vgn080 leathams approved version 16.1 sheese 2kg 1 f date … · 2019-01-16 · chilli paprika...
TRANSCRIPT
Product Code Specification status
Product Name Revision number
Supplier Code Revision date
Supplier product code Reason for change
Ingredients
Ingredient (IF VEGETAL
ORIGIN, specify plant
variety)
g %Manufacturing
site
Compound ingredients (IF VEGETAL ORIGIN,
specify plant variety)
F2F Status
(Please select
from drop
down)
Does the
Ingredient derived
from any of these
SOURCE?
Country Of OriginDeclare
ingredient
Maximum
life (pre &
post
preparatio
n if
applicable)
Storage
temperature
oC (pre & post
preparation if
applicable)
pH Aw
Maximum
Moisture
(%)
Minimum salt
(%)
Core heat
process time &
temperature
Filling conditions
e.g cold filled, hot
filled
Maximum cooling
time to 5°C
Microbiological
positive release
Washing
controls (dwell
time & free
chlorine)
‘Other’ e.g
alcohol
content
(%)/
residual
nitrite/
lactic acid
Status of
manufactur
ing area
White Cheddar Style
Grated Sheese2000 100 Bute Island
Water, Coconut oil, Modified Potato Starch,
Soya Protein Concentrate, Maize Starch, Salt,
Thickeners (Carrageenan, Guar Gum), Modified
Maize Starch, Yeast Extract, Natural
Flavouring, Lactic Acid (dairy free), Sodium
Lactate (dairy free), Colour (Carotenes).
No No UK N/A 180 Days 1-8°C <4.5 N/A 50.1 1.7
>80°C for 2
minutes or
equivelent
Cold Filled 2 hours Yes N/A N/A Active
Water No No UK yes
Coconut Oil No NoMalaysia/Indonesia/Papau
New Guinea/Philippinesyes
Modified Potato Starch No No Spain yes
Soya Protein
ConcentrateNo No China yes
Maize Starch No No France yesSalt No No UK, Spain yes
Carrageenan No No France, Spain yesGuar Gum No No France yes
Modified Maize Starch No No France yes
Yeast Extract No No Germany yes
Natural Flavouring No No
USA, UK,
Malaysia, Netherlands,
Ukraine, France, Argentina,
Russia, China, South Africa
yes
Lactic Acid No No Netherlands yesSodium Lactate No No Netherlands yes
Carotenes No No Singapore, Malaysia yes
No
Maize
Soya
Cayenne
Chilli
Paprika
Turmeric
Rapeseed oil or Derivative
Fructose
Hydrolysed Veg protein
Modified Potato Starch
Native Potato Starch
Unmodified Starches
Wheat Starch
Wheat Syrup
Rapeseed
Cotton
Rice
Papaya
Linseed (flax)
Sugar Beet
Egg Plant
Suqash/Pumpkin
Chicory
Sweet Pepper
Tomato
Date Of Issue: 17-
01-17
Owned & Authorised by
I.EL-Osta
502749 19/01/2018
7.3-REC-3A-
F
Product
Information :
Ingredients
Version 16.1Reason For Issue: updated to include barcoding,allergen tab,
removed supply chain tab
Affected
Departments :
Technical all
categoriesopen shelf life amend
Validation
‘State’ e.g liquid / powder / paste
and if raw / cooked
Solid (grated) - Cooked
Uncontrolled If
Printed
VGN080 Leathams ApprovedWhite Cheddar Style Grated
Sheese 2KG 1
Ingredient Declaration
Water, Coconut oil, Modified Potato Starch, Soya Protein Concentrate, Maize Starch, Salt, Thickeners (Carrageenan, Guar Gum), Modified Maize Starch, Yeast Extract, Natural Flavouring, Lactic Acid (dairy free), Sodium Lactate (dairy
free), Colour (Carotenes).
Is your product seasonal? If Yes please specify month/s of
production?
Tesco Requirement Waitrose Requirement M&S Requirement
Valid IT WR-inSYTE (All Origin) - Mandatory M&S-inSYTE (All Origin)
Valid IT
Valid IT
Valid IT WR-inSYTE (All Origin) - Mandatory M&S-inSYTE (All Origin)
Valid IT
Valid IT
Valid IT
Valid IT
Valid IT
Valid IT
Valid IT
Valid IT
Valid IT
WR-inSYTE (All Origin) - Mandatory M&S-inSYTE (none EU Origin)
WR-inSYTE (USA & China Origin) (Advisory) M&S-inSYTE (none EU Origin)
Valid IT
WR-inSYTE (None EU Origin) - Mandatory M&S-inSYTE (All Origin)
WR-inSYTE (USA & Canada Origin) (Watch List) M&S-inSYTE (USA & Canada Origin)
WR-inSYTE (Bangladesh Origin) (Watch List)
WR-inSYTE (US & Thailand Origin) (Advisory) M&S-inSYTE (USA & China Origin)
WR-inSYTE (USA & Canada Origin) (Advisory) M&S-inSYTE (USA & Canada Origin)
M&S-inSYTE (China Origin)
M&S-inSYTE (USA & China Origin)
WR-inSYTE (USA Origin) (Watch List) M&S-inSYTE (USA & Canada Origin)
M&S-inSYTE (USA Origin)
Ingredients Page 1
Product Code Specification status
Product Name Revision number
Supplier Code Issue Date
Supplier product code Reason for change
Threats and Vulnerability
Ingredient/Component Has this been checked against
RASFF?
Country Of Origin Do you carry out testing for food fraud or
weakness in supply chain and product?
If yes, please provide details belowWater Yes UK No No No
Coconut Oil Yes Malaysia/Indonesia
/Papau New
Guinea/Philippines
No No No
Modified Potato Starch Yes Spain No No No
Soya Protein Concentrate Yes China No No No
Maize Starch Yes France No No No
Salt Yes UK, Spain No No No
Carrageenan Yes France, Spain No No No
Guar Gum Yes France No No No
Modified Maize Starch Yes USA, UK,
Malaysia,
Netherlands,
Ukraine, France,
Argentina, Russia,
China, South Africa
No No No
Yeast Extract Yes Netherlands No No No
Natural Flavouring Yes No No No
Lactic Acid Yes Netherlands No No No
Sodium Lactate Yes No No No
Carotenes Yes No No No
Packaging Country Of Origin
Vaccum Pouch Lithuania
Cardboard Outer UK
#REF!
