Kraft Foods North America Supplier Quality and Food Safety Forum

1. Kraft Foods North America Supplier Quality and Food Safety Forum Specification Requirements and Process - Kraft Foods GKIT GFSI Certification Expectations January/February 2012

2. Agenda Topics • Introduction5 mins • Notification to Kraft Foods 5 mins • GFSI Certification Expectations15 mins • Global Specification Management System • Process 15 mins • GKIT45 mins • Closing Summary 5 mins • Q and A 30 mins 2

3. Supplier Forum Program Overview • Completed 2009 – 2011: • Supplier Quality and Food Safety Overview, Kraft Foods Supplier AuditProgram • Material Monitoring Program and COA Requirements • New Kraft Foods Raw Material Specification Requirements and Process • Supplier Quality Expectations (SQE) • Supplier Quality and Food Safety Requirements (Audit Tier, Micro Tables) • Today’s Topics: • Notification to Kraft Foods • GFSI Certification Expecations • Kraft Foods Raw Material Specification Requirements and Process • Spec Communication 3

4. Supplier Quality Management A comprehensive approach to managing supplier quality Policy/Contract Requirements • Quality Policy • WW Supplier QualityExpectations (SQE) • Supplier HACCP Manual • Material Specifications Continuous Improvement Selection/Approval • Supplier QI Program • Supplier Quality Partnerships • Supplier Development • Industry Benchmarking • Risk Assessments • Supplier Pre-Assessment • Quality Audit Approval • WW Quality Audit Program • Materials Monitoring Program • COA Verification • Supplier Performance Monitoring • Certificate of Conformance (COC) Monitoring 4 4

5. Communication with Kraft Foods • The Supplier must immediately notify Kraft Foods of occurrences which could affect the processing, food safety or quality of materials supplied to Kraft. • –Inadvertent release from Hold of any material produced for Kraft • –Notification by law enforcement or other authority of a potential product security event • –Identification of an unlabeled allergen in material produced for Kraft • –Inability to deliver materials that meet Kraft Specifications • –Changes to suppliers processes and/or facilities that could have an impact on materials supplied to Kraft • –In the event of a positive pathogen result (in the lot or in similar products produced on the same line and/or direct contact surface swab), Kraft Foods Contracting Representative must be notified, even if the specific lot is not sent to Kraft Foods

6. A Case for GFSI Certification • There is only one true internationally recognized certification for food plants Food Safety Management Systems • That is GFSI (Global Food Safety Initiative) approved certifications • Launched in 2000 • 400 members in 150 countries • Mission: Continuous improvement in Food Safety Management System (FSMS) to ensure confidence in the delivery of safe food products to consumers • Objective: Convergence between food safety standards • Mantra: “Once certified accepted everywhere”

7. Revised 2011 Categories and Audit Matrix Last Revised: 7-September-2011 2 4 • Certifications include GFSI (SQF 2000 Level 2 or 3, BRC version 5, IFS version 5, Dutch HACCP option B – until December 31, 2011, ISO22000 + PAS220, FSSC22000) • Not Accepted: • ) ISO22000 audits without PAS220, 2.) GMA-SAFE dated after December 31, 2011, 3.) Dutch HACCP issued after January 1, 2012 • NSF Cook and Thurber and Silliker audits accepted only for raw meat andraw meat products until further notice • AIB accepted for Flour mills only until further notice • Where local regulatory considerations make a higher tier rating necessary, this must be documented in local procedures and notified to auditing, a lower tier rating cannot be applied.

