Kraft Foods Supplier Quality and Food Safety Forum
Forum Dates: North America – May 2010 EU/CEEMA – April 2010
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Topics: Kraft Foods Raw Material Specification Requirements & Process
Agenda Topics
Introduction New Global Specification Management System – Process • Specification Agreement Report
– GKIT
Q&A 2
Regional & Addendum Information Composition Nutrition Data Dietary Suitability Allergen Information / Substances of Interest Microbiological Requirements GMO Assessment
New Global Specification Management System • Kraft Foods new global Product and Packaging Specification and Nutrition Management Application enables – development & management of all raw, formula, pack and product specs – sharing of specifications within the region and across the world – common generation and management of all product label declarations – seamless linkage between RD&Q, Master Data and Supply Chain
• Kraft Foods Global Specification System implementation worldwide to all Kraft R&D centers and manufacturing facilities will be completed by September 2010 • Kraft Foods Global Specification System includes consistent gathering of raw material information via Global Kraft Ingredient Tool (GKIT) – GKIT in place in NA for 3 years – GKIT replacing current "Supplier Questionnaire" in EU & CEEMA
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New Kraft Foods Specification Structure
PLR Product Label Report
Product Package Component
BoM
Plant Allergen Profile
Formula BoM
Raw Material Supplier Info SUPL Legend: SUPL = Supplier Location Spec
4 GKIT = Global Kraft Ingredient Tool
GKIT
Raw Material Supplier Info SUPL
GKIT
Raw Material Supplier Info SUPL
GKIT
New Kraft Foods Specification Structure
Of Critical Importance: • SUPL - Internal spec for each approved supplier manufacturing location/site
Product Package Component
BoM
• GKIT - External ingredient information document per each supplier
Formula BoM
• RMAT - Internal consolidated ingredient / raw material specification
• SAR - External specification agreement report per each supplier Legend: SUPL = Supplier Location Spec
5 GKIT = Global Kraft Ingredient Tool
Raw Materials Supplier Info SUPL
GKIT
Specification Agreement Report
New Kraft Foods Specification Structure SUPL - Supplier Location "Specification“ (Internal Document) Purpose • Assure that Kraft only buys from approved & audit compliant suppliers and locations • Facilitate traceability and rapid response in case of special situations or issues
Content & Process • Content – – – –
commercial address & contact details production location address & contact details audit compliance status & next audit / re-certification date authorized ingredient categories & possible restrictions
• Created & maintained by Kraft's global Auditing team – when a supplier location gets qualified and approved – when a supplier location is re-audited or re-certified – when a supplier location is disapproved
• Linked to relevant raw material spec by R&D – buying only possible from supplier locations that are linked to raw material spec 6
New Kraft Foods Specification Structure
GKIT, Spec Creation & Distribution Process: • Kraft pre-populates base info in GKIT template – admin info – micro parameters
• Kraft sends GKIT to supplier – via e-mail, as Excel file attachment – including additional downloading instructions
• Supplier completes GKIT – supplier location info – technical info
• Supplier returns completed GKIT to Kraft – via e-mail, as Excel file attachment
• Kraft integrates GKIT into Global Spec System – checks for completeness & correctness – creates actual raw material spec – creates SAR and sends it to supplier
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Specification Agreement Report
• Specification Agreement Report key elements: – Supplier Name – representing Kraft-approved supplier manufacturing location – Ingredient Trade Name – Ingredient Declaration – Ingredient Composition – Allergen Status – Micro Properties – Kosher/Halal Certification – Shipping & Storage Properties – Shelf Life & Minimum Guaranteed Remaining Shelf Life
• Supplier receives the Kraft Specification Agreement Report & is expected to deliver material in accordance with Kraft requirements – Supplier formally agrees with the SAR – Regional Procurement will communicate to the supplier specific protocol for the SAR agreement
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GKIT CONTENT – DISCUSSION POINTS
Regional & Additional Info Kraft Contact Information Review and Approval Information Supplier Plant Information Supplier Packaging Information General Information Composition Allergen Information/Substances of Interest GMO Assessment Nutrition Data Residue Limits Analytical Requirements Microbiological Requirements Regulatory Information Certifications & Suitabilities Shipping/Storage/Shelf Life Addendums (if applicable) 9
GKIT Regional & Addendum Information
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COLOR-CODED LEGEND INFORMATION: •
Green cells are to be completed by the Kraft Foods contact for the appropriate section prior to exporting the GKIT from Global Spec system.
