Professional Documents
Culture Documents
Food Safety Audit: Confidential Information - Proprietary To Yum! Brands, Inc
Food Safety Audit: Confidential Information - Proprietary To Yum! Brands, Inc
Food Safety Audit: Confidential Information - Proprietary To Yum! Brands, Inc
Safety
Audit
Since our spin-off from PepsiCo in 1997, Yum! Brands has become a truly global company. We’re proud to be
the worldwide leader in emerging markets with nearly 17,000 restaurants, nearly twice as many as the nearest
competition. With about 2.5 restaurants per million people in the top 10 emerging markets, compared to 57
restaurants per million in the U.S., we are on the ground floor of global growth.
Importantly, we’re extremely proud of our 1.5 million associates around the globe and the unique culture we’ve
built, one that’s filled with energy, opportunity, and fun. We believe in our people, trust in their positive
intentions, encourage ideas from everyone and have actively developed a workforce that is diverse in style and
background. Yum! Brands is a place where anyone can, and does, make a difference.
Food Safety Audits (FSA) are performed in all food manufacturing facilities once per year or as determined by
the local Yum! Brands/Business Unit Quality Department. The audits may be performed by the Brand or Business
Unit QA or by third party auditors who have been selected and certified by the Yum! Brands Quality Department.
The audit format covers specific food safety and sanitation concerns. The audit evaluates the adequacy of
documentation, compliance to demonstrate procedure, effectiveness of procedures to control the process
within defined limits and the ability to implement corrective action and preventing actions plans.
The FSA was developed to specific food safety criteria required to be established within the manufacturing
facilities. The format and content of the audit are designed to allow assessment of the facility, operational
processes and systems and the demonstration of leadership and staff commitments to food safety.
Food safety is top priority at Yum! Brands and a primary focus. Our goal is to provide “Trust in Every Bite” by
maintaining an industry leading food safety program that minimizes food safety risk for our customers.
Legislation
It is the Yum! expectation that the supplier facility will comply with all relevant legislation and regulatory requirements
applicable to the facility and to the market of production and use, which may go beyond specific Yum! audit requirements.
It is the facilities responsibility to meet specific government/regulatory requirements (e.g. risk assessments include HACCP,
food safety plans, pre-requisite and preventative control programs.). The Yum audit is not a government regulatory audit
and is not meant to replace it.
Definitions - Non-Conformances
Foundational: critical failure or a systemic failure to comply with food safety requirements that could directly impact
human health or brand reputation:
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• The Brand or BU QA department will be contacted immediately by the auditor (while still finishing the audit) to
assess current and future product production.
• This situation is expected to trigger an escalation process and prompt an immediate risk assessment by the
Brand or Business Unit QA leaders on the supplier.
Note: A foundational requirement may be scored as a P or and S according to the below definitions.
Primary: failure to comply with the requirements based on the evidence available:
• The objective evidence does not show a complete program, or the requirement is not completely being met.
• Degree of compliance warrants a lesser non-conformance to Foundational.
• Numerous instances of incomplete records.
• Significant improvement will be needed to meet expectations.
• A systematic failure to develop or implement a program
Note: A Primary requirement may be scored as an S according to the below definition.
Secondary: requirement has not been fully met but based on objective evidence food safety of product will not be
compromised:
• Single instances where an audit requirement is not being met.
• Improvements are needed to meet expectations.
• Single/isolated instances of incomplete records
• Documentation is not clearly defined.
• Degree of compliance warrants a lesser non-conformance to Primary
• The goal of this assessment is to provide a clear picture of the food facilities ability to meet food safety
requirements as set by Yum! Brands. During the assessment, auditors shall give consideration to repeat or
clustered deviations against secondary requirements to determine if these should result in Primary deviations.
Where training, testing or a program is required to be conducted/reviewed annually (12 month cycle), if it has been more
than 18 months the full non-conformance will be given, if less than 18 months but greater than 12 months the next lesser
non-conformance will be given, unless otherwise indicated.
The auditor will evaluate documented policies and procedures, past and present monitoring records and facility conditions
and practices as they exist at the time of the audit. Scoring will be based on this objective observations. Corrective actions
taken during the audit will not remove the observation nor change the scoring but will be documented in the audit report;
it is encouraged, to correct the situation immediately. Existing documentation provided to the auditor after the conclusion
of the exit meeting will not change the scoring of the audit.
Corrective actions for any non-conformance noted in this audit must be implemented and documented. Corrective action
is defined as the correction of the immediate problem as well as prevention of re-occurrence of the problem.
The above is the basic framework and requirements. The Brands and BUs can have additional audit grading criteria
requirements.
Unannounced Audits
Unannounced Audit Program supports compliance to the Yum Global Food Safety Standards. Yum reserves the right to
conduct unannounced audits. Suppliers and distributors selected will be required to participate in this program.
Suppliers and distributors will be selected by Brand or BU QA to participate in the Unannounced Audit Program. Decision
to participate is at the discretion of the Brand or BU QA. Unannounced audits can be conducted for routine audits to
demonstrate the maturity of the suppliers/distributors systems or selection will be based on risk analysis/assessment (e.g.,
poor performance, litigation, bad press events, recall/withdrawals, financial condition, negative history, and customer
complaints).
The unannounced audit dates will be coordinated between the auditor and the Brand or BU QA department. The
supplier/distributor will be informed that they are getting an unannounced audit and will not be notified of the actual
audit date.
Glossary
Alternate If a supplier's process or product makes it impossible to meet standards exactly as written, the supplier may
Minimum request an AMS from the Brand/BU QA. AMS are issued only under extreme circumstances and only if the
Standard (AMS) Brand or Business Unit QA department agrees that the AMS are warranted. The document shall be signed
by appropriate Yum! Brands QA contact then forwarded to the supplier. All alternate minimum standards
must be maintained on file at the supplier and updated at a minimum of annually. Alternate Minimum
Standards received the day of the audit will not count for the current audit, but will be included in future
audits.
Brand or Business Person employed directly by KFC, Pizza Hut or Taco Bell corporate (not a franchise organization) to manage
Unit QA Food Safety and Quality Assurance in a specific region or part of the world. These employees partner with
franchisees, auditors, suppliers etc. to ensure regional compliance to Yum! global food safety policies and
standards.
COA Certificates of Analysis (COA) are actual laboratory and/or testing results performed on a specific ingredient
attributes by lot. COAs are generally sent along to the customer verifying the lot has been tested and
stating the outcome of those test results. If used for specific compliance, COAs must accompany each load.
The COA must verify each lot is tested on the key attributes, and each attribute is found in compliance.
Co-packer A co-packer is defined as any manufacturing site that handles product destined for Yum! that is not defined
as an upstream supplier, distributor or a production site. This may include manufactures providing freezing,
collation or packing facilities or any facility that makes additions or amends to a product coming in to the
Yum! system.
• It is expected that any site that handles any products for Yum! where the product is not in it’s final
packaging will be audited as if a full production site.
• If a co-packer is only applying marketing packaging or freezing to an already sealed “customer
ready” product the level of assessment will be determined by Brand and BU QA.
Food Defense Security of food stuff from malicious and ideologically motivated attack
Food Fraud Deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food
ingredients, or food packaging; false or misleading statements made about a product for economic gain
(e.g. adulteration, tampering, theft, diversion, simulations, counterfeiting,
etc.,).
Isolated two or three instances.
occurrences
1.2 Documented Risk Assessment available for all finished products/ingredients, packaging, environmental
concerns, equipment and processes. Risk assessments include:
(Procedure/Records)
1.2.1 What is the food safety risk (e.g. foreign material, allergen, illness, injury etc.) P
1.2.2 Assessment of risk; likelihood and severity of occurrence P
1.2.3 Communication to Brand/BU QA, the below are examples, but not limited to: P
1.2.4 Reviewed at minimum annually or when any of the following occur, but is not limited to: P
o Change in ingredients and/or recipe
o Change in processing conditions, process flow or equipment
o Updated or new processing line for Yum! products since last Yum! audit
o Change in food contact packaging, storage or distribution conditions
o Change in consumer use of finished product
o Emergence of a new risk (e.g. known adulteration of an ingredient)
o Responding to customer complaint reviews to prevent reoccurrence
o Following a recall/withdrawal
o New developments within industry including scientific information associated with ingredients, process or
product
2.2 All information needed to conduct the hazard analysis (Principle 1) are identified, documented and reviewed;
information shall include but is not limited to:
(Program/Record/Observation)
2.2.1 Historical hazards associated with raw ingredients, processing and food contact packaging P
2.2.2 Understanding and documentation of relevant factors that influence bacterial growth, potential
chemical, and physical hazards that are associated with the raw ingredients and specific processed food
products P
2.2.3 Identification of scientific approach used to determine critical limits and these limits are clearly
understood and documented P
2.2.4 Hazard analysis completed for each process stage on the process flow chart (including rework, allergens,
foreign material, antibiotic and other additives, if applicable) P
2.2.5 No contamination with biological, chemical or physical hazards is observed F
2.2.6 No potential contamination with biological, chemical or physical hazards is observed P
2.3 Critical Control Points are identified (Principle 2)
(Program/Record)
2.3.1 Identification of method used to determine critical control points (e.g. decision tree) P
2.3.2 CCP (s) are identified in the process flow chart S
2.4 Evidence that control measure selected and critical limits identified (Principle 3) are capable of consistently
controlling the hazard. Evidence shall include:
(Program/Records)
2.4.1 Critical limits are established and validated as necessary to mitigate risk P
2.5 CCPs are monitored (Principle 4) according to documented procedure with appropriate action(s) taken and
recorded (Principle 5) if CCP tolerances are exceeded. Requirements include:
(Procedures/Records/Observation)
2.5.1 CCPs shall be monitored with the frequencies and methods indicated in the HACCP program P
2.5.2 Review of records, where acceptable limits have not been achieved, corrective actions for issues found
are on file P
2.5.3 Assess that corrective actions were effective (i.e. corrective actions address root cause) P
2.6 Verification procedures (Principle 6) and record keeping and documentation procedures (Principle 7) are
established
(Procedures/Records/Observation)
2.6.1 Defined verification methods/procedures used to determine that the HACCP system is in compliance are
established and critical limits are verified P
2.6.2 Record keeping and documentation is sufficient to demonstrate the HACCP controls are established and
effective P
2.7 The HACCP plan (s) shall be developed and managed by qualified staff and shall include:
(Records/Observation)
2.7.1 Identification of persons responsible for conducting the internal HACCP review S
2.7.2 The lead individual who is responsible for the maintenance and updating of the HACCP program has had
formal HACCP (or PCQI) training P
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2.7.3 Employees managing/monitoring CCPs are aware of CCPs and the critical limits in their area(s) and what
action to take if the limit(s) are exceeded. (Determined through both interview and training records
review) P
2.7.4 HACCP team will have specific HACCP training (internal or third party is acceptable) P
2.8 A program is established to review existing HACCP plans and any changes that impact Yum! Brands products
are communicated to Brand or Business Unit QA. Records and corrective actions are available and include:
(Procedures/Records/Observation)
2.8.1 Documented review of HACCP plans by the HACCP team annually including a revision history P
2.8.2 Review of HACCP plans prior to any changes based on food safety risk assessment in section 1.2 P
2.8.3 Changes to HACCP programs that impact Yum! Brands products or are in conflict with existing
specifications shall be approved by Yum! Brands QA prior to implementation P
2.9 Documented food allergen program that identifies allergens in raw materials and finished products and defines
the control of the allergens is established. At a minimum, the following food allergens must be addressed:
peanuts, soybeans, milk, eggs, fish, crustacean, tree nuts, and wheat. Additional allergens required by local
requirements / regulations of both the country of manufacture and the country of destination must also be
included. Control methods are effective and include the following:
(Procedure/Records/Observation)
2.9.1 Procedures are established to manage food allergens in the facility P
2.9.2 Risk assessment determined for all ingredients including an established allergen list P
2.9.3 Annual training on allergen handling practices and control, including spill management S for single
incident and P for more than one
2.9.4 Where an allergen is present in the final product, there is verification that the allergen is listed on the
ingredient label, including any allergens that are present in the facility and are a potential cross-
contact/cross-contamination risk P
2.9.5 Ingredient weighing/handling/storage practices and processing order or change over procedures
specifically address ensuring allergens are not transferred to a non-allergen containing product/other
allergen products P
2.9.6 Sanitation procedures and practices do not allow cross contact of allergens to non-allergen /other
allergen products P
2.9.7 Cross contact of an allergen to a non-allergen product or ingredient and/or cross contact of an allergen
to another allergen product or ingredient F
3.6 All corrective actions from previous FSA Yum! Audit have been addressed.
(Records/Observation)
3.6.1 Primary nonconformance corrective action implemented or completed within the time frame allotted P
3.6.2 Secondary nonconformance (s) corrective actions implemented or completed within the time frame
allotted S
Note: In this situation multiple audit questions could be marked down for the same finding.
3.7 Food safety complaints resolution process is established with risk assessments conducted as needed.
Procedures for resolving customer complaints shall include:
(Procedures/Records/Observation)
3.7.1 Collect, track/trend customer complaints S for single requirement and P for more than one
3.7.2 Address corrective actions P
3.7.3 Root cause and effectiveness of corrective actions to prevent reoccurrences is documented P
Note: Complaint analysis and resolution should drive continuous improvement of the food safety culture. Customer
complaints, identification of trends, or complaints such as illness or foreign material complaints should drive a deeper
analysis to create effective corrective actions.
⑤ Pest Prevention
Facility will have an effective preventive pest management program established to minimize the risk of intrusion
or infestation.
5.1 Supplier will have a documented pest control program with service provided by an approved Pest Management
Professional (PMP).
(Program/Record/Observation)
5.1.1 Supplier will have a documented pest control program F
Pest control program shall include:
5.1.2 The company name and designated pest management professional S
5.1.3 Company required licenses, certifications, insurance, and other permits as required by government
agencies to perform services S for single requirement and P for more than one
5.1.4 Types of pests being monitored and/or controlled P
5.1.5 Minimum of monthly inspections, and more frequent as necessary depending on risk factors P
5.1.6 The number and placement of traps shall be effective to control pests and mitigate risk of entry into
facility S for single incident and P for more than one
5.1.7 Updated certification of pest control operators as per local regulation S
Note: In countries where there is no local regulations, the supplier shall furnish documentation that pest
management professional has formal and ongoing training
5.1.8 Updated contract on scope of service maintained S
5.1.9 How all traps, bait station, glue boards and insect glue light traps, etc. shall be labelled with date of
inspection P
5.1.10 Schematic map is current and dated S
5.1.11 Pesticides in use must be documented and approved for use by the relevant authority P
5.1.12 Safety Data Sheets (SDS) and product labels are available for all chemicals used S for single incident and
P for more than one
Service reports including logs are current and available for review, and include:
5.1.13 Date of service S
5.1.14 Application method used S
5.1.15 Chemicals, quantities and concentration used S for single requirement and P for more than one
5.1.16 Signs of pest activities P
5.1.17 Scheduled follow up based on pest activity, if necessary S
5.1.18 Corrective actions and recommendations are documented for frequency of activity or other
issues noted on service reports or may be listed on a separate report S for single requirement
and P for more than one
5.1.19 Individual conducting service S
5.1.20 Evidence that reports are being reviewed by the facility S
5.1.21 Trend analyses are on file for all types of pest being controlled/monitored S
5.1.22 Corrective actions are documented P
5.1.23 If pesticides are stored in the facility, they shall be secured in such a manner as not to contaminate
product, packing materials or equipment P
6.4 Supplier has established an outer garment program for persons working in direct contact with food, food
contact surfaces or food contact packaging materials.
(Program/Records)
The program shall include:
6.4.1 Employees must wear a clean outer garment that remains within the work area (does not go to and from
work) P
6.4.2 Dedicated footwear/shoe covers or foot baths will be utilized to prevent the introduction of contaminates
P
6.4.3 Where foot baths are used, they must be cleaned and free of particulates, dirt and debris and changed
often enough to keep the sanitizer concentration in the acceptable range P
6.4.4 Policy relating to the wearing of outer garment inside the processing area or away from the production
environment (e.g. removal before entering restrooms) P
6.4.5 Clothing and footwear and PPE worn by staff, visitors and contractors entering the food handling areas
or moving between low and high risk areas shall be maintained, stored, laundered (changed at least daily
or more frequent as needed) and worn so as not to present a contamination risk to products P
Fresh and bulk Pre-washed pre-chopped All other products which do not fall
Metal type
frozen poultry produce into the first two categories
Ferrous 3.00mm 2.5mm 1.5mm
Non-ferrous 3.5mm 3.0mm 2.0mm
Stainless steel (316 grade) 4.5mm 3.5mm 2.5mm
7.2.6 Unless other methods are approved, metal detection and x-ray/imaging device systems testing must be
conducted at a minimum at start-up, at production breaks, after maintenance and when changing
products and end of shifts / production S for single incident and P for more than one
7.2.9 Acceptable rejection devices should be positioned as close to the final packing of product as possible, the
following are acceptable rejection devices: P
o Positive rejection - removes contaminated product from the production line to a locked container with
restricted access
o Belt stop - stops the line when contaminated product is detected at the metal detector including a visual or
audible alarm. This method should have a documented program on how the system is restarted, and the
disposition of suspect product
7.2.10 If the device fails test, “appropriate action” is for supplier to place all product between acceptable checks
on hold and repair the device. Procedure shall define how product is identified between acceptable checks
(e.g. case number, pallet ticket time, cases time on label / bag, inspection time, etc.) Product must be
then run through a properly functioning device before release. Any non-conforming Yum! Products are
fully documented as per the supplier hold policy and corrective action plan P
7.2.11 A ‘materials found’/ ‘rejection log’ is kept, and includes: S for single incident and P for more than one
o The size and type of material found
o The quantity of product affected
o False rejections are tracked
o Corrective action including preventative measures to avoid a reoccurrence
o Final disposition of the product is documented
7.2.12 The auditor shall observe a test and verify that metal detection and x-ray/imaging device units on product
lines are functioning properly. Auditor shall confirm the appropriate sensitivity and methods are being
used, and they conform to product specification and QA program. The auditor will observe that the
positive reject device is operating correctly. If the metal detector or x-ray/imaging device fails, the auditor
will observe that rejected product is handled correctly. If Yum! Brands product is not being produced on
the day of the audit, auditor will still verify functionality with the sensitivity required by the product being
run, and will confirm that wands with the appropriate Yum! Brands sensitivity are available. P
7.2.13 If metal detection and x-ray/imaging device fails auditor’s check and plant takes appropriate corrective
action (all product between acceptable checks was placed on hold) S
7.2.14 Pens in use can be detected by the foreign material control device in use. Pens and thermometers shall
not have removable clips S for single incident and P for more than one
8.2 Inbound raw materials and final product micro and analytical testing program requirements are documented
and shall assure the following:
(Procedures/Records/Observation)
8.2.1 Inbound raw materials are tested based on risk assessment and applicable Yum! minimum requirements
(e.g., QAP, specifications, antibiotic residue) at the specified frequency P
8.2.2 Hold and release program established (inbound raw materials and finished products) P
8.2.3 Finished product pathogen testing (where applicable) conforms to Yum requirements for specific
microbial targets and frequency of testing F
8.2.4 Other finished product testing conforms to Yum requirements P
8.2.5 Micro and analytical testing program is reviewed at minimum annually, or more often (e.g. based on risk
assessment, customer complaints, new risk identified, etc.) by senior management S
8.2.6 A documented system for controlling of out of spec results for raw materials, in process product and
finished product is established P
8.2.7 Products temperatures at receiving, storage and loading are monitored and documented and meet the
required specifications S for single incident and P for more than one
8.3 Supplier shall have in place Environmental Pathogen Program essential to minimize the risk of contamination of
Ready-to-Eat (RTE) products:
(Procedures/Records/Observation)
8.3.1 Environmental Pathogen Program shall be established, based on risk assessment, for RTE foods and
products that are rehydrated or re-thermalized in the Yum! Brands restaurant (e.g., beans, mashed
⑩ Supplier Approval
The supplier will have an effective supplier approval and monitoring system to ensure that any potential risks from
raw materials (including packaging) to the safety, authenticity, legality, brand integrity and quality of the final
product are understood and managed.
10.1 A current approved ingredient & packaging supplier list is available for each production facility and will include:
(Procedure/Records)
10.1.1 Emergency contact (at minimum two) details available (name, phone and email) S for single incident and
P for more than one
10.1.2 Site address S
10.1.3 Products supplied P
10.1.4 Current list and location of outside storage and cross dock facilities being used for finished product P
10.2 Supplier approval will be based on risk assessment including risk classification which shall include but is not
limited to:
(Procedure/Records)
10.2.1 HACCP P
10.2.2 Identification of allergens processed on the same lines, and/or facility P
10.2.3 Food Fraud & Food Defense program review including vulnerability assessment for items provided P
10.2.4 Supplier food safety culture (e.g. programs, methods and responsibilities related to Food Safety Culture)
S
10.2.5 Effective traceability system established P
10.2.6 Foreign material mitigation program P
10.2.7 Visibility of the supply routes P
10.2.8 Supplier/3rd party food safety audit report (for the producing plant) P
Note: if more than two P is given in the above requirements score F
If the food safety audit addresses some of the above topics, it can be accepted as the objective evidence
Supplier approval status and risk classification will be assessed:
10.2.9 For high risk suppliers minimum annually, low risk supplier frequency defined by the facility S for single
incident and P for more than one
10.2.10 Will be in the form of either or a combination of Food safety audit i.e. third party audit (includes outside
storage and cross dock facilities), supplier audits, self-audit questionnaire (only for low risk packaging
suppliers) S for single incident and P for more than one
Food Safety Audits minimum expected elements:
o Pest Control
o HACCP
o Sanitation
10.3 Monitoring the performance of raw ingredients and packaging suppliers can be demonstrated and shall
include but is not limited:
(Procedure/Records)
10.3.1 Certificate of Analysis (COA) /internal testing for key parameters within an ingredient P
10.3.2 Product must be fully inspected upon arrival for any quality defects, presence of insects or any other
foreign material contamination, with all incidents investigated, recorded and effectively actioned P
10.3.3 Receiving procedures include sanitation and condition of the carrier, and requirements for accepting
incoming materials P
10.3.4 Transportation of any other foods, packaging and/or other materials in these trailers/bulk containers
will ensure no contamination risk P
10.3.5 Complaints/non-conforming product P
10.3.6 Supplier performance reviews done at least annually P
10.3.7 Corrective action taken and recorded P
10.4 Specifications will be on file for all ingredient & packaging products used in manufacturing on site. These will
include as appropriate , but is not limited to:
(Procedure/Records)
10.4.1 Regularly reviewed, at minimum annually, or when ingredient and packaging changes occur P
10.4.2 Microbial tolerances P
10.4.3 Physical parameters P
10.4.4 Chemical P
10.4.5 Allergen P
10.4.6 Quality e.g. organoleptic tolerances P
10.4.7 Food contact packaging is food grade P
10.4.8 Any other necessary requirements as required by Yum to mitigate food safety risk P
10.4.9 Approved by the supplier QA P
10.4.10 Review and amendment history / log available P
⑪ Traceability
Supplier at any given time will be able to trace 100% of the raw and finished products through all stages of the
process from point of material receiving through shipment to first external customer within a 2-hour timeframe.
11.1 The supplier will be able to demonstrate through systems, procedures and associated documentation they are
able to trace 100% of all products produced.
(Procedure/Records/Observation)
11.1.1 Shall have a traceability program established F
11.1.2 Includes one back and one forward trace for all food products, primary packaging, semi processed
product, rework, processing aides and non-conforming product P
11.1.3 For fresh produce and animal protein foods the supplier, in addition, can trace back to its origin (e.g.
field/farm) to the first external customer (s) P
11.1.4 In addition, for bulk ingredients such as products stored/received in silos, the supplier shall a minimum
be able to provide all the lots and quantities that were stored in that silo since the last detail clean up
(silo was emptied and cleaned) within 2 hours P
Freight forwarding warehouses contracted by the supplier are considered to still be in the supplier’s control
and are not the First External Customer.
11.5 Auditor verifies supplier can identity, track and locate 100% of raw materials used in Yum! Brands product to
finished lots. Auditor will select a single raw food ingredient or a food contact packaging material and ask the
supplier to trace it to finished products lots to first external customer. For fresh produce and animal protein foods
the supplier, in addition, will trace back to its origin (e.g. field/farm).
(Records/Observation)
11.5.1 >99.5% or <105% of the ingredient or food contact packaging material selected must be traced to
finished product P
11.5.2 100% of the finished product lot selected shall be traced to first external customer P
11.5.3 Trace completed within >2-4 hours S
11.5.4 Trace completed >4 hours P
Note: If the supplier uses a theoretical loss (shrink/yield) calculation for ingredients due to processing, this
calculation must be completed prior to the test during the audit.