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Kraft Foods Group, Inc.

How to Complete the Global Kraft Ingredient Tool

(GKIT)

Review Guide for Ingredient Suppliers and Kraft Foods RDQ

May 2014

How to Complete the Global Kraft Ingredient Tool

Kraft Foods Group, Inc. 2

Description Page No.

Summary / Objectives 4

GKIT – Instructions 5

GKIT – Kraft GKIT Instructions 6

GKIT – Additional Information 8

GKIT – Supplier Plant Information – Plant Information 9

GKIT – Supplier Packaging Information 10

GKIT – General Information 11

GKIT – Composition Section – Ingredient Component List 12

GKIT – Composition – Allergens/Sensitivities 16

GKIT – Composition – Substances of Interest 19

GKIT – Composition – Flavor Information 20

GKIT – Composition – Active Enzymes, Color Information, Chemical CAS Information 22

GKIT – Nutrition Information 23

GKIT – Analytical Instructions 24

GKIT – Microbiological Requirements 28

GKIT – Regulatory Information 30

Table of Contents

Kraft Foods Group, Inc. 3

Description Page No.

GKIT – Certifications 31

GKIT – Shipping and Storage 33

GKIT – Active Enzymes Addendum 35

Supplemental Information 36

How to Work with the GKIT xml File 37

How to Unblock the GKIT xml File 42

Kraft Foods Supplier Quality Website 44

Table of Contents (continued)


• The goal of this document is to familiarize the user with Meridian/Interspec Global Kraft Ingredient Tool export XML that is sent to suppliers.

• Objectives

– At the end of this guide, users will understand the following:

• Expected fields (Additional Information; Microbiological Rating, Microbiological Table Name and Microbiological Comments) are to be completed by Kraft RDQ in the Meridian/Interspec Specification system prior to exporting and sending the XML to a supplier.

• If the Active Enzyme Addendum is required, RDQ is to select the checkbox in the Additional Information section prior to exporting the GKIT for it to be in the XML for the supplier to complete.

• Guidance for the supplier on fields to complete and the expected data that is to be entered by the supplier.

• Fields that Kraft RDQ must review and confirm for compliance to Supplier Site Locations, Microbiological Agreement and Testing Labs when the completed GKIT is returned from the supplier.

Summary / Objectives


GKIT – Instructions

• The Kraft Foods GKIT file is in an XML format

• Kraft Foods RDQ - Once you export this from the Specification system, you must save it to a C:drive as an XML document before you can send it as an attachment to your supplier for completion

• Supplier – when you receive the Kraft Foods .xml GKIT as an attachment in an email, you must save it to a C:drive as an xml document before you can work with it (if you save the file to a network drive the information you enter in the GKIT will NOT save). Double click the file or Right click on the file, select ‘Open With’ and select Internet Explorer.

• The GKIT .xml is safe to work with and is compatible with Internet Explorer 6.0 or greater

• Please reference the Kraft Foods GKIT – How to Work with the XML File – Supplier Instructions document at the end of this presentation for detailed instructions on XML files.


GKIT – Kraft GKIT Instructions

• The Menu will be on the left hand side of the screen. The Menu is where the SAVE and PRINT buttons are located.

• The information on the Menu can be selected (clicked) to activate the section for viewing on the right hand side of the screen.

• The GKIT will open to the first section – Kraft GKIT Instructions


GKIT – Kraft GKIT Instructions

• The XML document allows the user to edit the different sections without saving between sections.

• BUT – The data will not be saved until the SAVE FILE button in the left side menu is selected.

• It is recommended to “test” the file by entering some data into a section and click the SAVE FILE button

When SAVE FILE is selected, the Windows Internet Explorer window below will appear requesting you to confirm you want to save the document.

Select OK to save the edits and save the document back to the C:drive where this was filed.

Please Note: This Save may take several minutes. Please do not end the browser or close the screen or turn off the computer until you receive the FILE SAVED! indicator – OR your edits/inputs will be lost.


Suppliers should complete the GKIT for usage in both Canada and U.S.

OTHER KRAFT GKIT SECTIONS REQUIRED and OTHER KRAFT FORMS REQUIRED

This section lists specific additional forms that may be required based on either the classification of the ingredient OR the finished product which utilizes the ingredient.

