SPECIFICATION INGREDIENT NAME Diamond brand Breaded Chicken Burgers fully cooked, individually quick frozen. Product code 1854-07 Issue Date Revision. Date of Effect Issued By 2017-10-29 1 2017-10-29 Stephen Leung Company Name: FBI Food Group POINT OF MANUFACTURE: If Different From Above Address: Buitenveldertselaan 106-III 1081 AB Amsterdam, The Netherlands. ADDRESS: Tel Tel: + 31 20 6648991 TEL : Technical Contact: Stephen Leung FAX : Commercial Contact: Alex Vantol +31 6 51373669 Out of Hours Contact: Stephen Leung PRODUCTION Frankie Wang EEC Code: 3700/03347 TECHNICAL COMMERCIAL BUYING Stephen Leung Alex Vantol Frans Byvoet 08 Page 1 of 11 Technical
INGREDIENT INFORMATION INGREDIENT TITLE DESCRIPTION OF INGREDIENT INGREDIENT SHELF LIFE From day of manufacture INGREDIENT SHELF LIFE Diamond brand Breaded Chicken Burgers fully cooked, individually quick frozen Product code 1854-07 Diamond brand Breaded Chicken Burgers fully cooked, individually quick frozen. Product code 1854-07 18 months From opening of pack MINIMUM SHELF LIFE Into Depot INGREDIENT DECLARATION List appearing on label MINIMUM MEAT MINIMUM FISH CONTENT MINIMUM VISIBLE LEAN e.g. bacon DATE CODING INFORMATION As displayed on the label INSTRUCTIONS FOR USE Chicken breast meat (51%), Potato Fibre, WHEAT flour, Modified Starch, Corn Flour, Corn Starch, Water, Refined Soya Bean Oil, Refined Palm Oil, Sunflower Seed Oil, Salt, Sugar, Dry Yeast, Raising Agent (E450i) & (E450), Stabilizers (E451) & E450iii), Spices (black pepper powder, CELERY seed powder). 47% Best before: 05.05.2012 = Best before date May 5 2012 Lot Number 20101106B15 = production date and lot # 2010=YEAR 11=MONTH 06=DAY B= CHICKEN FARM OF THE RAW MATERIAL 15=PRODUCTION LOT # STORAGE CONDITIONS / TEMPERATURE PARAMETERS Keep frozen at - 18 C Delivery & Storage 08 Page 2 of 11 Technical
RECIPE INFORMATION Ingredient Supplier Weight % Country Of Origin Chicken breast meat 51.39 China Marinade 9.23 China Coating 33.69 China (predust, batter, breader) Refined Soya Bean Oil 5.69 Total 100% DIETARY / NUTRITIONAL INFORMATION SOURCE OF NUTRITIONAL DATA i.e. Nutricalc / Analytical analytical TYPICAL VALUES PER 100g/100 ml ENERGY kj kcal PROTEIN 823 KJ 196 Kcal 12.1g/100g CARBOHYDRATE of which sugars FAT of which saturates FIBRE 13.7g/100g t detected 10.4g/100g 1.75g/100g Specify method Salt 1.23g/100g 08 Page 3 of 11 Technical
SPECIAL CLAIMS / DIETRAY INFORMATION: FINISHED PACK INFORMATION WEIGHT/VOLUME OF EACH UNIT NUMBER OF UNITS PER OUTER NUMBER OF UNITS PER PALLET LAYERS PER PALLET 1 kg per bag 5 kg per outside PE bag 500 kg per jumbo carton one jumbo per pallet PRIMARY CONTACT PACKAGING Critical dimensions, weight, and material of each component used Item Material Weight Dimensions Bag PE 16 g 36 x 24 cm SECONDARYPACKAGING Critical dimensions, weight, and material of each component used Item Material Weight Dimensions Lid and bottom Corrugated Paper 1090x978x250mm Body Corrugated Paper 1074x968x1053mm Pallet Wood 1074x968x120mm MINIMUM ORDER REQUIREMENTS 20 metric tons ORDERING LEAD TIMES 6-7 weeks 08 Page 4 of 11 Technical
CRITICAL CONTROL POINTS & PROCESS INFORMATION DETAILED DESCRIPTION OF PRODUCTION AND PACKING PROCESSES - TO INCLUDE TIMES AND TEMPERATURES OF HEATING AND COOLING, ph, METAL DETECTION etc WHERE APPLICABLE. Flow Process diagram to be attached Chicken meat Raw material receiving Shipping and product distribution chicken meat, skin, and wheat protein grinding Container loading Ingredients receiving and inspection CCP Marinade ingredients, meat, skin, wheat protein blending with liquid nitrogen forming Positive release Cold storage - 18 C predust Jumbo (500 kg) Batter and breaded Meat detector CCP Par frying in oil at 180 C for 40 seconds Bagging (1 kg and then 5 kg) Hot air roasting (internal temp. > 75% CCP Individually quick frozen Packaging receiving and inspection COOKED SECTION RAW SECTION 08 Page 5 of 11 Technical
PROCESS / QUALITY CONTROL INFORMATION Test Method Frequency Parameters/ Procedure Check chicken raw material for presence of drug residues such as Nitrofurane and Chloramphenicol Lab test Every lot t detected 08 Page 6 of 11 Technical
Check mixing ratio of marinade and other ingredients Check if product is fully cooked Check product temperature after freezing Check appearance of the finished products Electronic scale, cross checked by factory s QC. Thermometer and visual inspection Every batch Every batch As per formulation on the production instruction sheet Product internal temperature 80 C, pinkish color inside the meat. Thermometer Every batch Product internal temperature - 18 C. Visual Every batch married pieces, breading void 1 cm, irregular shape. Check bag weight Electronic scale Every batch Minimum bag weight 1016 gm Check foreign object Metal detector Every bag Metal detector: Fe 1.2 mm; Sus 2.0 mm ADDITIONAL INFORMATION: MICROBIOLOGICAL STANDARDS Organism Frequency Target Rejection Level Total Viable Count /g Once every lot 10⁴ 10⁴ Coliform /g Once every lot 10² 10² E-coli /g Once every lot <10 cfu/g > 10 cfu/g Staph aureus /g Once every lot <10 cfu/g > 10 cfu/g Salmonella ssp /25 g Once every lot t detected Detected Listeria mocytogenes /25 g Once every lot t detected Detected ORGANOLEPTIC & PHYSICAL PROPERTIES COLOUR STANDARDS Golden brown color FLAVOUR Natural chicken taste, foreign flavor TEXTURE Crispy outside tender chicken meat inside 08 Page 7 of 11 Technical
