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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 1 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

SECTION 1: PRODUCT TITLE Product Name: Tandoori Glaze Product code: 15712

Issue Date: 12/04/2019 Version Number: 09 Reason for Issue: Updated Countries of Origin.

Weight: 2.5kg, 20kg & 25kg Physical Properties

Appearance: Red / Orange free flowing powder Aroma: Typical of tandoori

Flavour: Savoury curry with typical tandoori

SECTION 2: LEGAL REQUIREMENTS Quid Requirements: No

Country Of Origin: UK

Pack Weight: 2 x 1.25kg, 20kg & 25kg Average Weight: 1.25kg only SECTION 3: ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold May contain traces of: Soya, Celery, Mustard, Sulphur Dioxide

No Nuts, Crustaceans/Molluscs or Fish are used on site SECTION 4: INGREDIENT DECLARATION

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 2 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Sugar, Salt, Maltodextrin, Modified Starch, Yoghurt Powder (Milk), Dried Garlic, Yeast Extract (Yeast Extract, Salt), Spices (Black Pepper, Paprika, Coriander, Cumin, Ginger, Turmeric, Cayenne, Cardamom), Dried Onion, Vegetable Fat Powder (Palm Oil, Lactose (Milk), Milk Protein), Butter Powder 72% Fat (Butter (Milk), Skimmed Milk), Colours (Beetroot Red, Paprika Extract, Carmine), Natural Flavourings, Thickener (Guar Gum), Wheat Flour (Wheat Flour, Calcium

Carbonate, Iron, Niacin, Thiamin)

Ingredients % Wt Range Country of Origin

Sugar (Beet) (SO2 <10ppm) <29% Netherlands

Salt (E535) <17% UK, China

Maltodextrin (Maize) (SO2 <10ppm) <10% South Korea Modified Starch (Pregelatinized Waxy

Maize & Maize) (SO2 <10ppm) <10%

UK, Belgium, France, Spain, Bulgaria, Hungary,

Netherlands, Slovakia, Turkey

Yoghurt Powder (Milk)

<9%

Germany, UK, France, Italy, Spain, Poland, Romania, Netherlands,

Belgium, Greece, Portugal, Czech Republic, Hungary, Sweden, Austria,

Bulgaria, Denmark, Finland, Slovakia, Ireland,

Lithuania, Slovenia, Latvia, Estonia, Cyprus, Luxembourg, Malta, USA

Dried Garlic <7% USA, China

Yeast Extract (Yeast Extract, Salt)

(E535)(SO2 <10ppm) <6% Brazil

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 3 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Spices (Black Pepper, Paprika, Coriander, Cumin, Ginger, Turmeric, Cayenne, Cardamom)

<5%

Black Pepper – Vietnam, India, Indonesia, Sri

Lanka

Paprika – Peru, Spain, China

Coriander – India Cumin – India Ginger – India, Nigeria

Turmeric – India Cayenne – India Cardamom – Guatemala,

India Dried Onion (E470, E551) <4% India, Egypt Vegetable Fat Powder (Palm Oil,

Lactose (Milk), Milk Protein)

<4% Malaysia, Indonesia, Netherlands, Germany Butter Powder 72% Fat (Butter,

Skimmed Milk)

<4%

Germany, UK, France, Italy, Spain, Poland, Romania, Netherlands,

Belgium, Greece, Portugal, Czech Republic, Hungary, Sweden, Austria,

Bulgaria, Denmark, Finland, Slovakia, Ireland,

Lithuania, Slovenia, Latvia, Estonia, Cyprus,

Luxembourg, Malta Colour (Beetroot Red (E330 -

Molasses), Paprika Extract (Sunflower

Oil), Carmine (Colour Cat N2)) <3%

Beetroot Red – Belgium, Poland, France Paprika Extract – India,

UK, China, France Carmine – Peru,

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 4 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Natural Flavourings (E471, E472e, E320, E551) (Rapeseed Oil) (Maize)

<1%

USA, Germany, Brazil, Mexico, UK, China, France, South Africa,

India, Chile, Peru, Indonesia, Sri Lanka,

Vietnam, Ecuador, Belgium, Madagascar,

Turkey, Guatemala, Canada, Morocco, Russia,

Bulgaria, Ukraine, Italy, Egypt, Spain, Honduras,

Hungary, El Salvador, Dominican Republic,

Jamaica, Austria, Argentina, Taiwan.

