Finished Product Specification Issue 1.0 Page Number 1 of 9 SECTION 1 PRODUCT DESCRIPTION Table Salt is dry, refined sodium chloride suitable for human consumption, with added anti-caking agent. Produced by solar evaporation, harvested and refined in accordance with Good Manufacturing Practice, under a quality system that complies with ISO 9002 and is HACCP Certified. SECTION 2 PRODUCT APPLICATION USAGE & BENEFITS To be used as a seasoning for food. SECTION 3 PRODUCT LEGALITY 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. SECTION 4 INGREDIENT DECLARATION Salt, Anti-caking Agent (554) SECTION 5 COUNTRY OF ORIGIN Product of Australia SECTION 6 SHELF LIFE * SECTION 6.1 UNOPENED SECTION 6.2 OPENED 24 months 24 months SECTION 7.1 SECTION 7 UNOPENED RECOMMENDED STORAGE SECTION 7.2 OPENED SECTION 8 RECOMMENDED TRANSPORTATION REQUIREMENTS Store in cool, dry place Store in cool, dry place away from direct sunlight Product shall be transported in clean, dry vehicles, adequately protected at all times from exposure to moisture, infestation and contamination. NOTE: * The Date of Manufacture and Expiry Date are to be recorded on the Certificate of Analysis
Finished Product Specification Issue 1.0 Page Number 2 of 9 SECTION 9 PHYSICAL TESTS TEST ACCEPTABLE RESULTS TEST METHOD 9.1 Colour / Appearance** Fine granulated, dry refined salt crystals, white in colour. Typical of Standard 9.2 Texture Fine granulated crystals approximately 0.45mm average particle size. Typical of Standard 9.3 Particle Size % Retained on a 850μm sieve Max 1 AS 3638 Test Sieving Procedure 9.4 Particle Size % Passing through a 106μm sieve Max 5 AS 3638 Test Sieving Procedure SECTION 10 ORGANOLEPTIC TESTS TEST ACCEPTABLE RESULTS TEST METHOD 10.1 Flavour/Odour** Typical salt taste, no odour Typical of Standard SECTION 11 CHEMICAL TESTS TEST ACCEPTABLE RESULTS TEST METHOD 11.1 Purity (%NaCl) 99.5 min AOAC (1990) Item 925.57 Constituents of Salt 11.2 Moisture (%) 0.2 max AS 2093.1977 Appendix B 11.3 Calcium (mg/kg Ca) 800 max 11.4 Magnesium (mg/kg Mg) 500 max ASTM International Standard E534 Ca & Mg : Used: Japan Tobacco & Salt: Methods For Salt Analysis Item 5.1 Calcium & Magnesium (Atomic Absorption Spectrophotometer ASTM International Standard E534 Ca & Mg : Used: Japan Tobacco & Salt: Methods For Salt Analysis Item 5.1 Calcium & Magnesium (Atomic Absorption Spectrophotometer 11.5 Iron (mg/kg Fe) 10 max AS 2093 1977 Appendix N 11.6 Water Insolubles (%) 0.03 max AS 2093-1977 Appendix C 11.7 Anticaking Agent (%) 2 max 11.8 Metals/Contaminants Pesticides/Residues Supplier Method: SOP-SP-L-F09 Turbidimetric Determination Product may not contain residues / pesticides and metal / contaminants in amounts that may present a hazard to health in accordance with standards established by the ANZFSC. SECTION 12 MICROBIOLOGICAL TESTS TEST ACCEPTABLE RESULTS TEST METHOD 12.1 t Applicable NOTE: ** To be included on Certificate of Analysis
Finished Product Specification Issue 1.0 Page Number 3 of 9 SECTION 13 CODING INFORMATION GENERAL CODING REQUIREMENTS Each packet must be coded to indicate the Best Before Date so that the date of manufacture can be easily determined. All packets shall be clearly, legibly and accurately coded in accordance with the specification below. EAN NUMBER 9310412105035 TUN NUMBER 29310412105039 CODING UNIT SHIPPER TYPE OF CODING Black Inkjet Black Inkjet LOCATION OF CODING Base of box Side of carton SIZE OF CODING (mm) 3mm 30mm CODE DESCRIPTION & FORMAT BEST BEFORE DD MMM YYYY PKD DD/MM/YY SECTION 14 WEIGHT INFORMATION UNIT NET WEIGHT or VOLUME 500g SECTION 15 DIMENSIONS DIMENSIONS UNIT SHIPPER PALLET WIDTH (mm) 85 295 DEPTH (mm) 47 256 HEIGHT (mm) 142 96 1200 VOLUME (m 3 ) 0.007 NET WEIGHT (kg) 6 GROSS WEIGHT (kg) 6.28 1155
