7/8/2016 Issue

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DRAFTPACKAGEDFOODSSPECIFICATION

General

Created 22Feb2008
LastUpdated 8Jul2016
Name CREAMYTOMATO,20002718(DiningIn)
Product CREAMYTOMATO
PackSize 400g
Supplier DiningIn
Description Analltimefavouritesweet,tangyandcreamytomatosoup.
SKUNumber 20002718
ItemNumber 435915
ProductLogos ProducedinSouthAfrica
CountriesofOrigin
Halaal
Kosher
OrganicCertificate
Vegetarian VegetarianWithMilk
NutrientContent
GoodBusiness
Nonirradiatedherbsandspices
Journey
Product
NoAddedPreservatives
Characteristics
Storage RefrigerateAfterOpening
Approved No
Ingredient Tomatopaste(7%),Cream(6%)
Statement Water,Tomatopaste,Cream(Cow'smilk),Sugar,Unsaltedbutter(Cream[Cow'smilk]),Modifiedstarch,Salt,Wheat
flour(Gluten),Citricacid,Onionpowder,Blackpepper,Herb.
Allergens CowsMilk,Gluten,Wheat
DietaryData AnimalProducts,Onion
TypicalNutritional Currentlyselectedformat:2010NutriTable(Nomicronutrients)
Information
TypicalNutritionalInformation

Averagevalues Per100g100g Perxgserving200g

Energy 351kJ 702kJ
Protein 2.6g 5.2g
Glycaemiccarbohydrates 11g 22g
ofwhichtotalsugar 9.4g 18.8g
TotalFat 3.2g 6.3g
ofwhichsaturatedfat 2.2g 4.4g
ofwhichtransfat 0.1g 0.2g
ofwhichmonounsaturatedfat 0.9g 1.7g
ofwhichpolyunsaturatedfat 0.1g 0.2g
Cholesterol 9mg 18mg
DietaryFibre# 0.6g 1.2g
Totalsodium 472mg 944mg
Source:AccreditedLab#AOAC991.43Valuesareforproductas:readytoeat
Nutritional
information 20141212016
comment
Convenience
Easytoopen
Strategy

FinishedProductStandards

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Appearance Smoothandcreamyredcolouredtomatosoupwithvisualspecsofherbs

Organoleptic Richandcreamy,smoothredtomatosoupwithahintofbasil.
AcceptReject Productwillberejectedforthefollowing:
Criteria
Nonconformancetoproductcharacteristics.
Overtemperaturedelivery.
WrongSB/BB/UB.
Microbiologicalstandardsnonconformingtospecification.
Over/undermass.
Defective/untidypackaging.
NonconformancetoWoolworthsPolicies&Guidelines.10762
ContentDisposition:formdataname="RecipeForm$TextBoxMultiLineFortRecipe.sAlterationCriteria_i0"

AllalterationstobegiventoWoolworthsinwriting.
Norawmaterial,orsupplierthereofmaybechangedwithoutthewrittenconsentoftherelevantWWtechnologist.
AlterationCriteria AllalterationstobegiventoWoolworthsinwriting.
Norawmaterial,orsupplierthereofmaybechangedwithoutthewrittenconsentoftherelevantWWtechnologist.
General Thisspecificationcriteriaisvaliduntiltheendofproductlife.
Thisspecificationisnottobealteredwithoutwrittenconfirmation.
Thesupplierhastherightandisexpected,tocutordersifqualitycannotbeattainedforreasonssuchas:
inferiorrawmaterial
staffabsenteeism
equipmentbreakdown
materialshortages
IntheeventofthefinishedproductnotconformingtoWOOLWORTHSspecification,atechnologistmustimmediatelybe
informedbytelephone.
"ProductonlytobesoldinWoolworthsstores"(ExclusiveSale)
TheproductmustatalltimesconformtoallrelevantSAFoodRegulations

Coding/ShelfLife
ProductCoding SELLBYDD/MM/YYYYWTO
BBDD/MM/YYYYhh:mm
SellByDate Dateofproduction+21mths
BestBeforeDate Dateofproduction+24mths
AnalyticalStandards pH:3.84.2
Brix:913
Viscosity15s45ml:6.010.0
Warnings Shakebeforeopening.
Naturalseparationmayoccurduetothenatureoftheingredients.

