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Harbor Foods · 40 Raritan Center Parkway, Edison, NJ 08837
Certificate of Analysis
| Product | Teriyaki glaze 16 oz · HF-S-1021 | Lot | L2609-14 |
| Customer | Fresh Market PL | Spec | HF-S-1021 Rev. C |
| Mfg. date | Sep 9, 2026 | Best by | Sep 9, 2027 |
| Test | Method | Spec | Result | Pass |
| pH | AOAC 981.12 | 4.0 to 4.6 | 4.32 | Pass |
| Brix | Refractometer | 38 to 42 | 40.1 | Pass |
| Water activity | AOAC 978.18 | ≤ 0.92 | 0.88 | Pass |
| Viscosity (cP) | Brookfield | 1,800 to 2,600 | 2,140 | Pass |
| Salt (%) | AOAC 971.27 | 3.8 to 4.6 | 4.1 | Pass |
| Total plate count | AOAC 990.12 | < 1,000 cfu/g | < 10 | Pass |
| Yeast and mold | AOAC 997.02 | < 100 cfu/g | < 10 | Pass |
| Salmonella | AOAC 2016.01 | Negative / 25 g | Negative | Pass |
All 8 tests meet specification HF-S-1021 Rev. C. Results are from Garden State Food Labs report GSL-26-09144 (Sep 11, 2026) and the in-house QC log for lot L2609-14.
Jamie Han, Quality Manager · Harbor Foods
The six hours Quality spent moving lab results into certificate templates become one workflow. When a file lands it is read, checked against the spec, filled into the template, and sent.
The moment the lab PDF and QC log are saved to the shared drive, the workflow runs. The spec comes from company data, and any result outside spec takes the branch that alerts Quality.
Harbor Foods · 40 Raritan Center Parkway, Edison, NJ 08837
Certificate of Analysis
| Product | Teriyaki glaze 16 oz · HF-S-1021 | Lot | L2609-14 |
| Customer | Fresh Market PL | Spec | HF-S-1021 Rev. C |
| Mfg. date | Sep 9, 2026 | Best by | Sep 9, 2027 |
| Test | Method | Spec | Result | Pass |
| pH | AOAC 981.12 | 4.0 to 4.6 | 4.32 | Pass |
| Brix | Refractometer | 38 to 42 | 40.1 | Pass |
| Water activity | AOAC 978.18 | ≤ 0.92 | 0.88 | Pass |
| Viscosity (cP) | Brookfield | 1,800 to 2,600 | 2,140 | Pass |
| Salt (%) | AOAC 971.27 | 3.8 to 4.6 | 4.1 | Pass |
| Total plate count | AOAC 990.12 | < 1,000 cfu/g | < 10 | Pass |
| Yeast and mold | AOAC 997.02 | < 100 cfu/g | < 10 | Pass |
| Salmonella | AOAC 2016.01 | Negative / 25 g | Negative | Pass |
All 8 tests meet specification HF-S-1021 Rev. C. Results are from Garden State Food Labs report GSL-26-09144 (Sep 11, 2026) and the in-house QC log for lot L2609-14.
Jamie Han, Quality Manager · Harbor Foods
With more than 300 products, the same workflow finds each product's spec and each customer's template in company data. One screen shows which customer got which format, and which batches are held.
When a material's supplier changes in company data, the workflow starts. It waits for the trial batch results, writes the change control report in your format, Jamie Han reads it, and it goes to the customer by email.
Change Control Report · CC-2609-07
| Product | Korean BBQ sauce 32 oz · HF-S-1044 |
| Change | Pear concentrate RM-120 supplier changed from Valley Farms to Orchard Ridge |
| Reason | Valley Farms 5 days late twice in 90 days · safety stock reached Sep 8 |
| Effective | Lot L2609-21 · Sep 16, 2026 |
| Owner | Jamie Han, Quality · Sarah Lee, Purchasing |
1. Impact assessment
Orchard Ridge pear concentrate is 70 Brix against 68 Brix from Valley Farms. The formula water addition moves from 12.4% to 12.9% to hold the finished Brix at 40, and the batch sheet for HF-S-1044 is updated to Rev. D.
Allergen, label, and nutrition panel are unchanged. The supplier's CoA GS-2026-0912 and kosher certificate are attached to the RM-120 material record.
2. Verification
First three lots on the new concentrate are tested for pH, Brix, and viscosity against HF-S-1044 Rev. C. Results are filed on each lot, and the change closes when all three pass.
Jamie Han, Quality Manager · Harbor Foods
Harbor Foods · 40 Raritan Center Parkway, Edison, NJ 08837
Certificate of Analysis
| Product | Teriyaki glaze 16 oz · HF-S-1021 | Lot | L2609-14 |
| Customer | Fresh Market PL | Spec | HF-S-1021 Rev. C |
| Mfg. date | Sep 9, 2026 | Best by | Sep 9, 2027 |
| Test | Method | Spec | Result | Pass |
| pH | AOAC 981.12 | 4.0 to 4.6 | 4.32 | Pass |
| Brix | Refractometer | 38 to 42 | 40.1 | Pass |
| Water activity | AOAC 978.18 | ≤ 0.92 | 0.88 | Pass |
| Viscosity (cP) | Brookfield | 1,800 to 2,600 | 2,140 | Pass |
| Salt (%) | AOAC 971.27 | 3.8 to 4.6 | 4.1 | Pass |
| Total plate count | AOAC 990.12 | < 1,000 cfu/g | < 10 | Pass |
| Yeast and mold | AOAC 997.02 | < 100 cfu/g | < 10 | Pass |
| Salmonella | AOAC 2016.01 | Negative / 25 g | Negative | Pass |
All 8 tests meet specification HF-S-1021 Rev. C. Results are from Garden State Food Labs report GSL-26-09144 (Sep 11, 2026) and the in-house QC log for lot L2609-14.
Jamie Han, Quality Manager · Harbor Foods
Ingredient cost per pound, formula percentages, packaging, and batch yield used to live in one person's costing workbook. The workflow reads them from company data, finds similar past quotes, and writes a quote with every number's basis.
When a quote request arrives, the workflow reads the request, prices the formula from the latest purchase orders, adds packaging, labor, and overhead, and attaches similar past quotes. After Dana Kim reads it, it goes out as the reply.
Harbor Foods · 40 Raritan Center Parkway, Edison, NJ 08837
Quotation Q-2609-031
| To | Bluebird Kitchen · Purchasing · R. Alvarez |
| Item | Teriyaki glaze 16 oz · HF-S-1021 · Bluebird label |
| Volume | 24,000 EA per year · 2,000 EA per month |
| Valid | Sep 15 to Dec 31, 2026 |
| Cost element | Basis | Per EA | Share |
| Materials | Formula Rev. C ÷ 96.5% yield | $1.24 | 48% |
| Soy sauce RM-101 · 31.0% | $1.12 / lb · Pacific Soy | $0.38 | |
| Sugar RM-115 · 24.5% | $0.52 / lb · Pacific Soy | $0.14 | |
| Pear concentrate RM-120 · 8.0% | $3.40 / lb · Valley Farms | $0.30 | |
| Other ingredients | 6 items | $0.42 | |
| Packaging | Bottle · label · case | $0.31 | 12% |
| Labor | Line 1 · 4,800 EA / shift | $0.22 | 8% |
| Overhead | 2026 rate | $0.18 | 7% |
| Unit cost | $1.95 | 75% | |
| Quoted price | Margin 25% | $2.60 | 100% |
Price is FOB Edison, NJ, in cases of 12. Material prices are the latest purchase orders as of Sep 12, 2026, and hold through the validity date.
Dana Kim, Sales · Harbor Foods
Similar past quotes, the margin they carried, and the latest purchase price sit behind each quote as its basis. Ask later why a price was what it was, and the answer names the document and the line.
Every Monday morning the workflow reads commodity prices and last week's purchase orders and recalculates the cost matrix in Excel. Batch yield comes from production records. Only products whose price moved go to Sales.
Teriyaki glaze · Packaging cost matrix
As of Sep 12 · yield 96.5% from 12 batches · prices from latest POs
YIELD
96.5%
12 batches · line 1 96.6%
16 OZ UNIT COST
$1.95
bottle PK-201 · label · case
12 OZ UNIT COST
$1.58
bottle PK-205 · label · case
32 OZ UNIT COST
$3.41
jug PK-212 · label · case of 6
Harbor Foods · 40 Raritan Center Parkway, Edison, NJ 08837
Quotation Q-2609-031
| To | Bluebird Kitchen · Purchasing · R. Alvarez |
| Item | Teriyaki glaze 16 oz · HF-S-1021 · Bluebird label |
| Volume | 24,000 EA per year · 2,000 EA per month |
| Valid | Sep 15 to Dec 31, 2026 |
| Cost element | Basis | Per EA | Share |
| Materials | Formula Rev. C ÷ 96.5% yield | $1.24 | 48% |
| Soy sauce RM-101 · 31.0% | $1.12 / lb · Pacific Soy | $0.38 | |
| Sugar RM-115 · 24.5% | $0.52 / lb · Pacific Soy | $0.14 | |
| Pear concentrate RM-120 · 8.0% | $3.40 / lb · Valley Farms | $0.30 | |
| Other ingredients | 6 items | $0.42 | |
| Packaging | Bottle · label · case | $0.31 | 12% |
| Labor | Line 1 · 4,800 EA / shift | $0.22 | 8% |
| Overhead | 2026 rate | $0.18 | 7% |
| Unit cost | $1.95 | 75% | |
| Quoted price | Margin 25% | $2.60 | 100% |
Price is FOB Edison, NJ, in cases of 12. Material prices are the latest purchase orders as of Sep 12, 2026, and hold through the validity date.
Dana Kim, Sales · Harbor Foods
When a study finishes, a report with tables and charts is written. Outside prices and exchange rates carry their source. When a contract arrives, a marked-up copy checked against company terms comes back.
The moment the lab saves the last readings, the workflow summarizes 26 weeks of data into tables and charts and writes 84 pages in last year's report structure. The pass statement and its basis are included, and the report goes to the customer portal.
3.2 pH over 26 weeks
Three production lots (A, B, C) were held at 77 °F and 60% RH and tested every two weeks. pH stayed under the 4.60 limit in all three lots through week 26.
| Week | 0 | 4 | 8 | 12 | 20 | 26 |
| Lot A | 4.02 | 4.10 | 4.17 | 4.23 | 4.30 | 4.32 |
| Lot B | 4.03 | 4.13 | 4.22 | 4.30 | 4.40 | 4.43 |
| Lot C | 4.02 | 4.09 | 4.16 | 4.21 | 4.29 | 4.31 |
Table 3 and Figure 3 are from the QC log for lots L2603-04, L2603-09, and L2603-15 (156 readings). The full data set is in Appendix B.
Commodity prices and exchange rates pulled through an API go into the document with the agency, the value, and the time of the query as a footnote. One run's log shows exactly what was read and written, and when.
When a customer's draft agreement arrives by email, the workflow finds the company's standard terms and the customer's previous agreement, compares each clause, marks every change in the document with the reason beside it, and sends it to Dana Kim.
Co-Packing and Supply Agreement · Bluebird Kitchen and Harbor Foods
7. Payment
7.1 Payment is due within 6030 days of invoice.
Review note: Section 7.1 payment term of 60 days exceeds the company standard of 30 days (Sales policy 2026 · 4.2). Bluebird Kitchen's 2025 agreement is 30 days.
7.2 Late payments bear interest at 0.5%1.5% per month.
8. Price
8.1 Prices are fixed for 12 months from the effective date.
8.2 Harbor Foods may adjust prices by up to 3%2% per year on 30 days' notice, or more when a material's price moves more than 10% (Schedule C).
Review note: Section 8.2 price adjustment 3% exceeds the company standard 2% (Sales policy 2026 · 5.1). Sugar RM-115 is up 11.5% this quarter, so the material clause from the Fresh Market PL agreement is added.
9. Exclusivity
9.1 Harbor Foods shall not produce teriyaki glaze under the Bluebird Kitchen recipe (Schedule A) for any other restaurant chain in New Jersey.
Review note: Section 9.1 as written blocks HF-S-1021 for Fresh Market PL and Summit Catering. Limited to the Bluebird recipe.
3.2 pH over 26 weeks
Three production lots (A, B, C) were held at 77 °F and 60% RH and tested every two weeks. pH stayed under the 4.60 limit in all three lots through week 26.
| Week | 0 | 4 | 8 | 12 | 20 | 26 |
| Lot A | 4.02 | 4.10 | 4.17 | 4.23 | 4.30 | 4.32 |
| Lot B | 4.03 | 4.13 | 4.22 | 4.30 | 4.40 | 4.43 |
| Lot C | 4.02 | 4.09 | 4.16 | 4.21 | 4.29 | 4.31 |
Table 3 and Figure 3 are from the QC log for lots L2603-04, L2603-09, and L2603-15 (156 readings). The full data set is in Appendix B.
The workflow reads lab reports from the mailbox, results from the shared drive, and orders from the portal, and files each finished document on the lot, quote, or contract it was written for.
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