Specifies the standard for adding new products and determining shelf life. 

We use the following instructions for all product development:

• Analyses and tests of new products take place away from production to eliminate the risk of cross contamination of regular products. Unapproved seasonings can not be used with the packaging line.

• Use the “04.02.001-4” for every new product to make sure all requirements are met.

• “_04.02.001-1_Requirement Specification” is available to be filled out by the customer if the brand is a PL or by us if it is our own brand. This part is not required but simplifies the development process.

• The Chip is tested with sensory test to meet specifications requested by customer. If the chip is different from previously produced product it will also need external lab tests for moisture content and fat content to prevent mold or determine if nutritional facts will need to be changed.

• Seasoning is developed externally by our seasoning suppliers; if the seasoning needs to be matched with an existing product the following need to be sent to the supplier:

• The product to be matched

• Ingredient declaration of product to be matched

• Unseasoned chips for them to test their seasoning on

• Any sale points or requirements to be achieved

• Packaging design and labeling for branded products are the responsibility of the Quality & Safety Group. For private label products, we provide the customer with all of the relevant product information necessary(eg ingredients, nutritional facts, etc.) and they will return with or approve the design. Unless otherwise stipulated, the customer is responsible with ensuring that their bag designs comply with the national and local laws of the countries in which they will be sold. In either case the document “_04.01.001-3_New Label Checklist” needs to be completed before printing. Packaging materials shall be made of substances that are qualified to come into direct contact with food.

• Nutritional facts are determined by lab analysis and USDA nutritional database, together with the nutritional facts of the seasonings. Nutritionals can be calculated using existing nutritional data and recipe, or send in for individual analysis. Nutritionals will always be provided by us and sent to customer if the customer is developing the label. If there are any changed to the product, the customer will also be notified by us. 

• If the plant is Kosher, any new product, raw material or line equipment must be registered with the Orthodox Union for Food Products as a kosher product or as an exemption. 

• Before the product is put into production it must be approved by the Quality & Safety Group and in accordance with applicable customer requirements if Private Label. If any changes are made to existing product formulations after they have been approved, they must be approved by the Quality and Safety Group before implementation and purchasing. Any necessary changes to bag declarations based on the new formulation must be considered and approved; depending on the changes, a new label checklist may need to be completed. The Group has the responsibility to ensure that the product can be implemented into the current HACCP system or if it must be altered for the new product. Any modifications to the product recipe has to be requested after filling out SOA_04.02.001-5.

• Before the product can be initiated into production it will require a product recipe to be approved by a representative from the Quality & Safety Group and available to the operators. 

POLICY FOR SHELF LIFE

The Shelf life of our chips is determined by the type of oil, flavor and bag material that are used. The shelf life is determined by a sensory test according to the document “_Shelf Life Sensory Test” The shelf life is also analyzed by laboratory with a microbiological analysis.