FOOD INGREDIENT RAW MATERIAL

SUPPLIER SPECIFICATION

Product name: Turmeric Powder – Weight(s) Supplied:

KG2030 Gross weight : 25.41 Kg
Net weight : 25Kg

INGREDIENTS Show all ingredients and breakdowns

What is the
Ingredient % Breakdown Country of Origin Supplier Final
ingredient derived
Rank
from
TURMERIC 100% Curcuma longa N/A

PHYSICAL STANDARDS

Product appearance: Yellow to Orange yellow free flowing fine powder

Photo standard:

Method / equipment
Target Limit (min & max)
used for assessment
Colour: Yellow to Orange yellow Light coloured turmeric like pale Visual
yellow or dark coloured turmeric like
reddish yellow is rejected.
Flavour and predominant taste Pungent, bitter, peppery Turmeric with off flavour or Sensory
musty flavor undesirable taste like excessively
bitter is rejected.
Aroma / Odour Aromatic, typical Earthy Less aromatic or turmeric with off Sensory
turmeric aroma odour is rejected.
Texture Free flowing powder Powder with hard lumps is rejected. Sensory

Addition/rehydration rate (if applicable): N/A

Instructions for Use (if applicable): Please use as per your requirements.

Particle / Piece size and + /-range 8% Max on USS #50

(Indicate unit of measurement)

Defects (EVM %) 0%
Specify sample size, defect criteria, units of
measurement.

Other testing (please state): Nil

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 ANALYTICAL STANDARDS

ANALYTICAL STANDARDS – INCLUDE MANDATORY TEST

Parameter Unit measure Limit (min & max) Method Frequency of testing
pH
Acidity
Salt
Brix
Moisture % v/w 10% Max ASTA 2.0 Every lot
Ash % w/w 9% Max ASTA 3.0 Every lot
Acid Insoluble Ash % w/w 2.5% Max ASTA 4.0 Every lot
Volatile oil % v/w 1.5% Min ASTA 5.2 Every lot
Aw Unitless 0.65 Max ASTA 6.0 Every lot
Density
Heat level (obligatory for chilli)
Piperin level (obligatory for
pepper)
Capsaicin level
Alcohol
Ohers:
Curcumin % w/w 1.8% Min ASTA 18.0 Every lot

MICROBIOLOGICAL

Organism Unit Target Reject level Frequency Method Used Requirement

of testing /reference
Total Plate Count CFU/g <100,000 >100,000 Every lot COMFMEF Chap 7 As per customer
requirement
Yeast CFU/g <100 >100 Every lot COMFMEF Chap 20 As per customer
requirement
Mold CFU/g <100 >100 Every lot COMFMEF Chap 20 As per customer
requirement
[Link] CFU/g <10 >10 Every lot USFDA BAM 2002 As per customer
requirement
Bacillus cereus CFU/g <100 >100 Every lot USFDA BAM 2001 As per customer
requirement
Clostredium perfringens CFU/g <100 >100 Every lot USFDA BAM 2002 As per customer
requirement
Salmonella /25g Absent Present Every lot USFDA BAM 2011 As per customer
requirement
Enterobacteriaceae CFU/g <100 >100 Every lot COMFMEF 5th Ed As per customer
Chap 9 requirement

PRODUCT SAFETY & STABILITY

What makes this product safe &

stable (e.g. salt level, aw, alcohol, THIS PRODUCT IS PROCESSED FROM 100% WHOLE TURMERIC, CONTAINS NO
preservatives, synergy of few ADDITIVES, PRESERVATIVES, SALT OR ALCOHOL. PRODUCT IS STEAM STERILIZED, AW
factors) IS MAINTAINED AT <0.65, PACKED IN INNER HEAT SEALED LDPE LINER AND THE
Comprehensive details OUTER PAPER BAG IS STITCHED TO ENSURE PRODUCT SAFETY.
Process treatment details (e.g. STEAM STERILIZATION: CHAMBER TEMPERATURE PRESSURE 0.3 KG MIN.
chilling, freezing, heating with TEMPERATURE 105°C MIN, FEED RATE MAX STERILIZER 1 - 15% (1200 KG/HR) MAX AND
process parameters e.g. time and STERILIZER 2- 35% (1200 KG/HR) MAX, SPEED 65% MAX.
temperature, pressure) LENGTH OF PROCESSING TIME: 1.8 MIN
Does product supplied contain or is YES
a mixture of herbs/spices?
If yes - has it been heat treated YES, STEAM STERILIZED
(please provide details)?

