Starbucks Standards for Food Suppliers

Transcription

1 QMS Dcument Dcument # D00048, Rev. B Page 1/35 Starbucks Standards fr Fd Suppliers 3 rd Editin July 31, 2014 Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

2 QMS Dcument Dcument # D00048, Rev. B Page 2/35 Table f Cntents Intrductin... 5 Sectin 1: Management system and cmmitment Fd safety plicy Fd safety and quality manual and dcuments Management respnsibility Management cmmitment and resurce management Management review Internal and external audit Prduct cmplaint handling Crrective actin Traceability Cntrl f nn-cnfrming prduct Management f incidents, prduct withdrawal and prduct recall Fd defense Sectin 2: Persnnel Training Persnal Hygiene Medical Screening Prtective Clthing Emplyees r visitrs t prductin areas Sectin 3: Facility and Equipment Cntrl External standards Layut, prduct flw and segregatin Building infrastructure Utilities water, ice, air and ther gases Equipment Maintenance Staff facilities Strage Facilities Dispatch and Transprt Sectin 4: Envirnment cntrl Plant hygiene Waste/Waste Dispsal Pest Cntrl Sectin 5: Supply cntrl Supplier apprval and perfrmance mnitring Raw material and packaging specificatins Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

3 QMS Dcument Dcument # D00048, Rev. B Page 3/ Raw material and packaging apprval and mnitring Outsurcing Sectin 6: Prduct cntrl Prduct Design/Develpment Finished prduct specificatins Chemical and physical prduct cntaminatin cntrl Management f Allergens Prduct Inspectin and Labratry Testing Sectin 7: Prcess cntrl Cntrl f Operatins Temperature cntrl Quantity Weight, Vlume and Number Cntrl Calibratin and Cntrl f Measuring and Mnitring Devices Sectin 8: HACCP Assemble the HACCP team Describe the prducts in scpe Describe the intended use Develp a flw diagram Verify the flw diagram Cnduct a hazard analysis Determine critical cntrl pints Establish critical limits Establish a mnitring system fr each CCP Establish a crrective actin plan Establish verificatin prcedures HACCP dcumentatin and recrd keeping Review and maintenance f the HACCP plan Sectin 9: Audit Rating Deviatin classificatin Sectin rating Audit rating Actins assciated t audit rating Sectin 10: Grwer-Level Fd Safety fr Fresh Prduce* Audits Required fr all cmpanies wh grw, harvest, package r further prcess fresh prduce: Specificatins: Required Micrbial Testing: Required Chemical Testing: Required Freign Material Cntrl: Packing Material: Pest Cntrl: Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

4 QMS Dcument Dcument # D00048, Rev. B Page 4/ Glve Plicy: Test & Hld Guidelines: Cde Dating & BIUB: Traceability: Dcumentatin: Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

5 QMS Dcument Dcument # D00048, Rev. B Page 5/35 Intrductin Suppliers requirements: The Starbucks Cffee Cmpany Guidelines fr Fd Suppliers have been established t: clarify the minimum requirements fr any business entities manufacturing, prcessing, packing r hlding fd t Starbucks Cmpany; and t ensure that suppliers cnsistently deliver prducts that are safe, legally cmpliant with all applicable cdes and regulatins (lcally and in cuntries where the prducts are intended t be cmmercialized), and cnfrmed t agreed quality specificatins. Independently t these minimum requirements, the suppliers shall always cmply with lcal gvernment regulatins and cdes. In the unlikely event that lcal regulatins r circumstances are cntrary t Starbucks Cffee Cmpany expectatins, the supplier shall seek fr a written variance grant frm a Starbucks Cffee Cmpany fficer (at least Vice President level). Request and respnse t request shall be dcumented. Starbucks recgnizes all GFSI benchmarked standards and assciated certificatins (i.e. BRC, Glbal Standards, SQF 2000, FSSC 22000, IFS) and will cnsider that fd suppliers hlding a valid GFSI benchmark certificate frm an accredited certificatin bdy, relevant t the business engaged with Starbucks, meets Starbucks fd safety and quality minimum expectatins. Cmpliance assessment: Present day Dec 31 st 2014: Fd manufacturers that are nt yet certified t a GFSI benchmarked scheme shuld adjust their system and practices and prepare their path t certificatin. In the meantime, Starbucks will cntinue with its current apprval and verificatin prgram, which may include a questinnaire, review f 3 rd party certificatin and facility assessment perfrmed by a Starbucks emplyee r by a designated external audit prvider. Effective as f Octber 1, 2015: Starbucks expects that all its fd suppliers manufacturing facilities prviding Starbucks branded prducts, Starbucks implied prducts (i.e. with n brand identificatin) r custm made prducts, will be certified t a GFSI benchmarked scheme by Octber 1, Supplier manufacturing facilities prviding Starbucks branded prducts, Starbucks implied prducts (i.e. with n brand identificatin) r custm made prducts, that are nt certified t a GFSI benchmarked scheme by an accredited certificatin bdy will be audited, at the supplier s cst, by an external audit prvider designated by Starbucks. Fr fd suppliers that are nt included in the scpe f the abve tw paragraphs, Starbucks will cntinue with its current apprval and verificatin prgram, which may include a questinnaire, review f 3 rd party certificatin and facility assessment perfrmed by a Starbucks emplyee r by a designated external audit prvider. Evidence f cmpliance with Starbucks Guidelines fr Fd Suppliers will nt eliminate Starbucks audit, but thse assessments will be mre fcused n Starbucks relevant prducts and assciated prcesses cmpliance rather than n system cmpliance. Starbucks assessment frequency and prtcl will be Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

6 QMS Dcument Dcument # D00048, Rev. B Page 6/35 determined by the type f prducts supplied, by the supplier certificatin scheme, grade/level and service prvider and by the perfrmance histry with Starbucks. Sectin 1: Management system and cmmitment The supplier shall have a Fd Safety Management System that is dcumented, implemented, maintained, cntinually imprved and supprted by its senir management. The fd safety management system shall include the fllwing elements: 1.1 Fd safety plicy The supplier shall have a dcumented fd safety plicy statement and bjectives specifying the extent f the supplier s cmmitment t cnsistently prduce safe, legal prducts, cmpliant t the specificatins f its custmers. The plicy shall be signed by the persn with verall respnsibility fr the site. Evidence must shw plicy has been effectively cmmunicated t all staff. The fd safety plicy shall be assciated t clear bjectives, targets and measures f success that are mnitred and reprted at a defined frequency. 1.2 Fd safety and quality manual and dcuments The supplier shall have a Fd Safety Manual r dcumented Quality Management System. The scpe shuld be apprpriate t the range f business activities cvered, including dcumented prcedures t related prcess steps. Dcuments shall be reviewed and apprved by a designated, trained persnnel A master dcument (r equivalent if using an electrnic system) shall identify the current versin f dcuments Dcuments shall be available and current at all lcatins where they are needed t supprt the effective executin f peratins. Recrds shall be genuine, readily available and cmplete Recrds shall be cmpleted by peratrs and verified by a relevant supervisr r relevant emplyee in an authritative psitin All recrds (prcesses and prducts) shall be retained fr a perid f at least 12 mnths beynd the unpened shelf life f the prduct. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

7 QMS Dcument Dcument # D00048, Rev. B Page 7/ Management respnsibility The supplier shall establish a clear rganizatinal structure, which unambiguusly defines and dcuments the jb functins, respnsibilities and reprting relatinships f at least thse staff whse activities affect fd safety. Absence cverage shall be clearly identified fr all psitins relevant t fd safety and quality. The designated leader fr fd safety and quality shall be independent and reprt t a manager whse bjectives encmpass fd safety and quality. 1.4 Management cmmitment and resurce management The supplier s senir management shall prvide evidence f their cmmitment t establish, implement, maintain and imprve the fd safety system. Senir management shall regularly be trained t fd safety and quality management relevant tpics. Schedules and recrds shall be available t demnstrate attendance. Key evidence frm senir management t demnstrate cmmitment may include but is nt limited t the fllwing: Determining and prviding, in a timely manner all the resurces, human and financial, needed t implement, maintain and cntinuusly imprve the fd safety system Senir management with fd safety knwledge and invlvement int relevant fd safety activities 1.5 Management review The supplier s senir management shall review the verificatin f the fd safety system, HACCP Plan r HACCP based plans, at planned intervals, t ensure their cntinuing suitability, adequacy and effectiveness. The HACCP Plan shall als be reviewed in the event f any change that impacts fd safety. Such a review shall evaluate the need fr changes t the fd safety system, including the fd safety plicy and fd safety bjectives. Mnitred measures and results assciated t the fd safety plicy and its bjectives shall be reprted t the supplier s senir management at least n a quarterly basis and shall lead t timely, dcumented actins as well as verificatin activities t ensure thse actins were effective and that issues have been reslved. 1.6 Internal and external audit Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

8 QMS Dcument Dcument # D00048, Rev. B Page 8/35 Internal audits shall be scheduled and carried ut n a frequent basis, cvering the entire facility and all aspects f the quality management system. All internal auditrs shall be trained in audit techniques and independent f the audit area. An external, 3 rd party fd safety inspectin shall be cnducted n an annual basis. Results f internal and external audit shall be dcumented. Crrective actins planning and implementatin shuld begin immediately upn the receipt f 3 rd party audit results and evidence must shw them t be effective and shall be implemented within the permitted timeframe prvided by the auditr r certificatin bdy. 1.7 Prduct cmplaint handling All cmplaints shall be recrded, investigated and the results f the investigatin and rt cause f the issue recrded where sufficient infrmatin is prvided. Actins apprpriate t the seriusness and frequency f the prblems identified shall be carried ut prmptly and effectively by apprpriately trained staff. Cmplaint data shall be analyzed fr significant trends and used t implement nging imprvements t prduct safety, legality and quality, and t avid recurrence. This analysis shall be made available t relevant staff. 1.8 Crrective actin The cmpany shall be able t demnstrate that they use the infrmatin frm identified failures in the fd safety and quality management system t make necessary crrectins and prevent recurrence. The cmpany shall have a dcumented prcedure fr handling nn-cnfrmances identified within the scpe their quality management system Crrective actins shall be clear, assigned t a suitably cmpetent and authrized persn, able t address the immediate issue and have the ability t prevent re-ccurrence sustainably. A dcumented verificatin shall be in place t ensure that crrective actins are implemented and are effective. 1.9 Traceability The cmpany shall be able t trace all raw material prduct lts (including packaging) frm their supplier thrugh all stages f prcessing and dispatch t their custmer and vice versa. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