Pallet UK
Historical Fraud Incidents / Issues / Threats
IngredientN/A
Testing Carried Out For Food Fraud Or Weakness In Supply Chain And Product
19/01/20187.3-REC-3A-F
Product Information:
TACCP
Version 16.1Reason For Issue: updated to include
barcoding,allergen tab, removed supply chain
tab
Affected
Departments:
Technical all
categories open shelf life amend
Uncontrolled
If Printed
VGN080 Leathams Approved
White Cheddar Style 1
Date Of Issue: 17-01-17Owned & Authorised by
I.EL-Osta
Validation
Finished Product White Cheddar Style Grated Sheese
Is The Supplier Risk Assessed And
Approved (GMP / HACCP / Quality etc.)
What measures are in place to reduce the risk of
adulteration, substitution, contamination etc?
Is this product vulnerable to significant price or availability fluctuation (for
example, seasonal shortage or poor harvest) which might increase risk of
potential food fraud?
Are there any historical fraud
incidents/issues/threats relating to the product?
If yes, please provide details below
502749
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
Yes - SAQ/MAQ/BRC RA and Audited as per BRC - TACCP Horizon Scanning
RA and Audited as per BRC - TACCP Horizon ScanningYes - SAQ/MAQ/BRC
RA and Audited as per BRC - TACCP Horizon Scanning
RA and Audited as per BRC - TACCP Horizon Scanning
Is The Supplier Risk Assessed And
Approved (GMP / HACCP / Quality etc.)
What measures are in place to reduce the risk of
adulteration, substitution, contamination etc?
Is this product vulnerable to significant price or availability fluctuation (for
example, seasonal shortage or poor harvest) which might increase risk of
potential food fraud?
Yes - SAQ/MAQ/BRC
Yes - SAQ/MAQ/BRC
Yes RA and Audited as per BRC No
Yes RA and Audited as per BRC No
Yes Checks on the quality of the pallets No
Details
Details
Product Code Specification status
Product Name Revision number
Supplier Code Issue Date
Supplier product code Reason for change
Allergens Risk Assessment
STEP 1
Process steps (from
receipt to despatch)
Wheat &
derivatives
Cereals
containing
gluten
Milk &
derivativesEgg & derivatives
Nuts, Peanuts &
derivatives
Sesame &
derivativesSoybeans & derivatives
Celery &
derivatives
Mustard &
derivatives
Sulphur dioxide &
sulphites
(> 10mg/kg or
Lupin &
derivatives
Crustaceans,
Molluscs &
derivatives
Fish &
derivatives
Order Raw
MaterIials N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Order Packaging
MaterIials N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Ambient Material
Delivery &
Inspection
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Mains Water
IntakeN/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Water Filter N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to Water
Heating TankN/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Packaging Delivery
Inspection &
Packaging Transfer
to Dry Storage
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to Dry
Storage
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Remove Outer
Packaging
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to Debox
Room
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Debox/Debag
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Fat Transferred to
Melting Tank
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Melting Tank
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Sieving Dry
Ingredients & Filter
Fat
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Weighing
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Addition to Mixer
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Mixing and Heat
Processing
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Filling of Trays
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Manual application
of plastic top sheet
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to chilled
settlement room
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Settlement of
product (large
chiller)
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Racks removed
from settlement
room
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Manual removal of
plastic top sheet
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Product manually
removed from tray.
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Manual cutting of
the product
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to grating
machine
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to
weighing machine
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Collect in tray
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to racks
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Chilled Storage
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
No Yes No No No
No
No Yes No No No
If YES to cereals, please state cereals used:
Celery or its derivatives e.g. celeriac
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Lupines or their derivatives e.g. flour
etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Mustard or its derivatives No Yes No No No
Product
Information :
Allergens
Version 16.1
No Yes No No No
No Yes No No No
Column 1 Column 2 Column 3 Column 4 Column 5
Uncontrolled
if printed
VGN080 Leathams Approved
White Cheddar Style Grated 1
502749 19/01/2018
Reason For Issue: updated to
include barcoding,allergen tab,
removed supply chain tab
Affected
Departments :
Technical all
categories open shelf life amend
Validation
Please complete the below checklist to confirm the allergen status of the material and processing site (Check the box to indicate ‘YES’ - Only one condition per allergen can be "Yes" and other condition can be left blank or "No")
Date Of Issue:
17-01-17
Owned & Authorised by
I.EL-Osta
7.3-REC-3A-F
Instruction
Peanut or its derivatives e.g. Peanut –
pieces, protein, oil, butter, flour and
mandelona nuts (an almond flavoured
peanut product) etc. Peanut may also
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
is enough else Alibi labelling is
ComponentThe allergen is present in the
material
There are none in the material and none on
site and there is no risk of cross
contamination of raw materials
There is none in the material but used
elsewhere in the factory in a segregated
area, using segregated equipment.