Thickener (Guar Gum) <0.5% India

Wheat Flour (Wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin)

<0.5% UK, USA, India, China, Sweden

Additive E Number Function in product

Beetroot Red E162 Colour

Paprika Extract E160c Colour

Carmine (N2) E120 Colour

Guar Gum E412 Thickener

Calcium Carbonate E170 Statutory Fortification Comments:

SECTION 5: NUTRITIONAL INFORMATION Typical Values per 100g

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 5 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Energy (kJ) Energy (kcal) Fat Of which saturates Carbohydrate of which sugars Fibre Protein Salt 1045kJ 268kcal 6.2g 3.8g 55.4g 29.1g 2.2g 3.6g 17.75g Comments: As calculated by Nutricalc

SECTION 6: SHELF LIFE Ambient: 12 Months Chilled: NA

Frozen: NA

SECTION 7: FREE FROM DATA

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 6 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Additives Artificial Flavourings Natural Flavourings Preservatives Artificial Preservatives Natural Colours Artificial Colours MSG BHT/BHA Sweeteners

Hydrolysed Vegetable Protein Wheat & Wheat Derivatives Rye/Oats/Barley/Spelt/Kamut Maize & Maize Derivatives Soya & Soya Derivatives

Genetically Modified Ingredients Nuts & Peanuts

Nut & Peanut Derivatives exl. Oil Nut & Peanut Oil

Sesame Seeds

Seed Derivatives excl. Oil Seed Oil

Palm Oil

Pine Nuts / Kernels Yeast

Mustard / Mustard Seeds / Mustard Derivatives

Celery / Celeriac Kiwi Fruit

Milk and Milk Derivatives

Y N Y N N Y N N Y N N Y N Y N N N N N N N Y Y N Y N N N Y

E162, E160c, E120, E412, E170, Processing Aids E535, E330, E470, E471, E472e, E320, E551

E162, E160c

E320 in Natural Flavouring Wheat Flour

Maltodextrin, Modified Starch, Natural

Flavourings

Sunflower Oil in Paprika Extract, Rapeseed Oil in Natural Flavourings Vegetable Fat Powder Yeast Extract

Vegetable Fat Powder, Yoghurt Powder and Reason for Change: New logo added and egg removed F:\APPS\ADMIN\TOPLEVEL\General Documents\TECH\NEW

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 7 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

SUITABLE FOR: Vegetarians Vegans Coeliacs Lactose Intolerant N N N N Carmine

Carmine, Vegetable fat Powder, Yoghurt Powder, Butter Powder 72% Fat Wheat Flour

Vegetable fat Powder, Yoghurt Powder, Butter Powder 72% Fat

SECTION 8: MICROBIOLOGICAL STANDARDS

TEST MAXIMUM ESHERICHIA COLI SALMONELLA STAPH AUREUS B CEREUS CL PERFRINGENS < 100cfu/g Absent in 25g < 100 cfu/g < 10000 cfu/g < 100cfu/g

SECTION 9: DIRECTIONS FOR USE

Use at 8-10% and leave for 10 minutes, oven bake, BBQ, grill or stir fry. Cook thoroughly before consumption.

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 8 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

SECTION 10: STORAGE INSTRUCTIONS

Ambient storage in a cool, dry place in the packaging specified

SECTION 11: PROCESS FLOW

Intake of Raw Materials Storage of Raw Materials

Batching of Ingredients Sieve CCP

Packing Labelling & Coding Metal Detection CCP

Palletisation

SECTION 12: QUALITY CHECKS

CHECK FREQUENCY PARAMETERS

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 9 12APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Weights Coding Seal

Metal Detection

Per Tub/Box/Sack Start of run & every 30 minutes

Start of run & every 30 minutes

Start and end of run plus every hour

Fill weights to specification Clear, legible, correct Intact & clean

1.5mm Fe, 2mm Non-Fe, 2.5mm SS or 1.8mm Fe, 2mm Non Fe, 2.5mm SS

SECTION 13: PACKAGING STANDARDS

Inner Packaging Description: 2.5kg -Blue 50mu LLDPE/ 12mu PET Laminate (2 x 12g),

2.5kg - Blue Food Grade 30mu bottom weld low density polyethylene bag (2 x 8g) (385 x 510mm),

10kg - 25kg Blue Food Grade 50mu bottom weld low density polyethylene bag (113g) (760 x 1035mm).

