KERNEL STYLES
OUR MACADAMIA KERNEL STYLES
Explore Mayo Macs’ range of premium macadamia kernel styles, carefully graded to meet diverse customer, manufacturing and market requirements.
Style 0
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 1S
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 1L
This product is raw and not ready to eat.
Natural Macadamia nut kernel extracted from non-genetically modified (hereafter referred to as non-GMO) varieties.
All processing, storage and transportation is done in accordance with the requirements of the South African National Standard (hereafter referred to as SANS) 10049:2019: Food Hygiene Management and SANS 10330:2020: Requirements for a Hazard Analysis Critical Control Point (HACCP) system. Lots will be reasonably uniform in shape, colour, and size.
However, because this is a natural, non-GMO agricultural product, it is subject to natural variation in colour and shading. Please refer to picture 1, as a typical representation of this product.
Style 2
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 2 (70%)
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 2F
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 2L
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 4S
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 4L
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 4XL
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 5
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style 5/6B
This product is raw and not ready to eat.
Natural Macadamia nut kernel extracted from non-genetically modified (hereafter referred to as non-GMO) varieties.
All processing, storage and transportation is done in accordance with the requirements of the South African National Standard (hereafter referred to as SANS) 10049:2019: Food Hygiene Management and SANS 10330:2020: Requirements for a Hazard Analysis Critical Control Point (HACCP)system. Lots will be reasonably uniform in shape, colour, and size.
However, because this is a natural, non-GMO agricultural product, it is subject to natural variation in colour and shading.
Style 6
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style Commercial Wholes
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Style Commercial Wholes
This product is raw and not ready to eat.
In accordance with the requirements of FSMA as referenced by 21 CFR 117.136: A Hazard analysis has been conducted resulting in the identification of the potential presence of pathogenic Salmonella as a Hazard requiring preventive control.
However, this product has not been subjected to any process to control or reduce this hazard and the product must accordingly, be subjected to a validated 5-log killstep for this target microorganism prior to consumption.
Virgin Macadamia Oil
Macadamia oil is extracted from macadamia nut kernels produced by the species Macadamia intergrifolia and/or Macadamia tetraphylla. All processing, storage and transportation are done in accordance with the requirements of the South African National Standard (SANS) 10049:2019: Food Hygiene Management.