Document Code QF 0022

Company Logo Effective Date 05.09.2015 Page 1 of 2

Document Title Raw Ingredient Approval Record

Ingredient Approval Date: 06 / 09/ 2015 (DD/MM/YYYY)

Step No.1: Raw ingredient information

Ingredient Name. Parmesan Cheese [L38 DTS1]

Supplier Specification: 180 days

Shelf Life of raw ingredient.
Minimum accepted shelf life upon delivery: x3 months

Ingredient Composition.
Information to be used when raw Parmesan Cheese [Pasteurized Milk, Salt, Lactic Acid, Microbiological Rennet, Calcium Chloride]
ingredients is spelled out in product label.

Contains: Dairy
Ingredient Allergens.
May Contain: Nil

Storage conditions. Chilled - Below 5 degrees

Internal ‘Traceability Code’ to be used. Best Before

Step No.2: Supplier Information

Supplier Name. Delre International

Supplier Ingredient Code. L38 DTS1

Distributor or direct manufacturer of raw ingredient. Direct Manufacturer

Traceability direct to manufacturer. Yes

Supplier HACCP or BRC certified. HACCP Certified

State food safety program if under different program.
Supplier registered into Approved Suppliers program.
Refer to ‘QF 0050 Approved Suppliers’. If not registered e-mail Supplier quality form Yes
‘QF 0021A Supplier Information and Approval – Ingredients and Products’.
PIFF document obtained from ingredient supplier. No
PIFF specification available over a normal ingredient specification.

Is COA available upon delivery of raw ingredients? Yes

Step No.3: Information entered into Miscellaneous documents

Raw ingredient added to Bakery ordering spreadsheet. Yes

Raw ingredient added to QF 00 Traceability document. Yes

Raw ingredient added into QF 0050.1 Approved Suppliers [Ingredient

Yes
Specifications].
 Document Code QF 0022

Company Logo Effective Date 05.09.2015 Page 2 of 2

Document Title Raw Ingredient Approval Record

Step No.4: Raw Ingredient Vulnerability/Risk Assessment [VACCP]

Questions with ‘*’ ‘Yes’ answers will be V-CCP and require additional supporting documents from supplier to confirm “No Fraud”.

NOTE: Refer to quality manual QM 062 Site, Materials and Product Security for Raw Ingredient Vulnerability Assessment [VACCP]
table.

*Supplier – History of fraud No No listings identified on google search.

[search at www.google.com]

Food fraud findings from internet search Yes Article located on http://www.qsrmagazine.com/news/there-cheese-fraud-
[search at www.foodfraud.org and www.google.com] epidemic, which suggests that cheese fraud has been evident in USA for some time.
Likelihood of occurrence [O] (1) Very unlikely or none Ingredient is purchased directly from Melbourne based
Based on historic incidents, emerging concerns, availability,
manufacturer.
complexity and cost of committing the fraud.
Likelihood of Detection [D) (2) High Product is brought into Charlie's in tamper proof trays and is delivered
Based on existing controls (e.g. supply chain audits) and ease
directly into Charlie's by manufacturer.
of access to raw materials (e.g . broken tamper proof seals).
Profitability [P]
Based on availability of cheaper adulterants or substitutes, (1) Very low
complexity and cost of committing the fraud.

Assessment Risk Number [=O x D x P] 2

Potential food fraud likely to occur [yes/no] No

Allergen Contamination. Low

Foreign Body. Low

Microbiological. Low
Is considered with respect to the process including baking.

Chemical. Low

Significance to Quality. High

V-CCP [yes/no]
If classed as a V-CCP, detail tests to be performed to confirm No
requirements to ingredient conformance.
Based on the raw ingredient coming from a direct supplier who has had no known
cases of potential fraud, the ingredient is deemed as low risk.
Extra Comments
COA's are provided upon receipt of delivery.

Step No.5: Raw ingredient approval

Reviewed by Food Safety Coordinator: ________________________ ________________________

Name Signature

Reviewed by General Manager: ________________________ ________________________

Name Signature

Document is to be filed into QF 0022 Raw Ingredient Approval Record folder and noted onto QF 0045 Monthly Verification
Report as new ingredient being brought onto site.