Earth’s Bounty Ltd
10 Beacon View
Bottesford
Notts NG13 0EU
Tel: +44 (0)1949 843 972
Fax: +44 (0)8456 439 068
Product Specification
Product
Brand
Pack Size / Type
Product Code
Bar Code (Pack)
Bar Code (Outer)
1
Pouched Tuna Chunks in Brine (with Xanthan Gum)
Earth’s Bounty
4X3100g
EBT3100gcbXG
5060314610116
05060314615050
Product Description
Legal Description: Chunks of skipjack tuna loins packed in brine with Xanthan
Gum (maximum 30% flake).
Fish to be Skipjack tuna (Euthynnus [Katsuwonus] Pelamis)
Fresh or frozen where temperature and time delays prior to processing have been
controlled to minimise histamine levels. Salt for brine and Xanthan Gum to be sourced
from approved sources of supply checked by packer against specification prior to use.
Only fish sourced from Dolphin Safe fishing methods approved by Earth Island Institute
(EII) may be used.
2
Content / Pack Palletisation Details
Net Weight (Average Weight Rules)
Drained weight (Average)
Packs per Outer case
Gross Case weight
Outer Packs per Pallet Layer
Layers per Pallet
Outer Packs per Pallet
Cases dimensions (L x W x H) mm
Pallet Height
Pallet Gross Weight
UK
3100g
3000g
4
13.5kg
8
9
72
420 x 290 x 130
1320mm
1022kg
3
Pack Make-up Data / Ingredient Declaration
Tuna loins in approx 100g brine / xanthan gum.
Pack Declaration: Skipjack tuna, water, salt, stabilizer (xanthan gum).
4
Shelf Life / Durability Data / Coding
2 years from production date: 1.5 years minimum life at time of delivery to user
BBE month / year to be ink jetted on pouch (may vary by packer).
Storage: Ambient warehouse – see Earth’s Bounty Ltd warehouse code of practice.
Packs must bear a production code ink jetted – code and method of application will vary
according to packer.
Shelf Life after opening by end user: 48 hours in a clean lidded container after
decanting from can at < 8 deg C.
Outer cases must bear the following information (printed or print plus stencil):
Product Details: Country of Origin: Plant Number (Health Mark Number or equivalent):
BBE Date: Lot / Order Number: Bar Code.
5
Process Outline / HACCP (Typical – may vary slightly by packer)
Pre-Washing/Defrosting of Frozen Tuna 5 ppm Chlorinated Water. Initial back bone
temperature APPROXIMATELY 0 DEG C plus or minus 2 DEG C.
Pre-Cooking: 100 degrees C for normal size fish - (1.8kg to 2.1kg)
Cooking time is 65-70 minutes. After cooking backbone temperature to be 58 – 60 deg
C
Removal of bone, innards, skin and dark meat: Maximum exposure time for any
single loin of tuna = 60 min.
Metal Detection: Fe 1.0 mm, S/Steel 3.0 mm
Filling tuna meat into pouch: Maximum Exposure time - 45 minutes / 1 hour
Water, Salt and Xanthan Gum are added.
Sealing: Under vacuum pump system – 100% seal check: Bags passed under rollers
to adjust thickness prior to retort process.
Retorting or High Temperature Long Time Sterilisation Process: 102 mins
minimum at 120 degrees C. (9.9 Kg / cm2)
Fo. (Safety) value of process = 12.0.
Minimum Good Manufacturing Practice Standard = 7.0.
Cooling before Packaging: Under controlled temperature using chlorinated water (0.5
ppm) to a maximum of 45 degrees C
Incubation of Safety Inspection Period:
shipment
14 days followed by case packing and
HACCP: Canners must assess their process by means of HACCP (or some alternative
hazard analysis technique) to identify process control points. Records must be kept of
all measurements made against the HACCP regime and of corrective actions taken as a
result. Individual HACCP plans will vary by cannery and can be supplied to customers
when required.
6
Packaging
Shall be packed in new clean pouch material free from damage. Pouches shall be
soundly sealed and formed and the contents 'Commercially Sterile' in accordance with
good commercial practice. Pouches shall be filled without impairment of their
appearance, quality or good preservation of the contents.
Each pouch to bear a label with the Brand Name (if required by customer), but each
pouch to at minimum be coded with the date of packing. Pouches to be packed to
sound cardboard cartons without use of staples - sealed with adhesive non-fibrous
tape. Strap banding may be used as an additional securing means.
The outside of each case should be clearly marked with the Brand Name, date codes,
net weight, order or lot number and product identification.
Pouch
Construction
Plastic materials
Dimensions
Weight
Laminated pouch PET12/ ONY15 / AL9 / CPP 80 micron
To be food grade in compliance with EU Materials and
Articles in Contact with Food regulations.
420 mm x 290 mm x 32 mm
60g
Label
Type
Print
Sticker
4 Colour
Dimensions
Weight
204 mm x 165 mm
8g
Outer Case
Construction
Label
Method of sealing
Dimensions
(LxWxH)
Weight
7
Fibreboard corrugated
None – preprinted / print plus stencil
Glued flaps or self adhesive tape (staple free)
420 x 290 x 130
840g
Quality Control
Quantity Control: A minimum of twelve pouches per hour must be checked after filling
to ensure that the declared weight of 3.1 kg is met. Drained weight tests must also be
carried out on a planned basis to ensure that the drained weight of 3.0 kg is met.
