DE-964-RD-20 - Dairy Products

FOR THE DOCUMENT PLEASE GO TO BIDDINGO

REQUEST FOR TENDER # DE-964-RD-20

DAIRY PRODUCTS

SCHEDULE “F” - PROCESSED PROTEIN STANDARDS FOR PROCESSORS

(to the Agreement)


QUALITY ASSURANCE – PRODUCTION CRITERIA:
 

1. All products to be produced in a federally inspected facility recognized with a federal establishment number.

2. All production to be managed by a CFIA certified HACCP program.

3. All facilities producing protein products for WRHA NFS may be required to successfully complete a “Food Safety and Sanitation” audit on an annual basis.  Should concerns be identified, it will be contingent on the manufacturer to correct all deficiencies within 30 days and then to be re-inspected.

4. The manufacturer’s in-house laboratory must have standard operating policies that include internal calibration and controls for all tests or analysis conducted and specific measures applicable to finished products, ingredients and raw materials.

5. The manufacturers’ in-house laboratory testing results must be supported by independent laboratory testing for microbials, bacterium and any other relevant tests.  This testing is to be conducted with a frequency of not less than semi-annually or on WRHA NFS’s request.  Costs for testing at WRHA NFS’s request will be shared, and should product fail to meet specification standards, full costs are to be the responsibility of the manufacturer.

6. The manufacturer must have a documented “recall program” in place that can trace the distribution of specific production lots and the source of all raw materials used in the products.  There must be a dedicated recall team in place to manage the program.

7. There must be a system in place to handle customer complaints and challenges.

1. All product to be produced in government inspected facilities.

2. All production to be managed by an auditable Quality Assurance program, with preference to HACCP certification.

3. All facilities producing products for the WRHA NFS’s may be required to successfully complete a “Food Safety and Sanitation” audit on an annual basis.  Should concerns be identified, it will be contingent on the manufacturer to correct all deficiencies within 30 days and then to be re-inspected.

4. Should the manufacturer utilize an on-site laboratory, it must have standard operating policies that include internal calibration and controls for all tests or analysis conducted and specific measures applicable to finished products, ingredients and raw materials.

5. The manufacturers’ in-house laboratory testing results must be supported by independent laboratory testing for microbials, bacterium and any other relevant tests.  This testing is to be conducted with a frequency of not less than semi-annually or on WRHA NFS’s request.  Costs for testing at WRHA NFS’s request will be shared, and should product fail to meet specification standards, full costs are to be the responsibility of the manufacturer.

6. The manufacturer must have a documented “recall program” in place that can trace the distribution of specific production lots and the source of all raw materials used in the products.  There must be a dedicated recall team in place to manage the program.

7. There must be a system in place to handle customer complaints and challenges.

1. Nutritional Analysis - to be expressed as per 100 gram, and also to be stated as per the suppliers recommended portion size.

2. Potential Allergens/Sensitivities – declaration of potential allergens (Supplier/Manufacturer Allergen Check List attached) in each product from the following list: