GFS Design System — Canned Goods Program

00 Canned Goods Program #10 Can Product Line — Institutional / Foodservice

GFS DESIGN SYSTEM v10.0

Canned Goods Program — #10 Can Products

Full lifecycle management for the GFS institutional canned goods line. 6/#10 case format — cheese sauces, pizza sauce, soups, and specialty products. Co-packed with retort thermal processing, ambient shelf-stable storage, and distribution to foodservice, school districts, and convenience channels.

12 SECTIONS 6 ACTIVE SKUS #10 CAN / 6 PER CASE AMBIENT SHELF-STABLE

SECTION INDEX

01 Dashboard 02 Product Lineup 03 Production 04 Ingredient Sourcing 05 Quality & Safety 06 Labeling 07 Inventory 08 Customers 09 Orders 10 Costing & Margin 11 Regulatory 12 Full Portal

Active SKUs

6

#10 can format

Cases Produced MTD

4,280

+8.6% vs plan

Cases Shipped MTD

3,960

+5.2% vs LY

Revenue MTD

$218,460

+12.1% vs LY

Fill Rate

97.4%

Target: 96%

Margin

22.8%

+0.9pp vs plan

01 Program Dashboard KPIs, production status, program health, and real-time metrics

GFS CANNED GOODS

#10 Can Product Line

Help

ML

Michael Levine

PROGRAM MGR

Active SKUs

6

#10 can format

Cases Produced MTD

4,280

+8.6% vs plan

Cases Shipped

3,960

+5.2% vs LY

Revenue MTD

$218K

+12.1% vs LY

Fill Rate

97.4%

Target: 96%

Margin

22.8%

+0.9pp vs plan

Production Status

LINE RUNNING

Current Run	Cheddar Cheese Sauce — Batch #CG-2605-018
Co-Packer	Lakeshore Canning, Hermitage, PA
Run Size	1,200 cases (7,200 cans)
Progress	68%
Est. Completion	May 20, 2026 — 4:00 PM
Next Run	Nacho Cheese Sauce — May 21
Retort Temp	250°F / 121°C
QA Status	ALL CHECKS PASS

Revenue by SKU — MTD

Cheddar

Nacho

Queso

Pizza

Cream

Jalapeño

Program Alerts

Jalapeño Cheese Sauce — Jalapeño pepper supply from Del Sol Foods delayed 5 days. Next delivery est. 05/24. Safety stock covers through 05/26.

Queso Blanco — Label revision v3.2 pending FDA nutrition panel update. Approval workflow at 80%.

Pizza Sauce — Q2 co-pack run completed ahead of schedule. 1,480 cases transferred to Heartland warehouse.

■ Production status refreshes every 15 minutes from co-packer line monitoring. Revenue and margin figures sourced from NetSuite.

02 Product Lineup All #10 can products — specs, nutrition, allergens, shelf life, pallet config

6 ACTIVE SKUS — ALL #10 CAN, 6/CASE FORMAT

#10

Cheddar Cheese Sauce

SKU: CG-1001 · GTIN: 10850003001018 · UPC: 850003001012

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can106 oz (6 lb 10 oz)

Case Weight42.5 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,590 lbs

Key Ingredients

Water, cheddar cheese (milk, cheese cultures, salt, enzymes), modified food starch, whey protein concentrate, soybean oil, sodium phosphate, salt, lactic acid, annatto color, paprika oleoresin

Nutrition (per 1/4 cup)

Calories80

Total Fat5g

Sodium480mg

Protein3g

Calcium8% DV

Storage & Safety

Shelf Life18 months

Storage Temp50-80°F ambient

AllergensMILK, SOY

KosherOU-D Dairy

GlutenFree

#10

Nacho Cheese Sauce

SKU: CG-1002 · GTIN: 10850003001025 · UPC: 850003001029

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can106 oz (6 lb 10 oz)

