Procedure: As a minimum, raw material specifications should be obtained for all ingredients, process aides and food contact packaging.

Transcription

1 Guidance Tool 1.6 Control of Raw Materials Raw Material Specifications SALSA Requirement: The business shall ensure that appropriate specifications exist and are regularly reviewed, for all raw materials including packaging materials. The law says, food must be produced from safe ingredients and must be delivered and stored under safe conditions. You must be able to trace each batch of your finished product back to the actual batches of raw materials it was made from and to the material supplier. Background: A good understanding of the raw materials you use is essential in assessing the risks involved. A raw material specification is a document that can be used to provide the technical information needed for your raw material hazard analysis. The raw material specification will also form part of your supplier approval process (see Guidance Tool 1.6.2) and provide a set of standards to help you confirm raw materials you are purchasing are correct (see Guidance Tool 1.6.3). Equipment and Products Needed: You will need some form of specification sheet that outlines the technical information relating to each raw material. Your supplier may provide you with a readymade document which may be all that you need; but you may need to add specific information. Procedure: As a minimum, raw material specifications should be obtained for all ingredients, process aides and food contact packaging. If you buy some ingredients indirectly (eg mayonnaise via a wholesaler or retailer) you should be able to generate your own specification sheet from the information provided on the product label. Do Acquire specifications for all ingredients and food contact packaging If you decide to change your source of supplier (or just switch your supermarket!), you will need to check the ingredients are the same, and if not, consider what impact the changes may have on your products. If you are not satisfied with the information given to you by your supplier then you may want to ask the supplier to complete your own specification form. An example of such a form, including the typical information required is given in the Example Record for this Guidance Tool. If you are purchasing any high-risk raw material, you will need to state how you accept these into your business e.g. with a certificate of conformance or analysis and/or a temperature check confirming its safety status prior to use. It is a good idea to keep a master list of all your suppliers and specifications and to review them for accuracy on a regular basis (eg annually), when new legislation/food safety risks come to light, when specific changes to the product have been made or the raw material is used in a different product or process. This document can be used as a training record Use specifications to support your HACCP plan Make sure specifications are signed and dated Don t Order any raw materials without having a specification Accept any raw materials not meeting specification Confuse health and safety data sheets (COSHH) with raw material specifications Raw Material Specification 21/10/2010

2 Additional Information: It is good practice that specifications are obtained early in the product development cycle in order to ensure that the information can be considered and included in the HACCP study. An assessment of the raw material risks involved forms a key part of the HACCP process and the ability of a supplier to provide timely and accurate information can often be an indicator of the supplier s suitability and worth considering in the supplier approval process (See Guidance Tool 1.6.2). Trainee... Trainer... Date of training... I have received training on this module and fully understand what to do. Signed... This document can be used as a training record Raw Material Specification 21/10/2010

3 Example Record Raw material specification Below is an example of information you typically find in a raw material specification form. Please use this as a guide to create your own records. This example provides the typical level of detail a SALSA auditor will be expecting from you to comply with this part of the SALSA standard. Product title Supplier* name Supplier* address Postcode Telephone Account Manager Emergency/recall contact Manufacturer name Country Facsimile address 24 hour telephone Site address Postcode Telephone Technical contact Emergency/recall contact Country Facsimile address 24 hour telephone Product title in full including any secondary description (the Product ) Full ingredient list as required by QUID in Food Labelling Regulations 1996 (amended) in descending order of proportion by percentage at mixing bowl stage. Ingredient name Percent E number Allergen Indicate E number where appropriate Indicate allergen status for each ingredient as required by Food Labelling (Amendment No.2) Regulations 2004

4 Nutrition information Typical values for grams per 100g or ml grams per serving* complete all known values to be included on label Energy kj/kcal Protein * if applicable to product Carbohydrate of which sugars Fat of which saturates Fibre Sodium Salt equivalent Required if at claimable levels only Vitamin Other mandatory information required on label e.g. contains sugar and sweeteners Cereals with gluten Crustaceans Celery Lupin Allergenic ingredients as prescribed by Food Labelling (Amendment 2) Regulations 2004 (delete those not applicable) Peanuts Fish Mustard Molluscs Nuts (other) Milk Sesame seeds Soybeans Eggs Sulphur dioxide What nuts are handled at this factory (name all types) Ingredients containing or derived from Genetically Modified Organisms/or Material Ingredient Contains GM material Derived from GM material Suitable for vegetarians Shelf life from manufacture USE BY or BEST BEFORE or BEST BEFORE END Method of date and batch coding as shown on packaging by example

5 Parameter Target value Tolerance +/- Frequency Measurable parameters that are significant quality or safety attributes (eg ph, acidity etc) or prescribed legal criteria (eg added water) Organism Target (m) Maximum (m) Frequency TVC/g (Aerobic) Yeast & Mould/g Include only those organisms tested on finished product. Coliforms/g or Enterobacteriaceae/g *E.coli/g ABSENT *Salmonella spp. in 50g ABSENT ABSENT *Listeria monocytogenes in 50g ABSENT ABSENT Staphylococcus aureus/g Other (state) Approval (Name & Title) Signature Date