Transcript Feb 2012 Forum for NA Region

Kraft Foods North America
Supplier Quality and Food Safety Forum
Specification Requirements and
Process - Kraft Foods GKIT
GFSI Certification Expectations
January/February 2012
1
Agenda Topics
 Introduction
5 mins
 Notification to Kraft Foods
5 mins
 GFSI Certification Expectations
15 mins
 Global Specification Management System
– Process
– GKIT
2
15 mins
45 mins
 Closing Summary
5 mins
 Q and A
30 mins
Supplier Forum Program Overview
Completed 2009 – 2011:
•
•
•
•
•
Supplier Quality and Food Safety Overview, Kraft Foods Supplier Audit Program
Material Monitoring Program and COA Requirements
New Kraft Foods Raw Material Specification Requirements and Process
Supplier Quality Expectations (SQE)
Supplier Quality and Food Safety Requirements (Audit Tier, Micro Tables)
Today’s Topics:
• Notification to Kraft Foods
• GFSI Certification Expecations
• Kraft Foods Raw Material Specification Requirements and Process
• Spec Communication
3
Supplier Quality Management
A comprehensive approach to managing supplier quality
Policy/Contract Requirements
• Quality Policy
• WW Supplier Quality
Expectations (SQE)
• Supplier HACCP Manual
• Material Specifications
Continuous Improvement
•
•
•
•
Supplier QI Program
Supplier Quality Partnerships
Supplier Development
Industry Benchmarking
•
•
•
•
•
4
Selection/Approval
• Risk Assessments
• Supplier Pre-Assessment
• Quality Audit Approval
WW Quality Audit Program
Materials Monitoring Program
COA Verification
Supplier Performance Monitoring
Certificate of Conformance (COC)
Monitoring
Communication with Kraft Foods
The Supplier must immediately notify Kraft Foods of occurrences
which could affect the processing, food safety or quality of
materials supplied to Kraft.
–Inadvertent release from Hold of any material produced for Kraft
–Notification by law enforcement or other authority of a potential product security
event
–Identification of an unlabeled allergen in material produced for Kraft
–Inability to deliver materials that meet Kraft Specifications
–Changes to suppliers processes and/or facilities that could have an impact on
materials supplied to Kraft
–In the event of a positive pathogen result (in the lot or in similar products
produced on the same line and/or direct contact surface swab), Kraft Foods
Contracting Representative must be notified, even if the specific lot is not sent to
Kraft Foods
5
A Case for GFSI Certification
• There is only one true internationally recognized certification for food plants
Food Safety Management Systems
• That is GFSI (Global Food Safety Initiative) approved certifications
• Launched in 2000
• 400 members in 150 countries
• Mission: Continuous improvement in Food Safety Management System
(FSMS) to ensure confidence in the delivery of safe food products to
consumers
• Objective: Convergence between food safety standards
• Mantra: “Once certified accepted everywhere”
6
Revised 2011 Categories and Audit Matrix
Last Revised: 7-September-2011
Ingredient Categories
Tier
(List is not all inclusive - refer to the Raw Material Tier Assignment list for details)
1
RTE Meats, Cheeses, RTE Raw Fruits/Vegetables
Qualification
Process
Accepted Audits
and Certifications
Target
Freq.
(new)
(ongoing)
(years)
Kraft Audit
Kraft Audit
1.5
1
RTE Nuts/Seeds/Coconut, Retorted and Aseptic Products (Low Acid
Canned Foods), Cocoa/Chocolate/Confectionary, Treated
Herbs/Spices/Seasoning; Tea and Tea Products; Egg and Egg
Products; Dairy Products and Substitutes; Yeast; Enzymes
2
2
4
Kraft Audit
Certifications or 3rd
Party SQE + Supplier
Food Safety
Assessment (frequency
2
determined by Food Safety
Group)
Fruit and Fruit Products, Vegetable and Vegetable Products,
Flavoring Ingredients (material assigned to tier 2 or 4 - refer to the
Raw Material Tier Assignment list for details)
4
4
5
Grain and Grain Products, Emulsifiers; Prepared
Sauces/Spreads/Condiments, Coffee and Coffee Products, Bread
and Bakery Products; Sugars and Sweeteners; Starter
Media/Culture; Fats and Oils; Food Additives; 3Raw Meat and Raw
Meat Products, Food Chemicals Hydrocolloids and Gums, Wafers;
Untreated Herbs/Spices/Seasoning;
Raw Milk and Cream, Nationally Branded Confections; Green Coffee
Beans; Compressed Gases; Raw Grains; Raw Nuts/Seeds/Coconut;
Raw earthen materials (e.g., unprocessed materials mined from the
earth); Alcoholic Substances (Spirits, Liquors)
3rd Party SQE
or
1
Certifications
3rd Party SQE or
1
Certifications
Audits may be required as result of a
risk assessment by BU or Plant using
the material
3
NA
1.Certifications include GFSI (SQF 2000 Level 2 or 3, BRC version 5, IFS version 5, Dutch HACCP option B – until December 31, 2011, ISO22000 +
PAS220, FSSC22000)
2.Not Accepted:
1.) ISO22000 audits without PAS220, 2.) GMA-SAFE dated after December 31, 2011, 3.) Dutch HACCP issued after January 1, 2012
3.NSF Cook and Thurber and Silliker audits accepted only for raw meat and raw meat products until further notice
4.AIB accepted for Flour mills only until further notice
5.Where local regulatory considerations make a higher tier rating necessary, this must be documented in local procedures and notified to auditing, a
