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Marks and Spencer Controlled “A-List” & Specific Raw Material Requirements & Guidance for Cheese Document Owner Isabel Reid & Amy Chandler [email protected] Email [email protected] [email protected] Removal of site,change of agent, updated What’s changed? contact details. Who is this for? Cheese March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 1 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only CONTENTS 1.0 Overview Scope Responsibility 2.0 Outcome & Requirements 3.0 Approved Cheese Producers 4.0 Approved Cheese Processors 5.0 Guidance 6.0 Appendix Who to contact if this document does not answer your query: Isabel Reid Email: [email protected] Mobile +447920410871 Amy Chandler Email: [email protected] Mobile: +447854144117 March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 2 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only 1.0 OVERVIEW Cheese used as an ingredient can be sourced in a wide range of types and formats. The food safety risks of cheese vary considerably depending on the parameters of the cheese e.g. pH, water activity and salt in moisture. As a rule, soft cheeses more readily support pathogen growth than harder cheeses. In addition to food safety risks, some cheeses pose an integrity/fraud risk due to their high value and protected status. A large number of continental cheeses and a growing number of British cheeses hold Protected Geographic status under EU law through PDO (Protected Designated Origin), AOC (Appellation d'origine Contrôlée) or PGI (Protective Geographic Indication).These systems protect the provenance of the cheese and to varying degrees, the way the product is made. Processed (e.g. grated, diced, crumbed) cheese poses further integrity risks due to the lack of identifiable features. For example, once the embossed rind has been removed from a Parmigiano wheel, this becomes a greater risk for substitution with similar, cheaper cheese. Cheese processors often handle a large number of visually similar cheeses, making integrity controls essential. For sourcing queries on cheeses not outlined in this document, please contact the A list cheese managers. In Scope • Ingredient cheese that is microbiologically sensitive or is under PDO/AOC/PGI status must be purchased via the approved producer list (Section 4). • All cheese purchased which is processed prior to arrival at the direct supplying site must be purchased via the approved processor list (Section 5) • See decision tree in 7.0 Appendix Out of Scope: • Hard pasteurised cheeses which are neither microbiologically sensitive nor under protected geographic status. These cheeses must still be processed at an approved processor, if not processed at the direct supplying site. • Cheeses used for the production of cheese powder do not need to be sourced from the A list. Responsibility: M&S Technologists will: • Ensure that suppliers are aware of and implement the A list requirements. March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 3 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only • Have visibility of their suppliers’ A list sourcing strategy and raise issues and concerns accordingly with the A list manager M&S Direct suppliers will: • Purchase from the approved A list supplier and agents • Manage the relationship with their A list supply base in accordance with the below outcomes and requirements and escalate issues to their lead technologist or A list manager where appropriate Approved A list suppliers will: • Ensure they achieve the outcomes and requirements of this document. • Engage regularly with the A list manager on performance indicators and as minimum they conduct an annual review of compliance, supplier performance and supply strategy. • Approved suppliers must undergo a Food Safety, Integrity and independent Ethical Audit at a frequency and scope determined by risk with the A list manager to demonstrate compliance with M&S requirements • Inform the A-List manager of any significant changes to their food safety management system, production, processes or raw material supply and receive written agreement before any change or addition is made. All agreements must be held by both the site and A ‘list manager. M&S “A List” Manager will: • Manage supplier performance through effective governance of the Approved A List supply base • Conduct regularly mass balance and traceability exercises and hold the chain of custody for A list raw materials. • Regularly review the A list strategy and ensure it is fit for purpose, commercial and technically suitable, considering feedback from the direct supply base and primary users. 