DRAFT NEW FRY FREE Turkey Meatballs 3x1kg DRAFT

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Gerard Mills
5 years ago
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Serving Suggestion New Fry Free Recipe Quality British Turkey Fully traceable from farm to fork Free from artificial colours, flavours and preservatives Gluten Free Easy to prepare & super versatile

1 Serving Suggestion New Fry Free Recipe Quality British Turkey Fully traceable from farm to fork Free from artificial colours, flavours and preservatives Gluten Free Easy to prepare & super versatile Loved by kids BMREF: UNBREADED Source: Site Licence: Legislation: Designation: Ingredient Declaration: Produced from Quality British Turkey Farm Assured (Red Tractor). UK 5049 EC The manufacture and supply of this product will comply with all UK and EC Food Law. All meat has been passed fit for human consumption by a competent authority. Seasoned turkey meatballs with added water, onion, starch and pea fibre. Turkey (75%), Water (16%), Onion (4%), Tapioca Starch (3%), Pea Fibre (1%), Sea Salt, Stabiliser (Diphosphates), Black Pepper, Chilli, Bay, Ginger, Cumin, Cayenne Pepper, Rosemary, Thyme, Salt, Garlic, Oregano. Page 1 of 5

2 Allergens: None declared. Shelf Life: The Best Before End date will be 12 months from the end of the month of packing. Metal Detection: FERROUS 2.50mm NON FERROUS 3.50mm STAINLESS 4.77mm Declared Quantity: 3 x 1Kg e. Average weight system Cooking Instructions: For best results cook from frozen. Catering Oven: Place the meatballs onto a lightly greased baking tray and cook in an oven pre-heated to 200 C/400 F/Gas Mark 6 for approximately minutes. Turn during cooking. N.B. For fan assisted ovens reduce the temperature to 180 C and cook for approximately 15 minutes. This is a raw product and must be cooked throughout to a minimum temperature of 75 C for 30 seconds or equivalent (or apply relevant national requirements). To maintain the gluten free status of this product care must be taken to ensure that no gluten cross contamination takes place during preparation and cooking. Nutritional Information Portion Size GDA to be calculated Information to be used on pack Traffic Lights calculated on Nutritional Sample Method of Cook Details 54g Per Child Per Portion Consumed As Sold Oven Baked Nutrient Attribute As Sold/100g As Cons/100g Energy kj Energy kcal Protein Carbohydrate Carbohydrate of which Sugars Fat Fat of which Saturates Fat of which mono unsaturates Fat of which poly unsaturates Page 2 of 5

Dietary Fibre 2.0 0.7 Sodium 0.2 0.3 Salt Equivalent 0.6 0.

3 Dietary Fibre Sodium Salt Equivalent Nutrient Colour Sugar Green Fat Amber Saturates Green Salt Amber Extended Nutritional Information (Cooked) Non milk extrinsic sugars (Nme Sugar) 0.5g per 100g Iron 0.79mg per 100g Zinc 2.33mg per 100g Calcium 15.1mg per 100g Vitamin A <60.0µg per 100g Vitamin C <0.50mg per 100g Folate 81µg per 100g Storage Instructions KEEP FROZEN AT OR BELOW -18 C ONCE THAWED DO NOT RE-FREEZE Packing SANDIACRE PACK: Target weight 1000g. The specified film will be printed as follows: The Best Before End Date (12 months from the end of the month of production e.g SEP2009) and then followed underneath by the BM Date Code. This will be printed to the right hand side of pack using black print foil. The Best Before End Date followed by the BM Date Code will be stamped below the preprinted words "Best Before End" using black ink. Packaging Configuration & Palletisation 3 x 1kg per case Cases per layer: 20 Layers per pallet: 9 Case per pallet: 180 External case dimensions 301 x 196 x 162mm (D x W x H) Page 3 of 5

Barcodes Traded Unit 05010236021521 Case Label Microbiological Standard BM Fresh / Frozen Added Value Meat Products Test Method Units Frequency Target Upper Limit TVC (not checked if Plate Count agar

4 Barcodes Traded Unit Case Label Microbiological Standard BM Fresh / Frozen Added Value Meat Products Test Method Units Frequency Target Upper Limit TVC (not checked if Plate Count agar 30 48h colonies/g 1 sample per day <1.0 x x 10 6 product contains cheese) * Salmonella sp Pre-enrichment 37 18±2h Selective enrichment h Serological confirmation E. coli Chromogenic agar 37 S. aureus (coagulase positive staphylococci) 24h Baird Parker RPF agar 37 24h Presence/absence 25g 1 sample per day Absent in 25g colonies/g 1 sample per day < x 10 3 colonies/g 1 sample per week <5.0 x 10 2 >5. 0 x 10 3 * or using a Bactometer. Monitoring changes in conductance, capacitance or total impedance. Giving a detection time which can be calibrated to give an equivalent colony count. Page 4 of 5

Bernard Matthews Ltd is BRC (Global Standard issue 5) accredited and operates a full HACCP food safety approach through each stage of production.

Bernard Matthews farms approximately seven million turkeys each year. The turkeys are hatched in Norfolk and reared on Bernard Matthews 56 farms across Norfolk, Suffolk and Lincolnshire.

5 Bernard Matthews Ltd is BRC (Global Standard issue 5) accredited and operates a full HACCP food safety approach through each stage of production. BERNARD MATTHEWS FARMS Bernard Matthews is a totally integrated food chain business, allowing for full traceability of all its products from farm to fork. Bernard Matthews farms approximately seven million turkeys each year. The turkeys are hatched in Norfolk and reared on Bernard Matthews 56 farms across Norfolk, Suffolk and Lincolnshire. The turkeys are fed on a cereal-based diet, which contains locally sourced wheat from East Anglia, and which is prepared at the company s own mill near Kings Lynn, ensuring the highest level of quality and control. Big Green Tick delivers a range of turkey products that tick all the right boxes for schools. Natural cuts, a selection of kids favourites and a wide choice of ingredients ensure turkey a place on school menus throughout the year. The Big Green Tick range is being developed in conjunction with LEA s and schools to help caterers create menus which meet the food and nutrient based standards whilst appealing to kids. As a member of the Soil Association's Catering Mark Suppliers Scheme, Bernard Matthews Ltd are familiar with the Catering Mark Standards and can provide you with products that meet the requirements of the standards. Our Supplier Membership status means we re aware of the relevant information you need for inspection, and have received guidance on how to support you through the audit. As a Supplier Member we have read the Catering Mark Standards, we understand what it means to be a part of the UK s fastest growing best-practice scheme, and can support your supply chain needs. We ve made sure that we can provide products which meet the Catering Mark Standards: so that we can supply you with fresh, seasonal and healthy food which is better for people, the planet and animal welfare. The Food for Life Catering Mark brings together the issues that people care about: human health, planet-friendly food and animal welfare. Serving Catering Mark meals helps caterers and their clients to reduce environmental impact and meet their CSR targets. Page 5 of 5

TY Topic 1 Food labelling and healthy eating. Food labelling requirements

TY Topic 1 Food labelling and healthy eating. Food labelling requirements Food labelling requirements 01 What type of information is provided on food labelling? Can information on food labelling help you make informed and healthy food choices? 1 Making healthy food choices the