Case Weight42.5 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,590 lbs

Key Ingredients

Water, cheddar cheese (milk, cheese cultures, salt, enzymes), jalapeño peppers, modified food starch, whey, soybean oil, sodium phosphate, salt, vinegar, spices, paprika oleoresin, FD&C Yellow #5, FD&C Yellow #6

Nutrition (per 1/4 cup)

Calories90

Total Fat6g

Sodium520mg

Protein3g

Calcium6% DV

Storage & Safety

Shelf Life18 months

Storage Temp50-80°F ambient

AllergensMILK, SOY

KosherOU-D Dairy

GlutenFree

#10

Queso Blanco

SKU: CG-1003 · GTIN: 10850003001032 · UPC: 850003001036

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can106 oz (6 lb 10 oz)

Case Weight42.5 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,590 lbs

Key Ingredients

Water, white American cheese (milk, cream, sodium phosphate, salt), cream cheese (pasteurized milk, cream, cheese culture, salt, stabilizers), modified food starch, whey protein, canola oil, salt, citric acid, natural flavor

Nutrition (per 1/4 cup)

Calories85

Total Fat6g

Sodium460mg

Protein4g

Calcium10% DV

Storage & Safety

Shelf Life18 months

Storage Temp50-80°F ambient

AllergensMILK

KosherOU-D Dairy

GlutenFree

#10

Pizza Sauce

SKU: CG-1004 · GTIN: 10850003001049 · UPC: 850003001043

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can105 oz (6 lb 9 oz)

Case Weight41.8 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,548 lbs

Key Ingredients

Tomato puree (water, tomato paste), diced tomatoes, soybean oil, salt, dehydrated garlic, oregano, basil, black pepper, citric acid, calcium chloride, natural flavor

Nutrition (per 1/4 cup)

Calories35

Total Fat1.5g

Sodium310mg

Protein1g

Vitamin A6% DV

Storage & Safety

Shelf Life24 months

Storage Temp50-80°F ambient

AllergensNONE

KosherOU Pareve

GlutenFree

#10

Cream of Cheese Soup

SKU: CG-1005 · GTIN: 10850003001056 · UPC: 850003001050

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can108 oz (6 lb 12 oz)

Case Weight43.2 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,632 lbs

Key Ingredients

Water, cheddar cheese (milk, cheese cultures, salt, enzymes), cream (milk), modified food starch, wheat flour, butter (cream, salt), whey, salt, sodium phosphate, mustard flour, onion powder, white pepper

Nutrition (per 1/2 cup)

Calories120

Total Fat8g

Sodium680mg

Protein5g

Calcium12% DV

Storage & Safety

Shelf Life15 months

Storage Temp50-80°F ambient

AllergensMILK, WHEAT, SOY

KosherOU-D Dairy

GlutenContains wheat

#10

Jalapeño Cheese Sauce

SKU: CG-1006 · GTIN: 10850003001063 · UPC: 850003001067

ACTIVE

Specifications

Pack6/#10 cans

Net Wt/Can106 oz (6 lb 10 oz)

Case Weight42.5 lbs

Case Dims19.25 x 12.75 x 7.25"

Pallet Config60 cs / TI: 10, HI: 6

Pallet Weight2,590 lbs

Key Ingredients

Water, cheddar cheese (milk, cheese cultures, salt, enzymes), jalapeño peppers (15%), modified food starch, whey, soybean oil, cream, sodium phosphate, salt, vinegar, garlic powder, cumin, paprika oleoresin

Nutrition (per 1/4 cup)

Calories85

Total Fat5g

Sodium540mg

Protein3g

Vitamin C4% DV

Storage & Safety

Shelf Life18 months

Storage Temp50-80°F ambient

AllergensMILK, SOY

KosherOU-D Dairy

GlutenFree

■ All products retort-processed for commercial sterility per 21 CFR 113. Shelf life begins from date of manufacture (DOM). Open cans must be refrigerated and used within 5 days.