Analytical Standards: Daily checks must be carried out to ensure that the following
standards are met:
Salt:
Histamine:
Mercury (Hg):
Target 1.0%
Max 1.5%
Not to exceed 50 ppm (Legal maximum is 100 ppm)
Not to exceed 40 ppm for JS
Not to exceed 0.5 ppm
Min 0.8%
Product is sampled on arrival into Europe and tests for the above are carried out. (See
also section 9 re provision of test results by packer)
Microbiological Standards: Packs must be commercially sterile (See incubation test
under process outline details)
Appearance / Organoleptic Standards: Packs must comply with Chipping Campden
and Chorleywood Food Research Association (CCFRA) Canned Food Specification
L75/3 organoleptic qualities at Grade A for cleaning.
Pack Integrity: Seal checks must be carried out routinely on line – visual 100%: This
will be included in the HACCP regime.
8.1
Nutrition Information: (Bold print items declared on Label)
8.2
Typical Values
per 100g
Energy kj
Energy kcal
Protein
Carbohydrate
of which sugars
Fat
of which saturates
of which mono-unsaturates
of which poly-unsaturates
Fibre
Sodium
444
105
25
0
0
0.5
0.1
Tr
0.1
0
400mg
per Serving
(100g)
444
105
25
0
0
0.5
0.1
Tr
0.1
0
400mg
Nutrition Information: Vitamins and Minerals (Not declared on Label)
Typical Values
Vitamin A
Vitamin D
Vitamin E
Vitamin C
Thiamin
Riboflavin
Niacin
Vitamin B6
Folic Acid
Vitamin B12
Biotin
Pantothenic Acid
Calcium
Phosphorus
Iron
Magnesium
Zinc
Iodine
per 100g
mg
0
3.6 micro g
0.55
Trace
0.02
0.11
14.4
0.47microg
4 micro g
4 micro g
2 micro g
0.29
8.0
170
1.0
27
0.7
13 micro g
% RDA
72
5.5
1.43
6.88
80
23.5
2.0
391
1333
4.8
1.0
21.25
7.14
4.6
4.6
8.6
per serving (50g)
mg
% RDA
0
1.8 micro g 36
0.28
2.75
Trace
0.01
0.71
0.06
3.44
7.2
40
0.24microg 11.8
2.0 micro g 1.0
2 micro g
195
1 micro g
667
0.15
2.4
4.0
0.5
85
10.6
0.5
3.57
0.35
2.3
0.35
2.3
6.5 micro g 4.3
All figures are from McCance & Widdowson, Composition of Foods 6 th Edition 2002.
9
Certification of Conformity
Shipping documentation must include statements with regard to the product status
including Dolphin Friendly Fishing technique, Fishing Catch Area, Histamine test, Heavy
metals (Hg) and Fo value achieved in process.
10
Food Intolerance Data
The product is FREE from the following:
Component
Yes / No
Cow’s milk protein
Lactose
Chicken’s egg and derivatives
Soy Protein
Soy oil
Gluten and Gluten derivatives
Wheat
Rye
Beef
Pork
Chicken
Fish
Shellfish / crustaceans
Maize
Cocoa
Legumes / Pulses
Nuts
Nut Oil
Peanuts
Peanut Oil
Sesame
Sesame Oil
Glutamates
Sulphites / Sulphur Dioxide (E220 to E228)
Coriander
Celery
Carrot
Lupine
Mustard
Components derived from Soya
Genetically Modified Ingredients
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
N
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Detail
origin
.
including
(Fish product)
GM
Statement
Available
Processing Aids derived from G.M.O
11
Y
Diet Suitability
The product is SUITABLE for the following diets:Vegetarians
Vegans
12
N
N
Warranty Declaration
We warrant that all food products and packaging materials supplied to Earth’s Bounty Ltd:








Comply in all aspects with this specification and will be clean, sound and undamaged on
delivery. Shall not be injurious to health and shall be fit for any purpose for which they are
intended to be used.
Are made from quality ingredients, and comply with all aspects with all EC Legislation and
legislation applying in country of sale. This includes regulations made under EC and
country of sale legislation and quality standards including accepted codes of practice.
Packaging shall comply with all legal Food Contact Material Requirements.
Will be of the nature, substance or quality described and not presented in such a way to
mislead as to the nature, substance or quality.
Will be manufactured in premises and with equipment and machinery which comply with the
standards of cleanliness and hygiene required by European Food Law, and regulations
made thereunder. Will be stored and transported under such conditions as to conserve the
nutritional value and quality of the product.
Have been subject to such checks as a prudent manufacturer would reasonably carry out to
meet all the above requirements.
Shall be packed and shipped in such a way and at such a temperature that the quality of the
product is not impaired. Products shall be stacked securely, using appropriate means to
secure loads where applicable. Deliveries should be on clean, dry, undamaged pallets, free
from off odours, taints and other contaminants.
Shall be fully traceable to ingredient deliveries, such information being made available to
Earth’s Bounty Ltd if required for a product recall.
No alterations shall be made to this specification unless agreed in advance in writing with
Earth’s Bounty Ltd.
Technical
Representative
(name and title)
Signature
Date