kraft foods supplier quality and food safety forum · 1 kraft foods supplier quality and food...

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Kraft Foods Supplier Quality and Food Safety Forum

Topics:Kraft Foods Raw Material Specification Requirements & Process

Forum Dates:North America – May 2010EU/CEEMA – April 2010

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� Introduction

� New Global Specification Management System– Process

• Specification Agreement Report

– GKIT

� Regional & Addendum Information

� Composition

� Nutrition Data

� Dietary Suitability

� Allergen Information / Substances of Interest

� Microbiological Requirements

� GMO Assessment

� Q&A

Agenda Topics

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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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Product

PLR Product Label Report

BoM

New Kraft Foods Specification Structure

Package Component

Formula

Plant Allergen Profile

BoM

Raw Material Raw MaterialRaw Material

Supplier Info Supplier InfoSupplier Info

GKITSUPL GKITSUPL GKITSUPL

SUPL = Supplier Location Spec

GKIT = Global Kraft Ingredient Tool

Legend:

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Formula

Product

Package Component

BoM

BoM


Raw Materials

Supplier Info

GKITSUPL

Of Critical Importance:

• SUPL - Internalspec for each approved suppliermanufacturing location/site

• GKIT - Externalingredient information documentper each supplier

• RMAT - Internalconsolidated ingredient /raw material specification

• SAR - Externalspecification agreement reportper each supplier

Specification Agreement Report

SUPL = Supplier Location Spec

GKIT = Global Kraft Ingredient Tool

Legend:

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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


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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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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)

GKIT CONTENT – DISCUSSION POINTS

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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!!!

GKIT Regional & Addendum Information

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GKIT Content: Composition

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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.

Composition

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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.

Composition

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Composition – For EU/CEEMAFlavourings 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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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)

Nutrition Data – For US/Canada

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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

Nutrition Data –For EU/CEEMA

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• 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

Dietary Suitability

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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 foridentifying Food Allergens of Public Health Concern

2. Regional Food Allergens

these do not meet all of the Criteria to be considereda 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

• The presence of any allergens listed in tables 1. - 3. must be declaredin the GKIT

• 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.

• 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.

• Provide the source of the allergen.

• 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.

• Exemptions and inclusions are included in the GKIT.

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GKIT Content: Allergens: General run rules

• If the raw material does not contain any allergens, the tables must be completed with the response of DOES NOT CONTAIN to ALL questions.

• 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.

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GKIT Content: Global Food Allergens

-> There are exemptions listed within the GKIT for the following materialsmarked in red (Fish, Milk, Soya, Wheat)

GLOBAL FOOD ALLERGENS

Allergen Definition Does Contain Does Not Contain Cross Contact

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

Source of Allergen

Do NOT list in this table:- Fish gelatin- Lactose/Lactitol without milkprotein- Soya lecithin/Tocopherolextracts (if purified and proteinfree)- Wheat derived glucose,glucose syrup, dextrose, maltodextrin, sugar alcohols,

caramelized glucose

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The exemption do NOT need consideration in the “Global allergen list” but maybe asked in the “Substances of Interest List”

GKIT Content: Global Food Allergens

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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 materialsmarked in red (seeds)

REGIONAL FOOD ALLERGENS

Allergen Definition Does Contain Does Not Contain Cross Contact

Celery/Celeriac

Mustard

Seeds, Cottonseed

Seeds, Poppy

Seeds, Sunflower

Tree Nuts, Chestnut

Tree Nuts, Hickory

Source of Allergen

Do NOT list highly refined oils from those seeds

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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 forlabel 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.

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GKIT Content: Run rules for Substances of Interest

For listed Substances of Interest:

• Indicate the presence (or absence) by selecting DOES CONTAIN, orDOES NOT CONTAIN

• Indicate presence (or absence) where you have the information available.

For EU/CEEMA Allergens & Substances of Interest:

• Indicate the presence (or absence) by selecting DOES CONTAIN, orDOES NOT CONTAIN at least for the allergens highlighted in red on next slide.

• Indicate the presence (or absence) at least for the substances of interest highlighted in blue on the subsequent slide.

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SUBSTANCES OF INTEREST

Substances of Interest Definition Does Contain Does Not Contain Source of Substance

Tree Nut oil

Peanut oil

Sesame seed oil

Soya lecithin

Coconut, Palm, Palm Kernel, Shea Nut, Kola Nut

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

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).

GKIT Content: Substances of Interest List

Purified lactose without milk protein

Soya lecithin has to be managed in this list not in global allergen list under Soya

Protein free oil’s

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GKIT Content: Substances of interest list

SUBSTANCES OF INTEREST

Substances of Interest Definition Does Contain Does Not Contain Source of Substance

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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GKIT Content: EU/CEEMA regulated allergensHow to capture in GKIT

Global Food Allergen List Regional Food Allergen List Food sensitive/intolerance list Substance of Interest List

Celery and products thereof x

Cereals containing Wheat protein

and products thereof x

Cereals other than wheat and

product thereof:

(rey, barley, oats, spelt, kamut or

their hybridised strains an

x

Crustaceans and products thereof x

Eggs and products thereof x

Fish and products thereof x

Fish gelatin as ingredient x

Lupine and products thereof x

Milk and products thereof x

Lactosex

(in case milk protein left)

x

(in case no milk protein left)

Molluscs and products thereof xMustard and products thereof x

Nuts and products thereof (almonds,

hazelnuts/filbert, walnuts, cashews,

pecan nuts, Brazil nuts, pistachio

nuts, macadamia nuts, pine)

x

Tree nuts oilsx

(in case not purified and

protein is left)

x

(in case purified, no protein

left)

Peanuts and products thereof x

Peanut oilx


protein is left)

x


left)

Sesame seeds and products thereof x

Sesame oil

x


protein is left)

x


left)

Soybeans and products thereof x

x(in case Acid hydrolyzed

soy proteins greater than

65% amino nitrogen/total

nitrogen (85% minimum

degree of hydrolysis)

Soya Lecithin x

Sulphur dioxide and sulphites

(>10ppm, as SO2)x

GKITEU Allergen List No consideration

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• 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.

GKIT Content: Microbiological Requirements

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Kraft Microbiological Specification:Boiler Plate Statements

• 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

– n: Number of sample units chosen separately and independently.

– c: Maximum allowable number of results between m and M.

– 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.

– M: The upper acceptable concentration of a test organism. A count above M for any sample unit is unacceptable.

• For test properties Enterobacteriaceae and Coliform – only one test is necessary as per regional requirement, not both.

• 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).

• 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, <3 or <10).

KGMM02AOAC966.23;BAM

Ch.3;ISO4833(2003)

No/g1000001000025I - 10gAerobic Plate Count/ TVC

PrincipleKF MethodReference MethodCoAReporting Units

MmcnI/C - SUMicrobiological Tests

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• 3 class sampling

– For non-pathogen testing, test one sample, if “<m”, limit material may be released. If “>m” then test 4 more samples for a total of 5 and apply 3-class sampling acceptance criteria

• Method References

– Industry standard methods (ISO, BAM , AOAC, APHA)

– Select method as per regional preference

• Approved labs (List in SQE)

– Must be approved lab to conduct pathogen testing on Raw Materials.

– Must have 3rd party audit and be lab in good standing on Kraft Approved Lab list

Microbiological Specification Requirements

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• At Kraft Foods, we think crop biotechnology can play an important role in food production. At the same time, we know that consumers’ views about ingredients developed through biotechnology – also known as genetically modified (GM) ingredients – vary around the world.

• We consider a number of factors when deciding which ingredients to use in our

products. The most important are safety and public acceptance.

• Our decision whether or not to use GM ingredients is made on a market-by-

market and is based on:

– Fact-based scientific consensus about safety;

– Local regulatory approval for use;

– Our strict safety and quality criteria; and

– Consumer acceptance.

• Public acceptance of GM foods and ingredients in Europe, Middle East and Africa is lower than in some other geographies. Europeans predominantly reject GM foods, and as such, we don’t use them there.

GKIT Content: GMOKF Corporate Position on Crop Biotechnology& Genetically Modified Ingredients

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• Supplier is to indicate whether the ingredient contains or is derived from any of the listed potentially GMO materials. The presence or absence of the GMO material or derivative is indicated by clicking on the appropriate “PRESENT”button for each.

• Supplier is to identify the exact crop ingredient which is present.

• Supplier is to indicate if the ingredient or any of its components was derived from a genetically engineered microorganism (GMO) or fermentation process.

GMO Assessment

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GMO Assessment

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GMO AssessmentIndicate whether certain crops are present anddetermine whether they are GM

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GMO AssessmentDecide on the GMO status of the raw material components

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GMO AssessmentNon-GMO Addendum

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Summary

• GKIT is a fundamental part of the Kraft Foods Global Specification System and indispensable for assuring food safety, quality andlegal compliance of our products

• GKIT is used for all new or changing raw materials (replacing other existing tools as "Supplier Questionnaire“ and "Product Visa”)

• Format of the questionnaire has changed, but in many cases theinformation required has not

• New or modified information requirements primarily relate to:

– Composition

– Nutrition Data

– Allergen Information / Substances of Interest

– Microbiological Requirements

– GMO Assessment (applicable for EU/CEEMA)

• New specification format – Specification Agreement Report:

– Specifies approved supplier manufacturing locations and technical material requirements

– Supplier is expected to deliver material in accordance with Kraft requirements

kraft foods supplier quality and food safety forum · 1 kraft foods supplier quality and food...

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