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.

Watch the video & book a demo QC app overview (PDF)

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 quality inspection app – sample 2

Coleslaw quality inspection app – sample 3

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 / receivalCheck every supplier delivery before it is accepted; reject or downgrade with photos.
Pre-packConfirm the lot meets the pack spec before it goes on the line.
Post-packSample finished cartons for weight, grade, label and defects.
StorageRe-inspect lots held in cool or controlled-atmosphere storage.
Pre-shippingFinal check on the pallet; the report travels with the shipment.
Customer claimsLink 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

Watch the video & book a demo

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.