SUPPLIER PRODUCT SPECIFICATION (Fish & Seafood) · (Traditional Whitebait in fine natural...

SUPPLIER PRODUCT SPECIFICATION (Fish & Seafood)

PRODUCT SPECIFICATION

Issue No.101

Issued: 20.05.2013

Authorised By: R.Cursons

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SPECIFICATION NO 103 UK

PRODUCT DETAILS

PRODUCT TITLE Please detail as shown on product packaging

BLANCHBAIT IQF

PRODUCT BRAND Branded / Unbranded plain boxes

To customers Brand/Details as approved

PRODUCT DESCRIPTION

Traditional BLANCHBAIT – Breaded Sprattus sprattus (Traditional Whitebait in fine natural breadcrumbs)

PRODUCT CODE(S) List all the codes for the size / quantity variants

Customer Requirment

PRODUCT COUNT / SIZE Specific to product code. e.g.16/20

100-200 kg

SPECIES Latin name

SUSTAINABILITY

Sprattus sprattus Fished under strict EEC quota regulations and guidelines. This fishery is well managed & protected, all indications look good for a Sustainable future.

COUNTRY OF ORIGIN Where processed, as shown on packaging

Latvia

FISHING AREA & CATCH METHOD Including FAO number, as shown on packaging e.g. Product of Chile FAO 87 or Farmed in Indonesia

WILD CAUGHT FAO Area 27 IIId MID-WATER TRAWL ONLY

E.E.C. ESTABLISHMENT NUMBER

LV-A002425

DECLARED CASE SIZE Please detail as shown on product packaging e.g. 10 x 1kg

18 x 454g

DECLARED FROZEN PACK WEIGHT Please detail as shown on product packaging e.g. 2kg inclusive of ice glaze

454g

GLAZE LEVEL PERCENTAGE (%) (include +/-) If applicable

N/A

COOKING INSTRUCTIONS If applicable from Frozen

Cook from frozen for best results. - C for 2-3 minutes until golden brown or to taste. Drain thoroughly before serving.



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PRODUCT LABELLING

Q.U.I.D. APPLICABLE? YES NO

INGREDIENTS Please detail the full listing of all ingredients / components as it appears on packaging

60% Whitebait (Sprattus sprattus) 20%, Breadcrumbs (Wheat flour, water, salt, yeast), Batter (Water, wheat flour, potato starch, salt).

ALLERGY ADVICE If applicable

Contains : Fish, Wheat, Gluten.

COMPOSITION e.g. % Coating, % Core (If applicable)

60% whitebait, 40% coating

PACKAGING DETAIL PRIMARY Primary - Food Contact

Packaging Reference

Material (e.g. PE bag) PE bag

Material Grade(Micron Thickness, Flute) 80 micron

Colour (e.g. Clear, Full colour printed) Branded coloured Bag or Clear

Dimensions (L x W x H mm) 250 x 250mm

Weight (g) 6g

Closure (Heat Sealed / Loose) Heat Sealed

PACKAGING DETAIL SECONDARY Secondary - Inner Carton

Material (e.g. Cardboard)

Material Grade (Micron Thickness) Colour (e.g. Full colour printing) Dimensions (L x W x H mm) Weight (g) Closure (e.g. Selotape or Glued)

PACKAGING DETAIL TERTIARY Master - Outer Carton

Packaging Reference

Material (e.g. Corrugated cardboard) Corrugated Cardboard

Material Grade(Micron Thickness, Flute) 8mm

Colour (e.g. White, black print) White with label

Dimensions (L x W x H mm) 380 x 255 x 300 mm Weight (g) 1120g Closure (e.g. Selotape or Strapping) Selotape Colour of closure (Clear) Clear

LABELLING DETAIL - INNER State exactly as per packaging or attach a copy ensuring all items are included

Product Description BLANCHBAIT

Product Code To be advised

Species Sprattus sprattus

Weight Declaration (1kg e) 454g

Deglazed Weight n/a

Production Code (DD / MM / YYYY) On production

“B B E ” (MM / YYYY) On production (18 months from production)

Ingredients 60% Whitebait (Sprattus sprattus), 20% Breadcrumbs(Wheat flour, water, salt, yeast), Batter (Water, Wheat flour, Potato starch, salt).