lower tier rating cannot be applied.
A Case for GFSI Certification
• BRC, IFS, SQF, Dutch HACCP, FSSC22K all recognized
• Kraft Foods committed to having all internal facilities obtain an accredited,
independent verification of its food safety management system – in the form
of GFSI certification – by 2013
• FSSC22K selected by Kraft Foods for internal facility certification
• Approach is being extended to our supply base – it is a requirement that all
raw material suppliers to Kraft Foods attain GFSI certification by Dec. 31,
2014
• Some benefits of GFSI:
• Promotes food safety
• Provide a standard across the industry
• Lower cost
• Reduce audit fatigue
8
Global Specification Management System
• Kraft Foods global Product and Packaging Specification and Nutrition
Management Application enables
– development and management of all raw, formula, pack and product specs
– sharing of specifications within the region and across the world
– common generation and management of all product label declarations
– seamless linkage between RDQ, Master Data and Supply Chain
• Kraft Foods Global Specification System implementation worldwide
to all Kraft RDQ centers and manufacturing facilities
– KRAFT and LU scope: fully implemented
– CADBURY scope: data migration and implementation ongoing, completion target Q3 2012
• Kraft Foods Global Specification System includes consistent gathering of
raw material information via Global Kraft Information Tool (GKIT)
– GKIT in place in NA for 4 years
– GKIT replacing current "Supplier Questionnaire" in EU and CEEMA
9
New Kraft Foods Specification Structure
PLR
Product Label Report
Product
Package Component
BoM
Plant
Allergen
Profile
Formula
BoM
Raw Material
Supplier Info
SUPL
Legend:
SUPL = Supplier Location Spec
GKIT = Global Kraft Information Tool
GKIT
Raw Material
Supplier Info
SUPL
GKIT
Raw Material
Supplier Info
SUPL
GKIT
New Kraft Foods Specification Structure
Of Critical Importance:
• SUPL
spec for each approved supplier
manufacturing location/site
Product
Package Component
BoM
• GKIT
ingredient information document
per each supplier
Formula
BoM
• RMAT
consolidated ingredient /
raw material specification
• SAR
specification agreement report
per each supplier
Legend:
SUPL = Supplier Location Spec
GKIT = Global Kraft Information Tool
Raw Materials
Supplier Info
SUPL
GKIT
Specification Agreement Report
New Kraft Foods Specification Structure
12
New Kraft Foods Specification Structure
GKIT Process
• Kraft pre-populates base info in GKIT template
– admin info
– micro parameters
• Kraft sends GKIT to supplier
– via e-mail, as xml file attachment
• Supplier completes GKIT
– supplier location info
– technical info
• Supplier returns completed GKIT to Kraft
– via e-mail, as xml file attachment
• Kraft integrates GKIT into Global Spec System
– checks for completeness and correctness
– creates of actual raw material spec
– creates SAR and sends it to supplier
• Supplier approves Raw Material Spec via SAR
– checks and approves SAR
– returns approved SAR to Kraft
13
New Kraft Foods Specification Structure
SUPL - Supplier Location "Specification"
Purpose
• assure that Kraft only buys from approved and audit compliant suppliers and locations
• facilitate traceability and rapid response in case of special situations or issues
Content and Process
• Content
–
–
–
–
commercial address and contact details
production location address and contact details
audit compliance status and next audit / re-certification date
authorized ingredient categories and possible restrictions
• Created and maintained by Kraft's global Auditing team
– when a supplier location gets qualified and approved
– when a supplier location is re-audited, re-certified or restrictions changed
– when a supplier location is disapproved
• Linked to relevant raw material spec by RDQ
– buying only possible from supplier locations that are linked to raw material spec
14
Specification Agreement Report
• Specification Agreement Report key elements:
– Supplier Name – representing Kraft-approved supplier
manufacturing location << New
– Ingredient Trade Name
– Ingredient Declaration
– Ingredient Composition
– Allergen Status << New
– Micro Properties
– Kosher/Halal Certification
– Shipping and Storage Properties
– Shelf Life and Minimum Guaranteed Remaining Shelf Life
• Supplier receives the Kraft Specification Agreement Report
and is expected to deliver material in accordance with Kraft
requirements
15
RMAT Specification Agreement Report
Feedback Form
Specification Approval Report Feedback Form
TO:
SUPPLIER:
DATE:
Raw Material Name:
Kraft (Meridian) Raw Material Part Number:
Version:
Last Modified Date:
• The SAR Feedback Form is similar in
content to the form currently used in
KFE and CEEMA
Kraft SAP Material Code(s):
Supplier’s Material Item Number(s):
Supplier site(s) where the raw material is produced:
Please indicate your acceptance of the attached Specification Agreement Report (SAR) by checking the box below and signing
and e-mailing this SAR Feedback Form to <buyer email address> with a copy to the Kraft Global Spec Communications
Mailbox at [email protected].

