Download Kraft GKIT Instructions

How to Complete the Global Kraft Ingredient Tool
How to Complete the Global Kraft Ingredient Tool
(GKIT)
Review Guide for Ingredient Suppliers and Kraft
Foods RDQ
April 2013
Kraft Foods Group, Inc.
Table
TableofofContents
Contents
Description
Page No.
Summary / Objectives
4
GKIT – Instructions
5
GKIT –
6
Kraft GKIT Instructions
GKIT – Additional Information
8
GKIT –
Supplier Plant Information – Plant Information
9
GKIT –
Supplier Packaging Information
10
GKIT – General Information
11
GKIT – Composition Section – Ingredient Component List
12
GKIT – Composition – Allergens/Sensitivities
16
GKIT – Composition – Substances of Interest
19
GKIT – Composition – Flavor Information
20
GKIT – Composition – Active Enzymes, Color Information, Chemical CAS
Information
22
GKIT – Nutrition Information
23
GKIT – Analytical Instructions
24
GKIT – Microbiological Requirements
28
GKIT – Regulatory Information
30
Kraft Foods Group, Inc.
2
Table
TableofofContents
Contents
Description
Page No.
GKIT – Certifications
31
GKIT – Shipping and Storage
33
GKIT –
35
Active Enzymes Addendum
Supplemental Information
36
How to Work with the GKIT xml File
37
How to Unblock the GKIT xml File
42
Kraft Foods Supplier Quality Website
44
Kraft Foods Group, Inc.
3
Summary / Objectives
•
The goal of this document is to familiarize the user with Meridian/Interspec Global Kraft
Ingredient Tool export XML that is sent to suppliers.
•
Objectives
– At the end of this guide, users will understand the following:
• Expected fields (Additional Information; Microbiological Rating, Microbiological Table
Name and Microbiological Comments) are to be completed by Kraft RDQ in the
Meridian/Interspec Specification system prior to exporting and sending the XML to a
supplier.
• If the Active Enzyme Addendum is required, RDQ is to select the checkbox in the
Additional Information section prior to exporting the GKIT for it to be in the XML for the
supplier to complete.
• Guidance for the supplier on fields to complete and the expected data that is to be
entered by the supplier.
• Fields that Kraft RDQ must review and confirm for compliance to Supplier Site Locations,
Microbiological Agreement and Testing Labs when the completed GKIT is returned from
the supplier.
Kraft Foods Group, Inc.
GKIT – Instructions
•
The Kraft Foods GKIT file is in an XML format
•
Kraft Foods RDQ - Once you export this from the Specification system, you must save
it to a C:drive as an XML document before you can send it as an attachment to your
supplier for completion
•
Supplier – when you receive the Kraft Foods .xml GKIT as an attachment in an email,
you must save it to a C:drive as an xml document before you can work with it (if you
save the file to a network drive the information you enter in the GKIT will NOT save).
Double click the file or right-click on the file, select ‘Open With’ and select Internet
Explorer.
•
The GKIT .xml is safe to work with and is compatible with Internet Explorer 6.0 or
greater
•
Please reference the Kraft Foods GKIT – How to Work with the XML File – Supplier
Instructions document at the end of this presentation for detailed instructions on XML
files.
Kraft Foods Group, Inc.
GKIT – Kraft GKIT Instructions
•
•
•
Kraft Foods Group, Inc.
The Menu will be on the left hand side of the screen. The Menu is where the
SAVE and PRINT buttons are located.
The information on the Menu can be selected (clicked) to activate the section for
viewing on the right hand side of the screen.
The GKIT will open to the first section – Kraft GKIT Instructions
GKIT – Kraft GKIT Instructions
•
•
The XML document allows the user to edit the different sections without saving between
sections.
BUT – The data will not be saved until the SAVE FILE button in the left side menu is selected.
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Kraft Foods Group, Inc.
When SAVE FILE is selected, the Windows Internet Explorer window
below will appear requesting you to confirm you want to save the
document.
Select OK to save the edits and save the document back to the C:drive
where this was filed.
Please Note: This Save may take several minutes. Please do not end
the browser or close the screen or turn off the computer until you
receive the FILE SAVED! indicator – OR your edits/inputs will be lost.
GKIT –– Additional
Additional Information
GKIT
Information
This section is to be completed in the Meridian
system prior to export to XML. It cannot be
edited in the XML.
The Active Enzymes
Addendum must be selected in the Meridian
system for it to be included in the XML file for
the Supplier to complete.