03 Production & Co-Packing Facility, scheduling, batch sizing, retort specs, can seaming, quality checks

Co-Packer Facility

QUALIFIED

Lakeshore Canning Co.

FDA FCE# 1104782 · SID: PA-1148

Address840 Industrial Pkwy, Hermitage, PA 16148

ContactTom Radcliff, Plant Mgr

Phone(724) 555-3180

Capacity18,000 cans/day (#10 line)

Lines2 retort lines, 1 labeling line

SQF LevelLevel 3 — Comprehensive

Last Audit03/14/2026 — Score: 96

FSMA CompliantYes

HACCP PlanCG-HACCP-2026-R4

Insurance$10M product liability, current

Contract Expires12/31/2027

Retort Specifications

Retort TypeStatic, saturated steam

Process Temp250°F (121.1°C)

Process Time62-68 min (varies by product)

Come-Up Time≤ 15 min target

F0 Value≥ 6.0 min (target 8.0)

CoolingChlorinated water, 100°F exit

Headspace3/8" minimum

Vacuum≥ 5" Hg at 70°F

Production Schedule — May 2026

Full Calendar

Batch	Product	Run Date	Cases	Cans	Status	QA
CG-2605-014	Pizza Sauce	May 5-7	1,480	8,880	COMPLETE	PASS
CG-2605-015	Nacho Cheese Sauce	May 8-10	1,200	7,200	COMPLETE	PASS
CG-2605-016	Queso Blanco	May 12-13	800	4,800	COMPLETE	PASS
CG-2605-017	Cream of Cheese Soup	May 14-16	600	3,600	COMPLETE	PASS
CG-2605-018	Cheddar Cheese Sauce	May 19-21	1,200	7,200	RUNNING	IN-PROCESS
CG-2605-019	Jalapeño Cheese Sauce	May 22-23	800	4,800	SCHEDULED	—

Can Seaming Quality — Double Seam Inspection

ALL SPECS MET

Parameter	Spec	Batch 018 Actual	Status
Seam Length	0.120-0.135"	0.128"	PASS
Seam Thickness	0.048-0.055"	0.051"	PASS
Body Hook Length	0.070-0.085"	0.078"	PASS
Cover Hook Length	0.070-0.085"	0.076"	PASS
Overlap	≥ 0.045"	0.052"	PASS
Countersink Depth	0.130-0.160"	0.145"	PASS

■ Can seaming inspection performed every 30 minutes per USDA/FDA requirements. Retort process validated per 21 CFR 113.83. All thermal process deviations trigger immediate hold and Process Authority review.

04 Ingredient Sourcing Vendor matrix, lead times, MOQs, spec compliance, supply risk

Active Vendors

14

Ingredient suppliers

Spec Compliance

98.6%

All within tolerance

Avg Lead Time

12 days

Weighted average

Supply Risk Items

1

Jalapeño peppers

Ingredient & Vendor Matrix

Export

Ingredient	Primary Vendor	Used In	MOQ	Lead Time	Last Price	Status
Cheddar Cheese Base	Bongards Creameries	Cheddar, Nacho, Soup, Jalapeño	5,000 lbs	7 days	$2.18/lb	OK
White American Cheese	Great Lakes Cheese	Queso Blanco	2,000 lbs	10 days	$2.42/lb	OK
Tomato Paste (31 Brix)	Los Gatos Tomato Products	Pizza Sauce	3,000 lbs	14 days	$0.78/lb	OK
Jalapeño Peppers (diced)	Del Sol Foods	Nacho, Jalapeño	1,000 lbs	18 days	$1.64/lb	DELAYED
Modified Food Starch	Ingredion Inc.	All cheese products	2,500 lbs	10 days	$0.52/lb	OK
Whey Protein Concentrate	Agropur Ingredients	Cheddar, Queso, Jalapeño	1,500 lbs	14 days	$1.28/lb	OK
Soybean Oil (RBD)	Cargill Oils	Cheddar, Nacho, Pizza, Jalapeño	1 tanker (44K lbs)	7 days	$0.41/lb	OK
Sodium Phosphate Blend	ICL Food Specialties	All cheese products	500 lbs	12 days	$1.85/lb	OK
Annatto Color (liquid)	Chr. Hansen	Cheddar, Nacho	50 gal	21 days	$38.50/gal	OK
Cream Cheese Base	Schreiber Foods	Queso Blanco	2,000 lbs	10 days	$2.06/lb	OK
#10 Cans (603x700)	Silgan Containers	All products	10,000 units	21 days	$0.68/can	OK
Can Ends (Lids)	Silgan Containers	All products	10,000 units	21 days	$0.22/lid	OK