Acceptance
By signing below, you confirm on behalf of your company (the supplier listed above) that you are aware that the SAR contains
requirements with which the raw material listed above that you supply to Kraft must conform. You acknowledge that your
understanding of the SAR and ability to supply raw materials to Kraft that conforms to the SAR is a key factor in Kraft’s decision
to purchase such raw material from you.
You will notify Kraft if your company is unable to meet this specification for any reason in advance of shipment. By accepting
the SAR, you agree that it will be available directly at the production site(s) listed on the SAR.
Name: ……………………………………………….
Signature: ………………………………………….……….
Position: …………………………………………….
Date: ……………………………………………….……….
If you do not accept the SAR, please indicate so by checking the box below, and identify why your company is not able to comply
with the SAR. Please indicate any specific section(s) of the SAR that you are unable to meet, and the reasons why. Please
also provide a name and contact information for the appropriate person for follow-up at your company:

Non-Acceptance
……………………………………………….……………………………………………….……………………………………………….……
……………………………………………….……………………………………………….……………………………………………….……
……………………………………………….……………………………………………….……………………………………………….……
………………………………………….……………………………………………….……………………………………………….…………
16
• Suppliers should receive a Feedback
Form along with each Specification
Agreement Report
Contact Name: …………………………………………
Phone / e-mail Address: ………………………………………….
Title: ………………………………………………………
Date: ………………………………………….……….……….……
• Suppliers are asked to indicate
acceptance of the SAR, or document
reasons they are unable to accept the
SAR
• Please return completed feedback
forms via email to your Procurement
contact and copy the centralized Global
Spec Communications mailbox at
[email protected]
GKIT and RMAT Spec Process
Basic communication flow model
Kraft
RDQ
Create GKIT
xml template
with base info
Check GKIT
for
completeness
and
correctness
Send GKIT as
xml file
via e-mail
ok?
no
yes
Integrate GKIT
into Global
Spec system
Create RMAT
spec, issue
Spec Change
Notification
Notify
Procurement
(email)
Revise RMAT
Spec, and issue
Spec Change
Notification
Review
SAR
Supplier
Complete
GKIT
template
Return
completed
GKIT as xml
file
via e-mail
17
no
Send SAR
to supplier
via e-mail
Respond to
non-technical
Issues
Note:
final split of tasks between RDQ and Procurement
may be locally adjusted depending on specific needs
Return SAR
feedback form
indicating
acceptance to
Procurement
Summarize
issue(s) on SAR
Feedback form
Review RMAT
and create
SAR
in Meridian
Kraft
Procurement
yes
Accept
SAR?
Review SAR
feedback form
no
Technical
Issue?
yes
File Supplier
approval and
reference spec
in contract
How to Complete the Global Kraft Ingredient Tool
How to Complete the Global Kraft Ingredient Tool
(GKIT)
Review Guide for Ingredient Suppliers and Kraft
Foods RDQ
18
Components of the Training and GKIT
Description
Executive Summary
GKIT – GMO Assessment
GKIT – Instructions
GKIT – Nutrition Information
GKIT –
GKIT – Analytical Instructions
Kraft GKIT Instructions
GKIT – Kraft Contact Information
GKIT – Microbiological Requirements
GKIT – Review and Approval Information
GKIT – Regulatory Information
GKIT – Region and Additional Information
GKIT – Kosher / Halal Certification
GKIT – Supplier Plant Information - Supplier
Headquarters
GKIT – Dietary Suitability
GKIT – Supplier Plant Information – Plant
Information
GKIT –
Supplier Packaging Information
GKIT – General Information
GKIT – Composition Section – Ingredient
Component List
GKIT – Composition – Allergens/Sensitivities
GKIT – Composition – Substances of Interest
GKIT – Composition – Flavor Information
GKIT – Composition – Active Enzymes, Color
Information, Chemical CAS Information
19
Description
GKIT – Shipping and Storage
GKIT – Active Enzymes Addendum
GKIT - Gluten Assessment Addendum –
Ingredient Identification
GKIT - Gluten Assessment Addendum – Cross
Contact Assessment
GKIT – Natural Addendum
GKIT – Non-GMO Addendum
GKIT - Peanut-Nut Free Status Addendum
GKIT – Vegetarian / Vegan Addendum
Summary/Objectives
• The goal of this document is to familiarize the user with Meridian/Interspec
Global Kraft Ingredient Tool export XML that is sent to suppliers.
• Objectives
– At the end of this guide, users will understand the following:
• Expected fields to be completed by Kraft RDQ in the
Meridian/Interspec Specification system prior to exporting and
sending the XML to a supplier.
• Guidance for the supplier on fields to complete and the expected
data that is to be entered by the supplier.
• Fields that Kraft RDQ must review and confirm for compliance to
Supplier Site Locations, Microbiological Agreement and Testing
Labs when the completed GKIT is returned from the supplier.
• NOTE: The screenshots used throughout this user guide are for illustration
purposes only. Various specification numbers are used.
20
GKIT – Instructions
• The Kraft Foods GKIT file is in an XML format
• Kraft Foods RDQ - Once you export this from the Specification system, you
must save it to a C:drive before you can send it as an attachment to your
supplier for completion
• Supplier – when you receive the Kraft Foods .xml GKIT as an attachment in an
email, you must save it to a C:drive before you can work with it
• The GKIT .xml is safe to work with and is compatible with Internet Explore 6.0
or greater
• Please reference Kraft Foods GKIT – How to Work with the XML File – Supplier
Instructions document for detailed instructions on XML files.
– Kraft Foods RDQ - Please send the “How To Work with the XML File”
document to your supplier with the GKIT
– Supplier – Please notify Kraft RDQ if you do not have a copy and/or are
having issues with the .xml file
21
GKIT –
Kraft GKIT Instructions
• The Menu will be on the left hand side of the screen. The Menu is
where the SAVE and PRINT buttons are located.
• The information on the Menu can be selected (clicked) to activate
the section for viewing on the right hand side of the screen.
• The GKIT will open to the first section – Kraft GKIT Instructions
22
GKIT –
23
Kraft GKIT Instructions
•
The XML document allows the user to edit the different sections to be edited without saving between sections.
•
BUT – The data will not be saved until the SAVE FILE button in the left side menu is selected.

