Product Specifications and Manufacture

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DOCUMENT NAME	3.6 Manufacturing and Product Specifications
Document Reference Number	3.6
Document Sub-Sections	3.6.1a List Of Manufactured Products 3.6.2a Product Specifications And Particulars Kept Onsite Including: Microbiological, Physical & Chemical Limits And Manufacturing Instructions And Records
Issue Number	1.0
Issue Date:	05/01/2024
Last Reviewed Date	05/01/2024
Reviewed by	Board of Directors
Next Review Date	Annualised 05/01/2025 (Earlier if any significant changes made or required).
Responsible Officer(s)	Board of Directors
Distribution	Accessible and distributed to all staff Accessible via FERA intranet or available upon request.
Storage	Stored on the intranet.
Document Control	Uncontrolled Copy Unless Printed on Yellow Signed Paper or accessed on intranet.
Amendments with date of amendment.	Nil
Document Notes	Nil
Intranet Link	3.6 Map (Manufacturing Specifications)) \| INTRANET I Fera
Authorised by	Adeel Iqbal

3.6.1a LIST OF PRODUCTS MANUFACTURED ONSITE

Item Number	Product Name	Product Specifications and Manufacturing Process
1	FERA Chocolate Walnuts	1061 (fera.london )
2	FERA Chocolate Pistachio	1061 (fera.london )
3	FERA Nut Filled Medjools Half Dipped in Luxury Belgian Milk Chocolate	1061 (fera.london )
4	FERA Nut Selection Box	1061 (fera.london )

3.6.2a PRODUCT SPECIFICATIONS AND PARTICULARS KEPT ONSITE INCLUDING: MICROBIOLOGICAL, PHYSICAL & CHEMICAL LIMITS AND MANUFACTURING INSTRUCTIONS AND RECORDS

Product Name
Secondary Name / Descriptor
Product Image
SKU
Product Category
Brand
Ingredients and Ingredient Specifications
Allergen Information
Country of Origin
Product Warnings
Storage Information
Net Weight
Suitable For
Barcode
Best Before Declaration
Product Shelf Life
Traceability / Lot Code Format
Recycling Information
Preparation and Use Instructions
Country of Packing
Consumer Care & Manufacturer Address
Product Returns Address & Complaints
ABV %
Product Claims

Nutritional Information	Per 100g
Energy kcal	315 kcal
Energy kJ	1320 kJ
Fat	12.8g
Fat (of which saturates)	4.6g
Carbohydrates	39.2g
Carbohydrates (of which sugars)	34.5g
Fibre	7.1g
Protein	5.4g
Salt	0.04g

Number	Allergen Name	Allergen Present (YES/NO)	Risk of Allergen Cross Contamination or May Contain Statement
1	Celery
2	Cereals containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat or their hybridised strains)
3	Crustaceans
4	Eggs
5	Fish
6	Lupin
7	Milk
8	Molluscs
9	Mustard
10	Nuts (almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut, macadamia nut and Queensland nut),
11	Peanuts
12	Seasame Seeds
13	Soya, Soybeans
14	Sulphur dioxide and sulphites above 10 mg/kg or 10 mg/litre expressed as SO2.

Manufacturing Process
Processing Aids Used
Packing
Packaged in a Protective Atmosphere
Cartoning
Storing
Delivery

Suitability Attribute(s)
Microwaveable
Freezeable
Organic
Suitable for Vegetarians
Suitable for Vegans
Fairtrade
Kosher
Halal
Fat Free
Free from Gluten
Free from Wheat
Free from Oats
Free from Lactose
Free from Milk & Milk Derivatives
Free from Nut & Nut Derivatives
Free from Peanuts
Free from Sesame Seeds
Free from Mustard
Free from Celery
Free from Egg
Free from Fish
Free from Shellfish (Molluscs, Crustaceans)
Free from Soya & Soya Deriviatives
Free from Sulphur Dioxide, Sulphites
Free from Yeast
Free from Lupin
Free from GM / Novel Agents
Use of Irradiated Ingredients
Suitable for Diabetics
Suitable for Coeliacs

