Product Specification

Transcription

1 Baumackerstrasse 24, CH-8050 Zürich Tel. +41 (0) , Fax +41 (0) PRODUCT DESIGNATION Product Specification Stutzer Product Name Peeled peanuts RAI TIP 20x1k Stutzer Article Number Manufacturer s Product Name Manufacturer s Article Number Country of Production THAILAND 2. MANUFACTURER / SUPPLIER Manufacturer s Name Manufacturer s Code Address Thailand Telephone Fax -Address Internet Homepae Responsible for Quality Manaement Supplier s Name Stutzer & Co. AG Supplier s Code Address Baumackerstrasse Zürich Switzerland Telephone Fax Address info@stutzer.ch 3. MANUFACTURER S CERTIFICATIONS yes no IFS BRC FSSC ISO 9001:2008 ISO ISO SQF2000 BSCI-Code of Conduct (e.. SA 8000) Sedex GLOBALGAP Others: Remark: Please send all current and available certificates. Revisal B

2 4. GENERAL PRODUCT INFORMATION Short product description Appearance / Colour Smell Taste Consistency / Texture Preparation procedure White Normal Normal seed Certified accordin to: yes no Certificate Code Oranic / Bioloical Halal Kosher MSC ASC FOS Fairtrade RSPO Other Which? Remark: Please send all current and available certificates. 5. INGREDIENTS (includin additives) Complete the inredients list in quantitative descendinorder of weiht (Total = 100%). The quantities of the inredients have to be specified as they are at the time of production. Inredients/Additives( incl. technical function) Country of Oriin E-No. % Peanuts China Remarks: Please specify the botanical source of fats, oils, elatin maltodextrin, lucose syrup, starches and modified starches. For fish, please specify the fishin area accordin to FAO ( E. FAO Area 57 For fish, mushrooms and seaweed, please if possible specify the Latin name. Revisal B

3 6. NUTRITION INFORMATION Based on: Net weiht Drained net weiht Averae Values per: 100 edible portion 100ml edible portion Enery value 2583 kj 617 kcal Fat 48.2 Saturated fatty acids 6 Monounsaturated fatty acids Polyunsaturated fatty acids Trans fatty acids Cholesterol m Carbohydrates 19.4 Suar 4.2 Starch Polyols Dietary fibers Protein (N x 6.25) 26.3 Salt(Na x 2.5) Sodium 127 m Suitable for veetarians yes no veans yes no 7. PRODUCTION AND PROCESS INFORMATION The production has to be based on a defined HACCP concept accordin to Codex Alimentarius. Process description Is there a physical process (sterilization, pasteurization, etc.)? yes no If yes, please specify: - Type of process: - Time: - Temperature: - If concentrated or dried, concentration factor: - Other conditions: Are there processin aids (enzymes, clarifyin aents, etc.)? If yes, please specify which: Is the product fumiated? If yes, please specify which fumiant: Is the product packed with modified atmosphere? If yes, please specify the name of the as: Meat / Fish of farmed animals For wild catch fish please specify fishin method: Greenhouse Hydroponic Plants / Mushrooms from: Wild crop Field rown Revisal B

4 8. PREVENTION OF FOREIGN BODIES Is the product inspected and cleaned from forein objects? yes no If yes, which method is used? Metal detection Fe: If yes, please specify sensitivity in mm: SS: NonFe: Sievin mm: X-ray Optical detection Hand selection Winnowin Others 9. PACKAGING Product net weiht 1K Product drained weiht Not applicable Primary packain material Vacuum Plastic PP Ba Secondary packain material Brown Paper Carton Tertiary packain material - Product units per packain 20 The used packain material is inoffensive in direct contact with the rocery, the food inredient or the raw material and is a valuable protection aainst contamination (microbioloy, taste and odour) and is conform accordin to EU REGULATION (EC) No 1935/2004, 10/2011 and their amendin acts and accordin to the Ordinance of the FDHA on Materials and Articles (RS : Certificates of compliancehave to be available on request. 10. STORAGE Storae temperature: Shelf life in the oriinal packain in days Shelf life once opened in days freezer -18 C cold < 5 C Ambient, not air-conditioned 15months 3months 11. BACTERIOLOGY Characteristics Unit Method Limit value Aerobic, mesophilic erms cfu/ - - Enterobacteriaceae cfu/ - - Escherichia coli cfu/ - - Yeasts cfu/ - - Moulds cfu/ - - Staphylococcus aureus cfu/ - - Chlostridium botulinum cfu/ - - Listeria monocytoenes in Salmonella spp. in CHEMICAL AND PHYSICAL DATA Characteristics Method Standard value min. max. Unit Moisture <20% Water activity (aw-value) ph Particle size Brix Revisal B

