C O N G H O A X A H p i C H U N G H T A V I E T N A M

O o c l a p - Tu- d o - H a n h p h u c

B A N TLT C O N G B O S A N P H A M

So: 601/CONG TY CO PHAN THl/C PHAM OONG LANH KIOO/2018

I . T H O N G T I N V E T O CHLrC T l / C O N G B O S A N P H A M

Ten to chu-c, ca nhan: C o n g t y C o p h a n T h y c P h a m D o n g l a n h K I D O

Oja chi: L6 A2-7, Oifcyng so N4, KCN Tay Bac Cu Chi, Ap Cay Sop, Xa Tan An Hpi, Huyen Cu Chi,

Tp. Ho Chi Minh, Viet Nam

Oienthoai:+84-28-38921326 Fax:+84-28-38921327

E-mail:

Masodoanhnghiep: 0302901882

So Giay chung nhan c a sc/ du dieu kien ATTP Nha may Cu Chi: 001528/2016/ATTP-CNOK

Ngay cap: 26/12/2016. Nai cap: Cue An Toan Thyc Pham - Bp Y Te

So Giay chung nhan ca sa du dieu kien ATTP Chi nhanh Bac Ninh: 001471/2016/ATTP-CNOK

Ngay cap: 07/12/2016. Nai cap: Cue An Toan Thyc Pham - Bp Y Te

I I . T H O N G T I N V E S A N P H A M

1 . T e n s a n p h a m : PATE KIDO FOODS

Z . T h a n h p h a n : Gan Heo (30 %), Thjt Heo, Ma Heo, Bi Heo, Tinh Bpt, Toi, Hanh, Muoi, 0am dau nanh, Ba

thyc vat. Chat xa, Tieu sp, Bpt gao do len men. Chat dieu chinh dp axit (E262i, E331iii), Chat chong oxy

hoa (E300, E301), Huang Hanh va hyang Toi tong hap

3. Tho- i h a n sir d u n g s a n p h a m :

- Dieu kien bao quan: 0 ° C - 4 °C

Han su dung: 30 ngay ke tij" ngay san xuat

Ngay san xuat va han su dung: in tren bao bi san pham

4. Q u y e a c h d o n g g o ! v a c h a t l i e u b a o b i :

Quy each dong goi: Khoi luang tinh: 250 g, 500 g, 1 kg

Chat lieu bao bi: San pham duac chua dyng trong hop nhya duac phep dijng trong thyc pham

Trang 1/3

5 . T e n v a d j a c h i CO" SO" s a n x u a t s a n p h a m :

- San pham cua CONG TY CO PHAN THL/C PHAM OONG LANH KIDO

L6 A2-7, Ou-crng so N4, KCN Tay Bac Cu Chi, Ap Cay Sop, Xa Tan An Hpi, Huyen Cu Chi,

Tp. Ho Chi Minh, Viet Nam

- San xuat tai: CONG TY CO PHAN CHE BIEN THLTC PHAM DABACO

Nam Vien, Xa Lac Ve, Huyen Tien Du, Tinh Bac Ninh, Viet Nam

H i . M A U N H A N S A N P H A M ( d i n h kern theo h o sff)

IV . Y E U C A U VE A N T O A N T H l / C P H A M

Cong ty KIDO san xuat, kinh doanh thyc pham dat yeu cau ve an toan thyc pham theo:

Luat an toan thyc pham ngay 17 thang 6 nam 2010

Nghi djnh 15/2018/NO-CP: Quy djnh chi tiet thi hanh mot so dieu cua Luat an toan thyc pham

- Nghi djnh 43/2017/NO-CP: Quy djnh ve nhan hang hoa

Thong tu so 02/VBHN-BYT: Huong dan viec quan ly phu gia thyc pham

QCVN 8-3:2012/BYT: Quy chuan ky thuat quoc gia ve 6 nhiem vi sinh vat trong thyc pham