ProductRecipe

Compound Ingredient Composition

Ingredients
Butter,Unsalted Parmalat:PureCreamwithoutanyadditives
StywaxAWHModifiedWaxyMaizeStarch CellChem:Maize
StywaxAWHModifiedWaxyMaizeStarch TongaatHulettStarch:Maize
Ingredients Ingredient Quantity % Supplier Country
CreamyTomatosoup 0.000kg/g

Ingredient Quantity % Supplier Country

Water 1236.780 68.710 BoreholeWater, SouthAfrica
kg Municipal
Tomato,Paste,29Brix 270.000kg 15.000 Bositeng,Cofco SouthAfrica
Tunhe,RFG China
Deemester,Y116
Cream,Fresh 117.000kg 6.500 Bandini,Creamco SouthAfrica
Sugar,Brown,Light 81.000kg 4.500 Huletts(*),Illovo SouthAfrica
Sugar(*),Quality
Sugars,Selati(*),
TongaatHuletts
Butter,Unsalted 45.000kg 2.500 Parmalat SouthAfrica
StywaxAWHModifiedWaxyMaizeStarch 21.600kg 1.200 CellChem, SouthAfrica
TongaatHulett
Starch
Salt 17.460kg 0.970 DwaggasSalt, SouthAfrica
SunSalt
Flour,Cake 7.200kg 0.400 GoldenCloud(*), SouthAfrica

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TigerBrands
Foods,Tiger
Milling(*)
Acid,Citric(E330) 1.800kg 0.100 CrestChemicals China
(*),Protea Austria
Chemicals(*),
SavannahFine
Chemicals(*)
Onion,Powder 0.900kg 0.050 EximSpices(*) India
Pepper,Black,Ground 0.900kg 0.050 EximSpices(*) SouthAfrica
VietNam
Basil,Rubbed 0.360kg 0.020 EximSpices Egypt
Totals: 1800.000 100.000

ProcessFlow

Process ProductionControls ProcessFlow QualityControls

Flow
ReceivingandStorage
Check: ReceiveRawmaterials(Frozen, Everylot/batchmustbeinspected
CorrectWeight,productandsupplier Refrigerated,AmbientandPackaging) uponarrivalanddocumented
Packaging Checktemperature,andother
Incomingtemperatureofchilledand applicableparameters
frozenproducts Visualinspectionofcorrectpackaging
Datecoding andthedeliveryvehicle
Traceabilitydetails(Identificationof
batch)
Parameters(Ifapplicable)
Ensurethatcorrectstorageconditions StoreRawmaterials Checkthatallrawmaterialsarestored
andtemperaturesaremet (Freezer,Refrigerator,Drystore,Allergen atthecorrecttemperatureandstorage
Ensureproperstockrotationtakes storeandGeneralstore) conditions
place EnsureFIFOispracticed

Ensure:
Rawmaterialsarecorrectlyweighed
Thecorrectutensilsareused
(AccordingtoAllergencontrol)
Drypowdersmustbesieved
Checkforforeignbodies
Correcttraceabilitydetailsare
recorded
Ensurecorrectingredientsareadded
Mixuntilahomogenousmixtureis
achieved
Transferslurrytocooker
Ensurethattemperaturesandtimes
areadheredtoasperthebatchcard
Ensurethatthecorrectingredientsare
added
Ensurethatthecorrectweightswere
weighedoutandadded
Filltothecorrectweightandhead
spaceasspecifiedonthebatchcard
Putthecorrectcodeonthebottomof
thecan
Ensurecorrectprocessingparameters
areused(Ingoingtemperature,processing
time,processingtemperature)
Cansmustbecooledtobelow48C
afterretorting
Preparation
Weighingoutrawmaterials Check:
Randomweightchecks
Traceabilitydetailsarecorrect
Scaleshavebeencalibratedandisin
goodworkingorder
Preparestarchslurry Ensuretherearenolumpspresent
Production
1.Addrecipewatertocookerpot Checkthatcorrecttemperaturesand
2.Addsugar,salt,blackpepper,tomato timesarereachedasspecifiedonthe
paste,butter,basil,citricacidandonion batchcard
powder Testtheparameters(pH,Brixand
3.Mixwellandheatto85C viscosity)andrecord
4.Addslurryandcream.Mixwell. Tastethesampletoverifythequality
5.Heatto90C
6.Bulkuptorecipetotalwithwaterif
necessary.
10.Heatto90Candsetconthermat
90Ccirculateforabout5minsbefore
takingasampletoQCfortesting
11.TestQCparameters
Filling&Processing
1.Fillcansto400420gpercan.Head Checkweightsbeforeandafter
spaceshouldbebetween68mmbefore seamingandensurethecorrectweights
seaming.Recordweightsandheadspace. andheadspaceareachieved
CCPProductportionwillfillviathemetal Ensurethatthemetaldetectorsisin
detector workingorder
3.CCPSeamcans Verifythemetaldetectorswithtest
4.Codecansonthebottomofthecan pieces
5.CCPPasteuriseproductinthe Pipelinemetaldetector:
RetorttoPU=5 Fe=1.5mm
40mins@105C SS=3mm

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6.CCPCoolcansafterretorting NonFe=2.0mm
Checktheseamintegrity
Checkthecoding
Checkthatthecorrectprocessing
parametersarereached
Checktheretortcoolingwaters
chlorinelevel

