55 ml 1 GENERAL CHARACTERISTIC 1.1 DESCRIPTION 1.2 T.M.C. 1.3 STORAGE 1.4 TREATMENT The olive oil are infused with white truffle, and a special time to obtain the perfect olive oil flavoured. 24 months ( indicated as: GG/MM/YYYY), this date is indicate on the label, from date of production. BATCH = L.XYYY L: BATC, X (year, L=2012 M=2013, N=2014..) YYY = days of years Room temperature max 22 C. Store in a cool, dry place away from light and heat ------------------ 1.5 LABELING In each packaging there are description, ingredient, weight, batch, TMC, the producer. D.I.vo n. 109/1992 (IT) Reg. CE 1169/2011 1.6 QUALITY MANAGEMENT SYSTEM The working process are following the HACCP system. Each process is described and analyzed in the HACCP Handbook Reg. (CE) 178/2002 Reg (CE) 852/2004 1.7 ORIGIN Produced in italy 1.8 OGM The product are ogm free Reg. (CE) n.1829/2003 Reg. (CE) n.1830/2003 1.9 INGREDIENTS Olive oil, white truffles (tuber Magnatum Pico) 0.1%, aroma 1.10 ALLERGENS 1.11 PRESERVE The product does not contain allergenic substances or products containing such components. During the collection, transfer and processing, the product is not subject to any risk of cross contamination Absent Reg. CE 1169/2011 Reg CE 1331/2008 Reg CE 1332/2008 Reg CE 1333/2008 1.12 AROMA Present Reg CE 1334/2008 1.13 RADIATION The product is not submitted to any type of treatment with use of radiations ionizing Reg. (CE) n. 733/2008 Reg. (CE) n.1048/2009
55 ml 1.14 PACKAGING 1.15 USAGE 1.16 INFORMATION The primary packaging are alimentary square bottle, the secondary packaging is a carton ideal for fish, sandwich, pasta, meat. The Daily value is 15 ml. Reg. (CE) n. 1935/2004 Reg (UE) n. 10/2011 D.M 21/03/1973 2.1 Aspect 2.2 Color 2.3 Smell 2 CHARACTERISTIC ORGANOLEPTIC liquid green Typical 2.4 Taste 2.5 Consistency Natural, typical and pleasant liquid 3 QUALITY CHARACTERISTIC 3.1 3.2 PARAMETER UNIT LIMIT STD ( max ) METHOD Fatty acids < 0.5 Peroxide < 10 REG. CEE 2568 DEL 11/07/1991 REG. CEE 2568 DEL 11/07/1991 4 CHEMICAL CHARACTERISTIC Parameter Unit Law 4.1 Heavy metal ppm 4.2 Pesticides ppm Reg. (CE) n.1881/2006 e s.m.i Reg. (CE) n. 2015/1005 Reg. CE n. 396/2005 Reg. CE n. 149/2008 5 MICROBIOLOGICAL PARAMETER Parameter Unit max value Method 5.1 CBT 30 C U.F.C /g < 10 UNI EN ISO 4833:2004
55 ml 5.2 5.3 Coliforms 45 C B.Cereus U.F.C /g < 10 ISO 18593:2004 + ISO 4832:2006 U.F.C /g < 10 UNI EN ISO 7932:2005 5.4 E. Coli U.F.C /g < 10 ISO 16649-2:2001 5.5 Stafilococcus A U.F.C /g < 10 UNI EN ISO 6888-1:2004 5.6 5.7 Salmonella Absent in 25 gr AFNOR UNI 03/06-12/07 Listeria Monocytogenes Absent in 25 gr AFNOR AES 10/03-09-00 6 NUTRITION FACTS MEDIUM VALUE FOR 100 GR 6.1 Energy kj3700/ kcal 900 6.2 Fat 100 g 6.3 Of which Saturated 14,76 g 6.4 Carbohydrate 0 g 6.5 Of which sugars 0 g 6.6 Protein 0 g 6.7 Salt 0 g 6.8 NUTRITION FACTS Serv. Size: 1 tbs ( 15 ml ). Serving per container:3 Amount per Serving: Calories 120, Total fat 14 g ( 20%DV ), Sat fat 2 g ( 10%DV ), Trans Fat 0 g, Cholest. 0 mg ( 0%DV ), Sodium 0 mg ( 0%DV ), Total Carb 0 ( 0%DV ), Fiber 0 ( 0% DV ), Sugar 0 g, Protein 0 g. Vitamin A 0%, Vitamin C 0%. Calcium 0%, Iron 0%. Percent Daily Values ( DV ) are based on a 2000 calorie
55 ml 7.1 7.2 7.3 7.4 7.5 packaging size Weight of jar Gross weight Net weight 7 PRIMARY PACKAGING Obelisco 60 ml ( 12.5 h x 3.8 d ) cm 124 gr 174 gr 50 g (55 ml) 7.6 7.7 Drined net weight ---- EAN13 8000236500130 8 SECONDARY PACKAGING 8.1 8.2 Packaging secondary Color Carton white 8.3 Number of pieces for carton 12 8.4 8.5 8.6 Size carton Weight of carton Gross weight with carton ( 14.5h x 18l x 13d ) cm 0.107 kg 2.195 kg
55 ml 9 PALLET 9.1 Pallet Epal legno 9.2 Number carton/layers 32 9.3 Number layer/pallet 10 9.4 Total cartons 320 9.5 Total pieces 3840 9.6 Gross weight with pallet 717 kg 9.7 size pallet ( 160h x 80l x 120p ) cm
55 ml 10 FLOW CHART PRODUCT Raw material collection Collection packaging materials Reproces sing? 4 Flavoring IO 18 Load on the line IO 08 IO 07 Flavors collection Blow air with the compressor Eventuale Dosaggio testimone IO 18 7 Bottles filling IO 14 ccp2 Pasteurization (Soy) 8 Bottles closure 9 Storage in the warehouse IO 04 IO 11 10 Labelling and packaging IO 24 11 Loading and delivery IO 29