There are none in the recipe,
but is made using equipment
that, before cleaning, is used to
make product which contains
this allergen
There are none in the recipe, but the
equipment used to make this material
is used to make product which
contains this allergen (no cleandown)
No Yes No No No
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
is enough else Alibi labelling is
required
If YES to tree nuts please state nut(s) used:
Sesame or its derivatives e.g. paste and
oil etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
is enough else Alibi labelling is
required
Tree nuts including: Acorns, Almonds,
Oyster Nuts, Peanuts (ground nuts),
Beechnuts, Betal Nuts, Brazil Nuts, Bread
Nuts/ Bread Fruit, Cashew Nuts, Chilean
Wild Nuts, Cola Nuts, Hazelnuts
(Filberts), Ginkgo Nuts, Heart Nuts, Jack
Nuts, Jojoba Nuts, Litchi Nuts,
Macadamia Nuts, Paradise Nuts, Pecans,
Persian Walnuts, Pili Nuts, Pistachio Nuts,
Quandong Nuts, Squari Nuts, Tahiti Nuts,
Tallow Nuts, Tiger Nuts, Tropical Nuts,
Walnuts, All cold pressed nut oils,
Hickory
YesNo No No No
No Yes No No No
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
is enough else Alibi labelling is
required
Eggs or its derivatives e.g. frozen yolk,
egg white powder and egg protein
isolates etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Milk or its derivatives e.g. milk
caseinate, whey and yogurt powder etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
No Yes No No No
No Yes No No No
No
Shellfish (including crab, crayfish,
lobster, prawn and shrimp) or its
derivatives e.g. extracts etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Fish or its derivatives e.g. fish protein
and extracts etc
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Soy or its derivatives e.g. edamame,
lecithin, oil, tofu and protein isolates etcYes No No No No Declare Allergen
Molluscs (including snails, clams,
mussels, oysters, cockle and scallops) or
their derivatives e.g. extracts etc
Yes No No No
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Cereals containing Gluten (wheat, rye,
barley, oats, spelt, kamut or their
hybridised strains) or their derivatives
Self certification from supplier
stating 'each step in supply
chain is free from this allergen'
Sulphites at concentrations of more
than 10mg/kg or 10mg/litre expressed as
SO2) e.g. sulphur dioxide, sodium
No Yes No No No
No Yes No No
Only go to STEP 2 if further risk assessment is required based on the answer in STEP 1
STEP 2. Detailed assessments for the product concerned
List all the processess steps for this product.
Manual deposit in
pouch and weigh
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Gas for MAP
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Slicing of product
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Gas for MAP
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Deposit in pouch
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Manual feed onto
metal detector
conveyor
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Metal Detection
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Outer Cased
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Transfer to chilled
storage
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Chilled Storage
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Palletised/Picked
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Despatched
N/A N/A N/A N/A N/A N/A Low N/A N/A N/A N/A N/A N/A
Do raw material suppliers for your Products produce nut / seed products in their factory / harvesting / handling systems?
List any improvement points to reduce contamination risks:
1 N/A
2 N/A
3 N/A
4 N/A
5 N/A
STEP 5. Allergen Advisory Labelling Decision Tree
Answer the following questions
<------ Examples where you will need to answer "No" at this question:
STEP 6. Confirm the allergen declaration on the label
Following this risk assessment, confirm the allergen declaration on the labels
Contains:
May contain:
Free from (if applicable)
Other declarations (nuts are handled, etc.):
- the allergen is extensively handled and not contained in packaging
- cleaning, to minimise allergen traces on equipment and environement is
impractical
- the use of rework which may contain allergenic material is integral to the
- production planning cannot be organised so that non-allergenic products are
Soya
N/A
Dairy, Gluten, Lactose, Cholesterol and Hydrogenated Fat
STEP 3. Additional question for Nuts, Peanuts & Sesame Allergens only
Yes - Some (our contingency coconut oil supplier and two flavouring suppliers), but all have sufficient
allergy controls in place such as separate allergen free factory.
All have either Nut, Peanuts & Sesame policy as a stand alone policy or included in their overall allergen
policy
STEP 4. Allergen improvement plan
Following risk assessment from step2 if you have identified any risk to the product concerned then list an improvement/action plan in Step3 i.e. cleaning, segregation, further lab analysis, labelling etc
- substantial quantities of the allergen are used
- most products manufactured on site contain the allergen intentionally
Product Code Specification statusLeathams
Approved
Product Name Revision number 1
Supplier Code Issue Date
Supplier product code Reason for changeopen shelf
life amend
Food Intolerance
E number FunctionE 412 ThickenerE407 ThickenerE 270 Acidity RegulatorsE 325 Acidity Regulators
Suitable for?
Yes/No
Yes suitable for vegetarians,
Yes suitable for vegans, Yes suitable for coeliacs, Yes suitable for people who are lactose intolerant, Yes suitable for people with a nut / seed allergy,
Yes/No
Yes Kosher, No not Halal,
GENETICALLY MODIFIED ORGANISMS Yes/No
(a)No
(b)(c)
(a)n/a
(b)
(a)n/a
(b)
(a)n/a
(b)
(a)n/a
(b)
6 (a)
19/01/2018
Validation
Mandatory
Other Allergens Does the product or one of its ingredient contain: if yes state source Is the allergen present in the factory site? Risk of contamination in the
manufacturing site
Uncontrolled if
printed
VGN080
White Cheddar Style Grated
Date Of Issue: 17-
01-17
Owned & Authorised by
I.EL-Osta
5027497.3-REC-3A-F
Product
Information :
Food
Intolerance
Version 16.1Reason For Issue: updated to include
barcoding,allergen tab, removed
supply chain tabAffected
Departments :
Technical all
categories
Legumes Yes Soya Yes YesCaffeine NoChocolate NoKiwi NoBanana, blackberry, peach, tomato NoBuckwheat NoBarley NoRye NoYeast & derivatives Yes Yeast Extract Yes YesMaize & derivatives Yes Modified Maize Starch Yes YesAspartame NoFruit, vegetables and their derivatives NoBeef NoPork NoLamb / mutton NoPoultry NoChestnuts NoPotassium Chloride NoPhenylalaline NoGarlic NoCow's Milk NoGoat's Milk No
ADDITIVES
Is the product completely free from additives? Select from Drop Down
Name Quantity / PPM
Buffalo's Milk NoEwe's Milk No
Guar GumCarrageenanLactic AcidSodium Lactate
Please confirm that a certificate of analysis can be provided for all batches which confirm the absence of illegal food dyes? Select from Drop Down
PESTICIDESPESTICIDE STATEMENT FROM LEATHAMS'S SUPPLIER Free from?
We are aware of all relevant legislation in respect of pesticides controls and permitted maximum residue levels. We abide by these and any amendments to local, UK and EU
Regulations. We are aware of the risk of counterfeit pesticides and will take all reasonable precautions to avoid their use. We will ensure that all produce supplied to/by Leathams
has been grown in accordance with Good Agricultural Practice. We encourage implementation of appropriate Integrated Crop Management as part of the crop protection strategy.