Suppliers should complete the GKIT for
usage in both Canada and U.S.
OTHER KRAFT GKIT SECTIONS REQUIRED
and OTHER KRAFT FORMS REQUIRED
 This section lists specific additional forms
that may be required based on either the
classification of the ingredient OR the
finished product which utilizes the ingredient.
 The Kraft RDQ contact must determine the
ingredient’s raw material functionality in the
finished product in which it will be used.
 The Kraft RDQ developer must enter the
Required Checkboxes into the Meridian
system prior to exporting the GKIT to XML
for the Other Kraft GKIT Sections Required
and the Other Kraft Forms Required.
 Fields completed by Kraft prior to the export
that cannot be edited by the Supplier are
displayed in light grey
ADDITIONAL KRAFT FORMS REQUIRED
 Kraft RDQ will enter text information into the
field for other forms which may be required
prior to exporting the GKIT to XML
Kraft Foods Group, Inc.
GKIT – Supplier Plant Information – Plant Information
PLANT INFORMATION:

The supplier shall complete the Company
Headquarter Name. This may be different than
the specific site information where the material is
actually being manufactured.

The supplier shall complete the Plant Information
for each plant that manufactures the
ingredient/finished good.

The Establishment Number shall be noted if
applicable (e.g., USDA-registered plants).
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All suppliers must meet Kraft’s Supplier Quality
Expectations
(SQEs)
before
becoming
an
approved supplier.
KRAFT RDQ must confirm
upon return of this document that the supplier is
on the List of Approved Global Ingredient and
Commodity Suppliers. If not listed here, check
the Global Approved External Manufacturing List
for co-manufacturers. If the supplier is not on
either Kraft internal list, then the supplier will
need to be audited and approved by Kraft. Kraft
RDQ will work with Kraft Procurement and the
Kraft SQE Audit team to request the sites be
audited for approval.
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The supplier shall indicate whether or not it has
been audited by a third party.
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If the supplier has other food certifications it
should be noted.

