Farmsoft quality control
Coleslaw quality inspection app
Slaw QC for manufacturers and food service: raw cabbage and carrot intake, cut size, mix ratio, dressing, pack weight, temperature and shelf-life checks per batch – all linked to batch traceability.
AI assisted defect scoring from photos
Live results visible to office, sales and suppliers
PDF QC report e-mailed automatically
100% of inspections linked to lot traceability
Coleslaw quality checks
| Test | Measured as |
|---|---|
| Raw material | cabbage core, colour and defects at intake |
| Cut size | mm shred width |
| Mix ratio | % cabbage / carrot / other by weight |
| Dressing | g per kg and pH |
| Pack weight | g against declared |
| Product temperature | ≤ 5 °C at pack and dispatch |
Coleslaw defects to score
- Browning of cut edges
- Liquid purge in pack
- Off-odour
- Foreign material
- Seal and label errors
- Micro results out of spec
Standards: Customer specifications; HACCP plan; FSMA 204 – fresh-cut vegetables, including shredded cabbage and carrot, are on the FDA Food Traceability List.
Storage conditions
| Temperature | 0–4 °C |
|---|---|
| Relative humidity | – |
| Typical storage / shelf life | Typically 7–14 days in modified-atmosphere packs |
Typical commercial ranges; confirm against your variety and customer spec.
QC at every stage
- Incoming / receival Check every supplier delivery before it is accepted; reject or downgrade with photos.
- Pre-pack Confirm the lot meets the pack spec before it goes on the line.
- Post-pack Sample finished cartons for weight, grade, label and defects.
- Storage Re-inspect lots held in cool or controlled-atmosphere storage.
- Pre-shipping Final check on the pallet; the report travels with the shipment.
- Customer claims Link a claim to the original inspection, photos and temperatures.
How Producepak runs coleslaw QC
- Inspection templates per crop, customer and stage – your own tests, limits and scoring
- Photos on every sample, with AI-assisted defect detection
- Pass, downgrade or reject with automatic e-mail to the supplier or customer
- Results linked to the lot, pallet, PO and invoice for traceability
- Supplier and grower quality scorecards over time
- Works on phones and tablets in the packhouse, cool room and field
Related
- Coleslaw slaw packing app Farmsoft packing and management software.
- Coleslaw traceability app (traceability) Farmsoft traceability page.
- Salad quality inspection app QC checks, defects and storage specs for salad.
- Quality control home All quality inspection apps.
- Quality control video & prices Watch the video and see pricing.
Questions
What does a coleslaw quality inspection check?
Raw material, Cut size, Mix ratio, Dressing, Pack weight, Product temperature. Each test has its own limits and scoring, set per customer and pack.
What are the most common coleslaw defects?
Browning of cut edges, Liquid purge in pack, Off-odour, Foreign material, Seal and label errors, Micro results out of spec.
What temperature should coleslaw be stored at?
0–4 °C; Typically 7–14 days in modified-atmosphere packs.
Which standards apply?
Customer specifications; HACCP plan; FSMA 204 – fresh-cut vegetables, including shredded cabbage and carrot, are on the FDA Food Traceability List.
Can suppliers see the result?
Yes. The inspection report, with photos, can be e-mailed to the grower or supplier automatically when the inspection is completed.
Sources and further reading
- postharvest.ucdavis.edu – produce facts sheets
- freshproduce.com – commercial storage of fruits vegetables and floral
- fda.gov – food traceability list
- wmftg.com – deli salad certa
- ncbi.nlm.nih.gov – research article
- tandfonline.com – research article
- pubmed.ncbi.nlm.nih.gov – research article
- keybrand.com – capabilities
- researchgate.net – 228020385 The effects of packaging film and storage temperature on the q
See Producepak quality control on your product
Watch the short video, then book a live demonstration with a fresh produce consultant.