■ All ingredients must meet GFS-approved specifications and COAs verified per lot. Secondary suppliers qualified for critical ingredients. Jalapeño delay under active management — alternate source (Tropic Foods) on standby.

05 Quality & Food Safety Retort validation, pH, water activity, can integrity, incubation, HACCP

Retort Compliance

100%

0 deviations YTD

Seam Pass Rate

99.8%

Above 99.5% target

pH Range

5.2-5.8

Within spec all batches

Incubation Pass

100%

0 swells or leaks

Retain Samples

324

On hold (18-mo retain)

HACCP Critical Control Points

CCP	Hazard	Critical Limit	Monitoring	Status
CCP-1	Thermal processing (retort)	250°F / 62 min min	Continuous recorder	PASS
CCP-2	Can seam integrity	Overlap ≥ 0.045"	Every 30 min teardown	PASS
CCP-3	Post-process contamination	Chlorine ≥ 2 ppm cooling	Hourly Cl2 test	PASS
CCP-4	Metal detection	Fe: 2.0mm, Non-Fe: 2.5mm	Every can, plus test pcs	PASS

Incubation Testing

PROTOCOL: 10 CANS PER BATCH, DUAL TEMPERATURE

Mesophilic Hold95°F (35°C) — 10 days

Thermophilic Hold131°F (55°C) — 10 days

AcceptanceNo swells, no leaks, pH within 0.2 of initial

Release HoldProduct held until incubation pass

Current Status3 batches in incubation

BATCHES IN INCUBATION

CG-2605-016 Day 7/10

CG-2605-017 Day 5/10

CG-2605-018 Day 1/10

pH & Water Activity — Recent Batches

Batch	Product	pH Spec	pH Actual	Aw Spec	Aw Actual	Vacuum (inHg)	Result
CG-2605-014	Pizza Sauce	4.0-4.6	4.32	≤ 0.98	0.974	8.2	PASS
CG-2605-015	Nacho Cheese	5.0-5.8	5.38	≤ 0.98	0.962	7.8	PASS
CG-2605-016	Queso Blanco	5.2-5.8	5.44	≤ 0.98	0.958	7.6	PASS
CG-2605-017	Cream of Cheese	5.4-6.0	5.62	≤ 0.98	0.966	7.4	PASS
CG-2605-018	Cheddar Cheese	5.0-5.6	5.24	≤ 0.98	0.960	8.0	PASS

■ Thermal death time calculations performed by Process Authority (Dr. J. Mangan, Cornell). Scheduled processes filed with FDA per 21 CFR 113.83. Retain samples stored for full shelf life + 6 months.

06 Labeling & Compliance Can label design, nutrition panels, allergen declarations, lot coding, approval workflow

Label Specifications — #10 Can Wrap

Label TypeFull wrap-around, pressure-sensitive

Dimensions24.25" W x 6.875" H

MaterialWhite BOPP, 2.5 mil

AdhesivePermanent acrylic, FDA 175.105

PrintFlexo, 8-color process + PMS 289

PrinterMulti-Color Corp, Lancaster, PA

Lead Time15 business days

MOQ5,000 labels per SKU

Lot Code & Date Marking

LOT CODE FORMAT

            CG-YYMM-NNN   BB: MM/DD/YYYY
          

ExampleCG-2605-018 BB: 11/19/2027

CGCanned Goods program prefix

YYMMYear + Month of production

NNNSequential batch number (resets annually)