9 QMS Dcument Dcument # D00048, Rev. B Page 9/35 Identificatin f raw materials, including primary and any ther relevant packaging and prcessing aids, intermediate/semi-prcessed prducts, part-used materials, finished prducts and material pending investigatin, shall be adequate t ensure traceability. Lts shall be clearly defined. The cmpany shall test the traceability system acrss the range f prduct grups t ensure traceability can be determined frm raw material t finished prduct and vice versa, including quantity check/mass balance. This shall ccur at a predetermined frequency and results shall be retained fr inspectin. The test shall take place at least annually. This traceability exercise shuld be achievable within 4 hurs and identify 100% f prduct. Where rewrk r carryver is perfrmed, traceability shall be maintained Cntrl f nn-cnfrming prduct The cmpany shall ensure that any ut-f-specificatin prduct is effectively identified, and quarantined t prevent accidental release. The cmpany shall ensure that respnsibilities are clearly defined fr decisin making n the use r dispsal f prducts apprpriate t the issue, e.g. destructin, rewrking, dwngrading t an alternative label r acceptance by cncessin Decisins and assciated actins are recrded 1.11 Management f incidents, prduct withdrawal and prduct recall The cmpany shall have a plan and system in place t effectively manage fd safety and / r quality incidents and enable the effective withdrawal and recall f prducts shuld this be required. This shall include as a minimum: Identificatin f key persnnel cnstituting the recall management team, with clearly identified respnsibilities Guidelines fr deciding whether a prduct needs t be recalled r withdrawn and the recrds t be maintained An up-t-date list f key cntacts r reference t the lcatin f such a list, e.g. recall management team, emergency services, suppliers, custmer, Certificatin Bdy, regulatry authrity Cmmunicatin plan including the prvisin f infrmatin t custmer, cnsumers and regulatry authrities in a timely manner Details f external agencies prviding advice and supprt as necessary, e.g. specialist labratries, regulatry authrity and legal expertise The prcedure shall be capable f being perated at any time. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

10 QMS Dcument Dcument # D00048, Rev. B Page 10/35 The prduct recall and withdrawal prcedures shall be tested, at least annually, in a way that ensures their effective peratin. Results f the test shall be retained and shall include timings f key activities. The results f the test and f any actual recall shall be used t review the prcedure and implement imprvements as necessary Fd defense A fd security/fd defense prgram shall be in place and annually assessed. This prgram aims t prtect fd prducts frm intentinal adulteratin (micrbilgical, chemical, physical r ther) and includes physical, persnal and peratinal security measures. Measures shall be in place t ensure nly authrized persnnel have access t prductin and strage areas and access t the site by emplyees, cntractrs and visitrs shall be cntrlled. A visitr reprting system shall be in place. Staff shall be trained in site security prcedures and encuraged t reprt unidentified r unknwn visitrs. Sectin 2: Persnnel The supplier shall define, implement and dcument gd practices relevant t all persnnel, emplyees, agency staff, cntractrs and visitrs, t ensure that persnnel activities are nt a surce r a vectr f prduct cntaminatin. 2.1 Training All relevant persnnel, including temprary staff and cntractrs, shall be apprpriately trained prir t cmmencing wrk, adequately supervised thrughut the wrking perid and retrained as needed. The training shall include as a minimum basic hygiene and relevant peratins. Where persnnel are engaged in activities relating t critical cntrl pints, relevant training and cmpetency assessment shall be in place. Training recrds shall be kept and include name f trainer, trainees, title and cntent f the curse, date and duratin. Activities shall be taken and dcumented t demnstrate the effectiveness f the training 2.2 Persnal Hygiene The requirements fr persnal hygiene shall be dcumented, adequately cmmunicated t all persnnel and enfrced at all time. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

11 QMS Dcument Dcument # D00048, Rev. B Page 11/35 Watches shall nt be wrn. Jewelry shall nt be wrn, with the exceptin f a plain wedding ring r wedding wristband. In the event f such exceptin, the ring r wristband shall be cmpletely cvered Rings and studs in expsed parts f the bdy, such as ears, nse, tngues and eyebrws, shall nt be wrn. Fingernails shall be kept shrt, clean and unvarnished. False fingernails shall nt be permitted. Excessive perfume r aftershave shall nt be wrn. Hand cleaning shall be perfrmed n entry t the prductin areas and at a frequency that is apprpriate t minimize the risk f prduct cntaminatin. All cuts, pen wunds r lesins n expsed skin shall be cvered by an apprpriately clred bandage that is different frm the prduct clr (preferably blue) and cntaining a metal detectable strip. These shall be cmpany issued and mnitred. Where apprpriate, in additin t the plaster, a glve shall be wrn. Where metal detectin equipment is used, a sample frm each batch f bandage shall be successfully tested thrugh the equipment and recrds shall be kept. Prcesses and written instructins fr staff shall be in place t cntrl the use and strage f persnal medicines, s as t minimize the risk f prduct cntaminatin. 2.3 Medical Screening The cmpany shall have a prcedure which enables ntificatin by emplyees, including temprary emplyees, f any relevant infectin, disease r cnditin with which they may have been in cntact r be suffering frm. Where there may be a risk t prduct safety, visitrs and cntractrs shall be required t cmplete a health questinnaire r therwise cnfirm that they are nt suffering frm a cnditin which may put prduct safety at risk, prir t entering the raw material, preparatin, prcessing, packing and strage areas. There shall be dcumented prcedures fr emplyees, cntractrs and visitrs, relating t actin t be taken where they may be suffering frm r have been in cntact with an infectius disease. Expert medical advice shall be sught where required. 2.4 Prtective Clthing Emplyees r visitrs t prductin areas The cmpany shall dcument and cmmunicate t all emplyees, cntractrs r visitrs the rules regarding the wearing f prtective clthing in specified wrk areas (e.g. high-care r lwrisk areas). This shall als include plicies relating t the wearing f prtective clthing away Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

12 QMS Dcument Dcument # D00048, Rev. B Page 12/35 frm prductin envirnment (e.g. remval befre entering tilets, use f canteen and smking areas). Prtective clthing shall be designed t prevent cntaminatin f the prduct (as a minimum cntaining n external pckets abve the waist r sewn n buttns) Scalp and facial hair shall be fully cntained t prevent prduct cntaminatin in fd handling areas. Laundering f prtective clthing shall take place by an apprved cntracted r in-huse laundry using a validated prcess. If glves are used, there shuld be a prcess in place t effectively manage their cnditin s as nt t pse any ptential fd safety risk t prduct. Where apprpriate, glves shall be suitable fr fd use, f a dispsable type, f a distinctive clr (blue where pssible), be intact and nt shed lse fibers. Sectin 3: Facility and Equipment Cntrl 3.1 External standards The prductin site shall be f suitable size, lcatin, cnstructin and design t reduce the risk f cntaminatin and facilitate the prductin f safe and legal finished prducts. The prductin site shall have all apprpriate registratins and / r certificatins t cnduct business and manufacture fd prduct External areas shall be maintained in gd rder. (e.g. eliminatin f bird rsting sites, sealing gaps arund pipes t prevent pest entry, ingress f water and ther cntaminants, grass and planted areas are tended). 3.2 Layut, prduct flw and segregatin The prduct flw frm intake t dispatch shall be arranged t prevent prduct cntaminatin The premises shall allw sufficient wrking space strage t enable all peratins t be carried ut under hygienic cnditins. Physical barriers r effective prcedures shall be in place between high and lw risk peratins t minimize the risk f prduct cntaminatin. Segregatin shall take int accunt the flw f prduct, nature f materials, equipment, persnnel, airflw and services. The flw f waste shall be rganized t minimize prduct cntaminatin. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

13 QMS Dcument Dcument # D00048, Rev. B Page 13/ Building infrastructure The fabricatin f the site, buildings and facilities shall be suitable fr the intended purpse. Walls shall be cnstructed, finished and maintained t prevent the accumulatin f dirt, minimize cndensatin and mld grwth, and facilitate cleaning. Wall/flr junctins shall be designed and maintained t facilitate cleaning. Flrs shall be suitably hard wearing t meet the demands f the prcess, and withstand cleaning materials and methds. They shall be impervius and maintained in gd repair. Drainage shall be sited, designed and maintained t minimize risk f prduct cntaminatin and nt cmprmise prduct safety. Drains shall flw away frm high-risk areas. Drains shall be f a design that enables effective cleaning. Ceilings and verheads shall be cnstructed, finished and maintained t prevent the accumulatin f dirt and facilitate cleaning and be made f a material suitable fr the prductin envirnment. Where suspended ceilings r rf vids are present, adequate access t the vid shall be prvided t facilitate inspectin fr pest activity, unless the vid is fully sealed and designed fr permanent placement. Where there is a risk t prduct, windws, and rf glazing which is designed t be pened fr ventilatin purpses, shall be adequately screened t prevent the ingress f pests. Where they pse a risk t prduct, glass windws shall be resistant t breakage and designed t be cntained in the event f breakage. Drs shall be maintained in gd cnditin. External drs and dck levelers shall be clse fitting r adequately sealed t prevent the ingress f envirnment cncerns r pests. Suitable and sufficient lighting shall be prvided fr crrect peratin f prcesses, inspectin f prduct and effective cleaning. Where they cnstitute a ptential risk t prduct; Bulbs and strip lights including thse n electric fly-killer devices shall be prtected. Where full prtectin cannt be prvided, alternative management such as wire mesh screens r mnitring prcedures shall be in place. Adequate ventilatin and extractin shall be prvided in prduct strage and prcessing envirnments t cntrl cndensatin r excessive dust. Screened r filtered air and psitive pressure systems shall be in place in high risk areas and adequately maintained. 3.4 Utilities water, ice, air and ther gases Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

