4010-2012 Foodservice Guidelines for EDI
Transcription
4010-2012 Foodservice Guidelines for EDI
Foodservice EDI Transaction Sets Order to Cash Business Process Flow Information With Implementation Guidelines Prepared by: Technical Standards Work Group Foodservice Date: March 2012 Publication Version: 1.0 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Table of Contents Disclaimer ....................................................................................................................................................... 4 DOCUMENT HISTORY ........................................................................................................................... 5 DOCUMENT CONTRIBUTION ................................................................................................................ 5 Change Request - GS1C11-513 - Foodservice EDI Transaction Sets for Order-To-Cash ............................ 6 EXECUTIVE SUMMARY ......................................................................................................................... 7 BUSINESS PROCESS ANALYSIS .......................................................................................................... 8 MISSION .................................................................................................................................................... 8 SCOPE ........................................................................................................................................................ 8 AUDIENCE .................................................................................................................................................. 8 KEY PRINCIPALS AND RULES ...................................................................................................................... 8 GENERAL DEFINITIONS .............................................................................................................................. 9 Initial Challenges ............................................................................................................................................ 9 Dependancies/References ............................................................................................................................. 9 How to Read This Document .......................................................................................................................... 9 BUSINESS PROCESS OVERVIEW ...................................................................................................... 10 Figure 0 – Order to Payment Process ........................................................................................................... 10 Initial order-to-cash process: .................................................................................................................. 11 The Actors: .............................................................................................................................................. 11 PROCESS: PURCHASE ORDER ......................................................................................................... 12 Definition/Rational ....................................................................................................................................... 12 Actors ........................................................................................................................................................... 12 Process ......................................................................................................................................................... 12 EDI Transaction Set(s) to support business process: .................................................................................... 13 Figure 1 – Purchase Order Process Flow ...................................................................................................... 13 PROCESS: PURCHASE ORDER CHANGE ......................................................................................... 14 Definition/Rational ....................................................................................................................................... 14 Actors ........................................................................................................................................................... 14 Process ......................................................................................................................................................... 14 EDI Transaction Set(s) to support business process: .................................................................................... 15 Figure 2 – Purchase Order Change – Purchasing Organization Initiated ..................................................... 15 EDI Transaction Set(s) to support business process: .................................................................................... 17 Figure 2a – Purchase Order Change – Selling Organization Initiated ........................................................... 17 PROCESS: SHIPPING .......................................................................................................................... 18 Definition/Rational ....................................................................................................................................... 18 Actors ........................................................................................................................................................... 18 Process ......................................................................................................................................................... 18 EDI Transaction Set(s) to support business process: .................................................................................... 19 Figure 3 – Shipping Process from Selling Organization ................................................................................ 19 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 2 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: RECEIVING ........................................................................................................................ 20 Definition/Rational ....................................................................................................................................... 20 Actors ........................................................................................................................................................... 20 Process ......................................................................................................................................................... 20 EDI Transaction Set(s) to support business process: .................................................................................... 21 Figure 4 - Receiving Process to Purchasing Organization ............................................................................. 21 PROCESS: INVOICE ............................................................................................................................. 22 Definition/Rational ....................................................................................................................................... 22 Actors ........................................................................................................................................................... 22 Process ......................................................................................................................................................... 22 EDI Transaction Set(s) to support business process: .................................................................................... 23 Figure 5 - Invoice Process from Selling Organization ................................................................................... 23 PROCESS: PAYMENT (REMITTANCE) ............................................................................................... 24 Definition/Rational ....................................................................................................................................... 24 Actors ........................................................................................................................................................... 24 Process ......................................................................................................................................................... 24 EDI Transaction Set(s) to support business process: .................................................................................... 25 Figure 6 - Payment Remittance by Purchasing Organization ....................................................................... 25 APPENDIX 1: TRANSACTION SETS AND MAINTENANCE SUBMISSION ........................................ 26 APPENDIX 1: MAINTENANCE SUBMISSION FORM COMPLETED ................................................... 28 APPENDIX 2: BUSINESS EXAMPLES ................................................................................................. 30 Business Examples A .................................................................................................................................... 30 Business Examples B .................................................................................................................................... 39 Document 850 – Purchase Order ............................................................................................................ 39 Document 856 – Ship Notice/Manifest ................................................................................................... 41 Document 810 – Invoice.......................................................................................................................... 44 Document 820 –Remittance Advice ........................................................................................................ 46 APPENDIX 4: EDI OVERVIEW.............................................................................................................. 47 INTRODUCTION TO ELECTRONIC DATA INTERCHANGE (EDI) ...................................................... 47 INTRODUCTION ....................................................................................................................................... 47 EDI: THE CONCEPT ................................................................................................................................... 47 BENEFITS OF EDI ...................................................................................................................................... 47 EDI IMPLEMENTATION CONSIDERATIONS....................................................................................... 49 Problems to avoid ................................................................................................................................... 49 Implementation Checklist ....................................................................................................................... 50 APPENDIX 5: GLOSSARY .................................................................................................................... 56 APPENDIX 6: INDUSTRY IMPLEMENTATION ROAD MAP WITH TIMELINES.................................. 57 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 3 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Disclaimer GS1 Canada is providing this voluntary standard as a service to the Canadian healthcare industry. This voluntary standard guideline was developed through a consensus process of industry participants . Although efforts have been made to assure that the standard guideline is correct, reliable, and technically accurate, GS1 Canada makes no warranty or representation, express or implied, that this standard is correct, will not require modification as experience and technological advances dictate, or will be suitable for any purpose or workable in any application, or otherwise. Use of the standard is with the understanding that GS1 Canada has no liability for any claim to the contrary, or for any damage or loss of any kind or nature. If a user perceives a need for a change to the standard, they should contact GS1 Canada. Users are cautioned that this is a voluntary healthcare industry standard. Should it conflict with government laws or regulations, the legal requirements supersede the standard. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 4 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) DOCUMENT HISTORY Version No. 1.0 Actions Author Initial Publication Technical Work Group - Foodservice Date March 2012 DOCUMENT CONTRIBUTION Company ARAMARK Canada Ltd. Cadbury Adams Canada Inc. Gateway Grocer Flanagan Foodservice Inc. Gordon Food Service Gourmet Baker Inc. H.J. Heinz of Canada Ltd. Holt Renfrew I-D Foods Corporation Kraft Canada Inc. Lassonde Industries McCormick Canada Nestle Canada Inc. Parmalat Canada Saputo Inc. Smucker Foods of Canada Sysco Canada Sysco Canada Tannis Food Distributors The Overwaitea Food Group Thomas, Large & Singer Inc. Weston Bakeries Zast Foods Corporation GS1 Canada GS1 Canada GS1 US Representative Larysa Ihnatowycz Rose DeLuca Stephane Cadieux Ernest Krawetz Kathryn Moore King Kho Richard McTavish Chris Ford Gabrielle Litschauer Bill Powell Guy Vezina Kim Chalk Sean Byrne Shani Williams Curtis Aikens Paula Mandel Karen Hurley Xenia Di Natale Fadi Swayty Cindy McLean Debi McOuat Hong Tran Jayne Hughes Rita Laur Nicole Golestani Steven Rosenberg 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Title Sr. Director of Distribution GDS Operations Food Safety Manager V.P. Information Technology Item Data Integrity / EDI Administrator QA & Food Safety Supervisor Systems Analysis - EDI/Sales EDI Specialist Procedures/Data integrity coordinator eBusiness Analyst eCommerce specialist Business Analyst - Electronic Data Data Manager Packaging Technician Corporate Business Analyst Senior Business Analyst Manager, Healthcare Manager, Supply Chain Services Project Manager Sr. Business Analyst EDI & Database Services Manager Category Manager, Food Service V.P. Operations Director Standards Implementation Manager Director, Electronic Commerce Page 5 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Change Request - GS1C11-513 - Foodservice EDI Transaction Sets for Order-To-Cash Submitter - Food Service Sector Board B: PROPOSED ACTION List specific changes needed, if known, to be implementation guidelines to satisfy the business need. If necessary, attach additional documentation. Establish a working group to review existing Order-To-Cash transactions, revise, approve and publish a Foodservice Implementation Guideline for EDI. Transactions to be included are: • 850 Purchase Order • 855 Purchase Order Acknowledgment • 856 Ship Notice / Manifest (ASN Advance Ship Notice) • 810 Invoice • 997 Functional Acknowledgment Establish the version for all Foodservice Industry to use. C: EXPECTED BENEFITS, OPPORTUNITIES AND EARLY ADOPTERS Explain what business benefits or opportunities can be realized by this request and list those organizations, apart from the submitters, who will benefit from the resulting global solution. If necessary, attach additional documentation. Reasons for implementing EDI fall increasingly within the tactical rather than the strategic category. Standardize electronic communication for the order-to-cash process will improve the efficiency and accuracy of information. Listed below are some of the major benefits identified by many companies already involved in EDI: • Improved accuracy • Increased customer service • Increased improvement in patient safety • Reduced manual data entry • Reduced postage and handling cost • Reduced printing cost of forms • Reduced mail time • Reduced labour processing cost • Reduced order cycle time • Reduced lead times • Reduced filing of paperwork • Reduced inventory carrying cost Attachments: There are no attachments associated with this request. D: BUSINESS FUNCTION/PURPOSE Explain, in detail, the business function, operation or problem that will be satisfied by the change, I.e., what is the change accomplishing from a business or carrier performance perspective. Use additional pages if necessary. Modify electronic communication systems to send and receive the order – to – cash EDI transactions between trading partners. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 6 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EXECUTIVE SUMMARY This document was created to provide a path for Foodservice companies to achieve efficiencies in their operations by adopting the use of electronic messaging for business documents that are exchanged between trading partners. Current business processes rely on paper based exchange between trading paprtners via fax, mail or email, and are manually entered into internal systems. This adds time and may cause data entry errors in the business processes. Implementing electronic messages allows the business to re-engineer those processes to take advantage of the increased speed and accuracy of the data exchanged. A team of cross-industry experts assembled this document to describe the key areas affected in the current business processes and the electronic messages that can be implemented to support them. The business processes covered are: • PURCHASE ORDER • PURCHASE ORDER CHANGE • SHIPPING • RECEIVING • INVOICE • PAYMENT EDI (Electronic Data Interchange) is the method for electronic messaging used in Canada. This document recommends the use of the GS1 Canada Food Service VICS Implementation Guideline for EDI which is based on the voluntary use of the EDI X12 standards. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 7 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) BUSINESS PROCESS ANALYSIS MISSION Establish a working group to review existing Order-To-Cash transactions, revise, approve and publish a Foodservice Business Process Analysis with an Implementation Guideline for EDI. Transactions included: Purchase Order, Purchase Order Acknowledgment, Purchase Order Change, Advance Ship Notice, Invoice and Payment Remittance / Payment Advice. Establish the EDI version for all Foodservice Industry to use. SCOPE To document the order-to-cash processes and to establish industry best practice for electonic communication in Food Service. Out of scope • Business process timelines as they are part of the trading partner agreement. • Receiving exception process • Payment dispute resolution • Back order process • Carrier processing • Carrier selection • Discrepancy resolution • Product activity reporting • Vendor managed inventory (VMI) • Rebate processing • Substitutions AUDIENCE The different sections of this document have been written for different audiences; ranging from the General Manager who will be faced with the decision to implement the EDI project with all of the attendant business considerations, to the technicians who will perform the data requirements and the programming efforts. KEY PRINCIPALS AND RULES The business intention is to develop standards to aid the communication of order to cash for the Food Service sector. 1. All foodservice communication is goverened by local regualtions, policy and guidelines. 2. Establish trading partner agreements/contracts. 3. Each trade item must be referenced using an unique identifier. 4. Each trading partners address and contact information must be established. 5. Each transaction must be uniquly identified and clearly state it’s purpose. 6. Trading partners must synchronize product data prior to transactional communication. 7. Transaction recipients must acknowledge the receipt of the transaction. 8. One invoice per shipment. 9. Include established audit trails for each business process. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 8 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) GENERAL DEFINITIONS Initial Challenges As organizations recognize a need to improve the efficiency of their business processes, some of the major challenges are: • • • • • Manual data entry effort Data entry errors Warehouse inefficiencies Cost increases in manual operations Large amounts of paperwork and requisite storage Assumptions GS1 Canada Food Service VICS Implementation Guideline for EDI is based on the voluntary use of X12 standards. Dependancies/References Reference Name X12 EDI standards Description Message Transaction Sets • Purchase Order (850) • Purchase Order Change (860) • Purchase Order Acknowledgment (855) • Ship Notice / Manifest (ASN Advance Ship Notice) (856) • Invoice (810) • Remittance Advice (820) • Functional Acknowledgment (997)* NOTE: A functional acknowledgment is sent after each transmission. This is to confirm the transaction was received by the trading partner. Canadian VICS EDI Guideline GS1 General Specification Canadian Food & Drug Retail and Foodservice Implementation Guideline for EDI Published 1998 (v4010) Barcode Standards and Allocation Rules How to Read This Document 1. Each business process has steps identified alpha numerically. This alpha numeric is matched to the process flow diagram for the specific step. 2. Each diagram has respective actor swim lanes. Within the diagram message is in lower case as the step is not an actor. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 9 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) BUSINESS PROCESS OVERVIEW Figure 0 – Order to Payment Process Note: see Key Principals Purchasing Organization Messages Selling Organization Purchase Order (850) Purchase Order Purchase Order Acknowledgement (855) Purchase Order Purchase Order Change Purchase Order Change (860) Purchase Order Change Advanced Ship Notice (856) Receiving Invoice Shipping Invoice (810) Invoice Remittance/ Payment Advice (820) Payment 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Payment Page 10 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Initial order-to-cash process: 1. 2. 3. 4. 5. 6. Purchase Order Purchase Order Change (Optional) Shipping Receiving Invoice Payment The Actors: Accounts Payable Position paying the invoice at the purchasing organization Accounts Receivable Position issuing invoice and receiving payment at the selling organization Bill-to Organization Organization receiving invoices on behalf of the purchasing organization Buyer Position purchasing the product at the purchasing organization Carrier Organization handling the delivery of shipment(s) Customer Service Position processing the purchase order at the selling organization Purchasing Organization The Operator/Distributor/Provider that is purchasing product Selling Organization The Supplier/Manufacturer/Vendor/Broker that is selling the product Shipper Individual/Department responsible for preparing the shipment at the selling organization Receiver Organization handling the receipt of shipment(s) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 11 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: PURCHASE ORDER Definition/Rational A buyer authorizes a request for goods or services. When accepted by the seller, it becomes a contract binding on both parties. Actors Purchasing Organization Selling Organization Buyer Customer Service The Operator/Distributor/Provider that is purchasing product The Supplier/Manufacturer/Vendor/Broker that is selling the product Position purchasing the product at the purchasing organization Position processing the purchase order at the selling organization Process Pre-requisite process None A1. Purchase Order creation (Purchasing Organization - Buyer) The buyer for the purchasing organization has identified the need to purchase a product. The buyer enters the details into the purchasing system and creates a purchase order. The purchase order is communicated to the selling organization. A2. Purchase Order receipt confirmation (Selling Organization – Customer Service) The selling organization optionally sends a communication back to the purchasing organization that the purchase order was received. This communication purely is to communicate that the purchase order was received and does not confirm that the purchase order will be shipped. A3. Purchase Order review (Selling Organization – Customer Service) Customer service will review the purchase order and confirm the contents. This confirmation includes checking of the following on the purchase order: • Product GTIN • Product quantities – variable or catch weight • Delivery/pickup/appointment (date and time)/cancellation date • Shipping instructions Method Specific arrival window (time) • Shipping locations • Pricing/currency • Billing information • Special instructions Marked pricing on product • Freight on board (FOB) A4. Acceptance of Purchase Order (Selling Organization – Customer Service) When the purchase order is accepted without changes, the selling organization acknowledges confirmation to the buying organization (as agreed by trading partners). A5. Any rejections or changes to the purchase order will be addressed in the purchase order change process. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 12 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI Transaction Set(s) to support business process: • Purchase Order (850) • Purchase Order Acknowledgment (855) Figure 1 – Purchase Order Process Flow Purchase Order Buyer messages Customer Service Representative Start A1 Purchase Order Creation A2 Confirmation Received Purchase Order Purchase Order Receipt Confirmation Purchase Order Received Optional A3 Purchase Order Review A4 Purchase Order Approval Received Purchase Order Acknowledgement - Approval Purchase Order Acknowledgement Change/Rejection Yes Accept Purchase Order? No A5 See Purchase Order Change Process 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 13 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: PURCHASE ORDER CHANGE Definition/Rational A change to an existing Purchase Order. It can be initiated by the Purchasing Organization or the Selling Organization Actors Purchasing Organization Selling Organization Buyer Customer Service The Operator/Distributor/Provider that is purchasing product The Supplier/Manufacturer/Vendor/Broker that is selling the product Position purchasing the product at the purchasing organization Position processing the purchase order at the selling organization Process Pre-requisite processes: 1. Purchase Order Purchase Order Change initiated by the Purchasing Organization B1. Purchase Order Change initiated by Purchasing Organization The Buyer determines that a change needs to be made to an existing Purchase Order. A change could take one of the following forms: B2. A change to the existing Purchase Order under the existing Purchase Order number B3. The original Purchase Order is cancelled and a new Purchase Order is issued. In this situation the change being communicated is the cancel and the process starts over from scratch with a new Purchase Order and new Purchase A change to a Purchase Order could affect any of the following: • • • • • • • Product/quantities Delivery/pickup/appointment/cancellation date Shipping method Shipping locations Pricing/currency Billing information Special instructions Once finalized, the Buyer sends the Purchase Order Change to the Selling Organization. The Change could re-issue the entire Purchase Order, or just communicate the changes. B4. Customer service receives the purchase order change and puts the new version of the purchase order through the same review processes as described for the purchase order in the section above. Customer service then communicates the acceptance or rejection of the changes back to the purchasing organization. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 14 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI Transaction Set(s) to support business process: • Purchase Order Change (860) Figure 2 – Purchase Order Change – Purchasing Organization Initiated PO Change – Purchasing Organization Initiated Buyer messages Customer Service Representative Start B1 Reason for Purchase Order Change Identified B2 Cancel or Revision B4 Purchase Order Change Revision Purchase Order Change Review See Purchase Order Process Cancel B3 Purchase Order Cancel Cancellation of Purchase Order in Sellers system End 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 15 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Purchase Order Change initiated by the Selling Organization C1. Purchase Order Change initiated by the Selling Organization after the Purchase Order was accepted Selling organization identifies that a purchase order which has been received and accepted cannot be fulfilled as agreed and requires a change. Changes could affect the following: • • • • • • • Product/quantities Delivery/pickup/appointment/cancellation date Shipping method Shipping locations Pricing/currency Billing information Special instructions Customer Service communicates the change to the buyer. C2. The buyer can accept, revise, and reject a purchase order change. An additional option is to cancel the purchase order. C3. Customer service is notified of the changed purchase order and puts the new version of the purchase order through the same review process. Customer service communicates a final confirmation of the acceptance or rejection of the changes back to the buyer. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 16 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI Transaction Set(s) to support business process: • Purchase Order Change (860) Figure 2a – Purchase Order Change – Selling Organization Initiated PO Change – Selling Organization Initiated Buyer messages Customer Service Representative Start C2 C1 Purchase Order Change Request Purchase Order change review Reason for Purchase Order Change Identified Purchase Order Change accepted? Yes No C3 Purchase Order Change Purchase Order Change Review Revisions Additional revisions to the Purchase Order Change or Cancel? See Purchase Order Process C3 Cancel Purchase Order Cancel Cancellation of Purchase Order in Sellers system End 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 17 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: SHIPPING Definition/Rational The shipping process is the logistics process of transferring of goods from the selling organization to the purchasing organization. Actors Customer Service Purchasing Organization Selling Organization Shipper Carrier Position processing the purchase order at the selling organization The Operator/Distributor/Provider that is purchasing product The Supplier/Manufacturer/Vendor/Broker that is selling the product Individual/Department responsible for preparing the shipment at the selling organization Organization handling the delivery of shipment(s) Process Pre-requisite processes: 1. Purchase Order 2. Purchase Order Change (Optional) Shipping Process from Selling Organization D1. The selling organization shipping department receives the purchase order from the selling organizations customer service. D2. A carrier and shipping route is then determined (out of scope) and assigned to the purchase order. D3. The product is then picked from the warehouse, staged for shipping and loaded with the appropriate labels and machine readable bar code. The Bill of Lading and/or Packing Slip is generated and included with the shipment (mandatory minimum of one). D4. The bill of lading and/or packing slip contains the following information: • Bill of lading/Packing slip date (mandatory) • Delivery date and time (mandatory) • PO number (s) (mandatory) • Bill of lading number and/or Packing slip number (mandatory) • Master bill of lading (optional) • Ship to (ID Number, Name and address) (mandatory) • Product identification (Description and GTIN) (mandatory) • Product quantities – variable or catch weight (mandatory) • Special instructions (optional) • Gross weight (mandatory) • Cube (optional) • Number of pallets/shipping units (optional) • Type of pallets (optional) • Product information may include 1. batch or lot codes, 2. dates such as best before, expiry, pack, etc 3. subject to regulatory and industry standards • Selling organization tracking identification (tracking and tracing/traceability) (optional) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 18 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) D5. Once loaded the Carrier signs for the load and departs for the Purchasing Organization’s ship to location. D6. Optionally, the Advanced Ship Notice is generated by the Selling Organization and sent to the buying organization. The Advanced Ship Notice includes the information on the Bill of Lading or Packing Slip plus: • Routing information (mandatory) • Pallet/Shipping Unit Label tag numbers (mandatory) • Packaging hierarchy with quantities (mandatory) EDI Transaction Set(s) to support business process: • Shipping Notice / Manifest (856) (Advance Ship Notice –ASN) Figure 3 – Shipping Process from Selling Organization Shipping Customer Service Representative Shipping Carrier messages Buying Organization Start D1 Purchase Order sent to shipping D2 Shipping Route is determined D3 D4 Bill of Lading/ Packing Slip Product is picked and staged for shipping See Receiving Process D6 D5 Advanced Ship Notice (Optional) Product is loaded Carrier signs for Load End 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 19 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: RECEIVING Definition/Rational The receiving process is the logistics process of accepting delivery of goods from the carrier. Actors Accounts Payable Carrier Purchasing Organization Receiver Selling Organization Position paying the invoice at the purchasing organization Organization handling the delivery of shipment(s) The Operator/Distributor/Provider that is purchasing product Organization handling the receipt of shipment(s) The Supplier/Manufacturer/Vendor/Broker that is selling the product Process Pre-requisite processes: 1. Purchase Order 2. Purchase Order Change (Optional) 3. Shipping Receiving Process to Purchasing Organization E1. The Purchasing Organization optionally receives the Advanced Ship Notice. E2. The delivery arrives at the Purchasing Organizations ship to location. The delivery is then validated by the Receiver by comparing the delivery/receiving schedule against the paperwork for the delivery. This validation checks the purchase order number, the delivery address, etc. E3. Once passed the validation, the delivery arrives at the receiving dock. E4. The Receiver conducts a load inspection of the inbound carrier prior to unloading to ensure: • clean, sanitary, pest-free, damage-free conditions • all hazardous chemicals and non-food products are kept separately from food products • that the carrier is capable of maintaining the proper temperature throughout the phases of travel E5. Once passed the load inspection, the delivery is unloaded and verified. For purchasing organizations that use the Advanced Ship Notice the following validations are conducted (in no particular order): • Receive the ASN and compare against the requirements of the order • Approve condition of order (Inspect the conditions of the pallets, cases with food, products, or materials for signs of damage, pests, appropriate expiration dates, appropriate placement (e.g. off the floor) and signs of temperature abuse (e.g. wet packages)) • Scan each pallet bar code • Confirm that the number of pallets match the Advanced Ship Notice • An optional