If one of the listed plants is a co-manufacturer
then type “Yes” and state the name of the comanufacturer. This plant must also be approved
by Kraft.
Kraft Foods Group, Inc.
GKIT – Supplier Packaging Information
SUPPLIER PACKAGING
INFORMATION
 The supplier will enter their
Ingredient Name or Trade Name for
the material being supplied.
 The
supplier
will
provide
information on the size and type of
packaging the ingredient will be
shipped in. A Kraft Material Code will
be
requested
based
on
this
information.
Supplier may provide
several pack sizes.
 The supplier must provide the
ingredient
declaration
for
both
Canada and the United States.
The supplier’s code dating practice
shall be identified and an example
provided.
Kraft Foods Group, Inc.
GKIT – General Information
GENERAL INFORMATION
• Ingredient Description: The supplier shall provide a detailed description of the raw
material in the description section.
•
In the description section the supplier must indicate any significant
manufacturing/processing related elements e.g. blanched, frozen, retorted, roasted,
spray dried, sun dried, and physical state e.g. liquid, powder
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GKIT – Composition Section – Ingredient Component List
COMPOSITION
• The Ingredient Component List composition table consists of four primary sections:
• Ingredients (including Sub-Ingredients)
• Composition (Target or Min/Max Range)
• Functionality
• Ingredient Country of Origin
Kraft Foods Group, Inc.
GKIT – Composition Section – Ingredient Component List
INGREDIENT:
• The composition consists of a listing of ALL components AND sub-components (if
applicable) of the ingredient IN DESCENDING ORDER OF PREDOMINANCE.
• Subcomponents should be indicated by checking the box in the Sub-Ing column.
• All ingredients that do not have a check under the Sub-Ing column must add to 100
or an error will be received upon Save.
• The listing shall include processing aids (if used) and incidental additives (if present).
• Kraft RDQ should compare the ingredient composition to the ingredient declaration
found on the Supplier Packaging page to ensure the sequence of ingredients
matches.
– Note: The composition and ingredient declarations may not match exactly as
processing aids and incidental additives might not be listed on the ingredient
declaration.
• Kraft RDQ should compare the ingredient composition to the Allergen/Substances of
Interest section to ensure information is consistent.
• The source of ingredients shall be noted in the ingredient description section as
indicated.
• If a natural and artificial flavor is used, the percentage of each portion shall be
indicated.
– For example, if a natural and artificial chocolate flavor is used as a component of
the ingredient, then the flavor component should indicate x% natural flavor and
y% artificial flavor in the ingredient description section.
Kraft Foods Group, Inc.
GKIT – Composition Section –
GKIT
– Composition
Section
Ingredient
Component
List– Ingredient Component List
INGREDIENT continued:
Describe, by common and usual name, ingredient components. Specifically:
Autolyzed Yeast Extracts - State Monosodium Glutamate content and, if salt
has been added, indicate percentage.
Colours - If FD&C (Food Drug and Cosmetics) indicate whether dye or lake;
Identify source for all colours.
Fats & Oils - State source, whether refined, bleached & deodorized, iodine
value, whether hydrogenated or partially hydrogenated,
preservatives, if present.
Flavours - State type and list all carriers. If natural and artificial/natureidentical flavours, state individual percentages.
Flours - If enriched, state sources of enrichment.
Fruits or Vegetables - State type, if dried indicate moisture content, if juice
indicate BRIX (or soluble solids).
Hydrolyzed Vegetable Proteins - State source, Monosodium Glutamate
content and, if salt has been added, indicate %.
Standardized Foods - State parenthetical ingredient list.
Starches - State source and how modified.
Sweeteners - State source and dextrose equivalent (DE).
Vinegars - State type and Acetic Acid content weight/volume.
Kraft Foods Group, Inc.
GKIT – Composition Section –
GKIT
– Composition
Section
Ingredient
Component
List– Ingredient Component List
COMPOSITION TARGET % / COMPOSITION MIN MAX %
• For the composition, exact percentages are required such that the total sum of the
components is 100% and the total sums of any subcomponents are 100%.
• Note that < (less than) and > (greater than) symbols should not be used.
• If necessary and permitted (by region), min/max ranges may be used to represent the
percentage of each component in the ingredient such that proprietary formula information is
not disclosed.
• If used, min/max ranges in no greater than 10% increments shall be used.
• Components / subcomponents (including processing aids and incidental additives) which have
a regulatory usage limit must be clearly disclosed in the table.
FUNCTIONALITY:
• The specific functionality of each ingredient shall be noted as indicated.
• Common functionalities include, but are not limited to:
• Color; Flavor; Preservative; Processing Aid, Carrier, Emulsifier, Incidental Additives, etc.
• Note that the functionality of subcomponents shall be noted as well as that of the primary
components.
COUNTRY OF ORIGIN:
• The country of origin REPRESENTS THE LOCATION WHERE THE MATERIAL WAS
MANUFACTURED/PRODUCED.
• When the material undergoes substantial transformation in a second country, the country in
which the transformation is performed shall be considered the country of origin.
Kraft Foods Group, Inc.
GKIT
– Composition
Section– –Allergens / Sensitivities
GKIT
– Composition
Section
Allergens/Sensitivities

