1.0 GENERAL CHARACTERISTIC. Room temperature max 22 C. Sterilization, min F(0) > 15. Produced in Italy. The product are ogm free

Transcript

1 1.0 GENERAL CHARACTERISTIC 1.1 DESCRIPTION 1.2 T.M.C. 1.3 STORAGE Off summer truffles combined with fresh mushrooms, in a recipe that this one of the oldest and most traditional in Italy. 48 months ( indicated as: GG/MM/YYYY), this date is indicate on the label, from date of production. Room temperature max 22 C 1.4 TREATMENT 1.5 LABELING 1.6 QUALITY MANAGEMENT SYSTEM 1.7 ORIGIN Sterilization, min F(0) > 15 In each packaging there are description, ingredient, weight, batch, TMC, the producer. The working process are following the HACCP system. Each process is described and analyzed in the HACCP Handbook Produced in Italy Dir n. 2000/13/CE D.I.vo n. 109/1992 (IT) D.I.vo n. 181/2003 (IT) Reg. (CE) 178/2002 Reg (CE) 852/ OGM The product are ogm free Reg. (CE) n.1829/2003 Reg. (CE) n.1830/ INGREDIENTS 1.10 ALLERGENS Champignon mushroom (Agaricus Bisporus) 54%, water, extra vergin olive oil, summer truffles breakings (Tuber aestivum Vitt) 8%, salt, sepia ink, aromas, cornstarch, sunflower lecithin, alimentary fiber ( inuline ), black pepper, acidity corrector: citric acid ( E330 ), garlic. sepia ink ( mollusk ) Direttiva n. 2003/89/CE D. I.vo n. 114/2006 (IT) 1.11 ADDITIVE emulsifier: E 322 (sunflower lecithin ), acidity corrector: E 330 ( acid citric) Reg CE 1331/2008 Reg CE 1332/2008 Reg CE 1333/ AROMA Present Reg CE 1334/ RADIATION The product is not submitted to any type of treatment with use of radiations ionizing Reg. (CE) n.1999/2/ce Reg. (CE) n.1999/3/ce

2 1.14 PACKAGING The primary packaging are alimentary glass jar, the secondary packaging is a carton Reg. (CE) n. 1935/2004 Reg (CE) n. 2023/2006 D.min 21/03/ USAGE 1.16 INFORMATION This sauce is excellent as a spread, making and original bruschetta on bread an is very good with roasts, pasta, rice. This product can be eating without dosing limit. After opening keep to 4 C for max 5 days. 2.0 CHARACTERISTIC ORGANOLEPTIC 2.1 Aspect 2.2 Color 2.3 Smell 2.4 Taste 2.5 Consistency sauce black Typical typical and pleasant sauce 3.0 QUALITY CHARACTERISTIC PARAMETER UNIT LIMIT STD ( max ) METHOD 3.1 ph < 6.5 DM aw < 0.97 ISO 21807: CHEMICAL CHARACTERISTIC Parameter Value Method Heavy metal < 0.01 ppm MP 006 REV.07 DEL 2013 Pesticides < 0.01 ppm UNI EN 15662:2009

3 5.0 MICROBIOLOGICAL PARAMETER Parameter Unit max value Method 5.1 CBT UNI EN ISO : Coliforms ISO 18593: ISO 4832: E. Coli ISO : Stafilococcus A UNI EN ISO : Salmonella Absent in 25 gr AFNOR UNI 03/06-12/07 Listeria Monocytogenes Absent in 25 gr AFNOR AES 10/ NUTRITION FACTS MEDIUM VALUE FOR 100 GR 6.1 Energetic Value Kcal 549 / KJ Protein Carbohydrate Sugar Fat Saturated fat 3.2 1, , Salt 1,22

4 7.0 PRIMARY PACKAGING 7.1 packaging Jar 580 CEE, Metallic Twist off 82 gold 7.2 size (8.5d x 12h) cm 7.3 Weight of jar 327 gr 7.4 Gross weight 827 gr 7.5 Net weight 500 g 7.6 Drined net weight EAN UPCA 8.0 SECONDARY PACKAGING 8.1 Packaging secondary Carton 8.2 Color white 8.3 Number of pieces for carton Size carton (15h x 35l x 26w) cm 8.5 Weight of carton 0.127kg 8.6 Gross weight with carton kg

5 9.0 PALLET 9.1 Pallet Epal legno 9.2 Number carton/layers Number layer/pallet Total cartons Total pieces Gross weight with pallet 580 kg 9.7 size pallet ( 180h x 80l x 120p ) cm