When SAVE FILE is selected, the Windows Internet Explorer window below
will appear requesting you to confirm you want to save the document.

Select OK to save the edits and save the document back to the C:drive where
this was filed.

Please Note: This Save may take several minutes. Please do not end the
browser or close the screen or turn off the computer until you receive the
FILE SAVED! indicator – OR your edits/inputs will be lost and not saved.
GKIT – Kraft Contact Information
The Kraft RDQ requestor must
complete this section in the
Meridian Spec system prior to
exporting GKIT
 Fields completed by Kraft
prior to the export that cannot
be edited by the Supplier are
displayed in light grey
 The following sections
have data that will be
completed by Kraft Foods
within the Meridian
Specification system prior
to exporting the GKIT to
XML and will not be
editable by the supplier:
●
Kraft Contact Information
●
Some portions of the
●
●
Review and Approval
Information
Region and Additional
Information
Some portions of the
Microbiological
Requirements
All other fields are available for
the supplier to edit to complete
the data entry when they
receive the GKIT XML file
24
GKIT – Review and Approval Information
•
The Kraft RDQ requestor can enter data in this section in the Meridian Specification system prior to exporting GKIT
Existing Current Approved Specification:
•
Kraft RDQ can enter the specification system-assigned number for the Raw Material Specification that may already
exist in the Kraft Meridian Specification along with the Date and Version number of that specification.
•
For new ingredients leave this section blank.
Review and Approval Information:
•
Kraft RDQ should enter the Date they need the GKIT completed by in the Kraft Meridian Specification prior to
exporting the GKIT to XML.
•
The supplier can enter the date that they completed the form or date of any revisions.
•
Kraft RDQ can enter the Date of Kraft GKIT review and approval into the Meridian Specification system upon the
date when RDQ reviews the completed GKIT from supplier and submits to create an RMAT.
Light grey fields
cannot be edited in
the XML format and
must be pre-entered
into the Meridian
system
prior
to
exporting
Black fields can be
edited within the
XML format
25
GKIT – Region and Additional Information
This section is to be completed in the Meridian system
prior to export to XML. It cannot be edited in the XML.
GEOGRAPHIC REGION INFORMATION:

Kraft RDQ Requestor will begin by determining where
the ingredient will be used for production and regions
where the finished goods will be sold into. Check
appropriate box(es) to select the region(s) where the
ingredient will be sold and produced. They will enter
this data into the Meridian system prior to exporting the
GKIT to XML.
OTHER KRAFT GKIT SECTIONS REQUIRED and OTHER
KRAFT FORMS REQUIRED

This section lists specific additional forms that may be
required based on either the classification of the
ingredient OR on the finished product which utilizes the
ingredient.

The Kraft RDQ contact must determine the ingredient’s
raw material functionality in the finished product in
which it will be used, and consider which addendums (if
any) will be required.

The Kraft RDQ developer must enter the Required
Checkboxes into the Meridian system prior to exporting
the GKIT to XML for the Other Kraft GKIT Sections
Required and the Other Kraft Forms Required.

The Other Kraft GKIT Sections Required that are
indicated as ADDENDUM will only display in the
exported GKIT if they are selected in the Meridian
specification prior to the export to XML. They will then
be available in the XML GKIT for the supplier to
complete.
26
ADDITIONAL KRAFT FORMS REQUIRED

Kraft RDQ will enter text information into the field for
other forms which may be required into the Meridian
system prior to exporting the GKIT to XML
GKIT – Supplier Plant Information –
Supplier Headquarters
SUPPLIER
HEADQUARTERS INFORMATION:
• The supplier shall complete this table,
providing the Company Headquarter
information . This may be different
than the next sections where the
information is specific to the site
information where the material is
actually being manufactured.
27
GKIT – Supplier Plant Information –
Plant Information
PLANT INFORMATION:

The supplier shall complete this table,
listing information on each plant that
manufactures the ingredient/finished
good.

The Establishment Number shall be noted
if
applicable
(e.g.,
USDA-registered
plants).

All suppliers must meet Kraft’s Supplier
Quality
Expectations
(SQEs)
before
becoming an approved supplier. (KRAFT
RDQ must confirm upon return of this
document to confirm if the supplier is on
the List of Approved Global Ingredient and
Commodity Suppliers . If not listed here,
check the Global Approved External
Manufacturing List for co-manufacturers.)
If the supplier is not on either Kraft
internal list, then the supplier will need to
be audited and approved by Kraft, to be
available in the Spec System. Kraft RDQ
will work with Kraft Procurement and the
Kraft SQE Audit team to request the sites
be Audited for approval.

The supplier shall indicate whether or not
it has been audited by a third party.

If the supplier has other food certifications
it should be noted.

If one of the listed plants is a comanufacturer then type “Yes” and state
the name of the co-manufacturer.
This
plant must also be approved by Kraft.
28
GKIT –
Supplier Packaging Information
SUPPLIER PACKAGING
INFORMATION
The supplier will enter their
Ingredient Name or Trade Name
for the material being supplied.