Allergy Advice (if applicable) Contains: Fish, Wheat, Gluten

Fishing Area (inc FAO number) FAO 27 IIId



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Origin e.g. Product of China Product of Latvia

EC Establishment Number LV-A002425

EAN/UCC-13 Bar Code (if applicable) To Order

Cooking Instructions (if applicable) As on page 1

Storage Instructions e.g. “Keep Frozen at -18°C or lower”

Keep Frozen at – 18 C or below

“P k F ...” S Customers name

LABELLING DETAIL - OUTER State exactly as per packaging or attach a copy ensuring all items are included

Product Description BLANCHBAIT

Product Code To customers order if required

Species Sprattus sprattus

Weight Declaration (10kg e) 18 x 454g

Production Code (DD / MM / YYYY) On production

Best Before End (MM / YYYY) On production (18 months after production)

Fishing Area (inc FAO number) FAO 27 IIId

Origin e.g. Product of China Product of Latvia

EC Establishment Number LV –A002425

EAN/UCC-14 Bar Code (if applicable) To order

Storage Instructions e.g. “Keep Frozen at -18°C or lower”

F – C or Below - Do not refreeze after thawing

“P k F ...” S Customers Name

NUMBER OF PACKS / UNITS PER INNER If applicable

18 x 454g

NUMBER OF PACKS PER OUTER If applicable

n/a

TOTAL CASE QUANTITY PER PALLET If applicable

84

PALLET PATTERN e.g. Number of Cases Per Layer / Layers Per Pallet (if applicable)

7 layers of 12 cases (total 84 cases per pallet)

TOTAL SHELF LIFE e.g. BEST BEFORE END 18 months MM/YYYY for IQF BEST BEFORE END 24 months for Block Frozen

18 months from production

MINIMUM SHELF LIFE ON DELIVERY Minimum 75% shelf life remaining (eg. 13 or 18 months)

17 months +/-



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PHYSICAL PRODUCT STANDARDS

1. Where appropriate please include references to colour standards, visual appearance etc.

2. Please enclose/attach a digital picture of product

NET WEIGHT Debagged / deboxed wt

454g

SIZE / COUNT Per lb / Per kg / Piece

100-200 kg

TARGET SIZE / COUNT Per lb / Per kg / Piece

150 kg

FOREIGN BODIES Nil Tolerance

0 – 3%

EXTRANEOUS MATTER e.g. shell, hard bones, fins

0 - 3%

BROKEN SHELL e.g. Max 10% by weight

n/a

SOFT SHELL e.g. less than 5% by weight

n/a

BROKEN PIECES e.g. less than 5% by weight

5% or less (by weight)



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MELANOSIS If applicable

n/a

SIZE UNIFORMITY e.g. 1:1.5

6-9 cm

HANGING MEAT If applicable

n/a

DEHYDRATION / DISCOLOURATION

n/a

CLUMPS e.g. maximum 3 clumps per lb

5% or less

OTHER DEFECTS

5% or less of uncovered parts of fish



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VISUAL APPEARANCE

PRESENTATION e.g. pan Block frozen, finger laid / Jumble pack / IQF / uniform ice coverage

IQF – Coated in Natural fine breadcrumbs

COLOUR i.e. uniform in colour

Natural (white) breadcrumb (coated)

TEXTURE

Characteristics of species

TASTE / FLAVOUR

Of Breaded Crunchy traditional Whitebait

ODOUR

No rancidity, no off odours.



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PRODUCT DESCRIPTION BLANCHBAIT

PACK SIZE 454g


INGREDIENT DECLARATION QUID

1. Please state all ingredients and their compound or sub-ingredients

INGREDIENT SUPPLIER / ORIGIN % OF BATCH % OF FINISHED

PRODUCT

Whitebait (Sprattus sprattus)

Blue Oceans / Latvia

60% 60%

Breadcrumbs Kauno Grudai Lithuania

20% 20%

Batter Kauno Grudai

20% 20%

Is the product GM Free? Yes / No – If no please detail YES



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RAW MATERIAL QUALITY CONTROL

2. Please state for all ingredients and their compound or sub-ingredients

DESCRIPTION e.g. temperature monitoring

METHOD e.g. probe thermometer

ACCEPTABLE LIMITS e.g. -18ºC or lower

Temperature of incoming fish

PROBE

0 -5 C

Appearance

Visual Check by QC

Must be clean, fresh smell, glossy with no red eyes or discoloration

Regular Micro tests

Samples to Lab

Within agreed limits

Check fish for size /count per kilo

QC to take regular samples

Within the agreed limits

Check incoming fish truck for cleanness and temperature

QC to check before unloading starts

Reject all fish if out of agreed limits



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DETAILS OF MANUFACTURE / HACCP PROCESS FLOW

3. Please detail HACCP, Safety, Legal and Critical Control Points and Quality Control points or attach a copy of your HACCP CCP Summary and HACCP Flow Chart (detailing CCPs)

See attachment / attached pages and details



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PROCESS AND QUALITY CONTROL CHECKS

4. Please include details of all production, sieving, metal detection, glass audits etc.

5. Please attach your own relevant documentation if applicable.

TEST e.g. Glaze level

FREQUENCY e.g. every 30 minutes

PARAMETER RANGE e.g. 10± 2%

ACTION IF OUT OF SPECIFICATION

e.g. adjust glaze spray

Appearance, size, weight, coating coverage, foreign matter

Continue all through production.