random audit comparing each detail on the Advanced Ship Notice against the shipment. A scorecard for the Supplying Organization is maintained with these audits. For purchasing organizations that do not use the Advanced Ship Notice the following validations are conducted (in no particular order): (all confirmations below are manual checks) • Confirm number of pallets, configuration and types of pallets 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 20 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) • Approve condition of order (Inspect the conditions of the pallets, cases with food, products, or materials for signs of damage, pests, appropriate expiration dates, appropriate placement (e.g. off the floor) and signs of temperature abuse (e.g. wet packages)) Confirm and record number of cases per item Scan the case bar code Confirm and record code dates Confirm pack size Confirm that the above matches the requirements of the order to the internal system. • • • • • Once the validations have been conducted, the product is accepted or declined. Refused product is held and arrangements are made to return them to the selling organization. Discrepancies are noted and can trigger an exception process (out of scope). E6. The accepted product generates a receipt verification document (internal document) which is sent to Purchasing Organization - Accounts Payable and then is put away or cross docked. EDI Transaction Set(s) to support business process: • Shipping Notice / Manifest (856) (Advance Ship Notice –ASN) Figure 4 - Receiving Process to Purchasing Organization Receiving Receiving Carrier messages messages Accounts Payable Start E2 Carrier arrives at location with load E3 Bill of Lading/ Packing Slip Delivery Validation E3 E4 Carrier brings load to dock E1 Advanced Ship Notice (Optional) Load Inspection E5 Delivery Contents Validation E6 Load is put away or cross docked Receipt Verification See Invoice Process End 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 21 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: INVOICE Definition/Rational The invoice process includes the generating and issuing of the invoice by a selling organization to a bill-to organization. Actors Accounts Payable Accounts Receivable Bill-to Organization Purchasing Organization Selling Organization Position paying the invoice at the purchasing organization Position issuing invoice and receiving payment at the selling organization Organization receiving invoices on behalf of the purchasing organization The Operator/Distributor/Provider that is purchasing product The Supplier/Manufacturer/Vendor/Broker that is selling the product Process Pre-requisite processes: 1. Purchase Order 2. Purchase Order Change (Optional) 3. Shipping 4. Receiving Invoice Process from Selling Organization F1. Once the product is shipped an invoice is generated by the Selling Organization and sent to the Bill-To Organization. The invoice will contain the following information: • Invoice Date (mandatory) • Invoice Number (mandatory) • Purchasing Organization internal account number (optional) • Purchase Order Number(s) – Purchasing Organization (mandatory) Note: Direct Store Delivery (DSD) or Direct Delivery may not have a purchase order number (out of scope) • Purchase Order Date(s) (optional) • Delivery/Pick up Date (optional) • Bill to and/or Sold to (ID Number, Name, Address and Telephone) (mandatory) • Ship to (ID Number, Name, Address and Telephone) (mandatory) • Remit to and/or Selling Organization (ID Number, Name, Address and Telephone) (mandatory) • Payment Terms (optional) • Carrier Delivery Information (freight on board – pre-paid or collect) (optional) • Taxes (Registration Numbers and tax amounts, levies and surcharges) (optional) • Special instructions (optional) • Total Invoice Amount Due (mandatory) • Total Invoice Weight (optional) • Total Invoice Piece Count (optional) • Product Information – line item level 1. Quantities (invoiced (mandatory), ordered or shipped (optional)) • Catch weight (mandatory when applicable) 2. Item description (optional) 3. Product GTIN (mandatory) 4. Unit Price (mandatory) 5. Extended Price (optional) 6. Pack Size (optional) 7. Rebates and allowances or charges (optional) 8. Taxes (registration numbers and tax amounts, levies and surcharges) (optional) 9. Deposit (bottle, barrels, crates, etc.) (optional) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 22 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Invoice process from Purchasing Organization F2. The bill-to organization receives the invoice and reconciles the invoice against the purchase order and the receipt verification document. The invoice can then be acknowledged (accepted, rejected or contact for clarification). If accepted, Accounts Payable is notified that the invoice is approved to pay. EDI Transaction Set(s) to support business process: • Invoice (810) Figure 5 - Invoice Process from Selling Organization Invoice Selling Organization messages Bill To Organization messages Accounts Payable Start F1 Invoice Document is created F2 Invoice Invoice Review 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Acceptance message See Payment Process Page 23 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) PROCESS: PAYMENT (Remittance) Definition/Rational The payment process provides reconciliation of the invoice to the payment by the purchasing organization to the selling organization. Actors Accounts Payable Accounts Receivable Purchasing Organization Selling Organization Position paying the invoice at the purchasing organization Position issuing invoice and receiving payment at the selling organization The Operator/Distributor/Provider that is purchasing product The Supplier/Manufacturer/Vendor/Broker that is selling the product Process Pre-requisite processes: 1. Purchase Order 2. Purchase Order Change (Optional) 3. Shipping 4. Receiving 5. Invoice Payment Remittance by Purchasing Organization G1. The Accounts Payable group generates a payment transfer and confirms payment to the Bank and Selling Organization. Alternatively, a cheque may be issued by accounts payable. Remittance advice is transmitted to accounts receivable - selling organization. The remittance advice will contain the following information: • Payment Remittance Date (mandatory) • Payment / Cheque Number (mandatory) • Remit to and/or Selling Organization (ID Number, Name, Address and Telephone) (mandatory) • Purchase Order Number(s) – Purchasing Organization (optional) • Bill to and/or Sold to (ID Number, Name, Address and Telephone) (mandatory) • Total Remittance Amount Paid (mandatory) Note: may cover multiple invoices • Remittance Detail – line item level 1. Invoice Number (mandatory) 2. Invoice Total Amount (mandatory) 3. Invoice Payment Amount (mandatory) Remittance Process by Selling Organization G2. Accounts Receivable will receive the remittance advice. The remittance is reconciled against the bank statement or cheque. G3. The payment is applied to the Purchasing Organizations buying account. Any discrepancies are resolved (out of scope) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 24 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI Transaction Set(s) to support business process: • Payment Order / Remittance Advice (820) Figure 6 - Payment Remittance by Purchasing Organization Payment Accounts Payable messages Accounts Receivable Start Payment/cheque G1 G2 Reconcile Payment and Remittance Payment transfer or cheque is generated Remittance G3 Payment applied to account End 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 25 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) APPENDIX 1: TRANSACTION SETS AND MAINTENANCE SUBMISSION The following transactions will be used for reference. Version 4010 Updated 2012: • • • • • • • 810 Invoice 820 Remittance Advice 850 Purchase Order 855 Purchase Order Acknowledgment 856 Ship Notice / Manifest (ASN Advance Ship Notice) 860 Purchase Order Change – Buyer Initiated 997 Functional Acknowledgment Maintenance Submission Information As business processes change, the EDI transactions supporting them may require modification. The following working sheet contains the data you need to submit in the online GS1 Canada Standards Requirement Request System. Note: This worksheet is to assist in the collection of information from your various departments. To submit a Standards Requirements Request to GS1 Canada for industry review, the following is required: 1. 2. 3. Submitting organization must be a GS1 Canada member in good standing. This form is to be used as a worksheet to collect and record information. Final Change Request must be completed in full and submitted online. Go to http://www.gs1ca.org/page.asp?LSM=1&intNodeID=944&intPageID=733. a. Select the EDI change request form. For more information about the maintenance process contact: Rita Laur Director, Standards GS1 Canada 1500 Don Mills Road, Suite 800 Toronto, Ontario M3B 3L1 Email : [email protected] Phone: (416) 380-2509 Fax: (416) 510-1916 Website: www.gs1ca.org 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 26 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) GS1 Canada Requirement Request Work Sheet A – SUBMITTER Submission Date _____________________ Submitter Name _____________________ Representing Company: _____________________ Title: _____________________________ Address: _____________________ Phone: ( E-mail: ______________________________________________________________ ) - Industry Sector – Healthcare, General Merchandise, Hardlines, Grocery, Foodservice, Rx, Other. Industry Type: Provider, Supplier/Manufacturer, Retailer/Distributor, Broker, Other. B – PROPOSED ACTION List specific addition(s) or change(s) required, if known, to be included in the standard and implementation guidelines that satisfy the business need. (If necessary, attach additional documentation.) C – EXPECTED BENEFITS, OPPORTUNITIES FOR EARLY ADOPTION Explain what business benefits or opportunities may be realized by this request and list those organizations, apart from the submitters, who will benefit from the resulting solution. (If necessary, attach additional documentation.) D – BUSINESS FUNCTION/PURPOSE Explain, in detail, the business function, operation or problem that will be satisfied by the request. (I.e. what is the request accomplishing from a business or carrier performance perspective?) (If necessary, attach additional documentation.) EDI E – RAMIFICATIONS List only those areas that will be used by the business function Transaction Set(s) ID and Name: Other: Segment(s) ID and Other: Data Elements: Architecture Guide: Business Example: Functional Profiles: Requires ASC X12 Change: F – STANDARDS MAINTENANCE COMMITTEE ACTION Internal use only, used for submitter status and tracking Approved Approved as Modified Deferred Disapproved Referred to Task Group Withdrawn by Submitter Comments: Signature: Date: On behalf of the company or industry group identified above, the submitter warrants that he/she has the right to submit the above material for changes to editing, or development of new, standards. By submitting the material above, you warrant that either the material is not copyrighted or that the owner of any copyrighted material hereby gives a royalty-free license to GS1 to use the submitted material in a GS1 standard. GS1 standards are open and available for use. Our standards are copyrighted to prevent misuse of the standard. GS1 will freely grant any legitimate request for use of its standards. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 27 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) APPENDIX 1: MAINTENANCE SUBMISSION Form completed GS1 Canada Requirement Request Work Sheet A – SUBMITTER Submission Date January 27, 2012 Submitter Name Full Name Representing Company: Organization Name Title: Submitter’s Title Address: 123 Street, City, Province Postal Phone: (123) 234-5678 E-mail: [email protected] Industry Sector – Foodservice Industry Type: Provider, Supplier/Manufacturer, Retailer/Distributor, Broker, Other. B – PROPOSED ACTION List specific addition(s) or change(s) required, if known, to be included in the standard and implementation guidelines that satisfy the business need. (If necessary, attach additional documentation.) • • • • ADD segment W6 – Special Handling Information to both the EDI Purchase Order (850) and Purchase Order Acknowledgment (855) In the Header at position 1/0300 With W601 Data Element 152 Special Handling Code Code Value – RO Rush Order C – EXPECTED BENEFITS, OPPORTUNITIES FOR EARLY ADOPTION Explain what business benefits or opportunities may be realized by this request and list those organizations, apart from the submitters, who will benefit from the resulting solution. (If necessary, attach additional documentation.) We have identified that a Rush Order is not an order type but rather a handling requirement of an order and needs to be identified in the header of the communication. D – BUSINESS FUNCTION/PURPOSE Explain, in detail, the business function, operation or problem that will be satisfied by the request. (I.e. what is the request accomplishing from a business or carrier performance perspective?) (If necessary, attach additional documentation.) By modifying the existing standards the implementation guideline would allow businesses to have a standard way to communicate the urgency needed to handle the order 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 28 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) GS1 Canada Requirement Request Work Sheet X EDI E – RAMIFICATIONS List only those areas that will be used by the business function Transaction Set(s) ID and Name: 850 Purchase Order and 855 Purchase Order Acknowledgment Other: Segment(s) ID and Other: Data Elements: W6 Special Handling Information W601 Data Element 152 Special Handling Code Architecture Guide: Business Example: Functional Profiles: Canadian FOODSERVICE v4010-2012 Requires ASC X12 Change: F – STANDARDS MAINTENANCE COMMITTEE ACTION Internal use only, used for submitter status and tracking Approved Approved as Modified Deferred Disapproved Referred to Task Group Withdrawn by Submitter Comments: Signature: Date: On behalf of the Company or Industry Group identified above, the submitter warrants that he/she has the right to submit the above material for changes to exiting, or development of new, standards. By submitting the material above, you warrant that either the material is not copyrighted or that the owner of any copyrighted material hereby gives a royalty free license to GS1 to use the submitted material in a GS1 standard. GS1 standards are open and available for use. Our standards are copyrighted to prevent misuse of the standard. GS1 will freely grant any legitimate request for use of its standards. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 29 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) APPENDIX 2: BUSINESS EXAMPLES Business Examples A The following suite of foodservice business examples marked Suite A. These business process only includes 4 tranaction sets covering from the purchase order to the invoice. Note: A functional acknowlegment (997) is communicated as a response to each transaction sent. For outbound transactions the expectation is to receive a 997 acknowledgment. For inbound the 997 is sent immediately upon receipt of the inbound transaction. EDI TRANSMISSION DATA 850 – Purchase Order 855 – Purchase Order Acknowledgment 860 – Purchase Order Change 810 - Invoice EXPLANATION Customer sending a Purchase order to the Vendor requesting 4 materials be delivered Jan 16, 2012 Transaction from Vendor to Customer confirming receipt of PO and confirming timing, quantities and pricing. Purchase order change requesting the removal of line item 00030, and quantity adjustment of line item 00040 Invoice from Vendor to Customer summarizing product shipped, referencing the Customer’s purchase order and providing quantities, pricing and codes for the materials shipped. The following purchase order covers a new order. Identifies the appropriate contacts, how the payment terms will be conducted, and the expected delivery dates while identifying where the product is being shipped to and in this case the bill to is different. There are 4 products being ordered showing quanities, price, GTINs and description. Also, for one of the items a contract number is being used as a reference, this will be used in the invoice when matching product for payment. The other 3 products do not have a reference to a contract. EDI TRANSMISSION DATA ST*850*0001 BEG*00*NE*4500876263**20111221 PER*BD*Jane Smith*TE*504-5552398*EM*JANESMITH@ABCGROUP. COM PER*IC*John Doe EXPLANATION Start of the transaction set 850 - Transaction Set Identifier Code for the PO Transaction Set 0001 - Transaction Set Control Number Beginning of a PO transaction set; transmits identifying numbers and dates 00 –Transaction Set Purpose Code, indicating this is an original purchase order NE - PO Type Code, indicating this is a New Order 4500876263 - PO Number 20111221 - PO Date (December 21, 2011) Identifying information BD - Reference Number Qualifier, indicating the buyer/department placing the order Jane Smith - Buyer/department name TE - Telephone number will follow 504-555-2398 - Telephone number EM - Email to follow [email protected] - Email address Identifying information IC – Information Contact 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 30 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA FOB*PP*DE ITD*08*3*2**10**30 DTM*002*20120116 N1*BT**UL*0012345000015 N1*ST*Customer Ship to*UL*0012345023008 N3*82 1st street N4*Toronto*ON*A1B 2C3 N1*VN*VENDOR ABC*UL*0011234530235 PO1*00010*67200*EA*33.33**UK*000 666666123459 PID*F****CRAB BOIL 3KG REF*CT*4600092394 EXPLANATION John Doe – Order contact name FOB Related Information PP – Prepaid (by seller) DE – Destination (shipping) Terms of sale 08 - Terms Type Code, indicating the terms as Basic Discount Offered 3 - Terms Basis Date Code, indicating the Invoice Date as the beginning of the terms period 2 - Terms Discount Percent available to the purchaser if an invoice is paid on or before the Terms Discount Days Due 10 - Terms Discount Days Due 30 - Terms Net Days Date / Time Reference 002 – Requested Delivery 20120116 – Jan 16, 2012 Party by type of organization, name, and code BT - Entity Identifier Code indicating the Bill To Party UL - Identification Code Qualifier, indicating that the following identification code is the Global Location Number (GLN) 0012345000015 - 13-digit GLN Party by type of organization, name, and code ST - Entity Identifier Code, indicating this N1 segment identifies the Ship To location Customer Ship to - Name of the Ship To Location UL - Identification Code Qualifier, indicating that the following Identification code is the GLN 0012345023008 - 13-digit GLN Street address of the Ship To Location 82 1st street - Delivery street address Address (including city/town, province/state and postal code/zip code) of the Ship To Location Toronto - City portion of the delivery address ON - Two-character province code A1B 2C3 - Postal Code Party by type of organization, name, and code VN - Entity Identifier Code, indicating this N1 segment identifies the Vendor UL - Identification Code Qualifier, indicating that the following Identification code is the GLN 0011234530235 - 13-digit GLN Basic line item data 00010 - Number of the line item 67200 - Quantity ordered EA - UOM code, indicating Each 33.33 - Unit Price of the product ($33.33) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666123459 - 14-digit GTIN Description of the product being ordered F – Free form CRAB BOIL 3KG – Description of the Product Reference identification 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 31 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA PO1*00020*86400*EA*74.02**UK*000 66666000026 PID*F****JAMBALAYA PASTA 6.7 KG PO1*00030*14400*EA*74.02**UK*000 66666000037 PID*F****GUMBO PASTA 5.5KG PO1*00040*14400*EA*74.02**UK*000 66666000048 PID*F****SOUTHERN STROGANOFF PASTA 6.5 KG SUMMARY CTT*4 SE*22*0001 EXPLANATION CT – Contract number will follow 4600092394 – Contract number Basic line item data 00020 - Number of the line item 86400 - Quantity ordered EA - UOM code, indicating Each 74.02 - Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000026 - 14-digit GTIN Description of the product being ordered F – Free form JAMBALAYA PASTA 6.7 KG - Description of the product Basic line item data 00030 - Number of the line item 14400 - Quantity ordered EA - UOM code, indicating Each 74.02 - Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000037 - 14-digit GTIN Description of the product being ordered F – Free form GUMBO PASTA 5.5KG - Description of the product Basic line item data 00040 - Number of the line item 14400 - Quantity ordered EA - UOM code, indicating Each 74.02- Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000048 - 14-digit GTIN Description of the product being ordered F – Free form SOUTHERN STROGANOFF PASTA 6.5 KG - Description of the product Transmits the total number of line items 4 - Number of line items (PO1 segments) present in this transaction set Shows the end of the transaction set. 22 - Number of Included Segments in this transaction set, including the ST and SE segments 0001 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 32 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) The supplier in the following purchase order acknowledgment has confirmed receipt of the purchase order and acknowledging “with detailing, no change” The detail includes confirmation of the payment terms, requested delivery date for all the items. Confirming each trade item, quantity, price and GTIN Note: the single product ordered with a contract number does not return the contract number – it will appear in the invoice. EDI TRANSMISSION DATA ST*855*0001 BAK*00*AD*4500876263*20111221 ITD*08*3*2**10**30 DTM*002*20120116 PO1*00010*67200*EA*33.33**UK*000 66666123459 PO1*00020*86400*EA*74.02**UK*000 66666000026 PO1*00030*14400*EA*74.02**UK*000 66666000037 PO1*00040*14400*EA*74.02**UK*000 66666000048 EXPLANATION Start of the transaction set 855 - Transaction Set Identifier Code for the PO Transaction Set 0001 - Transaction Set Control Number Transaction Set Purpose Code 00 - Original AD - Acknowledge - With Detail, No Change 4500876263 – Purchase Order Number 20111221 – Purchase Order Date Terms of sale 08 - Terms Type Code, indicating the terms as Basic Discount Offered 3 - Terms Basis Date Code, indicating the Invoice Date as the beginning of the terms period 2 - Terms Discount Percent available to the purchaser if an invoice is paid on or before the Terms Discount Days Due 10 - Terms Discount Days Due 30 - Terms Net Days Date / Time Reference 002 – Requested Delivery 20120116 – Jan 16, 2012 Basic line item data 00010 - Number of the line item 67200 - Quantity ordered EA - UOM code, indicating Each 33.33 - Unit Price of the product ($33.33) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666123459 - 14-digit GTIN Basic line item data 00020 - Number of the line item 86400 - Quantity ordered EA - UOM code, indicating Each 74.02 - Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000026 - 14-digit GTIN Basic line item data 00030 - Number of the line item 14400 - Quantity ordered EA - UOM code, indicating Each 74.02 - Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000037 - 14-digit GTIN Basic line item data 00040 - Number of the line item 14400 - Quantity ordered 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 33 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA CTT*4 SE*10*0001 EXPLANATION EA - UOM code, indicating Each 74.02- Unit Price of the product ($74.02) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000048 - 14-digit GTIN Transmits the total number of line items 4 - Number of line items (PO1 segments) present in this transaction set Shows the end of the transaction set. 13 - Number of Included Segments in this transaction set, including the ST and SE segments 0001 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 34 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) The buyer has initiated a change to an earlier purchase order to their supplier. The changes include a cancellation / deletion of one product and a quantity change to another. For the product that has quantity change, the GTIN, Price and quantity are included. This transaction has included a total dollar amount for reference. The total is the full amount of the revised purchase order. Note: header information is always repeated to ensure accurate, consistent information is being communicated. EDI TRANSMISSION DATA ST*860*0001 BCH*04*SA*4500876263***20111221 *****20120106 PER*BD*Jane Smith*TE*504-5552398*EM*JANESMITH@ABCGROUP. COM PER*IC*John Doe FOB*PP*DE ITD*08*3*2**10**30 N1*VN**UL*0011234530235 N1*BT**UL*0012345000015 N1*ST*Customer Ship EXPLANATION Start of the transaction set 860 - Transaction Set Identifier Code for the PO Transaction Set 0001 - Transaction Set Control Number Beginning Segment for Purchase Order Change 04 – Represents this is a change request SA – Stand-alone Order 4500876263 – Purchase Order Number 20111221 – Purchase Order date 20120106 – Purchase Order Change Request Date Identifying information BD - Reference Number Qualifier, indicating the buyer/department placing the order Jane Smith - Buyer/department name TE - Telephone number will follow 504-555-2398 - Telephone number EM - Email to follow [email protected] - Email address Identifying information IC – Information Contact John Doe – Order contact name FOB Related Information PP – Prepaid (by seller) DE – Destination (shipping) Terms of sale 08 - Terms Type Code, indicating the terms as Basic Discount Offered 3 - Terms Basis Date Code, indicating the Invoice Date as the beginning of the terms period 2 - Terms Discount Percent available to the purchaser if an invoice is paid on or before the Terms Discount Days Due 10 - Terms Discount Days Due 30 - Terms Net Days Party by type of organization, name, and code VN - Entity Identifier Code, indicating this N1 segment identifies the Vendor UL - Identification Code Qualifier, indicating that the following identification code is the Global Location Number (GLN) 0011234530235 - 13-digit GLN Party by type of organization, name, and code BT - Entity Identifier Code indicating the Bill To Party UL - Identification Code Qualifier, indicating that the following identification code is the Global Location Number (GLN) 0012345000015 - 13-digit GLN Party by type of organization, name, and code 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 35 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA to*UL*0012345023008 N3*82 1st street N4*Toronto*ON*A1B 2C3 POC*00030*DI******UK*00066666000 037 PID*F****GUMBO PASTA 5.5 KG POC*00040*RZ*11200*0*EA*74.02**U K*00066666000048 PID*F****SOUTHERN STROGANOFF PASTA 6.5 KG CTT*2*25600 SE*16*0001 EXPLANATION ST - Entity Identifier Code, indicating this N1 segment identifies the Ship To location Customer Ship to - Name of the Ship To Location UL - Identification Code Qualifier, indicating that the following Identification code is the GLN 0012345023008 - 13-digit GLN Street address of the Ship To Location 82 1st street - Delivery street address Address (including city/town, province/state and postal code/zip code) of the Ship To Location Toronto - City portion of the delivery address ON - Two-character province code A1B 2C3 - Postal Code Line Item Change 00030 – Number of the line item DI – Delete Item from the purchase order UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000037 – 14 digit GTIN Product Item Description F - Free Form GUMBO PASTA 5.5 KG – Product description Line Item Change 00040 – Number of the line item RZ – Replace All Values 11200 – New order quantity 0 – Quantity left to receive EA – unit of measure 74.02 – Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000048 – 14 digit GTIN Product Item Description F - Free Form SOUTHERN STROGANOFF PASTA 6.5 KG - Product description Transmits the total number of line items 2 - Number of line items (PO1 segments) present in this transaction set Shows the end of the transaction set. 16 - Number of Included Segments in this transaction set, including the ST and SE segments 0001 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 36 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) The fourth transaction used in this suite of examples in the invoice. It contains the Invoice Date, Number, the original purchase order date and number as well as the suppliers’ location identification number (GLN). Additional information included is the address of buyer organization – bill to, street address of the ship to location, the city and postal. The Terms of Sale for each line item with the quantity, price, GTIN and the vendor material number with description. The dollar total is included with the number line items. EDI TRANSMISSION DATA ST*810*0001 BIG*20120116*2320155674*2011090 2*4500876263 N1*VN*VENDOR ABC*UL*0011234530235 N1*BS*CUSTOMER ABC*UL*0012345000015 N3*PO BOX 168*ATTN ACCOUNTS PAYABLE N4*TORONTO*ON*A1B 2C3 ITD*14**1**10**30*****1% 10, NET 30 D IT1*00010*67200*EA*33.3* *UK*00066666123459 PID*F****CRAB BOIL EXPLANATION Start of the transaction set 810 - Transaction Set Identifier Code for the PO Transaction Set 0001 - Transaction Set Control Number Beginning Segment of the Invoice 20120116 - Invoice date 2320155674 – Invoice number 20110902 – Original PO date 4500876263 – Original PO number Party by type of organization, name, and code VN - Entity Identifier Code, indicating this N1 segment identifies the Vendor UL - Identification Code Qualifier, indicating that the following Identification code is the GLN 0011234530235 - 13-digit GLN Party by type of organization, name, and code BS – Bill and Ship To CUSTOMER ABC – Customer name UL - Identification Code Qualifier, indicating that the following Identification code is the GLN 0012345000015 - 13-digit GLN Street address of the Ship To Location PO BOX 168 – Address information ATTN ACCOUNTS PAYABLE – Additional address information Address (including city/town, province/state and postal code/zip code) of the Ship To Location Toronto - City portion of the delivery address ON - Two-character province code A1B 2C3 - Postal Code Terms of sale 14 – Previously Agreed Upon 1 – 1% discount 10 – Terms Discount Days Due 30 – Terms Net Days 1% 10, NET 30 D - Free form description Line Item details 00010 – Number of the line item 67200 - Quantity EA – Unit of Measure 33.3 - Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666123459 – 14 digit GTIN Description of the product being ordered F – Free Form CRAB BOIL - Description of the product 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 37 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA IT1*00020*86400*EA*74.02* *UK*00066666000026 PID*F****JAMBALAYA PAST IT1*00040*11200*EA*74.02* *UK*00066666000048 PID*F****STROGANOFF PAS TDS*2822867*2822867 CTT*3 SE*17*0001 EXPLANATION Line Item details 00020 – Number of the line item 86400 - Quantity EA – Unit of Measure 74.02 - Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000026 – 14 digit GTIN Description of the product being ordered F – Free form JAMBALAYA PAST - Description of the product Line Item details 00040 – Number of the line item 11200 - Quantity EA – Unit of Measure 74.02 - Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 00066666000048 – 14 digit GTIN Description of the product being ordered F – Free form STROGANOFF PAS - Description of the product Total Monetary Value Summary 2822867 - $28228.67 2822867 - Discount based on $28228.67 Transmits the total number of line items 3 - Number of line items (PO1 segments) present in this transaction set Shows the end of the transaction set. 17 - Number of Included Segments in this transaction set, including the ST and SE segments 0001 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 38 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Business Examples B Document 850 – Purchase Order A foodservice supply company in Red Deer, AB – Korner Café – wishes to acquire 8 cases of Neilson Ultimate Chocolate 500 ml drink and 6 cases of Nestle Coffee Crisop Milkshake 473 ml drinks. While it requires the physical products, its Accounts Payable is handled at its head office – Super Cafes – located in Gimli, MB. The supplier/vendor of the product is Prods R Us of Herzog, BC. The EDI Purchase Order below identifies the purchasing entity (Korner Kafe), the paying entity (Super Cafes) and the supplying entity (Prods R Us) in the header. In the details it identifies the desired products, the anticipated price and provides descriptive information to assure the product information is interpreted correctly (both product descriptions and the case size) along with their specific GTINs. EDI TRANSMISSION DATA ST*850*0001 BEG*00*SA*549044-57**20110930 FOB*PP DTM*002*20111013*0500 N9*AH*549044-57 MSG*DELIVER TO BACK DOOR N1*SU*PRODS R US *UL*1234567890123 N1*BT*SUPER CAFES*UL*3210123456789 N3*1324 GROSVENOR BLVD N4*GIMLI*MB*R2Y 5S5*CA N1*ST*KORNER CAFÉ*UL*6780123456789 EXPLANATION ST – Start of the Transaction Set (Document) 850 - Transaction Set Identifier Code for the PO Transaction Set 0001- Transaction Set Control Number BEG – Beginning Segment for Purchase Order 00 - Transaction Set Purpose Code, indicating this is an original purchase order SA - PO Type Code, indicating this is a Stand Alone PO 549044-57 - PO Number 20110930 - PO Date (September 30, 2011) FOB – FOB Related Instructions PP – Shipment Prepaid by Seller DTM – Date/Time Reference 002 - Qualifier - Requested Delivery Date 20111013 - Date (October 13, 2011) 0500 – 05:00 local time (24-hour clock) N9 – Reference Identification AH – Agreement Number 549044-57 – number of the agreement (PO number) MSG – Message Text DELIVER TO… - Freeform text message N1 – Name SU - Entity ID Code – Supplier Information PRODS R US - Name of the Supplier UL – ID Qualifier - Global Location Number (GLN) 1234567890123 - 13-digit Supplier GLN N1 – Name BT - Entity ID Code – Bill-To Information SUPER CAFES - Name of the Bill-To Entity UL – ID Qualifier - Global Location Number (GLN) 3210123456789 - 13-digit Bill-To Entity GLN N3 – Address Information (referring to last N1) 1324… - Address line (maybe repeated if multiple lines required) N4 – Geographic Location (referring to last N1) GIMLI – City MB – Province R2Y 5S5 – Postal Code CA - Country Code N1 – Name ST - Entity ID Code – Ship-To Information 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 39 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA N3*UNIT 12 FLOOR 17 N3*15 STREET WEST N4*RED DEER*AB*T4N 3X1*CA PO1**8*CA*23.1**UK*1006680002551 0 PID*F****NEILSON ULTIMATE CHOC 500 ML PO4*12 PO1**6*CA*23.31**UK*100668000202 49 PID*F****NESTLE COFFEE CRISP MILKSHAKE 473 ML PO4*12 CTT*2 SE*21*564310003 EXPLANATION KORNER CAFÉ - Name of the Ship-To Entity UL – ID Qualifier - Global Location Number (GLN) 6780123456789- 13-digit Ship-To Entity GLN N3 – Address Information (referring to last N1) UNIT 12… - Address line (maybe repeated if multiple lines required) N3 – Address Information (referring to last N1) 15 STREET… - Address line (maybe repeated if multiple lines required) N4 – Geographic Location (referring to last N1) RED DEER – City AB – Province T4N 3X1 – Postal Code CA - Country Code PO1 - Basic Line Item Data 8 - Quantity ordered CA - UOM code, indicating Case 23.1 - Unit Price of the product ($23.10) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800025510 - 14-digit GTIN PID – Product/Item Description F – Description Type – Free-Form NEILSON… - Product Description PO4 – Item Physical Details 12 – Pack - 12-Pack PO1 - Basic Line Item Data 6 - Quantity ordered CA - UOM code, indicating Case 23.21 - Unit Price of the product ($23.21) UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800020249 - 14-digit GTIN PID – Product/Item Description F – Description Type – Free-Form NESTLE… - Product Description PO4 – Item Physical Details 12 – Pack - 12-Pack CTT – Transaction Totals 2 – Two Line Items End of the transaction set. 21 - Number of Included Segments in this transaction set, including the ST and SE segments 564310003- Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 40 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Document 856 – Ship Notice/Manifest Having received the PO and prepared shipment, Prods R Us sends a Ship Notice back to Korner Kafe to provide warning as to what products have been shipped, by which method it has been shipped, who is performing the shipping and what pallets/container identification has been attached to the load. An association is also provided between the purchase order and physical shipment for traceability purposes. If appropriate, multiple orders may be detailed in a single load manifest. There will be one ship notice per physical load to the receiving location, although each manifest may contain multiple orders (each will be appropriately referenced in the document). EDI TRANSMISSION DATA ST*856*1004 BSN*00*06*20111005*1127*0001 HL*1**S TD1*PLT94*500****G*103.0*KG TD5*B***M*TRANSX RAIL*CC TD3*TL REF*BM*INV5948591 DTM*011*20111005 N1*ST*KORNER CAFÉ*UL*6780123456789 N3*UNIT 12 FLOOR 17 N3*15 STREET WEST EXPLANATION ST – Start of the Transaction Set (Document) 856 - Transaction Set Identifier Code for the Ship Notice 1004 - Transaction Set Control Number BEG – Beginning Segment for Ship Notice 00 - Transaction Set Purpose Code – Original Notice 06 – Shipment Identification Number 20111005 – Date 1127 – Time 0001 – Hierarchal Structure Code – Shipment, Order, Packaging, Item HL – Hierarchical Level 1 – Hierarchical ID Number S – Hierarchical Level Code - Shipment TD1 – Carrier Details (Quantity & Weight) PLT94 – Packing Code – Wooden Pallet G – Weight Qualifier – Gross Weight 103.0 – Weight KG – Weight Unit of Measure TD5 – Carrier Details (Routing Sequence/Transit Time) B – Routing Sequence Code – Origin/Delivery Carrier M – Transportation Method/Type Code – Motor (Common Carrier) TRANSX RAIL – Routing CC – Shipment Status Code – Shipment Complete TD3 – Carrier Details (Equipment) TL – Equipment Description Code – Trailer REF – Reference Identification BM – Reference ID Qualifier – Bill of Lading Number INV5948591 – Reference Identification DTM – Date/Time Reference 011 - Qualifier - Shipped 20111013 - Date (October 05, 2011) N1 – Name ST - Entity ID Code – Ship-To Information KORNER CAFÉ - Name of the Ship-To Entity UL – ID Qualifier - Global Location Number (GLN) 6780123456789- 13-digit Ship-To Entity GLN N3 – Address Information (referring to last N1) UNIT 12… - Address line (maybe repeated if multiple lines required) N3 – Address Information (referring to last N1) 15 STREET… - Address line (maybe repeated if multiple lines required) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 41 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA N4*RED DEER*AB*T4N 3X1*CA N1*SF*PRODS R US *UL*1234567890123 N3*15 Sellers Lane N4*Yonkers*SK*S4K 1U2*CAN HL*2**O PRF*549044-57 TD1*PLT94*14****G*70*KG HL*3**T MAN*GM*00100103590000000580 HL*4**I LIN**UK*10066800025510 SN1**8*CA PO4*12*****40.0*KG PID*F*08***NLS 12x500ML ULTIM CHOC MILK EXPLANATION N4 – Geographic Location (referring to last N1) RED DEER – City AB – Province T4N 3X1 – Postal Code CA - Country Code N1 – Name SF - Entity ID Code – Shipped From PRODS R US - Name of the Supplier UL – ID Qualifier - Global Location Number (GLN) 1234567890123 - 13-digit Supplier GLN N3 – Address Information (referring to last N1) 15 SELLERS… - Address line (maybe repeated if multiple lines required) N4 – Geographic Location (referring to last N1) Yonkers – City SK – Province S4K 1U2 – Postal Code CA - Country Code HL – Hierarchical Level 2 – Hierarchical ID Number O – Hierarchical Level Code - Order PRF – Purchase Order Reference 549044-57 – Purchase Order Number TD1 – Carrier Details (Quantity & Weight) PLT94 – Packing Code – Wooden Pallet 14 – Lading Quantity G – Weight Qualifier – Gross Weight 70 – Weight KG – Weight Unit of Measure HL – Hierarchical Level 3 – Hierarchical ID Number T – Hierarchical Level Code – Shipping Tare MAN – Marks & Numbers GM – Qualifier – EAN-128 Serial Shipping Container Code (SSCC) 00100103590000000580 – SSCC Number HL – Hierarchical Level 4 – Hierarchical ID Number I – Hierarchical Level Code - Item LIN – Item Identification UK – Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800025510 – 14-digit GTIN SN1 – Item Detail (Shipment) 8 – Number of Units Shipped CA – Unit of Measure - Cases PO4 – Item Physical Details 12 – Pack - 12-Pack 40.0 – Gross Weight KG – Weight Qualifier PID – Product/Item Description F – Description Type – Free-Form 08 – Product Characteristic Code - Product 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 42 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA HL*5**T MAN*GM*00100103590000000658 HL*6**I LIN**UK*10066800020249 SN1**6*CA PO4*12*****30.0*KG PID*F*08***NST 12x473ML COFFEE CRISP MLKS CTT*2 SE*34*1004 EXPLANATION NLS 12X500ML… - Product Description HL – Hierarchical Level 5 – Hierarchical ID Number T – Hierarchical Level Code – Shipping Tare MAN – Marks & Numbers GM – Qualifier – EAN-128 Serial Shipping Container Code (SSCC) 00100103590000000658– SSCC Number HL – Hierarchical Level 6 – Hierarchical ID Number I – Hierarchical Level Code - Item LIN – Item Identification UK – Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800020249– 14-digit GTIN SN1 – Item Detail (Shipment) 6 – Number of Units Shipped CA – Unit of Measure - Cases PO4 – Item Physical Details 12 – Pack - 12-Pack 30.0 – Gross Weight KG – Weight Qualifier PID – Product/Item Description F – Description Type – Free-Form 08 – Product Characteristic Code - Product NST 12X473… - Product Description CTT – Transaction Totals 2 – Two Line Items End of the Transaction Set. 34 - Number of Included Segments in this transaction set, including the ST and SE segments 1004 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 43 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Document 810 – Invoice With the product en route to the customer, the invoice is prepared. It details all of the standard financial transaction information surrounding the invoice process and associates to the original Purchase Order. The number of orders addressed in the manifest (above) bears no relevance in this invoice document. The relationship is 1:1 between the Purchase Order and the Invoice (in most circumstances) however multiple invoices may address a specific Purchase Order (incomplete shipments and/or Standing Purchase Orders). These circumstances will not be considered the de facto standard and so must be discussed between the participating entities prior to making use of the practice. EDI TRANSMISSION DATA ST*810*453160027 BIG*20111005*4008798063*2011093 0*549044-57 N1*BT*SUPER CAFES*UL*3210123456789 N3*1324 GROSVENOR BLVD N4*GIMLI*MB*R2Y 5S5*CA N1*ST*KORNER CAFÉ*UL*6780123456789 N3*UNIT 12 FLOOR 17 N3*15 STREET WEST N4*RED DEER*AB*T4N 3X1*CA N1*VN*PRODS R US *UL*1234567890123 N3*P.O. BOX 367 N4*Herzog*BC*T5J 2J8*CA EXPLANATION ST – Start of the Transaction Set (Document) 810 - Transaction Set Identifier Code for the Invoice 453160027 - Transaction Set Control Number BIG – Beginning Segment for Invoice 20111005 – Date – Invoice Issue Date 4008798063 – Invoice Number 20110930 – Date – Purchase Order Date 549044-57 – Purchase Order Number N1 – Name BT - Entity ID Code – Bill-To Information SUPER CAFES - Name of the Bill-To Entity UL – ID Qualifier - Global Location Number (GLN) 3210123456789 - 13-digit Bill-To Entity GLN N3 – Address Information (referring to last N1) 1324… - Address line (maybe repeated if multiple lines required) N4 – Geographic Location (referring to last N1) GIMLI – City MB – Province R2Y 5S5 – Postal Code CA - Country Code N1 – Name ST - Entity ID Code – Ship-To Information KORNER CAFÉ - Name of the Ship-To Entity UL – ID Qualifier - Global Location Number (GLN) 6780123456789- 13-digit Ship-To Entity GLN N3 – Address Information (referring to last N1) UNIT 12… - Address line (maybe repeated if multiple lines required) N3 – Address Information (referring to last N1) 15 STREET… - Address line (maybe repeated if multiple lines required) N4 – Geographic Location (referring to last N1) RED DEER – City AB – Province T4N 3X1 – Postal Code CA - Country Code N1 – Name VN - Entity ID Code – Vendor Information PRODS R US - Name of the Vendor UL – ID Qualifier - Global Location Number (GLN) 1234567890123 - 13-digit Supplier GLN N3 – Address Information (referring to last N1) P.O. BOX… - Address Information N4 – Geographic Location (referring to last N1) Herzog – City BC - Province 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 44 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI TRANSMISSION DATA ITD*01*3****20111102*28 DTM*011*20111005 IT1**8*CA*23.1**UK*10066800025510 PID*F****NLS 12x500ML ULTIM CHOC MILK PO4*12*500*GR IT1**6*CA*23.31**UK*1006680002024 9 PID*F****NST 12x473ML COFFEE CRISP MLKS PO4*12*473*GR TDS*32466 ISS*14*CA*70*KG CTT*2 SE*24*453160027 EXPLANATION T5J 2J8 – Postal Code CA - Country ITD – Terms of Sale 01 – Terms Type Code – Basic Terms 3 – Terms Basis Date Code – Invoice Date 20111102 – Terms Net Due Date (November 02, 2011) 28 – Terms Net Days DTM – Date/Time Reference 011 - Qualifier - Shipped 20111013 - Date (October 05, 2011) IT1 – Baseline Item Data (Invoice) 8 – Quantity Invoiced CA – Unit of Measure 23.10 – Unit Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800025510- 14-digit GTIN PID – Product/Item Description F – Description Type – Free-Form NLS 12X500ML… - Product Description PO4 – Item Physical Details 12 – Pack - 12-Pack 500 – Size GR – Unit of Measurement (Grams) IT1 – Baseline Item Data (Invoice) 6 – Quantity Invoiced CA – Unit of Measure 23.23 – Unit Price UK - Following value is a SCC14 (UCC/EAN-14 Shipping Container Code (1-2-5-5-1)) 10066800020249 - 14-digit GTIN PID – Product/Item Description F – Description Type – Free-Form NST 12X473… - Product Description PO4 – Item Physical Details 12 – Pack - 12-Pack 473 – Size GR – Unit of Measurement (Grams) TDS – Total Monetary Value Summary 32466 – Amount - $324.66 ISS – Invoice Shipment Summary 14 – Number of Units Shipped CA – Unit of Measure 70 – Weight KG – Unit of Measure CTT – Transaction Totals 2 – Two Line Items End of the Transaction Set. 24 - Number of Included Segments in this transaction set, including the ST and SE segments 453160027- Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 45 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Document 820 –Remittance Advice Having received the shipping manifest, then the product itself, the invoice for the product and finally internal confirmation of receipt from Korner Kafe, the Accounts Payable department of Super Cafes will authorize a cheque or financial transfer via their banking protocol and provide remittance advice information to Prods R Us so that the money transferred may be applied correctly to the Super Cafes account. This document will be transmitted once per cash movement and may contain many transactions – each detailing the amount of cash to apply and/or credits taken on the specific invoices. The total of the Remittance Advice must match the total of moneys moved in a single transaction (i.e. cheque or fund transfer must reconcile to this figure). EDI TRANSMISSION DATA ST*820*0001 BPR*I*324.66*C*CHK*PBC*****SUPE R CAFES******20111025 REF*CK*3192690 DTM*007*20111025 N1*PR*SUPER CAFES*UL*3210123456789 ENT*1 RMR*IV*4008798063*PO*324.66 SE*08*0001 EXPLANATION ST – Start of the Transaction Set (Document) 820 - Transaction Set Identifier Code for the Remittance Advice 0001- Transaction Set Control Number BPR – Beginning Segment for Remittance Advice I – Transaction Handling Code – Remittance Information Only 324.66 – Monetary Amount – Total Remittance Amount C – Credit/Debit Flag Code - Credit CHK – Payment Method Code - Cheque PBC – Payment Format Code – Commercial/Corporate Cheque SUPER… – Originating Company Identifier 20111025 – Date REF – Reference Identification CK – Reference ID Qualifier – Cheque Number 3192690 – Reference Identification DTM – Date/Time Reference 007 - Qualifier – Effective Date 20111025 - Date (October 25, 2011) N1 – Name PR - Entité ID Code – Payer SUPER CAFES - Name of the Bill-To Entity UL – ID Qualifier - Global Location Number (GLN) 3210123456789 - 13-digit Bill-To Entity GLN ENT – Entity 1 – Assigned Number – Remittance Line Number RMR – Remittance Advice A/R Open Item Reference IV – Reference ID Qualifier – Invoice Number 4008798063 – Reference Identification PO – Payment Action Code – Payment on Account 324.66 – Monetary Amount End of the Transaction Set. 08 - Number of Included Segments in this transaction set, including the ST and SE segments 0001 - Transaction Set Control Number (value must match the ST segment (ST02) of the transaction set) 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 46 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) APPENDIX 4: EDI OVERVIEW Introduction to Electronic Data Interchange (EDI) INTRODUCTION The intent of this publication is to assist companies in implementing EDI, using the Canadian VICS EDI Foodservice Implementation Guidelines. The different sections of this document have been written for different audiences; ranging from the General Manager who will be faced with the decision to implement the EDI project with all of the attendant business considerations, to the technicians who will perform the data requirements and the programming efforts. Many companies are already using computers to send business documents instead of mailing paper documents. Since computerized transmission of business data will ultimately replace traditional paper based systems, it is important for the Canadian Foodservice industry to establish and maintain guidelines for these activities. This publication has been developed through the cooperative efforts of representatives from involved industry in Canada under the umbrella of GS1 Canada. Any comments or questions concerning this publication may be directed to the Council by telephone at: (416) 510-8039 or by email at [email protected]. EDI: THE CONCEPT In order to evaluate the decision to implement EDI, let’s first review the general concept of electronic data interchange. EDI is simply the means to communicate between companies from one computer to another. In 1979 the American National Standards Institute (ANSI) formed the Accredited Standards Committee (ASC) X12 to eliminate the confusion in electronic communication between trading partners. The ASC X12 standards are recognized by the United Nations as the standard for North America. The VICS (Voluntary Inter-Industry Commerce Solutions) EDI Retail and Foodservice Industry format for EDI follow the ASC X12 standards. BENEFITS OF EDI Why should foodservice distributors/retailers and suppliers establish EDI links? The reasons for implementing EDI fall increasingly within the tactical rather than the strategic category. Competitive position within the marketplace is driving the decision more than any strategic considerations. Listed below are some of the major benefits identified by many companies using EDI: • • • • • • • • • • Improved accuracy Increased customer service Increased sales Reduced manual data entry Reduced postage and handling cost Reduced printing cost of forms Reduced mail time Reduced labour processing cost Reduced order cycle time Reduced lead times 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 47 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) • • • Reduced filing of paperwork Reduced inventory carrying cost Improved warehouse management What Are The Benefits Of Implementing The Ship Notice/Manifest? (VICS Guidelines): • Eliminates the need for paper based communications, • Ensures accuracy between product shipped and product received, • Reduces off-loading time at receiving dock, • Reduces check-in time from receipt to selling floor, • Facilitates the cross docking process, • Allows for advance order allocation, • Facilitates mechanized receiving, • Allows for integration of data to multiple systems without multiple data entry, • Allows for resource scheduling by the receiver, and • Smooth the payment process by facilitating accurate matching. Additional ASN advantages: • No more paper packing slips • Advanced warning of gaps in shipped product versus ordered product – gives receiving party the chance to resolve difference before receiving product • When using GS1-128, there is no need to open shipping units received; scan only • More than just the inventory counts can be included on ASN data – carrier codes, shipping units measurements • Inventory counts not required (manually written or scanned) as shipping units were scanned • Inventory counts can be loaded to receiver’s system (Financial Stock Ledger) instead of manually keying • Can further utilize the GS1-128 sent from supplier in your own internal supply chain: shipping dock at initial point of receipt (warehouse / distribution centre), and at final point of receipt (store/restaurant/etc.) • Should lead to auditing ASN quality/accuracy at initial point of receipts – can develop supplier classifications based on success/failure rates on previously audited ASN shipments • ASN quality/accuracy tracking KPIs can lead to vendor/supplier score carding • Facilitates cross-docking at warehouses/DCs • Reduction in employee headcount – less processing time at all points of receipt • Reduction in lead times – ordered product reaches destination quicker • Will ultimately improve shipment, order, and inventory accuracy • Improved inventory accuracy decreases shrink • Could lead to ERS The most compelling reason to implement EDI is in response to major trading partners requesting the establishment of links in order to realize the benefits listed above. How much is it going to cost? The cost to implement EDI can and will vary widely among companies. The skills of the business and technical personnel, the design and condition of existing computer systems, but most importantly, the ability of the organization to absorb and adapt to change, will determine the cost of this effort. The companies that have implemented EDI have done so because they have realized that the benefits are tangible, that the benefits outweigh the costs, and that EDI has become the accepted practice for conducting business – referred to as “Best Practices”. Following is the EDI Implementation Considerations and Checklist, which provides a guideline for implementing the EDI project, and will provide assistance in identifying the costs and benefits of the project. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 48 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) EDI IMPLEMENTATION CONSIDERATIONS Implementation Introduction The purpose of this section is to provide a guideline for the successful implementation of EDI in your organization. EDI impacts many areas of a company’s structure. The management of the company must be involved in the approval phases of the project to ensure the commitment of needed personnel, resources and cross-functional cooperation. While the requirements for implementation vary from one business or organization to another, the following information is intended to present major areas for consideration within your implementation strategy. Problems to avoid • Deviating from the published standards Without exception AVOID any deviations from the published Canadian VICS EDI Industry Conventions and Implementation Guidelines. Deviations will cause unnecessary customization to your system, which will complicate adding new trading partners and increase time and costs. • Too much too soon Do not begin your EDI implementation prematurely. Provide adequate time for education and exposure to the relevant business issues and standards. Talk to potential trading partners and other companies who have already implemented similar EDI functions to learn from their experiences. For additional educational opportunities, contact the GS1 Canada at (416) 510-8039 or by email [email protected] • Be certain that the systems interfacing with EDI are working properly EDI is not a cure for the problems you may have in your existing systems. These problems may be accentuated by the EDI method of transmitting and receiving data for these systems. • Communication Guidelines This publication does not define a single communication standard. Instead, these guidelines describe the most commonly used methods for communicating between trading partners. The communication of the message syntax is accomplished in one of two ways: Commercial network interface (VAN (Value Added Network)) The commercial network acts as an intermediary for information passing between trading partners. The network’s data management function can be thought of as a large mailbox, where each user has an assigned slot. The network accepts messages from all participants and stores them in the appropriate slots, where only the assigned users may access them. This simplifies EDI for the trading partners, who only need to interface with their mailbox slot on the network, instead of with each individual trading partner. This service is provided by “solution providers” who may be referred to as “VANs (Value Added Networks)” or a “Service Bureau”. Direct trading partner interface Direct Communication is a trading partner specific electronic communication link. No other organization is involved with the transmission and management of the EDI message. This method of communicating eliminates the ongoing expense of a commercial network (this means no VANS or Service Bureau intervention). However, direct communication with trading partners may require an in-house communication system and resources capable of providing the required business services. A direct communication such as AS2 allows for secure, trading partner to trading partner communication over the Internet. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 49 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Implementation Checklist These steps highlight the critical considerations for the successful completion of your EDI Implementation Project. Each of the steps listed is then detailed. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. Obtain commitment from management Identify business ownership to the project Establish a plan Education Establish project team and define responsibilities Designate EDI business contacts Designate EDI technical contacts Review internal system and business procedures Secure the appropriate reference materials Establish Trading Partner Contact Conduct an EDI survey with trading partners Review data contained in the documents to be exchanged Determine what product information will be provided Determine what partnership identification scheme will be used Develop an overall systems design Decide on translation software strategy Decide on communication solution Code and test the interface to in-house systems Finalize network provider’s optional services Implement the translation software Conduct system test with translation and network Conduct system test with your trading partner Establish production cutover date criteria Implementation Re-Evaluate the checklist for future implementations 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 50 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) 1. Obtain commitment from management Identify and obtain Key Management commitment and support for this EDI project. Involve all the departments that will be impacted by the implementation (e.g., accounts payable and receivables, merchandising and order processing, information technology, sales and marketing, shipping and receiving etc.). Each department should be included in the analysis, testing, and implementation to insure the accuracy of the test results and promote the support of these groups. 2. Identify business ownership to the project Although this project is technical in nature, this is a business process re-engineering project and requires owners to be identified and responsible for each component area. 3. It is recommended that you try to avoid this becoming purely an information technology (IT) project. Establish a plan I. II. III. IV. V. VI. 4. Identify Project – Purpose, Scope (and out of scope) components Identify which business documents are be traded Develop a work plan Identify as many of the tasks as possible Provide cursory estimates to each task Define current document process costs to facilitate cost benefit analysis to be included in the project post mortem. Education Take the time to learn what other companies are doing with EDI. This may help you to avoid the pitfalls that other companies have experienced. Education efforts should focus on: software, network/communication topics, and the adjustments to business practices by similar companies. One of the best opportunities to refine a basic understanding of EDI is to participate in the user groups and standards setting bodies for the industry. Contact GS1 Canada at (416) 510-8039 or by email [email protected]. 5. Establish project team and define responsibilities Construct a Project Plan. This will help determine if enough resources have been identified to accomplish the EDI Implementation Project and its on-going maintenance. You should be specific about the deliverables expected from each task. Ensure communication and acceptance of Project and the Defined Responsibilities are signed off. 6. Designate EDI business contacts The core of the EDI Implementation Project Team should be from within your organization. Additional project personnel may be supplemented by contracting external experts who have previously participated in other successful EDI implementations. Identify and list people who will be primary and secondary contacts for all areas. This list should have complete contact information with major responsibilities clearly defined and signed off. 7. Designate EDI technical contacts 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 51 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) As with business contacts this group should include representatives from each trading partner, as well as your own internal staff. A contact list should be established with names, contact information and major responsibilities. Industry groups (e.g. GS1 Canada), network providers and other retailers and vendors are a good source to provide direction to your in-house staff. 8. Review internal system and business procedures A thorough current system analysis should be undertaken. The present process that creates the business documents and the flow of the documents should be recorded. Rules or procedures that affect its life as a document need to be included. I. Determine how EDI should be integrated into existing systems II. Develop a preliminary scope of the effort to achieve integration 9. Secure the appropriate reference materials Your list should include: • Canadian VICS EDI Implementation Guidelines • EDI Architecture Guides • Internal systems documentation For additional information or questions contact the GS1 Canada (416) 510-8039 or send an email to [email protected] 10. Establish Trading Partner Contacts This will serve to initially establish the contacts within each trading partner organization for both business and communication related requirements. For each contact, the following information should be obtained: • Name of contact and position (includes email, phone and address) • What their responsibilities are in relation to EDI • How they may be contacted 11. Conduct an EDI survey with trading partners Survey your trading partners to identify their EDI capabilities including: • EDI Transactions (current and future) • EDI Standards and Versions • Communication methods (e.g. Commercial Network / Direct Connection) 12. Review data contained in the documents to be exchanged A thorough review of the data mapping requirements for each business document should be performed against the Canadian VICS EDI Implementation Guidelines for Foodservice. Through this process you will be able to determine whether your internal system documents contain all of the required/mandatory data elements. Optional data elements can be identified and discussed with each trading partner to determine applicability. All outstanding issues should be identified and addressed with each trading partner. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 52 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) 13. Determine what product information will be provided Product information/identification does vary widely from one distributor/retailer or supplier to another. Whether a unique product code structure or any of the existing options will be used must be identified. 14. Determine what partnership identification scheme will be used A unique trading partner identifier needs to be established for each trading division of your organization. (Example: GLN or DUNS+4 – see glossary). 15. Develop an overall systems design Some of the elements likely to be included: • General systems narrative • System data flow diagram • Functional analysis • Inputs/outputs • Processing • Controls/Audits • Backup/restart specifications • Program descriptions • Impact on facilities • Detailed specifications of the computer programs • Specifications of the data formats and data mappings • Specifications of the communications mechanisms • Specifications of billing procedures and any back up statistical reports • Details of security procedures • Operational procedures • Documentation of all processes and programs • Business training materials • Document business process changes as required 16. Decide on translation software strategy There are two options to handle this. Purchase translation software or outsource the services to a third party solution provider. Factors for either Purchasing or Outsourcing that should be used considered are: • Estimated Transaction Volume • Current technology infrastructure • Internal resource availability • Analyze the costs and maintenance for initial and future development • Integration to existing systems 17. Decide on communication solution The results of your EDI Survey with your trading partners will influence your choice of communication solution. The timing of this decision should be made very early, as it will influence many of the future decisions you will have to make. VAN Solution Providers have standard cost contracts and commercial price lists, all of which should be reviewed before making your decision. 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 53 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) Direct connection, such as AS2, is an alternative to using commercial networks (VANS). This decision requires the trading partners to accept the burden of maintaining the connection, coordinating the polling schedule (if applicable), providing audit reports, and generating invoices if the costs (if any) are to be shared and related responsibilities. 18. Code and test the interface to in-house systems It will be necessary to develop programs, which interface between your internal applications and files generated by translation software, in order to process the business information. It is also important to test that these programs are functioning properly. 19. Finalize network provider’s optional services Compliance checking is one of many types of services that are offered. Various reports that could be useful to determine the status of transmissions can be made available. Be sure to establish the cost of the optional services — they are not always offered for free! 20. Implement the translation software Whether you purchased your translation software or have outsourced to a third party solution provider you should first use whatever education support is available to prepare your staff to use the software or to understand how to work with the third party provider. If you purchased your software make sure you have determined the amount of time required to implement the software and configured it to be ready for use. With a third party solution, they should provide a timeline to tell you how long it will take for them to prepare their system for you. For both solutions you will need to prepare and implement the network connectivity to allow you to exchange your transactions. 21. Conduct system test with translation and network The purpose of this will be to verify the following capabilities: Sending Documents • Generate the data from the internal system • Translate the data into the EDI document format • Send document to the network • If applicable, receive functional acknowledgement Receiving Documents • Receive transmission from the network • Translate the document into your data files • Interface data into internal system • If applicable, generate and send a functional acknowledgment Determine cost associated with testing. 22. Conduct system test with your trading partner The purpose of this test is to be able to verify the following capabilities: 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 54 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) • • • • • • Send and receive transmission to and from your trading partner through your selected communication provider and process functional acknowledgment For received documents, translate into internal file and interface with your systems For sent documents, receive data from the internal systems and translate into required document formats Validate received or sent documents were successfully transmitted Validate the content of the documents against the specific business event such as: order, invoice, etc. Send paper documents in parallel to your trading partner for validation of the documents sent electronically. You may wish to extend this practice for some pre-determined period following your EDI implementation. Extensive system testing should be done prior to implementation. 23. Establish production cutover date criteria Develop a signoff document that includes all the participants (Example: internal departments and all external trading partners) in the EDI Implementation Project. Following the testing and resolution of all outstanding issues, the cutover date can be defined. Cutover consideration needs to be taken into account for business documents communicated before the cutover date. Example Can EDI invoices be processed for orders issued prior to the cutoff date? 24. Implementation One document transmitted successfully will be more rewarding than hundreds with problems. Selecting your initial trading partner for piloting will be critical to the overall success of the project. It is recommended that you collect data during the first few months for use in a post mortem review of the project. This information will be useful for your management and new or potential trading partners. 