gıda san. ve tic. a. Ş. health and safety data · gıda san. ve tic. a. Ş. health and safety...

Gıda San. ve Tic. A. Ş.

HEALTH AND SAFETY DATA

Document No : 03SP066

Rev. No : 01

Date : 01.04.2015

Page No : 1 / 1

Product name Aseptic tomato paste

Description Tomato paste is produced from fresh, field-selected tomatoes, sorted,

washed and being sterilised and packed under aseptic conditions.

Content : 100 % tomato

Application Food ingredient

Appearance Characteristic and in homogenous paste structure.

Chemical properties pH : 4,1 – 4,5

Physical properties Physical properties are defined according to the customer

specifications.

Storage Store at ambient conditions for 2 years after production date

Spillages Brush or squeegee solids together and dispose of hygienically as for

normal food waste.

Health hazard Avoid prolonged contact of tomato paste with exposed skin.

Fire Fire / Explosion Hazard, Fire Fighting Measures and Flash Point are

not relevant.

First aid Contact with skin – rinse off with clean water. In the case of prolonged

contact causing irritation, seek medical advice.

Contact with eyes – sluice with sterile eyewash solution and seek

medical attention as necessary

General advice This information pre-supposes the use of recognised good handling

and hygiene practices

Signed by Date

Quality Assurance Manager


GENERAL ASEPTIC TOMATO PASTE

SPECIFICATION 28-30CB


Rev. No : 03

Date : 18.06.2015

Page : 1 / 6

1. GENERAL: Product is produced from fresh, ripe and good quality raw material. The final product complies with all current Turkish and EU legislations.

During production for a specific customer ,customers specification will apply if different from this specification.

2. INGREDIENTS: % 100 Tomato (Lycopersicum esculentum) / Supplier: Contracted farmers.

3. ORIGIN: TURKEY

4. PROCESSING: Aseptic tomato paste is produced from fresh and ripe varieties with appropriate processes of washing, sorting, crushing, pre-heating, filtration, evaporation, sterilization and filling. Products are produced with the requirements of HACCP food safety system, for detailed information please see ‘Processing Information Part’.

QUALITY CONTROL: Products are controlled from raw material to the customer according to the points below.

Raw material: Each raw material truck is visually controlled and brix value is recorded. Every truck is controlled according to foreign body, blemish, spots, mould, damaged, sunburn, off colour, colour, pH and brix properties. Results are recorded to the raw material control form.

Production GMP Conditions: Continuous line & production controls are done during a production day.

Final product controls: Every 4 hours physical and chemical analyses samples are taken from final product.

Microbiologic controls: Every 8 hours microbiologic analyses samples are taken from aseptic filling heads.

Packaging material, label information controls: Before loading each pallet and drum is visually controlled.

5. PHYSICAL DEFECT TOLERANCES

CRITERIA 28-30CB Tolerance Method/Equipment

Brix 29 ±1 Refractometer

Bostwick cm (12,5bx /30sec) 7 ±2 Bostwick Consistometer

Colour (a/b) (12,0 Bx) 2,20 ±0,20 Hunter Lab

HMC % (8,0-8,2 Bx) max. 60 - Howard Cell, Microscope

pH 4,30 ±0,20 pH Meter

Acid %(unhyrated) 2 ±1 Burette, pH Meter

Salt % (natural) max.1,0 - Burette

Lycopen (mg/kg.) min 45,0 - Spectrophotometer

Black speck L-M-S

(10gr sample)

L : >1,5mm

M : 1,0-1,5mm

S :1-0,3mm

0 - 5 -7 - tile and glass





Rev. No : 03

Date : 18.06.2015

Page : 2 / 6

6. PHYSICAL DEFECTS DEFINITIONS

Brix: Dry material.

Bostwick: Viscosity of the paste.

Colour: Colour control with Hunter-lab.

Acidity: natural tomato acids.

HMC: Paste quality parameter.

Salt: Natural salt from tomato.

7. SENSORIAL TOLERANCES

Colour Homogenous, red and natural tomato colour

Taste Typical tomato taste

8. MICROBIOLOGICAL TOLERANCES

GROUP Target Tolerance

Total mesophilic aerobes cfu / gr <10 0

Lactic Acid cfu / gr <10 0

Mould – Yeast cfu / gr <10 0

9. METAL DETECTOR CONTROLS

The magnets are available in raw material channels and at the outlet of juice tanks..

10. PESTICIDE, HEAVY METAL and CHEMICAL RESIDUE LEVELS

Product complies with current legislations and maximum residue levels of Turkish Food Codex, EU and FAO/WHO Codex.

11. PACKAGING, LABELING, CODING AND TRACEABILITY

ITEM PROPERTIES

External package 217 lt drums or IBC (Goodpack)

Internal package 60 gallon aseptic bag.

300 gallon aseptic bag.

Label Labels with product information are attached to each drum.

Pallet 1100x1100 mm standard pallet.

11.1 LABEL INFORMATION: Each label on drums has at least the information below

Product name : 28-30CB

Production date : day/month/year

Pallet No : 000001

Drum No : 000001

Producer : Merko

Net weight (Kg.) : 235±3

Code : 11111





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Date : 18.06.2015

Page : 3 / 6

11.2 CODING AND TRACEABILITY: Each pallet has 4 drums and each drum has its own drum number. According to the numbers we are able to reach quality records, raw material and field records.