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 FOREIGN BODIES DETECTION

YES/NO If yes, please provide details and frequency:

Metal detection levels applied and frequency of Yes, 2 times Metal detection on line during processing
testing Ferrous- 0.8 mm - Metal Type : Chrome Steel
Non-Ferrous* - 1 mm - Metal Type : Brass
Stainless Steel* - 1.2 mm - Metal Type: Stainless Steel
Tested every 2 hours
Metal detection in finished goods
Ferrous- 3 mm - Metal Type : Chrome Steel
Non-Ferrous* - 4 mm - Metal Type : Brass
Stainless Steel* - 4 mm - Metal Type: Stainless Steel
Tested every 2 hours
X-Ray detection – please provided details and No
frequency of testing
Sieves – please provide details (mesh size and Yes USS # 50, stainless steel material
sieve type and material )
Magnets – please provide details Yes 11000 gauss strength made of rare Earth magnets

Filters - please provide details (filter size, type No

and material)
Other detection:

PACKAGING

Primary Pack (in contact with the product)

Type of packaging: Blue liner
Is the packaging material food grade? Yes
Material: LDPE
Colour: Blue
Gauge (for flexible plastic): 300 gauge
Gas-flush spec (if applicable) CO2: min % max %
N2 min % max %
O2 target < % max %
Sealing method: Heat Sealing
Is packaging recycled/recyclable? No
Dimensions of single primary packaging 23” x 42”
(empty):
Weight of single primary packaging (empty): 96 gms
Durability date / coding details (position, format, N/A
interpretation):

Outer Pack
No of packs per outer: 1
Type of packaging: PET Bag
Material: Paper with inner PET Laminate
Is packaging recycled/recyclable? No
Is packaging reusable / returnable? Yes
Dimensions: 21” x 39”
Weight: 314 gms

Transport Packaging:
Is it the container? No
Pallet type, weight and dimensions: CB Deluxe wooden pallet, 16Kg, 1200mm x 1000mm
Outers per layer, max. layers per pallet: 5 outers per layer, 5 layers per pallet
Max. finished pallet height: 98 cm
Means of securing palletised product: Shrink wrap

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 SHELF-LIFE

Shelf-life from manufacture – unopened: 12 months

Shelf-life once opened: Spices are shelf stable till the end of BBE, if stored in air
tight closed packaging, once opened.
Recommended storage conditions Unopened: Temperature <26.6° C
Relative Humidity70% Max
Opened: Temperature <26.6° C
Relative Humidity70% Max
Store in air tight container
Suitable for freezing? No

If ‘yes’ please detail:

Shelf life of frozen product: days/months
Minimum life remaining on delivery: 7 months

CONTAMINANTS

If product is of a type that is, or contains ingredients, that are covered by EU/UK legislation then complete relevant
sections below:
MYCOTOXINS YES/NO Limit Method Law reference
*If YES – please attach a copy of certificate of analysis
Aflatoxin B1 YES, every lot 5 ppb Max ASTA 24.2, accredited EC regulations 1881/2006
by ISO/IEC 17025:2005
Aflatoxin (B1+B2+G1+G2) YES, every lot 10 ppb Max ASTA 24.2, accredited EC regulations 1881/2006
by ISO/IEC 17025:2005
Ochratoxin A YES, every lot 15 ppb max AOAC 2000.03 EC regulations 1881/2006
accredited by ISO/IEC
17025:2005
ILLEGAL DYES YES/NO Limit Method Law reference
Sudan I Yes, every lot 10ppb Max ECNN 03/99 EC regulations 1881/2006
Sudan II Yes, every lot 10ppb Max ECNN 03/99 EC regulations 1881/2006
Sudan III Yes, every lot 10ppb Max ECNN 03/99 EC regulations 1881/2006
Sudan IV Yes, every lot 10ppb Max ECNN 03/99 EC regulations 1881/2006
HEAVY METALS (dehydration
YES/NO Limit Method Law reference
factor considered is 10)
*If YES – please attach a copy of certificate of analysis
Lead Yes, annual 1ppm Max AOAC 999.11 EC regulations 1881/2006
monitoring
Cadmium Yes, annual 1ppm Max AOAC 999.11 EC regulations 1881/2006
monitoring
Mercury Yes, annual 0.15 ppm Max AOAC 999.11 EC regulations 1881/2006
monitoring
Tin N/A, Applicable only
for canned foods
PESTICIDES YES, every lot As per EU QuEChERS EC regulation 396/2005
regulations
*If YES – please attach a copy of certificate of analysis
3-MCPD No

FUMIGATION
Does product have been subject to a process of fumigation? Yes
If yes provide details and type of chemicals used in the process Methyl Bromide / Aluminium Phosphide
Aluminium Phosphide at a dosage of 9GMS/MT for
120 hours and Methyl Bromide at a dosage of
80GMS/m3 for 48 hours.