1-3%

Reject any foreign matter

Microbiology As required

As on page 13

Destroy all batch and investigate problem

Packing, labelling Every production start

To Brand/customer details

Remove & re-label

Metal detection On all production via in line Metal detector

Ferrous Sensitivity 1.5mm Non Ferrous 2.00mm Stainless Steel 3.00mm

Reject and destroy

Temperature checks Before/during/end of product line

Minimum temperature -12C or below

Check product quality

METAL DETECTION CRITERIA

6. Sensitivity Limits for Ferrous, Non Ferrous and Stainless Steel Refer to “Technical Guidelines for Suppliers”

Ferrous Sensitivity (mm) 1.5mm

Non-Ferrous Sensitivity (mm) 2.00mm

Stainless Steel Sensitivity (mm) 3.00mm



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CUSTOMER INFORMATION

PRODUCT 7. Please to indicate of presence in

recipe or if there is a serious risk of cross contamination:

Name the Ingredient / additive present

SITE Please to indicate presence on site

Animal Products / Derivatives

Artificial Antioxidants

Artificial Colours

Added Natural Colours

Artificial Flavourings

Artificial Preservatives

Artificial Sweeteners

Celery / Celery products

Cereals with Gluten Breadcrumbs Restricted area

Wheat / Wheat products Breadcrumbs Restricted area

Barley / Barley products

Rye / Oat products

Lupin / Lupin Products

Added / Extracted Collagen

Egg / Egg products

Fish / Fish products Whitebait All areas

Flavour Enhancers

Gelatine (specify type)

Rennet (specify type)

GM protein / DNA

Hydrolysed Vegetable Protein (HVP)

Irradiated Ingredients

Lactose

Milk / Milk products

Mustard / Mustard products

Coconut / Coconut products

Peanuts / Groundnuts or products

Tree Nuts or Tree nut products

Other Nuts / Nut derivatives (specify type)

Sesame Seeds or Sesame seed products

Other seeds (except fruit seeds and spices)

Shellfish / Shellfish products

Crustacean / Crustacean products

Mollusc / Mollusc products

Soyabeans / Soya products

Sulphur Dioxide and Sulphites (declare if >10mg/kg)

Yeast or Yeast extract Breadcrumbs Restricted area



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SPECIFIC ADDITIVES Please to indicate of presence in recipe Name the Ingredient /additive present

Azo Dyes (E102, E107, E110, E122, E124, E128, E129, E151, E154, E155 AND E180)

Coal Tar Dyes (E104, E127, E131, E132 AND E133)

Other Colours (E120, E142, E150a-d, E160b, E160g, E162, E163 AND E173)

Anti Oxidants (E320, E321 AND E330)

Gallates (E310, E311 AND E312)

Chelating Agents (385)

Lactates (E325, E326 AND E327)

Benzoates (E210, E211, E212 AND E213)

Parabens (E214, E215, E216, E217, E218 and E219)

Sulphites (E220, E221, E222, E223, E224, E226 and E227)

Nitrites/Nitrates (E249, E250, E251 and E252)

Hexamines (E239)

Acid/Acidity Regulators (E296)

Glutamates (E620, E621, E622 and E623)

Disodium Phosphates (E627 and E631)

Ribonuclotides (E653)

Sweeteners (E950, E951, E952, E954, E954ai, E954aii, E957 and E959)

Other Intense Sweeteners

Bulk Sweeteners (Hydrogenated Glucose Syrup E240(i), E240(ii), E421, E953, E967, E965 and E966)

Other Bulk Sweeteners

Di, Tri, Ortho and Polyphosphates (E339a-c, E541, E554, E556, E559 and E578)

Minerals (E553b)

Other Additives (E900, E901, E903, E905, E907, E924, E925 and E926)

Sundries (E640, E640(ii), E719 and E713)

salt

Is this product GUARANTEED FREE from nuts, their derivatives and oils?

Yes

Is this product GUARANTEED FREE from seeds, their derivatives and oils?

Yes

Is this product GUARANTEED FREE from milk and milk derivatives?

