KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD PRODUCT DETAILS PRODUCT NAME TEMPURA ONION RINGS PRODUCT BRAND KB’S SAMPLE REFERENCE NO. N/A MANUFACTURER / PACKER KBTH10 SITE ADDRESS Linfers Pty Ltd 20 Kings park Road, West Perth WA 6005 Australia SUPPLIER ITEM CODE 13960 CUSTOMER ITEM CODE N/A BARCODE INNER Inner Carton - 9315822004060 BARCODE MASTER CARTON Outer Carton -19315822004067 PRODUCT DESCRIPTION Tempura Onion Rings. Sliced onion [1.2-1.4cm] coated in tempura batter COUNTRY OF ORIGIN Thailand COUNTRY OF ORIGIN STATEMENT Made in Thailand MARKETING STATEMENT Nil INGREDIENTS INTERNATIONALLY NIL PROCURED (%) SUPPLIER INFORMATION √ BRC § SQF § AQIS √ Other – (BAP, IFS, RSPO Palm oil) √ HACCP § MSC §Coles § WQA √ Approved Supplier Questionnaire Completed √ Ethical Sourcing Questionnaire Completed √ Ethical Sourcing Audit Completed PACKAGING : OUTER CARTON PACKAGING TYPE Cardboard carton PACK SIZE / WEIGHT / PRODUCT LABELS 10x1kg=10kg/CTN VOLUME DIMENSIONS 358 x 543 x 236 mm TARE WEIGHT 916 g PACKAGING : INNER PACK PACKAGING TYPE Printed bag PACK SIZE / WEIGHT / 1kg bag PRODUCT LABELS COUNT DIMENSIONS 270x360mm x 130 mc PACKAGING INFORMATION Ø Fe = 1.2 mm METAL DETECTORS Ø Non Fe = 1.5 mm Label Format N/A Ø Sus = 2.0 mm PACKAGING PICTURES Outer Carton Inner packaging Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD PRODUCT FORMULATION Please note a full breakdown of compound ingredients is to be qualified this is to include all allergens, additives, etc that are present eg. Beef Booster (Wheat Flour, Soy Lecithin (322), Emulsifiers (471. Colours (160a, 150c) Salt, Flavour Enhancers (631) ……, ……, ……..) PRODUCT FORMULATION QUANTITY COUNTRY OF ORIGIN INGREDIENT Onion 55.0% Thailand Tempura Batter mix: Wheat Flour USA/ Australia Corn Starch Thailand Rice Flour Thailand Corn Flour Thailand Salt Thailand Baking Powder[ (450i), (170i),(500ii)] Thailand, Thailand, Australia Tapioca Starch Thailand Flavour Enhancer Thailand [Sodium ribonucleotides (635)] Water Thailand Pre-dust: Wheat Flour USA/ Australia Corn Starch Thailand Rice Flour Thailand Corn Flour Thailand Salt Thailand Baking Powder[ (450i), (170i),(500ii)] Thailand, Thailand, Australia Tapioca Starch Thailand Flavour Enhancer Thailand [Sodium ribonucleotides (635)] Does this product contain Palm or Palm Y – SGS-RSPO/SC-MY 13/01148 based derivatives? If so, please list, including % CHARACTERISING INGREDIENTS Please list characterising ingredients i.e. An ingredient mentioned in the name of the food is the characterising ingredient and proportion (%) should be declared. *Please declare any moisture loss that may be expected during the process so that the accurate percentage of characterising ingredient can be declared for finished product and packaging. CHARACTERISING INGREDIENTS QUANTITY (g) PERCENTAGE (%) Onion 55% Tempura Batter 45% Total ingoing ingredients before frying Frying oil taken up Total ingoing ingredients Water lost from batter Net total ingoing ingredients Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD RAW MATERIAL Raw Onion PRODUCT PROCESSING PROCEDURE(S) Onion is washed-peeled-cut-rinsed-predusted-battered-pre-fried-frozen-packaged-metal detected-packed COOKING PROCESS Please list any cooking time and temperature(s) to ensure that this product complies with the Food Standards Code Pre-fried Palm COOKING TIME(S) Oil 175-180 oC PRODUCT CORE COOKING (seconds/minutes) for 1-1 1/2 TEMPERATURE ( 0C) >75 oC minutes FINISHED PRODUCT Tempura Onion Rings. Battered in tempura batter and pre-fried 1 kg retail bag 55% Onion PRODUCT PICTURES Raw Materials After Coating PRODUCT LABELLING DETAILS Onion (55%), Batter (45%) [Water, Wheat Flour, Corn Starch, Corn Flour, Rice Flour, Salt, Baking Powder [Mineral Salts (450i, INGREDIENT DECLARATION ON PACK 500ii), Anticaking Agent (170i),Tapioca Starch]], Flavour Enhancer (635). CHARACTERISING INGREDIENTS Onion (55.0%) What are the key characterising ingredients (%)? Tempura Batter GENETICALLY MODIFIED PRODUCTS (GMO) No Is this product required to identify any issues related to Gene Technology in accordance FSANZ Food Standards Code Standard 1.5.2? No Does the product contain any irradiated ingredients? Allergen Advice: Contains Wheat MANDATORY AND ADVISORY WARNING STATEMENTS Is this product required to list any statements in accordance with FSANZ Food Standards Code Standard 1.2.3? DATE CODING / TRACEABILITY eg. (BATCH CODING, Production Date: dd/mm/yyyy DATE, Lot No.) Best Before: dd/mm/yyyy Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD Factory Number: KBTH10 NUTRITION/HEALTH & MARKETING CLAIMS Are there any proposed statements relevant to the nature of Nil the product listed? OTHER WARNING STATEMENTS Once thawed, do not refreeze. MANDATORY DECLARATION OF CERTAIN SUBSTANCE Present in the Specify % total FOOD Specify % product Specify name and type protein in derivative in the (present as an ingredient, additive or of derivative/s allergen (Y/N) finished product processing aid) derivative Cereals containing gluten ( i.e. wheat, rye, Y Wheat Flour 18.33% % barley, oats, spelt) Crustacea N % % Egg N % % Fish N % % Milk N % % Peanuts N % % Soybeans N % % Sulphites N % % Tree Nuts and products N % % Sesame seeds N % % COLOURS and FLAVOURS Please detail whether the added colours and flavours are Natural, Nature Identical or Artificial. Please list each additive in the appropriate section. NATURAL NATURE IDENTICAL ARTIFICIAL COLOURS N/A N/A N/A FLAVOURS N/A Sodium ribonucleotides (635) N/A ALLERGEN CROSS CONTACT : Refer to VITAL procedure and decision tree http://www.allergenbureau.net/allergen-guide/ Present on Present in Estimate total protein from allergenic FOOD the same the same Specify name and type of derivative in mg/kg line factory derivative/s (ppm) (Using Vital (Y/N) (Y/N) Procedure) Cereals containing gluten ( i.e. wheat, rye, Y Y Wheat barley, oats, spelt) Crustacea Y Y Vannamei Prawn, Squid Egg N Y White Egg Powder Fish N Y Tilapia Milk N Y Milk Powder Peanuts N N Soybeans N Y Soy Sauce Soy bean Oil Sulphites N N Tree Nuts and products N Y Coconut Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD Sesame seeds N Y Sesame seeds NUTRITION INFORMATION : Please confirm if the NIP information provided below is Analytical based on theoretical calculation or external test report? Servings per pack: 10 QUANTITY PER SERVE, 100g QUANTITY PER 100g Serving size: 100g ENERGY kJ 860 860 PROTEIN g 2.7 2.7 TOTAL g 11.7 11.7 SATURATED g 5.3 5.3 TRANS g - - FAT POLYUNSATUR - - ATED g MONOUNSATU - - RATED g CARBOHYD g 22.4 22.4 RATE SUGARS g 2.8 2.8 DIETARY - - FIBRE SODIUM mg 260 260 Insert any other nutrient to be declared where All Nutritional Claims must be substantiated by nutritional data (eg. Low Cholesterol Product) applicable PRODUCT HANDLING REQUIREMENTS TEMPERATURE Store frozen and or below minus 18 oC. REQUIREMENTS BEST BEFORE DATE Production Date: dd/mm/yyyy Best Before: dd/mm/yyyy Factory Number: KBTH10 SECONDARY SHELF LIFE 18 months from production date. Once thawed, do not refreeze. INSTORE MINIMUM SHELF N/A LIFE STORAGE & HANDLING Store frozen at or below minus 18 o C. REQUIREMENTS DIRECTIONS FOR USE Cooking Instruction: eg. To appear on label, Cook from frozen. dilution etc. Deep Fry: 1. Preheat vegetable oil (or similar) to 175 o C-180 O C. 2. Gently deep fry for 2-3 minutes or until golden brown. Oven: 1. Preheat oven. 2. Remove product from pack and place onto a baking paper and place onto a baking paper lined tray. 3. Cook for recommended time (see table on pack for options) or until golden brown, remembering to turn over each piece midway through the cooking process. Cooking temperatures and times are provided as a guide. Ovens may vary between brands. Oven Type Temperature Time (in minutes) Conventional / Gas 200 o C 15-20 Fan Forced 200 o C 10-15 Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 KAILIS BROS SPECIFICATION HEAD OFFICE: FOOD QUALITY CRITERIA Physical Shape Circular, ring shape Appearance A battered Onion ring Dimensions 1.2-1.4 cm wide. Weight Various Flavour Sweet onion with delicate tempura batter Colour Light yellow Aroma Fresh Texture Crunchy, crisp batter with moist onion inner when cooked Defects Nil Foreign Objects ANALYTICAL CRITERIA (Products must be fully defined from a safety, quality and regulatory perspective) CHEMICAL CRITERIA TEST METHOD REFERENCE: ( eg. pH, Moisture) MICROBIOLOGICAL TEST METHOD REFERENCE: (Quality and Food Safety CRITERIA Parameters) TPC Less than 100,000 FDA BAM(2001) Salmonella ND/25 g ISO 6579:2002(E) Staphylococcus aureus Less than 100 FDA BAM(2001) Vibrio Cholera ND/25 g FDA BAM(2004) E.Coli Less than 10 FDA BAM(2002) Vibrio Parahaemolyticus Less than 100 FDA BAM(2004) Listeria monocytogenes ND/25 g ISO 11290- 1:1996/AMD.1:2001(E) PHYSICAL CRITERIA TEST METHOD REFERENCE: ( e.g.. Foreign objects) No Foreign Objects Nil foreign objects Site SOP DOCUMENT COMPLETED Tonya Katsiolis CONTACT PHONE OFFICE : 0395915728 BY: POSITION: Technical Coordinator CONTACT EMAIL: [email protected] CONTACT PHONE (M) 0428457521 ISSUE DATE : 21/05/2015 Author: T. Katsiolis Product Code: 13960 Issue Date: 21/05/2015 Issue #: 02 .