BBBest By date (DOM + shelf life)

Ink-Jet LocationCan lid, top-center

Ink TypeFood-grade, heat-resistant

Label Approval Workflow

New Label Request

SKU	Product	Version	Nutrition Panel	Allergens	Internal Review	Final Status
CG-1001	Cheddar Cheese Sauce	v3.1	APPROVED	VERIFIED	APPROVED	CURRENT
CG-1002	Nacho Cheese Sauce	v3.1	APPROVED	VERIFIED	APPROVED	CURRENT
CG-1003	Queso Blanco	v3.2	UPDATING	VERIFIED	PENDING	IN REVIEW
CG-1004	Pizza Sauce	v2.4	APPROVED	VERIFIED	APPROVED	CURRENT
CG-1005	Cream of Cheese Soup	v3.0	APPROVED	VERIFIED	APPROVED	CURRENT
CG-1006	Jalapeño Cheese Sauce	v3.1	APPROVED	VERIFIED	APPROVED	CURRENT

■ All labels comply with FDA 21 CFR 101 nutrition labeling and FALCPA allergen declaration requirements. Label changes require QA Manager sign-off before print release. Queso Blanco v3.2 update is for serving size alignment with FDA reference amounts.

07 Inventory & Warehousing Ambient storage, pallet stacking, inventory by SKU, age analysis, FIFO

Total Cases on Hand

8,420

Across all SKUs

Weeks of Supply

6.8

Target: 4-8 weeks

Storage Temp

68°F

Ambient — no refrigeration

Oldest Inventory

142 days

Pizza Sauce — well within SL

Inventory by SKU

Cycle CountExport

SKU	Product	Cases	Pallets	Warehouse	Oldest Lot	Days Old	Weeks Supply	Status
CG-1001	Cheddar Cheese Sauce	2,180	36.3	Heartland A-3	CG-2603-008	78	5.8	OK
CG-1002	Nacho Cheese Sauce	1,840	30.7	Heartland A-4	CG-2603-009	72	6.4	OK
CG-1003	Queso Blanco	1,260	21.0	Heartland A-5	CG-2604-011	48	7.2	OK
CG-1004	Pizza Sauce	1,680	28.0	Heartland B-1	CG-2601-002	142	8.4	OK
CG-1005	Cream of Cheese Soup	720	12.0	Heartland B-2	CG-2604-013	36	6.0	OK
CG-1006	Jalapeño Cheese Sauce	740	12.3	Heartland B-2	CG-2604-012	42	4.6	LOW

Warehouse — Heartland Blvd

Address131 Heartland Blvd, Edgewood, NY 11717

Storage TypeAmbient dry storage

Temp Range55-78°F (monitored)

Humidity< 65% RH

Canned Goods ZoneAisles A3-A5, B1-B2

Total Pallet Positions180 (canned goods allocation)

Current Utilization78% (140.3 pallets)

Pallet Stacking & FIFO

Max Stack Height3 pallets (2,590 lbs each)

Pallet TypeGMA 48x40 hardwood

Stretch Wrap80 gauge, 200% pre-stretch

FIFO MethodLot-date driven, WMS enforced

Cycle Count FreqMonthly per SKU

Last Count05/01/2026 — Variance: 0.1%

Key AdvantageNo refrigeration cost

■ Ambient shelf-stable storage is a key economic advantage vs. refrigerated products. FIFO strictly enforced via WMS lot tracking. Jalapeño Cheese at 4.6 weeks supply, below 5-week reorder point — next production run scheduled May 22.

08 Customer Management Foodservice distributors, school districts, restaurant chains, convenience stores

Active Customers

18

+3 this quarter

Revenue YTD

$1.04M

+18% vs LY

Avg Order Size

48 cs

+6 cs vs LY

Repeat Rate

89%

Strong retention

Customer Accounts

+ Add CustomerExport

Customer	Channel	Region	YTD Revenue	Cases YTD	Frequency	Pricing Tier	Status
Metro Foodservice Dist.	Distributor	NYC Metro	$284,600	5,240	Weekly	A — Pallet	ACTIVE
NYC Dept. of Education	School District	NYC	$196,200	3,620	Bi-weekly	GOV	ACTIVE
Stadium Concessions LLC	Foodservice	Tri-State	$142,800	2,480	Seasonal	B — Case	ACTIVE
QuickStop C-Stores (14 loc)	Convenience	Long Island	$118,400	2,180	Weekly	B — Case	ACTIVE
Taco Loco Chain (8 loc)	Restaurant	NJ / NYC	$86,400	1,580	Bi-weekly	B — Case	ACTIVE
Suffolk County Schools	School District	Long Island	$78,200	1,440	Monthly	GOV	ACTIVE
Campus Dining Solutions	Foodservice	CT / NY	$62,400	1,120	Bi-weekly	B — Case	ACTIVE
FreshMart Distribution	Distributor	Northeast	$48,600	860	Monthly	A — Pallet	ACTIVE

Revenue by Channel

Distributors38%

School Districts28%

Foodservice20%

Convenience10%

Restaurant4%

Top Products by Channel

Channel	Top Product
Distributors	Cheddar Cheese Sauce
School Districts	Pizza Sauce
Foodservice	Nacho Cheese Sauce
Convenience	Nacho Cheese Sauce
Restaurant	Jalapeño Cheese Sauce

USDA Potential

COMMODITY PROGRAM PIPELINE

Canned cheese sauces qualify for USDA commodity distribution to school districts under NSLP (National School Lunch Program). Pizza sauce also eligible as a vegetable component.

Eligible SKUsCG-1001, CG-1004

Est. Annual Volume8,000-12,000 cases

Bid StatusUnder evaluation

■ School district accounts are seasonal (Sept-June) with summer dropoff. Stadium Concessions peaks Apr-Oct. Pricing tiers: A = pallet quantity (60+ cs), B = case quantity (12-59 cs), GOV = government contract rate.

09 Order Management Order entry, minimums, lead times, backorder management, open orders

Open Orders

7

$68,400 total

Shipped This Week

4

$42,180 shipped

Backordered

1

Jalapeño — ingredient delay

Avg Lead Time

3.2 days

In-stock items

Order Minimums & Pricing Tiers

Tier	Minimum	Discount	Lead Time
Tier A — Pallet	60 cases (1 pallet)	Best price — base	2-3 business days
Tier B — Case	12 cases minimum	+$1.50/case vs Tier A	3-5 business days
Tier GOV — Government	120 cases (2 pallets)	Contract rate	5-7 business days
Tier C — Mixed Pallet	60 cases, any mix	+$0.75/case vs Tier A	3-5 business days

Lead Time by Product

Product	In-Stock	Co-Pack Run
Cheddar Cheese Sauce	2-3 days	14-18 days
Nacho Cheese Sauce	2-3 days	14-18 days
Queso Blanco	2-3 days	16-20 days
Pizza Sauce	2-3 days	12-16 days
Cream of Cheese Soup	2-3 days	16-20 days
Jalapeño Cheese Sauce	4-5 days*	18-22 days

Open Orders

+ New Order

Order #	Customer	Products	Cases	Amount	Ship Date	Status
SO-26-04182	Metro Foodservice	Cheddar (30), Nacho (20), Pizza (10)	60	$3,294	05/20	PICKING
SO-26-04186	NYC Dept. of Education	Pizza Sauce (80), Cheddar (40)	120	$5,928	05/21	SCHEDULED
SO-26-04189	QuickStop C-Stores	Nacho (24), Jalapeño (12)	36	$2,088	05/22	SCHEDULED
SO-26-04191	Stadium Concessions	Nacho (60), Cheddar (60)	120	$6,360	05/23	SCHEDULED
SO-26-04193	Taco Loco Chain	Jalapeño (24), Queso (12)	36	$2,124	05/26	PARTIAL BO
SO-26-04195	Campus Dining Solutions	Cream of Cheese (24), Cheddar (24)	48	$2,856	05/27	SCHEDULED
SO-26-04198	Suffolk County Schools	Pizza (60), Cheddar (60)	120	$5,736	05/29	CONFIRMED

