QA200                            VER 07                           ISSUED BY SS                          OCT 98                           Cover Page

 

 

SOLWAY FOODS RAW MATERIAL SPECIFICATION

 

TECHNICAL SPECIFICATION

 

PRODUCT SUPPLIED:

 

SUPPLIER NAME:

 

ADDRESS:

 

 

 

 

 

 

 

APPROVED PRODUCTION SITE ADDRESS: (if different from above)

 

 

 

 

 

 

 

 

CONTACT FOR TECHNICAL/SPECIFICATION ENQUIRIES:

 

NAME:

 

TITLE:

 

TEL:

 

FAX:

 

E-MAIL:

 

 

CONTACT FOR QUALITY ISSUES:

 

NAME:

 

TITLE:

 

TEL:

 

FAX:

 

E-MAIL:

 

 

 

CONTACT IN CASE OF OUT OF HOURS PRODUCT EMERGENCY (RECALL)

 

NAME:

 

TEL:

 

MOBILE:

QA200                            VER 07                           ISSUED BY SS                          OCT 98                         Page 1 0f 11

 

SOLWAY FOODS RAW MATERIAL SPECIFICATION

 

TECHNICAL SPECIFICATION

 

SUPPLIER NAME:

 

SOLWAY SUPPLIER CODE:

 

PRODUCT SUPPLIED:

 

SOLWAY FOURTH SHIFT CODE:

 

LAST UPDATED:

LEGAL NAME FOR PRODUCT (As required by the Food Labelling Regulations)

 

 

 

PRODUCT COMPOSITION

(Give full legal ingredient list of the product )

(Give percentage breakdown, this information will only be given to our customers who require this for their specifications)

 

 

 

 

 

 

 

 

 

COUNTRY/PLACE OF ORIGIN (include any seasonal variations)

 

 

LIST ADDITIVES NOT DECLARED ABOVE

 

 

 

 

 

FOR MEAT PRODUCTS

Minimum meat content:

Natural / reformed:

Water content:

RME for cooked products:

FOR CHEESE PRODUCTS

Hard cheese - % milk fat in dry matter and % of water:

Soft cheese - % milk fat and % of water:

Is milk used pasteurised?

FOR FISH PRODUCTS

Species name:

Minimum fish content:

I confirm the information given on this specification is correct and will not be changed without the knowledge and agreement of Solway foods.

This product will comply with all relevant UK Food and Environment Protection Legislation currently in force

 

SIGNATURE: ____________________________

 

PRINT NAME: ____________________________

 

QA200                        VER 07                          ISSUED BY SS                          OCT 98                                         Page 2 0f 11

 

 

PACKAGING INFORMATION

 

(all packaging must comply with the Solway Document QA2. If you require a copy please contact the Solway Specification Department)

 

DESCRIPTION OF OUTER PACKAGING (size, material, fastening)

 

 

 

DESCRIPTION OF INNER PACKAGING

(size, material, fastening)

 

 

 

 

NOMINAL WEIGHT PER PACK

 

 

 

DRAINED WEIGHT (IF APPLICABLE)

 

 

WEIGHT CONTROL

AVERAGE / MINIMUM

(delete as applicable)

 

CODING AND DURABILITY

 

DESCRIPTION OF CODING SYSTEM USED:

 

MAXIMUM NUMBER OF CODES PER PALLET:

 

TOTAL SHELF LIFE FROM PRODUCTION:

 

MINIMUM SHELF LIFE REMAINING ON DELIVERY:

 

REQUIRED STORAGE CONDITIONS:

 

 

MAXIMUM TEMPERATURE AT DELIVERY:

 

MINIMUM TEMPERATURE AT DELIVERY:

 

NORMAL ORDER TO DELIVERY LEAD TIME

 

 

METAL DETECTION

 

IS THE PRODUCT METAL DETECTED?              

YES / NO (delete as applicable)

DETAIL TEST SENSITIVITY OF THE DETECTOR

 

 

 

 

 

QA200                        VER 07                         ISSUED BY SS                          OCT 98                                          Page 3 0f 11

 

PROCESS INFORMATION

 

OUTLINE OF PROCESS

n     give a brief description of the process from the raw material inspection stage through to despatch, including details of critical process stages. Include a copy of your HACCP plan.

n     give details of time and temperatures as appropriate, including temperature of storage.

 

Please ensure the following information is given for the products listed below.

n     Products which may include rework. Give details of amount used. How often is the rework cycle broken?

n     Canned goods - give F0 value.

n     Pasta/Noodles only- are egg pasta/noodles produced in the same factory, what

controls are in place to prevent cross contamination of non egg product.

