Adress:
Factory: Route de Kef
9070 Medjez El Bab, Tunisie
Sales & Marketing Office:
Rue du textile, Z.I Sidi Rézig 2033 Mégrine, Tunisie
Tomato Paste
| OBJECT | DESCRIPTION | |
| 1 | Product name | TOMATO PASTE: DCT
|
| 2 | Composition | Fresh tomatoes |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 28% – 30%
– pH: 3.9 – 4.50 – Total acidity: 7% max – Total sugar: 45% min – Howard degree: 50% max – Normal chlorides: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 60mg / kg max Complies with standard NT 52-02 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/6, 1/2, 4/4, 2.5 / 1, 5/1). |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. Consume regularly without restriction. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| Date of application: | ||
Redacteur |
Auditor | Approving |
| Dir. Quality Control
J.Laaroussi
|
|
|
| OBJECT | DESCRIPTION | |
| 1 | Product name | TOMATO PASTE: DCT
|
| 2 | Composition | Fresh tomatoes |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 28% – 30%
– pH: 3.9 – 4.50 – Total acidity: 7% max – Total sugar: 45% min – Howard degree: 50% max – Normal chlorides: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 60mg / kg max Complies with standard NT 52-02 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/6, 1/2, 4/4, 2.5 / 1, 5/1). |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. Consume regularly without restriction. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| Date of application: | ||
Redacteur |
Auditor | Approving |
| Dir. Quality Control
J.Laaroussi
|
|
|
| OBJECT | DESCRIPTION | |
| 1 | Product name | TOMATO PASTE: DCT
|
| 2 | Composition | Fresh tomatoes |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 28% – 30%
– pH: 3.9 – 4.50 – Total acidity: 7% max – Total sugar: 45% min – Howard degree: 50% max – Normal chlorides: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 60mg / kg max Complies with standard NT 52-02 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/6, 1/2, 4/4, 2.5 / 1, 5/1). |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. Consume regularly without restriction. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| Date of application: | ||
Redacteur |
Auditor | Approving |
| Dir. Quality Control
J.Laaroussi
|
|
|
Whole Peeled
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Peeled crushed tomatoes: (canned) |
| 2 | Composition | Peeled crushed tomatoes, salt, critical acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 7% min
– pH: 3.90 – 4.20 – Total acidity: 8% max – Normal chlorides: 1% max – Seed weight: 5% max of the weight of the tomatoes – Total surface of skins remaining adherent to the fruit: 2cm2 / 100gr – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.02% max of the weight of the continuous case in accordance with standard NT 52.03 (1983) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– – 03 years |
| 5 | Conditioning | Boxes (1/2, 2.5 / 1, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| C | 11/06/20 | Update of the dry extract |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJEcT | DESCRIPTION | |
| 1 | Product Name | Diced Peeled cubed tomato: (in box) |
| 2 | Composition | Cubed peeled tomatoes, tomato juice, salt, critical acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 4% min
– pH: 3.90 – 4.20 – Total acidity: 8% max – Normal chlorides: 1% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.02% max of the weight of the continuous case in accordance with standard NT 52.03 (1983) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| C | 16/07/20 | Document update |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Whole peeled tomatoes: (canned) |
| 2 | Composition | Whole peeled tomatoes, tomato juice, salt, critical acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 4% min
– pH: 3.90 – 4.20 – Total acidity: 8% max – Normal chlorides: 1% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.02% max of the weight of the continuous case in accordance with standard NT 52.03 (1983) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 3/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| C | 16/07/20 | Document update |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
Pizza Sauce
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Pizza Sauce: (in box)
|
| 2 | Composition | Peeled crushed tomatoes, oregano, basil, salt, citric acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 9 – 12%
– pH: 3.90 – 4.20 – Total acidity: 8% max – Chlorides added: 1% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2 – 4 / 4-2.5- 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Storage away from heat and humidity |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Dated | Object |
Harissa