STT T e n c h i t i e u D t y n v j M u c t o i d a

1 Tong so vi sinh vat hieu khi cfu/g Khong \6n han 5x10^

2 Escherichia coli cfu/g Khong Ian han 5x10^

3 Salmonella cfu/25g Khong phat hien

QCVN 8-2:2012/BYT: Quy chuan ky thuat quoc gia doi vo'i giofi han 6 nhi§m kim loai nang trong

thyc pham

STT T e n c h i t i e u Occn v j M i i ' c t o i d a

1 Ham luang Cadimi (Cd) mg/kg Khong \dn han 0,05

2 Ham luang Chi (Pb) mg/kg Khong lofn han 0,1

; 6 K G T V

f o

Thong tu so 24/2013/TT-BYT: Quy djnh mCrc gidi han toi da du luang thuoc thu y trong thyc

pham

STT T e n c h i t i e u O o ' n v j M l t c t o i d a

1 Ham luang Tetracylin mg/kg Khong phat hien

2 Ham luang Chloramphenicol mg/kg Khong phat hien

3 Ham luang Diethyl Strilbestrol mg/kg Khong phat h i e n

Trang 2/3

Tieu chuan ca sd

STT T e n c h i t i e u D f f n v j M u - c c o n g b o

1 Ham luang dam % Khong nho han 10,0

2 Ham luang chat beo % Khong nho han 11,0

Chung toi xin cam ket thuc hien day du cac quy dinh cua phap luat ve an toan thuc pham va

hoan toan chju trach nhiem ve tinh phap ly cua ho sa cong bo va chat luang, an toan thuc pham doi

v6i san pham da cong bo.

Tp. Ho C h i M i n h , n g a y M . thdng.Qb. n a m 2 0 1 8

DM D I E N T H i r a N G N H A N

I R A N Q U O C N G U Y E N T O N G G I A M D O C

Trang 3 /

KHdl LUONG TjNH | NETWEIGHr:250 g

1 p h a n : Gan Heo {30 % ) , Thit Heo, MS Heo, Bi . inhBot,Ki,Hafih,fAj6iOOTd3unaih,BcJthucvat,

Cfwt xo, Tieu 50, B6t gao 35 len men, Chat 3ieu chinh do axit {E262i, B B l i i i ) , Cha't chong m y hoa (E300, E301), Htfong Hanh va hu'omg T6i tong hop i n g r e d i e n t s : Porii Liver (30 % ) , P o * Meat, Pork Fat, Pork Skin, Starch, Gariic, Shallot, Salt, Soy Protein, Margarine, Citric fiber, White Pepper, Red Yeast Rice Powder, Aridity Regulators {E262i, E331iii), Antkxddants (BOO, B01) ,Pemiitted Food Hawfs Chi t i e u c h a t l U d n g / N u t r i t i o n Facts: •Chatdam/ Protein a 10 % • Chat b e o / l i p i d 2:11 %

D i e u k i e n bao q u ^ n / Store a t 0°C - 4 "C Hui ing dan s d d u n g : An ngay hoac d i e bien t i iy t h i d i Usage: Ready to eat or make it your way Ngay shn xuat va han sijf dung: Xem tren bao bi M a n u f a c t u r e & Expiry Date: See on pack Sin x u a t t h e o ; 601 /CONG TV Cd PHAN THlfC P H^M OONG LANH KIDO/2018 San p h a m cua Cong t y Co Phan Thifc P h a m D o n g Lanh KIDO: 16 A2-7, Ouifng so N4, KCN Tay Bac Cu Chi, Ap G y Sop, Xa Tan An Hoi, Huyen Cu Chi, TR Ho Chi Minh, Viet Nam San x u a t t a i Cong t y Co Phan Che Bien ThUc P h a m DABACO: Nam Vien, Xa LacVe, Huyen Tien Du,linh'Bac Ninh, Viet Nam

Cong t y c a m ket noi d u n g t h o n g t i n t i e n g A n h p h u hop v6 i t i e n g Viet

I l l : K H d l i M m T j N H I m WEIGHT: 1 k g

i t H e o , M 8 . , , Tinh Bot,T6i , Hanh, M u o i , Oam

M nan!), Bo thuc vat , Chat xo, Tieu so, Bpt gao (!6 len m e n . Chat d ieu ch inh do axit ( t 2 6 2 i , Bnm], Chat cho'ng oxy hoa (BOO, B O 1), Huong Hanh va huong T6i tong hop I n g r e d i e n t s : m Liver (30 % ) , M Meat, Pork Tat, Pork Skin, Starcti, Gariic, Shallot, Salt, Soy Protein, Margarine, Citric fiber. White Pepper, Fed Yeast Rice Powder, A c i d i t y Regulators (E262I, E331i i i ) , A n t i o x i d a n t s

(E300 , E301) , P e r m i t t e d f o o d f l a v o r s Chi t i e u chat i u o n g / N u t r i t i o n Facts: . Chat d a m / Protein s 10 % • Chat beo / l i p i d :> 11 % B i e u k i e n bJio q u i n / S tore a t : 0 "C - 4 "C Hudng d a n s i i d u n g : An ngayhoac chebien tuy fhich Usage : Ready t o eat o r make i t your w a y Ngay s^n x u a t va b a n stir d u n g : Xem tren bao bi M a n u f a c t u r e & Exp i ry D a t e : See o n pack Sin x u a t t h e o : 601/CONG TY C6 PHAN THUC PHAM DONG LANH KiDO/2018

Sin p h a m cua Cong t y Co P h a n ThiTc P h a m O o n g l a n h KIDO: 16 A 2 7 , Buffng so N4, KCN lay Ble Cu Chi, k Cay Sop, Xa Tan An Hot, Huyen Cu Chi, TR Ho Chi M i n h , Viet Nam S i n x u a t t a i C o n g t y Co P h a n Che B i e n ThUc P h a m DABACO: Nam Vien, Xa LacVe, Huyen T ienDu.T in i i B i t Ninh, Viet Nam P r o d u c t o f KIDO Frozen Fooiis J o i n t Stodt Company: Block A2-7, Hi Street. Tay Bac Oi Chi Industrial Zone, Cay Sop Hamlet, Tan An Hoi Commune, Cu Chi Dis l , Ho Chi Minh City, Vietnam M a n u f a c t u r e d a t DABACO Food Processing J o i n t Stock C o m p a n y : Nam Vien, Lac Ve Commune, Tien Du Dist., Bac Ninh Province, Vietnam

A H O T L I N E 1800 577 771

t - i t i a i t customerscrvice _ todo@Wc. vn

Cong t y c a m ke t n p i d u n g t h o n g t i n t i e n g A n h p h i i h o p v6 i t i e n g V ie t

Thuang nhan Oja chi

Dien thoai

Fax

CONG TY CO PHAN THl/C PHAIVI DONG LANH KIDO L6 A2-7, Ouofng so N4, KCN Tay Bac Cu Chi, Ap Cay Sop, Xa Tan An Hpi, Huyen Cu Chi, Tp. Ho Chi Minh, Viet Nam + 84 28 3892 1326

: + 8 4 28 3892 1327

KE H O A C H G I A M S A T C H A T L l T O N G D I N H KY San pham : P A T E K I D O F O O D S So ty cong bo: 601/C6NG TY CO PHAN THl/C PHAM DONG LANH KIDO/2018

T u a n s u a t g i a m s a t C h i t i e u g i a m s a t O o ' n v j t i n h O o ' n v j k i e m n g h i e m

Ham luong Lipid %

Ham lirpng Protein %

Tong so vi s i n l i vat i i i e u k l i i cfu/g

E.coli cfu/g Phong kiem nghiem duac

01 Ian/ nam S a l m o n e l l a cfu/25 g cong nhan cua co quan Nha

rwjfdc CO tham quyen theo quy djnh

01 Ian/ nam Ham lu-pfng Chi (Pb) mg/kg

cong nhan cua co quan Nha rwjfdc CO tham quyen theo quy djnh

Ham iupng Cadimi (Cd) mg/kg

Ham lupng Tetracylin mg/kg

Ham \ueang Chloramphenicol mg/kg

Ham lupng Diethyl stylbestrol mg/kg

Tp. H'6 Chi Minh, ngayrS.l..thang.0^..nam 2018

O A I D J I N T H l / a N G N H A N

F R A N Q U O C N G U Y E N T O N G G I A M O O C