- what controls are in place for Staph.aureus and toxin

n     Potato products only - what controls are in place for glycoalkaloids

n     Purees – what factors maintain shelf life. i.e. pH, temperature, canning

 

QA200                        VER 07                           ISSUED BY SS                          OCT 98                                        Page 4 0f  11

 

LABORATORY / ANALYTICAL STANDARDS

 

MICROBIOLOGICAL

 

Where is testing carried out:(internally or name of external laboratory)

 

Is the lab accredited, if so to what accreditation body:

 

If samples are selected by a statistical method please give details:

 

Conditions of storage of samples before testing:


 

ORGANISM

TEST METHOD

FREQUENCY

Target

Borderline

 (1in 10 Tolerance)

Unsatisfactory

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-          TARGET – at least 50% of your results should achieve this

-          BORDERLINE – a tolerance of 10% of results are permitted between this level and unsatisfactory. Where results exceed 10% this should be reported to Solway

-          UNSATISFACTORY – Report any result exceeding this level

 

PHYSICAL TESTING

 

TEST CARRIED OUT

TARGET

MAXIMUM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

QA200                        VER 07                            ISSUED BY SS                          OCT 98                       Page 5 0f  11

 

NUTRITIONAL INFORMATION

 

- This information is essential

 

Source of Data :

 

 

Typical Values per 100g:

 

Energy ( kcal)

 

 

Energy (kJ)

 

 

Protein

 

 

Fat

 

 

- Polyunsaturates

 

 

- Monounsaturates

 

 

- Saturates

 

 

Available Carbohydrate

 

 

Fibre (Englyst method)

 

 

Total Sugars

 

 

Added Sugars

 

 

Total Salt

 

 

Added Salt

 

 

Total Sodium

 

 

 

 

If the polyunsaturates, monounsaturates and saturates do not add up to the total fat value please give the reason for the deficit.

 

 

 

 

QA200                        VER 07                            ISSUED BY SS                          OCT  98                      Page 6 0f  11

 

FOOD INTOLERANCE INFORMATION

- THIS INFORMATION IS ESSENTIAL

Does the product or any of it’s ingredients contain the following.

YES

NO

Comments/ Description

Additives

 

 

 

 

Preservatives

 

 

 

 

Milk / Milk Derivatives

 

 

 

 

Egg / Egg Derivatives

 

 

 

 

Wheat / Wheat Derivatives

 

 

 

 

Soya / Soya Derivatives

 

 

 

 

BHA / BHT

 

 

 

Azo Tar Dyes

 

 

 

Gluten

 

 

 

 

Glutamates

 

 

 

 

Benzoates

 

 

 

 

Sulphur Dioxide (in any form)

 

 

 

 

Nuts / Nut products (or risk of contamination)

 

 

 

Beef / Beef derivatives

 

 

 

 

Pork / Pork Derivatives

 

 

 

 

Lamb / Lamb Derivatives

 

 

 

 

Seafood or derivatives

 

 

 

 

Colours (Natural /Artificial)

 

 

 

 

Maize/Maize Derivatives

 

 

 

 

Fruit/ Fruit Derivatives

 

 

 

 

Is the product suitable for

Yes

No

Details

Vegetarians

 

 

 

 

Vegans

 

 

 

 

 

 

 

QA200                        VER 07                            ISSUED BY SS                          OCT  98                      Page 7 0f  11

 

 

 

GENETIC MODIFICATION INFORMATION

 

Solway Foods policy is to avoid the use of genetically modified material where a non GM source is available.

If you can only guarantee the product will be free of genetically modified material until a future date please give details of the change (an approximate date is acceptable). However this must be confirmed with Solway before the change occurs.

 

 

YES

NO

Does product/ingredient contain genetically modified material

 

 

Is product (or an ingredient) produced from , but not containing genetically modified material (i.e. refined oil)

 

 

Has the product or an ingredient been significantly changed by use of genetically modified material

 

 

Does product or an ingredient use processing aids or additives that are genetically modified.

 

 

 

If the answer is yes to any of the above questions please give further details.

 

 

 

 

 

 

 

QA200                        VER 07                            ISSUED BY SS                          JUNE 98                      Page 8 0f  11

 

Certification of ingredients from a NON GENETICALLY MODIFIED SOURCE

 

Complete for all products/ingredients derived from maize or soya

 

Where the product contains any ingredients derived from soya or maize which are from a NO