•
Yellow cells are to be completed by the supplier.
GEOGRAPHIC REGIONS: •
The Kraft Foods R&D contact will check the appropriate box(es) to select the region(s) where the ingredient will be sold and/or produced.
ADDITIONAL KRAFT FOODS FORMS: •
Additional forms may be required based on either the classification of the ingredient OR on the finished product which utilizes the ingredient.
•
The Kraft Foods R&D contact selects required additional form(s). Note, the additional tabs!!!
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GKIT Content: Composition
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Composition
Composition: • The Ingredient Component List table consists of four primary sections: – Ingredients – Composition Target % (% Min/Max optional), exact percentages are required, such that the total sums up to 100% – Functionality – Country of Origin
Ingredients: • The composition consists of a listing of ALL components AND sub-components (if applicable) of the ingredient in DESCENDING ORDER OF PREDOMINANCE. • The listing shall include processing aids (if used) and carry-over additives (if present) including added sulphites. • Ranges are permitted as long as they allow Kraft Foods Regulatory to produce an – unambiguous ingredient line (i.e. no conflict in the order of predominance) and – ensure compliance (maximum amounts of additives)
• The system does not accept ranking alone, without percentages.
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Composition
Functionality: • The specific functionality of each ingredient shall be noted as indicated. • Common functionalities include, but are not limited to: – Colour – Flavouring – Preservative – Processing Aid – Carrier – Emulsifier – Etc
Country of Origin: • The country of origin represents THE LOCATION WHERE THE MATERIAL WAS MANUFACTURED/PRODUCED. • When the material undergoes substantial transformation in a second country, the country in which the transformation is performed shall be considered the country of origin.
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Composition – For EU/CEEMA Flavourings and Foods with Flavouring Properties
• Flavouring categories according to EC Flavours Regulation (or Directive) should be indicated in the composition table • Additional information relevant to the labelling of the flavour in the final product should be given in the ‘Natural portion of flavor is characterizing of’ section – For example • natural vanilla flavouring (min 95% of flavouring is derived from vanilla) • natural mint flavouring with other natural flavours (min 50% of flavouring is derived from mint)
• Information on Biologically Active Principles, e.g. coumarin, should be given in the composition table (but should not be included in the 100% totals)
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Nutrition Data – For US/Canada
Macronutrients • Calories, Fat, Saturated Fat, Trans Fat, Polyunsaturated Fat, Monounsaturated Fat, Cholesterol, Carbohydrate, Dietary Fiber, Sugars, Sugar Alcohols, Starch & Alcohol & Organic Acid (Canada), Protein, Moisture, Ash, Other Proximates Vitamins/Minerals and Other Nutrients • Vitamin A, Vitamin C, Sodium, Potassium, Calcium, Iron, Phosphorus, Sugars/Sugar Alcohols (if material is a sweetener), Fatty Acids (if material is a fat or oil), Amino Acids (US – if material is a protein supplement), Intense Sweeteners (Canada - if present), Total Sulphites (Canada)
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Nutrition Data –For EU/CEEMA
Mandatory • Big 8 – (Energy), Carbohydrate, Sugars, Protein, Fat, Saturates, Fibre, Sodium
• Additional nutrients required to calculate Energy according to the EC Nutrition Labelling Directive – Polyols (sugar alcohols), Organic acid, Alcohol, Erythritol, Salatrims
EC vitamins/minerals and other nutrients • Added nutrients, e.g. vitamins and minerals, polyols • Any other nutrients that might be claimed on a label – to be discussed and agreed with Kraft Foods Product Development • Total Sulphites (added sulphites should be captured in the composition section) • Moisture
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Dietary Suitability
• Suitable for Jewish diet • Suitable for Muslim diet • Suitable for Vegetarian diet • Suitable for Vegan diet • Suitable for children under 3 years • Suitable for All Natural • Organic Certified • Suitable for Organic Products
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GKIT Content: Allergens & Substances of Interest
The GKIT allergen section consists of 4 different lists which need to be completed by the suppliers: 1. Global Food Allergens based on Internationally Recognized Criteria for identifying Food Allergens of Public Health Concern
2. Regional Food Allergens these do not meet all of the Criteria to be considered a Global Food Allergen (ie. Global Prevalence)
3. Food Sensitivities and Intolerances separated to draw distinction from Food Allergens
4. Substances of Interest substances of interest for customer & consumer response mgmt
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GKIT Content: General run rules for Allergens 1 - 3
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The presence of any allergens listed in tables 1. - 3. must be declared in the GKIT
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Determine whether any of these allergens is present via direct addition or cross contact (indirect addition). These terms are defined above the allergen tables in the GKIT.
