-SPECIFICATION FINISHED PRODUCT-

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1 DOO KARADJORDJEVA 128, KNJAŽEVAC PIB: MATIČNI BROJ : Ž.R.: office@dzervin.eu tel. 019/ fax. 019/ SPECIFICATION FINISHED PRODUCT- TECHNOLOGY AND THE PREPARATION OF PRODUCTION MANUFACTURER S SPECIFICATION.12. Product Name Type Country of Origin Code of product Packaging Dried plum pitted prepared for consumption Stenley SERBIA Individual packaging, at the request of the customer, with provided conditions which allow the preservation of the quality PHYSICAL AND CHEMICAL CHARACTERISTICS Parameters Moisture content Max 35 % The content of ash insoluble in HCL Maximum 0.08% After immersion in boiling water for 10 min Has a good swelling capability Moldy and fermenting fruit Admixture of vegetable origin (petiole, leaf) n-standard fruits Max 5% of fruits The presence of mechanical impurities The presence of insects The presence of stone and stone parts Calibration 60-80

2 The content of potassium - sorbate mg/kg PRODUCT CHARACTERISTICS Organoleptic characteristics Microbiology Pesticides and heavy metals Radioactivity Color : Black-color, characteristic of the type of dried fruit Taste: Pleasant, characteristic for plum, without the taste of dried-up fruit, it has no other uncharacteristic taste Smell: Pleasant, characteristic for plum, without the smell of dried-up fruits, it has no uncharacteristic smell In accordance with the laws and regulations of the Republic of Serbia and E Regulations In accordance with the laws and regulations of the Republic of Serbia and E Regulations In accordance with the laws and regulations of the Republic of Serbia and E Regulations Item CHARACTERISTICS OF THE MATERIAL VALUES MICROBIOLOGY 0 1. Coagulase-positive staphylococci in 0.01g 0 2. Sulphate-reducing clostridia in 0.1g 0 3. Salmonella species in 25g 0 4. Proteus species to 0, 1g 0 5. Escherichia coli in 0.1g 0 6. The total number of microorganisms in 1g Max Yeasts and molds in 1g Max

3 Item CHARACTERISTICS OF THE MATERIAL VALUES CONTENT OF HEAVY METALS (Max. values) 1. As 1,0mg/kg 2. Cd 0,3mg/kg 3. Hg 0,1mg/kg 4. Pb 3,0mg/kg Item CHARACTERISTICS OF THE MATERIAL VALUES CONTENT OF PESTICIDES AND MYCOTOXINS (max.values.) 1. HCL 0,02mg/kg 2. Heptahlor epoksid-cis 0,01mg/kg 3. Aldrin 0,01mg/kg 4. p.p.dde 0,01mg/kg 5. p.p.ddd 0,01mg/kg 6. P.P.DDT 0,01mg/kg Item CHARACTERISTICS OF THE MATERIAL CONTENT OF RADIONUCLIDES ( Max.values) Cs Maximum 5Bq/kg TECHNOLOGICAL PROCEDURE OF PROCESSING : Dried plum can be obtained by drying fresh and frozen plums with stone. It can be dried as calibrated, and the original product. Fresh plums are washed, passed through inspection lanes, calibrated and sent for drying, or sent through the tunnel for instant freezing. In the case of drying frozen plums, there is no need to defrost them, but the frozen plum is exported from the chamber, put on hurdles and sent for drying.

