Product Specification Macaroni Soup Pasta - Foodnet · Best Before and Production date coded, check weighed, metal detected, palletised and stretch-wrapped before being returned to

Head Office: The Old Grammar School, 3-7 Market Square, Amersham, Bucks. HP7 ODFTel: (44) 1494 434600 Fax: (44) 1494 434435

Email: [email protected]

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Issue date:01.02.2016

Issue No:1

Prepared by:G. Oberto

Authorised by: Rhys Owen

Product Specification

Macaroni Soup Pasta

Date: 1st February 2016 Page 1 of 10

PACK SIZE 1 x 22kg

ORIGIN: France / Denmark

GENERAL The product shall be prepared from fresh sound raw material that is free from all toxic residues and taints and shall comply with all current UK/EU Food Legislation. The product is intended to be used as ingredient that is further processed and heat-treated before final consumption.

INGREDIENTS Water, Durum Wheat Semolina

PROCESSING Extruded and fresh frozen pasta. The pasta is cooked and individually quick frozen (IQF), without addition of preservatives synthetic colours or other additives.

PACKING During packing, the Macaroni Soup Pasta is inspected before weighing and filling into blue polythene sacks. The sacks are Best Before and Production date coded, check weighed, metal detected, palletised and stretch-wrapped before being returned to store at –23°C to await despatch.

1st February 2016 Foodnet Ltd Page 2 of 10Macaroni Soup Pasta

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QUALITY CONTROL Checks are carried out on the following: -

Processing: - Raw materialFinal ProductTemperature

Packing: - Metal detectionCheck weighingFinal product physical defect levelsOrganolepsisCase quantityCase sealingCase coding and print quality

DEFECT TOLERANCES Product shall be checked at least hourly against the following tolerances for defects: -

Assessed on 1000g Sample Target MaximumClumps 3% w/w 5%w/wForeign Matter Nil NilOversize (length > 30mm) 1% 3%

DEFINITIONS OF DEFECTS

ClumpsThese are where three or more pieces are frozen together which cannot be readily separated without causing damage to the product.

Foreign Material This includes any material such as insects, pieces of insects, wood, glass, stones, metal, sand, grit, plastic or any other material which will render the product unacceptable.

OversizeThese are pieces longer than 30 mm.These are blackberries that have visible mould.


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ORGANOLEPSIS (Carried out on a cooked sample.)

COLOUR Typical light yellow colour of the pasta

FLAVOUR Typical flavor for pasta

TEXTURE Al dente

Average sample


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MICROBIOLOGICAL

Organism Target MaximumT V C @ 30°C 1 x 103 1 x 105

E. coli Nil 1 x 101

Staph aureus Nil 1 x 101

Salmonella Absent in 25g Absent in 25gListeria monocytogenes Absent in 25g 1 x 102

ANALYTICAL N/A – Un-blanched product

WEIGHT CONTROL The product shall be packed to minimum weight.

METAL DETECTION All sacks shall be passed through a metal detector. The system shall be tested at least hourly using 4.0mmferrous and non-ferrous, 4.0mm stainless steel test pieces.

CODING Best Before End shall be twenty four months following the month of packing e.g. if packed in May 2016 then BEST BEFORE END MAY 2018.

Traceability Code: Production date or Lot number printed on the label plus customer order number and/or delivery date.

SACKS Blue food grade polythene sack of a minimum thickness of 110µ m.


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NUTRITIONAL INFORMATION

This data conforms to the requirements of EC Council Directive 90/496/EEC

100g of boiled Macaroni typically contains: -

Parameter Value / 100g MethodologyEnergy - kcal 86 McCance & WiddowsonEnergy - kJ 365 McCance & WiddowsonMoisture 78.1g McCance & WiddowsonCarbohydrate 18.5g McCance & Widdowson - as sugars 0.3g McCance & Widdowson - as polyols 0.2g McCance & Widdowson - as starch 18.2g McCance & WiddowsonFat 0.5g McCance & Widdowson - as saturates 0.1g McCance & Widdowson - as mono unsaturates Traces McCance & Widdowson - as poly unsaturates 0.2g McCance & WiddowsonProtein 3.0g McCance & WiddowsonFibre 1.5g McCance & WiddowsonSodium 1.0mg McCance & WiddowsonVitamin A 0g McCance & WiddowsonVitamin B6 0.01mg McCance & WiddowsonVitamin B12 0mg McCance & WiddowsonVitamin C 0mg McCance & WiddowsonVitamin D 0mg McCance & WiddowsonVitamin E trace McCance & WiddowsonThiamin 0.03mg McCance & WiddowsonRiboflavin Traces McCance & WiddowsonNiacin 0.5mg McCance & WiddowsonFolic Acid - McCance & WiddowsonBiotin Traces McCance & WiddowsonPantothentic Acid Traces McCance & WiddowsonCalcium 6mg McCance & WiddowsonPhosphorus 42mg McCance & WiddowsonIron 0.5mg McCance & WiddowsonMagnesium 14mg McCance & WiddowsonZinc 0.5mg McCance & WiddowsonIodine Traces McCance & WiddowsonPotassium 42mg McCance & Widdowson


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GMO DECLARATION

Does the product, or any of its ingredients contain any genetically modified material (whether viable or not)? YES / NO

Is the product or any of its ingredients not substantially equivalentas a consequence of the use of genetic modification? YES / NO

Is the product or any of its ingredients produced from, but not containing any genetically modified material? YES / NO

Have genetically modified organisms been used as processing aids or additives used in connection with the production of the food or YES / NOany of its ingredients?