The Kraft RDQ contact must determine the ingredient’s raw material functionality in the finished product in which it will be used.

The Kraft RDQ developer must enter the Required Checkboxes into the Meridian system prior to exporting the GKIT to XML for the Other Kraft GKIT Sections Required and the Other Kraft Forms Required.

Fields completed by Kraft prior to the export that cannot be edited by the Supplier are displayed in light grey

ADDITIONAL KRAFT FORMS REQUIRED

Kraft RDQ will enter text information into the field for other forms which may be required prior to exporting the GKIT to XML

This section is completed by Kraft R&D in the Meridian system prior to export to XML. It cannot be edited in the XML. The Active Enzymes Addendum must be selected in the Meridian system prior to export to XML for it to be included in the XML file for the Supplier to complete.

GKIT – Additional Information GKIT – Additional Information

x

x

x


PLANT INFORMATION:

The supplier shall complete the Company Headquarter Name. This may be different than the specific site information where the material is actually being manufactured.

The supplier shall complete the Plant Information for each plant that manufactures the ingredient/finished good.

The Establishment Number shall be noted if applicable (e.g., USDA-registered plants).

All suppliers must meet Kraft’s Supplier Quality Expectations (SQEs) before becoming an approved supplier. KRAFT RDQ must confirm upon return of this document that the supplier is on the List of Approved Global Ingredient and Commodity Suppliers. If not listed here, check the Global Approved External Manufacturing List for co-manufacturers. If the supplier is not on either Kraft internal list, then the supplier will need to be audited and approved by Kraft. Kraft RDQ will work with Kraft Procurement and the Kraft SQE Audit team to request the sites be audited for approval.

The supplier shall indicate whether or not it has been audited by a third party.

If the supplier has other food certifications it should be noted.

If one of the listed plants is a co-manufacturer then type “Yes” and state the name of the co-manufacturer. This plant must also be approved by Kraft.

GKIT – Supplier Plant Information – Plant Information


GKIT – Supplier Packaging Information

SUPPLIER PACKAGING

INFORMATION

The supplier will enter their Ingredient Name or Trade Name for the material being supplied.

The supplier will provide information on the size and type of packaging the ingredient will be shipped in. A Kraft Material Code will be requested based on this information. Supplier may provide several pack sizes. The supplier must provide the ingredient declaration for both Canada and the United States. The supplier’s code dating practice shall be identified and an example provided.


GKIT – General Information

GENERAL INFORMATION

• Ingredient Description: The supplier shall provide a detailed description of the raw material in the description section.

• In the description section the supplier must indicate any significant manufacturing/processing related elements e.g. blanched, frozen, retorted, roasted, spray dried, sun dried, and physical state e.g. liquid, powder


GKIT – Composition Section – Ingredient Component List

COMPOSITION • The Ingredient Component List composition table consists of four primary sections:

• Ingredients (including Sub-Ingredients)

• Composition (Target or Min/Max Range)

• Functionality

• Ingredient Country of Origin


INGREDIENT: • The composition consists of a listing of ALL components AND sub-components (if

applicable) of the ingredient IN DESCENDING ORDER OF PREDOMINANCE. • Subcomponents should be indicated by checking the box in the Sub-Ing column. • All ingredients that do not have a check under the Sub-Ing column must add to 100

or an error will be received upon Save. • The listing shall include processing aids (if used) and incidental additives (if present). • Kraft RDQ should compare the ingredient composition to the ingredient declaration

found on the Supplier Packaging page to ensure the sequence of ingredients matches. – Note: The composition and ingredient declarations may not match exactly as

processing aids and incidental additives might not be listed on the ingredient declaration.

• Kraft RDQ should compare the ingredient composition to the Allergen/Substances of Interest section to ensure information is consistent.

• The source of ingredients shall be noted in the ingredient description section as indicated.

• If a natural and artificial flavor is used, the percentage of each portion shall be indicated. – For example, if a natural and artificial chocolate flavor is used as a component of

the ingredient, then the flavor component should indicate x% natural flavor and y% artificial flavor in the ingredient description section.