11.3.SHELF LİFE AND STORAGE:Shelf life our product is 24 months.After the date of production. Storage at ambient temperature.(Recommended 20°C/ maximum 30°C)

11.3 NUTRITION VALUES: The information below are taken from web site of USDA National Nutrient Database for Standard Reference, Release 16-1 and are for tomato at naturel brix.

Parameter Value / 100g

Energy – kcal 18

Energy– kJ 75

Humidity 94.5 g

Total carbohydrates 3.92 g

Total sugar 2.63 g

- Sucrose 1.37 g

- Glucose (dextrose) 1.25 g

Fat 0.20 g

- Saturated 0.045 g

- Mono unsaturated 0.050 g

- Poly unsaturated 0.135 g

- Cholesterol 0 g

Protein 0.88 g

Fibre 1.2 g

Sodium 5 mg

12.0 GMO (Genetically Modified Organism) DECLARATION

. The product, or any of its ingredients does not contain any genetically modified material . (Whether viable or not) .The product or any of its ingredients from which it is produced does not contain any genetically modified material. .No modified organisms have been used as processing aids or additives in connection with the production of the food or any of its ingredients.

13. RADIATION POLICY

Merko confirms that the product supplied by Merko under this specification has not undergone any irradiation treatment or process. Merko further confirms that no ingredient used in conjunction with this product has undergone irradiation treatment.

Merko confirms that Merko have made any necessary enquiries and obtained relevant written assurances from suppliers to verify the accuracy of the details provided above. I confirm the above data supplied is correct and can be used without reservation to advise customers.

http://www.nal.usda.gov/fnic/foodcomp/Data/SR16-1/sr16-1.html

http://www.nal.usda.gov/fnic/foodcomp/Data/SR16-1/sr16-1.html





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14. FOOD INTOLERANCE INFORMATION

Does the material supplied contain any of the following? (NO) Absent, (YES) Present

Allergen YES/NO If ‘YES’, reason and percentage of usage Milk and milk derivates NO

Egg and egg derivates NO

Animal products (*) NO

Fish/Shellfish NO

Cereals (**) NO

Gluten NO

Yeast/yeast extract NO

Soy/soy derivates NO

Beef/beef products NO

Poultry products NO

Lamb products NO

Pork/pork products NO

Vegetables NO (1) (1) Product itself, %100

Fruits NO

Peanuts NO

Sulphite >10 ppm NO

Mono Sodium Glutamate NO

BHA / BHT NO

Benzoates NO

Glutamates NO

Colour additives NO

Flavour additives NO

Preservatives NO

Antioxidants NO

Salt additives NO

Nuts/nut oils NO

Caffeine NO

Sesame products NO

Garlic NO

Poppy seeds NO

Mustard NO

* Including any product derived from slaughtered animals, e.g. gelatine, rennet ** Wheat, corn, barley, rye, oat etc.

15. FOOD ADDITIVES

E. Number

Name Usage Function %

None ... ... ... ...





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Date : 18.06.2015

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16. PROCESS INFORMATION

PRODUCTION FLOW CHART

Raw material reception Accroding to the raw material specifications.

Unloading

Weeds and sand and metals are removed.

Raw material transport

Washing Raw material is washed with 0,5ppm chlorined water and foreign bodies are removed.

Crushing

Pre-heating SHB : 85-100 ºC HB : 70-85 ºC WB : 65-75 ºC CB : 55-70 ºC

Sieves 0,5 – 1,5 mm diameter.

Juice Tank

Cyclone filter

Evap .Juice Filter

Heating to 48 – 56 ºC. Evaporator 3rd effect

Heating to 60 – 68 ºC. Evaporator 2rd effect

Heating to 68 – 82 ºC. Final brix. Evaporator 1st effect

Holding Tank

Sterilisation

Min.108 ºC.

Cooling

To 40 ºC.

Filling

Ambient conditions.

1,0 mm

Magnet 12000 gaus.

Paste filter 6mm

Storage





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Date : 18.06.2015

Page : 6 / 6

17. CRITICAL CONTROL POINTS:

CCP Process step Controls

FB 1 Sieves, limit: 0 Foreign body

Juice controls every 2 hours. Record: Process control form

M 1 Sterilisation temperature Limit: Min.108 ºC

Temperature controls every 2 hours. Record: Process control form

M 2 Filling head temperature Limit: Min. 100 ºC

Temperature controls every 2 hours. Record: Process control form

18. COSHH - CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH

Spillages Brush solids together and dispose hygienically as a normal food waste

Health hazard NA

Fire Fire/explosion hazard, Fire fighting measure and flash point are not relevant.

First aid Contact with skin - NA

Contact with eyes – Wash eyes and seek medical treatment as necessary

General recommendation

This information pre-supposes the use of recognized good handling and hygiene practices. There are no other perceived COSSH implications regarding the use of aseptic tomato products.

THE CONTENTS OF THIS SPECIFICATION ARE CONFIDENTIAL TO MERKO AND THE CUSTOMER AND MAY NOT BE USED BY ANY OTHER PARTY.

Controlled by Quality Assurance Supervisor

Approved by Plant Manager

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