Inner Barcode: 2.5kg - 5032457302753

Outer Packaging Description: 2.5kg Polypropylene Co-Polymer tub and lid (164g) (180 x 180 x 170mm) packed in Corrugated Cardboard Case (640g) (370 x 370 x 340mm)

Outer Barcode: 2.5kg - 05032457613286 Coding Details:

(day) (month) (year) (batch)

(Day) is denoted by the first 2 numbers (Month) is denoted by the second 2 numbers (Year) is denoted by the last number of year

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 10 12 APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

Pallet Details: Wooden

Cases Per Layer: 8 x (2 x 1.25kg) x 9 Boxes per layer, 20kg – 5 bags, 25kg – 10 Boxes

Layers Per Pallet: 2.5kg – 3, 20kg – 5, 25kg - 4

Cases Per Pallet: 2.5kg = 27, 20kg – 25 bags, 25kg = 40 SECTION 14: HEALTH AND SAFETY DATA

PRODUCT DIGESTED This product is designed for human consumption, and is safe when used at recommended levels. In the case of excessive ingestion, give patient water to drink and rest. If discomfort persists, seek medical advice

SKIN CONTACT Normal standard of hygiene and regular washing with water should prevent irritation; avoid prolonged contact with lips and tender parts of the body. Medical attention should be obtained in cases of sensitisation

EYE CONTACT Avoid contact with eyes. Irrigate immediately with water and seek medical advice if discomfort persists

PRODUCT INHALED Dust masks should be worn if the product is found to be irritating. In the case of inhalation remove casualty from exposure, rest and keep warm. In severe cases seek medical attention.

SPILLAGE Sweep up and dispose of with non-hazardous wastes. Small spillages may be washed to drain with cold water. Consult local authorities when disposing of large

quantities.

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 11 12 APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

The contents of this specification are the sole property of Manchester Rusk Company Ltd, prior written confirmation must be obtained from Manchester Rusk Company Ltd before any information contained within the specification is supplied to a 3rd party.

If a signed copy of the specification is not returned within 6 weeks of the date of the specification, Manchester Rusk Company Ltd will assume implicit acceptance of the specification and its contents.

FIRE Avoid production of dust. Fires should be controlled by water spray, rather than by main jets, to avoid

generating explosive dust clouds.

STORAGE PRECAUTIONS

Original sealed containers should be stored in a cool dry place

HANDLING PRECAUTIONS

All MRC products should be used in a well-ventilated area. Operators should observe normal good house keeping precautions. Goggles, gloves and dust masks may be required when exposed to prolonged handling SECTION 15: APPROVAL FOR CUSTOMER Name Signed Position Date FOR MRC

Name Alan Owen

Signed !

Position Head of Technical Date 12/04/2019

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QUALITY SYSTEM

Document ID

QMS 2.32 DATE

31 May 2016 Revision 12 Page

of 12 12 APPROVED C Joynson

SECTION ID : Level 4 DOCUMENT TYPE : Working Document

TITLE: DRY SPECIFICATION

DATE ISSUE NUMBER REASON FOR ISSUE APPROVED BY

23.04.12 01 New Product J. Fallows

25.11.10 02 Changed Country Of Origins C. Joynson

26.01.11 03 Added 25kg Pack C. Joynson

10.02.14 04 New Format C. Joynson

18.11.15 05 Updated Country of Origins C. Shawmarsh-Smith

22.07.16 06 New Format C.

Shawmarsh-Smith 23.10.17 07 Updated Countries of Origin C Joynson 13/03/2018 08 Updated Countries of Origin

and added 20kg bag packaging format

Alan Owen

12.04.2019 09 Updated Countries of Origin Alan Owen

References

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