14 QMS Dcument Dcument # D00048, Rev. B Page 14/35 All water used as a raw material in the manufacture f prcessed fd, the preparatin f prduct, r fr equipment r plant cleaning shall be supplied in sufficient vlume and pressure, be ptable at pint f use r pse n risk f cntaminatin accrding t applicable legislatin. The micrbilgical and chemical quality f water shall be analyzed at least annually. An up-t-date plan shall be available f the water distributin system n site, including hlding tanks, water treatment and water recycling as apprpriate. The plan shall be used as a basis fr water sampling and the management f water quality. Air, ther gases and steam used directly in cntact with r as an ingredient in prducts shall be mnitred t ensure this des nt represent a cntaminatin risk. Cmpressed air used directly in cntact with the prduct shall be filtered. 3.5 Equipment All fd prcessing equipment shall be suitable fr the intended purpse and shall be cnstructed f apprpriate materials. The design and placement f equipment shall ensure it can be effectively cleaned and maintained. Equipment in direct cntact with fd shall be suitable fr fd cntact and meet legal requirements where applicable. All equipment shall be adequately maintained, serviced and perated t prduce safe prducts. 3.6 Maintenance A dcumented system f planned maintenance shall be in place cvering all items f equipment which are critical t prduct safety. In case f issues, technical supprt shall be immediately available (e.g. a minimum f ne engineer n site during prductin). Maintenance shall be carried ut in a manner t minimize the risk f cntaminatin f prducts. Outside cntractrs and engineers invlved in the maintenance r repair activities shall be made aware f, and adhere t, the site hygiene standards. Tls used in high risk areas shall be dedicated t that area r shall be decntaminated n entry t the high risk area. The site shall maintain a spare library r ensure that spare parts can be btained in a timely manner fr all equipment that is critical t prduct safety. Maintenance wrk shall be fllwed by a hygiene clearance prcedure that ensures that prduct cntaminatin hazards have been remved frm machinery and equipment. On Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

15 QMS Dcument Dcument # D00048, Rev. B Page 15/35 cmpletin f any maintenance wrk, machinery and equipment shall be clean and free frm cntaminatin hazards. A system shall be in place t ensure that all parts remved and all tlls used during maintenance are accunted fr. Lubricating il and paints shall be suitable fr the intended use (fd grade where applicable). 3.7 Staff facilities Persnal items shall be stred separately frm wrkwear within the changing facilities. Facilities shall be available t separate clean and dirty wrkwear (where applicable). Suitable and sufficient hand washing facilities shall be prvided at all access pints t the fd handling areas and apprpriate pints within the prductin area. The hand washing facilities shall prvide as a minimum: sufficient quantity f water at an apprpriate temperature, liquid sap, single-use twels r suitably designed and lcated air driers, hand washing instructins. Tilets shall be segregated and shall nt pen directly int fd preparatin, handling r strage areas All changing rms shall be adequately equipped and maintained t minimize the risk f fd cntaminatin. Where prvided, in-huse catering facilities shall be cntrlled t prevent cntaminatin f prducts and cvered by internal audits. Where an peratin includes a high-risk area, persnnel shall enter via a specially designated changing facility with arrangements t ensure that prtective clthing will nt be cntaminated befre entry t the high-care area. The changing facilities shall incrprate the fllwing requirements: clear instructins fr the rder f changing int dedicated prtective clthes t prevent the cntaminatin f clean clthing dedicated ftwear, by exceptin she cverings shall be prvided fr visitrs nly t be wrn in the high-care area an effective system shall be prvided t segregate areas fr wearing high-care frm ther ftwear (e.g. a barrier r bench system) r there shall be an effective bt wash n entrance t the high-care area prtective clthing shall be visually distinctive frm that wrn in lwer risk areas and shall nt be wrn utside f the high-care area hand-washing during the changing prcedure shall be incrprated t prevent cntaminatin f the clean prtective clthing Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

16 QMS Dcument Dcument # D00048, Rev. B Page 16/35 Upn entry t high-care areas, hand-washing and disinfectin shall be prvided. Where smking is permitted by law, designated cntrlled smking areas shall be prvided which are bth islated frm prductin areas t an extent that ensures smke cannt reach the prduct and fitted with sufficient extractin t the exterir f the building. 3.8 Strage Facilities All facilities used fr the strage f ingredients, packaging, in-prcess prduct and finished prducts shall be clean, well-rganized and suitable fr its purpse. Prducts shall be raised frm the flr, cvered and away frm the walls. A risk assessment shall be develped t prevent relevant crss-cntaminatin during receiving, strage and handling activities and practices shall ensure n crss cntaminatin f prduct ccur during thse peratins. Segregatin shall be in place with regards t allergens, raw/cked prducts Based n applicable legislatin, claims and custmer requirements, segregatin may be in place with regards t religin related prgrams (Ksher. Halal), diet preference (vegetarian/nn vegetarian), GMO/Nn-GMO, and allergens. Receipt dcuments, prduct identificatin and / r facility design shall facilitate crrect stck rtatin f raw materials, intermediate prducts and finished prducts in strage and ensure materials are used in the crrect rder in relatin t their manufacturing date and within the prescribed shelf life. 3.9 Dispatch and Transprt Dcumented prcedures t maintain prduct safety and quality during lading and transprtatin shall be develped and implemented. These may include as apprpriate: cntrlling temperature f lading dck areas securing lads n pallets t prevent mvement during transit inspectin f lads prir t dispatch All vehicles used fr the transprts f raw materials, including packaging, and finished gds, shall be suitable, hygienic and in gd repair. Recrds shall be cmplete and demnstrate nging cmpliance. Chilled/frzen prducts shall be transprted with apprpriate vehicles capable t maintain prducts required temperature during the entire transprt. The temperature f the vehicles and/r f the prducts they transprt shall be mnitred and dcumented t ensure and demnstrate cmpliance. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