Determine whether the allergen or sulphite
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Kraft Foods Group, Inc.
is present via direct addition, cross contact
(indirect addition), or present on production
line. Indicate the presence (or absence) of
the allergen or sulphite by selecting the
appropriate checkbox next to the name of
the allergen.
Added sulfites are sulfites which end up in
the finished product either via direct
addition to the product formulation (e.g.
sodium metabisulfite) or via addition of an
ingredient which has had sulfites added to
it. (e.g. sulfites used in the processing of
corn found in the corn syrup). Naturally
occurring sulfites (e.g. those coming from
the soil) are not considered an MSI.
Provide the source of the allergen or
sulphites; For sulphites, also include the
level added in parts per million (mg/kg).
If the allergen or sulphite is present via
cross contact (indirect addition) state the
testing method or rationale for indicating
presence of the allergen or sulphite in the
box above the allergen table.
If the raw material does not contain any
allergens or sulfites, the table must be
completed with responses of does not
contain.
Indicate whether there is an allergen
control program in place and the method of
the control program. DO NOT LEAVE THIS
BLANK! If there is no allergen control
program, answer NO and indicate the
reason in the method of control section.
GKIT
– Composition
Section– –Allergens / Sensitivities
GKIT
– Composition
Section
Allergens/Sensitivities
Examples of Ingredients that can contain the allergenic protein, but in some cases the
name may not carry any obvious reference to the allergenic protein, are listed below.
Note: sources of the allergenic protein are not limited to those listed.
Crustacean - Including but not limited to: Shrimp, lobster, crayfish, glucosamine
hydrochloride (from shellfish)
Egg - From hens and other avian species, including but not limited to: Ovalbumin, whole
egg, egg yolk, egg white, lysozyme, hydrolyzed egg protein, mayonnaise, meringue
Fish - Including but not limited to: Cod, Haddock, Flounder, Trout, Catfish, Salmon,
Worcestershire sauce, fish oil, any type of fish (Exemption - fish gelatin)
Lupin - Including but not limited to: Lupine flour, lupini beans
Milk - From all mammals, including but not limited to: Butter, buttermilk, casein, cheese,
cottage cheese, curds, whey, lactoglobulin, lactose, malted milk, cream, sodium caseinate,
sour cream, yogurt, hydrolyzed milk protein, margarine*, milk chocolate, ice cream,
custard, nougat*, pudding, concentrated milk minerals /concentrated milk proteins. * if it
contains a dairy ingredient. (Exemption - lactose and lactitol which contains no protein specification must indicate process for protein removal)
Mollusk - Including but not limited to: Clam, mussels, scallops, oyster, calcium
supplements derived from oyster shells
Peanut - Including but not limited to: Peanut butter, nut pieces (peanut pieces), peanut
flour, peanut protein, hydrolyzed peanut protein, peanut oil, refined peanut oil FEDIOL /
Peanut oil non-FEDIOL. Foods or food ingredients that may contain peanuts including nut
pieces, mixed nuts.
Kraft Foods Group, Inc.
GKIT
– Composition
Section– –Allergens / Sensitivities
GKIT
– Composition
Section
Allergens/Sensitivities
Seeds, Sesame - Including but not limited to: Sesame seeds, sesame oil, sesame
paste, tahini, hummus, biscuits, dressings, sauces
Soya (soybean) - Including but not limited to: Soya derived vegetable protein or
textured vegetable protein, miso, tofu, hydrolyzed soy protein [Exemptions - soy
lecithin; tocopherol extracts (antioxidants used in flavours) purified by vacuum
distillation or purified by other means as long as they are not a source of allergenic
proteins. Acid hydrolyzed soy proteins greater than 62% Amino Nitrogen/Total
Nitrogen (85% minimum degree of hydrolysis)]
Tree Nuts - Specific list: Almond, Brazil nut, Cashew, Hazelnut (Filbert), Macadamia
nut, Pine nuts (pignolia, pinon nut, piñon), Pistachio, Pecan, Walnut, Including but not
limited to: Tree Nut Oil, mixed nuts, some chocolates, marzipan, nougat
Wheat - Including but not limited to: Wheat derived bran, cereal extracts, dextrin,
meal, farina, graham flour, malt, flour, germ, gluten, starch including enzymatically/acid
treated or chemically modified starches, semolina, hydrolyzed wheat protein,
breadcrumbs, crackers, bread, pasta. (Exemptions -- wheat derived glucose, glucose
syrup, dextrose, maltodextrin (all DE's), sugar alcohols, and caramelized glucose.)
Celery/ Celeriac - Including but not limited to: Root, leaves, seed, or stalk, spice
mixes, celery leaf oil and celery seed oil
Mustard - Including but not limited to: Mustard, mustard flour, mustard seed, mustard
oil
Seeds: Cottonseed, Poppyseed, Sunflower - Including but not limited to:
cottonseed, poppyseed, sunflower seed, includes sunflower lecithin. (Excludes highly
refined oils from these seeds).
Tree Nuts: Chestnut, Hickory - Including but not limited to: Tree Nut Oil, mixed
nuts, some chocolates, marzipan, nougat.
Kraft Foods Group, Inc.
GKIT – Composition Section – Substances of Interest
•
•
•
SUBSTANCES OF INTEREST
The purpose of this section is to identify other substances that may be in the material.
Indicate the specific constituents listed in the table if they are present in the ingredient.
– Note: The constituent may be either directly added as an ingredient component or
introduced via a processing aid or additive.
If present, also indicate the source of the constituent (e.g., whey derived from milk).
Kraft Foods Group, Inc.
GKIT – Composition Section – Flavor Information
FLAVOR INFORMATION:
 Fill this section out for all flavor
ingredients,
including
formulas
with
flavoring systems. Flavoring systems may
create the need for a label qualifier.
Flavors that include allergenic substances
must declare all allergens.
 Flavor(s) included in this section should
also be included in the Ingredient
Component list of the Composition
Section.
 Provide the characterizing flavor(s) for the
natural and/or artificial flavor portions in
the table – be specific i.e. strawberry,
bacon.
 If a fanciful flavor (e.g. Fruit Punch), list
specific characterizing flavors separately
(apple, pear, grape…).
 Indicate the FEMA Number if available for
the material being supplied if applicable.
Kraft Foods Group, Inc.
GKIT – Composition Section – Flavor Information
•
•
•
•
•
•
NATURAL
– example – vanilla extract
– When using natural flavors in ingredient statements they can be called by their common name or “Natural
Flavor”.
– Flavors from animal extracts must always list the species name, i.e. NATURAL BEEF FLAVOR
– Smoke flavoring may not be listed as “Natural Flavor” or “Flavor”, but may be declared “Natural Smoke Flavoring”
or “Smoke Flavoring”.
NATURAL TYPE
– example – natural mango type
– This will be loaded in the composition as “Natural Flavor”.
NATURAL WITH OTHER NATURAL FLAVORS
– All flavor ingredients are natural and derived from both the named food and other natural sources.
NATURAL/ARTIFICIAL BLEND (CONTAINS SOME NATURAL FLAVOR INGREDIENT FROM NAMED FOOD)
– example – natural and artificial vanilla flavor
– In the composition section, the Natural and Artificial portions should be entered separately to facilitate labeling.