5 13. ALLERGENS yes: contained in the raw material as an inredient (quantity, see point 8) CC: not avoidable cross-contamination is possible after HACCP-concept no: free from (<tolerance limits indicated below) Allerens Gluten contained in cereals, i.e. wheat, rye, barley, oats, spelt or their hybridized strains and products of these in a concentration of >20m/100 Milk and milk products (lactose included) in a concentration of >1/k Es and e products in a concentration of >1/k Fish and fish products in a concentration of >1/k Crustaceans and products of these in a concentration of >1/k Soybeans and products of these in a concentration of >1/k Peanuts and products of these in a concentration of >1/k if yes, in which inredient: Peanuts Tree nuts like walnuts, hazelnuts, almonds, pecan, macadamia, cashew, pistachios. pine nuts or nut products in a concentration of >1/k Sesame seeds and products of these in a concentration of >1/k Celery and products of these (included celery salt) in a concentration of >1/k Mustard and products of these in a concentration of >1/k Sulfite (E 220-E 224, E 226-E 228) in a concentration of >10 m/k if yes, quantity: Lupine and products thereof in a concentration of >1/k _ Mollusc and products thereof in a concentration of >1/k If yes, in which inredient: yes CC possible no 14. RESIDUES, IRRADIATION, NANOTECHNOLOGY Pesticides / Antibiotics / Heavy metals and other contaminants have to be accordin to the Swiss Food Leislation see: and accordin to EU Leislation EC 396/2005, EC 1881/2006 and its amendin Acts. Irradiation Is the product or any of its inredients treated with irradiation? Nanotechnoloy Do you use nanotechnoloy (synthetically produced nanoparticles of <100nm) in your products or on their packain and do these have properties that differ sinificantly from those of comparable larer particles? Revisal B

6 15.GMO INFORMATION The product has been manufactured without enetically modified oranisms, inredients, additives, microoranisms or processin aids and can therefore be declared accordin to: - Swiss Food Leislation: - EU Directives: 2003/1829/EG, 2003/1830, 1332/2008 as GMO free. yes no Documents available as proof of the GMO free status: IP-Certificate for Raw materials PCR-Analysis for Raw materials PCR-Analysis for end product 16. PRODUCT DECLARATION / IDENTIFICATION Article Code Supplier s product desination Supplier s name Manufacturer s name Packin- / Manufacturin date (open / coded) Best until date or expiration date Lot-/Batch-No. Risk indication 17. CONFIRMATION BY THE SUPPLIER / MANUFACTURER (additional to the eneral terms and conditions) 1. All Informationis confidential and for internal use only. 2. The rocery, food inredients and raw materials are accordin to the current Swiss and European leislations at the time of delivery. 3. The requirements of the EC-Leislation set in the ordinance (EC) No. 178/2002 concernin the Traceability and Food Safety will be secured durin the whole production process (source: 4. The supplier/manufacturer informs Stutzer & Co. AG unsolicited and prior to manufacturin, or latest prior to delivery, about any deviation or modification with reard to the relevant raw material specifications, as well as any modifications in his manufacturin process which have an influence or effect on the quality of the raw material. 5. The quality of the oods delivered is up to the standards as specified in the reulations of the consinee as well as the internal reulations of the manufacturer/supplier. Goods which fail to conform to this raw material specification are rejected and are put at the suppliers /manufacturers disposal, at the suppliers /manufacturers expense. 6. Stutzer & Co. AG is empowered to make sample inspections. These do not exempt any supplier/manufacturer from liability. Available documents: Data-Sheet Safety Data Sheet Veterinary Certificate Certificate of Analysis Place and Date Sinature Supplier Revisal B