8. A Case for GFSI Certification • BRC, IFS, SQF, Dutch HACCP, FSSC22K all recognized • Kraft Foods committed to having all internal facilities obtain an accredited, independent verification of its food safety management system – in the form of GFSI certification – by 2013 • FSSC22K selected by Kraft Foods for internal facility certification • Approach is being extended to our supply base – it is a requirement that all raw material suppliers to Kraft Foods attain GFSI certification by Dec. 31, 2014 • Some benefits of GFSI: • Promotes food safety • Provide a standard across the industry • Lower cost • Reduce audit fatigue

9. Global Specification Management System • Kraft Foods global Product and Packaging Specification and Nutrition Management Application enables • development and management of all raw, formula, pack and product specs • sharing of specifications within the region and across the world • common generation and management of all product label declarations • seamless linkage between RDQ, Master Data and Supply Chain • Kraft Foods Global Specification System implementation worldwideto all Kraft RDQ centers and manufacturing facilities • KRAFT and LU scope: fully implemented • CADBURY scope: data migration and implementation ongoing, completion target Q3 2012 • Kraft Foods Global Specification System includes consistent gathering of raw material information via Global Kraft Information Tool (GKIT) • GKIT in place in NA for 4 years • GKIT replacing current "Supplier Questionnaire" in EU and CEEMA

10. New Kraft Foods Specification Structure PLR Product Label Report Product Package Component BoM Plant Allergen Profile Formula BoM Raw Material Raw Material Raw Material Supplier Info Supplier Info Supplier Info SUPL GKIT SUPL GKIT SUPL GKIT Legend: SUPL = Supplier Location Spec GKIT = Global Kraft Information Tool

11. New Kraft Foods Specification Structure • Of Critical Importance: • SUPLspec for each approved suppliermanufacturing location/site • GKITingredient information documentper each supplier • RMATconsolidated ingredient /raw material specification • SARspecification agreement reportper each supplier Product Package Component BoM Formula BoM Specification Agreement Report Raw Materials Supplier Info SUPL GKIT Legend: SUPL = Supplier Location Spec GKIT = Global Kraft Information Tool

12. New Kraft Foods Specification Structure

13. New Kraft Foods Specification Structure • GKIT Process • Kraft pre-populates base info in GKIT template • admin info • micro parameters • Kraft sends GKIT to supplier • via e-mail, as xml file attachment • Supplier completes GKIT • supplier location info • technical info • Supplier returns completed GKIT to Kraft • via e-mail, as xml file attachment • Kraft integrates GKIT into Global Spec System • checks for completeness and correctness • creates of actual raw material spec • creates SAR and sends it to supplier • Supplier approves Raw Material Spec via SAR • checks and approves SAR • returns approved SAR to Kraft

14. New Kraft Foods Specification Structure • SUPL - Supplier Location "Specification" • Purpose • assure that Kraft only buys from approved and audit compliant suppliers and locations • facilitate traceability and rapid response in case of special situations or issues • Content and Process • Content • commercial address and contact details • production location address and contact details • audit compliance status and next audit / re-certification date • authorized ingredient categories and possible restrictions • Created and maintained by Kraft's global Auditing team • when a supplier location gets qualified and approved • when a supplier location is re-audited, re-certified or restrictions changed • when a supplier location is disapproved • Linked to relevant raw material spec by RDQ • buying only possible from supplier locations that are linked to raw material spec

15. Specification Agreement Report key elements: Supplier Name – representing Kraft-approved supplier manufacturing location << New Ingredient Trade Name Ingredient Declaration Ingredient Composition Allergen Status << New Micro Properties Kosher/Halal Certification Shipping and Storage Properties Shelf Life and Minimum Guaranteed Remaining Shelf Life Supplier receives the Kraft Specification Agreement Report and is expected to deliver material in accordance with Kraft requirements Specification Agreement Report

16. RMAT Specification Agreement Report • Feedback Form • Suppliers should receive a Feedback Form along with each Specification Agreement Report • The SAR Feedback Form is similar in content to the form currently used in KFE and CEEMA • Suppliers are asked to indicate acceptance of the SAR, or document reasons they are unable to accept the SAR • Please return completed feedback forms via email to your Procurement contact and copy the centralized Global Spec Communications mailbox at globsupspeccom@kraftfoods.com