Yes

THIS PRODUCT IS SUITABLE FOR:

Coeliacs? No

Halal Diet? No

Vegans? No

Ovo-lacto Vegetarians? No

Lactose Intolerants? No

IS THERE ANY OTHER POTENTIAL CROSS CONTAMINATION RISK FROM OTHER ALLERGENIC MATERIAL? (Please list the allergenic substance)



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MICROBIOLOGICAL STANDARDS

TARGET / g REJECT / g

FREQUENCY OF TESTING

TVC @ 30°C/48 hours <1x105/g >1x10

6/g As required

STAPH AUREUS <1x102/g >1x103/g As required

E. COLI <20g >1x102g As required

SALMONELLA SPECIES Absent in 25g Absent in 25g As required

ENTEROBACTERIACEAE <1x103/g >1x104/g As required

LISTERIA SPECIES Applicable to cooked products

n/a n/a As required

VIBRIO SPECIES Applicable to tropical fish, shellfish and cooked Sushi

n/a n/a As required

ACCREDITED LABORATORY Please tick

YES

NAME OF ACCREDITED LABORATORY

Exova UK

CHEMICAL STANDARDS

8. e.g. pH, salt, sugar, heavy metals, pesticides, aflatoxins, histamines etc. Please give details of all tests carried out and state testing method and laboratory used.

TEST METHOD FREQUENCY RESULT TARGET STANDARD

Histamine AM189

APP 4

3-6 months < 2 < 2



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NUTRITION INFORMATION

9. Please insert test certificate if available.

AS SOLD TYPICAL VALUES PER 100g ANALYSED OR CALCULATED

ENERGY kcal Kj

683kj / 162cal

PROTEIN 10.4g

CARBOHYDRATE 27.4g

of which sugars 1.5g

TOTAL FAT 2.6g

of which saturates 1.3g

of which polyunsaturated

of which monounsaturated

SODIUM 0.02g

FIBRE 1.1g

SALT 1.8g



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WARRANTY STATEMENT

The supplier warrants that goods supplied pursuant to an order shall at the time of supply be of merchantable quality,

fit for the purpose for which they are bought, to have been produced in a competent manner, of sound materials and

to be of the nature, substance and quality described in the order and to conform in every aspect relating to the

manufacture, marketing and sale of such goods. Changes to an agreed specification will be amended accordingly

and implemented by the Supplier following written confirmation by Blue Oceans.

SPECIAL CONDITIONS

1. Cartons should be delivered at a temperature -18°C or lower, stacked on a sound 1200 x 1000mm British

Standard pallet and shrink-w , . T g k g u x .7 (5’6”).

There should be no evidence of damage or mishandling.

2. We reserve the right to reject any product not meeting this specification or contravening any of the current UK

Food Legislation.

3. The processing of the product can only take place in a factory approved by Blue Oceans and shall not be

contracted to another plant.

4. All products must be subjected to metal detection.

FOOD SAFETY ACT 1990

T u k w g x F S A 99 ( “ A ”) w g

supplied pursuant to an order comply with the Act in all respects. In particular, but without prejudice to any other

terms of the Agreement, the Supplier warrants that all goods supplied pursuant to an order:-

a) Comply with Food Safety requirements as defined in Section 8 and have not been rendered injurious to health

within the meaning of Section 7.

b) Comply with all Regulations and Order made by or under, or having effect under, the Act.

c) Are not falsely described or likely to mislead as to the nature, substance or quality of food.

d) Is not the subject of a notice issued under Section 9 or an emergency control order issued under Section 13.



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PRODUCT TITLE BLANCHBAIT

SUPPLIER PROFILE

SUPPLIERS NAME

BLUE OCEANS

SITE ADDRESS

Mezmali M SIA Str, Zvejnieku 16, Mersrags, Latvia

TELEPHONE NUMBER(S) Please office and factory numbers if applicable.

+371 63235799

FAX NUMBER

+371 63235099

NAME OF TECHNICAL CONTACT Please provide detail of emergency 24 hour contact

Raymond Cursons

TELEPHONE NUMBER

0844 870 9994

FAX NUMBER

0844 870 9995

EMAIL ADDRESS

[email protected]

NAME OF SALES CONTACT Please provide detail of emergency 24 hour contact

Raymond Cursons

TELEPHONE NUMBER MOBILE

07703186360

FAX NUMBER

0844 870 9995

EMAIL ADDRESS

[email protected]

AUTHORISATION

For & on behalf Blue Oceans

NAME Raymond Cursons NAME

TITLE Quality Control TITLE

SIGNATURE R. C. Cursons SIGNATURE

DATE 20/05/2013 DATE

The date and signature is intended to be used as a version reference. Future amended specifications will need resigning.

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SUPPLIER PRODUCT SPECIFICATION (Fish & Seafood) · (Traditional Whitebait in fine natural...

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