Declarations, Statements and Notes relating to the above Attributes

Title	Details	Supplementary Information
Supplier Name
Supplier Address(es)
Product Specifications
Packaging Materials
Artwork
Cutter Guides
Master Carton Information
Supplier Certifications
Food Grade Certification
Images

Details	Information
Units per Carton / Case
Cost per Unit (wholesale)
Cost per Case (wholesale)
Recommended Retail Price
VAT Rating

Product Characteristics	Information
Appearance
Taste
Texture
Permissible Defects
Non Conformances

Product Visuals
Product Primary Image
Front
Back of Pack
Sides
Internal
Completed Product
Carton
Video

Safety Information
Consumer Care
Manufacturing Site
Accounts
Technical
Emergency / Product Recall Contact
Safety Warranty
Compliance Warranty
Font Size on Product
Product Testing & Safety Certificates

Test	Maximum Tolerable	Frequency of Testing	Test Method
TVC (Aerobic) cfu/g
Yeast cfu/g
Mould cfu/g
Coliform or Enterobacteriaceae cfu/g
E-coli cfu/g
Salmonella spp in 50g
Listeria Monocytogenes in 50g
Listeria spp
Staphylococcus aureus cfu/g
Metal Detection

SHELF LIFE TESTING STUDY
PRODUCT NAME
PRODUCT FOOD SAFETY RISK LEVEL
PRIMARY IMAGE
STUDY DATE INCEPTION
STUDY LEAD

Sensory Attributes Being Tested
TEXTURE Smoothness Consistency Firmness Softness	TASTE Loss of taste Bitterness Oversweetness Loss of taste characteristic profile
ODOUR Minimal aroma ranging to rotting or alcoholic smell Pathogenic smell	APPEARANCE Skin loss Discolouration Residues on surface Visible pathogens Change from original specification Loss of volume

Shelf Life Validation and Verification
UKAS Accredited Laboratory Analysis	We work with external experts to help determine the shelf life of our products by using the latest shelf life testing methods and technology. The UKAS accredited labs we use are accredited to the international standard for quality management (ISO 17025). This helps ensure we have a high quality method to determine accurate shelf life testing to facilitate compliance with statutory requirements. Our shelf life analyses, helps us define accurate dates for our products, ensuring that the quality remains acceptable and safe for consumers. During this process we analyse our products for: Food-borne micro-organisms such as Listeria, Salmonella, E-Coli, Yeasts and Moulds, Staphylococcus Aureus, Bacillus Cereus, Lactic Acid Bacteria Total viable count Enterobacteriaceae Moisture content Acidity levels pH Water activity Fat rancidity
Verification of Activities	Record of discussion with Intertek Laboratory Testing Services. Consultation with: Katarzyna Bednarczyk Intertek Food Microbiology and Shelf Life Analysis Specialist And Patricia Cotterill Intertek Shelf-Life Analysis Specialist Agenda: To obtain advice and carry out analysis accordingly for shelf life testing for dates for The Date Company London Discussion outcome: The specification of the product was provided to the Intertek along with details of the chain of the product and the retail activities, packaging and storage. It was deemed that the most robust scientific process to obtain an accurate shelf life is to perform testing on a sample of dates at monthly intervals for the first 3 months of the shelf-life study. After this point further tests are carried out at the 6-month, 9-month and 12-month points. The tests decided upon that are required are as follows: TVC Entero E-Coli Listeria Salmonella Staph. Aureus To Proceed: A study has been started to conduct a shelf life analysis on a batch of chocolate coated dates to analyse product at the following monthly intervals: 1, 2, 3, 6, 9, 12. The tests performed will be TVC, entero, E-Coli, Listeria, Salmonella, S. Aureus.
UKAS Report(s)

Final Shelf Life Value

Best Before End: 6 Months

Specifications Review
Product Specifications Review Date
Next Specification Review Date
Review Conducted By