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Harissa from Cap-Bon: (in box & tubes) |
| 2 | Composition | Mixture of red peppers: (Baklouti, Meski and Beldi, Starter, Sahuaro, Anamex), Caraway, Coriander, Garlic, Salt |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 14% min
– pH: 4.50 Max – Total acidity: 3.60% max – Chlorides added: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.15% of the weight of the total dry extract in accordance with Order No. 39 of 02-05-2016 – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal expiration date (DDM):
– 03 years |
| 5 | Conditioning | Boxes (1 / 6,1 / 2,4 / 4,2.5 / 1), Tubes (70gr, 140gr) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Storage away from heat and humidity |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. To be consumed sometimes in moderation |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Harissa from Cap-Bon: (in box & tubes) |
| 2 | Composition | Mixture of red peppers: (Baklouti, Meski and Beldi, Starter, Sahuaro, Anamex), Caraway, Coriander, Garlic, Salt |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 14% min
– pH: 4.50 Max – Total acidity: 3.60% max – Chlorides added: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.15% of the weight of the total dry extract in accordance with Order No. 39 of 02-05-2016 – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal expiration date (DDM):
– 03 years |
| 5 | Conditioning | Boxes (1 / 6,1 / 2,4 / 4,2.5 / 1), Tubes (70gr, 140gr) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Storage away from heat and humidity |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. To be consumed sometimes in moderation |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Harissa from Cap-Bon: (in box & tubes) |
| 2 | Composition | Mixture of red peppers: (Baklouti, Meski and Beldi, Starter, Sahuaro, Anamex), Caraway, Coriander, Garlic, Salt |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 14% min
– pH: 4.50 Max – Total acidity: 3.60% max – Chlorides added: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.15% of the weight of the total dry extract in accordance with Order No. 39 of 02-05-2016 – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal expiration date (DDM):
– 03 years |
| 5 | Conditioning | Boxes (1 / 6,1 / 2,4 / 4,2.5 / 1), Tubes (70gr, 140gr) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Storage away from heat and humidity |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. To be consumed sometimes in moderation |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Harissa from Cap-Bon: (in box & tubes) |
| 2 | Composition | Mixture of red peppers: (Baklouti, Meski and Beldi, Starter, Sahuaro, Anamex), Caraway, Coriander, Garlic, Salt |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 14% min
– pH: 4.50 Max – Total acidity: 3.60% max – Chlorides added: 1.5% max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Mineral impurities: 0.15% of the weight of the total dry extract in accordance with Order No. 39 of 02-05-2016 – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal expiration date (DDM):
– 03 years |
| 5 | Conditioning | Boxes (1 / 6,1 / 2,4 / 4,2.5 / 1), Tubes (70gr, 140gr) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Storage away from heat and humidity |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. To be consumed sometimes in moderation |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
Jam
| OBJET | DESCRIPTION | |
| 1 | Product Name | Apricot jam: canned
|
| 2 | Composition | Apricot, sugar, pectin, citric acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– -pH: 3.2 – 3.4 – Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.01% by weight max – Contaminants: – Lead (Pb): 1mg / kg max – Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– – To consumed preferably within 3 years from the date of production. – – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consume as it. Any consumer. Once opened, the product should be stored in the refrigerator and consumed promptly. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Quince jam: canned |
| 2 | Composition | Quinces, sugar |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– pH: 3.2 – 3.4 – Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.01% by weight max – Contaminants: Lead (Pb): 1mg / kg max Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesale, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Subject |
| OBJECT | DESCRIPTION | |
| 1 | Product name | Fig jam: canned |
| 2 | Composition | fig, sugar |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– pH: 4.60 – 4.80 – Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.01% by weight max – Contaminants: Lead (Pb): 1mg / kg max Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consume as it. Any consumer. Once opened, the product should be stored in the refrigerator and consumed promptly. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Date | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Strawberry jam: canned