2.0 OUTCOME & REQUIREMENTS Outcome: Cheese used as an ingredient that is microbiologically sensitive or is subject to a PDO/AOC/PGI is sourced from approved suppliers to ensure product safety and integrity standards are met. In addition to the requirements outlined in the Food Safety, Integrity and Cheese & Dairy standards, the following specific requirements are applicable to A list producers, processors and users of cheese. Requirements: - The cheeses outlined in Section 3, approved Cheese Producers, are microbiologically sensitive or subject to a PDO/PGI/AOC and must only be sourced from the Approved suppliers and the agents outlined. - Intermediaries or other agents are not permitted without agreement from the A List Manager. March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 4 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only Food Safety - There is a microbiological testing program with appropriate tests/frequency based on risk, taking into account cheese type, the newness of the recipe and the history of results. See the ‘Industry specific standard for cheese and dairy products’ for guidance ‘ Food Integrity/Quality - Detailed chain of custody mapping is in place for PDO/PGI/AOC cheese with each step in the process assessed for the risk of fraud or adulteration. - Where cheese is processed, such as grated or sliced, there are appropriate segregation controls and traceability to ensure any Brand Integrity Claims are protected. - The direct supplier may need to seek authorisation by the relevant Consortium to name or show an image of the cheese on pack. - Any cheese blocks showing adventitious mould are rejected and the requirement for absence of such mould should be stated in specifications. March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 5 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only 3.0 APPROVED CHEESE PRODUCERS APPROVED CHEESE PRODUCERS Cheese type Dairy information Contact Details Approved PDO, Available Type of Is it Total life from Suitable for Product supplier of AOC, size/ format milk pasteurized? date of pack and vegetarians? Comments cheese PGD, release Legal name DOP? (e.g. BOP) Blacksticks Blue Name: Sarah Jones Butlers n/a 150g portion Cow Yes 150g – 30 days Yes Soft coloured Wilsons Fields Farmhouse in tray 2.5Kg Foil wrapped – 35 blue veined Farm Tel: 01772 781500 Cheeses whole wheel days cheese. A foil wrapped Crumb – 28 days delicate creamy Dairy EU Number: Email: Crumb – Spreadable – 45 blue flavour with GB PN001 5kg bag days underlying sarah.jones@ Spreadable tanginess. Address: butlerscheeses.co.uk Wilson Fields Farm, Inglewhite, Preston PR3 2LH Brie Name: Andy Collins Savencia n/a 350g whole Cow Yes 46 days No 1/3 core unripe at Vire brie around 25 days Tel: 2.6 – 3.1 kg Dairy EU number: +44 (0) 1373 866 184 Ripening brie – FR – 14 762 001 – +44 (0) 7747 218 392 solid centre when CE young then ripens Email: from rind to Address: andy.collins@savencia- centre. 18 Rue A. Savey, fd.co.uk BP 80085, 14503 VIRE cedex, France March 2021 Latest Version Date Doc Ref V21 Version Number 6 Page 6 of 35 Controlled Copy – No unauthorised copying or alteration permitted (Uncontrolled Copy – If Printed) © M&S confidential for the use of Marks & Spencer and Marks & Spencer suppliers only Brie Name: Andy Collins Savencia n/a 50% and Cow Yes 45 days Yes Ripening Brie 1/3 Ducey 60% FDM core unripe at 28 Tel: 50% days Dairy EU number: +44 (0) 1373 866 184 Ripening FR 50 168 001 CE +44 (0) 7747 218 392 Brie 60% Mild Address: Email: and Creamy 50 220 DUCEY, andy.collins@savencia- (Stabilized) France fd.co.uk Brie / Name: Kevin Walshe Arla n/a 1Kg or 2.6 Cow Yes 28 - 58 days Vegetarian Mild and creamy Camembert Arla Trevarrian Kg or pre and non- with smooth creamery Tel: +447813363880 packs vegetarian texture. Yellow buttery colour. Dairy EU number: Email: 5x 200g GB CQ418 [email protected] fixed weight Full bodied tangy cases or 6x flavour. Smooth Address: 180g texture. Trevarrian Creamery Newquay TR84AH Brie / Name: Clément Jégo Lactalis N/A Somerset Cow Yes Somerset brie Yes Soft mould Camembert Lubborn creamery brie 230g wedges – 21 ripened cheese Tel: Somerset days from cutting developing
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