GKIT – Composition Section – Ingredient Component List (cont’d)


INGREDIENT continued: Describe, by common and usual name, ingredient components. Specifically: • Autolyzed Yeast Extracts - State Monosodium Glutamate content and, if salt has

been added, indicate percentage. • Colors - If FD&C (Food Drug and Cosmetics) indicate whether dye or lake; Identify

source for all colors. • Fats & Oils - State source, whether refined, bleached & deodorized, iodine value,

whether hydrogenated or partially hydrogenated, preservatives, if present. • Flavors - State type and list all carriers. If natural and artificial/nature-identical

flavors, state individual percentages and do not group together as a single entry. • Flours - If enriched, state sources of enrichment. • Fruits or Vegetables - State type, if dried indicate moisture content, if juice indicate

BRIX (or soluble solids). • Hydrolyzed Vegetable Proteins - State source, Monosodium Glutamate content and,

if salt has been added, indicate percentage. • Standardized Foods - State parenthetical ingredient list. • Starches - State source and how modified. • Sweeteners - State source and dextrose equivalent (DE). • Vinegars - State type and Acetic Acid content weight/volume.

GKIT – Composition Section – Ingredient Component List GKIT – Composition Section – Ingredient Component List (cont’d)


COMPOSITION TARGET % / COMPOSITION MIN MAX %

• For the composition, exact percentages are required such that the total sum of the components is 100% and the total sums of any subcomponents are 100%.

• Note that < (less than) and > (greater than) symbols should not be used.

• If necessary and permitted (by region), min/max ranges may be used to represent the percentage of each component in the ingredient such that proprietary formula information is not disclosed.

• If used, min/max ranges in no greater than 10% increments shall be used.

• Components / subcomponents (including processing aids and incidental additives) which have a regulatory usage limit must be clearly disclosed in the table.

FUNCTIONALITY:

• The specific functionality of each ingredient shall be noted as indicated.

• Common functionalities include, but are not limited to:

• Color; Flavor; Preservative; Processing Aid, Carrier, Emulsifier, Incidental Additives, etc.

• Note that the functionality of subcomponents shall be noted as well as that of the primary components.

COUNTRY OF ORIGIN:

• The country of origin REPRESENTS THE LOCATION WHERE THE MATERIAL WAS MANUFACTURED/PRODUCED.

• When the material undergoes substantial transformation in a second country, the country in which the transformation is performed shall be considered the country of origin.




This section is broken out into 5 subsections: Cross Contact Method or Explanation, Global Food Allergens, Regional Food Allergens, Food Sensitivities and Intolerances, and Allergen Control Program

Determine whether the allergen or sulphite is present via direct addition, cross contact (indirect addition), or present on production line. Indicate the presence (or absence) of the allergen or sulphite by selecting does contain, does not contain or cross contact next to the name of the allergen in the appropriate row.

Added sulfites are sulfites which end up in the finished product either via direct addition to the product formulation (e.g. sodium metabisulfite) or via addition of an ingredient which has had sulfites added to it. (e.g. sulfites used in the processing of corn can be found in the corn syrup). Naturally occurring sulfites (e.g. those coming from the soil) are not considered an MSI.

Provide the source of the allergen or sulphites.

For sulphites, also include the level added in parts per million (mg/kg).

If the allergen or sulphite is present via cross contact (indirect addition) state the testing method or rationale for indicating presence of the allergen or sulphite in the box above the allergen table.

If the raw material does not contain any allergens or sulfites, the table must be completed with responses of does not contain.

Indicate whether there is an allergen control program in place and the method of the control program. DO NOT LEAVE THIS BLANK! If there is no allergen control program, answer NO and indicate the reason in the method of control section.