NATURAL/ARTIFICIAL BLEND (CONTAINS NO NATURAL FLAVOR FROM NAMED FOOD)
– example – natural and artificial vanilla type flavor
– Same as preceding entry, except the natural vanilla type portion will be entered in the composition as “Natural
Flavor”.
ARTIFICIAL
– example – artificial maple flavor
– This will be entered in the composition as “Artificial Flavor”.
– Artificial smoke flavoring must be labeled as such.
Kraft Foods Group, Inc.
GKIT – Composition – Active Enzymes, Color Information, Chemical CAS
Information
GMO ASSESSMENT:
 The supplier is to complete the
GMO Assessment checkboxes
indicating whether the material
is from a GMO Crop and
Contains
GMO
Proteins,
indicating the Specific Crop as
applicable.
ACTIVE ENZYMES:
 The supplier shall indicate
whether or not the raw material
contains active enzymes.
CHEMICAL–CAS INFORMATION
 If the material supplied is a
chemical, indicate the CAS
Number in the field.
Kraft Foods Group, Inc.
GKIT – Nutrition Information
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NUTRITION INFORMATION:
Nutrients are grouped by classification –
Macronutrients, Vitamins, Minerals, Sugar/Sugar
Alcohols, Fatty Acids, Amino Acids, Intense
Sweeteners, Antioxidants and Polyphenols, Other
The values in this section must be in agreement
with the Analytical Chemical/Physical Sections
(Moisture, Fat, Ash, Protein, Salt).
Include all data where available and relevant. If
the value is zero, enter ‘0’; if data is unavailable,
leave blank.
Other nutrients may need to be filled out for
various reasons, including:
•
Enrichment and fortification.
•
Label declarations.
•
Potassium and phosphorus are requested in
order to respond to consumer inquiries.
•
Significant Dietary Fiber content: need
soluble and insoluble fiber values
•
Crystal Light: would require sugar alcohols
The proximate analysis total must sum to 100%
(fat, moisture, carbohydrate, protein and ash) or
an error will be received upon Save
The entire fat profile (including total fat, saturated
fat, trans fat, poly’s and mono’s) must be filled
out, regardless if the total fat rounds to 0g.
Indicate Source of Data – Analytical, Calculated,
Canadian Nutrient File, USDA where applicable
Note: If the material nutrition is best represented
by standard data (i.e. USDA), only the applicable
Food Code / Reference Number needs to be
provided from the list – no data is needed in the
table. (i.e. NDB01001 for Butter, With Salt)
However, if the standard data is modified in any
way, the complete nutrition needs to be provided.
GKIT – Analytical Instructions
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ANALYTICAL INSTRUCTIONS:
The supplier provides a detailed ingredient description of the
raw material in the General Information- Description section
of the GKIT. This information is transferred into the Kraft
Raw Material specification.
The supplier must provide detailed information on each of
the Sensory properties listed
 Color
 Flavour
 Texture
 Odor
The supplier shall provide detailed information on the
Residue Limits (if present in the GKIT form), Chemical
Composition, Grading and Defect Limits, Particle Size,
Physical Tests, and Sensory Evaluation properties of the
material being supplied.
Kraft RDQ should specify which properties are critical to the
ingredient and the finished product functionality and quality.
Kraft RDQ should review with Analytical Sciences the test
methods for any properties which require a COA.
The Kraft GKIT Analytical properties are segmented by the type of test and the required
inputs
•
Descriptive
•
Qualitative
•
Quantitative
Kraft Foods Group, Inc.
GKIT – Analytical Instructions