We will ensure that all produce supplied by us is grown with due regard to the environment, and that all reasonable care is taken to avoid pollution. We are confident in our
technical knowledge regarding pesticide use and application. Where necessary, we use the services of a suitably qualified professional advisor. Pesticide applications are applied by
operators who are competent and trained to the necessary standard.
Where a national approval scheme exists, we only use pesticides approved for the specific crop application. All applications are in accordance with manufacturer’s guidance. Where
product is not grown by us and is bought from our supplier, we will check proposed pesticide usage (PPU) information to ensure that the relevant pesticide legislation is followed and
that any customer specific instructions (as notified by Greencore) are implemented as required.
Detailed pesticide application records (pre and post-harvest) are maintained for all crops. These records will be made available for inspection upon request and will be held for a
minimum of 5 years.
I Agree
FREE FROM ALL ILLEGAL DYES (ILLEGAL DYE CONTROLS) Free from?
Chilli powder, Curry powder, Paprika, Turmeric and seasonings since 2003 are not permitted to contain the following illegal food dyes; Sudan I – IV, Butter Yellow, Metanil Yellow,
Sudan Red B, Sudan Red 7B, Orange Red G, Rhodamine B, Orange II, Para Red, Toluidine Red, Sudan Red G. Nor are spices allowed to contain the following colours Annatto, Bixin,
Norbixin (European commission decision 2003/460/EC & 2004/92/EC)
Yes
If the product contains chilli powder, chilli mixes, curry powder, paprika, turmeric, confirm the ingredients are free from illegal food dyes and non permitted food colours? Yes
Vegetarians (Non-Vegan) Yes
Vegans Yes
Coeliacs No
MAXIMUM RESIDUE LEVELS Comply with UK MRLs?Please confirm that you comply with the Maximum Residue Levels stated in EU Pesticide Database. Click on hyperlink to see UK MRLs database. I Agree
PRODUCT IS SUITABLE FOR Confirm certificate is attached if
applicable
Kosher Yes
Halal n/a
1 Does the product or any of its ingredients contain any genetically modified Material (whether active or not)?
Identify those ingredients which contain such material:If derived from a GM source (maize or soya) confirm that it is IP:
People who are lactose intolerant No
People with a nut / seed allergy No
PRODUCT IS CERTIFIED
Confirm certificate is attached
If there is a possibility of contamination, what controls are in place?
4 Have genetically modified organisms been used as processing aids or used in connection with the production of the food or any of it’s ingredients?
Identify any such processing aids:
5 Have genetically modified organisms been used to produce processing aids or additives but where such genetically modified organisms are not present in the processing aid as
used in connection with the production of the food or any of its ingredients?
Identify any such processing aid or additive:
2 Is the product or any of its ingredients significantly changed as a consequence of use of genetic modification?
Identify such ingredients:
3 Is the product or any of its ingredients produced from, but not containing, any genetically modified material?
Identify those ingredients which are produced from such material:
Food Intolerance Page 5
Product Code Specification status
Product Name Revision number
Supplier Code Issue DateSupplier product code Reason for change
Analytical Validation
Is this food or drink?
Serving size (g/ml):
Nutrition Information
kj: 1243 373 4
kcal: 300 90 5
Fat* 7.1 10
of which saturates (g)* 5.9 29
Carbohydrate (g)* 5.4 2
(of which sugars) (g)* 0.1 0
Fibre (g)* 0.4
Protein (g)* 1.0 2
Equivalent as salt (g)* 0.51 9
Moisture (g) 15.0
Ash (g) 0.6
Total
Label claims declaration:
Name of the laboratory used:
Lab accreditation:
Chemical Standards
Product Category:
Test Reject Method Frequency
FatN/A
AM/C/107 using Gas
Chromatography based on
BS EN ISO 12966-2:2011First Production
Salt N/A AM/C/1002 using ICP-OES First Production
MoistureN/A
AM/C/1017 by microwave
drying First Production
Physical standards
Test Reject Method Frequency
Apprearance white or dark coloured Organoleptic Every Batch
TextureSoggy or hard or
incompressibleOrganoleptic Every Batch
Taste
Bitter, sour or bland
Organoleptic Every Batch
AromaEarthy, pungent off
notesOrganoleptic Every Batch
Micro Standards
Product Category:
Test Reject Method Frequency
ENTEROBACTERIACEAE >100
BS ISO 21528-2:2004 in
accordance with Regulations EC
1069/2009 and 142/2011
Every Batch
E.COLI >20 BS ISO 16649-2:2001 Every Batch
S.AUREUS (COAGULASE +VE) >20
UKAS - ESGMM307 / ISO
6888:PART 1- 1999 using
confirmation detailed in ISO6888-
3
Every Batch
B. CEREUS >1,000ESGMM333 based on ISO
7932:2004 using MYP agar
Annually during shelf life
trials
LISTERIA spp. in 25g Detected
UKAS - ESGMM532/SOLUS ELISA
with confirmation VITEK MS
MALDI-TOF
One batch selected
monthly
SALMONELLA spp. In 25g Detected
UKAS – Salmonella ESGM/M/515
SOLUS ELISA AFNOR SOL 37/01-
06/13
One batch selected
monthly
YEAST >10,000
UKAS - ESGM/M/309 using OGYE
agar pour plate method. Yeasts
and Moulds at 25 C
Every Batch
MOULD >10,000
UKAS - ESGM/M/309 using OGYE
agar pour plate method. Yeasts
and Moulds at 25 C
Every Batch
7.3-REC-3A-F
Product
Information :
An. & Nutr.
