Chilli Red Whole - Foodnet | Frozen Food Importer of IQF ... of the chilli skin caused by over...

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

Whole Red Chilli

Date: 1st February 2016 of 10

PACK SIZE 1 x 10kg

ORIGIN: China

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 Red Chilli 100% Declare as: Red Chilli(Capsicum frutescens)

PROCESSING The chillies are delivered and held at 2°C until required for processing. During processing the chillies arede-stemmed, washed, sterilised in chlorinated water, frozen (T: -18°C or below), inspected and stored in bulk at –23°C or below.

PACKING During packing the chillies are inspected before weighing and filling into blue poly lined cartons. The cartons 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 to the UK at –18°C.

1st February 2016 Foodnet Ltd of 10Whole Red Chilli

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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: -

Per 1000g MaximumClumps 5% w/wForeign Material NilEVM 1Wrinkle Skin 2Colour Variants / Overripe 2% w/wDeformed/Out of Size 10% w/w

DEFINITIONS OF DEFECTS

ClumpsThese are where two or more chillies are frozen together which cannot be readily separated without causing damage to the chopped chillies.

Foreign Material This includes any material not derived from the chilli plant nor defined as EVM, such as insects, pieces of insects, wood, glass, stones, metal, sand, grit, plastic or any other material which will render the product unacceptable.

Extraneous Vegetable Matter (EVM) Vegetable material derived from the chilli plant other than the chilli flesh e.g. pieces of core, leaf etc. Vegetable material not from the chilli plant will be counted as Foreign material.

Wrinkle SkinWrinkling of the chilli skin caused by over maturity.

Colour Variants / OverripeThis includes c chillies that are not consistent in colour with the rest of the sample.


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Deformed/Out of SizeThese are chillies that are deformed, oversize (Dia>3cm or L>15cm) or undersize (Dia<2cm or L<8cm)

ORGANOLEPSIS

COLOUR Fairly bright red but may be slightly non-uniform.

FLAVOUR Have a heat/pungency rate of 3000-4000 SCU’s

TEXTURE Fairly uniform, flesh may be slightly soft, skins may be slightly tough.

Average sample


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MICROBIOLOGICAL

Organism Target MaximumT V C @ 30°C 1 x 104 1 x 106

Total Coliforms 5 x 102 5 x 103

E. coli Nil 1 x 102

Yeasts & Moulds 5 x 102 5 x 103

S.aureus Nil 1 x 102

Salmonella Absent in 25g Absent in 25gListeria Sp. Absent in 25g 1 x 102

ANALYTICAL N/A – unblanched material

WEIGHT CONTROL The product shall be packed to minimum weight.

METAL DETECTION All cartons shall be passed through a metal detector. The system shall be tested at least hourly using 3.5mm ferrous and non-ferrous, 4.5mm 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.

CARTON LINERS Blue food grade polythene liner of a minimumthickness of 30µm.

CARTONS Corrugated fibreboard of glued construction, no metal staples to be used. Shall be sealed using blue adhesive tape.


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NUTRITIONAL INFORMATION

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

100g of uncooked red chilli typically contains: -

Parameter Value / 100g MethodologyEnergy - kcal 26 McCance & Widdowson 5th EditionEnergy - kJ 109 McCance & Widdowson 5th EditionMoisture 86.4g McCance & Widdowson 5th EditionCarbohydrate 4.2g McCance & Widdowson 5th Edition - as sugars 4.2g McCance & Widdowson 5th Edition - as polyols 0.0g McCance & Widdowson 5th Edition - as starch 0.0g McCance & Widdowson 5th EditionFat 1.3g McCance & Widdowson 5th Edition - as saturates 0.1g McCance & Widdowson 5th Edition - as mono unsaturates 0.0g McCance & Widdowson 5th Edition - as poly unsaturates 0.2g McCance & Widdowson 5th EditionProtein 1.8g McCance & Widdowson 5th EditionFibre 1.5g McCance & Widdowson 5th EditionSodium 12mg McCance & Widdowson 5th EditionCholesterol 0.0mg McCance & Widdowson 5th EditionVitamin A 952µg McCance & Widdowson 5th EditionVitamin B6 0.51mg McCance & Widdowson 5th EditionVitamin B12 0.0mg McCance & Widdowson 5th EditionVitamin C 143mg McCance & Widdowson 5th EditionVitamin D 0.0µg McCance & Widdowson 5th EditionVitamin E 0.00mg McCance & Widdowson 5th EditionThiamin 0.07mg McCance & Widdowson 5th EditionRiboflavin 0.09mg McCance & Widdowson 5th EditionNiacin 1.2mg McCance & Widdowson 5th EditionFolic Acid 23µg McCance & Widdowson 5th EditionBiotin 0.0µg McCance & Widdowson 5th EditionPantothentic Acid 0.20mg McCance & Widdowson 5th EditionCalcium 14mg McCance & Widdowson 5th EditionPhosphorus 43mg McCance & Widdowson 5th EditionIron 1.0mg McCance & Widdowson 5th EditionMagnesium 23mg McCance & Widdowson 5th EditionZinc 0.3mg McCance & Widdowson 5th EditionIodine 0.0µg McCance & Widdowson 5th EditionPotassium 322mg McCance & Widdowson 5th Edition


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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 (**) NOGluten NOYeast/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 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

WHOLE CHILLI

Raw Material Receipt → QA Check CCP1↓

Inspection↓

De-stem↓

Washing – Chlorine 150ppm CCP2↓

Rinsing↓

Freezing → -18°C QA Check ↓

Inspection↓

Weighing↓

Carton Fill → QA Check↓

Check Weigh↓

Metal Detection → 3.5mm Fe / 3.5mm non Fe / 4.5mm stainless steel CCP3↓

Palletise↓

Cold Storage → -23°C ↓

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 Raw Material Intake Pesticide test report for each RM delivered to the factory

CCP2 Effective washing to minimise microbiological loading.

pH paper test to check concentration of NaClO

CCP3 Metal detector efficiency. Hourlychecks.

Testing of detector using certified test pieces of 3.5mm Ferrous and non-Ferrous, 4.5mm stainless steel.


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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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Issue No:1



Amendment Log

Amend.No

Date Amendments Compiled by

1 01/02/2016 New entry G. Oberto

Chilli Red Whole - Foodnet | Frozen Food Importer of IQF ... of the chilli skin caused by over...

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