25. Re-Evaluate the checklist for future implementations Eliminate unnecessary tasks and simplify the process of establishing new trading relationships. This is also a good time to review whether assumptions about the benefits have been realized (e.g. reductions in data entry/data validation/data corrections, lower inventory levels etc). 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 55 of 57 Technical Standards Work Group – Foodservice Foodservice Business Process and EDI (GS1C11-513) APPENDIX 5: GLOSSARY Expression Adjustment Amount Bill to Billing information Delivery/pickup/appointment (date and time)/cancellation date DUNS+4 Freight on board (FOB) GLN Gross Amount / 850 Gross paid /820 GTIN Marked pricing on product Net / 850 Net payment / 820 Pricing/currency Shipping instructions Shipping locations Sold To Special instructions Specific arrival window (time) Expression Description Cash Discount Purchasing Organization address the invoice should be sent to by the Selling Organization Billing information is use to create invoice Delivery date: Date of the shipment should be delivered. Pickup date: Date at which Purchasing Organization is picking up the shipment. Appointment date & time: Selling Organization needs to book an appointment date and time from customer to deliver the shipment to their store or warehouse. Cancellation Date: Customer will not accept shipment after cancellation date. DUNS+4- is a 13-digit number to identify allocation. the Duns +4 has two components; a 9-digit number assigned by Dun & Bradstreet to identify a company or a subset of a company (DUNS) and a 4-digit number assigned by the company or subset to uniquely identify a location within their own domain. The Selling Organization/Vendor is responsible for all freight expense The GLN is a 13-digit number used to uniquely identify a location. (Any legal, functional or physical location within a business or organizational entity. The GLN components are An EAN.UCC/ECCC Company Prefix A location reference and A check digit List Price Amount Paid after discount Product GTIN The Global Trade Item Number (GTIN) is the new term for the 14-digit data structure to uniquely identify trade items(products and services) within the EAN.UCC system Product marked price is the price marked by the store on the good; the people who come into the store and pay List Price less any off invoices. Net is Invoice Cost Unit price. Added information which helps Selling Organization shipper's to transport the load. Purchasing Organization address from where shipment will ship by the Selling Organization Purchasing Organization address the shipment should be sent to by the Selling Organization Special shipment delivery instruction Range of dates in which shipment needs to arrive 2012 GS1 Canada – Technical Standards Work Group - Foodservice EDI Page 56 of 57 Appendix 6: Industry Implementation Road Map with Timelines Foodservice EDI Implementation Timeline for Order to Cash - 7 Transaction Sets Months Transaction Name (TS) TS# Purchase Order 850 Purchase Order 855 Acknowledgment 1 2 3 4 5 6 7 8 Internal Preparation 10 11 Internal Preparation Internal Preparation Advance Ship Notice 856 Internal Preparation Internal Preparation Payment 820 Functional Acknowledgment 997 9 12 month span Community Implementation Community Implementation Community Implementation Community Implementation Internal Preparation Internal Preparation 12 Community Implementation Purchase Order Change 860 Invoice 810 Year Community Implementation Community Implementation Foodservice EDI Change Summary Version 4010-2012 Table of Contents Section 1: Section 2: Section 2A: Section 3: Change Summary 4010 to 4010-2012 .................................................................................................. 2 Data Elements and Position Identification ......................................................................................... 22 Data Element 355 Unit or Basis for Measurement ............................................................................ 54 Data Element 1300 Service, Promotion, Allowance or Charge .......................................................... 58 This Foodservice Implementation Guideline for EDI document reflects information for the following Transaction Sets: • 850 Purchase Order • 855 Purchase Order Acknowledgment • 860 Purchase Order Change Request- Buyer Initiated • 856 Ship Notice / Manifest (ASN Advance Ship Notice) • 810 Invoice • 820 Payment Order/Remittance Advice • 997 Functional Acknowledgment Foodservice EDI Change Summary Version 4010 to 4010-2012 Section 1: 810 INV - 850 PO - Change Summary 4010 to 4010-2012 855 POA - 856 ASN - 997 FA - Segment & Element Position - - Data Element Code and Expression (All changes below from CR GS1C11-513) - - - - - - - - - - - - - - - - - - - - BEG02 BEG04 AK101 GS1 Canada – Industry Relations Standards Action in Foodservice EDI Version 4010-2012 1/0200 92- Purchase Order Type Code BEG04 1/0200 328- Release Number AK101 1/0200 479- Functional Identifier Code - BE Blanket Order/Estimated Quantities (Not firm Commitment) REMOVED TS852 Product Activity Data from Foodservice EDI Transactions Order to Cash ADDED TS820 Payment Order/Remittance Advice in Foodservice EDI Transactions Order to Cash ADDED TS860 Purchase Order Change Request- Buyer Initiated FS in Foodservice EDI Transactions Order to Cash ADDED one code in TS850 BEG02 92Purchase Order Type Code position 1/0200 OPENED BEG04 DE 328 Release Number in TS850 position 1/0200 - IN Invoice Information (810,819) - PC Purchase Order Change Request - Buyer Initiated (860) - PO Purchase Order (850) - PR Purchase Order Acknowledgement (855) - RA Payment Order/Remittance Advice (820) - SH Ship Notice/Manifest (856) Page 2 of 81 ADDED 6 codes in TS977 AK101 DE 479 position 1/0200 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO Segment & Element Position AK201 1/0300 REF 1/0500 Reference Identification REF01 1/0500 128- Reference Identification Qualifier -CT Contract Number REF01 REF01 1/0500 128- Reference Identification Qualifier - D3 National Association of Boards of Pharmacy Number REF01 REF01 1/0500 128- Reference Identification Qualifier AK503,504, 505,506 1/0600 718 Transaction Set Syntax Error Code - IV Seller's Invoice Number - VN Vendor Order Number - 1 Transaction Set Not Supported - 2 Transaction Set Trailer Missing - 3 Transaction Set Control Number in Header and Trailer Do Not Match - 4 Number of Included 855 POA 856 ASN 997 FA AK201 REF REF REF01 REF01 AK503,504, 505,506 GS1 Canada – Industry Relations Standards Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) 143- Transaction Set Identifier Code - 810 Invoice - 820 Payment Order/Remittance Advice - 850 Purchase Order - 855 Purchase Order Acknowledgment - 856 Ship Notice/Manifest - 860 Purchase Order Change Request - Buyer Initiated Page 3 of 81 ADDED 6 codes in TS977 AK201 DE 143 position 1/0300 REMOVED Syntax Notes 2 & 3 from TS850 and TS855: 2 If either C04003 or C04004 is present, then the other is required. 3 If either C04005 or C04006 is present, then the other is required. ADDED one code in TS850 REF01 DE 128 position 1/0500 REMOVED code D3 National Association of Boards of Pharmacy Number in TS850 and TS855 REF01 DE 128 position 1/0500 ADDED 2 codes in TS855 REF01 DE 128 position 1/0500 ADDED 5 codes in TS977 AK503,504,505,506 DE 718 position 1/0600 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) Segments Does Not Match Actual Count - 5 One or More Segments in Error PER03 PER03 PER03 1/0600 365-Communication Number Qualifier - EM Electronic Mail ADDED one code in TS810 and TS850 PER03 DE 365 Position 1/0600 PER05 PER05 PER05 1/0600 365 Communication Number Qualifier - EM Electronic Mail -TE Telephone PER06 PER06 PER06 1/0600 364 Communication Number AK906,907, 908,909 1/0700 716- Functional Group Syntax Error Code OPENED PER05 DE 365 Communication Number Qualifier Code including 2 codes in TS810 and TS850 position 1/0600 OPENED PER06 DE 365 Communication Number Qualifier Code including 2 codes in TS810 and TS850 position 1/0600 ADDED 5 codes in TS977 AK906,907,908,909 DE 716 position 1/0700 N101 N101 1/0700 N103 N103 1/0700 98 Entity Identifier Code 66- Identification Code Qualifier AK906,907, 908,909 GS1 Canada – Industry Relations Standards - 1 Functional Group Not Supported - 2 Functional Group Version Not Supported - 3 Functional Group Trailer Missing - 4 Group Control Number in the Functional Group Header and Trailer Do Not Agree - 5 Number of Included Transaction Sets Does Not Match Actual Count Only codes BO, BS, BT, RI, SF, ST, SU and VN - 1 D-U-N-S Number, Dun & Bradstreet - 91 Assigned by Seller or Seller's Agent - 92 Assigned by Buyer Page 4 of 81 See Data Element 98 in List REMOVED 3 codes from TS810 N103 DE66 position 1/0700 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) or Buyer's Agent SAC02 SAC02 1/1200 1300- Service, Promotion, Allowance, or Charge Code SAC09 SAC09 1/1200 355- Unit or Basis for Measurement Code ITD01 1/1300 336- Terms Type Code ITD01 1/1300 336- Terms Type Code ITD01 ITD01 GS1 Canada – Industry Relations Standards - D350 Goods and Services Credit Allowance - D360 Goods and Services Tax Charge - H490 Subject To Tax On Resale - H770 Tax - State Tax - H806 Tax Credit - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote - 01 Basic with note - 04 Deferred or Installment with note - 01 Basic - 02 End of Month (EOM) - 03 Fixed Date - 04 Deferred or Installment - 06 Mixed - 07 Extended - 10 Instant - 11 Elective - 12 10 Days After End Page 5 of 81 ADDED 5 codes in TS850 SAC02 DE 1300 position 1/1200 ADDED 12 codes in TS850 SAC09 DE 355 position 1/1200 REMOVED 2 codes from TS810 ITD01 366 position 1/1300 REMOVED 9 codes from TS850 ITD01 366 position 1/1300 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) of Month ITD02 ITD02 1/1300 333- Terms Basis Date Code ITD09 ITD09 1/1300 388- Terms Deferred Due Date REMOVED ITD09 DE 388 from TS810 position 1/1300 ITD10 ITD10 1/1300 389- Deferred Amount Due REMOVED ITD10 DE 389 from TS810 position 1/1300 ITD11 ITD11 1/1300 342- Percent of Invoice Payable REMOVED ITD11 DE 342 from TS810 position 1/1300 ITD12 ITD12 1/1300 352 Description REMOVED ITD12 DE 352 from TS810 position 1/1300 DTM01 DTM01 1/1500 374- Date/Time Qualifier -118 Requested Pickup REMOVED one code from TS855 DTM01 DE 374 position 1/1500 N101 N101 1/3000 98- Entity Identifier Code REMOVED 4 codes from TS855 N101 DE 98 position 1/3000 N101 N101 1/3000 98- Entity Identifier Code N103 N103 1/3000 66- Identification Code Qualifier - FR Message From - MA Party for whom Item is Ultimately Intended Ultimate receiver - OB Ordered By Customer of retailer - TO Message To - BO Broker or Sales Office - SU Supplier/Manufacturer - VN Vendor - 1 D-U-N-S Number, Dun & Bradstreet - 91 Assigned by Seller or Seller's Agent - 92 Assigned by Buyer or Buyer's Agent GS1 Canada – Industry Relations Standards - 8 Invoice Transmission Date Page 6 of 81 REMOVED one code from TS850 DE ITD02 333 position 1/1300 ADDED 3 codes in TS855 N101 DE 98 position 1/3000 REMOVED 3 codes fromTS855 N103 DE 66 position 1/3000 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV Segment & Element Position N101 N101 1/3100 98- Entity Identifier Code N101 N101 1/3100 98- Entity Identifier Code N103 N103 1/3100 66- Identification Code Qualifier 850 PO 855 POA 856 ASN GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) - AG Agent/Agency - BL Party to Receive Bill of Lading - CB Customs Broker - CN Consignee - CS Consolidator - CT Country of Origin - EX Exporter - FR Message From - FW Forwarder - H9 Designer - MA Party for whom Item is Ultimately Intended Ultimate receiver - MF Manufacturer of Goods - NP Notify Party for Shipper's Order - OB Ordered By - TO Message To - Z7 Mark-for Party -VN Vendor - 1 D-U-N-S Number, Dun & Bradstreet - 91 Assigned by Seller or Seller's Agent - 92 Assigned by Buyer or Buyer's Agent Page 7 of 81 REMOVED 16 codes from TS850 N101 DE 98 position 1/3100 ADDED one code in TS850 N101 DE 98 position 1/3000 REMOVED 3 codes fromTS850 N103 DE 66 position 1/3100 Foodservice EDI Change Summary Version 4010 to 4010-2012 Action in Foodservice EDI Version 4010-2012 Segment & Element Position IT103 IT103 2/0100 355 Unit or Basis for Measurement Code - BG Bag - BR Barrel - DR Drum - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - TE Tote ADDED 9 codes in TS810 IT103 355 position 2/0100 IT106 IT106 2/0100 235- Product/Service ID Qualifier - EN European Article Number (EAN) (2-5- 51) - IN Buyer's Item Number - UA U.P.C./EAN Case Code (2-5-5) - UN U.P.C. Case Code Number (1- 1-5-5) - UP U.P.C. Consumer Package Code (1-5-5-1) - VN Vendor's (Seller's) Item Number REMOVED 6 codes from TS810 IT106 235 position 2/0100 IT108,110, 112,114, 116 IT109,111, 113,115 IT108,110, 112,114,11 6 IT107, 09,111,113 ,115 PO103 2/0100 235- Product/Service ID Qualifier Closed IT108,110,112,114,116 DE 235 from TS810 position 2/0100 2/0100 234- Product/Service ID Closed IT109,111,113,115 DE 234 from TS810 position 2/0100 2/0100 355-Unit or Basis for Measurement Code 810 INV 850 PO 855 POA 856 ASN PO103 GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) - BA Bale - BO Bottle - BX Box - CN Can - CT Carton - DS Display - DZ Dozen - PK Package - RL Roll Page 8 of 81 REMOVED 9 codes in TS850 PO103 DE 355 position 2/0100 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV Action in Foodservice EDI Version 4010-2012 Segment & Element Position PO103 2/0100 355-Unit or Basis for Measurement Code - DR Drum - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - TE Tote ADDED 7 codes in TS850 PO103 DE 355 position 2/0100 PO103 2/0100 355-Unit or Basis for Measurement Code - BG Bag - BR Barrel - DR Drum - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - TE Tote ADDED 9 codes in TS855 PO103 DE 355 position 2/0100 PO104 PO104 2/0100 212- Unit Price PO106 PO106 2/0100 235- Product/Service ID Qualifier PO106 2/0100 235- Product/Service ID Qualifier 850 PO 855 POA 856 ASN PO103 PO103 PO106 GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) CLOSED PO104 DE 212 from TS850 position 2/0100 - EN European Article Number (EAN) (2-5- 51) - IN Buyer's Item Number - UA U.P.C./EAN Case Code (2-5-5) - UN U.P.C. Case Code Number (1-1-5-5) - UP U.P.C. Consumer Package Code (1-5-5-1) - VN Vendor's (Seller's)Item Number - EN European Article Number (EAN) (2-5- 51) - UA U.P.C./EAN Case Code (2-5-5) Page 9 of 81 REMOVED 6 codes in TS850 PO106 DE 235 position 2/0100 REMOVED 4 codes from TS855 PO106 DE 235 position 2/0100 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) - UN U.P.C. Case Code Number (1-1-5-5) - UP U.P.C. Consumer Package Code (1-5-5-1) PO108, 110,112,11 4,116 PO108, 110,112,11 4,116 PO108, 110,112,11 4,116 2/0100 235- Product/Service ID Qualifier CLOSED PO108, 110,112,114,116 DE 235 from TS850 and TS 855 position 2/0100 PO109,111 ,113,115, 117 PO109,111 ,113,115, 117 CTP01 PO109,111 ,113,115,1 17 CTP01 2/0100 234- Product/Service ID 2/0400 687- Class of Trade Code - AG Agent - BG Buying Group - DE Dealer - DI Distributor - RS Resale CLOSED PO109,111,113,115,117 DE 234 from TS850 and TS 855 position 2/0100 OPENED in TS855 CTP01 DE 687 position 2/0400 including 5 codes CTP02 CTP02 2/0400 236- Price Identifier Code - ALT Alternate Price - CAT Catalog Price - MSR Manufacturer's Suggested Retail - PRP Promotional price - RES Resale ADDED 5 codes in TS855 CTP02 DE 236 position 2/0400 CTP02 CTP02 2/0400 236- Price Identifier Code - OPP Original Purchase Order Price REMOVED one code from TS855 CTP02 DE 236 position 2/0400 GS1 Canada – Industry Relations Standards Page 10 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV Action in Foodservice EDI Version 4010-2012 Segment & Element Position CTP05- 01 CTP05 2/0400 355- Unit or Basis for Measurement Code CTP11 CTP11 2/0400 289- Multiple Price Quantity OPENED CTP11 DE 289 inTS855 position 2/0400 CTP04 CTP04 2/0400 380- Quantity CLOSED CTP04 DE 380 from TS850 position 2/0400 CTP05 CTP05 2/0400 C001- Composite Unit of Measure CLOSED CTP05 DE C001 from TS850 position 2/0400 CTP05 C00101 CTP05 C00101 2/0400 355- Unit or Basis for Measurement Code CLOSED CTP05 C00101 DE 355 from TS850 position 2/0400 850 PO 855 POA 856 ASN GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) - BG Bag - BR Barrel - CA Case - CC Cubic Centimeter - CF Cubic Feet - CI Cubic Inches - CR Cubic Meter - DB Dry Pounds - DR Drum - EA Each - FT Foot - FZ Fluid Ounce (Imperial) - GA Gallon - GI Imperial Gallons - GR Gram - IN Inch - KG Kilogram - LB Pound - LT Liter - ML Milliliter - PA Pail - PL Pallet/Unit Load - PT Pint - PX Pint, Imperial - TE Tote - YD Yard Page 11 of 81 ADDED 26 codes in TS855 position 2/0400 Foodservice EDI Change Summary Version 4010 to 4010-2012 Action in Foodservice EDI Version 4010-2012 Segment & Element Position CTP09 2/0400 639 Basis of Unit Price Code CTP04 CTP04 2/0500 380- Quantity CTP05 CTP05 2/0500 C001- Composite Unit of Measure CLOSED CTP05 DE C001 from TS810 position 2/0500 CTP05 C00101 CTP05 C00101 2/0500 355- Unit or Basis for Measurement Code CLOSED CTP05 C00101 DE 355 from TS810 position 2/0500 CTP09 CTP09 2/0500 639 Basis of Unit Price Code PID PID 2/0500 Product/Item Description PO402 PO402 2/0900 357- Size CLOSED CTP09 DE 639 (NT Net, and PE Price per Each) from TS810 position 2/0500 ADDED PID Product /Item Description segment in TS855 position 2/0500 CLOSED PO402 DE 357 from TS855 position 2/0900 PO403 PO403 2/0900 355- Unit or Basis for Measurement Code PO403 2/0900 355- Unit or Basis for Measurement Code PO406 2/0900 384 Gross Weight per Pack 810 INV 850 PO 855 POA 856 ASN CTP09 PO403 PO406 GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) CLOSED CTP09 DE 639 (NT Net, and PE Price per Each) from TS850 position 2/0400 CLOSED CTP04 DE 380 from TS810 position 2/0500 CLOSED PO403 DE 355 from TS855 position 2/0900 - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote ADDED 12 codes in TS850 PO403 355 position 2/0900 OPENED PO406 DE 384 in TS855 position 2/0900 Page 12 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO Action in Foodservice EDI Version 4010-2012 Segment & Element Position PO407 PO407 2/0900 355- Unit or Basis for Measurement Code PO408 PO408 2/0900 385- Gross Volume per Pack PO409 PO409 2/0900 355- Unit or Basis for Measurement Code - CC Cubic Centimeter - CF Cubic Feet - CI Cubic Inches - CR Cubic Meter - GA Gallon - GI Imperial Gallons - LT Liter - ML Milliliter - PT Pint - PX Pint, Imperial OPENED PO409 DE 355 including 10 codes inTS855 position 2/0900 PO403 2/1000 355- Unit or Basis for Measurement Code - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote ADDED 12 codes in TS810 PO403 355 position 2/1000 TD103 Shipment TD1103 Shipment 2/1100 23- Commodity Code Qualifier TD104 Shipment TD1 04 Shipment 2/1100 22- Commodity Code TD105 Shipment TD1 05 Shipment 2/1100 79- Lading Description 855 POA 856 ASN PO403 GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) -KG Kilogram - LB Pound OPENED PO407 DE 355 including 2 codes inTS855 position 2/0900 OPENED PO408 DE 385 in TS855 position 2/0900 CLOSED TD103 DE 23 from TS856 segment TD1 -Shipment, position 2/1100 CLOSED TD104 DE 22 from TS856 segment TD1 -Shipment, position 2/1100 CLOSED TD104 DE 79 from TS856 segment TD1 -Shipment, position 2/1100 Page 13 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) TD110 Shipment TD110 Shipment 2/1100 355- Unit or Basis for Measurement Code - CC Cubic Centimeter - CF Cubic Feet - CI Cubic Inches - CR Cubic Meter - GA Gallon - GI Imperial Gallons - LT Liter - ML Milliliter - PT Pint - PX Pint, Imperial ADDED TD110 HL SHIPMENT DE 355 including 10 codes inTS856 position 2/1100 TD502 Shipment TD502 Shipment 2/1200 66- Identification Code Qualifier - 91 Assigned by Seller or Seller's Agent - 92 Assigned by Buyer or Buyer's Agent REMOVED 2 codes from TS856 segment TD5 - Shipment, TD502 DE 66 position 2/1200 SAC SAC 2/1300 SAC02 SAC02 2/1300 GS1 Canada – Industry Relations Standards Service, Promotion, Allowance, or Charge Information 1300- Service, Promotion, Allowance, or Charge Code - D350 Goods and Services Credit Allowance - D360 Goods and Services Tax Charge - H490 Subject To Tax On Resale - H770 Tax - State Tax - H806 Tax Credit Page 14 of 81 ADDED to Semantics in TS855 position 2/1300: 8. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. 9. SAC16 is used to identify the language being used in SAC15. ADDED 5 codes in TS855 SAC02 DE 1300 position 2/1300 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO SAC09 Action in Foodservice EDI Version 4010-2012 Segment & Element Position SAC09 SAC09 2/1300 355- Unit or Basis for Measurement Code SAC11 SAC11 2/1300 380- Quantity OPENED SAC11 DE 380 in TS855 position 2/1300 SAC14 SAC14 2/1300 770- Option Number OPENED SAC14 DE 770 in TS855 position 2/1300 SDQ 2/1400 Destination Quantity REF Shipment REF Shipment 2/1500 Reference Identification PER03 Shipment PER03 Shipment 2/1510 365-Communication Number Qualifier - EM Electronic Mail PER05 Shipment PER05 Shipment 2/1510 365 Communication Number Qualifier - EM Electronic Mail -TE Telephone PER06 Shipment PER06 Shipment 2/1510 364- Communication Number SAC 2/1800 855 POA 856 ASN SDQ SAC GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) - BG Bag - BR Barrel - DR Drum - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - TE Tote ADDED 9 codes in TS850 and TS 855 SAC09 355 position 2/1300 Closed SDQ Segment from TS810 position 2/1400 Service, Promotion, Allowance, or Charge Information REMOVED Syntax in TS856 segment REF- Shipment, position 2/1500: 2 If either C04003 or C04004 is present, then the other is required. 3 If either C04005 or C04006 is present, then the other is required. ADDED one code in TS856 PER03 DE 365 Position 2/1510 OPENED PER05 and ADDED the 2 codes in TS856 segment PER Shipment, position 2/1510 OPENED PER06 in TS856 segment PER - Shipment, position 12/1510 ADDED to Semantics in TS810 position 2/1800: 8. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. 9. SAC16 is used to identify the Page 15 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) language being used in SAC15. SAC09 SAC09 2/1800 355- Unit or Basis for Measurement Code SAC14 SAC014 2/1800 770- Option Number SDQ 2/1900 N101 Shipment N101 Shipment 2/2200 98- Entity Identifier Code N103 Shipment N103 Shipment 2/2200 66- Identification Code Qualifier SDQ SDQ GS1 Canada – Industry Relations Standards - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote ADDED 12 codes in TS810 SAC09 355 position 2/1800 OPENED 770 Option Number in TS810 position2/1800 Destination Quantity REMOVED Segment SDQ from TS850 and TS855 position 2/1900 - BS Bill and Ship To - CS Consolidator - FR Message From - LP Loading Party - MA Party for whom Item is Ultimately Intended - OB Order By Customer of Retailer - TO Message To - UP Unloading Party - YW Discharge Point - 1 D-U-N-S Number, Dun & Bradstreet - 91 Assigned by Seller or Seller's Agent Page 16 of 81 REMOVED 9 codes from TS856 segment N1 - Shipment, N101 DE 98 position 2/2200 REMOVED 3 codes from TS856 segment N1 -Shipment, N103 DE 66 position 2/2200 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) N103 Shipment N103 Shipment 2/2200 66- Identification Code Qualifier - 92 Assigned by Buyer or Buyer's Agent - UL UCC/EAN Location Code TD108 Order TD108 Order 2/1100 355- Unit or Basis for Measurement Code - GR Gram - KG Kilogram REF01 Order REF01 Order 2/1500 128- Reference Identification Qualifier N101 Order N101 Order 2/2200 98- Entity Identifier Code N103 (Order N103 Order 2/2200 66- Identification Code Qualifier LIN02 Pack LIN02 Pack 2/0200 235- Product/Service ID Qualifier - UCB UCC Bill of Lading Number (17 Digits) - UCM UCC Master Bill of Lading Number (17 Digits) - MA Party for whom Item is Ultimately Intended - 1 D-U-N-S Number, Dun & Bradstreet - 91 Assigned by Seller or Seller's Agent - 92 Assigned by Buyer or Buyer's Agent - UA U.P.C./EAN Case Code (2-5-5) LIN04 Pack LIN04 Pack 2/0200 235- Product/Service ID Qualifier LIN06 Pack LIN06 Pack 2/0200 235- Product/Service ID Qualifier CLOSED LIN06 DE 235 from TS856 segment - Pack, position 2/0200 LIN07 Pack LIN07 Pack 2/0200 234- Product/Service ID CLOSED LIN07 DE 234 from TS856 segment - Pack, position 2/0200 GS1 Canada – Industry Relations Standards - LT Lot Number - UK U.P.C./EAN Shipping Container Code (1-2-5-5-1) Page 17 of 81 ADDED one code to TS856 segment N1 -Shipment, N103 DE 66 position 2/2200 ADDED 2 codes in TS856 segment TD1 - Order, TD108 DE 355 position 2/1100 REMOVED 2 codes in TS856 segment REF- Order, REF01 DE 128 position 2/1500 REMOVED one code from TS856 segment N1 - Order, N101 DE 98 position 2/2200 REMOVED 3 codes from TS856 segment N1 -Order, N103 DE 66 position 2/2200 REMOVED one code from TS856 segment LIN - Pack, LIN02 DE 235 position 2/0200 ADDED 2 codes in TS856 Segment LIN - Pack, LIN04 DE 235 position 2/0200 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) SN103 Pack SN103 Pack 2/0300 355-Unit or Basis for Measurement Code - BG Bag - BR Barrel - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote ADDED 11 codes in TS856 segment SN- Pack, SN103 DE 355 position 2/0300 MAN01 Pack MAN01 Pack 2/1900 88- Marks and Numbers Qualifier - UC U.P.C. Shipping Container Code MAN04 Pack MAN04 Pack 2/1900 88- Marks and Numbers Qualifier - GM SSCC-18 and Application Identifier - UP U.P.C. Consumer Package Code (1-5-5-1) REMOVED one Code from TS856 segment MAN- Pack, MAN01 DE 88 position 2/1900 OPENED MAN04 DE 88 including 2 codes in TS856 Segment - MANPack, position 2/1900 MAN05 Pack MAN05 Pack 2/1900 87- Marks and Numbers LIN02 Item LIN02 Item 2/0200 235- Product/Service ID Qualifier LIN04,06,08, 10,12,14,16 Item LIN04,06,0 8,10,12,14, 16 Item 2/0200 235- Product/Service ID Qualifier GS1 Canada – Industry Relations Standards OPENED MAN05 DE 87 for use with MAN04 in TS856 Segment - MANPack, position 2/1900 - EN European Article Number (EAN) (2-5-5-1) - IT Buyer's Style Number - LT Lot Number - UA U.P.C./EAN Case Code (2-5-5) - UN U.P.C. Case Code Number (1-2-5-5) - UP U.P.C. Consumer Package Code (1-5-5-1) REMOVED 6 codes from TS856 segment LIN - Item, LIN02 DE 235 position 2/0200 CLOSED LIN04,6,08,10,12,14,16 DE 235 from TS856 segment LIN - Item, position 2/0200 Page 18 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV 850 PO 855 POA 856 ASN 997 FA Segment & Element Position Data Element Code and Expression Action in Foodservice EDI Version 4010-2012 (All changes below from CR GS1C11-513) LIN05,07,09, 11,13,15,17 Item LIN05,07,0 9,11,13,15, 17 Item 2/0200 234- Product/Service ID SN103 Item SN103 Item 2/0300 355-Unit or Basis for Measurement Code PO406 Item PO406 Item 2/0600 384- Gross Weight per Pack CLOSED PO406 DE 384 from TS856 segment PO4-Item, position 2/0600 PO407,09 Item PO407,09 Item 2/0600 355- Unit or Basis for Measurement Code PO408 Item PO408 Item 2/0600 385- Gross Volume per Pack CLOSED PO407,09 DE 2/0600 from TS856 segment PO4-Item, position 2/0600 ( CLOSED PO408 DE 385 from TS856 segment PO4-Item, position 2/0600 PID03 Item PID03 Item 2/0700 559- Agency Qualifier Code CLOSED PID03 DE 559 from TS856 segment PID -Item, position 2/0700 PID04 Item PID04 Item 2/0700 751- Product Description Code CLOSED PID04 DE 751 from TS856 segment PID -Item, position 2/0700 TD4 Item TD4 Item 2/1400 GS1 Canada – Industry Relations Standards CLOSED LIN05,07,09,11,13,15,17 DE 234 from TS856 segment LIN - Item, position 2/0200 - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote Carrier Details (Special Handling, or Hazardous Materials, or Both) ADDED 12 codes in TS856 segment SN- Item, SN103 DE 355 position 2/0300 REMOVED TD4 HL-ITEM Segment from TS856 position 2/1400 Page 19 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 810 INV Action in Foodservice EDI Version 4010-2012 Segment & Element Position ACK03 2/2700 355- Unit or Basis for Measurement Code CTT02 CTT02 3/0100 347- Hash Total CLOSED CTT02 DE 347 from TS850 position 3/0100 CTT03 CTT03 3/0100 81- Weight CLOSED CTT03 DE 81 from TS850 position 3/0100 CTT04,06 CTT04,06 3/0100 355- Unit or Basis for Measurement Code CLOSED CTT06 DE 355 from TS850 position 3/0100 CTT05 CTT05 3/0100 183- Volume CLOSED from TS850 position 3/0100 CTT07 CTT07 3/0100 352- Description CLOSED CTT07 DE 3/0100 from TS850 position 3/0100 SAC 3/0400 850 PO 855 POA 856 ASN ACK03 SAC GS1 Canada – Industry Relations Standards 997 FA Data Element Code and Expression (All changes below from CR GS1C11-513) - BG Bag - BR Barrel - DR Drum - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - TE Tote Service, Promotion, Allowance, or Charge Information ADDED 9 codes in TS855 ACK03355 position 2/2700 ADDED to Semantics in TS810 position 3/0400: 8. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. 9. SAC16 is used to identify the language being used in SAC15. Page 20 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Action in Foodservice EDI Version 4010-2012 Segment & Element Position SAC09 SAC009 3/0400 355- Unit or Basis for Measurement Code - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote ADDED 12 codes in n TS810 SAC09 355 position 3/0400 ISS02 ISS02 3/0600 355- Unit or Basis for Measurement Code ADDED 12 codes in TS810 ISS02 355 position 3/0600 ISS04 ISS04 3/0600 355- Unit or Basis for Measurement Code - BG Bag - BR Barrel - CA Case - DR Drum - EA Each - GA Gallon - KG Kilogram - LB Pound - LT Liter - PA Pail - PL Pallet/Unit Load - TE Tote - KG Kilogram - LB Pound 810 INV 850 PO 855 POA 856 ASN SLN GS1 Canada – Industry Relations Standards 997 FA SLN Data Element Code and Expression (All changes below from CR GS1C11-513) Subline Item Detail ADDED 2 codes in TS810 SAC09 355 position 3/0600 CLOSED SLN segment from TS855 Page 21 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Section 2: Data Elements and Position Identification Data Element # and Name Codes 810 100 Currency Code 1005 Hierarchical Structure Code 1005 Hierarchical Structure Code 100 Currency Code 820 850 1/0400 CUR02 Yes 855 856 1/0400 CUR02, 05 Yes 1/0200 BSN05 0001 Shipment, Order, Packaging, Item Yes Yes 100 Currency Code CAD - Canadian 1/0400 CUR02 1/0400 CUR02 100 Currency Code USD - United States 1/0400 CUR02 1/0400 CUR02 Yes 103 Packaging Code 103 - Packaging Code BAG - Bag 103 - Packaging Code CTN - Carton 103 - Packaging Code MIX Mixed Container Types 103 - Packaging Code PLT - Pallet 103 - Packaging Code SLP- Slip Sheet 103 - Packaging Code SRW - Shrink Wrap 103 - Packaging Code 01 - Aluminum GS1 Canada – Industry Relations Standards 860 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Shipment 2/1100 TD101 Shipment 2/1100 TD101 Order Page 22 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 103 - Packaging Code 25 - Corrugated or Solid 103 - Packaging Code 31- Fibre 103 - Packaging Code 58 - Metal 103 - Packaging Code 103 - Packaging Code 71 Not Otherwise Specified 76 - Paper 103 - Packaging Code 79 - Plastic 103 - Packaging Code 91 - Stainless Steel 103 - Packaging Code 94 - Wood 116 Postal Code 118 Rate 810 820 850 855 860 997 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Shipment 1/100 N403 2/1800 SAC08 1/1000 N403 1/3400 N403 1/3300 N403 1/1200 SAC08 2/1300 SAC08 2/1300 SAC08 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Order 2/1100 TD101 Shipment 2/1100 TD101 Shipment 2/1100 TD101 Order 2/2500 N403 Shipment 2/2500 N403 Order 1/3300 N403 1/1200 SAC08 2/1300 SAC08 1/0700 AK903 123 Number of Received Transaction Sets GS1 Canada – Industry Relations Standards 856 Page 23 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 127 Reference Identification 128 Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 810 820 850 855 856 860 1/0500 REF02 2/1800 SAC13 1/0350 TRN02 1/0500 REF02 2/0800 ADX04 2/1100 REF02 2/1500 RMR02 2/2100 ADX04 1/0500 REF02 1/1200 SAC13 1/2950 N902 1/3500 REF02 2/1300 SAC13 1/0500 REF02 '2/1300 SAC13 2/1500 REF02 Shipment 2/1500 REF02 Order 2/1500 REF02 Item 1/0500 REF02 1/1200 SAC13 1/2850 N902 1/3400 REF02 2/1300 SAC13 Yes Yes Yes Yes Yes Yes 2/1500 REF01 Order 6B- U.S. Customs Service (USCS) Entry Number AH- Agreement Number BM - Bill of Lading Number 1/2950 N901 1/2850 N901 2/1500 REF01 Shipment 2/1500 REF01 Order 2/1500 REF01 Order BT- Batch Number CH- Customer catalog number CK- Check Number CL- Seller's Credit Memo CM- Buyer's Credit Memo CN - Carrier's Reference Number (PRO/Invoice) CO- Customer Order Number CT - Contract Number GS1 Canada – Industry Relations Standards 2/1500 REF01 Order 1/0500 REF01 2/1100 REF01 2/0800 ADX03 2/2100 ADX03 2/1500 REF01 Shipment 2/1500 REF01 Order 2/1500 REF01 Item 1/0500 REF01 Page 24 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier 128 - Reference Identification Qualifier Codes 810 D3- National Association of Boards of Pharmacy Number DB- Buyer's Debit Memo 820 MB- Master Bill of Lading MR- Merchandise Type Code PD Promotion/Deal Number QC- Product Specification Document Number SB- Sales Region Number SE- Serial Number GS1 Canada – Industry Relations Standards 855 856 860 2/0800 ADX03 2/1100 REF01 2/2100 ADX03 1/3500 REF01 DK- Dock Number DP - Department Number HB- Bill & Hold Invoice Number IA- Internal Vendor Number IT - Internal Customer Number IV - Seller's Invoice Number LT- Lot Number 850 1/0500 REF01 1/0500 REF01 1/3400 REF01 1/0500 REF01 2/1500 REF01 Order 1/0500 REF01 2/1500 REF01 Order 1/0500 REF01 1/0500 REF01 1/0500 REF01 2/1500 REF01 Order 1/0500 REF01 1/0500 REF01 1/0500 REF01 1/0500 REF01 2/1500 REF01 Order 1/0500 REF01 1/0500 REF01 2/1500 REF01 Order 2/1500 RMR01 2/1500 REF01 Item 2/1500 REF01 Shipment 2/1500 REF01 Order 1/0500 REF01 2/1500 REF01 Order 2/1500 REF01 Order 2/1500 REF01 Order 2/1500 REF01 Item Page 25 of 81 1/0500 REF01 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 128 - Reference Identification Qualifier Codes 810 820 850 VN - Vendor Order Number 855 856 1/0500 REF01 2/1500 REF01 Order 860 Yes Yes Yes 2/1800 SAC02 3/0400 SAC02 1/1200 SAC02 2/1300 SAC02 1/1200 SAC02 2/1300 SAC02 1300 Service, Promotion Charge Code D350- Goods and Services Credit Allowance D360 -Goods and Services Tax Charge 2/1800 SAC02 3/0400 SAC02 1/1200 SAC02 2/1300 SAC02 1/1200 SAC02 2/1300 SAC02 1300 Service, Promotion Charge Code H490- Subject To Tax On Resale 2/1800 SAC02 3/0400 SAC02 1/1200 SAC02 2/1300 SAC02 1/1200 SAC02 2/1300 SAC02 1300 Service, Promotion Charge Code 1300 Service, Promotion Charge Code 1301 Agency Service, Promotion, Allowance, or Charge Code 133 Routing Sequence Code 133 Routing Sequence Code H770- Tax - State Tax 2/1800 SAC02 3/0400 SAC02 1/1200 SAC02 2/1300 SAC02 1/1200 SAC02 2/1300 SAC02 H806- Tax Credit 2/1800 SAC02 3/0400 SAC02 1/1200 SAC02 2/1300 SAC02 1/1200 SAC02 2/1300 SAC02 2/1800 SAC04 1/1200 SAC04 2/1300 SAC04 '2/1300 1301 1/1200 SAC04 1300 Service, Promotion Charge Code 1300 Service, Promotion Charge Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 1- 1st Carrier after Origin Carrier 2-2nd Carrier after Origin Carrier 3- 3rd Carrier after Origin Carrier 4- 4th Carrier after Origin Carrier 5- 5th Carrier after Origin Carrier 6- 6th Carrier after Origin Carrier 7- 7th Carrier after GS1 Canada – Industry Relations Standards Yes 1/2400 TD501 Yes 2/1200 TD501 Shipment Yes 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 1/2400 TD501 Page 26 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 133 Routing Sequence Code 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 143 Transaction Set ID 146 Shipment Method of