 The supplier will provide
information on the size and type
of packaging the ingredient will
be shipped in. A Kraft Material
Code will be requested based on
this information. Supplier may
provide several pack sizes.
 The supplier must provide the
ingredient declaration for all
regions selected on the region
page.
For example if Canada
and United States are selected,
the
supplier
provides
the
ingredient declaration for both
Canada and United States.
The supplier’s code dating
practice shall be identified and an
example provided.
29
GKIT – General Information
GENERAL INFORMATION
• Ingredient Description: The supplier shall provide a detailed description of the
raw material in the description section.
• In the description section the supplier must indicate any significant
manufacturing/process related elements e.g. blanched, frozen, retorted,
roasted, spray dried, sun dried, and physical state e.g. liquid, powder
30
GKIT – Composition Section –
Ingredient Component List
COMPOSITION
• The Ingredient Component List composition table consists of four primary
sections:
•
•
•
•
31
Ingredients
Composition (Target or Min/Max Range)
Functionality
Ingredient Country of Origin
GKIT – Composition Section –
Ingredient Component List
INGREDIENT:
• The composition consists of a listing of ALL components AND sub-components (if
applicable) of the ingredient IN DESCENDING ORDER OF PREDOMINANCE.
• Subcomponents should be indicated by indenting these ingredients in the listing by using
spaces prior to entry.
• The listing shall include processing aids (if used) and incidental additives (if present).
• Kraft RDQ should compare the ingredient composition to the ingredient declaration found
on the Supplier Packaging page to ensure the sequence of ingredients matches.
– Note: The composition and ingredient declarations may not match exactly as
processing aids and incidental additives might not be listed on the ingredient
declaration.
• Kraft RDQ should compare the ingredient composition to the Allergen/Substances of
Interest section to ensure information is consistent.
• Note the section immediately below the composition table which lists additional
requirements for specific components/ subcomponents.
• This information shall be provided as part of the composition table.
• The source of ingredients shall be noted in the ingredient description section as indicated.
• If a natural and artificial flavor is used, the percentage of each portion shall be indicated.
– For example, if a natural and artificial chocolate flavor is used as a component of the
ingredient, then the flavor component should indicate x% natural flavor and y%
artificial flavor in the ingredient description section.
32
GKIT – Composition Section –
Ingredient Component List
COMPOSITION TARGET % / COMPOSITION MIN MAX %
For the composition, exact percentages are required, such that the components total sums to 100% and the
subcomponents total sums to 100%.
• Note that if the “composition extended” tab is used, the values from that page will be included in this sum.
• Note that < (less than) and > (greater than) symbols should not be used.
• If necessary and permitted (by region), min/max ranges may be used to represent the percentage of each
component in the ingredient such that proprietary formula information is not disclosed.
• If used, min/max ranges in no greater than 10% increments shall be used.
• Components/ subcomponents (including processing aids and incidental additives) which have a regulatory
usage limit must be clearly disclosed in the table.
FUNCTIONALITY:
• The specific functionality of each ingredient shall be noted as indicated.
• Common functionalities include, but are not limited to:
• Color; Flavor; Preservative; Processing Aid, Carrier, Emulsifier, Incidental Additives, etc.
• Note that the functionality of subcomponents shall be noted as well as that of the primary components.
COUNTRY OF ORIGIN:
• The
country
of
origin
MANUFACTURED/PRODUCED.
REPRESENTS
THE
LOCATION
WHERE
THE
MATERIAL
WAS
• When the material undergoes substantial transformation in a second country, the country in which the
transformation is performed shall be considered the country of origin.
33
GKIT – Composition - Allergens/Sensitivities








34
ALLERGEN/SENSITIVITIES
This section is broken out into 5 subsections:
•
Cross Contact Method or Explanation
•
Global Food Allergens
•
Regional Food Allergens
•
Food Sensitivities and Intolerances
•
Allergen Control Program
The presence of any allergens or sulphites listed
in the attached table must be declared.
Determine whether the allergen or sulphite is
present via direct addition, cross contact
(indirect addition), or present on production line.
These terms are defined above the allergen
table in the GKIT.

