Spec frozen chicken breast trimmings nt.doc

SPECIFICATION ISSUE DATE: 08.11.11
REVISION NUMBER: 001
1. PRODUCT DETAILS
PRODUCT NAME: FROZEN CHICKEN FILLET PIECES
CUSTOMER PRODUCT CODE:
SUPPLIER CODE: 200
PRODUCT DESCRIPTION: FROZEN CHICKEN FILLET PIECES
COUNTRY OF ORIGIN: IRELAND

2. PRODUCT / PACKAGING DETAILS:
UNIT WEIGHT: VARIABLE
MINIMUM TRAY WEIGHT: N/A
UNITS PER TRAY: N/A
NUMBER UNITS/CASE: VARIABLE
CASE NET WEIGHT: 10 KG
PALLETISING INFORMATION:
MAXIMUM 70 BOXES PER PALLET
PACKAGING MATERIALS (PRIMARY & SECONDARY): E.G TRAY, TUB, CARDBOARD ETC
MATERIAL
DESCRIPTION
CARDBOARD BOX
PLASTIC LINER
FOOD GRADE BLUE POLY LINER
PLANT IDENTIFICATION CODE
LABEL INDICATING
CODING / LABELLING INFORMATION:
Label to contain the following information: Product Name Product Code Order date Source code Use by date Frozen Storage Conditions Class A IMAGE BEFORE FREEZING :
3. STORAGE CONDITIONS:
Keep Frozen -18ºC
TO DEFROST:
Defrost fully in refrigerator before cooking. Use within 48 hours of defrosting. Do not refreeze once
thawed.
4. PRODUCT SHELF LIFE:

Shelf life from Date of Manufacture
Shelf Life once opened
Storage Conditions once opened
If applicable shelf life once thawed

5. PRODUCT TRACEABILITY SYSTEM:
Every product is given a source code. E.g 12345. This source code is traceable back to the farm of
origin. Depending on customer requirements, the batch number or the farmers name may be used
on the label.

6. DELIVERY / TRANSPORT CONDITIONS:
(Please detail means of transport and temperature of transport)
Refrigerated, clean, vehicles suitable for transporting frozen product.


7. INGREDIENT DECLARATION 100% Chicken

Ingredient List
% In Recipe
Country Of Origin

INGREDIENT DECLARATION FOR FINAL PRODUCT
Date: 08.11.11


8. NUTRITIONAL INFORMATION:

Typical values per g/100g

8A NUTRITIONAL ANALYSIS
(Please detail the methods used for nutritional analysis)
Analysed
9. ORGANOLEPTIC CHARACTERISTICS / STANDARDS:

Acceptable
Unacceptable
Taste
Texture
Colour
Typical pale cramy appearance tpical of cooked chicken fillets Appearance
Blood spotting, very bruised, , unacceptable contamination e.g.faecal/meal contamination Odour

10. MICROBIOLOGICAL STANDARDS:
At end of shelf life:
Total Viable Counts:
Coliforms:
E. coli:
Pseudomonas
Staph. aureus:
Yeasts/ Moulds:
Salmonella:
Any other microbes relevant to your product
10A. MICROBIOLOGICAL ANALYSIS:
(Please detail the methods used and the frequency of checks)
First load from every house is sampled for shelf life analysis
Portioned product is collected as per schedule issued by the QA Manager

11. QUALITY CONTROL PARAMETERS:
Evisceration checks on every load
Temperature checks on every load into the production hall
Air temperature checks
Hygiene checks daily
Environmental swabbing
Metal Detection
Gas Flush Analysis
11A METAL DETECTION LIMITS:
Metal Detector 3.5 mm Ferrous 4mm Non-Ferrous 5mm Stainless Steel
11B METAL DETECTION LIMITS:
(Please detail frequency of metal detector challenge testing)
Start of shift and every 2 hours thereafter

12. ENVIRONMENT MANAGEMENT SYSTEM
Please detail what environment management system is in place

13. COOKING GUIDELINES:
TO DEFROST:
Defrost fully in refrigerator before cooking. Use within 48 hours of defrosting. Do not refreeze
once thawed.
As appliances vary, the times and temperatures given are guidelines only. For best results, refer to the
manufacturers guidelines. Remove all packaging before cooking.
To Grill
Place fillets under a pre-heated medium grill for 15-20 minutes. Turn occasionally.
To Oven cook:
Preheat conventional oven to 190ºC, 375ºF, Gas Mark 5 (Fan assisted oven to 180ºC, 350ºF). Place
chicken fillets on a baking tray on the middle shelf of the oven for 25-30 minutes.
Ensure product is thoroughly cooked before eating. Do not re-heat.
To check product is thoroughly cooked, insert a skewer into the deepest part of the flesh. If cooked,
juices will run clear. If not, continue to cook and repeat as required.


14. ADDITIONAL INFORMATION: E.G. bone disclaimer, packed in a protective atmosphere etc
Although every effort can been made to remove bone, some small bones may remain.


15. ALLERGEN/FOOD INTOLERANCE DATA:
(Please mark the appropriate column below with an X & indicate ingredient contained in)
Free From
State
Ingredient
Contained in
FREE FROM:
YES NO State ingredient contained
Environment Illegal Dyes/ Colourants eg. Sudan I-IV, Para Red, Orange II, Rhodamine B, Bixin. Trans Fat (Hydrogenated fat) naturally occurring Trans Fat (Hydrogenated fat) processing aids) Suitable for Coeliacs
Dietary Intolerance:
Milk Products or Milk Product Derivatives, please complete the following table:
Free from:
If No Specify Ingredient
Milk and milk derivatives (specify type e.g cows, goats, soya etc) Milk or milk powder
Dietary Intolerance:
Eggs or Egg Products; please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Gluten (other than wheat gluten); please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Wheat and Wheat Products; please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Soya and Soya Products; please complete the following table:
Free from:
If No Specify Ingredient
Soya protein products: flour, milk, tofu Soya based flavour /emulsifier/ stabiliser
Dietary Intolerance:
Nut and Nut Products please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
The product must not contains any of the following Azo colours; please complete the following table:
Free from:
If No Specify Ingredient
E141 Copper complexes of chlorophylls and Yes chlorophyllins
Dietary Intolerance:
BHA\ BHT. Means that the product contains <1mg/Kg BHA and or BHT in the form E320, E321
Please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
M.S.G and Glutamates (Means that the product contains no added glutamate, and not more than
0.2% arising from other ingredients in the form of:620, 621, 622, 623.)
Please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Benzoate`s . (Means that the product contains <1mg/Kg in the form E210, E211,E212,E213, E214,
E215, E216, E217, E218, E219.)
Please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Sulphur Dioxide. Means that the product contains <10mg/Kg of sulphur dioxide in the form E220,
E221, E222, E223, E224, E226, E227).
Please complete the following table:
Free from:
If No Specify Ingredient

Dietary Intolerance:
Yeast extract: Means that the product should be free from any yeast or yeast extract that has been
added during the process e.g. enzymes such as invertase or has been added during the preperation e.g
vinegar, wine, bread)
Please complete the following table:
Free from:
If No Specify Ingredient
Details of this specification will not be changed without prior written agreement with the customer. FOR SUPPLIER
FOR CUSTOMER
FOR CUSTOMER
TECHNICAL
QUALITY CONTROL
DEVELOPMENT
NAME:
POSITION:
SIGNED:
DATE:

Source: http://www.acri.es/admin/uploads/productos/87/doc/Spec_frozen_chicken_breast_trimmings_NT.pdf