25/26 Holmbush Ind. Est. Holmbush Way, Midhurst, West Sussex. GU29 9HX

Transcription

1 25/26 Holmbush Ind. Est. Holmbush Way, Midhurst, West Sussex. GU29 9HX 1. Product Code: LA cod 97 (for Antico Forno a Lena) 2. Product Name: Italian Woodfired 23 cm Brand: Antico Forno a Lena 4. Country of Oriin : Italy Factory approval Code (if applicable): 5. Packain I) Quantity per case: 16pcs II) Inner unit packain: 4 pcs Unit weiht of: Cardboard / Paper Plastic Steel Aluminium Other:. 7 III) Outer unit packain: cardboard box, box type 10G Unit weiht of: Cardboard / Paper Plastic Steel Aluminium Other: Declared weiht: 210 Taret weiht: 7. Inredient Declaration on Packain: Drained weiht: Wheat flour, water, tomato sauce 21% (tomato pulp, olive oil, salt, onions, oreano, black pepper), durum wheat flour, olive oil, salt, yeast. It may contain traces of e and fish

2 8. Detail any compound inredients (consistin of more than one component) and please provide their breakdown: TOMATO SAUCE : tomato pulp, olive oil, salt, onions, oreano, black pepper 9. Details any Inredients that may be provided from enetically modified materials and details its status: Material Genetically Modified Certified Identity preserved n certified but tested (frequency) 10. Specifications: (Physical and chemical tolerances applied) Test Taret Tolerance allowed Thickness pizza 3-6 mm Edes/borders heiht ph tomato sauce mm 4, Microbioloical Standards Upper Limit Unacceptable Total Plate count (/) - - Yeasts (/) 100 ufc/ >100 ufc/ Moulds (/) 100 ufc/ >100 ufc/ Coliforms (/) - - E.coli (/) 100 ufc/ >100 ufc/ Salmonella spp.( / 25) absent present Staph.coa.pos (/) 100 ufc/ >100 ufc/ Bacillus cereus (/) 100 ufc/ >100 ufc/ Others:Enterobacteria (/) 100 ufc/ >100 ufc/ Others:Listeria monocytoenes (/) Absent in 1 frozen Present 1

3 12. Nutritional Information Oriin of data : theoretical Per 100 Enery kj 887 k/cal 212 Fat () 2,4 Of which saturates Carbohydrate () 43,9 Of which: Suars () Protein () 6,4 Salt () 1, a)total Product life : 18 months b) Markin on inner unit: nothin c) Markin on outer unit: label d) Format of codin system used: LABEL with BATCH CODE+BBE e) Shelf life after openin: 18 months at -18 C 14. Batch markin applied for traceability a) Location and format on inner unit: : N.A. b) Location and format on outer unit: on label/central c) Format of codin system used: best before end/batch N /last diit of production year/proressive day of the year/ letter A or B for shift 15. Storae Conditions: -18 C 16.a)Appearance of product: Round, brown yellowish, crusty pizza base, with central concentric red stripes of tomato sauce b) Taste of product : Typical of a baked bread crust, with an intense tomato taste and flavour

4 17. Process Outline continue on separate sheet if necessary Time Temperature Process Steps (mins) C. 1 ) BAKING C 2) COOLING / -10 C 3) DEEP FREEZING C/ -35 C 4) STOCKING n.a. -18 C 18. Quality control List the checks that are undertaken and their frequency a) Raw materials Checked for microbioloical parameters once a year (with a rotatin system). As reards FLOUR: we also check ( once a year) aflatoxins, DON, ocratoxins and filth test, and heavy metals + pesticides. Our checks plan is a part of our HACCP Manual. b) Processin Durin each production we verify critical parameters values and we fill in a check list. c) Finished Product Weiht, size, aspect ( comparison with taret), microbioloical analyses ( once a year with a rotatin systeme). d) Is the end Product: Sieved / Filtered Gaue used: Metal detected Ferrous Yes Sensitivity: 1,5 mm Metal detected non ferrous Yes Sensitivity: 4 mm Metal detected stainless steel Yes Sensitivity: 3 mm Tamper evident packin 19. Barcodes Inner unit: - Outer unit: on carton only Pallet details Units per layer: 12 Units per pallet: 72 Approximate pallet weiht (k): 299

5 21. Case details Lenth: 27cm Width: : 27,6cm Heiht: 28cm Case Weiht(k): net: 3,36 ross: 3,6 22.Dietary Intolerance This Product contains: Present in Product? Present within same production environment? Present within factory? Gluten from: Wheat / Rye / Yes Yes Yes Barley / Oats Crustaceans and its products E / E products Yes Yes Fish / Fish Products Yes Yes Peanuts / Peanut products Nut and nut products Soya / Soya Products Dairy / Dairy Products Yes Yes Celery Mustard Sesame Seed / Products Sulphur dioxide >10m/k Maize and Maize derivatives Yes Yes Animal Products Yes Yes Colour natural Yes Yes Colour artificial Yes Yes Preservatives (e.. MSG) Yes Yes Glutamates Yes Yes Hydrolysed Veetable Protein Yes Yes Irradiated The product is suitable for: Halal Diets Kosher Diets Coeliacs Lactose Intolerants Vean diets Ovo / Lacto Veetarians Yes Yes Measures in place to prevent the potential risk of any cross contamination with allerens? If Yes, please provide details (confirmation of inclusion within HACCP) NO

6 23. The specifications are an accurate reflection of the product, and Pan Artisan Company will be advised of any amendments. The product fully complies with UK / EC Reulations. Authorised by: Silvia Casali Date: 10 October 2014 Antico Forno