Direct addition allergens and sulphites
should also be included in Ingredient List
of the Composition Section
Indicate the presence (or absence) of the
allergen or sulphite by selecting does contain,
does not contain or cross contact next to the
name of the allergen in the appropriate row.
Provide the source of the allergen or sulphites.
For sulphites, also include the level added in
parts per million (mg/kg).
If the allergen or sulphite is present via cross
contact (indirect addition) state the testing
method or rationale for indicating presence of
the allergen or sulphite in the box above the
allergen table.
If the raw material does not contain any
allergens or sulfites, the table must be
completed with response of does not contain.
Indicate whether there is an allergen control
program in place and the method of the control
program. DO NOT LEAVE THIS BLANK! If there
is no allergen control program, answer NO and
indicate the reason in the method of control
section.
GKIT – Composition – Substances of Interest
SUBSTANCES OF INTEREST
• The purpose of this section is to identify other substances that may be in the material that have a history
of eliciting reactions in those individuals that are sensitive to them.
• Indicate the specific constituents listed in the table if they are present in the ingredient.
– Note: The constituent may be either directly added as an ingredient component or introduced via a
processing aid or additive.
• If present, also indicate the source of the constituent (e.g., whey derived from milk).
35
GKIT – Composition – Flavor Information
36
FLAVOR INFORMATION:
 Fill this section out for all flavor
ingredients,
including
formulas
with
flavoring systems. Flavoring systems may
create the need for a label qualifier.
Flavors that include allergenic substances
must declare all allergens.
 Flavor(s) included in this section should
also be included in the Ingredient
Component list of the Composition
Section.
 NATURAL
● example – vanilla extract
● When using natural flavors in
ingredient statements they can be
called by their common name or
“Natural Flavor”.
● Flavors from animal extracts must
always list the species name, i.e.
NATURAL BEEF FLAVOR.
● Smoke flavoring may not be listed as
“Natural Flavor” or “Flavor”, but may
be
declared
“Natural
Smoke
Flavoring” or “Smoke Flavoring”.
 NATURAL TYPE
● example – natural mango type
● This will be loaded in the composition
as “Natural Flavor”.
GKIT – Composition – Flavor Information
• NATURAL/ARTIFICIAL BLEND (CONTAINS SOME NATURAL FLAVOR INGREDIENT FROM NAMED
FOOD)
– example – natural and artificial vanilla flavor
– In the composition section, the Natural and Artificial portions should be entered separately to
facilitate labeling.
• NATURAL/ARTIFICIAL BLEND (CONTAINS NO NATURAL FLAVOR FROM NAMED FOOD)
– example – natural and artificial vanilla type flavor
– Same as preceding entry, except the natural vanilla type portion will be loaded in the composition as
“Natural Flavor”.
• ARTIFICIAL
– example – artificial maple flavor
– This will be loaded in the composition as “Artificial Flavor”.
– Artificial smoke flavoring must be labeled as such.
• COMBINATION OR FANCIFUL FLAVORS
– Fill in this field when there is a blend of characterizing flavors and list all separately (Apple, Pear,
Grape…)
– Complete this field for fanciful flavors (example, Tropical Blend) – Pineapple, Coconut…etc.
• FLAVOR and EXTRACT MANUFACTURERS ASSOCIATION
– Indicate the FEMA Number if available for the material being supplied if applicable
37
GKIT – Composition – Active Enzymes,
Color Information, Chemical CAS
Information
ACTIVE ENZYMES:
 The supplier shall indicate whether
or not the raw material contains
active enzymes.
COLOR INFORMATION:
 If the material supplied is a color,
indicate the color type as either
Artificial or Natural
CHEMICAL – CAS INFORMATION
 If the material supplied is a
chemical, indicate the CAS Number
in the field.
38
GKIT – GMO Assessment




39
GMO Assessment:
The supplier is to indicate the
presence or absence of a derivative
of select identified crop ingredients
The supplier is to indicate if the
ingredient or any of its components
was derived from a genetically
engineered microorganism (GMO)
or fermentation process.
The supplier is to indicate the
Unavoidable GMO contamination
status
The supplier is to complete the
GMO
Assessment
checkboxes
which
summarize
the
above
information
into
whether
the
material is from a GMO Crop and
Contains GMO Proteins
GKIT – Nutrition Information

NUTRITION INFORMATION:
Nutrients are grouped by classification –
Macronutrients, Vitamins, Minerals, Sugars/Sugar
Alcohols, Fatty Acids, Amino Acids, Intense
Sweeteners, Antioxidants and Polyphenols, Other
MACRONUTRIENTS
The values in this section must be in agreement
with the Analytical Chemical/Physical Sections
•
Moisture
•
Fat
•
Ash
•
Protein
•
Salt

Include all data where available and relevant. If
the value is zero, enter ‘0’; if data is unavailable,
leave blank.
Other nutrients need to be filled out based on
what the ingredient delivers, the product line it is
used in, and for potential claim substantiation.

e.g. Significant Dietary Fiber content: need
soluble and insoluble fiber values

e.g. Crystal Light: would require sugar alcohols

The proximate analysis total should sum to 100%
(i.e. fat, moisture, carbohydrate, protein and ash)

The entire fat profile (including total fat, saturated
fat, trans fat, poly’s and mono’s) must be filled
out, regardless if the total fat rounds to 0g.

Analytical methods need to be specified when
indicated (e.g., Trans fat) in the Analytical Section

Indicate Source of Data – Analytical, Calculated,
Canadian Nutrient File, USDA where applicable
40
GKIT – Nutrition Information







Global Nutrient Definitions and Required
Nutrients by Region


41
To open the
above files,
end the Slide
Show.
NUTRITION INFORMATION: continued
Nutrients are grouped by classification –
Macronutrients, Vitamins, Minerals, Sugars/Sugar
Alcohols, Fatty Acids, Amino Acids, Intense
Sweeteners, Antioxidants and Polyphenols, Other
Nutrients such as vitamins and minerals may need
to be filled out for the following reasons:
Enrichment and fortification standards.
Certain products list several nutrients on their
labels in addition to the mandatory nutrients:
Folate, Vit B12, Zinc, etc.
Potassium and phosphorus are requested in order
to respond to consumer inquiries.
Work with your Nutrition Applications/Regulatory
contact to decide on which nutrients you will need
data for.
When
reviewing
the
completed
nutrition
information apply basic logic.
Are the values
representative for this ingredient?
If the REGION and ADDITIONAL INFORMATION
Section checkboxes for Other Kraft GKIT Sections
Required for Amino Acids and/or Fatty Acids, these
need to be completed and are in the Nutrition Data
section.
GKIT – Analytical Instructions






42
ANALYTICAL INSTRUCTIONS:
The supplier provides a detailed ingredient description of the
raw material in the General Information- Description section
of the GKIT. This information is transferred into the Kraft
Raw Material specification.
The supplier must provide detailed information on each of
the Sensory properties listed
 Color
 Flavour
 Texture
 Odor
The supplier shall provide detailed information on the
Residue Limits (if present in the GKIT form), Chemical
Composition, Grading and Defect Limits, Particle Size,
Physical Tests, and Sensory Evaluation properties of the
material being supplied.
Kraft RDQ should specify which properties are critical to the
ingredient and the finished product functionality and quality.
Kraft RDQ should review with Analytical Sciences the test
methods for any properties which require a COA.
The Kraft GKIT Analytical properties are segmented by the type of test and the required
inputs
•
•
•
Descriptive
Qualitative
Quantitative
GKIT – Analytical Instructions