Version 16.1Reason For Issue: updated to include
barcoding,allergen tab, removed supply chain
tab Affected Departments :
Technical all categories
Quantity per 100g/100ml
Energy
open shelf life amend
Food FSA Salt Category 1.3.2 Cooked sausages and sausage meat products Does not comply to FSA Salt 2017
30Per Serving % Reference Intake (per serving) Legal Label Claims
Claim in ±20% Tolerance (Riskless
claim)
Uncontrolled if
printed
VGN080 Leathams Approved
White Cheddar Style 1
Date Of Issue: 17-01-17Owned & Authorised by
I.EL-Osta502749 19/01/2018
17.9
0.2
23.6
19.6
1.70
50.1 N/A
1.4
3.2
None
For nutritional information calculated by analysisALS Food and Pharmaceutical
UKAS to ISO 17025, INAB
Chilled - Dairy High Risk
2.1
Pass
Target
Target
N/A
N/A
N/A
Target
<100
<20
<20
Cream in colour
Firm
Mild Characteristic cheese
taste, creamy with a slight
tangy and savoury finish
Creamy, cheesy
<1000
Not Detected in 25g
<10000
<1000
Not Detected in 25g
Analytical Nutritional Page 6
Product Code Specification status
Product Name Revision number
Supplier Code Issue Date
Supplier product
codeReason for change
Packaging & Weight Control
Length Width Height Diameter
Vaccum Pouch Primary PET/PE Blue 18 0 350 450 n/a
Outer SecondaryCorrigated
Cardboard350 80 394 324 291
Pallet Tertiary Wood Brown 15000 0 1200 1000 165
18
350 Net Weight of unit
(g)
2000
15000 Net Weight of
Units per case in
(g)
12000
6 Total Weight of
Packaging per Case
(g)
458 Total Weight per
case (kg)
12.458 Maximum weight of
case is 15 kg
4 Total Weight of
packaging per
transit case (g)
1832 Total Weight per
transit case Kg)
49.832
1.35M Total cases per
container
#VALUE!
1000x1200
Vaccum Pouch Primary BRC UK Heat Sealed Heat Sealed N/AOuter Secondary BRC UK N/A Tape Clear YesPallet Tertiary N/A N/A N/A
Net TNE T1 T2 Drained
2000 1.5% 1970 1940 n/a 2kg Yes
If No, When can you comply? If NO, Accepted by Leathams?
If No, When can you comply? If NO, Accepted by Leathams?
DaysDaysDays
Component
Weight (g)
Per Unit
Recycled
Content (%)
Packaging Dimensions [mm]
Uncontrolled if
printed
VGN080 Leathams Approved
White Cheddar Style Grated Sheese 2KG 1
Date Of Issue: 17-
01-17
Owned & Authorised by
I.EL-Osta
502749 19/01/2018
* Important: The
use of PVC or PVDC
is not permitted.
We require an
improvement plan if
that is the case.
open shelf life amend
Validation
7.3-REC-3A-F
Product
Information :
Packaging
Cases per layer 9 Layers per pallet
Version 16.1Reason For Issue: updated to
include barcoding,allergen tab,
removed supply chain tab Affected Departments
:
Technical all categories
Gas flush with food grade Nitrogen and
Cardboard
Good quality 4 way pallet
Component
Primary/
Secondary/
Transit
Type of
Material Description Colour of Packaging
Cases per pallet 36 Pallet Height
Logos and environmental claims:
Total Weight Primary Packaging(g)
Total Weight Secondary Packaging (g)
Total Weight Transit Packaging (g)
Number of PRIMARY units per Case/Outer
Sea Freight or Road freight Road
Component SupplierPackaging supplier
accreditationCountry
Tamper
evidence detailsType of sealing
Pallets/Transit cases per container
Type of Pallet (i.e. CHEP -1000x1200mm, EURO-800x1200mm or other please apecify)
Container or Pallet Delivery Pallet
Container size Please Select
Primary/
Secondary/
Transit
Gauge Grade
Paste photograph of inner packaging here Paste photograph of outer packaging here
Photograph of Finished Product Labels
Inner Outer
Paste photograph of inner label here Paste photograph of outer label here
Colour of sealing
Is this
component
suitable for
recycling?
Photograph of Finished Product Packaging
Inner Outer
FULL PHOTOGRAPHY OF PRODUCT
Has full product photography been carried out? Yes
WEIGHT CONTROL
Weight Control
System
Minimum Weight Average Weight Catch On pack copy Is E mark required?
Standard required Comply (Y/N) If No, When can you comply? If NO, Accepted by Leathams?
Do you use shelf ready packaging (retail products only) Yes
Net Drained
2kg n/a
SUPPLY CHAIN STANDARDS
Outer Case Standards
The outer case label barcode shall scan, using a calibrated verifier at Grade B or Above or C if direct printed on the case.
Yes
The outer case labels shall be placed in duplicate one on the short edge and one on the long edge
Yes
The method of closure shall not compromise food safety by being a foreign body issue, nor shall it obscure any labels including
barcodes or outer case labels
Yes
The outer case label shall comply with this label Yes
The pallet shall not contain mixed durability dates or if it does there shall be a pallet label indicating the durability dates presentYes
The goods shall not protrude over the edges of the pallet. Yes
Pallet Standards
Standard requiredComply (Y/N)
The base shall be covered with a layer of cardboard
Yes
The pallet shall contain a pallet label stating the products on the pallet
Yes
Transporter StdStandard required Comply (Y/N)
The vehicle shall be delivered by a vehicle which is of a food grade and which is clean and free from debris Yes
The pallet shall be wrapped with where possible coloured shrink wrap Yes
The pallet corners shall be protected with pallet uprights Yes
Transporter DetailsTransport Temperature
Container DetailsStock Rotation-nsure you use the same units for time i.e. years months days etc
Life From Production 180
If the delivery is temperature controlled the goods can be supplied with a temperature printout history on demand YesTranporters shall be audited as to their suitability Yes
If red OR amber must be approved by the supply chain mgr @leathams
Lead time (order to delviery) 28Guaranteed minimum life into Leathams depot: 135% of life on delivery 75
Packaging Page 7
Product Code Specification status
Product Name Revision number
Supplier Code Issue Date
Supplier product code Reason for change
Labelling Information
Number of Digits:Check Digit:
Number of Digits:Check Digit:
height 291 width 324 lengh 394 weight 350height 165 width 1000 lengh 1200 weight 15000
open shelf life amend
Validation
Pack Traceability
Uncontrolled if
printed
VGN080 Leathams ApprovedWhite Cheddar Style Grated Sheese
2KG1
Date Of Issue:
17-01-17
Owned &
Authorised by
I.EL-Osta
502749 19/01/2018
7.3-REC-3A-
F
Product
Information:
Storage
Instruction
Version 16.1
Reason For Issue:
updated to
include
Affected
Departments :
Technical all
categories
Pack coding used: Batch CodeLot / batch code format: Product Referance then BB date
Does the product already have an inner and outer barcode? Both
Durability date type: BBDurability date format: dd.mm.yyyyLocation of durabilty date: Base of Pack
Barcode type:Inner Barcode Verifed and Documented YesOuter barcode number: 5034795001046 13
Inner barcode number: 5034795001015.00 13
Significant digits for GP 503479500101 5
Has Inner Barcode Passed WMS scanner? Select from the drop down
Has Outer Barcode Passed WMS scanner? Select from the drop down
Significant digits for GP 503479500104 6Barcode type:Outer Barcode Verifed and Documented Select from drop down
Is it safe to extend shelf life? NoHow long is it possible to extend life? BB date advisedWhat evidence do you have to support this? Microbiological shelf life trials
Shelf life (From Manufacture): 180 daysShelf Life Validation Data Held On File Yes
Cooking instructions if applicable:
This product is a ready to eat product but it can also be used in general cooking as a replacement for cheese.If delivered chilled or ambient, is product suitable for freezing? NoInstructions for defrosting: temp / time: N/A
This product is a ready to eat product.Usage InstructionsStorage instructions: Keep refrigerated 1-8 °C Once opened, keep in re-sealable pack and comsume within 5 days.