17. GKIT and RMAT Spec Process Basic communication flow model Integrate GKIT into Global Spec system Check GKIT for completeness and correctness Create GKIT xml templatewith base info ok? yes no Create RMAT spec, issue Spec Change Notification Revise RMAT Spec, and issue Spec Change Notification NotifyProcurement (email) Send GKIT as xml file via e-mail yes Accept SAR? Return SAR feedback form indicating acceptance to Procurement Review SAR Complete GKIT template Return completed GKIT as xml file via e-mail no Summarize issue(s) on SAR Feedback form Review RMAT and create SARin Meridian Send SAR to supplier via e-mail Review SAR feedback form File Supplier approval andreference spec in contract Technical Issue? yes no Respond to non-technical Issues Note: final split of tasks between RDQ and Procurement may be locally adjusted depending on specific needs

18. 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 18

19. Components of the Training and GKIT 19

20. Summary/Objectives 20 • 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 to be completed by Kraft RDQ in the Meridian/Interspec Specification system prior to exporting and sending the XML to a supplier. • 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. • NOTE: The screenshots used throughout this user guide are for illustration purposes only. Various specification numbers are used.

21. 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 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 before you can work with it The GKIT .xml is safe to work with and is compatible with Internet Explore 6.0 or greater Please reference Kraft Foods GKIT – How to Work with the XML File – Supplier Instructions document for detailed instructions on XML files. Kraft Foods RDQ- Please send the “How To Work with the XML File” document to your supplier with the GKIT Supplier – Please notify Kraft RDQ if you do not have a copy and/or are having issues with the .xml file 21

22. GKIT – Kraft GKIT Instructions 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 22

23. GKIT – Kraft GKIT Instructions The XML document allows the user to edit the different sections to be edited without saving between sections. BUT – The data will not be saved until the SAVE FILE button in the left side menu is selected. • 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 and not saved. 23

24. GKIT – Kraft Contact Information • The Kraft RDQ requestor must complete this section in the Meridian Spec system prior to exporting GKIT • Fields completed by Kraft prior to the export that cannot be edited by the Supplier are displayed in light grey • The following sections have data that will be completed by Kraft Foods within the Meridian Specification system prior to exporting the GKIT to XML and will not be editable by the supplier: • Kraft Contact Information • Some portions of the Review and Approval Information • Region and Additional Information • Some portions of the Microbiological Requirements • All other fields are available for the supplier to edit to complete the data entry when they receive the GKIT XML file 24

25. GKIT – Review and Approval Information The Kraft RDQ requestor can enter data in this section in the Meridian Specification system prior to exporting GKIT Existing Current Approved Specification: Kraft RDQ can enter the specification system-assigned number for the Raw Material Specification that may already exist in the Kraft Meridian Specification along with the Date and Version number of that specification. For new ingredients leave this section blank. Review and Approval Information: Kraft RDQ should enter the Date they need the GKIT completed by in the Kraft Meridian Specification prior to exporting the GKIT to XML. The supplier can enter the date that they completed the form or date of any revisions. Kraft RDQ can enter the Date of Kraft GKIT review and approval into the Meridian Specification system upon the date when RDQ reviews the completed GKIT from supplier and submits to create an RMAT. Light greyfields cannot be edited in the XML format and must be pre-entered into the Meridian system prior to exporting Black fields can be edited within the XML format 25

26. GKIT – Region and Additional Information This section is to be completed in the Meridian system prior to export to XML. It cannot be edited in the XML. • GEOGRAPHIC REGION INFORMATION: • Kraft RDQ Requestor will begin by determining where the ingredient will be used for production and regions where the finished goods will be sold into. Check appropriate box(es) to select the region(s) where the ingredient will be sold and produced. They will enter this data into the Meridian system prior to exporting the GKIT to XML. • 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 on 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, and consider which addendums (if any) will berequired. • 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. • The Other Kraft GKIT Sections Required that are indicated as ADDENDUM will only display in the exported GKIT if they are selected in the Meridian specification prior to the export to XML. They will then be available in the XML GKIT for the supplier to complete. • ADDITIONAL KRAFT FORMS REQUIRED • Kraft RDQ will enter text information into the field for other forms which may be required into the Meridian system prior to exporting the GKIT to XML 26

27. GKIT – Supplier Plant Information – Supplier Headquarters SUPPLIER HEADQUARTERS INFORMATION: The supplier shall complete this table, providing the Company Headquarter information . This may be different than the next sections where the information is specific to the site information where the material is actually being manufactured. 27

28. GKIT – Supplier Plant Information – Plant Information • PLANT INFORMATION: • The supplier shall complete this table, listing information on each plant that manufactures the ingredient/finished good. • The Establishment Number shall be noted if applicable (e.g., USDA-registered plants). • All suppliers must meet Kraft’s Supplier Quality Expectations (SQEs) before becoming an approved supplier. (KRAFT RDQ must confirm upon return of this document to confirm if 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, to be available in the Spec System. Kraft RDQ will work with Kraft Procurement and the Kraft SQE Audit team to request the sites be Audited for approval. • The supplier shall indicate whether or not it has been audited by a third party. • 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 co-manufacturer. This plant must also be approved by Kraft. 28

29. 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 all regions selected on the region page. For example if Canada and United States are selected, the supplier provides the ingredient declaration for both Canada and United States. • The supplier’s code dating practice shall be identified and an example provided. 29

30. 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/process related elements e.g. blanched, frozen, retorted, roasted, spray dried, sun dried, and physical state e.g. liquid, powder 30

31. GKIT – Composition Section – Ingredient Component List COMPOSITION The Ingredient Component List composition table consists of four primary sections: Ingredients Composition (Target or Min/Max Range) Functionality Ingredient Country of Origin 31

32. 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 indenting these ingredients in the listing by using spaces prior to entry. 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. Note the section immediately below the composition table which lists additional requirements for specific components/ subcomponents. This information shall be provided as part of the composition table. 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. 32

33. GKIT – Composition Section – Ingredient Component List COMPOSITION TARGET % / COMPOSITION MIN MAX % For the composition, exact percentages are required, such that the components total sums to 100% and the subcomponents total sums to 100%. Note that if the “composition extended” tab is used, the values from that page will be included in this sum. 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. 33

34. GKIT – Composition - Allergens/Sensitivities • ALLERGEN/SENSITIVITIES • This section is broken out into 5 subsections: • Cross Contact Method or Explanation • Global Food Allergens • Regional Food Allergens • Food Sensitivities and Intolerances • Allergen Control Program The presence of any allergens or sulphites listed in the attached table must be declared. • Determine whether the allergen or sulphite is present via direct addition, cross contact (indirect addition), or present on production line. These terms are defined above the allergen table in the GKIT. • Direct addition allergens and sulphites should also be included in Ingredient List of the Composition Section • Indicate the presence (or absence) of the allergen or sulphite by selecting does contain, does not contain or cross contact next to the name of the allergen in the appropriate row. • 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 response 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. 34

35. GKIT – Composition – Substances of Interest SUBSTANCES OF INTEREST The purpose of this section is to identify other substances that may be in the material that have a history of eliciting reactions in those individuals that are sensitive to them. 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). 35

36. GKIT – Composition – 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. • 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”. 36

37. GKIT – Composition – Flavor Information 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 loaded in the composition as “Natural Flavor”. ARTIFICIAL example – artificial maple flavor This will be loaded in the composition as “Artificial Flavor”. Artificial smoke flavoring must be labeled as such. COMBINATION OR FANCIFUL FLAVORS Fill in this field when there is a blend of characterizing flavors and list all separately (Apple, Pear, Grape…) Complete this field for fanciful flavors (example, Tropical Blend) – Pineapple, Coconut…etc. FLAVOR and EXTRACT MANUFACTURERS ASSOCIATION Indicate the FEMA Number if available for the material being supplied if applicable 37

