St-33.

024-04
Storage Conditions for Confectionery and Biscuit
April 2018
Finished Products
Page 1 / 4

1. SCOPE

This standard applies to the Confectionery and Biscuit Category

It applies all Nestle Factories, Nestle Distribution Centres, NPTC / NDC where finished product is under
their control. This also applies to Co-Packing Operations.

Out of scope: The standard does not apply to finished product stored out of Nestle control.

2. PURPOSE AND EXPECTED BENEFITS

Confectionery and biscuit products are particularly sensitive to temperature (too high, too low, or
rapid temperature fluctuation) and for some products also humidity. This is demonstrated in the
number of temperature / humidity induced changes to the product including blooming, cracking and
loss of gloss and such damage is irreversible.

Having the correct storage conditions whilst the product is within Nestlé’s control will reduce defects
on quality related issues to Confectionery and Biscuit products and improve on energy consumption
(environmental impact) and storage cost.

If applied in full, the following benefits can be expected:

 Reduction in consumer complaints due to fat bloom or heat damage
 The cost associated with storage of confectionery and biscuit products will be improved as
the storage temperature will be set to the appropriate level (PPI: CHF/pallet).
 There will be a lower energy consumption related with confectionery and biscuit products
storage, therefore leading to lower environmental impact (PPI: kW/pallet).

St-33.024-04, Replaces:St-33.024-03.00
Nestec Ltd © This document may not be reproduced or disclosed to third parties without prior authorization.
Uncontrolled copy when printed, please visit the site to ensure that you are using the current instruction.
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 St-33.024-04
Storage Conditions for Confectionery and Biscuit
April 2018
Finished Products
Page 2 / 4

3. MANDATORY REQUIREMENTS

Background Controlled shelf life studies under defined storage conditions are part of
development and renovation projects and when completed in markets must mimic
the temperature and humidity of the market place where they are (or will be)
commercialised.

Studies conducted in NPTC York and RDC Santiago indicate that product will
maintain its sensory characteristics, food safety and overall acceptability to the
consumer for the whole of its shelf life under the example optimum conditions
below

However, flexibility has to be given to the Markets in which the product will be
stored and distributed in as climate conditions vary across geographies; other
considerations include the time in which the product will remain under Nestle
control, the sensitivity of the product and the mix of products stored.

Relative humidity
Product type Temperature °C
(RH)
Chocolate 12 – 18 °C Max 65 %
Chocolate Confectionery
Enrobed Biscuits
Compound 18 - 25°C Max 65 %

Sugar Confectionery Max 25 °C Max 70 %

Sugar panned (e.g. Smarties) 15 - 23°C Max 50 %

Biscuit Max 30°C Max 75 %

Process Each Market to carry out a documented risk assessment of what specific storage
and transportation conditions are necessary in their supply chain which will not
have a significant impact on the current quality accepted within the market.

The documented risk assessment must take into account the following criteria:
 Product Mix (Type, sensitivity, seasonality)
 Packaging type and integrity
 Particular climatic conditions and logistic capabilities
 Shelf life data / keeping quality tests.
 Adverse trends in consumer complaints data related to storage conditions
 Average time of product held in Nestle control
 Storage and transportation outside of Nestle control
 Rapid fluctuation in temperature during transport
 Shared transport and storage across different categories (e.g. Chocolate &
Water)
 Cost of implementing the standard versus the risk to the product in the
market.
St-33.024-04, Replaces:St-33.024-03.00
Nestec Ltd © This document may not be reproduced or disclosed to third parties without prior authorization.
Uncontrolled copy when printed, please visit the site to ensure that you are using the current instruction.
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 St-33.024-04
Storage Conditions for Confectionery and Biscuit
April 2018
Finished Products
Page 3 / 4

Process Following the risk assessment then these market specific conditions (known as
(cont’d) markets norms) must be signed off as agreed by both the Supply Chain and Market
Quality Managers.

These market norms and the associated market controls must be documented in a
local logistics manual.

The manual should also include actions to be taken in case of deviation from the
market norms.

These market norms must then be reviewed at a frequency to be determined by the

market quality function, eventually going up to a maximum of 5 years, but ideally
every 3 years. However, any significant change in the criteria above must trigger
a review.

For further details on Product Quality in Logistics, refer to St-26.728-01 Physical

Logistics - Product Quality in Distribution.

4. CONFIDENTIALITY
This document is Yellow Class/for Internal Use. It may not be reproduced or disclosed to third parties
without prior authorisation.

5. REFERENCE SITE(S)
Not applicable

6. STANDARD KEY ROLES

Standard Owner Standard Author(s) Standard Approver(s)

Joshi,Pallavi Janette Jackson Philippe Heches

7. IMPLEMENTATION DATE
The standard is valid as of its date of issue and adherence is mandatory not later than 6 month after
the issue date below.

8. DOCUMENT HISTORY
Version: Date of issue: Change Modified by:

St-33.024-04, Replaces:St-33.024-03.00
Nestec Ltd © This document may not be reproduced or disclosed to third parties without prior authorization.
Uncontrolled copy when printed, please visit the site to ensure that you are using the current instruction.
http://thenest-eur-hq.nestle.com/TP/Pages/Nescat.aspx
 St-33.024-04
Storage Conditions for Confectionery and Biscuit
April 2018
Finished Products
Page 4 / 4

 Risk assessment to be
completed to confirm what the
Quality Specialist –
ST-33.024-04 07/2018 storage conditions should be in
Janette Jackson
the market in which the
product will be sold in.
St-33.024-03 12/2017  Converted to new standard Janette Jackson
format
 Slight rewording to capture
“product quality accepted by
their Consumer in that
Market”
MI-33.024-02 12/2014  Compound and extruded Janette Jackson
products included
 Reference to document
current “norms” in place and
have them approved by all
parties involved (e.g. Market,
Supply Chain and Factory
Quality Managers)
 Any changes to the above has
be formally validated,
documented, and again
approved.
 Changes to the documented
method of transport shall be
risk assessed and authorized
by Supply Quality Manager

9. ASSOCIATED DOCUMENTS
St-26.728-01 Physical Logistics - Product Quality in Distribution

St-33.024-04, Replaces:St-33.024-03.00
Nestec Ltd © This document may not be reproduced or disclosed to third parties without prior authorization.
Uncontrolled copy when printed, please visit the site to ensure that you are using the current instruction.
http://thenest-eur-hq.nestle.com/TP/Pages/Nescat.aspx