Item
Brined Jalapeno Peppers Halves High Count 70-85 PE McCain 3000001496-26 lb DW (383-00003 1496)
Jalapeno Peppers, water, acetic acid, salt and 0.1% benzoate added as a preservative
Processed vegetables
Locations
| Location name | Address |
|---|---|
| SFI - Viru Cayanachi | 275 Westgate Drive Watsonville, CA 95076 |
| SFI - Viru Chincha | 275 Westgate Drive Watsonville, CA 95076 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Product Specification Sheet | SFI - Viru Cayanachi | 383-00003 Brined Jalapeno Peppers Halves High Count 70-85 PE McCain 3000001496-26 lb DW.pdf | 12/9/2024 | 12/9/2027 |
| Product Specification Sheet | SFI - Viru Chincha | 383-00003 Brined Jalapeno Peppers Halves High Count 70-85 PE McCain 3000001496-26 lb DW.pdf | 12/9/2024 | 12/9/2027 |
| Allergens | SFI - Viru Cayanachi | Allergens.pdf | 12/10/2024 | 12/10/2026 |
| Allergens | SFI - Viru Chincha | Allergens.pdf | 12/10/2024 | 12/10/2026 |
| Ingredient Statement | SFI - Viru Cayanachi | Brined Jalapeno - Calcium Chloride, Acetic Acid, Salt, Sodium Benzoate.pdf | 12/17/2024 | 12/17/2027 |
| Ingredient Statement | SFI - Viru Chincha | Brined Jalapeno - Calcium Chloride, Acetic Acid, Salt, Sodium Benzoate.pdf | 12/17/2024 | 12/17/2027 |
| Kosher | SFI - Viru Cayanachi | Certificado KOSHER_Caynarachi to 30.11.2025.pdf | 1/3/2025 | 11/30/2025 |
| Country of Origin | SFI - Viru Cayanachi | Country of Origin.pdf | 12/10/2024 | 12/10/2027 |
| Country of Origin | SFI - Viru Chincha | Country of Origin.pdf | 12/11/2024 | 12/11/2027 |
| Heavy Metal | SFI - Viru Cayanachi | Heavy Metal Compliance.pdf | 12/9/2024 | 12/9/2026 |
| Heavy Metal | SFI - Viru Chincha | Heavy Metal Compliance.pdf | 12/9/2024 | 12/9/2026 |
| Item Questionnaire | SFI - Viru Cayanachi | Item Questionnaire.pdf | 12/18/2024 | 12/18/2027 |
| Item Questionnaire | SFI - Viru Chincha | Item Questionnaire.pdf | 12/18/2024 | 12/18/2027 |
| HACCP Process Flow Diagram | SFI - Viru Cayanachi | Jalapeno Flow Chart.pdf | 12/9/2024 | 12/9/2026 |
| HACCP Process Flow Diagram | SFI - Viru Chincha | Jalapeno Flow Chart.pdf | 12/9/2024 | 12/9/2026 |
| Label Sample | SFI - Viru Cayanachi | Label 3000001520 - 26lb.PNG | 12/9/2024 | 12/9/2025 |
| Label Sample | SFI - Viru Chincha | Label 3000001520 - 26lb.PNG | 12/9/2024 | 12/9/2025 |
| National Bioengineered Food Disclosure Standard (Simplified) | SFI - Viru Cayanachi | National Bioengineered Food Disclosure Standard (Simplified).pdf | 12/7/2024 | 12/7/2027 |
| National Bioengineered Food Disclosure Standard (Simplified) | SFI - Viru Chincha | National Bioengineered Food Disclosure Standard (Simplified).pdf | 12/11/2024 | 12/11/2027 |
| Halal | SFI - Viru Chincha | NotApplicable_Halal.pdf | 1/14/2025 | 1/14/2027 |
| Nutrition | SFI - Viru Cayanachi | Nutrition.pdf | 12/10/2024 | 12/10/2027 |
| Nutrition | SFI - Viru Chincha | Nutrition.pdf | 12/12/2024 | 12/12/2027 |
| CoA Sample | SFI - Viru Cayanachi | PO 104040 FOOD SAFETY CERTIFICATE.pdf | 12/9/2024 | 12/9/2026 |
| CoA Sample | SFI - Viru Chincha | PO 104040 FOOD SAFETY CERTIFICATE.pdf | 12/9/2024 | 12/9/2026 |
| Safety Data Sheet (SDS) | SFI - Viru Cayanachi | SDS Brined Jalapenos.pdf | 12/7/2024 | 12/7/2027 |
| Safety Data Sheet (SDS) | SFI - Viru Chincha | SDS Brined Jalapenos.pdf | 12/9/2024 | 12/9/2027 |
| Shelf Life | SFI - Viru Cayanachi | Shelf Life Brined.pdf | 1/1/2024 | 12/31/2026 |
| Shelf Life | SFI - Viru Chincha | Shelf Life Brined.pdf | 12/10/2024 | 12/10/2027 |
| Suitability Requirements | SFI - Viru Chincha | Suitability Requirements.pdf | 12/17/2024 | 12/17/2027 |
| Suitability Requirements | SFI - Viru Cayanachi | Suitability Requirements.pdf | 12/17/2024 | 12/17/2027 |
| Lot Code | SFI - Viru Cayanachi | Viru (Canning)- SFI Lot Code Explanation.pdf | 12/7/2024 | 12/7/2027 |
| Lot Code | SFI - Viru Chincha | Viru (Canning)- SFI Lot Code Explanation.pdf | 1/1/2024 | 12/31/2026 |
| Kosher | SFI - Viru Chincha | Viru Chincha Kosher May 2025.pdf | 2/19/2025 | 2/19/2027 |
| Halal | SFI - Viru Cayanachi | Viru Halal Jalpeno Cert July 2025.pdf | 7/29/2024 | 7/28/2025 |