Have genetically modified organisms been used to produce processingaids or additives but where such genetically modified organisms arenot present in the processing aid as used in connection with the YES / NO

production of the food or any of its ingredients?

Name: Gianluca Oberto Job Title: Technical Manager

Signature: Date: 1st February 2016

IRRADIATION POLICY

I confirm that the product supplied by Foodnet Limited under this specification has not undergone any irradiation treatment or process. I further confirm that no ingredient or processing aid used in conjunction with this product has undergone irradiation treatment.




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FOOD INTOLERANCE Food Intolerance DataDoes the material supplied contain any of the following? (NO) Absent, (YES) Present

Allergen NO / YES Reason for presence if YESMilk & Milk Derivatives NOEgg & Egg Derivatives NOAnimal Products (*) NOFish/Shellfish/Crustations/Molluscs NOCereals (**) YES Contains wheatGluten YES Contains wheatYeast/Yeast Extract NOSoya/Soya Derivatives NOFruit & Fruit Derivatives NOBeef & Beef Products NOPork & Pork Products NOLamb & Lamb Products NOPoultry & Poultry Products NOLegumes NOPeanuts NOSulphite >10ppm NOMSG NOBHA / BHT NOBenzoates NOGlutamates NOAzo & Coal Tar Dyes NOAdded Colour NOAdded Flavour NOPreservatives NOAntioxidants NOAdded Salt NONuts/Nut Oils NOCaffeine NOSesame Products NOGarlic NOPoppy Seeds NOMustard NOCelery/Celariac NOLupins NO*Including any product derived from slaughtered animals, e.g. gelatine, rennet**Including wheat, corn, barley, rye, oats, etc.

Is the material suitable for:Vegetarians? Y / NVegans? Y / NKosher? Y / NHalal? Y / NOrganic? Y / N

FOOD ADDITIVES

E. Number Name In Which Ingredient

Function in Ingredient

Function in Final Product

% In Final Product

None


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PROCESS INFORMATION

PROCESS FLOW CHART

Macaroni Soup Pasta

Raw Material Receipt → QA Check ↓

Mixing of dough (sieve 1.5 x 1.5mm)↓

Pasta pressing↓

Cooking at >85⁰C CCP1↓

Cooling↓

Freezing → -19°C CCP2↓

Packing in sacks↓

Check Weigh↓

Metal Detection → 4.0mm Fe / 4.0mm non Fe / 4.0mm Stainless CCP3↓

Palletise↓

Cold Storage → -23°C CCP4↓

Despatch → -18°C

CRITICAL CONTROL POINTS:to include time / temperature / frequency / target and sensitivity of all process steps.

CCP Number Process Step Controls in placeCCP1 Cooking Continuous chart recoding of temperature for adequate cooking.

Alarm if cooking temperature is <85⁰C.

CCP2 Freezing Continuous chart recoding of temperature for adequate cooking.

CCP3 Metal detector efficiency. Hourly checks.

Testing of detector using certified test pieces of 4.0mm Ferrous, non-Ferrous and 4.0mm stainless steel.

CCP4 Cold Storage Manual registration of the temperature at every shift.Alarm if storage temperature is >-15⁰C.


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COSHH Data For Frozen Vegetables

Treat as you would any frozen material i.e. if engaged in prolonged handling of the vegetables wear gloves.

Care should be used when lifting full cases of frozen vegetables.

There are no other perceived COSHH implications regarding the use of frozen vegetables.

THE CONTENTS OF THIS SPECIFICATION ARE CONFIDENTIAL TO FOODNET LTD AND THE CUSTOMER, AND MAY NOT BE DISCLOSED TO ANY OTHER PARTY.

Please check our website (www.foodnet.ltd.uk) for updates on this spec.

Signed on behalf of Foodnet Ltd:-



Signed on behalf of the Customer:-

Name: Job Title:

Signature: Date:


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Amendment Log

Amend.No

Date Amendments Compiled by

1 01/02/2016 New entry G. Oberto

Documents

Product Specification Macaroni Soup Pasta - Foodnet · Best Before and Production date coded, check weighed, metal detected, palletised and stretch-wrapped before being returned to