Finished Product Specification Issue 1.0 Page Number 4 of 9 SECTION 16 PACKAGING & PALLET CONFIGURATION GENERAL PACKAGING REQUIREMENTS TAMPER EVIDENCE UNIT PACK TYPE Packed and sealed into individual bags for retail sale, then outer containers for distribution. Supplied shrink or stretch wrapped on clean Chep pallets or similar. Sealed inner bag Seamed cardboard packet UNITS PER SHIPPER 12 UNIT CONFIGURATION/SHIPPER (HxWxD) 2 x 2 x 3 SHIPPER TYPE Cardboard Carton SHIPPERS PER PALLET 176 PALLET CONFIGURATION 16 PER LAYER 11 LAYERS SECTION 17 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 Pasteurised π YES π NO π UNSPECIFIED Pasteurised π YES π NO π UNSPECIFIED
Finished Product Specification Issue 1.0 Page Number 5 of 9 SECTION 17 CONT. COMPOSITIONAL INFORMATION MANDATORY COMPONENTS Tree Nuts & Tree Nut Products Sesame Seeds & Sesame Seed Products Soybean & Soybean Products Added Sulphur Dioxide or Sulphites Total sulphite level mg/kg Royal Jelly Bee Pollen Propolis Intense Sweeteners Polyols, Isomalts, Polydextrose and level/s Preservatives Added Flavour Enhancers and level/s Added Fats & Oils Animal Vegetable Quinine Guarana Added Caffeine Alcohol Level (alcohol % v/v)
Finished Product Specification Issue 1.0 SECTION 17 CONT. COMPOSITIONAL INFORMATION MANDATORY COMPONENTS Page Number 6 of 9 Hydrolysed Vegetable Protein Acid Hydrolysed Enzyme Hydrolysed 3-monochloropropane-1,2-diol (3-MCPD) Level (mg/kg) 1,3-dichloro-2-propanol (1,3DCP) Level (mg/kg) Bisphenol A Diglycidyl (BADGE) Level (ppm) Ethylene Oxide (ETO) treated component Irradiated ingredients or components of ingredients EXPORTATION / IMPORTATION COMPONENTS Animal & Animal Derivatives of animals Country or countries of origin of beef AND the type of derivative/s Chicken & Chicken Derivatives Type of chicken ingredient and origin of live chickens State whether the area has been free from Newcastle disease for the last 12 months. Meat & Meat Derivatives of animals Country or countries of origin of beef AND the type of derivative/s
Finished Product Specification Issue 1.0 Page Number 7 of 9 SECTION 17 CONT. COMPOSITIONAL INFORMATION CONSUMER INFORMATION COMPONENTS Lactose Yeast & Yeast Products Mollusc & Mollusc Products Allium Genus and products made from these Added Flavours Added Colours Added Sugar Added Salt DIETARY SUITABILITY * ADDITIONAL REQUIREMENTS Vegan Lacto Vegetarian Ovo Lacto Vegetarian Halal Kosher Intended Consumers General Population
Finished Product Specification Issue 1.0 Page Number 8 of 9 NOTE: ** To be included on Certificate of Analysis SECTION 18 GENETIC MODIFICATION (GM) GENETIC MODIFICATION STATEMENT** t sourced from GM ingredients NOVEL DNA / PROTEIN CONTENT t applicable GENETICALLY MODIFIED COMPONENTS t applicable ORIGIN OF GENETICALLY MODIFIED COMPONENTS t applicable ALTERED CHARACTERISTICS t applicable LABELLING REQUIREMENTS Labelling not required not sourced from GM ingredients
Finished Product Specification Issue 1.0 Page Number 9 of 9 SECTION 19 NUTRITION INFORMATION NUTRITION INFORMATION Servings per package Serving size g Average Quantity per Serving Average Quantity per 100g Energy 0 KJ ( 0 Cal) 0 kj ( 0 Cal) Protein 0 G 0 g Fat, total 0 G 0 g - saturated 0 G 0 g Carbohydrate, total 0 G 0 g - sugars 0 G 0 g Sodium Mg 38,950 mg Other Nutrients or Biologically Active Substance to be declared g, mg, μg (or other units as appropriate) g, mg, μg (or other units as appropriate) Potassium 15 mg Calcium 40 mg Magnesium 15 mg Iron 0.2 mg DATA SOURCE 4 Analytical π Theoretical Data Source: