Dairy Ingredient Verification
1.3 Inspection Procedures

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Where possible, ingredient verification should be done in conjunction with a label verification as much of the information, such as the list of ingredients, must be reviewed for both activities.

Prior to commencing the exercise, a review of the master formulation should be carried out. The master formula is the recipe showing the quantity of each ingredient and component that makes up the final composition of the end product. Because of proprietary considerations, you should only record this data on a piece of paper that you will dispose of prior to leaving the establishment. The quantity of each ingredient and component is vital to assess the order in which ingredients and components should appear on the label.

This is particularly important when it comes to determining the maximum level of additives permitted by the regulations or prescribed under a specific standard of composition.

Wherever possible, the inspector should observe the addition and processing of all of the ingredients. This is not always possible in dairy plants where the milk is usually pasteurized prior to the inspector's arrival. However, the addition of any other ingredients should be witnessed.

1.3.1 List of Ingredients

Write down the list of ingredients in descending order as they appear on the package or container down the left hand side of the standardized work sheet.

1.3.2 On-Site Observations

Write down the actual ingredients that are being added to a mix with approximate quantities such as 3 x 45 kg bags of skim milk powder, 2 x 500 g scoops Poly 80, etc., down the centre of the worksheet. Ensure that you ultimately have all the compounds listed in equivalent weight or volume, using the same units (grams, kilograms, litres etc.).

Observe that these ingredients are actually being added at the mixer in the quantities prescribed. You should also ensure that if the make sheet calls for a certain ingredient from one company that they haven't switched to a different supplier, as this often results in a change of ingredients. You have to be very specific and careful here: e.g. Emulse 20 is an emulsifying agent made of guar gum, carrageenan and carboxymethylcellulose vs. Emulse 22, which contains carob bean gum, guar gum and carrageenan. These are not the same products, and they do not have the same constituent ingredients.

1.3.3 Formulation Sheet

In some cases the formulation sheet (master formula) is the same as the make sheet or recipe. Because of proprietary considerations, only record this data on a piece of paper that is disposed prior to leaving the establishment. In most cases the make sheet will be different, and will contain a breakdown of the ingredients in order to standardize the mix.

1.3.4 Ingredients or constituent components of the actual Ingredients

List all the constituent components of the ingredients being added from the make sheet down the right hand column of the worksheet. This may be retrieved from the ingredient listing on the container of each ingredient, or as is more often the case with bulk products, from the manufacturer's specification sheet.

Check That:

  • There are no potential allergens which may be added and not declared, or that may be introduced by cross contamination. (See section
  • All ingredients that are added are declared on the list of ingredients except those exempted by the Food and Drugs Regulations (FDR B.01.009).
  • The ingredients (DPR or Division 8 of the FDR for dairy products) are permitted in the product, and that they are present at permitted levels. The food additives permitted in a given product and the prescribed levels can be found in Health Canada's List of Permitted Food Additives
  • The ingredients, from the formulation sheet; appear in descending order by weight before they are combined to form the food. (FDR B.01.008(3))

Return the formulation sheet to the plant.

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