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
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PACKAGING INFORMATION
(all packaging must comply with the Solway Document QA2. If you require a copy please contact the Solway Specification Department)
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DESCRIPTION OF OUTER PACKAGING (size, material, fastening)
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DESCRIPTION OF INNER PACKAGING (size, material, fastening) |
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NOMINAL WEIGHT PER PACK |
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DRAINED WEIGHT (IF APPLICABLE) |
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WEIGHT CONTROL |
AVERAGE / MINIMUM (delete as applicable) |
CODING AND DURABILITY
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DESCRIPTION OF CODING SYSTEM USED: |
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MAXIMUM NUMBER OF CODES PER PALLET: |
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TOTAL SHELF LIFE FROM PRODUCTION: |
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MINIMUM SHELF LIFE REMAINING ON DELIVERY: |
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REQUIRED STORAGE CONDITIONS: |
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MAXIMUM TEMPERATURE AT DELIVERY: |
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MINIMUM TEMPERATURE AT DELIVERY: |
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NORMAL ORDER TO DELIVERY LEAD TIME |
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METAL DETECTION
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IS THE PRODUCT METAL DETECTED? |
YES / NO (delete as applicable) |
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DETAIL TEST SENSITIVITY OF THE DETECTOR |
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QA200 VER 07 ISSUED BY SS OCT 98 Page 3
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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
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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:
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ORGANISM |
TEST METHOD |
FREQUENCY |
Target |
Borderline (1in 10 Tolerance) |
Unsatisfactory |
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TARGET – at least 50% of
your results should achieve this
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BORDERLINE – a tolerance
of 10% of results are permitted between this level and unsatisfactory. Where
results exceed 10% this should be reported to Solway
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UNSATISFACTORY – Report
any result exceeding this level
PHYSICAL TESTING
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TEST CARRIED OUT |
TARGET |
MAXIMUM |
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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:
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Energy ( kcal) |
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Energy (kJ) |
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Protein |
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Fat |
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- Polyunsaturates |
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- Monounsaturates |
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- Saturates |
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Available Carbohydrate |
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Fibre (Englyst method) |
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Total Sugars |
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Added Sugars |
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Total Salt |
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Added Salt |
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Total Sodium |
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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
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FOOD INTOLERANCE INFORMATION
- THIS INFORMATION IS ESSENTIAL
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Does the product or any of it’s ingredients contain the following. |
YES |
NO |
Comments/ Description |
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Additives |
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Preservatives |
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Milk / Milk Derivatives |
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Egg / Egg Derivatives |
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Wheat / Wheat Derivatives |
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Soya / Soya Derivatives |
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BHA / BHT |
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Azo Tar Dyes |
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Gluten |
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Glutamates |
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Benzoates |
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Sulphur Dioxide (in any form) |
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Nuts / Nut products (or risk of contamination) |
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Beef / Beef derivatives |
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Pork / Pork Derivatives |
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Lamb / Lamb Derivatives |
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Seafood or derivatives |
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Colours (Natural /Artificial) |
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Maize/Maize Derivatives |
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Fruit/ Fruit Derivatives |
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Is the product suitable for |
Yes |
No |
Details |
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Vegetarians |
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Vegans |
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QA200 VER 07 ISSUED BY SS OCT 98 Page
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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.
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YES |
NO |
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Does product/ingredient contain genetically modified material |
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Is product (or an ingredient) produced from , but not containing genetically modified material (i.e. refined oil) |
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Has the product or an ingredient been significantly changed by use of genetically modified material |
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Does product or an ingredient use processing aids or additives that are genetically modified. |
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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 NON GENETICALLY MODIFIED SOURCE this must be certified as GM free.
This must be confirmed on a 3 monthly basis.
Identify relevant ingredients
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PRESENT |
GM FREE |
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Soya Flour |
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Soya Grits |
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Soya Fibre |
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Soya Protein Isolate |
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Textured Soya Protein |
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Textured Vegetable Protein containing soya |
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Soya Lecithin |
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Soy Sauce |
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Soya Oil |
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Vegetable Oil containing soya oil |
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Hydrolysed Vegetable Protein containing soya |
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Maize Flour |
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Maize Grits |
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Maize |
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Maize Oil |
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Vegetable Oil containing maize oil |
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Maize Starch/Modified Maize Starch |
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Sweetcorn |
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Glucose Syrup |
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Dextrose |
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Maltodextrin |
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Other Soya or Maize ingredients (please specify) |
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I confirm that the ingredients identified above are from a non genetically modified source.
SIGNATURE:
____________________________
PRINT NAME:
____________________________
Date:
QA200 VER 07 ISSUED BY SS JUNE 98 Page
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11
ADDITIVE INFORMATION
Please give information on the quantity of each additive in this product as supplied to Solway Foods.
Please tick the appropriate column, if the legal maximum is less than the column heading please write this in.
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Additive (Full legal name) |
<1mg/kg |
<10mg/kg |
<1000mg/kg |
<1% |
>1% (please specify) |
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QA200 VER 07 ISSUED BY SS JUNE 98 Page 10 0f 11
QUALITY SPECIFICATION
PRODUCT SUPPLIED:
SOLWAY FOURTH SHIFT
CODE:
The information given on these 2 pages is not confirmed until signed off by the Solway QA manager, who will contact you if amendments are required.
If you require assistance completing this section please contact the QA Manager
ATTRIBUTES MEASURABLE ON DELIVERY
(NOTE: PRODUCTS FAILING THESE CHECKS WILL BE REJECTABLE)
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Minimum life on delivery |
Days / Months (delete as appropriate) |
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Temperature range on delivery |
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ORGANOLEPTIC
INFORMATION. Please include photographic standards if applicable |
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Description (include any seasonal variations) Method of testing |
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Flavour |
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Texture |
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Colour |
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Aroma |
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ADDITIONAL INFORMATION REQUIRED (tick box where applicable)
Certificate of compliance/analysis required with delivery
QA
fax no: 01536 403227
- microbiological analysis for frozen meat/frozen fish
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microbiological analysis for
fresh meat/fresh fish/egg /cheese products (within
1
week of delivery)
- pH/viscosity for pH controlled mayonnaise/dressings
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confirmation
of use of pasteurised egg in products containing egg
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Aflatoxin
analysis where legally required
- Suppliers of field or processed fruit and vegetables must comply with the Solway code of practice for control of pesticide residues (QA39 - available from the Specification Department)
QA200 VER 07 ISSUED BY SS JUNE 98 Page
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QUALITY
SPECIFICATION contd.
(ATTRIBUTES MEASURABLE ON DELIVERY)
(NOTE: PRODUCTS FAILING THESE CHECKS WILL BE REJECTABLE)
PLEASE COMPLETE WHERE
APPROPRIATE:
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Ph |
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Acidity (%) (as acetic/citric/other) (please specify) |
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Viscosity |
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Dimensions |
nominal |
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range |
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Maximum permitted |
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Extraneous matter (list types) |
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Foreign Bodies (list types) |
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Defects/blemishes - Major |
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- Minor |
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SIGNED FOR SOLWAY:
NAME: DENISE WILSON
TITLE: QUALITY ASSURANCE MANAGER
FOR SUPPLIER:
PRINT NAME:
TITLE: