Global Supply Chain

Rules, Standards & Procedures

RAW MATERIAL STANDARD

CASSAVA STARCH

1. INTRODUCTION

Starch is produced from grains or root crops. It can be converted into several useful products through physical,
chemical or biological methods.
Cassava starch is produced primarily by the wet milling of fresh cassava roots. It can also be produced from dry
cassava chips. Age and root quality are critical factors in the selection of cassava roots to be used for starch
production. Cassava roots need to be processed almost immediately after harvest as the roots are highly
perishable and enzymatic processes accelerate deterioration within one or two days.

2. PRODUCT SPECIFICATION

The material must be of food grade quality, which means that it has to comply with all EU Regulations and
Directives on food, including the food legislation of the EU member States. If the legislation of the country
where the material will be used is stricter than EU, then the supplied material must comply with the stricter
legislation. In all cases, the material must comply with any additional requirements listed in chapter 2.1.

The HEINEKEN Operating Company using this material must determine which legislation is applicable to their
product: EU, or stricter legislation (e.g. FDA, WHO) as well as determining whether the final product with the
added material will be within specification according to the HEINEKEN Food Safety Standards. Any stricter
requirements must be communicated to the supplier who must confirm in writing.

Furthermore, if the final product will be consumed in another country, the HEINEKEN Operating Company has
to ensure that the final product is compliant to the local legislation of the country (ies) of consumption e.g.
permitted ingredients, allergens and labelling. For this purpose, the Heineken Operating Company may require
information from its suppliers.

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2.1 PHYSICAL/CHEMICAL SPECIFICATION

Table 1: Quality requirements:

Parameter Unit Specification Reference
Total acidity % ≤1.0
pH 5-7 ISO 1842
Cyanide content mg/kg ≤10.0
Starch content % ≥95.0 ISO 10520
Moisture % ≤12.0 ISO 1666
Fibre content % ≤0.2 ISO 5498
Sulphated ash % ≤0.6 ISO 5809
Acid insoluble ash % ≤0.2 ISO 5985
Chloride % ≤0.64 ISO 5810

Additional requirements:
Parameter Unit Maximum level permisible Reference
Lead mg/kg 0.1
Arsenic mg/kg 0.1
Copper mg/kg 5.0

Mercury mg/kg 0.01

Tin mg/kg 15
Zinc mg/kg 19
Iron mg/kg 22
Regulation (EC) No
As low as possible and
396/2005 “on maximum
never exceed the
residue levels of pesticides
Pesticides Residue mg/kg appropriate legal limits in
in or on food and feed of
country of origin and
plant and animal origin”
destination
and amending acts.
Total bacterial count Cfu/g ≤10,000
Total yeast count Cfu/g ≤1000
Coliform Cfu/g ≤100
E. coli Cfu/g Nil
Salmonella Cfu/g Nil
Staphylococci Cfu/g Nil

2.2 PRODUCTION

The manufacturer shall maintain Good Manufacturing Practices (GMP). The production facility should have a
certified Quality Management system and a Food Safety Risk Management System (ISO 9001:2008 or equivalent
and HACCP). A customer complaint handling procedure and a recall procedure shall be part of the quality
assurance system
The manufacturer/ supplier shall communicate to HEINEKEN Global Procurement and HEINEKEN Supply Chain
in case material changes in the production process will take place that have an effect on the product safety
specifications.

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2.3 PACKAGING

The packaging of the product must be suitable to handle the product, convenient to use (e.g. resealable
closure), protect the product from spilling as well as prevent deterioration of the product by external
influences. The level of protection depends on the sensitivity of the product to these influences. External
influences to be considered are climate (light, moisture, heat, cold and air), contamination (odours,
microorganisms) and human interference (tampering, adulteration).

The primary packaging materials shall be inert i.e. does not release substances like softeners, monomers, dyes
etc. above the legal limits to the product. The primary packaging materials must be certified for contact with
foodstuffs according the EU Regulation 1935/2004/EC (and amendments) and EU regulation 10/2011/EC,
manufactured according EU Regulation 2023/2006/EC or certified as food contact substance (including their
“indirect” food additives) according the Code of Federal Regulations (FDA) 21 CFR 175 - 178 or equal. The EU
Regulations and Directives comprise a framework for the individual packaging materials.

The secondary / tertiary packaging must not worsen the product quality: e.g. shrink foil or wooden pallets shall
be dry, free of pests or moulds, not be treated with noxious chemicals and free of odours.

To reduce the risk of odours, wooden pallets have to comply with the requirements of ISPM 151. The standard
requires that wooden pallets be debarked (following the instructions in Annex 1 of the ISPM 15 regulation) and
then heat-treated2 and stamped or branded with an IPPC3 mark of compliance. Additionally, an intermediate
sheet or single use material could be placed between the pallet and the product.

The packaging must comply with the safety and environmental legislation, such as the Packaging and
Packaging Waste Directive 94/62/EC (metals Cr, Pb, Cd, Hg < 100 ppm, material identification).

2.4 CODING AND LABELLING

The product must carry the following labelled information:

 product name.
 production plant
 the quality or grade (eg food-grade) of the product,
 production date, crop year.
 volume or weight of the contents.
 special handling and storage instructions (safety symbols, R and S phrases),
 safety instructions and traceability coding,
 labelling shall be according to EU and local regulations.

The traceability of the product must comply with EU Regulation 178/2002.

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The traceability coding must be unique and able to identify the production location, production history and
product distribution. The production history refers to the identification of a particular batch and immediate
previous source of used materials. The traceability information shall be stored systematically, shall allow
identification of the recipients of the product and shall be made available when legally demanded.

The supplier shall keep the traceability information at least two years after the expiry date of the product.

2.5 STORAGE AND TRANSPORT

The supplier must assure that intermediate storage and transport of the product to the HEINEKEN Production
Unit does not harm the quality of the product. The supplier shall provide storage and transport instructions to
the distributor and assure adherence to these instructions. The means of transport shall be in good condition,
clean, dry and free of odours (special attention in case of mixed cargos) which needs to be ascertained e.g. by
inspections.

2.6 DOCUMENTS

The supplier shall provide the following documents:

1. Certificate of Analysis:
For each delivery, the Certificate of Analysis shall contain the following information:
 the product name,
 supplier name,
 the lot / batch number of the product,
 the analyses conducted,
 the test methods and results,
 comparison with specifications of paragraph 2.1
The Certificate of Analysis should have a date of issue and can be provided in an electronic format.

2. Product Information Sheet:

The supplier shall make available up-to-date Product Information Sheets to the users and /or Group
Purchasing (Heineken Supply Chain) in English and, if available, in the local language. The Product
Information Sheet shall at least contain:
 the product description,
 information about the application,
 dosage and limitations of use,
 origin or ingredients,
 typical physical / chemical/ microbiological properties,
 All specifications mentioned in 2.1 should be made available either by the PIS or a signed statement of
compliance
 handling and storage instructions (shelf life).

3. Material Safety Data Sheets (MSDS):

The MSDS shall be in accordance with EU Regulation (EC) No 1907/2006 article 31 and in the English and
local language. Any changes in the MSDS must immediately be submitted to the users and to Group
Purchasing (Heineken Supply Chain).

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2.7 SUPPLIER AND PRODUCT APPROVAL

Each raw material and manufacturing siet has to be approved before the product can be applied in the
HEINEKEN operations.
Approved suppliers and products are listed in: “Supplier Governance and Global Materials Audit Planning &
Supplier Status Overview” in One2Share.

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