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U.S. Foodservice Product Specification

Specification Number: Version Number: Date Submitted:

Product Summary Administrative Use Only

PIM Class Desc. PIM Class ID

PIM Category Desc. PIM Category ID

PIM Group Desc. PIM Group ID

Product Brand A-System Co. Vendor #

USF SPC Number Mfg Prd # iCiX Org ID

PIM Description #1

Extended Description

(PIM 2nd Line Description)

Product Summary

Top Line Information Product Category

Supplier Name

USDA / CFIA / USDC / FDA Establishment # GLN #

SPC # (USF 6-digit product code) APN # MFG/Supplier #

GTIN Product # UPC # SCC #

Product Name (as it would appear on the label)

1st LineDescriptor

2nd

LineDescriptor

3rd LineDescriptor

Quality TierInformation

Disclaimers

USDA or USDC Grade

Finished COOL

Piece Size Count

Case Weight

Gross Weight

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Lbs. < Select

Lbs.

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Product Name

Raw Material Attributes

Description (i.e. Grade, Cut, etc.) of Raw Materials Used to Manufacture this Product

Attribute/ComponentLowerLimit

TargetUpperLimit

Method of Control

Product DescriptionGeneral (If you require additional space, go to the bottom of page 9)

Standard of Identity (CFR Citation) Reference #

Finished Product

Market Name

Scientific Name

COOL (What country is the product grown or harvested in)

COOL (What country is the product processed in)

Sensory Attributes

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< Select Add Clear

Appearance

FlavorTexture

Color

< Select or Enter

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Product Name

Finished Product (contd)

Physical Quality Attributes / Defect Limits (specify units of measure)

Attribute LowerLimit Target UpperLimit Method of Control Accept / RejectCriteria

** Please indicate all applicable defects listed in facility AQL's.

USF/USDA Minimum Grading Scores for Processed Fruit and Vegetables

Grading FactorsU.S.F. Minimum

Score PointsUSDA Minimum

Score PointsDescription

Total Minimum Score Points

Chemical Analysis (specify units of measure)

AttributeLowerLimit

TargetUpperLimit

Test Method Frequency

Microbiological Testing

Attribute Max(

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Product Name

Nutritional InformationSelect Label Type: Standard Prepared Food Multi-Pack

Label Weight Type/Range: Label Weight:

Ingredient Declaration

Ingredient Statement: (Add Ingredient Statement EXACTLY as it appears on the package)

Does your ingredient statement require more space than that provided here? Yes No

< Select >

Count Per Package (If applicable):

Serving Size:

Servings per Container:

Calories

Calories from Fat

Total Fat g

Saturated Fat g

Trans Fat g

Polyunsaturated Fat g

Monounsaturated Fat g

Cholesterol mg

Sodium mg

Potassium mg

Total Carbohydrate g

Dietary Fiber g

Sugars g

Other Carbohydrate g

Protein g

Vitamin A

Vitamin C

Calcium

IronVitamin D

% Daily Value

< Select

< Select

< Select

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Product Name

Allergens/Sensitivity

AllergensDoes

notcontain Contains

SharedEquip.

Used inFacility

Eggs

Milk

Peanuts

Soybeans

Wheat

Tree Nuts

Fish

Crustacean

Mollusks

Celery

Mustard

Sesame

Lupin

Sulphur Dioxide

Contains:

Processedon Shared

Equipment:

Sensitivity

ContainsSharedEquip.

Used inFacility

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

Specify Source:

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Product Name

Claims

None Sodium Free GMO Free

Low Fat Low Cholesterol RBST FreeReduced Fat Cholesterol Free Child Nutrition

Fat Free Zero Calories Gluten Free

Trans Fat Free Low Calorie No Sugar Added

Low Sodium Real Seal (Dairy) All Natural

Reduced Sodium Real California Milk Free of Corn/Corn Derivatives

Lactose Free Natural Color Sulfite Free

Dairy Free Other Claims (Not Listed):

Process Information

Process Description (If you require additional space, go to the bottom of page 9.)

Foreign Material Control

Component Sensitivity Timing Method

mm

mm

mmmm

mm

mm

Preparation and Handling

Handling Instructions Prior to Preparation:

Thawing or Slacking Instructions:

Preparation Instructions and Cook Yield Serving Information:

Check here if you require additional space for any of the items above: Handling Thawing and Slacking Preparation

< Select or Enter Value < Select or Enter






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Product Name

Storage and Shelf Life

What type of storage is required for this product (i.e. Frozen, Refrigerated, Dry)?

Refrigerated Ready-to-Eat? Yes No Storage and Transport Temperature Min Max

Shelf-Life from Date of Manufacture (# days only) Min. DC Delivery Shelf-Life (auto-calculates)

Certification and RegulatoryYes No

Kosher Certified

Halal Certified

Organic

Animal Handling Certificates

MSDS Required

Is this product graded by USDA / USDC?

Lot Inspection / Grading Certs Available?

Is this product Grown/Harvested in the US?

Is this product Processed in a U.S. Processing Plant?

Is this product Caught on U.S. Flagship and Processed a U.S. Processing Plant? (SEAFOOD ONLY)

Is this product imported into the U.S. and blended with other products of U.S. origin?

Berry Amendment Compliant Domestic Product

Does product meet USF Sustainability Requirement? See USF Supplier Expectations Manual

Does this product meet USF Social Responsibility Requirement? See USF Supplier Expectations Manual

Production Coding

Coding for Internal Packaging

Coding Type

Code Example

Narrative

Application Method

Location of Code

Coding for External Shipping Unit

Coding Type

Code Example

Narrative

Application Method

Location of Code

Please post a copy of your Kosher Certification to iCiX.

Please post a copy of your Halal Certification to iCiX.

Please post a copy of your Organic Certification and Symbol to iCiX.

Please post a copy of your Animal Handling Certification to iCiX.

< Select or Enter

Code example will be provided in a separate file.

< Select or Enter

Shipping code example will be provided in a separate file.

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Product Name

Vendor Formulation

Vendor Formulation Rights

Vendor Formula Identifier (attach Vendor Formula)Exclusive Formulation Rights Expiration

Formula

ComponentLowerLimit

TargetUpperLimit

Method of Control

< Select> View Formulation Rights Definitions

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Product Name

Product PackagingPackaging Components fall into three categories:1) Primary Packaging All packaging component/s that "touch" the product. Examples: Bottle, cap, cap liner, label or poly liner, pouch, carton.2) Secondary Packaging Packaging component/s that contains the primary package. Examples: A carton that contains a bag liner. A corrugated

shipper that holds multiple plastic containers. Secondary packaging may be the shipping unit if there are only two levels of packaging.3) Tertiary Packaging The shipping unit. Corrugated case, tray, shrinkwrap, label.If your product uses only Primary or only Primary and Secondary packaging you may select None under Secondary and Tertiary Packaging.

You may make multiple selections under each category by holding down the Control key as you make your selections.

Primary Packaging Secondary Packaging Tertiary Packaging

*If Other was selected, please specify

Labeling

Primary Package Label

Yes No

Brand dedicated w/ product information

Generic w/ logo only

Plain (unprinted)

Secondary Package Label

Yes No

Brand dedicated w/ product information

Generic w/ logo only

Plain (unprinted)

In-Line Label

Additional Information

Continuation of the following section:

NoneClosureCorrugated ShipperFlexible Lid StockFlexible Pouch/Film/BagLabelPaperboard/CartonRigid Plastic ContainerCan

Glass BottlePlastic BottlePortion ControlOther

NoneClosureCorrugated ShipperFlexible Lid StockFlexible Pouch/Film/BagLabelPaperboard/CartonRigid Plastic ContainerOther

NoneClosureCorrugated ShipperFlexible Lid StockFlexible Pouch/Film/BagLabelPaperboard/CartonRigid Plastic ContainerOther

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Product Name

Additional Information Ingredient Statement

Ingredient Statement:

The full Ingredient Statement is located on page 5.

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Product Name

Additional Information Preparation and Handling

Handling Instructions Prior to Preparation:

Thawing or Slacking Instructions:

Preparation Instructions and Cook Yield Serving Information:

The Handling Instructions are located on page 6.

The Thawing and Slacking Instructions are located on page 6.

The Preparation Instructions are located on page 6.

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Product Name

Version Information

Specification Number: Version Number: Date Submitted:

List of Information Edited

Explanation/Details

Approval

Supplier Approval

U.S. Foodservice Final Approval

Route

[Select approval status]

Signature Digital Signature Applied During Submission

Signature Digital Signature Applied During Submission

Submit

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