17 QMS Dcument Dcument # D00048, Rev. B Page 17/35 Maintenance systems (preventive maintenance and repair) and dcumented cleaning prcedures shall be maintained fr all vehicles and equipment used fr lading/unlading (e.g. hses cnnecting t sil installatins). There shall be recrds f the measures taken. The cmpany shall have dcumented prcedures fr the transprt f prducts, which shall include: any restrictins n the use f mixed lads, requirements fr the security f prducts during transit, particularly when vehicles are parked and unattended, clear instructins in the case f vehicle breakdwn, accident r failure f refrigeratin systems which ensure the safety f the prducts is assessed and recrds maintained. Sectin 4: Envirnment cntrl 4.1 Plant hygiene Husekeeping and cleaning systems shall be in place which ensure apprpriate standards f hygiene are maintained at all times and the risk f prduct cntaminatin is minimized. Dcumented cleaning prcedures shall be in place and maintained fr the building, plant and all equipment. Cleaning prcedures shall as a minimum include the: respnsibility fr cleaning item/area t be cleaned frequency f cleaning methd f cleaning, including dismantling equipment fr cleaning purpses where required cleaning chemical and cncentratins cleaning materials t be used cleaning recrds and respnsibility fr verificatin. The frequency and methds f cleaning shall be based n risk. The effectiveness f the cleaning prcedures and practices shall be clearly defined based n ptential hazards (limits f acceptable and unacceptable micrbilgical and allergens levels), verified thrugh visual hygiene audits and swabbing prgrams (ATP biluminescence techniques, micrbilgical testing r chemical testing as apprpriate.) and dcumented. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

18 QMS Dcument Dcument # D00048, Rev. B Page 18/35 Recrds shall be used t identify trends in cleaning perfrmance and instigate imprvements where required. Cleaning equipment shall be fit fr purpse, suitably identified fr intended use, e.g. clr cded r labeled, cleaned, sanitized and stred in a hygienic manner t prevent cntaminatin. There shall be a maintenance fr sanitatin prgram develped t ensure gd wrking cnditin f all sanitatin equipment and utensils. Equipment used fr cleaning in high-care and high-risk areas shall be dedicated fr use in that area. Dry cleaning techniques (vacuum cleaning r squeegees) shall be used during in-prductin cleaning t minimize the pprtunity t crss-cntaminate thrugh aersls. Any cleaning prcedure which results in the creatin f cndensatin must be identified and steps shall be taken t dry and sanitize affected areas befre prductin starts. 4.2 Waste/Waste Dispsal Waste dispsal shall be managed in accrdance with legal requirements and t prevent accumulatin, risk f prduct cntaminatin and the attractin f pests. In the prductin areas, there shall be effective prcedures in place t minimize the accumulatin f waste. External waste cllectin cntainers and rms husing waste facilities shall be clearly identified, designed fr ease f use and effective cleaning, well-maintained t allw cleaning and, where required; Disinfectin, emptied at apprpriate frequencies, cvered r drs kept clsed as apprpriate. Where licensing is required fr the dispsal f categrized waste, it shall be remved by licensed cntractrs and recrds f dispsal shall be maintained and available fr audit. 4.3 Pest Cntrl The cmpany shall either cntract the services f a cmpetent pest cntrl rganizatin, r shall have apprpriately trained staff, fr the regular inspectin and treatment f the site t deter and eradicate infestatin. Training recrds and certificates, when applicable, shall be in place t demnstrate their cmpetency. If the cmpany uses a cntract service, they shall have a valid pest cntrl cntract which clearly defines the service prvided and reflects the activity f the site. Qualified pest cntrl activities shall be cnducted at least n a mnthly basis. Pest cntrl dcumentatin and recrds shall be maintained. This shall include as a minimum: Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

