Cooked Whelk Meat TECHNICAL SPECIFICATION SUPPLIER: KILDAVAVAV SEAFOODS LTD CONTACTS SALES: TECHNICAL: QUALITY: TEL: +44 (0) 1253 874444 FAX: +44 (0) 1253 874333 Mike@kildavanan.co.uk garygoadamseafoods.co.uk AMSQual@amseafoods.co.uk E.C. NUMBER: PF031
Introduction The following document details the processing, packing and quality parameters that AM Seafood s expects to meet. The specification describes the standard requirement for whelk meat. In certain specific circumstances, we may offer product that does not conform with this specification. Under these conditions any changes or differences in specification will be agreed prior to purchase and will not alter the specification for subsequent transactions. 1. Description Whelk meat. Ingredients: Weight: Sales unit: Primary Packaging: Secondary Packaging: Palletisation: Species: Size: Shelf life: Whelk meat, Water, Salt 10kg net 10kg in a lined card case Red tint polythene liner (780 x 720mm) Card case (white) (400 x 300 x 220mm) (Euro) 72 cases (8 per layer x 9 layers); (Standard) 80 cases (10 per layer x 8 layer) Buccinum undatum 80/120 count per Kilo. 24 months 2. Source North East Atlantic Zone FAO 27 3. Processing ( Written process description ) Boat catches are processed individually or as a batch from common fishing areas. The whelks are steam cooked for 3.2mins at a steam pressure of 3.2 bar giving a cooking temperature of around 130 C to 145 C and a meat temperature on cooker exit of over 85 C. After cooking the whelks are passed through a rotary crusher to break off the shell and then through a brine shell separator to remove the meat from the shell debris. Finally the meat passes through an eviscerator to remove any remaining gut, nail or shell. It s then passed over a grader to be sorted into 5 size grades. After grading the meat is quenched in a ice slurry shower to bring down the temperature to below 5 C and then it is placed in the chiller. From the chiller the whelks are taken by batch and size grade to be frozen down the Torry tunnel freezer. The whelks are I.Q.F down to a temperature of-18 C in around 30mins, the product is then held in cold storage. Each boat or batch has full traceability, which is carried through from receipt at the factory, through the cooking process to freezing and into the final packing case. The quality is monitored during processing for size, temperature, odour and texture. HACCP documentation is in place for all products. 4. Physical Standards
Odour/Flavour Product should be of a quality consistent to that of a freshly processed cooked whelk. Appearance Fresh cupped foot, Black pigment, Meat clean and creamy white / Yellow. Texture Firm texture to meat Foreign Matter No foreign matter should be present. Due to the natural habitat of the product signs of sand are inevitable and the tolerance of this is monitored to be < 2% 5. Chemical Standards Absent from any chemicals. Additives such as Sodium Polyphosphate not to be used in the process. Product should be free from any dyes, artificial or natural colouring. 6. Glaze Analysis No glaze 7. Storage Conditions Frozen Storage/Transportation: Target -25 o C, Minimum 18 o C. Microbiological Standards Target Cfu/G Acceptable Cfu/G Maximum Cfu/G (at end of shelf life) TVC/g <100,000 <500,000 1,000,000 Enterobacteriaceae <100 <1000 10,000 E.Coli/g <1 <10 100 Staph.aureus/g <10 <100 1000 Salmonella/25g Absent in 25g Vibrio Nil In 25g <100 1000 Listeria Nil in 25g 100 All product is tested in-line with recognised national methods and by an accredited laboratory ( Dechra Laboratories). Any product found to be outside of the required specification must be reported through to AM Seafoods as soon as results are available.
9. Free From List (is product free from) Is The Product Free From:- / No If No, List All Ingredients Where The Products Are Found Cereals containing Gluten (Includes Wheat, Rye, Barley, Oats, Spelt, Kamut or their Hybridised Strains) Crustaceans (Shellfish) Eggs Fish Peanuts Soyabeans Milk Nuts (Includes Almond, Hazelnut, Walnut, Cashew, Pecan Nut, Brazil Nut, Pistachio Nut, Macadamia Nut or Queensland Nut) Celery Mustard Sesame Seeds Sulphur Dioxide & Sulphites at >10mg/Kg Aspartame Additives Azo Colours & Coal Tar Dyes Benzoates BHA/BHT Egg Derivatives Fruit & Fruit Derivatives Gluten Glutamates Lupin Maize & Maize Derivatives Milk Derivatives Molluscs (Shellfish) No Whelk Nut Derivatives Nut Oils Peanut Derivatives Soya Derivatives Vegetables & Vegetable Derivatives Yeast & Yeast Derivatives Is The Product Suitable For:- / No If No, List Reasons Why Vegetarians No Animal product Vegans No Animal product Coeliacs
Lactose Intolerants Kosher Diet No Not Approved Halal Diet No Not Approved
We confirm that we have made any necessary enquiries and obtained relevant written assurances from suppliers to verify the accuracy of the details provided above. We confirm that the above data supplied is correct and can be used without reservation to advise customers. 10. Genetically Modified Organisms 1. (a) Does the product or any of its ingredients contain No any genetically modified material (whether active or not)? Identify those ingredients which contain such material 2. (a) Is the product or any of its ingredients not substantially No equivalent as a consequence of the use of genetic modification Identify any such ingredients 3. (a) Is the product or any of its ingredients produced from, No but not containing any genetically modified material Identify those ingredients which are produced from such material 4. (a) Have genetically modified organisms been used as No processing aids or additives used in connection with the production of the food or any of its ingredients Identify any such processing aids or additives 5. (a) Have genetically modified organisms been used to produce No processing aids or additives but where such genetically modified organisms are not present in the processing aid as used in connection with the production of the food or any of its ingredients Identify any such processing aid or additive This specification has been prepared with reference to the following legislation: The Food safety Act 1990 The Food Labelling Regulations 1996 The Materials and Articles in Contact with Food Regulations 1987 The Food (Lot Marking) Regulations 1996 Council Directive 93/43/EEC on the Hygiene of Foodstuffs Codex Alimentarius (1996). Hazard Analysis and Critical Control Point (HACCP) Systems and Guidelines for Application. The Food Hygiene Regulations 2006 Food Safety (Fishery Products and Live Shellfish) (Hygiene) Regulations 1998
Nutritional Information, g/100g (reference data) Typical Values Typical Values Energy (kj) 408kj Fat 0.6g Energy (kcal) 97kcal Of which saturates 0.1g Protein 21.6g Of which monounsaturates 0.1g Carbohydrate 1.3g Of which polyunsaturates 0.3g Total Sugars 0.1g Sodium 0.32g Dietary fibre 0.5g