|
| 2 | Composition | Strawberry, sugar, pectin, citric acid |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– pH: 3.2 – 3.4 Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.04% by weight max – Contaminants: Lead (Pb): 1mg / kg max Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989), NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consume as it. Any consumer. Once opened, the product should be stored in the refrigerator and consumed promptly. |
| B | 26/04/18 | Document update in accordance with IFS |
| A | 19/01/09 | Document creation |
| Revision | Dated | Object |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Quince jam: canned |
| 2 | Composition | Quinces from Cap Bon, sugar |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– pH: 3.2 – 3.4 – Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.01% by weight max – Contaminants: Lead (Pb): 1mg / kg max Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesale, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| A | 22/09/2020 | Création du document |
| Revision | Date | Subject |
| OBJECT | DESCRIPTION | |
| 1 | Product Name | Fig jam: canned |
| 2 | Composition | Fig DJEBBA, sugar |
| 3 | Biological, chemical and physical characteristics relevant to food safety | – Dry extract: 65% min
– pH: 4.60 – 4.80 – Fruit content: 45% min in accordance with standard NT 52-46 (2011) – Mineral impurities: 0.01% by weight max – Contaminants: Lead (Pb): 1mg / kg max Tin (Sn): 250mg / kg max – Hygiene and toxicity conditions: Complies with standard NT 52-37 (1989) and NT 46.01 (2005) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 (1983) |
| 4 | Expected shelf life and storage conditions | Optimal use-by date (DLUO):
– 03 years |
| 5 | Conditioning | Boxes (1/2, 4/4, 5/1) |
| 6 | Food safety labeling and / or instructions for handling, preparation and use | – Complies with the Decree of September 3, 2008, relating to the labeling and presentation of prepackaged food.
– To consumed preferably within 3 years from the date of production. – Store away from heat and humidity. |
| 7 | Distribution methods | Transport at room temperature by internal transport service. (wholesaler, GMS ..). |
| 8 | Intended use and destination (user, consumer) | Boxes: last consumers consumed as it. Any consumer.
Once opened, the product should be stored in the refrigerator and consumed promptly. |
| A | 22/09/2020 | Document creation |
| Revision | Date | Object |
Cans
Polpa Bag in Box
| OBJECT | DESCRIPTION | |
| 1 | Product Name |
Tomato pulp
|
| 2 | Composition | Crushed Peeled tomatoes, citric acid, salt |
| 3 | Biological characteristics,relevant chemical and physical for food safety
food |
– Dry extract: 7% min – PH: 3.90 – 4.20 – Total acidity: 8% max – Normal chlorides: 1% max – Seed weight: 5% max of the weight of the tomatoes – Total surface of skins remaining adherent to the fruit: 2cm2 / 100gr – Hygiene and toxicity conditions: Complies with standard NT 52-01, NT 46.01 (2005) – Mineral impurities: 0.02% max of the weight of the contents of the box in accordance with standard NT 52.03 (1983) – Pesticide residues: complies with the maximum tolerated limits for pesticide residues established by standard NT 117.03 |
| 4 | Nutritional values / per 100g |
– Energy: 117 KJ / 27.94 Kcal – Fat: 0.2g (Saturated: 0.03g / Monounsaturated: 0.02g / Polyunsaturated: 0.11g) – Carbohydrate: 4.5g (Sugars: 2.2g / Dietary fiber: 1.3g) – Proteins: 2.05g – Salt: 0.3g – Vitamin A: Negligible amounts – Vitamin C: Negligible amounts – Vitamin E: Negligible amounts – Calcium: Negligible quantities – Iron: 3.8mg |
| 5 | Service life and conditions
planned conservation |
– Best before date of use (DLUO): 18 months |
| 6 | Conditioning | Aseptic bags of 10kg, 20kg, 200kg |
| 7 | Labeling relating to the safety of
food and / or instructions for handling, preparation and use |
Indication of production date and time, barrel number and weight |
| 8 | Transport conditions | Transport at ambient temperature in trailers or containers |
| 9 | Intended use and destination (user,
consumer) |
Industry for reconditioning – End consumer consumed as it. Any consumer – Once opened, the product must be stored at a temperature of max 6 ° C and consumed quickly. |
| D | 20/11/20 | Ajout des valeurs nutritives |
| C | 11/06/20 | Mise à jour de l’extrait sec |
| B | 26/04/18 | Mise à jour document conformément à l’IFS |
| A | 19/01/09 | Création du document |
| Révision | Date | Objet |
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