■ Co-pack run lead times include 10-day incubation hold. *Jalapeño Cheese Sauce extended lead time due to ingredient supply constraint. Backorder (SO-26-04193) partial fill: Queso ships on time, Jalapeño ships when available.

10 Costing & Margin Full cost breakdown per can, margin analysis per SKU, volume impact

Cost Breakdown per Case (6/#10)

Export

Cost Component	Cheddar	Nacho	Queso	Pizza	Cream Soup	Jalapeño
Cheese Base	$18.24	$16.42	$19.86	—	$14.62	$15.18
Other Ingredients	$4.16	$5.82	$4.94	$8.40	$6.28	$7.64
Cans (6x)	$4.08	$4.08	$4.08	$4.08	$4.08	$4.08
Lids (6x)	$1.32	$1.32	$1.32	$1.32	$1.32	$1.32
Labels (6x)	$0.84	$0.84	$0.84	$0.84	$0.84	$0.84
Case/Packaging	$1.22	$1.22	$1.22	$1.22	$1.22	$1.22
Co-Packing Fee	$8.40	$8.40	$8.40	$7.20	$8.40	$8.40
Freight to Warehouse	$2.80	$2.80	$2.80	$2.80	$2.80	$2.80
Total Cost/Case	$41.06	$40.90	$43.46	$25.86	$39.56	$41.48
Cost per Can	$6.84	$6.82	$7.24	$4.31	$6.59	$6.91

Margin Analysis per SKU — Tier A (Pallet) Pricing

Product	Cost/Case	Price/Case (A)	Margin $	Margin %	Volume MTD
Cheddar Cheese Sauce	$41.06	$54.90	$13.84	25.2%	1,020 cs
Nacho Cheese Sauce	$40.90	$53.90	$13.00	24.1%	860 cs
Queso Blanco	$43.46	$57.90	$14.44	24.9%	540 cs
Pizza Sauce	$25.86	$32.90	$7.04	21.4%	780 cs
Cream of Cheese Soup	$39.56	$52.90	$13.34	25.2%	420 cs
Jalapeño Cheese Sauce	$41.48	$55.90	$14.42	25.8%	340 cs

Volume Impact on Unit Cost

Co-packing fees decrease at higher batch volumes. Minimum efficient run is 600 cases per product per batch. Below 400 cases, co-pack fee increases by $1.80/case due to line changeover allocation.

200-399 Cases

$10.20

Co-pack fee/case

400-799 Cases

$8.40

Co-pack fee/case

800-1,199 Cases

$7.80

Co-pack fee/case

1,200+ Cases

$7.20

Co-pack fee/case

■ Cheese base is the largest cost driver (35-46% of COGS for cheese products). Margin targets: 22-26% blended. Pizza Sauce margin lower due to competitive market pricing. All costs updated monthly from vendor invoices and co-packer statements.

11 Regulatory FDA 21 CFR 113, establishment registration, process filing, recall procedures

FDA Registration

Current

Renewed 10/2025

Process Filings

6/6

All products filed

Last FDA Inspection

NAI

No Action Indicated 09/24

Recalls YTD

0

Clean record

Applicable Regulations

21 CFR 113 — Thermally Processed Low-Acid Foods in Hermetically Sealed Containers

Primary regulation. Requires scheduled process filing (FDA Form 2541), establishment registration, process authority oversight, and retort recordkeeping.