Descriptive Tests Inputs:
● Description - text field - 40 character max.
● COA – checkbox - if required
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
Kraft Foods Group, Inc.
GKIT – Analytical Instructions

Qualitative Test Inputs:
● Acceptance Criteria – appropriate dropdown list
● COA – checkbox - if required
● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select acceptable
method
● Key Testing Details – text field – 40 character max.
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
Kraft Foods Group, Inc.
GKIT – Analytical Instructions

Quantitative Test Inputs:
● Target/Min/Max – numeric
● UoM – Unit of Measure – set to the Reference Method of the test
● Dec – Decimal Precision – set to the testing accuracy of the Reference Method and Unit of
Measure
● COA – checkbox - if required
● Reference Method – is defaulted if only 1 acceptable; list dropdown if blank to select
acceptable method
● Key Testing Details – text field – 40 character max.
● Frequency
 Minimum Testing Quantity – numeric
 Minimum Testing Qualifier – rate list dropdown
Kraft Foods Group, Inc.
GKIT – Microbiological Requirements

MICROBIOLOGICAL
REQUIREMENTS:

The Microbiological Rating,
Microbiological Table Name and
Microbiological Comments
sections are to be completed by
Kraft Microbiology before it is
sent to the supplier.
The information must be populated
into the Meridian specification system
prior to the Export of the GKIT to
XML.
The Microbiological Rating, Table
Name, Tests and Comments cannot
be edited in the GKIT XML document.
The supplier reviews the
Microbiological Tests and Comments
supplied from Kraft and then enters a
Yes or NO into the Supplier
Agreement to Micro Standards. If
No, the Supplier will list the
differences or Comments in the field
in the following section.
Upon the return of the GKIT from the
supplier, Kraft RDQ must check to see
if the supplier agrees with the Micro
requirements. If the supplier selected
“NO”, then the Kraft RDQ and Micro
contacts shall discuss the
discrepancies with the supplier and
agree to a resolution. A GKIT is only
finalized once the micro has been
agreed to by both parties.
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GKIT – Microbiological Requirements
Kraft Foods Group, Inc.
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MICROBIOLOGICAL
REQUIREMENTS:

The supplier reviews the
list of Microbiologically
Sensitive Safety
Ingredients and
indicates a Yes or No to
reflect if the material
Contains any of these
ingredients. If yes, the
supplier will fill in the
text box identifying the
sensitive material.

Micro Testing
Laboratory – The
Supplier completes this
section. If Micro testing
is required the testing
labs need to be
registered on our Global
List of Approved
Pathogen Labs, and Kraft
RDQ should check the
list to confirm that the
lab is approved.
GKIT – Regulatory Information
Regulatory Information
Kraft Foods Group, Inc.

For standardized foods (such as
cheese, chocolate, flour, etc.), the
supplier
provides
the
applicable
Regulatory Reference from the picklist for both Canada and U.S.

Indicate the Legal Designation or
Common Name of the material, if
applicable.
GKIT – Certifications
Kosher / Halal Certification
 If applicable, the supplier should
indicate if the material being
supplied is Kosher Certified,
Kosher Certified for Passover,
and/or Halal Certified.
Kraft Foods Group, Inc.

If the material is Kosher
certified, please indicate in the
Kosher Certification section the
Agency Name that is certifying
the
material,
the
Kosher
Designation and the Document
Number
of
the
Kosher
Certification (if applicable).

If the material is Halal certified,
please indicate in the Halal
Certification section the Agency
Name that is certifying the
material and the Document
Number of the Halal Certification
(if applicable).
GKIT
– Certifications
GKIT
– Certifications
Organic Assessment
 If applicable, the supplier should indicate if the material being supplied is
Organic Certified.
 If the material is Organic certified, please indicate in the Organic Certification
section the Agency Name that is certifying the material, the Organic Category
and the Country of the Organic Certification.
Kraft Foods Group, Inc.
GKIT – Shipping and Storage
Shipping and Storage

The shipping and storage section
provides
information
to
the
manufacturing facility using the
ingredient on how to properly store
the ingredient as well as how to
expect the shipment to arrive at
Kraft. The supplier needs to select
one of the following conditions:
•
•
•
•
•
•
•
•
•

The condition selected shall be the
most appropriate for the ingredient
during shipment and storage.
•

Kraft Foods Group, Inc.
Ambient
Dry Storage
Conditioned Storage
Chilled/Refrigerated Storage
Refrigerated
Frozen Storage
Super Chill
Protected
Heated
Note: the conditions for shipping
may differ from the storage
conditions.
The Conditions are provided which
align to the Description.
GKIT
Shippingand
andStorage
Storage
GKIT
– –Shipping
Shipping and Storage
Kraft Foods Group, Inc.

The Shelf Life of the Material
needs to be provided for each
Pack Size Item
that is
supplied. The Pack Size is a
numeric field followed by a list
of Units of Measure and Pack
Types. Each Pack Size Item
needs to have the Total Shelf
Life (in DAYS) from the Date
of Manufacture as well as the
Minimum Guaranteed Shelf
Life (in DAYS) Remaining on
Receipt of the shipment to the
Kraft facility.

Other Shipping, Storage or
Handling Requirements can be
indicated in the text box.
GKIT – Active Enzymes Addendum
Active Enzymes Addendum
Kraft Foods Group, Inc.