Country of origin: UK
Health Mark: n/a
Shelf life after defrost: N/AShelf life once opened: 5 days
Label claim 1:
FOR LEATHAMS USE ONLY
Health Mark Shape: n/a
Label claims:
Cases per Layer 4Layers per pallet 4
Units per case 6Cases per Pallet 36
Shelf life into Leathams 135
Case Pallet Primary Packaging type PET/PESecondary Packaging type Corrigated Cardboard
Misc Label Claims Page 8
Product Code VGN080 Specification status
Product NameWhite Cheddar Style
Grated Sheese 2KGRevision number
Supplier Code 502749 Issue Date
Supplier product code Reason for change
Process Number Level of Control Control Measures (CCP only) Limits (CCP only)
1
2
3
4
5
6
7
8
9
10
11
12
13
14 & 15 CCP
Physical
Dry & Liquid Raw Materials
(Sieved) or Liquid Fat Filtered
Sieve Integrity
See Sieving Policy16
17
18 CCP
Physical and Micro
Product is heated on a set
programme which has been
validated and demonstrated that
a core temperature of 70°C for 2
minutes or equivelent is achieved
See heat processing
and mixing process
19
20
21
22
23
24
25
26
27
28
28a
28b
28c
28d
29
30
31
32
33
34 CCP
Physical
Working metal detecor use of test
piece size Fe 1.8mm, 2.0 Nfe, 3.5
SS
See Metal Detector
Policy
35
36
37
38
39
Further Heating to achieve core temperature.
Review of mixer programme & fat & water
starting temperatures to ensure mix
temperature is achieved
Visual Check, Sieve Mesh, Intgrity Checks completed, Recorded on CCP
Sieving
Visual Inspection
Frequency: Every batch
Routine Metal Detector Challenge
Frequency: Continuous, before and after every batc
Confirm contmination of rejected product,
stop production, investigation to be carried
out bu FM & TM. Quarantine product and
recheck product since last successful check.
Process Flow & HACCP ValidationPlease list process steps in the table below. Please list one process step per l ine. If you have more than one control check list it twice.
Process Step Monitoring Procedures (CCP only) Action (when out of control)(CCP only)
Order Raw MaterIials
Order Packaging MaterIials
7.3-REC-3A-F
Product
Information:
CCP1
Version 16.1Reason For Issue: updated to include
barcoding,allergen tab, removed supply chain tab
Uncontrolled if printed
Leathams Approved
1
Date Of Issue: 17-01-
17
Owned & Authorised by
I.EL-Osta
19/01/2018
open shelf life amend
Affected Departments :
Technical all categories
Ambient Material Delivery &
Inspection
Mains Water Intake
Water Filter
Transfer to Water Heating
Tank
Packaging Delivery
Inspection & Packaging
Transfer to Dry StorageTransfer to Dry Storage
Remove Outer Packaging
Product manually removed
from tray.
Melting Tank
Sieving Dry Ingredients &
Filter FatWeighing
Addition to Mixer
Mixing and Heat Processing
Fill ing of Trays
Manual application of
plastic top sheet
Transfer to chilled settlement
room
Settlement of product (large
chiller)
Racks removed from
settlement room
Manual removal of plastic
top sheet
Fat Transferred to Melting
Tank
Transfer to Debox Room
Debox/Debag
Foreign body tail ings: Carry out assesment,
retain unusual findings, inform
Transfer to chilled storage
Chilled Storage
Despatched
Palletised/Picked
Manual cutting of the
product
Transfer to grating machine
Transfer to weighing machine
Collect in tray
Transfer to racks
Chilled Storage
Slicing of product
Outer Cased
Manual deposit in pouch and
weigh
Gas for MAP
Gas for MAP
Deposit in pouch
Manual feed onto metal
detector conveyor
Metal Detection
CCP 1 Page 9
Product CodeSpecification
status
Product Name Revision number
Supplier Code Issue Date
Supplier
product code
Reason for
change
CCP2 Validation
Please answer the questions relevant to the product you are supplying to Leathams
Vegan Cheese
open shelf life amend
Please ensure that your product conforms to the definition of meat as per EC Directive 2001/101 implemented by the Food Labelling
(Amendment) Regulations 2003 and Meat Product Regulations 2003. All meat declarations must be verified using a validated / approved
calculation method such as the Law Labs / BMMA calculator (web address: www.meatcontent.com ).
N/A - Vegan Cheese
Note: If suppliers own analytical data for fat and connective tissue is used in the calculation, rather than published data for the meat type,
then this must be an average of historical data collected over a significant time period. Data based on 1 or 2 results is not acceptable.N/A - Vegan Cheese
Uncontrolled if printed
VGN080 Leathams Approved
White Cheddar Style Grated Sheese
2KG1
Date Of Issue: 17-01-
17
Owned & Authorised by
I.EL-Osta
502749 19/01/20187.3-REC-3A-F
Product
Information:
CCP2
Version 16.1Reason For Issue: updated to
include barcoding,allergen tab,
removed supply chain tabAffected
Departments :
Technical all
categories
What is the meat content of the product? N/A - Vegan Cheese
Please state the meat content calculation method used and provide a copy of the calculation? N/A - Vegan Cheese
What is the temperature of the meat at intake? N/A - Vegan Cheese
Please state which country(s) the animals are sourced from. N/A - Vegan Cheese
Are the source farms accredited to any farm insurance schemes or Welfare standards? If yes, please specify. N/A - Vegan Cheese
Do you seek details of your meat suppliers animal welfare standards when auditing your supply base. If so please provide details N/A - Vegan Cheese
If Marinades are applied to the product:
· Please confirm whether this is applied as a dry powder or liquid.
· If made into a liquid, please confirm the maximum holding time and temperature from make up to use.
· Please confirm the sauce marinade is added before cooking (Y/N). If no please give details of Salmonella and Listeria controls for the
sauce marinade (e.g. cooking time and temperature, microbiological positive release etc)
N/A - Vegan Cheese
What is the concentration and volume of the brine solution? Does the product contain added water greater than 5% of the weight of the
product?N/A - Vegan Cheese
What is the temperature before and after the syringing process, and the time taken for this process? N/A - Vegan Cheese
If frozen, please provide worst case time/ temperature details for the defrosting process. In addition please confirm the temperature of the
area in which material is defrostedN/A - Vegan Cheese
If the product is vacuum packed, please give the max residual oxygen allowed. 0.90%
Please confirm that the supplier Health Mark will be clearly visible on the product as it is delivered in.
Please also state the issuing authority:N/A - Vegan Cheese
CCP 2 Page 10
Product CodeSpecification
status
Product Name Revision number
Supplier Code Issue Date
Supplier
product code
Reason for
changeopen shelf life amend
Uncontrolled if printed
VGN080 Leathams Approved
White Cheddar Style Grated Sheese
2KG1
Date Of Issue: 17-01-
17
Owned & Authorised by
I.EL-Osta
502749 19/01/20187.3-REC-3A-F
Product
Information:
CCP2
Version 16.1Reason For Issue: updated to
include barcoding,allergen tab,
removed supply chain tabAffected
Departments :
Technical all
categories
If one particular type of smoke is used e.g. “oak”, please indicate what type of wood is used and how the smoking process is controlled to
ensure that only the nominated smoke is used during productionN/A - Vegan Cheese
Please detail all cooling times and temperatures. 12 hours <5°C
Is the product handled post cooking, if how is the risk of microbial contamination controlled? N/A - Vegan Cheese
What are the times and temperatures for cooking the product? Please include core times and temperatures and how long it takes to reach
the core temperature.N/A - Vegan Cheese
Please provide a typical Cook / Cool profile for the product N/A - Vegan Cheese
Is the product smoked? If so how is it smoked? Please provide times and temperatures for the smoking process. N/A - Vegan Cheese
Is a starter culture added or is the product naturally fermented? If a starter culture is used, please state the type (s): N/A - Vegan Cheese
Please describe your stability controls, i.e. pH, water activity and moisture content of the product. Please provide profiles for these
parameters at each stage of the process.N/A - Vegan Cheese
Controlling factors for psychrotrophic clostridium botulinum. If your product is vacuum packed (VP) or modified atmosphere (MAP) and has
a shelf life of greater than 10 days the product must achieve at least one of the following factors throughout the food:- a) heat treatment of
90oC for 10 minutes or equivalent, b) aqueous salt level of > 3.5%, c) water activity of <0.97 or d) pH activity of <5.0 or e) any combination
of heat and preservative factors which has been shown to prevent the growth of and toxin production of c.botulinum. Please detail what
controls you have in place.
N/A - Vegan Cheese
Has this product been subjected to Challenge Testing to ensure that the product is safe? N/A - Vegan Cheese
CCP 2 Page 11
Validation
Product Code Specification status 0 QAS Check Date
Product NameWhite Cheddar Style Grated 2kg Revision number 0 QAS Check Completed by
Supplier Code 0 Issue Date 00/01/1900 Expiry Date of Batch(es) checkedSupplier product code LG.WHT.AA.2KG Reason for change 0 Batch(es) checked
Quality Attribute Sheet
General Information
Product CodeProduct Name
Label of unit (paste in
label (5cmx5cm)
Red Amber Green
Minimum Shelf life into
Leathams (state whether
days, months, years)
Less than 135 days N/A
135 daysVehicle temperature (°C) Other than 1-5°C N/A 1-5°CProduct temperature (°C) Other than 1-5°C N/A 1-5°CPackaging type – primary Other than In tact N/A In tactPackaging type – Secondary Other than In tact N/A In tact
Pallet type N/A
TVC cfu/g ≥ 10 000 000 (or >5 000 000 for
minced meat)N/A
< 100 000 (or <500 000 for minced
meat)Coliforms cfu/g >1 000 N/A < 100
Enterobacteriacae cfu/g n/a N/A n/a
E. coli cfu/g >500 (or >5 000 for meat
preparations)N/A
<50 (or<500 for meat
preparations)Listeria monocytogenes n/a N/A n/a
Listeria spp n/a N/A n/a
Salmonella spp Present in 10g (or in 25g for
poultry carcases)N/A
Absent in 10g (or in 25g for
poultry carcases)Bacillus Cereus cfu/g n/a N/A n/a
Cl. Perfringens cfu/g n/a N/A n/a
V. Parahaemolyticus n/a N/A n/a
Coagulase positive
staphylococci cfu/gn/a N/A
n/a
Pseudomonas >1 000 000 N/A <10 000
Incubation test n/a N/A n/a
Accelerated keeping
quality at 20-25oCn/a N/A
n/a
Yeasts n/a N/A n/a
Moulds n/a N/A n/a
Other: 0 N/A 0
0 0 N/A 0
0 0 N/A 0
0 0 N/A 0
0 0 N/A 0
0 0 N/A 0
0 0 N/A 0
Net weight (Average) Other than 2000 N/A 2000Net weight (Min) Other than 2000 N/A 2000Net Drained Weight (Min) N/A N/A n/a