19 QMS Dcument Dcument # D00048, Rev. B Page 19/35 an up-t-date plan f the full site identifying numbered pest cntrl device lcatins identificatin f the baits and/r mnitring devices n site clearly defined respnsibilities fr site management and fr the cntractr details f pest cntrl prducts used, including instructins fr their effective use and actin t be taken in case f emergencies any bserved pest activity details f pest cntrl treatments undertaken. Trend analysis, recmmendatins and actins taken t prevent reccurrence. Electric fly killing devices and/r phermne traps shall be crrectly sited and peratinal. Sectin 5: Supply cntrl 5.1 Supplier apprval and perfrmance mnitring Prcedures fr the selectin, apprval and mnitring f suppliers shall be in place. The prcedures shall define hw exceptins are handled (e.g. where raw material suppliers are prescribed by a custmer r where prducts are purchased frm agents and direct audit r mnitring has nt been undertaken). Supplier shall be able t demnstrate that materials are nly purchased frm apprved surces. All new suppliers shall be assessed initially by means f self-questinnaires, audits r certificatins by third parties. All suppliers shall be peridically assessed. The frequency f this assessment shall be based n the vendr rating f the supplier (rating may cnsider prduct risk, past assessment r issues). In the event that suppliers mnitring activities identify pprtunities fr imprvements, relevant actins shall be defined, implemented, verified fr their effectiveness and dcumented. All suppliers f prduce shuld assure that cmmdities have met all apprpriate Gd Agriculture Practice and Gd Handling Practice Requirements cnducted by an apprved auditing rganizatin. 5.2 Raw material and packaging specificatins Specificatins fr all fd cntact packaging shall be available and evidence that packaging cnfrms t fd grade standards shall be available. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

20 QMS Dcument Dcument # D00048, Rev. B Page 20/35 Specificatins fr all raw materials shall be available, adequate, accurate and ensure cmpliance with relevant fd safety and legislative requirements. Changes t fd cntact packaging r raw materials used fr Starbucks prduct, shall nt be made withut the apprval f Starbucks assigned authrity. 5.3 Raw material and packaging apprval and mnitring Integrity checks n the packaging f all incming gds shall be carried ut. All incming gds shall be checked and recrded n receipt t ensure cmpliance with specificatin. Checks shall be executed by a trained persnnel and shall at least include: Temperature (fr temperature sensitive prducts) Date checks Visual checks (clear accept/reject criteria) Temperature cntrlled prducts shall nt be accepted if the temperature is abve legal requirements. A prcedure shall be in place t ensure that all ut f specificatin incming gds are quarantined and clearly labeled t prevent these prducts frm being used. Certificates f Analysis fr prducts requirement micrbilgical assessment shall be held n file. 5.4 Outsurcing Where the cmpany chses t utsurce any prcess that may affect fd safety, the cmpany shall ensure cntrl ver such prcesses. Cntrl f such utsurced prcesses shall be identified, dcumented, and mnitred within the fd safety management system. Sectin 6: Prduct cntrl 6.1 Prduct Design/Develpment The cmpany shall prvide clear guidelines n any restrictins t the scpe f new prduct develpments t cntrl the intrductin f hazards which wuld be unacceptable t the cmpany r custmers (e.g. the intrductin f allergens glass packaging r micrbilgical risks). All new prducts and changes t prduct frmulatin, packaging r methds f prcessing shall be frmally apprved by the HACCP team leader r authrized HACCP cmmittee member. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

21 QMS Dcument Dcument # D00048, Rev. B Page 21/35 Trials using prductin equipment shall be carried ut where it is necessary t validate that prduct frmulatin and manufacturing prcesses are capable t prducing a safe prduct f the required quality. Shelf-life trials shall be undertaken using dcumented prtcls reflecting cnditins experienced during strage and handling. Results shall be recrded and retained and shall cnfirm cmpliance with relevant micrbilgical, chemical and rganleptic criteria. Shelf life studies shall incrprate predictable abuse (strage/handling/temperature). Where shelf-life trials prir t prductin are impractical, fr instance fr sme lng-life prduct, a dcumented science-based justificatin fr the assigned shelf life shall be prduced. All prducts shall be labeled t meet legal requirements fr the designated cuntry f use and shall include infrmatin t allw the safe handling, display, strage, preparatin and use f the prduct within the fd supply chain r by the custmer. There shall be a prcess t verify that ingredient and allergen labeling is crrect based n the prduct recipe. Where a prduct is designed t enable a claim t be made t satisfy a cnsumer grup (e.g. a nutritinal claim, reduced sugar), the cmpany shall ensure that the prduct frmulatin and prductin prcess is fully validated t meet the stated claim. 6.2 Finished prduct specificatins Specificatins shall be available fr all finished prducts. These shall either be in the agreed frmat f the custmer r, in the case f branded prducts, include key data t meet legal requirements and assist the custmer in the safe usage f the prduct. Changes t Starbucks Cffee Cmpany s finished prducts specificatins, assciated prcesses, fd cntact packaging r ingredients shall nt be made withut the apprval f Starbucks assigned authrity. 6.3 Chemical and physical prduct cntaminatin cntrl Apprpriate facilities and prcedures shall be in place t cntrl the risk f chemical r physical cntaminatin f prduct. There shall be an apprved list f chemicals fr purchase. Chemical specificatins and material safety data sheets shall be available fr all chemicals n the suppliers prperty All cleaning chemicals shall be segregated in secure strage with restricted access t authrized persns and prperly labeled. Wd used in prcessing area shall be maintained s as nt t pse a ptential fd safety risk. Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