21 CFR 108 — Emergency Permit Control

Establishes FDA emergency permit authority for LACF facilities. Non-compliance can result in mandatory permit requirement.

21 CFR 114 — Acidified Foods

Applies to Pizza Sauce (pH < 4.6). Requires acid control monitoring, equilibrium pH records, and separate process filing.

21 CFR 110/117 — cGMP / Preventive Controls

FSMA Preventive Controls rule. Hazard analysis, preventive controls, monitoring, verification. Food Safety Plan required.

Establishment & Process Filings

FDA FCE Number1104782

EstablishmentLakeshore Canning Co.

Registration RenewalOct 1-Dec 31 (biennial)

Process AuthorityDr. James Mangan, Cornell

FILED PROCESSES (FDA FORM 2541)

SID 26-001: Cheddar Cheese SauceFILED

SID 26-002: Nacho Cheese SauceFILED

SID 26-003: Queso BlancoFILED

SID 26-004: Pizza Sauce (acidified)FILED

SID 26-005: Cream of Cheese SoupFILED

SID 26-006: Jalapeño Cheese SauceFILED

Can Coding Requirements

Code LocationLid (embossed + ink-jet)

Required ElementsLot #, Best By date, Plant code

Legibility CheckVision system, every can

TraceabilityLot → batch → ingredients → vendors

One-Up/One-BackFull chain within 24 hours

Mock Recall FreqAnnual (last: 02/2026)

Mock Recall Result100% traced in 3.2 hours

Recall Procedures

CANNED GOODS RECALL PROTOCOL (SOP-CG-RC-001)

Recall team identified (ML, QA Mgr, Legal)

FDA reportable criteria defined per 21 CFR 7

Customer notification templates on file

Distribution records accessible within 2 hours

Public notification channels pre-approved

Recall effectiveness check protocol documented

Annual mock recall completed & documented

■ Canned goods fall under FDA's most stringent regulations for low-acid canned foods. Deviation from scheduled process requires immediate retort hold, Process Authority notification, and potential product destruction. All records retained for shelf life + 3 years.

12 Full Portal View Integrated app-shell portal with navigation, live data, and program management

GFS CANNED GOODS

Program Management Portal

Reports Help

ML

Michael Levine

CEO / PROGRAM MGR

Active SKUs

6

#10 can

Produced MTD

4,280

+8.6%

Shipped MTD

3,960

+5.2%

Revenue MTD

$218K

+12.1%

Fill Rate

97.4%

Target: 96%

Margin

22.8%

+0.9pp

Production Now

LINE RUNNING

Cheddar Cheese Sauce

Batch CG-2605-018 · Lakeshore Canning · 1,200 cases

68%

Retort: 250°F

QA: All Pass

Next: Nacho (May 21)

ETA: May 20, 4 PM

Inventory Summary

Product	Cases	WoS	Status
Cheddar	2,180	5.8	OK
Nacho	1,840	6.4	OK
Queso	1,260	7.2	OK
Pizza	1,680	8.4	OK
Cream Soup	720	6.0	OK
Jalapeño	740	4.6	LOW

Open Orders

Order	Customer	Cases	Ship
SO-04182	Metro Foodservice	60	05/20
SO-04186	NYC DOE	120	05/21
SO-04189	QuickStop	36	05/22
SO-04191	Stadium Conc.	120	05/23
SO-04193	Taco Loco	36	BO

Alerts & Actions

Supply: Jalapeño peppers delayed 5 days from Del Sol. Safety stock through 05/26.

Label: Queso Blanco v3.2 nutrition panel update — 80% through approval.

QA: All batches passing. 3 in incubation, 0 deviations YTD.

Inventory: Jalapeño Cheese at 4.6 weeks supply — below 5-week reorder point.

■ Full portal integrates all 11 program sections into a unified app-shell. Data syncs from NetSuite, co-packer production systems, and WMS. Portal access: Michael Levine (admin), QA team (quality read), warehouse (inventory read/write).