Checkthatthecorrectstacking
configurationused
Ensurethatthecorrectlabelisused
Correctcorrugatecoding,packing/
stackingconfiguration,shrinkwrapping
andbarcodestickers
Finishedproductstoredcorrectly
CODESOFPRACTICE
1.Foodstuffs,Cosmeticsand
DisinfectantsAct
2.TradeMetrologyAct
3.HACCP&GMP
4.WWMicrobiologicalTestmethods
5.WWCodeofPractice
Ensurethatpositivereleasedproduct
isloadedonafirstinfirstoutbasis
Verifyproductcode
Checkcleanlinessoftruck
Distribution
Palletising Correctstackingconfigurationusedto
preventheatbuildup
Monitorconditionofpallet,strapping
andshrinkwrap
Label Checkifthecorrectlabelisused
Packingandpalletising Ensurecorrectshrinkwrappingand
placingofbarcodestickers
Monitorconditionofpallet,strapping
andshrinkwrap
Warehousing Properstorageoffinishedproduct
Productrelease SAMPLINGDETAILS
1.Samplesusedfororganoleptic
evaluation,incubationandshelflifetobe
monitored
2.3Samplesofeverybatchissentfor
microtesting(toanaccreditedlab)24h
afterproduction.Thesamplesaretested
forTVCandAnaerobicsulphitereducing
organisms
3.Retentionsamplesarekepttillthe
endofshelflife
4.Samplesincubated@55Cfor7days
and@37Cfor14daystocheckforpH
fluctuationandblowingcans
5.Productreleasedafterpackrecord,
microtesting.
Distribution Checkreleasedocument
Checktruckcleanliness

FinalSpecifications

DeclaredNetMass 400g
AverageMass >400g
MaximumMass 420g
MinimumMass 400g
GrossMass >400g(product)+53g(packaging)
Heating/Cooking Microwave2mins30secs
Instructions Recommendedmicrowaveheating.
Decantsoupintoamicrowaveablebowl.
Placebowlinthecentreofthemicrowave,atleast1cmfromthesidesanddoor.
Heaton100%powerfor2minutes30secondsoruntilheatedthrough.Stironceheated.

Hob5minutes
Decantsoupintoasaucepan.
Heatoveramediumheatforapproximately5minutes,stirringoccasionallyuntilheatedthrough.
Removefromheatandservehot.
ServingSuggestion ServehotasastarterwithfreshlychoppedbasilandWoolworthsCheeseandGarliccroutons.
StorageInstructions STOREINACOOL,DRYCUPBOARD.ONCEOPENED,DECANTUNUSEDCONTENTSINTOALIDDED,NONMETALLIC
CONTAINER.REFRIGERATEANDUSEWITHIN1DAY.

Packaging
Packaging Packagingtype Primary
Countryoforigin SouthAfrica
Packagingsupplier Divfood
Packagingsupplierproductcode 012621699
Packagingweight 40.25g
Packagingformat Can
Steel
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Materialofconstruction

Processadditives
Stabilizers
Additives
Modifiers
Actives
Construction Coated
Adhesivetype None
Attributes Recyclable
Polymersymbol None
Postconsumer
100%
recycledcontent
Printprocess Noprint
Typeofink None
Numberofcolours None
Typeofprint
Finishes
Comments

Packagingtype Primary
Countryoforigin SouthAfrica
Packagingsupplier Divfood
Packagingsupplierproductcode 012520036
Packagingweight 10.9g
Packagingformat Lid
Materialofconstruction Steel
Processadditives
Stabilizers
Additives
Modifiers
Actives
Construction Coated
Adhesivetype None
Attributes Recyclable
Polymersymbol None
Postconsumer
100%
recycledcontent
Printprocess Noprint
Typeofink None
Numberofcolours None
Typeofprint
Finishes
Comments

Packagingtype Secondary
Countryoforigin SouthAfrica
Packagingsupplier Boxlee
Packagingsupplierproductcode 400grmx12
Packagingweight 49.4g
Packagingformat Corrugatedcarton
Materialofconstruction BoardCorrugated
Processadditives
Stabilizers
Additives
Modifiers
Actives
Construction Laminate
Adhesivetype Aqueous
Attributes Recyclable
Polymersymbol None
Postconsumer
80%
recycledcontent
Printprocess Noprint
Typeofink None

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Numberofcolours None
Typeofprint None
Finishes None
Comments

Files
Files File Size
(20141212016Tomatosoup.pdf) 120Kb
Totalfilesize 120Kb

TECHNOLOGIST: ............................................................ DATE:............................................................

AGREEDBYSUPPLIER: DININGIN58366 DATE:08/07/201611:00:05

BUYER: ............................................................ DATE:............................................................

PRODUCTDEVELOPER: ............................................................ DATE:............................................................

PLANNER: ............................................................ DATE:............................................................

Createdfor:DININGIN58366
Createdtime:08July2016

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