43
Descriptive Tests Inputs:
● Description - text field - 40 character max.
● COA – checkbox - if required
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
GKIT – Analytical Instructions

44
Qualitative Test Inputs:
● Acceptance Criteria – appropriate dropdown list
● COA – checkbox - if required
● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select acceptable
method
● Key Testing Details – text field – 40 character max.
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
GKIT – Analytical Instructions

45
Quantitative Test Inputs:
● Target/Min/Max – numeric
● UoM – Unit of Measure – set to the Reference Method of the test
● Dec – Decimal Precision – set to the testing accuracy of the Reference Method and Unit of
Measure
● COA – checkbox - if required
● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select
acceptable method
● Key Testing Details – text field – 40 character max.
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
GKIT – Microbiological Requirements

MICROBIOLOGICAL
REQUIREMENTS:

The
Microbiological
Rating,
Microbiological Table Name and
Microbiological Comments sections
are to be completed by Kraft
Microbiology before it is sent to the
supplier.
The information must be populated
into
the
Meridian
specification
system prior to the Export of the
GKIT to XML.
The Microbiological Rating, Table
Name, Tests and Comments cannot
be edited in the GKIT XML
document.
The
supplier
reviews
the
Microbiological Tests and Comments
supplied from Kraft and then enters
a Yes or NO into the Supplier
Agreement to Micro Standards.
If No, the Supplier will list the
differences or Comments in the field
in the following section.
Upon the return of the GKIT from
the supplier, Kraft RDQ must check
to see if the supplier agrees with the
Micro requirements. If the supplier
selected “NO”, then the Kraft RDQ
and Micro contacts shall discuss the
discrepancies with the supplier and
agree to a resolution. A GKIT is only
finalized once the micro has been
agreed to by both parties.




46
GKIT – Microbiological Requirements
47

MICROBIOLOGICAL
REQUIREMENTS:

The supplier reviews the
list of Microbiologically
Sensitive Safety
Ingredients and
indicates a Yes or No to
reflect if the material
Contains any of these
ingredients. If yes, the
supplier will fill in the
text box identifying the
sensitive material.

Micro Testing
Laboratory – The
Supplier completes this
section. If Micro testing
is required the testing
labs need to be
registered on our Global
List of Approved
Pathogen Labs, and Kraft
RDQ should check the
list to confirm that the
lab is approved.
GKIT – Regulatory Information
Regulatory Information
48

For
standardized
foods
(such as cheese, chocolate,
flour, etc.), the supplier
provides
the
applicable
Regulatory Reference from
the picklist, for all regions
selected on the region
page.

Include any other Legal
References that may apply
that could not be located or
selected
from
the
dropdown
list
for
References.

Indicate
the
Legal
Designation or Common
Name of the material, if
applicable.
GKIT – Kosher / Halal Certification
Kosher / Halal Certification
 If applicable, the supplier should
indicate if the material being
supplied is Kosher Certified,
Kosher Certified for Passover,
and/or Halal Certified.
49

If the material is Kosher
certified, please indicate in the
Kosher Certification section the
Agency Name that is certifying
the
material,
the
Kosher
Designation and the Document
Number
of
the
Kosher
Certification.

If the material is Halal certified,
please indicate in the Halal
Certification section the Agency
Name that is certifying the
material and the Document
Number
of
the
Halal
Certification.
GKIT – Dietary Suitability
Dietary Suitability

Global Dietary Suitability Definitions
To open the
file, end the
Slide Show.
50








If applicable, the supplier should indicate if the material
being supplied meets certain Dietary Suitability:
Suitable for Jewish Diet
Suitable for Muslim Diet
Suitable for Vegetarian Diet
Suitable for Vegan Diet
Suitable for Children under 3 years of age
Organic Certified
Suitable for Organic Products
If the material is Organic certified, please indicate in the
Organic Certification section the Agency Name that is
certifying the material, the Organic Category and the
Country of the Organic Certification.
GKIT – Shipping and Storage
Shipping and Storage

The shipping and storage section
provides
information
to
the
manufacturing facility using the
ingredient on how to properly store
the ingredient as well as how to
expect the shipment to arrive at
Kraft. The supplier needs to select
one of the following conditions:
•
•
•
•
•
•
•
•
•

The condition selected shall be the
most appropriate for the ingredient
during shipment and storage.
•

51
Ambient
Dry Storage
Conditioned Storage
Chilled/Refrigerated Storage
Refrigerated
Frozen Storage
Super Chill
Protected
Heated
Note: the conditions for shipping
may differ from the storage
conditions.
The Conditions are provided which
align to the Description.
GKIT – Shipping and Storage
Shipping and Storage
52

The Shelf Life of the Material
needs to be provided for each
Pack Size Item
that is
supplied. The Pack Size is a
numeric field followed by a list
of Units of Measure and Pack
Types. Each Pack Size Item
needs to have the Total Shelf
Life (in DAYS) from the Date
of Manufacture as well as the
Minimum Guaranteed Shelf
Life (in DAYS) Remaining on
Receipt of the shipment to the
Kraft facility.

Other Shipping, Storage or
Handling Requirements can be
indicated in the text box.