Payment 146 Shipment Method of Payment Codes 810 820 Origin Carrier 8- 8th Carrier after Origin Carrier 9- 9th Carrier after Origin Carrier A -Origin Carrier, Agent's Routing (Rail) B- Origin/Delivery Carrier (Any Mode) O- Origin Carrier (Air, Motor, or Ocean) S- Origin Carrier, Shipper's Routing (Rail) 810 Invoice 850 1/2400 TD501 Yes 1/0100 ST01 Yes 860 Shipment 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 1/2400 TD501 2/1200 TD501 Shipment 1/2400 TD501 Yes Yes Yes Yes 01/0100 ST01 997 Yes 01/0300 AK201 01/0300 AK201 01/0300 AK201 01/0300 AK201 01/0100 ST01 855 Purchase Order Acknowledgment 856 Ship Notice/Manifest 860 Purchase Order Change Request - Buyer Initiated 997 Functional Acknowledgment GS1 Canada – Industry Relations Standards 856 1/0100 ST01 820 Payment Order/Remittance Advice 850 Purchase Order CC- Collect 855 01/0100 ST01 01/0300 AK201 1/0100 ST01 01/0300 AK201 01/0100 ST01 Yes Yes Yes 1/1500 FOB01 1/0800 FOB01 1/0800 FOB01 Page 27 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 146 Shipment Method of Payment 146 Shipment Method of Payment 152 Special Handling Code 152 Special Handling Code 152 Special Handling Code 152 Special Handling Code 152 Special Handling Code 152 Special Handling Code 152 Special Handling Code Codes PB- Customer Pickup/Backhaul PP- Prepaid (by Seller) 810 820 850 855 1/0800 FOB01 1/0800 FOB01 1/1500 FOB01 1/0800 FOB01 1/0800 FOB01 Yes 2/1400 TD401 Shipment CC- Container, Consolidator Load CF-Container, Factory Load LN- Less Than Container, Consolidator Load LR- Less Than Container, Factory Load TC- Trailer, Consolidator Load TF-Trailer, Factory Load 2/1400 TD401 Shipment 2/1400 TD401 Shipment 2/1400 TD401 Shipment 2/1400 TD401 Shipment 1/0100 N402 1/1000 N402 1/3400 N402 1/3200 N402 166 Address Information 1/0900 N301, 02 1/0900 N301, 02 1/3300 N301, 02 1/3200 N301, 02 1/0100 N401 1/1000 N401 1/3400 N401 1/3300 N401 G - Gross Weight 19 City Name GS1 Canada – Industry Relations Standards 860 1/1500 FOB01 156 State or Province 183 Volume 187 Weight Qualifier 187 - Weight Qualifier 856 Page 28 of 81 2/1400 TD401 Shipment 2/2500 N402 Shipment 2/2400 N301, 02 Shipment 2/2400 N301, 02 Order 2/2500 N402 Order 2/1100 TD109 Yes 2/1100 TD106 Shipment 2/1100 TD106 Order 2/2500 N401 Shipment 2/2500 N401 Order 1/3300 N402 1/3200 N301, 302 1/3300 N401 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 820 850 855 2/1300 TD302 Shipment 2/1300 TD307 Shipment 207 Equipment Number 2/0100 ITD104 2/0500 CTP03 212 Unit Price 234 Product/Service ID 236 Price Identifier Code 236 Price Identifier Code 236 Price Identifier Code 236 Price Identifier Code 236 Price Identifier Code 236 Price Identifier Code 236 Price Identifier Code 248 Allowance or Charge Indicator 248 Allowance or Charge Indicator 248 Allowance or Charge Indicator 860 997 1/0700 AK904 2 Number of Accepted Transaction Sets 206 Equipment Initial 235 Product/Service ID Qualifier 235 Product/Service ID Qualifier 235 Product/Service ID Qualifier 856 Yes 0/0400 CTP03 2/0100 PO104 2/0400 CT03 2/0100 P0107 2/0100 PO107 Yes Yes ALT- Alternate Price CAT - Catalog Price MSR- Manufacturer's Suggested Retail PRP- Promotional price RES- Resale UCP - Unit cost price 2/0200 LIN03, 05 Pack 2/0200 LIN03 Item Yes 2/0100 POC09 Yes 2/0200 LIN02, 04 Pack LT- Lot Number UK - GTIN 14-digit Data Structure 2/0100 POC06 2/0400 CTP03 2/0100 IT106 2/0100 PO106 20100/PO106 Yes Yes Yes 2/0400 CTP02 2/0400 CTP02 2/0400 CTP02 2/0400 CTP02 2/0400 CTP02 2/0400 CTP02 Yes 2/0200 LIN02, 04 Pack 2/0200 LIN02 Item 2/0100 POC08 Yes 2/0500 CTP02 Yes 2/0400 CTP02 Yes A - Allowance 2/1800 SAC01 3/0400 SAC01 1/1200 SAC01 2/1300 SAC01 2/1300 SAC01 1/1200 SAC01 2/1300 SAC01 C - Charge 2/1800 SAC01 3/0400 SAC01 1/1200 SAC01 2/1300 SAC01 2/1300 SAC01 1/1200 SAC01 2/1300 SAC01 GS1 Canada – Industry Relations Standards Page 29 of 81 2/0400 CTP02 Yes Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 248 Allowance or Charge Indicator 248 Allowance or Charge Indicator 26 Country Code Codes N - No Allowance or Charge R- Allowance Request Code defining international 810 820 850 855 2/1800 SAC01 3/0400 SAC01 1/1200 SAC01 2/1300 SAC01 2/1300 SAC01 1/1200 SAC01 2/1300 SAC01 2/1800 SAC01 3/0400 SAC01 1/1200 SAC01 2/1300 SAC01 2/1300 SAC01 1/1200 SAC01 2/1300 SAC01 Yes YES Yes Yes 856 2/2500 N404 Shipment 2/2500 N404 Order 860 Yes 26 Country Code CA- Canada 1/0100 N404 1/1000 N404 1/3400 N404 1/3300 N404 1/3300 N404 26 Country Code MX-Mexico 1/0100 N404 1/1000 N404 1/3400 N404 1/3300 N404 1/3300 N404 US-United States 1/0100 N404 1/1000 N404 1/3400 N404 1/3300 N404 1/3300 N404 26 Country Code 28 Group Control Number 280 Exchange Rate 289 Multiple Price Quantity 305 Transaction Handling Code 305 Transaction Handling Code 309 Location Qualifier 309 Location Qualifier 309 Location Qualifier 309 Location Qualifier 309 Location Qualifier 309 Location Qualifier 309 Location Qualifier 997 1/0200 AK102 1/0400 CUR03 2/0400 CTP11 Yes 1/0200 BPR01 I- Remittance Information Only Yes Yes DE - Destination (Shipping) IA- International Air Transport Association (IATA) Location Qualifier K- Census Schedule K 1/1500 FOB02 1/0800 FOB02 OR - Origin ( Shipping Point) W- Worldwide Geographic Location Code 1/1500 FOB02 Yes 2/2500 N405 Shipment D- Census Schedule D 1/0800 PFB02 2/2500 N405 Shipment 2/2500 N405 Shipment 1/0800 FOB02 1/0800 PFB02 2/2500 N405 Shipment 2/2500 N406 310 Location Identifier GS1 Canada – Industry Relations Standards Yes Page 30 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 333 Terms Basis Date Code 333 Terms Basis Date Code 333 Terms Basis Date Code 333 Terms Basis Date Code 333 Terms Basis Date Code 333 Terms Basis Date Code 333 Terms Basis Date Code 336 Terms Type Code 820 1/0200 BIG04 324 Purchase Order Number 326 Request Reference Number 328 Release Number 329 Transaction Set Control Number 330 Quantity Ordered 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 331 Allowance or Charge Method of Handling Code 332 Percent 810 850 855 856 860 1/0200 BEG03 1/0200 BAK03 Shipment 2/0500 PRF01 Order 1/0200 BCH03 997 1/0200 BCH07 1/0200 BEG04 1/0100 ST02 3/0300 SE02 1/0100 ST02 3/0300 SE02 Yes 2/0100 PO102 Yes 2/010 PO102 Yes 2/0100 POC03 Yes 01- Bill Back 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 02- Off Invoice 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 03- Vendor Check to Customer 04- Credit Customer Account 05- Charge to be Paid by Vendor 06- Charge to be Paid by Customer 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 2/1800 SAC12 3/0400 SAC12 1/1200 SAC12 2/1300 SAC012 2/1300 SAC12 1/1200 SAC12 2/1300 SAC12 2/1800 SAC07 1/1200 SAC07 2/1300 SAC07 2/1300 SAC07 1/1200 SAC07 2/1300 SAC07 Yes Yes 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 Yes 1/0100 ST02 3/0800 SE02 1 - Ship Date 2 - Delivery Date 3 - Invoice date 4- Specified Date 7 - Effective Date 15 - Receipt of Goods GS1 Canada – Industry Relations Standards 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 Yes 01/0100 ST02 3/0100 SE02 1/0100 ST02 3/0200 SE02 Yes Page 31 of 81 1/0200 BCH04 1/0100 ST02 3/0300 SE02 Yes 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 1/1300 ITD02 Yes 1/0100 ST02 1/0300 AK202 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 336 Terms Type Code 336 Terms Type Code 336 Terms Type Code 336 Terms Type Code 336 Terms Type Code Codes 810 820 05 - Discount Not Applicable 08 - Basic Discount Offered 09 - Proximo 14 - Previously agreed upon DI-Delivery Instructions Contact 01/1300 ITD01 1/1300 ITD01 1/1300 ITD01 01/1300 ITD01 1/1300 ITD01 1/1300 ITD01 01/1300 ITD01 01/1300 ITD01 1/1300 ITD01 1/1300 ITD01 1/1300 ITD01 1/1300 ITD01 349 Item Description Type 349 Item Description Type 1/1500 DTM03 F - Free-form 01/1300 ITD03 Yes 2/0600 PID01 1/1300 ITD03 YES 2/0500 PID01 01 - Cancellation 1/0200 BSN04 2/2000 DTM03 Shipment YES 2/0500 PID01 Yes 2/0700 PID01 Item 1/1500 DTM03 1/1300 ITD03 Yes 2/0500 PID01 2/1100 REF03 1/1300 ITD05 1/0800 FOB03 1/1200 SAC15 2/0500 PID05 2/1300 SAC15 2/0500 PID05 '2/1300 SAC15 2/0700 PID02 Item 2/0100 POC01 1/1300 ITD05 1/0800 FOB02 1/1200 SAC15 2/0500 PID05 2/1300 SAC15 Yes Yes Yes Yes 1/0200 BEG01 1/0200 BAK01 1/0200 BSN01 1/0200 BAK01 1/0200 BCH01 1/0200 BCH01 04 - Change GS1 Canada – Industry Relations Standards 860 2/0500 PID01 1/1300 ITD05 1/1500 FOB03 2/0600 PID05 2/1800 SAC 15 00 - Original 856 2/0500 PID01 S- Structured (From Industry Code List) X- Semi-structured (Code and Text) 350 Assigned Identification 351 Terms Discount Days Due 352 Description 353 Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 855 2/1510 PER01 Shipment 337 Time 338 Terms Discount Percent 349 Item Description Type 349 Item Description Type 850 Page 32 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 353 - Transaction Set Purpose Code 354 Number of Line items 355 Unit or Basis for Measure Code 355 Unit of Measure Code Codes 810 820 850 855 856 860 1/0200 BAK01 05 - Replace 1/0200 BEG01 06 - Confirmation 1/0200 BSN01 07 - Duplicate 16- Proposed 1/0200 BAK01 19- Seller initiated change 22 - Information Copy 1/0200 BAK01 1/0200 BEG01 CO - Corrected 3/0700 CTT01 Yes 3/0100 CTT01 Yes 3/0100 CTT01 Yes 3/0100 CTT01 Yes 3/0100 CTT01 Yes BG - Bag 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code BR- Barrel 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code CA - Case 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 GS1 Canada – Industry Relations Standards Page 33 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 820 850 855 856 2/0400 CTP0501 2/0900 PO409 2/0400 CTP0501 2/0900 PO409 2/0400 CTP0501 2/0900 PO409 2/0400 CTP0501 2/0900 PO409 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/1100 TD110 Shipment 355 Unit of Measure Code CC - Cubic Centimeter 355 Unit of Measure Code CF-Cubic Feet 355 Unit of Measure Code CI- CubicInches 355 Unit of Measure Code CR - Cubic Meter 355 Unit of Measure Code DR - Drum 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code EA - Each 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code FT-Foot 2/0400 CTP0501 355 Unit of Measure Code 2/0400 CTP0501 355 Unit of Measure Code FZ-Fluid Ounce (Imperial) GA - Gallon 355 Unit of Measure Code GI- Imperial Gallons GS1 Canada – Industry Relations Standards 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/0100 PO103 2/0400 CTP0501 2/0900 PO409 2/1300 SAC09 2/2700 ACK03 2/0400 CTP0501 2/0900 PO409 Page 34 of 81 860 2/1100 TD110 Shipment 2/1100 TD110 Shipment 2/1100 TD110 Shipment 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 2/1100 TD110 Shipment 2/0300 SN103 Pack 2/0300 SN103 Item 2/1100 TD110 Shipment 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 820 850 855 856 860 355 Unit of Measure Code GR - Gram 2/0400 CTP0501 355 Unit of Measure Code IN-Inch 2/0400 CTP0501 355 Unit of Measure Code KG - Kilogram 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 3/0600 ISS04 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/0900 PO407 2/1300 SAC09 2/2700 ACK03 2/0300 SN103 Pack 2/0300 SN103 Item 2/1100 TD108 Shipment 2/1100 TD108 Order 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code LB - Pound 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 3/0600 ISS04 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/0900 PO407 2/1300 SAC09 2/2700 ACK03 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 355 Unit of Measure Code LT - Liter 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/0900 PO409 2/1300 SAC09 355 Unit of Measure Code ML - Milliliter 2/0300 SN103 Pack 2/0300 SN103 Item 2/1100 TD108 Shipment 2/1100 TD108 Order 2/1100 TD110 Shipment 2/0300 SN103 Pack 2/0300 SN103 Item 2/1100 TD110 Shipment PA-Pail GS1 Canada – Industry Relations Standards 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0400 CTP0501 2/0900 PO409 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 Page 35 of 81 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 355 Unit of Measure Code PL- Pallet/Unit Load 355 Unit of Measure Code PT- Pint 355 Unit of Measure Code PX- Pint, Imperial 355 Unit of Measure Code TE-Tote 355 Unit of Measure Code YD - Yard 810 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0100 IT103 2/1000 PO403 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 820 850 855 856 860 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 2/0400 CTP0501 2/0900 PO409 2/0400 CTP0501 2/0900 PO409 2/0100 PO103 2/0400 CTP0501 2/1300 SAC09 2/2700 ACK03 2/1100 TD110 Shipment 1/1200 SAC09 2/0100 PO103 2/0900 PO403 2/1300 SAC09 2/0400 CTP0501 2/0900 PO401 2/1100 TD110 Shipment 2/0300 SN103 Pack 2/0300 SN103 Item 1/1200 SAC09 2/0100 POC0501 2/0900 PO403 2/1300 SAC09 2/2150 PAL03 Shipping Tare 2/0600 Item 2/0900 PO401 356 Pack 2/1000 PO401 2/0900 PO401 357 Size 358 Quantity Invoiced 2/1000 PO402 2/0900 PO402 2/0900 PO402 362 Terms Discount Amount 1/1300 ITD08 1/1300 ITD08 1/1300 ITD08 364 Communication Number 1/0600 PER04, 06 1/0600 PER04, 06 1/1510 PER04, 06 Shipment 1/0600 PER04, 06 Yes Yes Yes Yes EM - Electronic Mail 1/0600 PER03, 05 1/0600 PER03, 05 2/1510 PER03, 05 Shipment 1/0600 PER03, 05 TE - Telephone 1/0600 PER03, 05 1/0600 PER03, 05 2/1510 PER0, 05 Shipment 1/0600 PER03, 05 Yes Yes Yes Yes 365 Communication Number Qualifier 365 Communication Number Qualifier 365 Communication Number Qualifier 366 Contact Function Code 2/0100 IT102 GS1 Canada – Industry Relations Standards Page 36 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 366 - Contact Function Code 366 - Contact Function Code 366 - Contact Function Code 366 - Contact Function Code 366 - Contact Function Code 367 Contract Number 368 Shipment/Order Status Code 368 Shipment/Order Status Code 370 Terms Discount Due Date 373 Date 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier Codes BD - Buyer Name / Department CR - Customer Relations IC- Information Contact DI- Delivery Instructions Contact SR - Sales Representative or Department 810 820 850 855 856 860 1/0600 PER01 1/0600 PER01 1/0600 PER01 1/0600 PER01 1/0900 PER01 1/1510 PER01 Shipment 1/0900 PER01 1/0200 BCH07 Yes 2/1200 TD506 Shipment CC - Shipment Complete on (Date) 001- Cancel After 002 - Delivery Requested 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier 003- Invoice 007 - Effective 010- Requested Ship 011 - Shipped 374 Date/Time Qualifier 017 - Estimated Delivery GS1 Canada – Industry Relations Standards 1/1300 ITD04 1/1400 DTM02 1/0200 BIG01, 03 1/0600 DTM02 2/1800 DTM02 1/0200 BPR16 1/0200 BEG05 1/1500 DTM02 1/0200 BAK04 1/1500 DTM02 2/2700 ACK05 Yes Yes YES Yes 1/1500 DTM01 1/1500 DTM01 1/1400 DTM01 1/1500 DTM01 1/0200 BSN03 2/2000 DTM02 Shipment 2/2000 DTM02 Item Yes 1/1500 DTM01 2/2000 DTM01 Shipment 2/2000 DTM01 Shipment Page 37 of 81 Yes 1/1500 DTM01 2/1800 DTM01 1/0600 DTM01 1/1400 DTM01 1/1300 ITD04 1/0200 BCH06, 11 1/1500 DTM02 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 374 Date/Time Qualifier 118- Requested Pick-up 374 Date/Time Qualifier 036 - Expiration 374 Date/Time Qualifier 067 - current schedule delivery 068 Current Schedule Ship 086 Scheduled for Shipment (Week of) 100 - No Shipping Schedule Established as of AA1- Estimated Point of Arrival AA2- Estimated Point of Discharge 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier 374 Date/Time Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 378 Allowance/Charge Percent Qualifier 810 820 850 855 856 1/1500 DTM01 860 1/1500 DTM01 2/2000 DTM01 Item 2/2000 DTM01 Shipment 1/1500 DTM01 2/2700 ACK04 2/2000 DTM01 Shipment 1/1500 DTM01 2/2700 ACK04 2/2000 DTM01 Shipment 2/2000 DTM01 Shipment Yes Yes Yes Yes 1- Item List Cost 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 2- Item Net Cost 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 3- Discount/Gross 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 4 -Discount/Net 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 5- Base Price per Unit 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 6- Base Price Amount 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 7-Base Price Amount Less Previous Discount 2/1800 SAC06 3/0400 SAC06 1/1200 SAC06 2/1300 SAC06 2/1300 SAC06 1/1200 SAC06 2/1300 SAC06 GS1 Canada – Industry Relations Standards Page 38 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 2/1800 SAC10 380 Quantity 820 850 855 1/1200 SAC10 2/1300 SAC10 2/0400 CT04 '2/1300 SAC11 2/270 ACK02 3/0600 ISS01 382 Number of Units Shipped 856 1/1200 SAC10, 11 2/1300 SAC10, 11 2/0300 SN102 Pack 2/0300 SN102 Item 2/0900 PO406 2/0900 PO408 384 Gross Weight per Pack 385 Gross Volume per Pack 386 Terms Net Days 387 Routing 396 Shipment Identification 1/1300 ITD07 1/1300 ITD07 1/2400 TD505 1/1300 ITD07 1/2400 TD505 1/0200 BSN02 2/1200 TD505 Yes 2/2150 PAL15 Shipping Tare 399 Pallet Exchange Code 399 Pallet Exchange Code 1- No Exchange/No Return 2- Exchange Pallets 399 Pallet Exchange Code 3- Return Pallets 2/2150 PAL15 Shipping Tare 399 Pallet Exchange Code 4- Pallets to be Purchased by Customer 5- Third-Party Pallet Exchange 2/2150 PAL15 Shipping Tare 399 Pallet Exchange Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description 860 2/2150 PAL15 Shipping Tare 2/2150 PAL15 Shipping Tare Yes Yes 2/1300 TD301 Unit or Lot CN- Container CV- Closed Van CZ- Refrigerated Container FT- Flat Bed Trailer GS1 Canada – Industry Relations Standards Yes 1/2500 TD301 2/1300 TD301 Shipment 1/2500 TD301 2/1300 TD301 Unit or Lot 1/2500 TD301 2/1300 TD301 Page 39 of 81 1/2500 TD301 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 40 Equipment Description Code 426 Adjustment Reason Code 426 Adjustment Reason Code Codes 810 820 1/2500 TD301 Shipment 2/1300 TD301 Shipment 1/2500 TD301 2/1300 TD301 Shipment 2/1300 TD301 Unit or Lot 2/1300 TD301 Unit or Lot Yes 2/0800 ADX02 2/2100 ADX02 426 Adjustment Reason Code 426 Adjustment Reason Code 07- Incorrect Product 2/0800 ADX02 2/2100 ADX02 426 Adjustment Reason Code 11- Returns - Damage 2/0800 ADX02 2/2100 ADX02 426 Adjustment Reason Code 2/0800 ADX02 2/2100 ADX02 426 Adjustment Reason Code 30- Delivery Charge Incorrect 52- Credit for Overpayment 53 -Remittance for 426 Adjustment Reason Code 55- Tax Deducted 2/0800 ADX02 2/2100 ADX02 GS1 Canada – Industry Relations Standards 860 2/1300 TD301 Unit or Lot 2/0800 ADX02 2/2100 ADX02 426 Adjustment Reason Code 856 2/1300 TD301 Unit or Lot 04- Item Not Accepted - Damaged 06- Quantity Contested 426 Adjustment Reason Code 855 1/2500 TD301 RT- Controlled Temperature Trailer (Reefer) TL- Trailer (not otherwise specified) 20- 20 ft. IL Container (Open Top) 2B- 20 ft. IL Container (Closed Top) 40- 40 ft. IL Container (Open Top) 4B- 40 ft. IL Container (Closed Top) 01- Pricing Error 850 2/0800 ADX02 2/2100 ADX02 2/0800 ADX02 2/2100 ADX02 2/0800 ADX02 2/2100 ADX02 Page 40 of 81 1/2500 TD301 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 446 Terms Net Due Date 447 Loop Identifier Codet 478 Credit/Debit Flag Code 478 Credit/Debit Flag Code 478 Credit/Debit Flag Code 479 Functional Identifier Code 479 Functional Identifier Code 479 Functional Identifier Code 479 Functional Identifier Code 479 Functional Identifier Code 479 Functional Identifier Code 479 Functional Identifier Code 481 Trace Type Code 481 Trace Type Code 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code Codes 810 820 850 855 1/1300 ITD06 856 860 997 1/1300 ITD06 1/0400 AK303 C- Credit D- Debit Yes 1/0200 BPR03 1/0200 BPR03 Yes 1/0200 AK101 IN - Invoice Information (810) PC Purchase Order Change Request - Buyer Initiated (860) PO Purchase Order (850) PR Purchase Order Acknowledgement (855) RA Payment Order/Remittance Advice (820) SH Ship Notice/Manifest (856) 1- Current Transaction Trace Numbers AJ Adjustment ER Evaluated Receipts Settlement FL Final NS Not Specified (Unknown as to Type of Payment) PA Payment in Advance GS1 Canada – Industry Relations Standards 1/0200 AK101 1/0200 AK101 1/0200 AK101 1/0200 AK101 1/0200 AK101 Yes 1/0350 TRN01 Yes 2/1500 RMR03 2/1500 RMR03 2/1500 RMR03 2/1500 RMR03 2/1500 RMR03 Page 41 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code 482 Payment Action Code 506 (DFI) ID Number Qualifier 506 (DFI) ID Number Qualifier 506 (DFI) ID Number Qualifier 506 (DFI) ID Number Qualifier 506 (DFI) ID Number Qualifier Codes 810 569 Account Number Qualifier 569 Account Number Qualifier 587 Acknowledgment Type 587 Acknowledgment Type 587 Acknowledgment Type 850 855 Yes 1/1200 SAC03 2/1300 SAC03 Yes 2/0500 PID03 2/1300 SAC03 856 860 2/1500 RMR03 2/1500 RMR03 PI Pay Item PO Payment on Account PP Partial Payment PR Progress Payment 2/1500 RMR03 2/1500 RMR03 Yes 1/0200 BPR06, 12 01- ABA Transit Routing Number Including Check Digits (9 digits) 02- Swift Identification (8 or 11 characters) 03- CHIPS (3 or 4 digits) 1/0200 BPR06, 12 1/0200 BPR06, 12 1/0200 BPR06, 12 04- Canadian Bank Branch and Institution Number 1/0200 BPR07, 13 507 (DFI) Identification Number 508 Account Number 509 Originating Company Identifier 554 Assigned Number 559 Agency Qualifier Code 559 Agency Qualifier Code 820 1/0200 BPR09, 15 1/0200 BPR10 2/0100 ENT01 VI- Voluntary InterIndustry Commerce Standard (VICS) EDI DA- Demand Deposit AC - Acknowledge With Detail and Change AD- Acknowledge - GS1 Canada – Industry Relations Standards Yes 2/1800 SAC03 3/0400 SAC03 Yes 1/0200 BPR08, 14 Yes 1/0200 BAK02 1/0200 BAK02 Page 42 of 81 Yes 1/1200 SAC03 2/1300 SAC03 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 587 Acknowledgment Type 587 Acknowledgment Type 587 Acknowledgment Type 587 Acknowledgment Type 591 Payment Method Code 591 Payment Method Code 610 Amount Codes 810 820 850 With Detail, No Change AE - Acknowledge With Exception Detail Only AK - Acknowledge - No Detail or Change AP- Acknowledge Product Replenishment RJ - Rejected - No Detail 855 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 860 1/0200 BAK02 1/0200 BAK02 1/0200 BAK02 1/0200 BAK02 Yes 1/0200 PBR04 CHK- Check 2/1800 SAC05 2/1300 SAC05 1/1200 SAC05 '2/1300 SAC05 1/1200 SAC05 2/1300 SAC05 2/0100 HL01 Shipment 2/0100 HL01 Unit or Lot 2/0100 HL01 Order 2/0100 HL01 Shipping Tare 2/0100 HL01 Pack 2/0100 HL01 Item 628 Hierarchical ID Number 639 Basis of Unit Price Code 639 Basis of Unit Price Code 856 LD Catalog Price per Dozen LE Catalog Price per Each NC No Charge PO Price per Ounce PP Price per Pound PR Promotion GS1 Canada – Industry Relations Standards Yes 2/0100 PO105 Yes 1/0100 POC07 2/0100 PO105 1/0100 POC07 2/0100 PO105 2/0100 PO105 2/0100 PO105 2/0100 PO105 1/0100 POC07 1/0100 POC07 1/0100 POC07 1/0100 POC07 Page 43 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 639 Basis of Unit Price Code 66 Identification Code Qualifier 66 Identification Code Qualifier Codes 820 850 QT Quoted RD Retail Price per Dozen RE Retail Price per Each TD Contract Price per Dozen TE Contract Price per Each WD Wholesale Price per Dozen WE Wholesale Price per Each Yes 66 Identification Code Qualifier 2 - Standard Carrier Alpha Code (SCAC) 9 D-U-N-S+4, D-U-N-S Number with Four Character Suffix 66 Identification Code Qualifier 91 - Assigned by seller 66 Identification Code Qualifier 92 - Assigned by Buyer or Agent UL - UCC/EAN Location Code 66 Identification Code Qualifier 810 67 Identification Code 668 line Item status code GS1 Canada – Industry Relations Standards Yes Yes 855 1/3100 N103 860 2/0100 PO105 2/0100 PO105 1/0100 POC07 1/0100 POC07 2/0100 PO105 2/0100 PO105 1/0100 POC07 1/0100 POC07 2/0100 PO105 1/0100 POC07 2/0100 PO105 1/0100 POC07 2/0100 PO105 1/0100 POC07 Yes 1/2400 TD502 1/0700 N103 856 1/3000 N103 Yes Yes 2/1200 TD502 Shipment 1/2400 TD502 2/2200 N103 Shipment 2/2200 N103 Order 1/3000 N103 1/2400 TD502 1/2400 TD502 1/0700 N103 1/2400 TD502 1/2400 TD502 1/0700 N103 1/0700 N103 1/3100 N103 1/3000 N103 2/2200 N103 Shipment 2/2200 N103 Order 1/3000 N103 1/0700 N104 1/0700 N104 1/3100 N104 1/2400 TD503 1/3000 N104 2/1200 TD503 Shipment 2/2200 N104 Shipment 2/2200 N104 Order 1/2400 TD503 1/3000 N104 Yes Page 44 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 668 line Item status code 668 line Item status code 668 line Item status code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 670 Change or Response Type Code 671 Quantity Left to Receive 687 Class of Trade Code 687 Class of Trade Code 687 Class of Trade Code 687 Class of Trade Code 687 Class of Trade Code 687 Class of Trade Code 687 Class of Trade Code 715 Functional Group Acknowledge Code 715 Functional Group Acknowledge Code Codes IA - Item Accepted IC - Item Accepted Changes Made ID - Item Deleted 810 820 850 855 856 860 997 2/2700 ACK01 2/2700 ACK01 2/2700 ACK01 Yes AI- Add Additional Item(s) CE- Changes To Item Level Allowance/Charges CT- Change of Dates 2/0100 POC02 DI- Delete Item(s) 2/0100 POC02 PC- Price Change 2/0100 POC02 QD- Quantity Decrease 2/0100 POC02 QI- Quantity Increase 2/0100 POC02 2/0100 POC02 2/0100 POC02 2/0100 POC04 AG - Agent BG - Buying Group DE - Dealer DF - Doctors' Offices DI - Distributor RS- Resale Yes 2/0400 CTP01 2/0400 CTP01 2/0400 CTP01 2/0400 CTP01 2/0400 CTP01 Yes 1/0700 AK901 A - Accepted GS1 Canada – Industry Relations Standards Page 45 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 715 Functional Group Acknowledge Code 715 Functional Group Acknowledge Code 715 Functional Group Acknowledge Code 716 Functional Group Syntax Error Code 716 Functional Group Syntax Error Code 716 Functional Group Syntax Error Code 716 Functional Group Syntax Error Code 716 Functional Group Syntax Error Code E - Accepted But Errors Were Noted P - At least 1 transaction set rejected R - Rejected 716 Functional Group Syntax Error Code 717 Transaction Set Acknowledgment Code 717 Transaction Set Acknowledgment Code 717 Transaction Set Acknowledgment Code 717 Transaction Set Acknowledgment Code 718 Transaction Set Syntax Error Code 810 820 850 855 856 860 997 1/0700 AK901 1/0700 AK901 1/0700 AK901 Yes 1/0700 AK905, 06, 07, 08 , 09 1 - Functional Group Not Supported 2 - Functional Group Version Not Supported 3 - Functional Group Trailer Missing 4 - Group Control Number in the Functional Group Header and Trailer Do Not Agree 5 - Number of Included Transaction Sets Does Not Match Actual Count 1/0700 AK905, 06, 07, 08 , 09 1/0700 AK905, 06, 07, 08 , 09 1/0700 AK905, 06, 07, 08 , 09 1/0700 AK905, 06, 07, 08 , 09 Yes A - Accepted 1/0600 AK502 E - Accepted But Errors Were Noted R - Rejected 1/0600 AK502 GS1 Canada – Industry Relations Standards 1/0600 AK502 Yes Page 46 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 820 850 855 856 860 997 718 Transaction Set Syntax Error Code 1 - Transaction Set Not Supported 1/0600 AK502, 03, 04; 05, 06 718 Transaction Set Syntax Error Code 2 - Transaction Set Trailer Missing 1/0600 AK502, 03, 04, 05, 06 718 Transaction Set Syntax Error Code 3 - Transaction Set Control Number in Header and Trailer Do Not Match 4 - Number of Included Segments Does Not Match Actual Count 5 - One or More Segments in Error 1/0600 AK502, 03, 04, 05, 06 718 Transaction Set Syntax Error Code 718 Transaction Set Syntax Error Code 719 Segment Position in Transaction Set 720 Segment Syntax Error Code 720 Segment Syntax Error Code 720 Segment Syntax Error Code 720 Segment Syntax Error Code 721 Segment ID Code 722 Element Position in Segment 723 Data Element Syntax Error Code 724 Copy of Bad Data Element 724 Copy of Bad Data Element 1/0600 AK502, 03, 04, 05, 06 1/0600 AK502, 03, 04, 05, 06 1/0400 AK301 Yes 1/0400 AK304 1 - Unrecognized segment ID 2 - Unexpected segment 3 - Mandatory segment missing 1/0400 AK304 1/0400 AK304 1/0400 AK301 1/0500 AK40101 Yes 1/0500 AK403 1 Mandatory data element missing 2 Conditional required data element missing. GS1 Canada – Industry Relations Standards 1/0500 AK403 Page 47 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 724 Copy of Bad Data Element 724 Copy of Bad Data Element 724 Copy of Bad Data Element 724 Copy of Bad Data Element 724 Copy of Bad Data Element 724 Copy of Bad Data Element 725 Data Element Reference Number 734 Hierarchical Parent ID Number 735 Hierarchical Level Code 735 Hierarchical Level Code Codes 810 820 850 855 856 860 1/0500 AK403 3 Too many data elements. 4 Data element too short. 5 Data element too long. 6 Invalid character in data element. 7 Invalid code value. 1/0500 AK403 1/0500 AK403 1/0500 AK403 1/0500 AK403 1/0200 AK404 1/0500 AK402 2/0100 HL02 Unit or Lot 2/0100 HL02 Order 2/0100 HL02 Shiping Tare 2/0100 HO02 Pack 2/0100 HL02 Item Yes 2/0100 HL03 Item 2/0100 HL03 Order 2/0100 HL03 Pack 2/0100 HL03 Unit or Lot 2/0100 HL03 Shipment 2/0100 HL03 Shipping Tare I- Item 735 Hierarchical Level Code O- Order 735 Hierarchical Level Code P- Pack 735 Hierarchical Level Code UT- Unit or Lot 735 Hierarchical Level Code S - Shipment 735 Hierarchical Level Code T- Shipping Tare 750 Product/Process GS1 Canada – Industry Relations Standards 997 Yes Yes Yes Page 48 of 81 Yes Yes Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Characteristic Code 750 Product/Process Characteristic Code 750 Product/Process Characteristic Code 750 Product/Process Characteristic Code 750 Product/Process Characteristic Code 750 Product/Process Characteristic Code 751 Product Description Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code Codes 08- Product 73- Vendor color description 74- Vendor size description 75- Buyer's Color Description 91- Buyer's Item Size Description 810 2/0600 PID02 820 850 855 856 860 2/0500 PID02 2/0500 PID02 2/0700 PID02 Item 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID02 2/0500 PID04 Yes R0- Relative Position 10 2/0500 PID06 R1- Relative Position 1 2/0500 PID06 R2- Relative Position 2 2/0500 PID06 R3- Relative Position 3 2/0500 PID06 R4- Relative Position 4 2/0500 PID06 R5- Relative Position 5 2/0500 PID06 R6- Relative Position 6 2/0500 PID06 R7- Relative Position 7 2/0500 PID06 R8- Relative Position 8 2/0500 PID06 R9- Relative Position 9 2/0500 PID06 GS1 Canada – Industry Relations Standards Page 49 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Codes 810 820 850 855 752 Surface/Layer/Position Code 752 Surface/Layer/Position Code 76 Invoice Number 770 Option Number RA- Relative Position 11 2/0500 PID06 RB- Relative Position 12 2/0500 PID06 860 1/20200 BIG02 2/1800 SAC14 1/1200 SAC14 2/1300 SAC14 1/1200 SAC14 2/1300 SAC14 1/0200 BPR02 2/0800 ADX01 2/1500 RM04, 04, 05, 06 2/2100 ADX01 782 Monetary Amount 80 Lading Quantity 81 Weight 3/0600 ISS03 810 Inner Pack 2/1000 PO414 812 Payment Format Code 812 Payment Format Code 856 2/0900 PO414 1/1200 SAC16 2/1300 SAC16 2/0500 PID09 '2/1300 SAC16 2/1800 SAC16 1/1200 SAC16 2/1300 SAC16 2/1900 UNIt or Lot 2/1900 MAN02 Shipping Tare 2/1900 MAN02, 05 Pack Yes 87 Marks and Numbers 88 Marks and Numbers GS1 Canada – Industry Relations Standards 2/0900 PO414 Yes 1/0200 BPR05 PBC - Commerical / Corporate Check 819 Language Code 2/0900 PO414 2/1100 TD102 Shipment 2/1100 TD102 Order 2/1100 TD107 Shipment 2/1100 TD107 Order 2/0600 PO414 Item Page 50 of 81 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name Qualifier 88 Marks and Numbers Qualifier 88 Marks and Numbers Qualifier 883 Pallet Type Code 883 Pallet Type Code Codes 810 820 850 855 856 2/1900 MAN01 Unit or Lot 2/1900 MAN01 Shipping Tare 2/1900 MAN01 , 04 Pack 2/1900 MAN01, 04 Pack Yes 2/2150 PAL01 Shipping Tare GM -SSCC-18 and Application Identifier UP- U.P.C. Consumer Package Code (1-5-5-1) 1 -Aluminum 2/2150 PAL01 Shipping Tare 883 Pallet Type Code 2-As Specified by the Department of Transportation (DOT) 3- Metal 883 Pallet Type Code 4- Standard 2/2150 PAL01 Shipping Tare 883 Pallet Type Code 5- Steel 2/2150 PAL01 Shipping Tare 883 Pallet Type Code 6- Wood 2/2150 PAL01 Shipping Tare 883 Pallet Type Code 7- Slip sheet 2/2150 PAL01 Shipping Tare 883 Pallet Type Code 2/2150 PAL01 Shipping Tare 884 Pallet Tiers 2/215 PAL02 Shipping Tare 885 Pallet Blocks 2/215 PAL03 Shipping Tare 91 Transportation Method/Type Code GS1 Canada – Industry Relations Standards 860 Yes Yes Page 51 of 81 Yes 997 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 91 Transportation Method/Type Code 91 Transportation Method/Type Code 91 Transportation Method/Type Code 91 Transportation Method/Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code 92 Purchase Order Type Code Codes 810 820 H - Customer Pickup 850 855 856 860 1/2400 TD504 2/1200 TD504 Shipment 1/2400 TD504 1/2400 TD504 2/1200 TD504 Shipment 1/2400 TD504 997 L- Contract Carrier M - Motor (Common Carrier) R - Rail 2/1200 TD504 Shipment BE- Blanket Order/Estimated Quantities (Not firm Commitment) BK - Blanket Order (Quantity Firm) RE-Reorder RL - Release or Delivery Order SA - Stand-alone Order ST - Standing Order RL- Release or Delivery Order 93 Name 933 Free-Form Message Text 96 Number of Included Segments GS1 Canada – Industry Relations Standards Yes 1/0200 BEG02 Yes 1/0200 BEG02 1/0200 BCH02 1/0200 BCH02 1/0200 BCH02 1/0200 BEG02 1/0200 BCH02 1/0200 BEG02 1/0600 PER02 1/0700 N102 1/080 N201, 02 1/0700 N102 1/0800 N201, 3 3/0800 SE01 3/0100 SE01 1/0600 PER02 1/3100 N102 1/3200 N201, 02 1/3000 MSG01 3/0300 SE01 1/3000 N102 1/3100 N201, 02 1/1510 PER02 Shipment 2/2200 N102 Shipment 2/2300 N201, 02 Shipment 2/2200 N102 Order 2/2300 N201, 02 Order 3/0300 SE01 3/0200 SE01 Page 52 of 81 1/0600 PER02 1/300 N102 1/3100 N201, 02 1/2900 MSG01 3/0300 SE01 1/0800 SE01 Foodservice EDI Change Summary Version 4010 to 4010-2012 Data Element # and Name 97 Number of Transaction Sets Included 98 Entity Identifier Code 98 Entity Identifier Code Codes 810 820 850 855 856 860 1/0700 AK902 Yes 1/0700 N101 Yes Yes 1/3100 N101 Yes 1/3000 N101 1/3100 N101 1/3100 N101 1/0400 CUR01 1/3100 N101 1/3000 N101 1/3000 N101 1/3000 N101 Yes Yes 1/3000 N101 98 Entity Identifier Code 98 Entity Identifier Code 98 Entity Identifier Code BO- Broker or Sales Office BS- Bill and Ship To BT - Bill To Party BY - Buying Party 98 Entity Identifier Code PR- Payer 98 Entity Identifier Code 98 Entity Identifier Code 98 Entity Identifier Code RI - Remit To SE - Selling Party SF - Ship From 1/0700 N101 1/0700 N101 1/3100 N101 1/3000 N101 98 Entity Identifier Code ST - Ship To 1/0700 N101 1/3100 N101 1/3000 N101 98 Entity Identifier Code SU Supplier/Manufacturer VN - Vendor 1/0700 N101 1/3100 N101 1/3000 N101 1/3000 N101 1/0700 N101 1/3100 N101 1/3000 N101 1/3000 N101 2/0400 CTP05 2/0100 POC05 98 Entity Identifier Code C001 Composite Unit of Measure C030 Position in Segment 997 GS1 Canada – Industry Relations Standards 1/0700 N101 1/0700 N101 1/0400 CUR01 2/2200 N101 Order 1/3000 N101 1/0400 CUR01 1/3000 N101 1/0400 CUR01 1/0700 N101 2/2200 N101 Shipment 2/2200 N101 Shipment 1/0400 CUR04 1/3000 N101 1/3000 N101 1/0500 AK401 Page 53 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Section 2A: Data Element 355 Unit or Basis for Measurement NOTE: 820 Payment Order/Remittance Advice is not reflected below as no elements of this data element are required. 