ORIGINAL
PRODUCT SPECIFICATION PRODUCT DETAILS FIORE
SAFFRON POWDER
PRODUCT BRAND
PRODUCT NAME AROMATICA
SUPPLIER
SITE ADDRESS
CONTRACT PACKER
VIA GARIBALDI 63, 20061 CARUGATE – ITALY
SITE ADDRESS SAFFRON POWDER
PRODUCT DESCRIPTION IRAN COUNTRY OF ORIGIN COUNTRY OF ORIGIN STATEMENT INGREDIENTS INTERNATIONALLY PROCURED (%)
SAFRON
PACKAGING: RETAIL MULTILAYER ENVELOPE PACKAGING TYPE ENVELOPE 0.125 g DIMENSIONS PACK SIZE / WEIGHT/ VOLUME
5.5x7.5 cm 1.23 g
TARE WEIGHT EAN PACKAGING: OUTER CARTON
80363033 Transparent plastic box – carton box
PACKAGING TYPE Box x 100 envelopes – mastercarton x 100 boxes
PACK SIZE / WEIGHT/ COUNT
DIMENSIONS
Transparent box x 100 envelopes: cm 13,5 x 8,5 x 6 (h) Mastercarton x 100 boxes: cm 57 x 44 x 31 (h) 15.25 kg
TARE WEIGHT OF CARTON TUN: PRODUCT FORMULATION A full breakdown of compound ingredients is to be quantified this is to include all allergens, additives etc that are present
PRODUCT FOMULATION INGREDIENT
QUANTITY
Saffron
100%
PRODUCT FOMULATION INGREDIENT
QUANTITY
COLOURS & FLAVOURS Please detail whether the added colours and flavours are Natural, Nature identical or Artificial. Please list each additive in the appropriate section
NATURAL Na
NATURE IDENTICAL Na
ARTIFICIAL Na
Na
Na
Na
COLOURS FLAVOURS PRODUCT LABELLING DETAILS INGREDIENT DECLARATION ON RETAIL PACK
Saffron 100% saffron
CHARACTERISING INGREDIENTS (%) GENITICALLY MODIFIED PRODUCTS
Labelling not required in accordance with FSANZ Food Standards Code Standard 1.5.2
MANDATORY AND ADVISORY WARNING STATEMENTS DATE CODING / TRACEABILITY eg. BATCH CODING, DATE, LOT NO.
na Expiry date on single pouches; expiry date and lot number on boxes and cartons
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ORIGINAL Add saffron at half cooking SERVING INSTRUCTIONS NUTRITION / HEALTH & MARKETING CLAIMS
FOOD (present as an ingredient, additive or processing aid) Cereals containing gluten (Wheat, Rye, Barley, Oats, Spelt)
MANDATORY DECLARATION OF CERTAIN SUBSTANCES Present in the Product Specify name and type of Specify & derivative in the (Y/N) derivatives finished product
Specify % total protein in allergen derivative
n n
Crustacea n Egg Fish
n n
Milk Peanuts
n
Soybeans
n n
Sulphites Tree Nuts & Products
n
Sesame seeds
n
ALLERGEN CROSS CONTACT: Refer to VITAL procedure and decision tree http://www,allergenbureau.net/allergen-guide/ Present on the same line Present in the same factory Specify name and type of Estimate total protein from (Y/N) (Y/N) derivative/s allergenic derivative in mg/kg (ppm) (Using Vital Procedure) Cereals containing gluten n Spelt; wheat croutons (Wheat, Rye, Barley, Oats, n Spelt) y shrimps Crustacea n n Egg n Fish broth Fish n y Milk powder – butter powder – Milk n y cream powder n Peanuts n n Soybeans n FOOD
Sulphites
n n
n
Tree Nuts & Products
y n
Sesame seeds
n NUTRITIONAL INFORMATION
Nutritional Information based on theoretical calculation or external test report SERVINGS PER PACKAGE: SERVING SIZE
DATABASE: http://ndb.nal.usda.gov/ndb/foods/show/257 1/2 QUANTITY PER SERVING ( G/ ML)
ENERGY
kcal
PROTEIN
g
QUANTITY PER 100G / ML 310 11.43 5.85
TOTAL g 1.586 SATURATED g FAT
TRANS g 2.067 POLYUNSATURATED g 0.429 MONOUNSATURATED g 65.37
CARBOHYDRATE
g SUGARS g 3.9
DIETARY FIBRE
2
ORIGINAL 148 SODIUM
mg
Insert any other nutrient to be declared where applicable
All Nutritional Claims must be substantiated by Nutritional data (eg. Low Cholesterol Product)
ANALYTICAL CRITERIA (Products must be fully defined from a safety, quality and regulatory perspective) TEST METHOD REFERENCE: SENSORY CRITERIA (eg dimensions, weight, organoleptic etc)
Colour Odour Taste
red to dark red typical typical
CHEMICAL (eg pH, Moisture)
organoleptic organoleptic organoleptic
CRITERIA
TEST METHOD REFERENCE:
<10%
ISO 3632-2:2010 Art. 7
CRITERIA
TEST METHOD REFERENCE:
Moisture
MICROBIOLOGICAL (Quality & Food Safety parameters)
TVC Yeasts and moulds Total coliforms E. coli
Max 106 cfu/g Max 104 cfu/g Max 104 cfu/g < 10 cfu/g
Salmonella
Absent in 25 g
STORAGE & HANDLING REQUIREMENTS
ISO 4833:2003 ISO 21527-2:2008 ISO 4832:2006; BIO12/05-01/99 E. coli ß-Dglucuronidasi pos. 44°C; AFNOR BIO 12/16-09/05 VIDAS
Keep in dry and cool place
DISTRIBUTION REQUIREMENTS DIRECTIONS FOR USE 4 years SHELF LIFE METHOD OF PRESERVATION
Room temperature and dry place, protecting from direct sunlight
0039 2 9254830 DOCUMENT COMPLETED BY:
Antonio Cutolo Quality Assurance Chief
POSITION:
CONTACT PHONE OFFICE:
[email protected] CONTACT EMAIL:
03/05/2013 ISSUE DATE:
03/05/2013 REVISE D DATE:
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