38. GKIT – Composition – Active Enzymes, Color Information, Chemical CAS Information • ACTIVE ENZYMES: • The supplier shall indicate whether or not the raw material contains active enzymes. • COLOR INFORMATION: • If the material supplied is a color, indicate the color type as either Artificial or Natural • CHEMICAL – CAS INFORMATION • If the material supplied is a chemical, indicate the CAS Number in the field. 38

39. GKIT – GMO Assessment GMO Assessment: • The supplier is to indicate the presence or absence of a derivative of select identified crop ingredients • The supplier is to indicate if the ingredient or any of its components was derived from a genetically engineered microorganism (GMO) or fermentation process. • The supplier is to indicate the Unavoidable GMO contamination status • The supplier is to complete the GMO Assessment checkboxes which summarize the above information into whether the material is from a GMO Crop and Contains GMO Proteins 39

40. GKIT – Nutrition Information • NUTRITION INFORMATION: • Nutrients are grouped by classification – Macronutrients, Vitamins, Minerals, Sugars/Sugar Alcohols, Fatty Acids, Amino Acids, Intense Sweeteners, Antioxidants and Polyphenols, Other MACRONUTRIENTS 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 need to be filled out based on what the ingredient delivers, the product line it is used in, and for potential claim substantiation. • e.g. Significant Dietary Fiber content: need soluble and insoluble fiber values • e.g. Crystal Light: would require sugar alcohols • The proximate analysis total should sum to 100% (i.e. fat, moisture, carbohydrate, protein and ash) • 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. • Analytical methods need to be specified when indicated (e.g., Trans fat) in the Analytical Section • Indicate Source of Data – Analytical, Calculated, Canadian Nutrient File, USDA where applicable 40

41. GKIT – Nutrition Information • NUTRITION INFORMATION: continued • Nutrients are grouped by classification – Macronutrients, Vitamins, Minerals, Sugars/Sugar Alcohols, Fatty Acids, Amino Acids, Intense Sweeteners, Antioxidants and Polyphenols, Other • Nutrients such as vitamins and minerals may need to be filled out for the following reasons: • Enrichment and fortification standards. • Certain products list several nutrients on their labels in addition to the mandatory nutrients: Folate, Vit B12, Zinc, etc. • Potassium and phosphorus are requested in order to respond to consumer inquiries. • Work with your Nutrition Applications/Regulatory contact to decide on which nutrients you will need data for. • When reviewing the completed nutrition information apply basic logic. Are the values representative for this ingredient? • If the REGION and ADDITIONAL INFORMATION Section checkboxes for Other Kraft GKIT Sections Required for Amino Acids and/or Fatty Acids, these need to be completed and are in the Nutrition Data section. • Global Nutrient Definitions and Required Nutrients by Region To open the above files, end the Slide Show. 41

42. GKIT – Analytical Instructions 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 42

43. 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 43

44. 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 44

45. 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 45

46. 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. 46

47. GKIT – Microbiological Requirements • 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. 47

48. GKIT – Regulatory Information Regulatory Information • For standardized foods (such as cheese, chocolate, flour, etc.), the supplier provides the applicable Regulatory Reference from the picklist, for all regions selected on the region page. • Include any other Legal References that may apply that could not be located or selected from the dropdown list for References. • Indicate the Legal Designation or Common Name of the material, if applicable. 48

49. GKIT – Kosher / Halal Certification • 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. • 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 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. 49

50. GKIT – Dietary Suitability • Dietary Suitability • If applicable, the supplier should indicate if the material being supplied meets certain Dietary Suitability: • Suitable for Jewish Diet • Suitable for Muslim Diet • Suitable for Vegetarian Diet • Suitable for Vegan Diet • Suitable for Children under 3 years of age • Organic Certified • Suitable for Organic Products • 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. Global Dietary Suitability Definitions To open the file, end the Slide Show. 50