355 - Unit or Basis for Measurement Code BG BR CA Code Expression BG Bag BR Barrel CA Case 810 850 855 856 860 Weight Dimension Ordering Unit Volume Position 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP0501 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 x 2/0900 PO403 2/1300 SAC09 x 2/0900 PO403 2/1300 SAC09 x 2/0900 PO403 2/1300 SAC09 CC CC Cubic Centimeter 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment x CF CF Cubic Feet 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment x CI CI Cubic Inches 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment x CR CR Cubic Meter 2/0400 CTP05 2/1100 TD110 x GS1 Canada – Industry Relations Standards Page 54 of 81 Product Size Foodservice EDI Change Summary Version 4010 to 4010-2012 355 - Unit or Basis for Measurement Code 810 850 855 2/0900 PO409 DB Dry Pounds DR DR Drum EA FT FZ GA EA Each Weight Dimension Ordering Unit Volume Product Size x x x x x x Shipment 2/0400 CTP05 x 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 FT Foot User Note 1: Feet FZ Fluid Ounce (Imperial) GA Gallon 860 Position Code Expression DB 856 2/0900 PO403 2/1300 SAC09 x 2/0900 PO403 2/1300 SAC09 2/0400 CTP05 x 2/0400 CTP05 x 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/1100 TD110 Shipment 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Pack 2/0100 POC05 2/1800 SAC09 2/0900 PO403 2/0900 PO409 2/0300 SN103 Item 2/0900 PO403 3/0400 SAC09 3/0600 ISS02 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/1300 SAC09 GI GI Imperial Gallons 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment GR GR Gram 2/0400 CTP05 2/1100 TD108 Order GS1 Canada – Industry Relations Standards x x Page 55 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 355 - Unit or Basis for Measurement Code IN KG 810 850 LT LB Pound LT Liter ML ML Milliliter PA PA Pail 860 Weight x 2/0400 CTP05 Dimension Ordering Unit Volume Product Size x x x x x x x 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/1100 TD108 Shipment 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/1100 TD108 Order 2/0100 POC05 2/1800 SAC09 2/0900 PO403 2/0900 PO407 2/0300 SN103 Pack 2/0900 PO403 3/0400 SAC09 2/1300 SAC09 2/1300 SAC09 2/0300 SN103 Item 2/1300 SAC09 3/0600 ISS02 3/0600 ISS04 LB 856 Position Code Expression IN Inch KG Kilogram 855 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/1100 TD108 Shipment 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Pack 2/0100 POC05 2/1800 SAC09 2/0900 PO403 2/0900 PO407 2/0300 SN103 Item 2/0900 PO403 3/0400 SAC09 3/0600 ISS02 3/0600 ISS04 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/1100 TD110 Shipment 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Pack 2/0100 POC05 2/1800 SAC09 2/0900 PO403 2/0900 PO409 2/0300 SN103 Item 2/0900 PO403 3/0400 SAC09 3/0600 ISS02 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 GS1 Canada – Industry Relations Standards 1/1200 SAC09 x 2/1300 SAC09 2/1300 SAC09 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 x Page 56 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 355 - Unit or Basis for Measurement Code PL 810 850 856 860 2/0300 SN103 Item 2/0100 POC05 Weight Dimension Ordering Unit Volume Product Size Position Code Expression PL Pallet/Unit Load 855 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 2/0900 PO403 2/1300 SAC09 x 2/0900 PO403 2/1300 SAC09 PT PT Pint 2/0400 CTP05 2/0400 CTP05 2/0900 PO409 2/1100 TD110 Shipment x x x PX PX Pint, Imperial 2/0900 PO409 2/1100 TD110 Shipment x x x TE TE Tote YD 2/0100 IT103 1/1200 SAC09 2/0100 PO103 2/0300 SN103 Pack 1/1200 SAC09 2/1000 PO403 2/0100 PO103 2/0400 CTP05 2/0300 SN103 Item 2/0100 POC05 2/1800 SAC09 3/0400 SAC09 3/0600 ISS02 2/0900 PO403 2/1300 SAC09 2/1300 SAC09 2/2700 ACK03 YD Yard GS1 Canada – Industry Relations Standards x 2/0900 PO403 2/1300 SAC09 2/0400 CTP05 x Page 57 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 Section 3: Data Element 1300 Service, Promotion, Allowance or Charge The following two transactions sets can have additional codes available in DE 1300 • 850 Position 2/1300 SAC02 • 860 Positions 1/1200 and 2/1300 SAC02 DE 1300 Code A010 A020 A030 A040 A050 A060 A070 A080 A090 A100 A110 A112 A120 A121 A122 A130 A140 A150 A160 A170 A172 A180 A190 A200 A210 A220 A230 A240 A250 A260 A270 A280 A290 A300 A310 A320 A330 A340 A350 A360 A370 Name Absolute Minimum Charge Access Charge - Federal Access Charge - State Access Charges Account Number Correction Charge Acid (Battery) Acknowledgment of Delivery Fee (AOD) Activation of Carnet Ad Valorem Add on - Destination Add on - Origin Add to Make Market Value Additional Copies of Freight Bill Additional Commercial Invoices Additional Tariff Classifications Additional Material Address Correction Adjustment for Maximum Charges Billing Adjustment for Minimum Average Time Requirement Billing Adjustments Administrative Advance Charges Handling Advance Destination Amount Advance Destination Fee Advance Fee Advance Lading Charge Advance Origin Amount Advance Origin Fee Advances Advertising Allowance Affidavit Agent Disbursement - Destination Agent Disbursement - Origin Air Export Certificate Air Express Charge Air Transportation Charge Aircraft On Ground (AOG) Airline Opening Fee Airport Terminal Handling Charge Alcoholic Beverage Report Charge Allegheny County, PA Delivery Charge GS1 Canada – Industry Relations Standards Page 58 of 81 810 Invoice Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: Technical Standards Work Group Foodservice 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Table of Contents 810 . . . Invoice Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 3 . . . BIG Beginning Segment for Invoice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . CUR Currency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 5 . . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 6 . . . PER Administrative Communications Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 N1 . . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 9 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 11 N3 . . 12 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 13 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> ITD . . Terms of Sale/Deferred Terms of Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 14 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 . . FOB F.O.B. Related Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 17 IT1 . . Baseline Item Data (Invoice) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 18 . . CTP Pricing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 20 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 21 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 23 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 25 . . TDS Total Monetary Value Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 30 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 31 ISS . . Invoice Shipment Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 36 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 38 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 39 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 810 GS1 Canada Invoice Foodservice - 810 Invoice Foodservice Functional Group= IN Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Invoice Transaction Set (810) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to provide for customary and established business and industry practice relative to the billing for goods and services provided. Heading: Pos Id Segment Name Req Max Use 010 020 ST BIG 040 050 060 CUR REF PER Transaction Set Header Beginning Segment for Invoice Currency Reference Identification Administrative Communications Contact M M 1 1 Must use Must use O O O 1 12 3 Used Used Used O O 1 2 Used Used O O O 2 1 >1 Used Used Used O O 10 1 Used Used Req Max Use Baseline Item Data (Invoice) Pricing Information O 1 Used O 25 Used Product/Item Description Item Physical Details O O 1 1 LOOP ID - N1 Repeat Notes Usage 200 070 080 N1 N2 090 100 130 N3 N4 ITD 140 150 DTM FOB Name Additional Name Information Address Information Geographic Location Terms of Sale/Deferred Terms of Sale Date/Time Reference F.O.B. Related Instructions Id Segment Name Detail: Pos LOOP ID - IT1 010 IT1 050 CTP PID PO4 SAC Usage 1000 LOOP ID - SAC 180 Notes 200000 LOOP ID - PID 060 100 Repeat Used Used 25 Service, Promotion, Allowance, or Charge Information O 1 Req Max Use M 1 Used Summary: Pos Id Segment Name 010 TDS Total Monetary Value Summary LOOP ID - SAC 040 July 2012 SAC Repeat Notes Usage Must use 25 Service, Promotion, O 1 [V004010-2012 FS] Copyright 2012 - GS1 Canada Used 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id GS1 Canada Segment Name Allowance, or Charge Information Invoice Foodservice - 810 Req Max Use O O M 1 1 1 LOOP ID - ISS 060 070 080 ISS CTT SE Repeat Notes Usage N3/070 Used Used Must use >1 Invoice Shipment Summary Transaction Totals Transaction Set Trailer Notes: 3/070 July 2012 Number of line items (CTT01) is the accumulation of the number of IT1 segments. If used, hash total (CTT02) is the sum of the value of quantities invoiced (IT102) for each IT1 segment. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 810 ST02 329 Invoice Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 020 BIG Beginning Segment for Max: 1 Heading - Mandatory Invoice Loop: N/A Elements: 4 User Option (Usage): Must use Purpose: To indicate the beginning of an invoice transaction set and transmit identifying numbers and dates Element Summary: Ref Id Element Name BIG01 373 Date Req Type Min/Max Usage M DT 8/8 Must use M AN 1/22 Must use O DT 8/8 Used O AN 1/22 Used Description: Date expressed as CCYYMMDD BIG02 76 Invoice Number Description: Identifying number assigned by issuer BIG03 373 Date Description: Date expressed as CCYYMMDD User Note 1: Purchasing Organization's original purchase order date BIG04 324 Purchase Order Number Description: Identifying number for Purchase Order assigned by the orderer/purchaser User Note 1: Purchasing Organization's original purchase order number Semantics: 1. BIG01 is the invoice issue date. 2. BIG03 is the date assigned by the purchaser to purchase order. 3. BIG10 indicates the consolidated invoice number. When BIG07 contains code CI, BIG10 is not used. Comments: 1. BIG07 is used only to further define the type of invoice when needed. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 040 CUR Currency Max: 1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify the currency (dollars, pounds, francs, etc.) used in a transaction Element Summary: Ref Id Element Name CUR01 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use ID 3/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name BY CUR02 100 Buying Party (Purchaser) Currency Code M Description: Code (Standard ISO) for country in whose currency the charges are specified User Note 1: CAD Canadian USD United States Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. C0807 - If CUR08 is present, then CUR07 is required. C0907 - If CUR09 is present, then CUR07 is required. L101112 - If CUR10 is present, then at least one of CUR11 or CUR12 is required. C1110 - If CUR11 is present, then CUR10 is required. C1210 - If CUR12 is present, then CUR10 is required. L131415 - If CUR13 is present, then at least one of CUR14 or CUR15 is required. C1413 - If CUR14 is present, then CUR13 is required. C1513 - If CUR15 is present, then CUR13 is required. L161718 - If CUR16 is present, then at least one of CUR17 or CUR18 is required. C1716 - If CUR17 is present, then CUR16 is required. C1816 - If CUR18 is present, then CUR16 is required. L192021 - If CUR19 is present, then at least one of CUR20 or CUR21 is required. C2019 - If CUR20 is present, then CUR19 is required. C2119 - If CUR21 is present, then CUR19 is required. Comments: 1. See Figures Appendix for examples detailing the use of the CUR segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 050 REF Reference Identification Max: 12 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 3) Code Name DP IA Department Number Internal Vendor Number User Note 1: Identification number assigned to the Selling Organization, by the Purchasing Organization for use within the Purchasing Organization's system IT Internal Customer Number User Note 1: Identification number assigned to the Purchasing Organization, by the Selling Organization, for use within the Selling Organization's system REF02 127 Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 060 PER Administrative Max: 3 Heading - Optional Communications Contact Loop: N/A Elements: 6 User Option (Usage): Used Purpose: To identify a person or office to whom administrative communications should be directed Element Summary: Ref Id Element Name PER01 366 Contact Function Code Req Type Min/Max Usage M ID 2/2 Must use O AN 1/60 Used C ID 2/2 Used C AN 1/80 Used C ID 2/2 Used AN 1/80 Used Description: Code identifying the major duty or responsibility of the person or group named CodeList Summary (Total Codes: 230, Included: 2) Code Name PER02 93 CR Customer Relations User Note 1: Customer service representative SR Sales Representative or Department Name Description: Free-form name PER03 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER04 364 Electronic Mail Telephone Communication Number Description: Complete communications number including country or area code when applicable PER05 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER06 364 Electronic Mail Telephone Communication Number C Description: Complete communications number including country or area code when applicable July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Invoice Foodservice - 810 Req Type Min/Max Usage Syntax Rules: 1. P0304 - If either PER03 or PER04 is present, then the other is required. 2. P0506 - If either PER05 or PER06 is present, then the other is required. 3. P0708 - If either PER07 or PER08 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 070 N1 Name Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 8) Code Name BO Broker or Sales Office User Note 1: For a domestic purchase order, this is the manufacturer's sales office. For an import purchase order this is the sales office that interacts with the manufacturer's/buyer's agent. BS BT RI SF ST SU Bill and Ship To Bill-to-Party Remit To Ship From Ship To Supplier/Manufacturer User Note 1: Supplier may or may not be the manufacturer VN N102 93 Vendor User Note 1: Party supplying the products being maintained Name C AN 1/60 Used C ID 1/2 Used Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 July 2012 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C [V004010-2012 FS] Copyright 2012 - GS1 Canada AN 2/80 Used 9 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Invoice Foodservice - 810 Req Type Min/Max Usage Description: Code identifying a party or other code Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 N2 Additional Name Information Pos: 080 Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 090 N3 Address Information Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 100 N4 Geographic Location Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 ITD Terms of Sale/Deferred Terms of Sale Pos: 130 Max: >1 Heading - Optional Loop: N/A Elements: 8 User Option (Usage): Used Purpose: To specify terms of sale Element Summary: Ref Id Element Name ITD01 336 Terms Type Code Req Type Min/Max Usage O ID 2/2 Used ID 1/2 Used O R 1/6 Used C DT 8/8 Used C N0 1/3 Used Description: Code identifying type of payment terms CodeList Summary (Total Codes: 65, Included: 4) Code Name 05 08 09 14 ITD02 333 Discount Not Applicable Basic Discount Offered Proximo Previously agreed upon Terms Basis Date Code O Description: Code identifying the beginning of the terms period CodeList Summary (Total Codes: 17, Included: 4) Code Name 2 3 4 15 ITD03 338 Delivery Date Invoice Date Specified Date Receipt of Goods Terms Discount Percent Description: Terms discount percentage, expressed as a percent, available to the purchaser if an invoice is paid on or before the Terms Discount Due Date User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. ITD04 370 Terms Discount Due Date Description: Date payment is due if discount is to be earned expressed in format CCYYMMDD ITD05 351 Terms Discount Days Due Description: Number of days in the terms discount period by which payment is due if terms discount is earned User Note 1: The end of the term period is derived by adding this value to the beginning July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name of the term period, as qualified by ITD02. ITD06 446 Terms Net Due Date Invoice Foodservice - 810 Req Type Min/Max Usage O DT 8/8 Used O N0 1/3 Used O N2 1/10 Used Description: Date when total invoice amount becomes due expressed in format CCYYMMDD ITD07 386 Terms Net Days Description: Number of days until total invoice amount is due (discount not applicable) User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD08 362 Terms Discount Amount Description: Total amount of terms discount Syntax Rules: 1. L03040513 - If ITD03 is present, then at least one of ITD04, ITD05 or ITD13 is required. 2. L08040513 - If ITD08 is present, then at least one of ITD04, ITD05 or ITD13 is required. 3. L091011 - If ITD09 is present, then at least one of ITD10 or ITD11 is required. Semantics: 1. ITD15 is the percentage applied to a base amount used to determine a late payment charge. Comments: 1. If the code in ITD01 is "04", then ITD07 or ITD09 is required and either ITD10 or ITD11 is required; if the code in ITD01 is "05", then ITD06 or ITD07 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 140 DTM Date/Time Reference Max: 10 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use DT 8/8 Must use Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 2) Code Name 002 011 DTM02 373 Delivery Requested Shipped Date C Description: Date expressed as CCYYMMDD Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 FOB F.O.B. Related Instructions Pos: 150 Max: 1 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify transportation instructions relating to shipment Element Summary: Ref Id Element Name FOB01 146 Shipment Method of Payment Req Type Min/Max Usage M ID 2/2 Must use ID 1/2 Used AN 1/80 Used Description: Code identifying payment terms for transportation charges CodeList Summary (Total Codes: 28, Included: 3) Code Name CC PB PP FOB02 309 Collect Customer Pick-up/Backhaul Prepaid (by Seller) Location Qualifier C Description: Code identifying type of location CodeList Summary (Total Codes: 172, Included: 2) Code Name DE OR FOB03 352 Destination (Shipping) Origin (Shipping Point) Description O Description: A free-form description to clarify the related data elements and their content User Note 1: Free-form name of transportation responsibility location Syntax Rules: 1. 2. 3. 4. C0302 - If FOB03 is C0405 - If FOB04 is C0706 - If FOB07 is C0809 - If FOB08 is present, then FOB02 is required. present, then FOB05 is required. present, then FOB06 is required. present, then FOB09 is required. Semantics: 1. 2. 3. 4. FOB01 indicates which party will pay the carrier. FOB02 is the code specifying transportation responsibility location. FOB06 is the code specifying the title passage location. FOB08 is the code specifying the point at which the risk of loss transfers. This may be different than the location specified in FOB02/FOB03 and FOB06/FOB07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 IT1 Baseline Item Data (Invoice) Pos: 010 Max: 1 Detail - Optional Loop: IT1 Elements: 5 User Option (Usage): Used Purpose: To specify the basic and most frequently used line item data for the invoice and related transactions Element Summary: Ref Id Element Name IT102 358 Quantity Invoiced Req Type Min/Max Usage C R 1/10 Must use C ID 2/2 Must use C R 1/17 Must use C ID 2/2 Used Description: Number of units invoiced (supplier units) IT103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE IT104 212 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Unit Price Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. To indicate free goods, use a single zero (0) with code NC as the value in IT105. IT106 235 Product/Service ID Qualifier Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name UK IT107 234 U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. P020304 - If either IT102, IT103 or IT104 are present, then the others are required. P0607 - If either IT106 or IT107 is present, then the other is required. P0809 - If either IT108 or IT109 is present, then the other is required. P1011 - If either IT110 or IT111 is present, then the other is required. P1213 - If either IT112 or IT113 is present, then the other is required. P1415 - If either IT114 or IT115 is present, then the other is required. P1617 - If either IT116 or IT117 is present, then the other is required. P1819 - If either IT118 or IT119 is present, then the other is required. P2021 - If either IT120 or IT121 is present, then the other is required. P2223 - If either IT122 or IT123 is present, then the other is required. P2425 - If either IT124 or IT125 is present, then the other is required. Semantics: 1. IT101 is the purchase order line item identification. Comments: 1. Element 235/234 combinations should be interpreted to include products and/or services. See the Data Dictionary for a complete list of IDs. 2. IT106 through IT125 provide for ten different product/service IDs for each item. For example: Case, Color, Drawing No., U.P.C. No., ISBN No., Model No., or SKU. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 050 CTP Pricing Information Max: 25 Detail - Optional Loop: IT1 Elements: 2 User Option (Usage): Used Purpose: To specify pricing information Element Summary: Ref Id Element Name CTP02 236 Price Identifier Code Req Type Min/Max Usage C ID 3/3 Must use R 1/17 Must use Description: Code identifying pricing specification CodeList Summary (Total Codes: 164, Included: 1) Code Name UCP CTP03 212 Unit cost price User Note 1: Item list cost Unit Price C Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. Syntax Rules: 1. 2. 3. 4. 5. P0405 - If either CTP04 or CTP05 is present, then the other is required. C0607 - If CTP06 is present, then CTP07 is required. C0902 - If CTP09 is present, then CTP02 is required. C1002 - If CTP10 is present, then CTP02 is required. C1103 - If CTP11 is present, then CTP03 is required. Semantics: 1. CTP07 is a multiplier factor to arrive at a final discounted price. A multiplier of .90 would be the factor if a 10% discount is given. 2. CTP08 is the rebate amount. Comments: 1. See Figures Appendix for an example detailing the use of CTP03 and CTP04. 2. See Figures Appendix for an example detailing the use of CTP03, CTP04 and CTP07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 060 PID Product/Item Description Max: 1 Detail - Optional Loop: PID Elements: 3 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used AN 1/80 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 1) Code Name F PID02 750 Free-form User Note 1: The description will be found in PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 1) Code Name 08 PID05 352 Product Description C Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. 4. PID09 is used to identify the language being used in PID05. Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 100 PO4 Item Physical Details Max: 1 Detail - Optional Loop: IT1 Elements: 4 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used C R 1/8 Used C ID 2/2 Used N0 1/6 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO402 357 Size Description: Size of supplier units in pack PO403 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO414 810 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Inner Pack O Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI 6. 7. 8. 9. 10. GS1 Canada Invoice Foodservice - 810 C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. User Note 1: This segment is used to specify the packaging of the item in the case or carton. There may be two levels of packaging specified. The first level is always specified by using PO401 (Pack). The first level may be actual items, e.g., consumer units, or it may be the number of smaller containers within the case. The second level, specified using PO414 (Inner Pack), is the number of eaches in each inner container when PO401 is the number of smaller containers within the case. This segment can be used also to specify the weight and/or volume (cube) for the item by using PO406 and PO407, and/or PO408 and PO409. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 180 SAC Service, Promotion, Max: 1 Detail - Optional Allowance, or Charge Information Loop: SAC Elements: 15 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 25 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name SAC07 332 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI Ref Id Element Name SAC08 118 Rate GS1 Canada Invoice Foodservice - 810 Req Type Min/Max Usage O R 1/9 Used C ID 2/2 Used C R 1/15 Used O ID 2/2 Used Description: Rate expressed in the standard monetary denomination for the currency specified SAC09 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 July 2012 Credit Customer Account [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 SAC13 127 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: Used for tax registration number. SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. 5. 6. 7. 8. 9. GS1 Canada Invoice Foodservice - 810 If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 010 TDS Total Monetary Value Max: 1 Summary - Mandatory Summary Loop: N/A Elements: 4 User Option (Usage): Must use Purpose: To specify the total invoice discounts and amounts Element Summary: Ref Id Element Name TDS01 610 Amount Req Type Min/Max Usage M N2 1/15 Must use O N2 1/15 Used O N2 1/15 Used O N2 1/15 Used Description: Monetary amount TDS02 610 Amount Description: Monetary amount TDS03 610 Amount Description: Monetary amount TDS04 610 Amount Description: Monetary amount Semantics: 1. TDS01 is the total amount of invoice (including charges, less allowances) before terms discount (if discount is applicable). 2. TDS02 indicates the amount upon which the terms discount amount is calculated. 3. TDS03 is the amount of invoice due if paid by terms discount due date (total invoice or installment amount less cash discount). 4. TDS04 indicates the total amount of terms discount. Comments: 1. TDS02 is required if the dollar value subject to discount is not equal to the dollar value of TDS01. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 040 SAC Service, Promotion, Max: 1 Summary - Optional Allowance, or Charge Information Loop: SAC Elements: 15 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 6) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. SAC07 332 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 7 Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used O R 1/9 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 118 Rate Description: Rate expressed in the standard monetary denomination for the July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name currency specified SAC09 355 Unit or Basis for Measurement Code Invoice Foodservice - 810 Req Type Min/Max Usage C ID 2/2 Used C R 1/15 Used O ID 2/2 Used Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 July 2012 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. [V004010-2012 FS] Copyright 2012 - GS1 Canada 33 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name SAC13 127 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: Used for tax registration. SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. 2. SAC05 is the total amount for the service, promotion, allowance, or charge. 3. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 34 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 4. SAC08 is the allowance or charge rate per unit. 5. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. 6. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. 7. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. 8. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. 9. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 35 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 ISS Invoice Shipment Summary Pos: 060 Max: 1 Summary - Optional Loop: ISS Elements: 4 User Option (Usage): Used Purpose: To specify summary details of total items shipped in terms of quantity, weight, and volume Element Summary: Ref Id Element Name ISS01 382 Number of Units Shipped Req Type Min/Max Usage C R 1/10 Used C ID 2/2 Used C R 1/10 Used C ID 2/2 Used Description: Numeric value of units shipped in manufacturer's shipping units for a line item or transaction set ISS02 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE ISS03 81 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Weight Description: Numeric value of weight ISS04 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 2) Code Name KG LB Kilogram Pound Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 36 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. GS1 Canada Invoice Foodservice - 810 R010305 - At least one of ISS01, ISS03 or ISS05 is required. P0102 - If either ISS01 or ISS02 is present, then the other is required. P0304 - If either ISS03 or ISS04 is present, then the other is required. P0506 - If either ISS05 or ISS06 is present, then the other is required. Semantics: 1. ISS07 is the quantity of third party pallets. 2. ISS08 is the gross weight of third party pallets in pounds. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 37 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 070 CTT Transaction Totals Max: 1 Summary - Optional Loop: N/A Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of IT1 segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 38 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 080 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 39 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code A380 A390 A400 A410 A420 A430 A440 A445 A450 A460 A470 A480 A485 A490 A500 A510 A520 A530 A540 A550 A555 A560 A570 A580 A590 A600 A610 A620 A630 A640 A650 A658 A660 A670 A680 A690 A691 A700 A710 A720 A721 A730 A740 A750 A760 A770 A780 Name Allowance Advance Allowance for Consignment Merchandise Allowance Non-performance "Alterations" Amending Export Documentation Anneal/Heat (Steel or Glass Treatment) Anodizing Charge Anti-dumping Duty Appointment (Notification) Arbitrary (In Addition to Through Rates and Charges) Art Work Assembly Assist Amount Attachments to Bill of Lading Charge Bad Debt Banking Drafts Base Charge Basic Reorder Allowance Beaming Charge Bedding/Feeding/Disinfecting Beef Fee Beyond Charge Beyond Freight Charges Bill and Hold Bill of Lading Attendancy Bill of Lading Charge Billed Demand Black Lung Tax Blocking and Bracing Charge Blower Charge Bobtail Charges Bond Amount Bond Charge Bordeaux Arbitraries Both-Flat Break Bulk Surface Charge Breakbulk Services Bridge Toll Broken Lot Broken Package Charge Brokerage Brokerage or Duty Bunker Surcharge Burning Buyer Hand Carry Buyers Car Allowance Cable Pressurization GS1 Canada – Industry Relations Standards Page 59 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code A790 A800 A810 A820 A830 A840 A850 A860 A870 A880 A890 A900 A910 A920 A930 A940 A950 A960 A970 A980 A990 ADOW ADRW AFEE ALPT B000 B010 B015 B020 B030 B040 B050 B060 B070 B080 B090 B091 B100 B110 B120 B130 B140 B150 B160 Name Cables (sending of) Call Tag Camp Arbitrary Canada Great Lakes Additionals Canadian C.Q.Customs Clearance Canadian Currency Exchange Canadian Import Termination Fee Canadian Reconsignment Fee Canadian Remanifest Fee Cancellation Charge Cancelled Order, Heavy Duty Flatcar Capping Car Loading Car Rental Carrier Credit Allowance Carrier Debit Allowance Carrier Notification Charge Carrier Cartage Charge Cartage Cataloging Services Payroll Additives, Overtime Labor Payroll Additives, Straight Time Labor Fee Description: Percentage or fixed fee an organization charges for services Port Changes Central Buy Cents Off Bop Sheet Description: A cardboard pallet Certificate of Conformance Certificate of Origin Certificate of Registration Certification Chain and Binders Chamber of Commerce Service Charge Change of Airbill - Service Fee Charges Forward/Advance Charge Charter Services Chassis Transfer Chemical Milling Charge Chicago Loop Charge Cigarette Stamping City Delivery City maintenance fee City Pickup GS1 Canada – Industry Relations Standards Page 60 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code B170 B180 B190 B200 B210 B220 B230 B240 B250 B260 B270 B280 B290 B300 B310 B320 B330 B340 B350 B360 B370 B380 B390 B400 B500 B510 B520 B530 B540 B550 B551 B555 B560 B570 B580 B581 B590 B600 B610 B620 B630 B650 B660 B670 B680 B690 B700 Name City Terminal Charge Cleaning Charge Closing & Sealing Co-manufacturing Discount Co-op Credit Coating (Dip, Rustproof, EDP) COD Amount COD Charges Collect on Delivery Alteration Charge Collect on Delivery Deletion Charge Collect Surcharge Combination Performance and Non-performance Combination Combine All Same Day Shipment Commission Amount Competitive Allowance Competitive Car Allowance Competitive Price Compressor Charge Concession Credit Concession Money Congestion Surcharge Connect Charge Conservation research fee Consignee Unload Consolidation Constant Surveillance Service - Armed Constant Surveillance Service Consular Legalization Service Consularization Fee Consulting Service Consumer Service Provider Charge Container Allowance Container Deposits Container Destuffing Container Discount Container Leasing Container Service Charge UK/EUR Container Service Charge USA/Canada Container Stuffing Container/Trailer Allowance Continuous Mileage Contract Allowance Contract Escalation Contract Service Charge Controlled Atmosphere Converting GS1 Canada – Industry Relations Standards Page 61 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code B720 B730 B740 B742 B750 B760 B770 B775 B780 B785 B787 B790 B791 B800 B801 B802 B803 B804 B810 B820 B830 B840 B850 B860 B870 B872 B880 B881 B890 B900 B910 B911 B920 B930 B940 B950 B960 B970 B980 B990 B992 B994 B996 B998 BU2T BU4T Name Cooperative Advertising/Merchandising Allowance (Performance) Copy of Bill of Lading Charge Copy of Delivery Receipt Charge Copying Core Charge Cost Recovery Factor Cost recovery/adjustment Cotton Fee Count and Recount Coupon Reimbursement Countervailing Duty Crafting Crating Credit Credit Card Processing Fee Credit Card Processing Fee - Automated Dial-up Line Credit Card Processing Fee - Leased Line Credit Card Processing Fee - Fleet Cards Currency Adjustment Factor Currency Adjustment Currency Discount Customer Account Identification Customer Equipment Allowance Customs Broker Fee Customs Charge Customs Duty Customs Entry Customs Exam Customs Formalities Customs Invoice - Additional Page Customs Invoice Customs Penalty Cut and Parallel Cut Cutting Charge Damaged Merchandise Data/Drawing Charge De-Installation Deadhead Mileage Charge Deaf and Disabled Surcharge Declared Value for Carriage Declared Value for Customs Declared Value for Insurance Deduct to Make Market Value Bunker Adjustment - 20 Foot Container Bunker Adjustment - 40 Foot Container GS1 Canada – Industry Relations Standards Page 62 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code BUAT BURD C000 C010 C020 C030 C040 C050 C060 C070 C080 C090 C100 C110 C120 C130 C140 C150 C160 C170 C180 C190 C200 C210 C220 C230 C231 C240 C250 C260 C270 C280 C290 C300 C310 C320 C330 C340 C350 C360 C370 C380 C390 C400 C401 C402 C410 Name Bunker Adjustment Burden, Overhead, or Allowance for Indirect Costs Defective Allowance Deficit Freight Delay Furnishing Destination Weights Delivery Surcharge Delivery Demand charge Demurrage - Average Agreement Demurrage - Special Demurrage Deposit Charges Deposit in Lieu of Order Deposit Deramping Derrick Charge Designated Supplier Inspection Destination Charge Detention - Special Type Flat Car Detention Loading Detention of Power Units Detention of Trailers Detention Unloading Determined Freight Development Charge Die Service Charge Disbursement Disconnect Charge Discount - Drop Box/Convenience Ctr. Discount - Incentive Discount - Multiple Shipment Discount - Service Option (Delivery) Discount - Service Option (Pickup) Discount - Special Discount Display Allowance Distribution Fee Distribution Service Distributor