Special Precautions for Testing
or Handling this Ingredient
can be indicated in that
specified text box.
GKIT – Active Enzymes Addendum
Active Enzymes Addendum
53

The ACTIVE ENZYMES ADDENDUM is
accessible by selecting this option on
the
REGION
and
ADDITIONAL
INFORMATION Section when the
GKIT is created in the Meridian Spec
system prior to the Export of the
GKIT to XML.

Active enzymes in finished products
have the potential to result in product
failure
(viscosity
loss,
flavor
degradation, etc.).
• For example, proteases can
cause
failure
in
proteincontaining products, amylases
can cause failure in starchcontaining products, and lipases
can
cause
failure
in
fatcontaining products.

To protect Kraft’s finished product
quality, ingredient enzyme content
information is needed.
GKIT - Gluten Assessment Addendum –
Ingredient Identification
Gluten Assessment Addendum
54

The GLUTEN ASSESSMENT ADDENDUM is accessible by
selecting this option on the REGION and ADDITIONAL
INFORMATION Section when the GKIT is created in the
Meridian Spec system prior to the Export of the GKIT to
XML.

Required whenever a Gluten Free claim will be made on
the finished product that this material will be used in.

The supplier will need to review the Ingredients that
compose the material that is being supplied to Kraft in
the Ingredient Identification section and then complete
the Cross Contact Assessment.
GKIT - Gluten Assessment Addendum –
Cross Contact Assessment
55

The Gluten Assessment Addendum - Cross
Contact Assessment is completed by the
supplier for any Ingredients identified on the
first portion of this questionnaire.

Required whenever a Gluten Free claim will be
made on the finished product.
GKIT – Natural Addendum
Natural Addendum
56

The NATURAL ADDENDUM is accessible by
selecting this option on the REGION and
ADDITIONAL INFORMATION Section when
the GKIT is created in the Meridian Spec
system prior to the Export of the GKIT to
XML.

When the Natural Addendum is present,
please fill out all fields according to the
instructions in the blue text on the form.

With the exception of flavors, for which
there are regulatory definitions for “natural
flavor”, Kraft does not ask suppliers to
validate
their
ingredients
as
“natural”.
Kraft only requires general
information
about
the
processing
procedures,
starting
materials,
and
additives.
Kraft
will
make
the
determination whether or not the material
qualifies
as
“natural”,
using
this
information.
GKIT – Non-GMO Addendum
Non-GMO Addendum
57

The NON-GMO ADDENDUM – Crop Ingredient or
Crop Material is accessible by selecting this option
on the REGION and ADDITIONAL INFORMATION
Section when the GKIT is created in the Meridian
Spec system prior to the Export of the GKIT to XML.

Request the Non-GMO ADDENDUM every time you
are going to use the ingredient in a non-GMO
product or if your region requires all materials to
not be from GMO crops.

The Non-GMO Addendum – Crop Ingredient or Crop
Material Section is to be completed by the supplier
to provide information on how the material is
measured or monitored to support a Non-GMO
status claim.
GKIT - Peanut-Nut Free Status Addendum
Peanut-Nut Free Status Addendum
 The PEANUT / NUT FREE STATUS ADDENDUM is
accessible by selecting this option on the REGION
and ADDITIONAL INFORMATION Section when
the GKIT is created in the Meridian Spec system
prior to the Export of the GKIT to XML.
 Required whenever a Peanut/Tree Nut Free claim
will be made on the finished product.
58
GKIT – Vegetarian / Vegan Addendum
Vegetarian / Vegan
Addendum
59

The
VEGETARIAN
/
VEGAN ADDENDUM is
accessible by selecting
this
option
on
the
REGION
and
ADDITIONAL
INFORMATION
Section
when the GKIT is created
in the Meridian Spec
system prior to the
Export of the GKIT to
XML.

Required
whenever
a
vegetarian- or veganrelated claim will be
made on the finished
product.
Summary
• The GFSI Certification initiative is a transformational change, intended to further
promoting food safety to protect our brands and our consumers by allowing for 3rd
party verification of Food Safety Management Systems across our direct material
supply base
– All raw material suppliers to Kraft Foods attain GFSI certification by Dec. 31, 2014
• Immediately notify Kraft Foods of occurrences which could affect the
processing, food safety or quality of materials supplied to Kraft
• The GKIT is a fundamental part of the Kraft Foods Global Specification System,
and indispensable for assuring food safety, quality and
legal compliance of our products
– GKIT used for all new or changing raw materials
• The spec communication process allows suppliers to review Kraft Foods raw
material specification requirements and provide feedback to RDQ or Procurement
prior to supplying Kraft Foods
60
– Suppliers must confirm acceptance of the Spec Agreement Report (SAR) and return the
SAR Feedback Form to Kraft Foods
– Suppliers can only source from Kraft Approved manufacturing sites included
in the SAR --- Provide notice to Kraft Foods of any changes to site status
Kraft Foods Supplier Quality Web Site
The Kraft Foods Supplier Quality web site is designed to facilitate the
communication between Kraft Foods and our suppliers.
Here you will find all of the Quality Requirements and Guidelines for
Suppliers to Kraft Foods, as well as the slides used in our Supplier Forums.
The web site includes:
• Supplier Quality and Food Safety Contractual Requirements
• Supplier Forum presentations
• Quality Support Material
• Contact email address
• eLearning modules
Browser Address: http://brands.kraftfoods.com/kraftsupplier/
61
Visit the Kraft Foods Supplier Quality and Food Safety web site at:
http://brands.kraftfoods.com/kraftsupplier/
62
Visit the Kraft Foods Supplier Quality and Food Safety web site at:
http://brands.kraftfoods.com/kraftsupplier/
63