PART A FINISHED PRODUCT SPECIFICATION - GENERAL DISTRIBUTION

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1 Page Number: 1 of 8 FINISHED PRODUCT SPECIFICATION - GENERAL DISTRIBUTION SECTION 1 PRODUCT DESCRIPTION A bright red tomato sauce. SECTION 2 PRODUCT LEGALITY SECTION 3 INGREDIENT DECLARATION Including % labelling of characterising ingredients This product complies with the standards as outlined in Volume Two of the Australia New Zealand Food Standards Code. Trade Measurement Act (Pre Packed Articles) Australian Products. Weights and Measurement Act New Zealand Products. TOMATO PUREE (63%), SUGAR SYRUP, SALT, FOOD ACID (260), FLAVOUR. SECTION 4 COUNTRY OF ORIGIN MADE IN AUSTRALIA FROM LOCAL AND IMPORTED INGREDIENTS. SECTION 5 SHELF LIFE SECTION 5.1 UPENED SECTION 5.2 OPENED 9 months 3 months SECTION 6 RECOMMENDED STORAGE SECTION 6.1 UPENED SECTION 6.2 OPENED Ensure material is well sealed and store in cool, dry, ambient conditions away from direct sunlight. Ensure material is well sealed. Refrigeration should be maintained to meet the specified temperature of <4 C at ALL times.

2 Page Number: 2 of 8 Test methods must quote AOAC methods or recognised independent Australian or International standards. SECTION 7 PHYSICAL TESTS TEST ACCEPTABLE RESULTS TEST METHOD 7.1 Viscosity (mm) Bostwick (Instant) HOT: (10 sec at filler) COLD: (10 sec at filler) COLD: (10 sec next day) TM SG (@ 20 C) 1.13 TM Appearance SECTION 8 ORGALEPTIC TESTS A semi viscous sauce which shows no signs of separation or aeration. TM.012 TEST ACCEPTABLE RESULTS TEST METHOD 8.1 Colour Bright red TM Flavour / Odour 8.3 Texture 8.4 Defects SECTION 9 CHEMICAL TESTS Typical tomato sauce free from objectionable or foreign flavours, odours or taints. A semi viscous sauce free from any obvious signs of separation or aeration. Product shall be free from the presence of foreign or extraneous matter (eg. Hair, glass). TM.013 Comparison to standard TEST ACCEPTABLE RESULTS TEST METHOD Visual 9.1 ph TM Acid (%) TM Salt (%) TM Soluble Solids ( Brix) TM Metals / Contaminants Pesticides / Residues SECTION 10 MICROBIOLOGICAL TESTS Product may not contain residues / pesticides or metal contaminants in amounts that may represent a hazard to health in accordance with the standards established by ANZFSC. TEST ACCEPTABLE RESULTS TEST METHOD 10.1 Standard plate count < 100 cfu/g AS Yeast & Mould Count < 10 cfu/g AS Coliforms (MPN) < 3 AS E. Coli (MPN) < 3 AS Lactobacillus spps < 10 cfu/g APHA 3rd Ed-1992

3 Page Number: 3 of 8 SECTION 11 CODING INFORMATION GENERAL CODING REQUIREMENTS All bottles shall be coded correctly with legible, clear coding which conforms with the specification outlined below. EAN/BARCODE NUMBER TUN NUMBER CODING UNIT SHIPPER TYPE OF CODING Inkjet Inkjet LOCATION OF CODING On top of bottle On side of carton SIZE OF CODING (mm) 4 mm 15 mm CODE DESCRIPTION & FORMAT Best Before DDMMYY Best Before DDMMYY SECTION 12 WEIGHT INFORMATION UNIT NET WEIGHT or VOLUME 4L SECTION 13 PACKAGING & PALLET CONFIGURATION GENERAL PACKAGING REQUIREMENTS TAMPER EVIDENCE All bottles shall be free from the following defects: Dirty loose, torn or damages labels, Leaks and spoilage Bottles, caps, labels and shippers must conform to the agreed material and print specifications and be fit for purpose. Sealed Combo Cap UNIT PACK TYPE High Density Polyethylene UNITS PER SHIPPER 3 SHIPPER TYPE Cardboard

4 Page Number: 4 of 8 SECTION 14 COMPOSITIONAL INFORMATION MANDATORY COMPONENTS Cereals containing gluten & products of these (*/) Crustacea & Crustacea Products Egg & Egg Products Fish & Fish Products Milk & Milk Products Peanuts & Peanut Products Tree Nuts & Tree Nut Products Excluding Coconut Sesame Seeds & Sesame Seed Products Soybean & Soybean Products Pasteurised UNSPECIFIED Pasteurised UNSPECIFIED Added Sulphur Dioxide or Sulphites Total sulphite level mg/kg Total Sulphur Dioxide or Sulphites Royal Jelly T AVAILABLE Total sulphite level mg/kg Bee Pollen & Bee Pollen Products Including from Honey Propolis Intense Sweeteners Specify type/s and levels Polyols, Isomalts, Polydextrose and level/s

5 Page Number: 5 of 8 SECTION 14 CONT. COMPOSITIONAL INFORMATION MANDATORY COMPONENTS Preservatives Added Flavour Enhancers (*/) and level/s Added Fats & Oils Animal Vegetable Sunflower Quinine Guarana and extracts of Guarana Added Caffeine Does not include naturally occurring Caffeine Alcohol T AVAILABLE Level (alcohol % v/v) Specific gravity (g/ml) 3-monochloropropane-1,2-diol (3-MCPD) Level (mg/kg) 1,3-dichloro-2-propanol (1,3DCP) Level (mg/kg) Bisphenol A diglycidyl ether (BADGE) & Derivatives Level (ppm) Ethylene Oxide (ETO) treated components Irradiated ingredients or components of ingredients T AVAILABLE

6 Page Number: 6 of 8 SECTION 14 CONT. COMPOSITIONAL INFORMATION EXPORTATION / IMPORTATION COMPONENTS Animal & Animal Derivatives (*/) of animals ingredients Country or countries of origin of beef AND the type of derivative/s Bird & Bird Derivatives of bird ingredients and origin of live birds (i.e country and city) State whether the area has been free from Newcastle disease for the last 12 months. Describe any heat processing in the manufacture of this product (temperature/time) Meat & Meat Derivatives of animals ingredients Country or countries of origin of beef AND the type of derivative/s CONSUMER INFORMATION COMPONENTS Added Flavours Added Colours Lactose Yeast & Yeast Products Mollusc & Mollusc Products Allium Genus and products made from these (*/) NATURAL NATURAL Garlic NATURE IDENTICAL ARTIFICIAL T DEFINED ARTIFICIAL

7 Page Number: 7 of 8 SECTION 14 CONT. COMPOSITIONAL INFORMATION CONSUMER INFORMATION COMPONENTS Added Sugar (*/) Added Salt Hydrolysed Vegetable Protein Acid Hydrolysed Enzyme Hydrolysed DIETARY SUITABILITY (*/) * ADDITIONAL REQUIREMENTS Vegan Lacto Vegetarian Ovo Lacto Vegetarian Halal Kosher SECTION 15 GENETIC MODIFICATION (GM) Halal Certified Kosher Certified GENETIC MODIFICATION STATEMENT VEL DNA / PROTEIN CONTENT GENETICALLY MODIFIED COMPONENTS ORIGIN OF GENETICALLY MODIFIED COMPONENTS ALTERED CHARACTERISTICS LABELLING REQUIREMENTS Not sourced from GM ingredients Not applicable Not applicable Not applicable Not applicable Labelling not required - not sourced from GM ingredients

8 Page Number: 8 of 8 SECTION 16 NUTRITION INFORMATION NUTRITION INFORMATION Servings per package 200 Serving size 20 ml Average Quantity per Serving Average Quantity per 100mL Energy 100 kj ( 24 Cal) 500 kj ( 120 Cal) Protein Less than 1 g 1.0 g Fat, total Less than 1 g Less than 1 g - saturated Less than 1 g Less than 1 g Carbohydrate, total 5.7 g 28.3 g - sugars 5.6 g 28.1 g Sodium 302 mg 1510 mg DATA SOURCE Analytical Theoretical Data Source: Internal Nutrition Information

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