Discount/Allowance Diversion and Reconsignment Diversion Charge Diversion to Air Charge Dockage - Boat Detention Documentation Charge Document Handling Door-to-Door Dowel Pin Charge GS1 Canada – Industry Relations Standards Page 63 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code C420 C430 C440 C450 C460 C470 C480 C490 C500 C510 C520 C530 C531 C540 C550 C560 C570 C580 C590 C600 C610 C630 C640 C650 C660 C670 C675 C680 C690 C700 C710 C720 C730 C740 C750 C760 C770 C780 C790 C800 C810 C820 C830 C840 C850 C860 C870 Name Drayage Drayage/Line Haul Driver Assisted Unloading Driver's Wages Drop Dock Drop Yard Drum Cost Drum Deposit Drum Up Charge Dry Ice Dryer Charge Duty Charge Duty Drawback Early Buy Allowance Early Payment Allowance Early Ship Allowance Emergency Port Charge Emergency Service Emergency Surcharge Empty Weighing Charge Enclosure Endorsement Fee Energy charge Energy Surcharge (Fuel Adjustment Factor) Engineering Charge Engraving Entered Value Environmental Protection Service Escalation Escort Service Eur1 Presentation Fee European Port Charges Excess Mileage Charge Excess Periods Excess Value Fee Excess Weight Excessive Value Charge Exchange Access Credit Exclusive Use Of Equipment Exclusive Use Exhibition Delivery Charge Exhibition Pickup Charge Expanded Service Expedited One Day Consular Service Expedited Service Charge Expedited Shipments Expediting Fee GS1 Canada – Industry Relations Standards Page 64 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code C880 C890 C900 C910 C920 C930 C940 C950 C960 C970 C980 C990 CA2T CA4T CFCT CFLT CGTT CLDT COMM CONC CRLT CUFT D000 D010 D015 D020 D025 D030 D040 D050 D060 D070 D080 D100 D101 D103 D110 D120 D130 D140 D141 D142 D143 D144 Name Expediting Premium Export Customs Clearance Export Declarations - Automated Export Declarations - U.S. Shippers Export License Application Export Shipping Charge Export/Import Charge Extra Copies and Mailings Extra Labor (Helper Service) Extra Length Extra Service - Counter-to-Counter Fabrication Charge Currency Adjustment - 20 Foot Container Currency Adjustment - 40 Foot Container Customs Fees - Container Level Customs Fees - Lift Level Cargo Taxes Container Loss/Damage Communications Charges Container Charge Container Lease Currency Adjustment - Break Bulk Facsimile Charges - Additional Pages Facsimile Charges Dunnage Description: Loose materials used around a cargo to prevent damage or padding in a shipping container to protect contents against breakage Failed Lamp Panel Charge Fax Pre-alert Federal Transfer Surcharge Finance Charge First Article Charge First Flight Out Flat Rate Floor Stock Protection Food and Lodging Foreign Office Advance Foreign Customs Duty Foreign Military Sales (FMS) Rental Foreign Military Sales (FMS) Special Charge Forwarding Agent Commission Forwarding Charge Forward Coupons Capture Additional Data Provide Name and Address Provide Household Identifier GS1 Canada – Industry Relations Standards Page 65 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code D150 D160 D170 D180 D190 D200 D210 D220 D230 D240 D242 D244 D246 D250 D260 D270 D280 D290 D292 D300 D301 D310 D320 D330 D340 D350 D360 D370 D380 D390 D400 D410 D420 D430 D440 D450 D460 D470 D480 D490 D500 D501 D502 Name Franchise fee Free Domicile Shipment Processing Free Goods Freight Based on Dollar Minimum Freight Charges to Border Freight Charges to Destination Freight Equalization Freight Passthrough Freight Surcharge Freight Freight, International Freight, International, U.S. Dollars Freight, International, Non-U.S. Dollars Freshness/Leaker Allowance Fuel Charge Fuel Surcharge Full Service Full Truckload Allowance Fumigation Garment District Gateway Fee Gas Pressure Glaze Gold Factor Goods and Services Charge Goods and Services Credit Allowance Goods and Services Tax Charge Government Inspection Government Warehouse Fee - Destination Government Warehouse Fee - Origin Grain Doors Grain Flow Charge Grinding Gross Receipts Surcharge Groupage Discount Grouped Items Description: Indicates the pricing for this line is related to the pricing of some other item either in this transaction or some prior transaction(s) Guaranteed Inspection Technical Service Gulf Port Delivery Charge Handling Charges on Distribution Freight Forwarded Beyond Handling Freight At Positions Not Immediately Adjacent To Vehicle Charge Handling Harbor Maintenance Report Harbor Maintenance Fee GS1 Canada – Industry Relations Standards Page 66 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code D510 D520 D530 D540 D550 D560 D570 D580 D590 D600 D610 D620 D630 D640 D650 D655 D660 D670 D680 D690 D700 D701 D710 D711 D720 D730 D740 D750 D760 D770 D780 D790 D800 D810 D820 D830 D840 D850 D870 D880 D890 D900 D910 D920 D930 D940 D950 Name Hauling and Hoisting to be Direct Billed Hauling and Hoisting Hazardous Cargo Charge Hazardous Materials Handling Fee - Domestic Hazardous Materials Handling Fee - International Hazardous Storage Heat in Transit Charges Heat Treat Charge Heavy Duty Flat Car Charge Heavy Lift High Security Red In-bond Seal Charge Highway Interchange Hointins and Hauling Holding Charge Home Line Freight Charge Honey Fee Hook-up charge Hose Charge Special Hose Charge Household Goods Pickup or Delivery IATA Airbill Preparation International Air Transport Association (IATA) Commission IATA Fee International Air Transport Association (IATA) Markup Identification Import Service Fee In Transit Price Protection Inbound Freight Charges Income Freight (Manufacturing to Shipping Point) Incorrect Billing Account Charge Industry Price Allowance Initial License Fee Inland Transportation Inside Cable Connectors Inside Delivery Inside Pickup Inspect at Destination Inspect at Origin Inspection Installation & Warranty Installation and Training Installation Insulated Tank Charge Insurance Fee Insurance Placement Cost Charge Insurance Premium Insurance Provided by Lessee GS1 Canada – Industry Relations Standards Page 67 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code D960 D970 D980 D990 D995 DCET DCVT DDZT DEZT DFDT DGET DOVT DPDT DPET E000 E010 E020 E022 E030 E040 E050 E060 E063 E065 E067 E068 E069 E070 E080 E090 E100 E110 E120 E130 E140 E150 E160 E170 E180 E190 E191 E192 E193 E200 E210 E220 E230 Name Insurance Provided by Lessor Insurance Surcharge Insurance Interdivision Profit Interest Amount Damage to Carrier Equipment Damage to Carrier Vessel Drayage at Port of Debarkation (Rate Zone) Drayage at Port of Embarkation (Rate Zone) Keep From Freezing Percent Differential Damage to Government Equipment Container Diversion Drayage at Port of Debarkation Drayage at Port of Embarkation Interest on refund Interest on Security Deposit Interim Use Permitted at Special Rate International Courier International Door-to-Door Handling Fee Interplant Charge Interstate/Highway Toll Intra-plant Charge Invoice Additional Amount Invoice Adjustment Invoice At-Cost Amount Invoice Delivery Terms Amount Invoice No-Charge Amount Invoice Services Invoice with Goods Irish Arbitraries Island Delivery Charge Island Pickup Charge Italian Release Charge Item Percentage Item-Unit Koshering Label Allowance Labeling Labor (Repair and Return Orders) Labor Charges Labor, Straight-time Labor, Overtime Labor, Premium Overtime Labor Cost of Removal Labor Service Labor, Modify Labor, No Trouble Found GS1 Canada – Industry Relations Standards Page 68 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code E240 E250 E260 E270 E280 E290 E300 E310 E320 E330 E340 E350 E360 E370 E380 E381 E382 E384 E386 E388 E389 E390 E400 E410 E420 E430 E440 E450 E460 E470 E480 E485 E490 E500 E510 E520 E530 E540 E550 E560 E565 E570 E580 E585 E590 E600 Name Labor, Test and Calibrate Lading Adjustment Charge Lashing Late Order Charge Late Payment Charge Layout/Design Layover Charges Lead Factor Leaking Underground Storage Tax (LUST) Lease Shortfall Consideration Less Than Truckload (LTL) Charge Letter of Credit Processing License and Title Lifeline Surcharge Lift Gate (Truck) or Forklift Service at Pickup/Delivery Lime Fee Liquidation Anti-Dumping Duty Liquidation Countervailing Duty Liquidation Tax Amount Liquidation Total Due U.S. Customs and Border Protection (CBP) Liquidation Total Fees Load Weighing Charge Loading (Labor Charges) Loading Loan Fee Local Delivery/Drayage Locomotive Delayed in Switching Service Locomotive Under Own Power Lot Charge Lump Sum Machining Charge Mail Fee Mail Invoice to Each Location Mail Invoice Mailing - Postage Cost Mailing - Service Fee Manifest Charge Manufacturing Market Development Funds Marking or Tagging Charge Markdown Allowance Marriage Rule Memo Returnable Container Merchandise Processing Fee Message Charge Message Rate Adjustment GS1 Canada – Industry Relations Standards Page 69 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code E610 E620 E630 E640 E650 E660 E670 E680 E690 E695 E700 E710 E720 E730 E740 E750 E760 E770 E780 E790 E800 E805 E810 E820 E830 E840 E850 E860 E870 E880 E890 E900 E910 E920 E930 E940 E950 E960 E970 E980 E990 ENGA EXLT F000 F010 F020 F030 Name Messenger Service Metals Surcharge Meter Charge Mileage Fee (For Repair and Return) Mileage or Travel Monthly Rental Mount/Demount Mounting Municipal Surcharge Mushroom Fee N.H.D. Wharfage New Discount New Distribution Allowance New Item Allowance New Store Allowance New Store Discount New Warehouse Discount New Warehouse New York Delivery Charge New York Pickup Charge No Return Credit Allowance Non-Dutiable Charges Non Generated Freight Non-returnable Containers Normal Pump Charge Notarized Affidavit Notify Consignee Before Delivery Notify Consignee Nozzle Charge Ocean Charges - Hazardous Ocean Freight Offshore - Alaska/Hawaii On Carriage On Hand Service One - Day Service One Time Engineering Charge One-Time License Fee One-Time-Only Charge Onetime Tooling Operator Credit Option Charge (Color Fabric Office Furniture) Engineering Supplies Extra Length Surcharge Optional Charge Optional Software Support for Operational Support Systems Optional Software Support for Switching Systems Order Notify Charge GS1 Canada – Industry Relations Standards Page 70 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code F040 F050 F060 F061 F062 F063 F065 F067 F070 F080 F090 F100 F110 F120 F130 F140 F150 F155 F160 F170 F180 F190 F200 F210 F220 F225 F230 F240 F250 F260 F270 F271 F272 F280 F290 F300 F310 F320 F330 F340 F350 F360 F370 F380 F390 F400 F401 Name Order-Flat Other (See related description) Other Accessorial Service Charge Other Advances Other Export Charges Other Government Agency Declaration Other Government Agency Exam Other Import Charge Out of Route Miles Out of Zone Pickup or Delivery Outside Cable Connectors Over Dimension Overrun Charge Oversized Premium Overtime Loading Pack Invoice with Shipment Packaging Service Packaging Painting (Primer or Finish) Pallet Exchange Charge Pallet Palletizing Paralleling Parish/County Sales Tax (only) Passing Shippers Export Entry Pecan Fee Penalty Charge Per Item Charge Per Order Charge Per Pound Charge Percent of Product Percent of Shipped Quantity that is Returnable Percent of Shipment Value that is Returnable Performance Allowance Performance Award Permit Charge Permits Bonds Escort Attendant Phosphatizing (Steel Treatment) Pickup and Delivery Pick/Up Pickle and Oil Pickup - Out of Area Pickup Surcharge Pier Charges - Wharfage Pier Charges Other Than Wharfage Pier Pickup and/or Delivery Pier Unloading GS1 Canada – Industry Relations Standards Page 71 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code F410 F420 F430 F440 F445 F450 F460 F465 F470 F480 F490 F500 F510 F520 F530 F540 F550 F560 F570 F580 F590 F600 F610 F620 F630 F640 F650 F660 F670 F680 F690 F700 F710 F720 F730 F740 F750 F760 F765 F770 F780 F790 F800 F810 F820 F830 F840 Name Pilot Inspection Placement and/or Removal Charge Plating Pole, Wood-service Charge Pork Fee Positioning at Origin Postage Potato Fee Power Factor Adjustment Pre-carriage Excess Pre-carriage Pre-Positioned Inventory Service Precious Metal Content Preloading Charge Prelodge Charge Premise Use Premium Charge Premium Transportation Prepaid Usage Allowance Preparation and Delivery Preparation of Air Waybill - Origin Preparation of Canadian Customs Invoice Preparation of Commercial Invoice Preparation of Export Entry Preparation of Insurance Certificate Preparation of U.S. Export Documentation Preparation Previous Billing Price and Marketing Allowance Price Deviation Prior Balance Prior Billing Amount Prior Delivery Of Bill Charge Prior Month Credit Priority Service Process in Transit Privilege Processing Charge Processing Procurement Charge Professional Fees Proforma Invoice Progress Payment Requirement Promotional Allowance Promotional Discount Proof & Composition Proof of Delivery Protective Service - Cold GS1 Canada – Industry Relations Standards Page 72 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code F850 F860 F870 F880 F890 F900 F910 F920 F930 F940 F950 F955 F960 F970 F980 F990 F991 FAKT FLST G000 G010 G020 G025 G030 G040 G050 G060 G070 G080 G090 G100 G110 G120 G130 G140 G150 G160 G170 G180 G190 G200 G210 G220 G230 G240 G250 G260 Name Protective Service - Heat Protective Service Charge Pulling Eyes Pump Air Charge Pump Charge Purchase Option Quantity Discount Quantity Surcharge Equipment Manufacturer Restoration Audit Ramping Rate Code Rate Reduction Bond Re-Bill Charge Rebate Rebilled Drayage - Destination Rebilled Drayage - Origin Receiving Barge Freight All Kinds Service Flatrack Surcharge Recipient Address Correction Reclamation, Federal Reclamation, State Reconciliation Reconnect charge Reconsign Consignee Charge Reconsign Delivery Charge Reconsignment Charge Recoopering (at Owner's or Shipper's Expense) Record/Filing Recovery Fee Recovery Recrating/Recoopering - Destination Recrating/Recoopering - Origin Recurring Hardware Maintenance Charge Recurring License Fee Recurring Software Maintenance Charge Redelivery Redistribution Allowance Reduction Prepalletized Cargo Reel Cable Reel Deposit Reel Refrigeration Refrigeration/Mechanical Detention Refund Refurbishing Charge Regain GS1 Canada – Industry Relations Standards Page 73 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code G270 G280 G290 G300 G310 G320 G322 G324 G326 G328 G329 G330 G340 G350 G360 G370 G380 G390 G400 G410 G420 G430 G440 G450 G460 G470 G480 G490 G500 G510 G520 G530 G540 G550 G560 G570 G580 G590 G600 G610 G620 G630 G640 G650 G660 G670 Name Registration of Export for Reentry Registration of Export Shipments Regulatory Fee Regulatory required refund Reliability Charge Relinquishment Charge Reliquidation Anti-Dumping Duty Reliquidation Countervailing Duty Reliquidation Tax Amount Reliquidation Total Due U.S. Customs and Border Protection (CBP) Reliquidation Total Fees Rental Charge Rental Deduction Rents and Leases Repack Charge Repair at Buyers Expense Charge Repair at Customer Expense Charge Repair at Government Expense Charge Repair Repickup Request Via Canada Research & Development Fee Resellers Discount Residential Delivery Residential Pickup Restocking Charge Restricted Article Fee Retainer Return Cargo Charge Returnable Container Returned Load Rework Riding Attendant Charge Rocky Mountain Bureau 583 Item 1100 Arbitrary Charge Roll Out Adjustment Roll Rebate Royalties Salvage Same - Day Service Saturday Delivery Saturday Pickup or Delivery Charge Saturday Pickup Scale Charge Unloading Scale Charge Scrap Allowance Security Signature Service GS1 Canada – Industry Relations Standards Page 74 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code G680 G690 G700 G710 G720 G730 G740 G750 G760 G770 G775 G780 G790 G800 G810 G820 G821 G830 G840 G850 G860 G870 G880 G890 G900 G910 G920 G930 G940 G950 G960 G970 G980 G990 GMST H000 H010 H020 H030 H040 H050 H060 H070 H080 H090 H100 H110 Name Segregating (Sorting) Select Charge Self Unloader Seller Hand Carry Service Assistance Program Surcharge Service Charge (with Cash Discount) Service Charge Service Upgrade Set-up Shearing Sheep Fee Ship to Stock Quality Audit Shipper Load and Count Shipper Load Carrier Count Shipper Load Consignee Unload Shipper Load Shipping Shipping and Handling Shipside Pickup Shotblasting Shrink Allowance Shrink-Wrap Charge Shrinkage Allowance Single Invoice Allowance Single Pickup Single Shipment Fee Sleeving Slip Sheet Unloading Allowance Slip Sheet, Rail Slip Sheet, Truck Slotting Allowance Small Order Charge Software Support Service Source Inspection Garment Surcharge Special Allowance Special Buy Special Circus Trains Special Credit Special Delivery Special Detention Charge Special Equipment Charge Special Finish Charge Special Freight Supplements Special Handling Special Mileage Movements Special Packaging GS1 Canada – Industry Relations Standards Page 75 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code H120 H130 H140 H150 H151 H160 H170 H180 H190 H200 H210 H215 H220 H230 H240 H250 H260 H270 H280 H290 H300 H310 H320 H330 H340 H350 H360 H370 H380 H390 H400 H410 H420 H430 H440 H450 H460 H470 H480 H490 H500 H505 H507 H510 H520 H530 H535 Name Special Permits Special Pickup Special Pump Charge Special Seal Charge Special Services Special Test Equipment Charge Special Tooling Charge Special Tooling rework charge Special Train Movement Special Use Special Vehicle Rent Specific Duty Specification Review Split Delivery Split Pickup at Pier Charge Split Pickup Spool Charge Spotting of Trailer Spreader Charge Stamp Fee Stamping Standby Charge State Motor Fuel State Sales Charge State Surcharge State/Metropolitan Transit Authority Surcharge Steaming Charge Stenciling Charge Stop-off at Pier Charge Stop-off Charge Stopcharge Stopping in Transit Storage in Transit Storage Straightening Charge Strapping Street lamps charge Stripping, Sorting, and Consolidation Subject to Cooperative Advertising Allowance Subject To Tax On Resale Sufferance Warehouse Charge (Export or Import) Sugar Fee Sum of Adds and Deducts to Make Market Value Sunday or Holiday Pickup or Delivery Super Bag Charge Supervisor Charge Supplemental Duty GS1 Canada – Industry Relations Standards Page 76 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code H540 H550 H551 H560 H570 H580 H590 H600 H605 H610 H620 H625 H630 H640 H650 H660 H670 H680 H690 H700 H710 H720 H730 H740 H750 H760 H770 H780 H790 H800 H806 H810 H820 H830 H840 H850 H855 H860 H870 H880 H890 H900 H910 H920 H930 Name Supplemental Items Surcharge Surety Bond Swell Switch Charge Switching Charge Tank Car Allowance Tank Rental Tarping Tax - Airport Tax, Destination Tax - Airport Tax, Origin Tax - Beverage Tax Tax - City Sales Tax (Only) Tax - Excise Tax - Destination Tax - Excise Tax - Origin Tax - Federal Excise Tax, FET Tax - Federal Excise Tax, FET, on Tires Tax - Governmental Tax - Handling Charge Tax Tax - Local Tax Tax - Metropolitan Transit Tax Tax - Regulatory Tax Tax - Local Sales Tax Description: All applicable sales taxes by taxing authorities below the State level Tax - Sales and Use Tax - Sales Tax (State and Local) Tax - State Hazardous Substance Tax - State Tax Tax - Super Fund Excise Tax Tax - Use Tax Tax - Value Added Tax (VAT) Tax Credit Tax Liability - Amortized Tax Liability - One Time Tax on Miscellaneous Charges Tax on Transportation Tax Tea Fee Technology Exchange Telegram Chargeback Telephone - Destination Telephone - Origin Telephone Charge Temperature Protection Temporary Allowance Temporary Voluntary Allowance GS1 Canada – Industry Relations Standards Page 77 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code H935 H940 H950 H960 H970 H980 H990 HZDT I000 I010 I020 I030 I040 I050 I060 I070 I080 I090 I100 I110 I120 I130 I131 I132 I133 I134 I136 I138 I140 I150 I160 I170 I180 I190 I200 I210 I220 I230 I235 I240 I250 I260 I270 I280 I290 I300 I310 Name Tendered as Truckload Terminal Charge Terminal Differential Terminal Service Fee Terms Allowance Test/Qualification Charge Testing Services Charge Hazardous Cargo on Deck Testing Third Party Allowance Third Party Pallets Throughput Allowance Throughput Container Charge Thruway Charge Ticketing Service Tobacco Products Report Charge TOFC Service Charge Tool Charge Tooling Rework Charge Tooling Tools for Printing Total Assessorial Charges Total Fees Total Invoice Amount Total Due U.S. Customs and Border Protection (CBP) Total Invoice Amount, U.S. Dollars Total Invoice Amount, Non-U.S. Dollars Total Material Invoice Amount Tracing Inbound Via Other Carriers Tracing Service Fee Track Storage Trade Discount Trade In Trailer Rental Charge Transfer Charge Transfer of Lading Charge Transferred Charges Transit Transmission Charge Transportation And Setup Transportation Charge (Minimum Rate) Transportation Direct Billing Transportation Third Party Billing Transportation Vendor Provided Trimming Charge Truck Detention Truckload Discount GS1 Canada – Industry Relations Standards Page 78 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code I320 I330 I340 I350 I360 I370 I380 I390 I400 I410 I411 I420 I430 I431 I432 I440 I450 I460 I470 I480 I490 I495 I500 I510 I520 I530 I540 I550 I560 I570 I580 I590 I595 I600 I610 I620 I630 I640 I650 I660 I670 I680 I690 I700 I710 Name Turning Charge Two - Day Service Two Door Pickup U.S. Vehicles Unabsorbed Switching Unitized Unloading (Labor Charges) Unloading Unloading/Reloading Charge Unsaleable Merchandise Allowance Unscheduled Fee Up Charge Usage Plan Detail Charge U.S. Customs and Border Protection (CBP) Flat Assist Amount U.S. Customs and Border Protection (CBP) Maximum Assist Amount USDA Inspected, Stamping Certification Use - Special Type Flat Car Use Charge Tooling/Personnel Valuation Fee Vehicle Ordered but Not Used Vehicle Prep Charge (Courtesy Delivery) Vehicle Road Charge Vendor Freight Venting Instructions Virgin Island Transfer Charge Volume Discount Voluntary Contribution Charge Waiting Time War Risk Surcharge Warehouse Warehousing Warranties Watermelon Fee Waybill and Invoice Distribution Weather Protection Weight Verification Charge Wharfage & Handling Wharfage Charge Wide Area Telephone Service (WATS) Usage Credit Will Call Charge Written Proof of Delivery X-ray Charge Gratuity Escrow Payment GS1 Canada – Industry Relations Standards Page 79 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code I720 I730 I740 I750 I760 I770 I780 I790 I800 I810 I820 I830 I840 I850 I860 I870 I880 I890 IDCT LC2T LC4T LCLT LECT LFDT LMDT LNDT LPDT LQDT LTET MATT OCNT OFFA OODT OTHR OWCT PFCH PRST PTAX PVPT R020 R030 R040 R060 R080 RDHT RFEE RFMT Name Direct Product Handling (DPC) Price Adjustment Percent (PCT) Post Damaged Handling (PDC) Reclamation Center Handling (Chute) Reclamation Shared Responsibility (SRS) Mid-Tier Lottery Winners Mid-Tier Lottery Cashing Bonus Lottery Cross Redeemed Low-Tier Lottery Winners Low-Tier Lottery Cashing Bonus Lottery Charge Back Tote Extra Hour Charges Refused Delivery Charge Reimbursement for Online Cashing Bonus Reimbursement for Online Winners Online Sales Bonus Instant Sales Bonus Improper Documentation Land Currency Adjustment Factor - 20 Foot Container Land Currency Adjustment Factor - 40 Foot Container Percent Differential - Less Than Container Less Than Container Linehaul from Port of Debarkation Liner Terms at Port of Embarkation Liner Terms at Port of Debarkation Linehaul Percent Differential Liquidated Damages Linehaul to Port of Embarkation Modified Atmosphere Over Height Container Office Supplies On Deck Break Bulk Differential Other Miscellaneous Earning or Additive Over Width Container Prepared Food Charge Stuffing Charge Payroll Taxes Private Owned Vehicle Processing Personal Property, Member Personal Property, Spouse Port Handling and Unloading Packing, Crating, and Handling Charge Packing, Crating, Handling, and Transportation Charge Railhead Handling Recycling Fee Reefer Maintenance GS1 Canada – Industry Relations Standards Page 80 of 81 Foodservice EDI Change Summary Version 4010 to 4010-2012 DE 1300 Code RPDT RSTT SFBT SFDT SFET SSCT SSUT STDT STFT STOT TERT VCLT WBBT WCFT WFTT WRBT WRIT X001 X002 X003 X004 X005 X006 X007 X008 X009 X010 X011 X012 X013 X014 X015 ZZZZ Name Reefer Cargo Percent Differential Respotting Single Factor Origination/Destination Single Factor Origination/Port of Debarkation Single Factor Port of Embarkation/Destination Stripping, Sorting and Consolidation Pole Lashing Equipment (PLE) Surcharge Stop-off at Destination Stuffing Stop-off at Origination Terminal Handling Charges Van Cleaning Wharfage - Breakbulk Wharfage - Container Wasted/Futile Trip War Risk Crew Insurance War Risk Insurance Auto Towing Late Return One Way/Drop Off Passenger Facility Charge Lodging Business Center Gift Shop Health Club Laundry/Dry Cleaning In-room Movie In-room Mini-bar Meals Parking Prepaid Amount Liquor Charge Mutually Defined GS1 Canada – Industry Relations Standards Page 81 of 81 810 Invoice Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: Technical Standards Work Group Foodservice 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Table of Contents 810 . . . Invoice Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 3 . . . BIG Beginning Segment for Invoice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . CUR Currency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 5 . . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 6 . . . PER Administrative Communications Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 N1 . . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 9 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 11 N3 . . 12 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 13 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> ITD . . Terms of Sale/Deferred Terms of Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 14 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 . . FOB F.O.B. Related Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 17 IT1 . . Baseline Item Data (Invoice) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 18 . . CTP Pricing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 20 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 21 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 23 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 25 . . TDS Total Monetary Value Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 30 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 31 ISS . . Invoice Shipment Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 36 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 38 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 39 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 810 GS1 Canada Invoice Foodservice - 810 Invoice Foodservice Functional Group= IN Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Invoice Transaction Set (810) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to provide for customary and established business and industry practice relative to the billing for goods and services provided. Heading: Pos Id Segment Name Req Max Use 010 020 ST BIG 040 050 060 CUR REF PER Transaction Set Header Beginning Segment for Invoice Currency Reference Identification Administrative Communications Contact M M 1 1 Must use Must use O O O 1 12 3 Used Used Used O O 1 2 Used Used O O O 2 1 >1 Used Used Used O O 10 1 Used Used Req Max Use Baseline Item Data (Invoice) Pricing Information O 1 Used O 25 Used Product/Item Description Item Physical Details O O 1 1 LOOP ID - N1 Repeat Notes Usage 200 070 080 N1 N2 090 100 130 N3 N4 ITD 140 150 DTM FOB Name Additional Name Information Address Information Geographic Location Terms of Sale/Deferred Terms of Sale Date/Time Reference F.O.B. Related Instructions Id Segment Name Detail: Pos LOOP ID - IT1 010 IT1 050 CTP PID PO4 SAC Usage 1000 LOOP ID - SAC 180 Notes 200000 LOOP ID - PID 060 100 Repeat Used Used 25 Service, Promotion, Allowance, or Charge Information O 1 Req Max Use M 1 Used Summary: Pos Id Segment Name 010 TDS Total Monetary Value Summary LOOP ID - SAC 040 July 2012 SAC Repeat Notes Usage Must use 25 Service, Promotion, O 1 [V004010-2012 FS] Copyright 2012 - GS1 Canada Used 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id GS1 Canada Segment Name Allowance, or Charge Information Invoice Foodservice - 810 Req Max Use O O M 1 1 1 LOOP ID - ISS 060 070 080 ISS CTT SE Repeat Notes Usage N3/070 Used Used Must use >1 Invoice Shipment Summary Transaction Totals Transaction Set Trailer Notes: 3/070 July 2012 Number of line items (CTT01) is the accumulation of the number of IT1 segments. If used, hash total (CTT02) is the sum of the value of quantities invoiced (IT102) for each IT1 segment. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 810 ST02 329 Invoice Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 020 BIG Beginning Segment for Max: 1 Heading - Mandatory Invoice Loop: N/A Elements: 4 User Option (Usage): Must use Purpose: To indicate the beginning of an invoice transaction set and transmit identifying numbers and dates Element Summary: Ref Id Element Name BIG01 373 Date Req Type Min/Max Usage M DT 8/8 Must use M AN 1/22 Must use O DT 8/8 Used O AN 1/22 Used Description: Date expressed as CCYYMMDD BIG02 76 Invoice Number Description: Identifying number assigned by issuer BIG03 373 Date Description: Date expressed as CCYYMMDD User Note 1: Purchasing Organization's original purchase order date BIG04 324 Purchase Order Number Description: Identifying number for Purchase Order assigned by the orderer/purchaser User Note 1: Purchasing Organization's original purchase order number Semantics: 1. BIG01 is the invoice issue date. 2. BIG03 is the date assigned by the purchaser to purchase order. 3. BIG10 indicates the consolidated invoice number. When BIG07 contains code CI, BIG10 is not used. Comments: 1. BIG07 is used only to further define the type of invoice when needed. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 040 CUR Currency Max: 1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify the currency (dollars, pounds, francs, etc.) used in a transaction Element Summary: Ref Id Element Name CUR01 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use ID 3/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name BY CUR02 100 Buying Party (Purchaser) Currency Code M Description: Code (Standard ISO) for country in whose currency the charges are specified User Note 1: CAD Canadian USD United States Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. C0807 - If CUR08 is present, then CUR07 is required. C0907 - If CUR09 is present, then CUR07 is required. L101112 - If CUR10 is present, then at least one of CUR11 or CUR12 is required. C1110 - If CUR11 is present, then CUR10 is required. C1210 - If CUR12 is present, then CUR10 is required. L131415 - If CUR13 is present, then at least one of CUR14 or CUR15 is required. C1413 - If CUR14 is present, then CUR13 is required. C1513 - If CUR15 is present, then CUR13 is required. L161718 - If CUR16 is present, then at least one of CUR17 or CUR18 is required. C1716 - If CUR17 is present, then CUR16 is required. C1816 - If CUR18 is present, then CUR16 is required. L192021 - If CUR19 is present, then at least one of CUR20 or CUR21 is required. C2019 - If CUR20 is present, then CUR19 is required. C2119 - If CUR21 is present, then CUR19 is required. Comments: 1. See Figures Appendix for examples detailing the use of the CUR segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 050 REF Reference Identification Max: 12 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 3) Code Name DP IA Department Number Internal Vendor Number User Note 1: Identification number assigned to the Selling Organization, by the Purchasing Organization for use within the Purchasing Organization's system IT Internal Customer Number User Note 1: Identification number assigned to the Purchasing Organization, by the Selling Organization, for use within the Selling Organization's system REF02 127 Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 060 PER Administrative Max: 3 Heading - Optional Communications Contact Loop: N/A Elements: 6 User Option (Usage): Used Purpose: To identify a person or office to whom administrative communications should be directed Element Summary: Ref Id Element Name PER01 366 Contact Function Code Req Type Min/Max Usage M ID 2/2 Must use O AN 1/60 Used C ID 2/2 Used C AN 1/80 Used C ID 2/2 Used AN 1/80 Used Description: Code identifying the major duty or responsibility of the person or group named CodeList Summary (Total Codes: 230, Included: 2) Code Name PER02 93 CR Customer Relations User Note 1: Customer service representative SR Sales Representative or Department Name Description: Free-form name PER03 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER04 364 Electronic Mail Telephone Communication Number Description: Complete communications number including country or area code when applicable PER05 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER06 364 Electronic Mail Telephone Communication Number C Description: Complete communications number including country or area code when applicable July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Invoice Foodservice - 810 Req Type Min/Max Usage Syntax Rules: 1. P0304 - If either PER03 or PER04 is present, then the other is required. 2. P0506 - If either PER05 or PER06 is present, then the other is required. 3. P0708 - If either PER07 or PER08 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 070 N1 Name Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 8) Code Name BO Broker or Sales Office User Note 1: For a domestic purchase order, this is the manufacturer's sales office. For an import purchase order this is the sales office that interacts with the manufacturer's/buyer's agent. BS BT RI SF ST SU Bill and Ship To Bill-to-Party Remit To Ship From Ship To Supplier/Manufacturer User Note 1: Supplier may or may not be the manufacturer VN N102 93 Vendor User Note 1: Party supplying the products being maintained Name C AN 1/60 Used C ID 1/2 Used Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 July 2012 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C [V004010-2012 FS] Copyright 2012 - GS1 Canada AN 2/80 Used 9 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Invoice Foodservice - 810 Req Type Min/Max Usage Description: Code identifying a party or other code Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 N2 Additional Name Information Pos: 080 Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 090 N3 Address Information Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 100 N4 Geographic Location Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 ITD Terms of Sale/Deferred Terms of Sale Pos: 130 Max: >1 Heading - Optional Loop: N/A Elements: 8 User Option (Usage): Used Purpose: To specify terms of sale Element Summary: Ref Id Element Name ITD01 336 Terms Type Code Req Type Min/Max Usage O ID 2/2 Used ID 1/2 Used O R 1/6 Used C DT 8/8 Used C N0 1/3 Used Description: Code identifying type of payment terms CodeList Summary (Total Codes: 65, Included: 4) Code Name 05 08 09 14 ITD02 333 Discount Not Applicable Basic Discount Offered Proximo Previously agreed upon Terms Basis Date Code O Description: Code identifying the beginning of the terms period CodeList Summary (Total Codes: 17, Included: 4) Code Name 2 3 4 15 ITD03 338 Delivery Date Invoice Date Specified Date Receipt of Goods Terms Discount Percent Description: Terms discount percentage, expressed as a percent, available to the purchaser if an invoice is paid on or before the Terms Discount Due Date User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. ITD04 370 Terms Discount Due Date Description: Date payment is due if discount is to be earned expressed in format CCYYMMDD ITD05 351 Terms Discount Days Due Description: Number of days in the terms discount period by which payment is due if terms discount is earned User Note 1: The end of the term period is derived by adding this value to the beginning July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name of the term period, as qualified by ITD02. ITD06 446 Terms Net Due Date Invoice Foodservice - 810 Req Type Min/Max Usage O DT 8/8 Used O N0 1/3 Used O N2 1/10 Used Description: Date when total invoice amount becomes due expressed in format CCYYMMDD ITD07 386 Terms Net Days Description: Number of days until total invoice amount is due (discount not applicable) User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD08 362 Terms Discount Amount Description: Total amount of terms discount Syntax Rules: 1. L03040513 - If ITD03 is present, then at least one of ITD04, ITD05 or ITD13 is required. 