APPEARANCE Breaded chicken burger, round to oval shape ODOUR Typical for wholesome chicken meat, off odour. PH n/a VISCOSITY n/a SIZE Portion / unit weights Portion / unit dimensions target 100 g 97 110g 80% - APPENDIX 1 - FREE FROM / SUITABILITY INFORMATION It is vitally important that the information supplied is correct and that unauthorised changes are made to ingredients or recipes without prior agreement or tification. The Product & Ingredients Used to Manufacture The Product Delete As Comments Are: Applicable Free from Milk or Milk Derivatives Free from Lactose Free from Egg and Egg Derivatives Free from Animal Products Chicken Free form Gelatine Free from Rennet Free from Beef & Beef Bi-products Country of origin required. Free from Offal Free from Bovine Collagen & Protein Extracts Free from Beef Fat & Suet Free from Beef Stock and Extracts Free from MRM (Mechanically Recovered Meat) Free from Pork & Pork Products- Country of origin required. Free from Fish, Crustaceans, Molluscs and their Derivatives Free from BHA / BHT Free form Azo Colours and Coal Tar Dyes Free from Wheat & Wheat Derivatives Wheat flour Free from Barley Free from Oats spelt Free from Rye Free from Kamut 08 Page 8 of 11 Technical
Free from Hybrid Strains Free from Gluten Wheat Free from Glutamates e.g. MSG Free from Benzoates Free from Sulphites Free from Nuts, Nut Oils & Nut Derivatives Free from Sesame Seeds and Derivatives Free from Soya and Soya Derivatives Free from Maize corn flour Free from Maize Derivatives Free from Hydrogenated Vegetable Protein or Derivatives 3-MCPD (3-Mochloropropane-1, 2-diol) <10ppb Confirmed by Analysis Free from Fruit & Fruit Derivatives Free from Vegetable & Vegetable Derivatives frying oil Free from Yeast & Yeast Derivatives Yeast in breading Free from Garlic Free from Honey Free from Shellac Free from Aspartame Free from Celery / Celeriac Free from Mustard Free from Latex Free from Artificial Colours Free from Artificial Flavours Free from Added Salt In marinade Free from Added Sugar Free from Additives Free from Irradiated Foodstuffs Free from Genetically Modified Organisms Suitable for Vegetarians Suitable for Ova Lacto Vegetarians Suitable for Vegans Suitable for Coeliacs Suitable for Lactose Intolerance Suitable for Nut Allergy Suffers APPENDIX 2 - GENETICALLY MODIFIED ORGANISM INFORMATION Please remember to consider any ingredients and processing aids. Care must also be taken to determine the source of any ingredients that may be derived from Soya and or maize; the list of examples is t exhaustive. We require kwledge of the supplier, the exact country of origin and factory site of all composite ingredients. In the case of raw materials where there may be issues regarding GM, please detail the method of manufacture. 08 Page 9 of 11 Technical
Does the product or any of its ingredients contain any genetically modified material whether viable or t? Is the material or any of the processing aids produced from genetically modified material, whether viable or t? Has the material or any of the processing aids been significantly changed as a result of genetic modification? Have genetically modified organisms been used as processing aids or additives or to produce processing aids or additives used in connection with the production of the food or any of its ingredients? Does the product or any of its ingredients contain Soya or maize? If the product or any of its ingredients does contain Soya or maize is it from a GMO free source? yes Please provide a statement to this affect. Does the product or any of the product ingredients contain, or is it produced using any potential derivatives of Soya or maize e.g. Soya bean oil, lecithin, glucose, maltodextrin, ascorbic acid, citric acid etc? If the product or any of its ingredients is produced using any of the above is it from a GMO free source? yes Please provide a statement to this affect. Can you trace back to the source to confirm Genetically Modified Maize? Can you trace back to the source to confirm n-genetically Modified Maize? Can you trace back to the source to confirm n-genetically Modified Soya? Can you trace back to the source to confirm Genetically Modified Soya? If the answer to any of the questions is YES, then please provide full details and attach relevant information. DECLARATION / WARRANTY Under the agreement changes may be made to this ingredient specification without prior tification. The foodstuff, packaging and label, hereinafter called The Product conforms with all relevant EC legal requirements 08 Page 10 of 11 Technical
All products supplied will be subject to our purchasing requirements and The Guide to Standards of Operation for Ingredient & Packaging Suppliers and Technical Conditions of Supply requirements. SPECIFICATION AND WARRANTY AGREED FOR SUPPLIER Name Stephen Leung Position Product Development Manager Date 2017-10-29 Signature 08 Page 11 of 11 Technical