4 The time needed for the process of drying depends on the calibration of fruit. A constant check of the percentage of moisture in the finished product is performed, and after drying one more inspection is performed, eliminating non-standard fruits and possibly present impurities. The resulting product is stored in the predicted storage space, where it is stored and kept. The maturation process lasts for days. The calibration of dried plums is an operation that can be performed both with the dried plum that has matured and the plum which has come directly out of the drier. Before the calibration dried plum passes the inspection on the inspection lane to eliminate non-standard fruits and present impurities.the fractions appropriate for the removal of stones are rehydrated. Rehydration is performed by the appropriate temperature and time mode, which allows the optimal characteristics for the removal of stones. Rehydrated plum goes into the first protection process by potassium-sorbate in the submersible sorber. The 1.2% solution of potassiumsorbate is used, and if necessary the correction of the time needed for the passing through the sorber is conducted. Rehydrated and sorbed plum is placed into the PVC bags and matures for 24h. After the maturation, the removal of stones from the plums is performed. The removal is performed on manual removal machines. After 24 hours, the final protection of dried plums pitted is performed by 1.2% solution of potassium sorbate in a spray sorber. If necessary, the correction of the time needed for the passing through the sorber or the number of the nozzles used, can be conducted. Sorbed dried plum is inspected on the inspection lane, where any existing non-standard fruits or impurities are removed, and packed into appropriate packaging. During the production process the process control of the products is performed. The product has to be microbiologically correct and must not contain residues of pesticides, heavy metals and other substances harmful to human health. Workers who perform the processing of raw materials must meet the hygienic conditions, they wear hair protection caps, protective gloves and take care of personal hygiene and hygiene of their uniforms. The control of the content of K-sorbate in dried plums is performed by accredited laboratories, as well as a complete analysis of each batch of dried plums. PRODUCT PACKAGING: Individually: The product is packed in individual packaging on the customer request. Collectively: Depending on the customer request. TRANSPORT OF PRODUCTS: Transport is done in an appropriate means of transportation, which has conditions for the appropriate transport of goods.means of transportation must be clean, dry and must not contain

5 any smells. The goods must not be damaged during the loading.transport should be carried out at a temperature of + 10 C max. STORING: In a dry and cool place up to + 10 C. SHELF LIFE OF THE PRODUCT: A year if kept in the prescribed conditions. Use: Customized purpose. STANDARDS: Packaging and Packaging Waste Law,, Official Gazette of RS ".36 / 2009 The Consumer Protection Law,, Official Gazette RS ".73 / 2010 Regulations of RS 1. Law on Food Safety (Official Gazette of RS,.41 of ) 2.Law on food safety and products for general use (Sl.glasnikRS 92/2011) 3 Law on the Protection from Ionizing Radiation ("Official Gazette of the FRY" 46/92) 4.Law on Genetically Modified Organisms (Official Gazette of RS,.41 of ) 5.Regulations on product quality of fruits, vegetables and mushrooms and pectin preparations (,, Official Gazette of SFRY "1/79, 20/82, 39/89-dr. Regulations, 74/90 and 46/91-Dr. Ordinance, "Official SFR",.33 / 95-dr. Regulations and 58/95 and "Official Gazette of Montenegro",.56 / 2003-Dr. Regulations 4/2004 regulations and 12 / dr. Regulations) 6.Regulations on sampling methods and performance of physical and chemical analysis for the control of fruit and vegetables,, Official Gazette of FRY "29/83 7. Regulations on conditions of food hygiene,, Official Gazette RS ",.73 / Regulations on food additives (Official Gazette of RS 63/2013) 9.Regulations on general and specific food hygiene requirements at any stage of production, processing and trade, "RS Official Gazette",.72 / Regulations on general sanitary conditions that must be met by facilities subject to sanitary supervision,, Official Gazette RS ",.125 / Regulations on declarations, labeling and advertising of food (,, Official Gazette RS ",.85 / 13,.101 / 13) 12.Regulations on microbiological safety of food transported,,, Official Gazette of SFRY ",.26 / 93, 53/95 and 46/ Regulations on the maximum allowable quantities of residues of plant protection products in food and animal food, and for animal food for which the maximum allowable amounts of residues of pesticides is determined,, Official Gazette of RS ".29 / REGULATIONS 1. EU Regulations on maximum pesticide residues in food of plant and animal origin 396/2005, Official Journal of the EU L70 of and annex 1097/2009 from Sl.ListEU L301 of

6 2.Regulations (EC) on the maximum levels of heavy metals in food 1881/2006,, Official EU "L364 of Regulations (EC) on microbiological criteria for foods 2073/2005,,, EU Official Journal L338 of and the annex of the 1441/2007 EU Official Journal L322 of Directive EEC 89/109 on materials and articles which come into contact with food,,, Official EU "L40 of Date Done by technologist Approved by Chief technologist Bojana Pavlović Biljana Marinković