The ACTIVE ENZYMES ADDENDUM
is accessible by selecting this
option
on
the
ADDITIONAL
INFORMATION Section when the
GKIT is created in the Meridian
Spec system prior to the Export
of the GKIT to XML.

Active enzymes in finished products
have the potential to result in product
failure
(viscosity
loss,
flavor
degradation, etc.).
• For example, proteases can
cause
failure
in
proteincontaining products, amylases
can cause failure in starchcontaining products, and lipases
can
cause
failure
in
fatcontaining products.

To protect Kraft’s finished product
quality, ingredient enzyme content
information is needed.
Supplemental Information
How to Work with the GKIT XML File
•
In order to use this GKIT, the .xml file must first be saved to a local drive (for
ex. C:\). If you save the file to a network drive the information you enter in the
GKIT will NOT save
Note: Even though terminal type machines or diskless nodes do not have local
hard drives, they will usually expose a virtual disk as a local C. If you are
unsure which of your drives is local to your machine, please consult with your
IT department.
•
The file can be opened using Internet Explorer 6 or higher.
– Double click the file or Right click on the file, select ‘Open With’ and select
Internet Explorer.
Kraft Foods Group, Inc.
How to Work with the GKIT XML File
●
Verify that you can see the “Active content warning” that says: “To help protect
your security, Internet Explorer has restricted this webpage from running scripts or
ActiveX controls… ” at the top of the IE window.
●
Click the warning bar and select “Allow blocked content”.
– If you do not see this warning your file is probably blocked by the
operating system and you will have to unblock it. Close the file and
follow the instructions on how to “Unblock” your file before you
proceed – See How to Unblock the Kraft GKIT XML File following this
section.
Kraft Foods Group, Inc.
How to Work with the GKIT XML File
•
Click Yes when you see the following Security Warning dialog:
•
•
A second Internet Explorer confirmation to allow ActiveX control will display
Click Yes when you see the following Security Warning dialog:
Kraft Foods Group, Inc.
How to Work with the GKIT XML File
Kraft Foods Group, Inc.
•
File Save and Print MUST be done using the buttons
provided at the bottom of the GKIT menu.
•
If the file is closed before saving, all changes will be lost.
•
Note: Numbers must be entered using the format 9999.99
with a period for decimals and no thousands separator
(ex. 1040 or 1.02).
•
Dates must be entered using the format MM/DD/YYYY
(ex. 1/31/2010
How to Work with the GKIT XML File

When SAVE FILE is selected, the Windows Internet Explorer window below will
appear requesting you to confirm you want to save the document.

Select OK to save the edits and save the document back to the C:drive where
this was filed.

Kraft Foods Group, Inc.
Please Note: This Save may take several minutes. Please
do not end the browser or close the screen or turn off the
computer until you receive the FILE SAVED! indicator – OR
your edits/inputs will be lost and not saved.
How
HowtotoUnblock
Unblockthe
theGKIT
GKITXML
XMLFile
File
•
If you see the following message as soon as you open the XML file with Internet
Explorer, then your file is blocked by the Operating System (Windows).
•
Close Internet Explorer, open Windows Explorer and navigate to the location of your file.
Kraft Foods Group, Inc.
How
HowtotoUnblock
Unblockthe
theGKIT
GKITXML
XMLFile
File
•
•
•
•
Uncheck the Read-Only box (if it is checked).
Click the “Unblock” button.
Close the Properties dialog by clicking OK.
Your file is unblocked
Kraft Foods Group, Inc.
Kraft Foods Supplier Quality Web Site
The Kraft Foods Supplier Quality web site is designed to facilitate the communication
between Kraft Foods and our suppliers.
Here you will find all of the Quality Requirements and Guidelines for Suppliers to Kraft
Foods, as well as the slides used in our Supplier Forums.
The web site includes:
• Supplier Quality and Food Safety Contractual Requirements
• Supplier Forum presentations
• Quality Support Material
• Contact email address
• eLearning modules
Browser Address: http://www.kraftsupplier.com/
Kraft Foods Group, Inc.