Item

IQF 3/4" DICED NRTE RED PEPPER CS-40# (RP3003)

Individually Quick Frozen Peppers are made 100% of Peppers and are manufactured from fresh, sound, bell peppers. This product is trimmed,, washed, diced, blanched, and individually quick frozen in accordance with Good Manufacturing Practices. The peppers are all natural and do not contain any synthetic or artificial ingredients, preservatives or additives. They are GMO free. All peppers are grown in the USA.
Processed vegetables
Locations
Location name Address
Boardman Foods, Inc. 71320 Columbia Blvd. Boardman, Oregon 97818
Documents
Type Location File name Effective Expiration
Allergens Boardman Foods, Inc. Allergens.pdf 3/3/2025 3/3/2027
Country of Origin Boardman Foods, Inc. Country of Origin.pdf 3/3/2025 3/2/2028
HACCP Process Flow Diagram Boardman Foods, Inc. Flow Chart from S25.24.11 HACCP Food Safety Plan - Addendum XI - IQF Pepper (REV7).pdf 3/4/2025 3/4/2027
Gluten Boardman Foods, Inc. Gluten Statement - Peppers.pdf 3/3/2025 3/3/2027
GMO Boardman Foods, Inc. GMO Irradiation Sludge Statement - Peppers.pdf 3/3/2025 3/3/2027
Item Questionnaire Boardman Foods, Inc. Item Questionnaire.pdf 3/4/2025 3/3/2028
Lot Code Boardman Foods, Inc. Lot Coding System.pdf 3/3/2025 3/2/2028
National Bioengineered Food Disclosure Standard (Simplified) Boardman Foods, Inc. National Bioengineered Food Disclosure Standard (Simplified).pdf 3/4/2025 3/3/2028
Nutrition Boardman Foods, Inc. Nutrition.pdf 3/3/2025 3/2/2028
Product Specification Sheet Boardman Foods, Inc. RP3003 - Select Specification (REV2) - Sandridge.pdf 3/4/2025 3/3/2028
Shelf Life Boardman Foods, Inc. RP3003 - Select Specification (REV2) - Sandridge.pdf 3/4/2025 3/3/2028
HACCP Boardman Foods, Inc. S25.24.11 HACCP Food Safety Plan - Addendum XI - IQF Pepper (REV7).pdf 3/4/2025 3/3/2028
CoA Sample Boardman Foods, Inc. Sample COA - Sandridge RP3003.pdf 3/4/2025 3/4/2027
Label Sample Boardman Foods, Inc. Sample Label - Sandridge RP3003.pdf 3/3/2025 3/3/2026
Suitability Requirements Boardman Foods, Inc. Suitability Requirements.pdf 3/3/2025 3/2/2028