GKIT – Composition Section – Allergens/Sensitivities

GKIT – Composition Section – Allergens / Sensitivities


Examples of Ingredients that can contain the allergenic protein, but in some cases the name may not carry any obvious reference to the allergenic protein, are listed below. Note: sources of the allergenic protein are not limited to those listed. Crustacean - Including but not limited to: Shrimp, lobster, crayfish, glucosamine hydrochloride (from shellfish) Egg - From hens and other avian species, including but not limited to: Ovalbumin, whole egg, egg yolk, egg white, lysozyme, hydrolyzed egg protein, mayonnaise, meringue Fish - Including but not limited to: Cod, Haddock, Flounder, Trout, Catfish, Salmon, Worcestershire sauce, fish oil, any type of fish (Exemption - fish gelatin) Lupin - Including but not limited to: Lupine flour, lupini beans Milk - From all mammals, including but not limited to: Butter, buttermilk, casein, cheese, cottage cheese, curds, whey, lactoglobulin, lactose, malted milk, cream, sodium caseinate, sour cream, yogurt, hydrolyzed milk protein, margarine*, milk chocolate, ice cream, custard, nougat*, pudding, concentrated milk minerals /concentrated milk proteins. * if it contains a dairy ingredient. (Exemption - lactose and lactitol which contains no protein - specification must indicate process for protein removal) Mollusk - Including but not limited to: Clam, mussels, scallops, oyster, calcium supplements derived from oyster shells Peanut - Including but not limited to: Peanut butter, nut pieces (peanut pieces), peanut flour, peanut protein, hydrolyzed peanut protein, peanut oil, refined peanut oil FEDIOL / Peanut oil non-FEDIOL. Foods or food ingredients that may contain peanuts including nut pieces, mixed nuts.




Seeds, Sesame - Including but not limited to: Sesame seeds, sesame oil, sesame paste, tahini, hummus, biscuits, dressings, sauces Soya (soybean) - Including but not limited to: Soya derived vegetable protein or textured vegetable protein, miso, tofu, hydrolyzed soy protein [Exemptions - soy lecithin; tocopherol extracts (antioxidants used in flavours) purified by vacuum distillation or purified by other means as long as they are not a source of allergenic proteins. Acid hydrolyzed soy proteins greater than 62% Amino Nitrogen/Total Nitrogen (85% minimum degree of hydrolysis)] Tree Nuts - Specific list: Almond, Brazil nut, Cashew, Hazelnut (Filbert), Macadamia nut, Pine nuts (pignolia, pinon nut, piñon), Pistachio, Pecan, Walnut, Including but not limited to: Tree Nut Oil, mixed nuts, some chocolates, marzipan, nougat Wheat - Including but not limited to: Wheat derived bran, cereal extracts, dextrin, meal, farina, graham flour, malt, flour, germ, gluten, starch including enzymatically/acid treated or chemically modified starches, semolina, hydrolyzed wheat protein, breadcrumbs, crackers, bread, pasta. (Exemptions -- wheat derived glucose, glucose syrup, dextrose, maltodextrin (all DE's), sugar alcohols, and caramelized glucose.) Celery/ Celeriac - Including but not limited to: Root, leaves, seed, or stalk, spice mixes, celery leaf oil and celery seed oil Mustard - Including but not limited to: Mustard, mustard flour, mustard seed, mustard oil Seeds: Cottonseed, Poppyseed, Sunflower - Including but not limited to: cottonseed, poppyseed, sunflower seed, includes sunflower lecithin. (Excludes highly refined oils from these seeds). Tree Nuts: Chestnut, Hickory - Including but not limited to: Tree Nut Oil, mixed nuts, some chocolates, marzipan, nougat.




GKIT – Composition Section – Substances of Interest

SUBSTANCES OF INTEREST

• The purpose of this section is to identify other substances that may be in the material.

• Indicate the specific substances listed in the table if they are present in the ingredient.

– Note: The constituent may be either directly added as an ingredient component or introduced via a processing aid or additive.

• If present, also indicate the source of the substance (e.g., whey derived from milk).

• If none are present, indicate by selecting “Does Not Contain” for all rows.


GKIT – Composition Section – Flavor Information

FLAVOR INFORMATION:

Fill this section out for all flavor ingredients, including formulas with flavoring systems. Flavoring systems may create the need for a label qualifier. Flavors that include allergenic substances must declare all allergens.

Flavor(s) included in this section should also be included in the Ingredient Component list of the Composition Section.

Provide the characterizing flavor(s) for the natural and/or artificial flavor portions in the table.

If a fanciful flavor (e.g. Fruit Punch), list specific characterizing flavors separately (apple, pear, grape…).

Indicate the FEMA Number if available for the material being supplied if applicable.


GKIT – Composition Section – Flavor Information

• NATURAL

– example – vanilla extract

– When using natural flavors in ingredient statements they can be called by their common name or “Natural Flavor”.

– Flavors from animal extracts must always list the species name, i.e. NATURAL BEEF FLAVOR

– Smoke flavoring may not be listed as “Natural Flavor” or “Flavor”, but may be declared “Natural Smoke Flavoring” or “Smoke Flavoring”.

• NATURAL TYPE

– example – natural mango type

– This will be loaded in the composition as “Natural Flavor”.

• NATURAL WITH OTHER NATURAL FLAVORS

– All flavor ingredients are natural and derived from both the named food and other natural sources.

• NATURAL/ARTIFICIAL BLEND (CONTAINS SOME NATURAL FLAVOR INGREDIENT FROM NAMED FOOD)

– example – natural and artificial vanilla flavor

– In the composition section, the Natural and Artificial portions should be entered separately to facilitate labeling.

• NATURAL/ARTIFICIAL BLEND (CONTAINS NO NATURAL FLAVOR FROM NAMED FOOD)

– example – natural and artificial vanilla type flavor

– Same as preceding entry, except the natural vanilla type portion will be entered in the composition as “Natural Flavor”.

• ARTIFICIAL

– example – artificial maple flavor

– This will be entered in the composition as “Artificial Flavor”.

– Artificial smoke flavoring must be labeled as such.


GKIT – Composition – Active Enzymes, Color Information, Chemical CAS Information

GMO ASSESSMENT:

The supplier is to complete the GMO Assessment checkboxes indicating whether the material is from a GMO Crop and Contains GMO Proteins, indicating the Specific Crop as applicable.

ACTIVE ENZYMES:

The supplier shall indicate whether or not the raw material contains active enzymes.

CHEMICAL–CAS INFORMATION

If the material supplied is a chemical, indicate the CAS Number in the field.


GKIT – Nutrition Information NUTRITION INFORMATION: Nutrients are grouped by classification –

Macronutrients, Vitamins, Minerals, Sugar/Sugar Alcohols (required if ingredient is a sweetener), Fatty Acids (required if ingredient is a fat or oil), , Amino Acids (required if ingredient is a protein), Intense Sweeteners, Antioxidants and Polyphenols, Other

The values in this section must be in agreement with the Analytical Chemical/Physical Sections (Moisture, Fat, Ash, Protein, Salt).

Include all data where available and relevant. If the value is zero, enter ‘0’; if data is unavailable, leave blank.

Other nutrients may need to be filled out for various reasons, including:

• Enrichment and fortification.

• Label declarations.

• Potassium and phosphorus are requested in order to respond to consumer inquiries.

• Significant Dietary Fiber content: need soluble and insoluble fiber values

• Crystal Light: would require sugar alcohols

The proximate analysis total must sum to 100% (fat, moisture, carbohydrate, protein and ash) or an error will be received upon Save

The entire fat profile (including total fat, saturated fat, trans fat, poly’s and mono’s) must be filled out, regardless if the total fat rounds to 0g.

Indicate Source of Data – Analytical, Calculated, Canadian Nutrient File, USDA where applicable

Note: If the material nutrition is best represented by standard data (i.e. USDA), only the applicable Food Code / Reference Number needs to be provided from the list – no data is needed in the table. (i.e. NDB01001 for Butter, With Salt)

However, if the standard data is modified in any way, the complete nutrition needs to be provided.


GKIT – Analytical Instructions

ANALYTICAL INSTRUCTIONS: The supplier provides a detailed ingredient description of the

raw material in the General Information- Description section of the GKIT. This information is transferred into the Kraft Raw Material specification.

The supplier shall provide detailed information on the Residue Limits (if present in the GKIT form), Chemical Composition, Grading & Defect Limits, Particle Size, Physical Tests, and Sensory Evaluation properties.

The supplier must provide detailed information on each of the Sensory properties listed Color Flavour Texture Odor

Kraft RDQ should specify which properties are critical to the ingredient and the finished product functionality and quality.

Kraft RDQ should review with Analytical Sciences the test methods for any properties which require a COA.

The Kraft GKIT Analytical properties are segmented by the type of test and the required inputs

• Descriptive • Qualitative • Quantitative


GKIT – Analytical Instructions

Qualitative Test Inputs:

● Acceptance Criteria – appropriate dropdown list

COA – checkbox - if required

● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select acceptable method

● Key Testing Details – text field – 40 character max.