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Indicate the presence (or absence) of the allergen by selecting DOES CONTAIN, DOES NOT CONTAIN or CROSS CONTACT next to the name of the allergen in the appropriate row.
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Provide the source of the allergen.
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If the allergen is present via CROSS CONTACT (indirect addition) state the testing method or rationale for indicating presence of the allergen in the box above the allergen table.
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Exemptions and inclusions are included in the GKIT.
GKIT Content: Allergens: General run rules
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•
If the raw material does not contain any allergens, the tables must be completed with the response of DOES NOT CONTAIN to ALL questions.
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Indicate whether there is an allergen control program in place and the method of the control program. DO NOT LEAVE THIS BLANK! If there is no allergen control program, answer no and indicate the reason in the method of control section.
GKIT Content: Global Food Allergens
-> There are exemptions listed within the GKIT for the following materials marked in red (Fish, Milk, Soya, Wheat)
GLOBAL FOOD ALLERGENS Allergen
Crustacean Egg Fish Lupin Milk Mollusk Peanut Seeds, Sesame Soya Tree Nuts, Almond Tree Nuts, Brazil Tree Nuts, Cashew Tree Nuts, Hazelnut / Filbert Tree Nuts, Macadamia Tree Nuts, Pecan Tree Nuts, Pine Tree Nuts, Pistachio Tree Nuts, Walnut Wheat
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Definition
Does Contain Does Not Contain Cross Contact
Source of Allergen
Do NOT list in this table: - Fish gelatin - Lactose/Lactitol without milk protein - Soya lecithin/Tocopherol extracts (if purified and protein free) - Wheat derived glucose, glucose syrup, dextrose, maltodextrin, sugar alcohols, caramelized glucose
GKIT Content: Global Food Allergens
The exemption do NOT need consideration in the “Global allergen list” but maybe asked in the “Substances of Interest List”
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GKIT Content: Regional Food Allergens
• A number of countries or geo-political regions have enacted regulatory requirements for the label declaration of specific foods deemed to be food allergens. The local regulatory requirements of the country of manufacture and distribution of Kraft Foods products must be strictly followed. • Kraft Foods maintains a list of food allergens associated with documented regional occurrence of allergic reactions or local regulatory allergen control expectations. • Kraft Foods requires label declaration globally of all members of the Kraft Food Regional Food Allergen List.
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GKIT Content: Regional Allergens -> There are exceptions listed within the GKIT for the following materials marked in red (seeds)
REGIONAL FOOD ALLERGENS Allergen
Celery/Celeriac Mustard Seeds, Cottonseed Seeds, Poppy Seeds, Sunflower Tree Nuts, Chestnut Tree Nuts, Hickory
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Source of Allergen Does Contain Does Not Contain Cross Contact
Definition
Do NOT list highly refined oils from those seeds
GKIT Content: Food Sensitivities and Intolerances
• Kraft Foods maintains a list of food sensitivities and intolerances. These ingredients (Sulfiting agents and Gluten sources other than wheat) are not food allergens but have historically been associated with food allergens. • Sulfiting ingredients generally have regulatory requirements for label declaration when a product contains greater than 10 ppm added sulfites. Additionally, efforts must be made to ensure that products containing greater than 10 ppm added sulfites do not cause other products produced in the same facility or on shared equipment to exceed 10 ppm. • Gluten sources, other than wheat, may have regulatory requirements for label declaration. 25
GKIT Content: Run rules for Substances of Interest
For listed Substances of Interest: •
Indicate the presence (or absence) by selecting DOES CONTAIN, or DOES NOT CONTAIN
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Indicate presence (or absence) where you have the information available.
For EU/CEEMA Allergens & Substances of Interest:
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Indicate the presence (or absence) by selecting DOES CONTAIN, or DOES NOT CONTAIN at least for the allergens highlighted in red on next slide.
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Indicate the presence (or absence) at least for the substances of interest highlighted in blue on the subsequent slide.
GKIT Content: Substances of Interest List
SUBSTANCES OF INTEREST Complete the table below for all constituents and indicate Does Contain or Does Not Contain. The constituent may be either directly added as an ingredient or introduced via a processing aid or additive. If present, also indicate ingredients derived from the specific constituents (e.g. whey derived from milk, milk protein, egg lysozyme, egg protein).
Protein free oil’s
Substances of Interest
Definition
Does Contain
Peanut oil Sesame seed oil Soya lecithin Coconut, Palm, Palm Kernel, Shea Nut, Kola Nut
Soya lecithin has to be managed in this list not in global allergen list under Soya
Animal Origin Beef Chicken Pork Lactose Gelatin Fish Gelatin Propolis Royal Jelly Buckwheat Resistant Starch or Resistant Maltodextrin Fruit Apple Grapefruit Kiwifruit Orange Peach Tomato Cinnamon Garlic
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Does Not Contain
Tree Nut oil
Purified lactose without milk protein
Source of Substance
GKIT Content: Substances of interest list
SUBSTANCES OF INTEREST Substances of Interest Definition Mushrooms Onion Parsley Yams Caffeine Ethanol Ethylene Oxide Glutamate added Monosodium Glutamate Nitrates / Nitrites Propylene Oxide Propionic Acid and its salts TBHQ - Tert-butylhydroxyquinone Artificial Colours Antioxidants added Phenylalanine Preservatives added Sweeteners (non-nutritive) Irradiated Ingredient, in whole or in part
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Does Contain
Does Not Contain
Source of Substance
GKIT Content: EU/CEEMA regulated allergens How to capture in GKIT EU Allergen List
GKIT Global Food Allergen List
Celery and products thereof Cereals containing Wheat protein and products thereof Cereals other than wheat and product thereof: (rey, barley, oats, spelt, kamut or their hybridised strains an Crustaceans and products thereof Eggs and products thereof Fish and products thereof Fish gelatin as ingredient Lupine and products thereof Milk and products thereof Lactose Molluscs and products thereof Mustard and products thereof Nuts and products thereof (almonds, hazelnuts/filbert, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts, pine) Tree nuts oils Peanuts and products thereof Peanut oil Sesame seeds and products thereof Sesame oil
Regional Food Allergen List
Food sensitive/intolerance list
Substance of Interest List
No consideration
x x
x x x x x x x
x (in case milk protein left)
x (in case no milk protein left)
x x
x x (in case not purified and protein is left) x x (in case not purified and protein is left)
x (in case purified, no protein left) x (in case purified, no protein left)
x x (in case not purified and protein is left)
x (in case purified, no protein left) x
Soybeans and products thereof
Soya Lecithin Sulphur dioxide and sulphites (>10ppm, as SO2)
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(in case Acid hydrolyzed soy proteins greater than 65% amino nitrogen/total nitrogen (85% minimum degree of hydrolysis)
x
x
x
GKIT Content: Microbiological Requirements
• Global harmonization process – Purpose of global harmonization of microbiological specifications • Uniform specs for global suppliers/customers; previously had same supplier providing same material with different micro spec requirements. • Limits now based on intrinsic factors/history/industry, not based on processing
– Impact to current specs and changes • Quantitative specs adjusted, all specs in 3-class plan (advantages, flexibility for suppliers) • minimize number of specs
– Timing for implementation • New RM GKITS will have harmonized table • Will be phased in for existing specs
• Microbiological Rating – Sensitive: A material that may be a source of microbiological pathogens. – Quality: A material that may be a source of spoilage microorganisms. – No Micro Required: A material that is not a source of microorganisms.
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Kraft Microbiological Specification: Boiler Plate Statements
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Microbiological Tests
I/C - SU
n
c
m
M
Reporting Units
CoA
Reference Method
KF Method
Aerobic Plate Count/ TVC
I - 10g
5
2
10000
100000
/g
No
AOAC966.23;BAM Ch.3;ISO4833 (2003)
KGMM02
Principle
When values are given for n and c the standards are based on the ICMSF system with definitions of: –
I/C-SU: Individual/Composite-Sample Unit Quantity
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n: Number of sample units chosen separately and independently.
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c: Maximum allowable number of results between m and M.
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m: Level of the test organism which is acceptable and attainable in food. It separates good quality from marginally acceptable quality; up to and including M.
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M: The upper acceptable concentration of a test organism. A count above M for any sample unit is unacceptable.
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For test properties Enterobacteriaceae and Coliform – only one test is necessary as per regional requirement, not both.
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Where indicated, the “KNA Requirement” sample size should be used for product shipped to or manufactured in the US, Canada and Mexico (e.g. Salmonella sample size, Nut sample size).
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A zero (0) in the m or M column refers to the lower limit of detection for the method employed (e.g. E. coli: negative,