Pack Photo ( 5cmx5cm)
Photo of the unit in its
packaging
N/A
Barcode - Inner Other than 0 N/A 0
Barcode - Outer Other than 0 N/A 0
White Cheddar Style Grated 2kg
7.3-REC-3A-F Product Information: QAS
Version 15.13
Date Of Issue: 06-06-16Owned & Authorised by
A. HarrisonUncontrolled if printed
0
Reason For Issue: Changed Costing sheet formatAffected Departments :
Technical all categories
Shelf life
Micro (CFU/g)
Chemical Tests
Packaging + Declarations
QAS Page 12
Validation
Product Code Specification status 0 QAS Check Date
Product NameWhite Cheddar Style Grated 2kg Revision number 0 QAS Check Completed by
Supplier Code 0 Issue Date 00/01/1900 Expiry Date of Batch(es) checkedSupplier product code LG.WHT.AA.2KG Reason for change 0 Batch(es) checked
Quality Attribute Sheet
General Information
Product CodeProduct Name
Label of unit (paste in
label (5cmx5cm)
Red Amber Green
White Cheddar Style Grated 2kg
7.3-REC-3A-F Product Information: QAS
Version 15.13
Date Of Issue: 06-06-16Owned & Authorised by
A. HarrisonUncontrolled if printed
0
Reason For Issue: Changed Costing sheet formatAffected Departments :
Technical all categories
Shelf life
Case/outer unit label N/A
Units per case Other than 0 N/A 0Layers per pallet Other than 4 N/A 4Cases per layer Other than 9 N/A 9Cases per pallet Other than 36 N/A 36Pallet height (m) Other than 1.35M N/A 1.35M
Photo of Product (product
without any packaging)N/A
Apprearance White or dark coloured N/A Cream in colourTexture Soggy. hard or incompressible N/A Firm
Taste
Bitter, sour or bland
N/A
Mild Characteristic cheese taste,
creamy with a slight tangy and
savoury finish
Aroma Creamy, light and cheesy N/A Earthy, pungent off notesRisk Categories - A= most risk E = lowest risk
Finished Product QCPs
Visual and Organoleptic Characteristics
Supply Chain Information
QAS Page 13
Product CodeSpecification
status
Product NameRevision
number
Supplier Code Issue Date
Supplier
product code
Reason for
change
Name:Position:
Date:
Name:Position:
Date:
For & On Behalf
Of The Supplier
Date For & On Behalf Of
Leathams Ltd
Date
1 Hannah Crindle 19/01/2018 Isabelle Desmons 19/01/201823456
When the specification is completed and agreed by both parties, an authorised person on behalf of the supplier is to sign the specification by typing in
their Name, Position and Date at the bottom of 'The Supplier Warrants' section. The supplier can also add a scanned signature, but this is not
mandatory. Then the file is emailed to Leathams Ltd. The specification becomes contractually binding on the supplier once received by email. The
specification will be countersigned by Leathams Ltd, then converted to PDF and a copy emailed back to the supplier for their files.
For subsequent minor changes to an approved specification, once the changes have been made to the Excel file, the supplier signs the appropriate
'Specification Amendments' box by typing in their Name and Date, then emails to Leathams Ltd. Again, the specification will be countersigned by
Leathams Ltd, converted to PDF and a copy emailed back to the supplier for their files.
For a full specification review, the 'The Supplier Warrants' section will be resigned, as above.
Uncontrolled if
printed
VGN080 Leathams Approved
White Cheddar Style
Grated Sheese 2KG1
Date Of Issue: 17-
01-17
Owned &
Authorised by
I.EL-Osta
502749 19/01/20187.3-REC-3A-F
Product Information:
Warranty
Version 16.1
Reason For Issue:
updated to include
barcoding,allergen tab,
removed supply chain
tab
open shelf life amend
Validation
The Specification is valid for 24 months from the date of issue. After 24 months, Leathams Ltd cannot guarantee that a customer
has the most up to date specification
Signing Specifications & Delivery Method
Affected Departments
:
Technical all
categories
To be responsible for the content of the final artwork having received reasonable advise for the supplier.
The Supplier Warrants:
The supplier warrants that the Product, the Manufacturing premises and Distribution facilities will comply in every respect with the provisions of
existing legislation and statutes, of either the United Kingdom or EC origin, and all Regulations, Statutory Instruments, Directives, orders, decisions or
any other requirements made thereunder, which relate to, or control the nature, substance, quantity, quality, fitness for purpose, packaging, packing,
labelling, sale, offering for sale, use, marking, traceability, constitution, importation, exportation, transportation, possession, dealing, make-up or trade
description of such goods.
The supplier is responsible for informing Leathams Ltd of any proposed changes in the specification (eg. formulation, manufacturing procedures or
packaging materials etc.). No changes may be made without express written agreement to this effect in the case of Merchant Gourmet/Leathams or
Chefs Brigade “Leathams brands”. Leathams products' specifications are confidential and should not be sent to a Third Party by the Supplier without
Leathams Ltd approval.
The supplier is responsible for ensuring that all products, as far as is reasonably possible, are manufactured in accordance with the specification, where
there is a deviation that they inform Leathams Ltd of this in advance of shipping the goods.
The supplier warrants that any documents relating to the goods that are delivered to Leathams Ltd, a Third party Warehouse or Directly to a customer
on behalf of Leathams Ltd are valid and that the information contained in the documents is correct.
The product shall be manufactured at all times to the best practice reasonably available in the industry, and where this cannot be achieved this should
be highlighted to Leathams Ltd, and in this respect is responsible with keeping upto date with all regulations in force in Europe as it relates to the
specific product and in general.
Signed on Behalf of Supplier as a declared authorised signatory.Guy CrichtonDirector
08.09.17
Leathams Ltd Warrants:
Authorised By
open shelf life amended to 5 days on supplier label
Not to share information contained in this specification with a third party other than that which is stated above as the property of leathams Ltd,
without the knowledge and permission of the supplier.
To advise of specific Leathams Ltd requirements in terms of the end user.Signed on Behalf of Leathams Ltd:
Isabelle DesmonsFood technologist23 November 2017
Revision Number Amendments
Warranty Page 14