● Frequency

Minimum Testing Quantity – numeric

Minimum Testing Qualifier – rate list dropdown

Descriptive Tests Inputs:

● Description - text field - 40 character max.

● COA – checkbox - if required

● Frequency




GKIT – Analytical Instructions Quantitative Test Inputs:

● Target/Min/Max – numeric

● UoM – Unit of Measure – set to the Reference Method of the test

● Dec – Decimal Precision – set to the testing accuracy of the Reference Method and Unit of Measure

● COA – checkbox - if required

● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select acceptable method

● Key Testing Details – text field – 40 character max.

● Frequency




GKIT – Microbiological Requirements

MICROBIOLOGICAL REQUIREMENTS:

The Microbiological Rating, Microbiological Table Name and Microbiological Comments sections are to be completed by Kraft Microbiology before it is sent to the supplier.

The information must be populated into the Meridian specification system prior to the Export of the GKIT to XML.

The Microbiological Rating, Table Name, Tests and Comments cannot be edited in the GKIT XML document.

The supplier reviews the Microbiological Tests and Comments supplied from Kraft and then enters a Yes or NO into the Supplier Agreement to Micro Standards. If No, the Supplier will list the differences or Comments in the field in the following section.

Upon the return of the GKIT from the supplier, Kraft RDQ must check to see if the supplier agrees with the Micro requirements. If the supplier selected “NO”, then the Kraft RDQ and Micro contacts shall discuss the discrepancies with the supplier and agree to a resolution. A GKIT is only finalized once the micro has been agreed to by both parties.


GKIT – Microbiological Requirements

MICROBIOLOGICAL REQUIREMENTS:

The supplier reviews the list of Microbiologically Sensitive Safety Ingredients and indicates a Yes or No to reflect if the material contains any of these ingredients. If yes, the supplier will fill in the text box identifying the sensitive material.

Micro Testing Laboratory – The Supplier completes this section. If Micro testing is required the testing labs need to be registered on our Global List of Approved Pathogen Labs, and Kraft RDQ should check the list to confirm that the lab is approved.

https://collaboration.kraftfoods.com/sites/kicqualityassurance/KFI Approved Laboratories/Global List of Approved Pathogen Laboratories.xls




GKIT – Regulatory Information

Regulatory Information

For standardized foods (such as cheese, chocolate, flour, etc.), the supplier provides the applicable Regulatory Reference from the pick-list for both Canada and U.S.

Indicate the Legal Designation or Common Name of the material, if applicable.


GKIT – Certifications

Kosher / Halal Certification

If applicable, the supplier should indicate if the material being supplied is Kosher Certified, Kosher Certified for Passover, and/or Halal Certified.

If the material is Kosher certified, please indicate in the Kosher Certification section the Agency Name that is certifying the material, the Kosher Designation and the Document Number of the Kosher Certification (if applicable).

If the material is Halal certified, please indicate in the Halal Certification section the Agency Name that is certifying the material and the Document Number of the Halal Certification (if applicable).


Organic Assessment

If applicable, the supplier should indicate if the material being supplied is Organic Certified.

If the material is Organic certified, please indicate in the Organic Certification section the Agency Name that is certifying the material, the Organic Category and the Country of the Organic Certification.

GKIT – Certifications GKIT – Certifications


GKIT – Shipping and Storage

Shipping and Storage The shipping and storage section

provides information to the manufacturing facility using the ingredient on how to properly store the ingredient as well as how to expect the shipment to arrive at Kraft. The supplier needs to select one of the following conditions:

• Ambient • Dry Storage • Conditioned Storage • Chilled/Refrigerated Storage • Refrigerated • Frozen Storage • Super Chill • Protected • Heated

The condition selected shall be the

most appropriate for the ingredient during shipment and storage.

• Note: the conditions for shipping may differ from the storage conditions.

The Conditions are provided which align to the Description.