22 QMS Dcument Dcument # D00048, Rev. B Page 22/35 Metal detectin devices shall be in place n all lines, unless a risk assessment demnstrates that this des nt imprve the prtectin f final prducts frm metal cntaminatin. The metal detectr shall have a line stp, alarm r verified rejectin system t signify the present f metal cntaminatin. When apprpriate, there must be adequate systems in place fr the remval f physical prduct risks (magnet, filter, sieve, X-ray, ptical srting equipment). Each system shall have dcumented validatin and verificatin that prves its effectiveness. Glass r ther brittle materials shall be excluded r prtected against breakage in areas where pen prducts are handled r there is a risk f prduct cntaminatin. All glass windws shuld be designed and maintained s as nt t pse a ptential risk t prduct. Dcumented prcedures fr handling glass and ther brittle materials shall be in place and implemented t ensure that necessary precautins are taken. Prcedures shall include as a minimum: a list f items detailing lcatin, number, type and cnditin recrded checks f items, carried ut at a specified frequency that is based n the level f risk t the prduct detail n cleaning r replacing items t minimize ptential fr prduct cntaminatin. Dcumented prcedures detailing the actin t be taken in case f breakage f glass r ther brittle items shall be implemented and include the fllwing: quarantining the prducts and prductin area that were ptentially affected cleaning the prductin area inspecting the prductin area and authrizing t cntinue prductin changing f wrkwear and inspectin f ftwear specifying thse staff authrized t carry ut the abve pints recrd f the breakage incident. A knife cntrl plicy, fr facilities that require them in prductin r handling areas, shall be in place t ensure that all brken knifes are immediately identified and the necessary actins are taken t prevent the cntaminatin f the prducts. 6.4 Management f Allergens The cmpany shall carry ut an assessment f raw materials t establish the presence and likelihd f cntaminatin by allergens. This shall include review f raw material specificatins and, where required, btain additinal infrmatin frm suppliers, fr example thrugh Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

23 QMS Dcument Dcument # D00048, Rev. B Page 23/35 questinnaires t understand the allergen status f the raw material, its ingredients and the factry in which it is prduced. The cmpany shall identify and list allergen-cntaining materials handled n site. This shall include raw materials, prcessing aids, intermediate and finished prducts and any new prduct develpment ingredients r prducts. Rutes f cntaminatin shall be risk assessed and prcedures fr handling raw materials, intermediate and finished prducts dcumented t ensure crss cntaminatin is avided. Where a claim is made regarding the suitability f a fd fr allergy r fd sensitivity sufferers, the cmpany shall ensure that the prductin prcess is fully validated t meet the stated claim. This shall be dcumented. Equipment r area cleaning prcedures shall be designed t remve r reduce t acceptable levels any ptential crss-cntaminatin by allergens. The cleaning methds shall be validated t ensure they are effective and the effectiveness f the prcedure rutinely verified. Cleaning equipment used t clean allergenic materials shall either be identifiable and specific fr allergen use, single use, r effectively cleaned after use. All relevant persnnel, including engineers, temprary staff and cntractrs, shall have received general allergen awareness training and be trained in the cmpany s allergen handling prcedures. An effective system f dcumented checks shall be in place at line start-up, fllwing prduct changever and changes in batches f packaging t ensure that the labels applied are crrect fr the prducts packed. 6.5 Prduct Inspectin and Labratry Testing There shall be a defined prgram f prduct inspectin and testing. This may include micrbilgical, chemical, physical and rganleptic testing accrding t risk. The methds, frequency and specified limits shall be dcumented. Test and inspectin results shall be recrded and reviewed regularly t identify trends. Apprpriate actins shall be implemented prmptly t address any unsatisfactry results r trends. Where testing labratries are present n the manufacturing site, they shall be lcated, designed and perated t eliminate ptential risks t prduct safety. Dcumented cntrls shall include: Design and peratins f drainage and ventilatin system Access and security f the testing facility Mvement f labratry persnnel Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin

24 QMS Dcument Dcument # D00048, Rev. B Page 24/35 Prtective clthing arrangements Dispsal f labratry waste Onsite labratries must perate in accrdance with Gd Labratry Practices including: Use f recgnized test methds Dcumented testing prcedures Ensuring staff are suitably qualified/trained and cmpetent t carry ut the analysis required Use f a system t verify the accuracy f test results Use f apprpriately calibrated and maintained equipment. Where an external labratry is used fr prduct analysis, the labratry shuld accredited t ISO r equivalent. The cmpany shall ensure that finished prduct is nt released unless all agreed prcedures have been fllwed. Where prducts require psitive release, prcedures shall be in place t ensure that release des nt ccur until all release criteria have been cmpleted and release authrized. Samples f every prductin shall be retained at the prductin premises fr the duratin f the shelf life. Sectin 7: Prcess cntrl 7.1 Cntrl f Operatins Dcumented prcess specificatins and wrk instructins shall be available fr the key prcesses in the prductin f prducts t ensure prduct safety, legality and quality. The specificatins as apprpriate shall include but nt limited t: recipes including identificatin f any allergens mixing instructins, speed, time equipment prcess settings cking times and temperatures cling times and temperatures labeling instructins cding and shelf life marking Starbucks Cffee Cmpany All rights are reserved. Reprductin in whle r in part is prhibited withut the written cnsent f the cpyright wner Printed cpies are FOR REFERENCE ONLY Always cnfirm printed cpies with the current versin