Shipping and Storage The Shelf Life of the Material

needs to be provided for each Pack Size Item that is supplied. The Pack Size is a numeric field followed by a list of Units of Measure and Pack Types. Each Pack Size Item needs to have the Total Shelf Life (in DAYS) from the Date of Manufacture as well as the Minimum Guaranteed Shelf Life (in DAYS) Remaining on Receipt of the shipment to the Kraft facility.

Other Shipping, Storage or Handling Requirements can be indicated in the text box.

GKIT – Shipping and Storage GKIT – Shipping and Storage


GKIT – Active Enzymes Addendum

Active Enzymes Addendum

The ACTIVE ENZYMES ADDENDUM is accessible by selecting this option on the ADDITIONAL INFORMATION Section when the GKIT is created in the Meridian Spec system prior to the Export of the GKIT to XML.

Active enzymes in finished products

have the potential to result in product failure (viscosity loss, flavor degradation, etc.).

• For example, proteases can cause failure in protein-containing products, amylases can cause failure in starch-containing products, and lipases can cause failure in fat-containing products.

To protect Kraft’s finished product quality, ingredient enzyme content information is needed.

Supplemental Information


How to Work with the GKIT XML File

• In order to use this GKIT, the .xml file must first be saved to a local drive (for ex. C:\). If you save the file to a network drive the information you enter in the GKIT will NOT save

Note: Even though terminal type machines or diskless nodes do not have local hard drives, they will usually expose a virtual disk as a local C. If you are unsure which of your drives is local to your machine, please consult with your IT department.

• The saved file on your local drive can be opened using Internet Explorer 6 or higher.

– Double click the file or Right click on the file, select ‘Open With’ and select Internet Explorer.



– If you do not see this warning your file is probably blocked by the operating system and you will have to unblock it. Close the file and follow the instructions on how to “Unblock” your file before you proceed – See How to Unblock the Kraft GKIT XML File following this section.

● Verify that you can see the “Active content warning” that says: “To help protect your security, Internet Explorer has restricted this webpage from running scripts or ActiveX controls… ” at the top of the IE window.

● Click the warning bar and select “Allow blocked content”.



• Click Yes when you see the following Security Warning dialog:

• A second Internet Explorer confirmation to allow ActiveX control will display

• Click Yes when you see the following Security Warning dialog:



• File Save and Print MUST be done using the buttons provided at the bottom of the GKIT menu.

• If the file is closed before saving, all changes will be lost

• If file is closed abruptly during save, all changes will be lost

• Note: Numbers must be entered using the format 9999.99 with a period for decimals and no thousands separator (ex. 1040 or 1.02).

• Dates must be entered using the format MM/DD/YYYY (ex. 1/31/2010


When SAVE FILE is selected, the Windows Internet Explorer window below will appear requesting you to confirm you want to save the document.

Select OK to save the edits and save the document back to the C:drive where this was filed.

Please Note: This Save may take several minutes. Please do not end the browser or close the screen or turn off the computer until you receive the FILE SAVED! indicator – OR your edits/inputs will be lost and not saved.



• If you see the following message as soon as you open the XML file with Internet Explorer, then your file is blocked by the Operating System (Windows).

• Close Internet Explorer, open Windows Explorer and navigate to the location of your file.

How to Unblock the GKIT XML File How to Unblock the GKIT XML File


• Uncheck the Read-Only box (if it is checked).

• Click the “Unblock” button.

• Click OK.

– This will close the Properties dialog box

– Your file is unblocked

• Proceed to open GKIT, enable the Active-X Controls

• Test the file be entering some data and clicking the save file button.

• Validate your data saved before continuing to populate the full GKIT

• If this procedure still did not activate the file you may need to contact your IT department as possibly there is a company wide disabling of Active-X Controls that only they can enable for you.

How to Unblock the GKIT XML File How to Unblock the GKIT XML File


Kraft Foods Supplier Quality Web Site

The Kraft Foods Supplier Quality web site is designed to facilitate the communication between Kraft Foods and our suppliers.

Here you will find all of the Quality Requirements and Guidelines for Suppliers to Kraft Foods, as well as the slides used in our Supplier Forums.

The web site includes:

• Supplier Quality and Food Safety Contractual Requirements

• Supplier Forum presentations

• Quality Support Material

• Contact email address

• eLearning modules

Browser Address: http://www.kraftsupplier.com/

http://www.kraftsupplier.com/

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