2. L08040513 - If ITD08 is present, then at least one of ITD04, ITD05 or ITD13 is required. 3. L091011 - If ITD09 is present, then at least one of ITD10 or ITD11 is required. Semantics: 1. ITD15 is the percentage applied to a base amount used to determine a late payment charge. Comments: 1. If the code in ITD01 is "04", then ITD07 or ITD09 is required and either ITD10 or ITD11 is required; if the code in ITD01 is "05", then ITD06 or ITD07 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 140 DTM Date/Time Reference Max: 10 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use DT 8/8 Must use Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 2) Code Name 002 011 DTM02 373 Delivery Requested Shipped Date C Description: Date expressed as CCYYMMDD Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 FOB F.O.B. Related Instructions Pos: 150 Max: 1 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify transportation instructions relating to shipment Element Summary: Ref Id Element Name FOB01 146 Shipment Method of Payment Req Type Min/Max Usage M ID 2/2 Must use ID 1/2 Used AN 1/80 Used Description: Code identifying payment terms for transportation charges CodeList Summary (Total Codes: 28, Included: 3) Code Name CC PB PP FOB02 309 Collect Customer Pick-up/Backhaul Prepaid (by Seller) Location Qualifier C Description: Code identifying type of location CodeList Summary (Total Codes: 172, Included: 2) Code Name DE OR FOB03 352 Destination (Shipping) Origin (Shipping Point) Description O Description: A free-form description to clarify the related data elements and their content User Note 1: Free-form name of transportation responsibility location Syntax Rules: 1. 2. 3. 4. C0302 - If FOB03 is C0405 - If FOB04 is C0706 - If FOB07 is C0809 - If FOB08 is present, then FOB02 is required. present, then FOB05 is required. present, then FOB06 is required. present, then FOB09 is required. Semantics: 1. 2. 3. 4. FOB01 indicates which party will pay the carrier. FOB02 is the code specifying transportation responsibility location. FOB06 is the code specifying the title passage location. FOB08 is the code specifying the point at which the risk of loss transfers. This may be different than the location specified in FOB02/FOB03 and FOB06/FOB07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 IT1 Baseline Item Data (Invoice) Pos: 010 Max: 1 Detail - Optional Loop: IT1 Elements: 5 User Option (Usage): Used Purpose: To specify the basic and most frequently used line item data for the invoice and related transactions Element Summary: Ref Id Element Name IT102 358 Quantity Invoiced Req Type Min/Max Usage C R 1/10 Must use C ID 2/2 Must use C R 1/17 Must use C ID 2/2 Used Description: Number of units invoiced (supplier units) IT103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE IT104 212 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Unit Price Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. To indicate free goods, use a single zero (0) with code NC as the value in IT105. IT106 235 Product/Service ID Qualifier Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name UK IT107 234 U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. P020304 - If either IT102, IT103 or IT104 are present, then the others are required. P0607 - If either IT106 or IT107 is present, then the other is required. P0809 - If either IT108 or IT109 is present, then the other is required. P1011 - If either IT110 or IT111 is present, then the other is required. P1213 - If either IT112 or IT113 is present, then the other is required. P1415 - If either IT114 or IT115 is present, then the other is required. P1617 - If either IT116 or IT117 is present, then the other is required. P1819 - If either IT118 or IT119 is present, then the other is required. P2021 - If either IT120 or IT121 is present, then the other is required. P2223 - If either IT122 or IT123 is present, then the other is required. P2425 - If either IT124 or IT125 is present, then the other is required. Semantics: 1. IT101 is the purchase order line item identification. Comments: 1. Element 235/234 combinations should be interpreted to include products and/or services. See the Data Dictionary for a complete list of IDs. 2. IT106 through IT125 provide for ten different product/service IDs for each item. For example: Case, Color, Drawing No., U.P.C. No., ISBN No., Model No., or SKU. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 050 CTP Pricing Information Max: 25 Detail - Optional Loop: IT1 Elements: 2 User Option (Usage): Used Purpose: To specify pricing information Element Summary: Ref Id Element Name CTP02 236 Price Identifier Code Req Type Min/Max Usage C ID 3/3 Must use R 1/17 Must use Description: Code identifying pricing specification CodeList Summary (Total Codes: 164, Included: 1) Code Name UCP CTP03 212 Unit cost price User Note 1: Item list cost Unit Price C Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. Syntax Rules: 1. 2. 3. 4. 5. P0405 - If either CTP04 or CTP05 is present, then the other is required. C0607 - If CTP06 is present, then CTP07 is required. C0902 - If CTP09 is present, then CTP02 is required. C1002 - If CTP10 is present, then CTP02 is required. C1103 - If CTP11 is present, then CTP03 is required. Semantics: 1. CTP07 is a multiplier factor to arrive at a final discounted price. A multiplier of .90 would be the factor if a 10% discount is given. 2. CTP08 is the rebate amount. Comments: 1. See Figures Appendix for an example detailing the use of CTP03 and CTP04. 2. See Figures Appendix for an example detailing the use of CTP03, CTP04 and CTP07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 060 PID Product/Item Description Max: 1 Detail - Optional Loop: PID Elements: 3 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used AN 1/80 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 1) Code Name F PID02 750 Free-form User Note 1: The description will be found in PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 1) Code Name 08 PID05 352 Product Description C Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. 4. PID09 is used to identify the language being used in PID05. Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 100 PO4 Item Physical Details Max: 1 Detail - Optional Loop: IT1 Elements: 4 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used C R 1/8 Used C ID 2/2 Used N0 1/6 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO402 357 Size Description: Size of supplier units in pack PO403 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO414 810 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Inner Pack O Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI 6. 7. 8. 9. 10. GS1 Canada Invoice Foodservice - 810 C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. User Note 1: This segment is used to specify the packaging of the item in the case or carton. There may be two levels of packaging specified. The first level is always specified by using PO401 (Pack). The first level may be actual items, e.g., consumer units, or it may be the number of smaller containers within the case. The second level, specified using PO414 (Inner Pack), is the number of eaches in each inner container when PO401 is the number of smaller containers within the case. This segment can be used also to specify the weight and/or volume (cube) for the item by using PO406 and PO407, and/or PO408 and PO409. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 180 SAC Service, Promotion, Max: 1 Detail - Optional Allowance, or Charge Information Loop: SAC Elements: 15 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 25 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name SAC07 332 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI Ref Id Element Name SAC08 118 Rate GS1 Canada Invoice Foodservice - 810 Req Type Min/Max Usage O R 1/9 Used C ID 2/2 Used C R 1/15 Used O ID 2/2 Used Description: Rate expressed in the standard monetary denomination for the currency specified SAC09 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 July 2012 Credit Customer Account [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 SAC13 127 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: Used for tax registration number. SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. 5. 6. 7. 8. 9. GS1 Canada Invoice Foodservice - 810 If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 010 TDS Total Monetary Value Max: 1 Summary - Mandatory Summary Loop: N/A Elements: 4 User Option (Usage): Must use Purpose: To specify the total invoice discounts and amounts Element Summary: Ref Id Element Name TDS01 610 Amount Req Type Min/Max Usage M N2 1/15 Must use O N2 1/15 Used O N2 1/15 Used O N2 1/15 Used Description: Monetary amount TDS02 610 Amount Description: Monetary amount TDS03 610 Amount Description: Monetary amount TDS04 610 Amount Description: Monetary amount Semantics: 1. TDS01 is the total amount of invoice (including charges, less allowances) before terms discount (if discount is applicable). 2. TDS02 indicates the amount upon which the terms discount amount is calculated. 3. TDS03 is the amount of invoice due if paid by terms discount due date (total invoice or installment amount less cash discount). 4. TDS04 indicates the total amount of terms discount. Comments: 1. TDS02 is required if the dollar value subject to discount is not equal to the dollar value of TDS01. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 040 SAC Service, Promotion, Max: 1 Summary - Optional Allowance, or Charge Information Loop: SAC Elements: 15 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 6) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. SAC07 332 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 7 Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used O R 1/9 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 118 Rate Description: Rate expressed in the standard monetary denomination for the July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name currency specified SAC09 355 Unit or Basis for Measurement Code Invoice Foodservice - 810 Req Type Min/Max Usage C ID 2/2 Used C R 1/15 Used O ID 2/2 Used Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 July 2012 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. [V004010-2012 FS] Copyright 2012 - GS1 Canada 33 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Code Name SAC13 127 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: Used for tax registration. SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. 2. SAC05 is the total amount for the service, promotion, allowance, or charge. 3. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 34 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 4. SAC08 is the allowance or charge rate per unit. 5. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. 6. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. 7. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. 8. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. 9. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 35 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 ISS Invoice Shipment Summary Pos: 060 Max: 1 Summary - Optional Loop: ISS Elements: 4 User Option (Usage): Used Purpose: To specify summary details of total items shipped in terms of quantity, weight, and volume Element Summary: Ref Id Element Name ISS01 382 Number of Units Shipped Req Type Min/Max Usage C R 1/10 Used C ID 2/2 Used C R 1/10 Used C ID 2/2 Used Description: Numeric value of units shipped in manufacturer's shipping units for a line item or transaction set ISS02 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE ISS03 81 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Weight Description: Numeric value of weight ISS04 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 2) Code Name KG LB Kilogram Pound Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 36 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. GS1 Canada Invoice Foodservice - 810 R010305 - At least one of ISS01, ISS03 or ISS05 is required. P0102 - If either ISS01 or ISS02 is present, then the other is required. P0304 - If either ISS03 or ISS04 is present, then the other is required. P0506 - If either ISS05 or ISS06 is present, then the other is required. Semantics: 1. ISS07 is the quantity of third party pallets. 2. ISS08 is the gross weight of third party pallets in pounds. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 37 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 070 CTT Transaction Totals Max: 1 Summary - Optional Loop: N/A Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of IT1 segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 38 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Invoice Foodservice - 810 Pos: 080 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 39 820 Payment Order/Remittance Advice Foodservice Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: GS1 Canada Technical Standards Work Group Foodservice 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Table of Contents 820 . . . Payment Order/Remittance Advice Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 3 . . . BPR Beginning Segment for Payment Order/Remittance Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . TRN Trace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 . . . CUR Currency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 8 . . . REF Reference Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 9 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 10 N1 . . Party Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 11 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 12 N3 . . 13 Party Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> N4 . . 14 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> . . ENT Entity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 15 . . ADX Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 . . REF Reference Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 18 . . RMR Remittance Advice Accounts Receivable Open Item Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 19 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 21 . . ADX Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 22 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 24 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 820 GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Payment Order/Remittance Advice Foodservice Functional Group= RA Purpose: This X12 Transaction Set contains the format and establishes the data contents of the Payment Order/Remittance Advice Transaction Set (820) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to make a payment, send a remittance advice, or make a payment and send a remittance advice.This transaction set can be an order to a financial institution to make a payment to a payee. It can also be a remittance advice identifying the detail needed to perform cash application to the payee's accounts receivable system. The remittance advice can go directly from payer to payee, through a financial institution, or through a third party agent. Heading: Pos Id Segment Name 0100 0200 ST BPR 0350 0400 0500 0600 TRN CUR REF DTM Transaction Set Header Beginning Segment for Payment Order/Remittance Advice Trace Currency Reference Information Date/Time Reference Req Max Use M M 1 1 O O O O 1 1 >1 >1 LOOP ID - N1 Repeat N1 N2 0900 1000 N3 N4 Party Identification Additional Name Information Party Location Geographic Location Id Segment Name O O 1 >1 O O >1 1 Req Max Use Usage Must use Must use C1/0350 C1/0400 >1 0700 0800 Notes Used Used Used Used C1/0700L C1/0700 Used Used Used Used Detail: Pos LOOP ID - ENT 0100 ENT Entity O 1 Adjustment O 1 Reference Information O 1 Remittance Advice Accounts Receivable Open Item Reference Date/Time Reference O 1 O >1 LOOP ID - ADX 0800 ADX REF RMR 1800 DTM ADX CN2/0100 L CN2/0100 Used C2/0800L C2/0800 Used Used >1 LOOP ID - ADX 2100 >1 Usage >1 LOOP ID - RMR 1500 Notes >1 LOOP ID - REF 1100 Repeat C2/1500 O 1 Used Used >1 Adjustment C2/1500L C2/2100L C2/2100 Used Summary: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id Segment Name 0100 SE Transaction Set Trailer GS1 Canada Req Max Use M 1 Payment Order/Remittance Advice Foodservice - 820 Repeat Notes Usage Must use Notes: 2/0100L 2/0100 The ENT loop is for vendor or consumer third party consolidated payments. The ENT loop is for vendor or consumer third party consolidated payments. Comments: 1/0350 1/0400 1/0700L 1/0700 2/0100L 2/0100 2/0800L 2/0800 2/1500L 2/1500 2/2100L 2/2100 July 2012 The TRN segment is used to uniquely identify a payment order/remittance advice. The CUR segment does not initiate a foreign exchange transaction. The N1 loop allows for name/address information for the payer and payee which would be utilized to address remittance(s) for delivery. The N1 loop allows for name/address information for the payer and payee which would be utilized to address remittance(s) for delivery. ENT09 may contain the payee's accounts receivable customer number. ENT09 may contain the payee's accounts receivable customer number. This ADX loop contains adjustment items which are not netted to an RMR segment in this transaction set. This ADX loop contains adjustment items which are not netted to an RMR segment in this transaction set. Loop RMR is for open items being referenced or for payment on account. Loop RMR is for open items being referenced or for payment on account. This ADX loop can only contain adjustment information for the immediately preceding RMR segment and affects the amount (RMR04) calculation. If this adjustment amount is not netted to the immediately preceding RMR, use the outer ADX loop (position 080). This ADX loop can only contain adjustment information for the immediately preceding RMR segment and affects the amount (RMR04) calculation. If this adjustment amount is not netted to the immediately preceding RMR, use the outer ADX loop (position 080). [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0100 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 319, Included: 1) Code Name 820 ST02 329 Payment Order/Remittance Advice Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set Semantics: 1. The transaction set identifier (ST01) is used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). 2. The implementation convention reference (ST03) is used by the translation routines of the interchange partners to select the appropriate implementation convention to match the transaction set definition. When used, this implementation convention reference takes precedence over the implementation reference specified in the GS08. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0200 BPR Beginning Segment for Max: 1 Heading - Mandatory Payment Order/Remittance Advice Loop: N/A Elements: 15 User Option (Usage): Must use Purpose: To indicate the beginning of a Payment Order/Remittance Advice Transaction Set and total payment amount, or to enable related transfer of funds and/or information from payer to payee to occur Element Summary: Ref Id Element Name BPR01 305 Transaction Handling Code Req Type Min/Max Usage M ID 1/2 Must use M R 1/18 Must use M ID 1/1 Must use ID 3/3 Must use ID 1/10 Used ID 2/2 Used Description: Code designating the action to be taken by all parties CodeList Summary (Total Codes: 23, Included: 1) Code Name I BPR02 782 Remittance Information Only Monetary Amount Description: Monetary amount BPR03 478 Credit/Debit Flag Code Description: Code indicating whether amount is a credit or debit CodeList Summary (Total Codes: 2, Included: 2) Code Name C D BPR04 591 Credit Debit Payment Method Code M Description: Code identifying the method for the movement of payment instructions CodeList Summary (Total Codes: 54, Included: 1) Code Name CHK BPR05 812 Check Payment Format Code O Description: Code identifying the payment format to be used CodeList Summary (Total Codes: 29, Included: 1) Code Name PBC BPR06 506 Commercial/Corporate Check (DFI) ID Number Qualifier X Description: Code identifying the type of identification number of Depository July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Financial Institution (DFI) Payment Order/Remittance Advice Foodservice - 820 Req Type Min/Max Usage CodeList Summary (Total Codes: 5, Included: 4) Code Name 01 02 03 04 BPR07 507 ABA Transit Routing Number Including Check Digits (9 digits) Swift Identification (8 or 11 characters) CHIPS (3 or 4 digits) Canadian Bank Branch and Institution Number (DFI) Identification Number X AN 3/12 Used O ID 1/3 Used X AN 1/35 Used O AN 10/10 Used X ID 2/2 Used Description: Depository Financial Institution (DFI) identification number BPR08 569 Account Number Qualifier Description: Code indicating the type of account CodeList Summary (Total Codes: 48, Included: 1) Code Name DA BPR09 508 Demand Deposit Account Number Description: Account number assigned BPR10 509 Originating Company Identifier Description: A unique identifier designating the company initiating the funds transfer instructions, business transaction or assigning tracking reference identification. User Note 1: Use GS1 Global Location Number (GLN) 13 digits BPR12 506 (DFI) ID Number Qualifier Description: Code identifying the type of identification number of Depository Financial Institution (DFI) CodeList Summary (Total Codes: 5, Included: 4) Code Name 01 02 03 04 BPR13 507 ABA Transit Routing Number Including Check Digits (9 digits) Swift Identification (8 or 11 characters) CHIPS (3 or 4 digits) Canadian Bank Branch and Institution Number (DFI) Identification Number X AN 3/12 Used O ID 1/3 Used Description: Depository Financial Institution (DFI) identification number BPR14 569 Account Number Qualifier Description: Code indicating the type of account July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Payment Order/Remittance Advice Foodservice - 820 Req Type Min/Max Usage X AN 1/35 Used O DT 8/8 Used CodeList Summary (Total Codes: 48, Included: 1) Code Name DA BPR15 508 Demand Deposit Account Number Description: Account number assigned BPR16 373 Date Description: Date expressed as CCYYMMDD where CC represents the first two digits of the calendar year Syntax Rules: 1. 2. 3. 4. 5. 6. P0607 - If either BPR06 or BPR07 is present, then the other is required. C0809 - If BPR08 is present, then BPR09 is required. P1213 - If either BPR12 or BPR13 is present, then the other is required. C1415 - If BPR14 is present, then BPR15 is required. P1819 - If either BPR18 or BPR19 is present, then the other is required. C2021 - If BPR20 is present, then BPR21 is required. Semantics: 1. BPR02 specifies the payment amount. 2. When using this transaction set to initiate a payment, all or some of BPR06 through BPR16 may be required, depending on the conventions of the specific financial channel being used. 3. BPR06 and BPR07 relate to the originating depository financial institution (ODFI). 4. BPR08 is a code identifying the type of bank account or other financial asset. 5. BPR09 is the account of the company originating the payment. This account may be debited or credited depending on the type of payment order. 6. BPR10 shall be mutually established between the originating depository financial institution (ODFI) and the company originating the payment. 7. BPR12 and BPR13 relate to the receiving depository financial institution (RDFI). 8. BPR14 is a code identifying the type of bank account or other financial asset. 9. BPR15 is the account number of the receiving company to be debited or credited with the payment order. 10. BPR16 is the date the originating company intends for the transaction to be settled (i.e., Payment Effective Date). 11. BPR17 is a code identifying the business reason for this payment. 12. BPR18, BPR19, BPR20 and BPR21, if used, identify a third bank identification number and account to be used for return items only. 13. BPR20 is a code identifying the type of bank account or other financial asset. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0350 TRN Trace Max: 1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To uniquely identify a transaction to an application Element Summary: Ref Id Element Name TRN01 481 Trace Type Code Req Type Min/Max Usage M ID 1/2 Must use AN 1/80 Must use Description: Code identifying which transaction is being referenced CodeList Summary (Total Codes: 3, Included: 1) Code Name 1 TRN02 127 Current Transaction Trace Numbers Reference Identification M Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Semantics: 1. TRN02 provides unique identification for the transaction. 2. TRN03 identifies an organization. 3. TRN04 identifies a further subdivision within the organization. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0400 CUR Currency Max: 1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify the currency (dollars, pounds, francs, etc.) used in a transaction Element Summary: Ref Id Element Name CUR01 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use ID 3/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1524, Included: 1) Code Name PR CUR02 100 Payer Currency Code M Description: Code (Standard ISO) for country in whose currency the charges are specified Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. C0807 - If CUR08 is present, then CUR07 is required. C0907 - If CUR09 is present, then CUR07 is required. L101112 - If CUR10 is present, then at least one of CUR11 or CUR12 is required. C1110 - If CUR11 is present, then CUR10 is required. C1210 - If CUR12 is present, then CUR10 is required. L131415 - If CUR13 is present, then at least one of CUR14 or CUR15 is required. C1413 - If CUR14 is present, then CUR13 is required. C1513 - If CUR15 is present, then CUR13 is required. L161718 - If CUR16 is present, then at least one of CUR17 or CUR18 is required. C1716 - If CUR17 is present, then CUR16 is required. C1816 - If CUR18 is present, then CUR16 is required. L192021 - If CUR19 is present, then at least one of CUR20 or CUR21 is required. C2019 - If CUR20 is present, then CUR19 is required. C2119 - If CUR21 is present, then CUR19 is required. Comments: 1. See Figures Appendix for examples detailing the use of the CUR segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0500 REF Reference Information Max: >1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/80 Used Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1813, Included: 1) Code Name CK REF02 127 Check Number Reference Identification X Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0600 DTM Date/Time Reference Max: >1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use DT 8/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1307, Included: 1) Code Name 007 DTM02 373 Effective Date X Description: Date expressed as CCYYMMDD where CC represents the first two digits of the calendar year Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0700 N1 Party Identification Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use X AN 1/60 Used X ID 1/2 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1524, Included: 1) Code Name PR N102 93 Payer Name Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 254, Included: 2) Code Name 9 UL D-U-N-S+4, D-U-N-S Number with Four Character Suffix Global Location Number (GLN) Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 N104 67 Identification Code X AN 2/80 Used Description: Code identifying a party or other code Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 N2 Additional Name Information Pos: 0800 Max: >1 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0900 N3 Party Location Max: >1 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 1000 N4 Geographic Location Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used X ID 2/2 Used O ID 3/15 Used X ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. E0207 - Only one of N402 or N407 may be present. 2. C0605 - If N406 is present, then N405 is required. 3. C0704 - If N407 is present, then N404 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0100 ENT Entity Max: 1 Detail - Optional Loop: ENT Elements: 1 User Option (Usage): Used Purpose: To designate the entities which are parties to a transaction and specify a reference meaningful to those entities Element Summary: Ref Id Element Name ENT01 554 Assigned Number Req Type Min/Max Usage O N0 1/6 Used Description: Number assigned for differentiation within a transaction set Syntax Rules: 1. P020304 - If either ENT02, ENT03 or ENT04 are present, then the others are required. 2. P050607 - If either ENT05, ENT06 or ENT07 are present, then the others are required. 3. P0809 - If either ENT08 or ENT09 is present, then the other is required. Comments: 1. This segment allows for the grouping of data by entity/entities at or within a master/masters. A master (e.g., an organization) can be comprised of numerous subgroups (e.g., entities). This master may send grouped data to another master (e.g., an organization) which is comprised of one or more entities. Groupings are as follows: 2. (1) Single/Single: Only ENT01 is necessary, because there is a single entity (the sending master) communicating with a single entity (the receiving master). 3. (2) Single/Multiple: ENT05, ENT06, and ENT07 would be used to identify the entities within the receiving master. The sending master is a single entity, so no other data elements need be used. 4. (3) Multiple/Single: ENT02, ENT03, and ENT04 would be used to identify the entities within the sending master. The receiving master is a single entity, so no other data elements need be used. 5. (4) Multiple/Multiple: ENT02, ENT03, and ENT04 would be used to identify the entities within the sending master. ENT05, ENT06, and ENT07 would be used to identify the entities within the receiving master. 6. This segment also allows for the transmission of a unique reference number that is meaningful between the entities. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0800 ADX Adjustment Max: 1 Detail - Optional Loop: ADX Elements: 4 User Option (Usage): Used Purpose: To convey accounts-payable adjustment information for the purpose of cash application, including payer-generated debit/credit memos Element Summary: Ref Id Element Name ADX01 782 Monetary Amount Req Type Min/Max Usage M R 1/18 Must use M ID 2/2 Must use ID 2/3 Used AN 1/80 Used Description: Monetary amount ADX02 426 Adjustment Reason Code Description: Code indicating reason for debit or credit memo or adjustment to invoice, debit or credit memo, or payment CodeList Summary (Total Codes: 628, Included: 9) Code Name 01 04 06 07 11 30 52 53 55 ADX03 128 Pricing Error Item Not Accepted - Damaged Quantity Contested Incorrect Product Returns - Damage Delivery Charge Incorrect Credit for Overpayment Remittance for Previous Underpayment Tax Deducted Reference Identification Qualifier X Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1813, Included: 2) Code Name CM DB ADX04 127 Buyer's Credit Memo Buyer's Debit Memo Reference Identification X Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. P0304 - If either ADX03 or ADX04 is present, then the other is required. Semantics: 1. ADX01 specifies the amount of the adjustment and must be signed if negative. If negative, it reduces the payment amount; if positive, it increases the payment amount. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 2. ADX02 specifies the reason for claiming the adjustment. 3. ADX03 and ADX04 specify the identification of the adjustment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 1100 REF Reference Information Max: 1 Detail - Optional Loop: REF Elements: 3 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use X AN 1/80 Used X AN 1/80 Used Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1813, Included: 2) Code Name CL DB REF02 127 Seller's Credit Memo Buyer's Debit Memo Reference Identification Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier REF03 352 Description Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 1500 RMR Remittance Advice Max: 1 Detail - Optional Accounts Receivable Open Item Reference Loop: RMR Elements: 6 User Option (Usage): Used Purpose: To specify the accounts receivable open item(s) to be included in the cash application and to convey the appropriate detail Element Summary: Ref Id Element Name RMR01 128 Reference Identification Qualifier Req Type Min/Max Usage X ID 2/3 Used X AN 1/80 Used O ID 2/2 Used Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1813, Included: 1) Code Name IV RMR02 127 Seller's Invoice Number Reference Identification Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier RMR03 482 Payment Action Code Description: Code specifying the accounts receivable open item(s), if any, to be included in the cash application. CodeList Summary (Total Codes: 9, Included: 9) Code Name AJ ER FL NS PA PI PO PP PR RMR04 782 Adjustment Evaluated Receipts Settlement Final Not Specified (Unknown as to Type of Payment) Payment in Advance Pay Item Payment on Account Partial Payment Progress Payment Monetary Amount O R 1/18 Used O R 1/18 Used Description: Monetary amount User Note 1: Amount paid by buyer to seller. RMR05 782 Monetary Amount Description: Monetary amount July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Payment Order/Remittance Advice Foodservice - 820 Req Type Min/Max Usage O R 1/18 Used User Note 1: Amount of the invoice (including charges, less allowance) before terms discount (if discount is applicable) or debit amount or credit amount of referenced items. RMR06 782 Monetary Amount Description: Monetary amount User Note 1: The amount of discount taken. Syntax Rules: 1. P0102 - If either RMR01 or RMR02 is present, then the other is required. 2. P0708 - If either RMR07 or RMR08 is present, then the other is required. Semantics: 1. If RMR03 is present, it specifies how the cash is to be applied. 2. RMR04 is the amount paid. 3. RMR05 is the amount of invoice (including charges, less allowance) before terms discount (if discount is applicable) or debit amount or credit amount of referenced items. 4. RMR06 is the amount of discount taken. 5. RMR08, if present, represents an interest penalty payment, amount late interest paid, or amount anticipation. Comments: 1. Parties using this segment should agree on the content of RMR01 and RMR02 prior to initiating communication. 2. If RMR03 is not present, this is a payment for an open item. If paying an open item, RMR02 must be present. If not paying a specific open item, RMR04 must be present. 3. RMR05 may be needed by some payees to distinguish between duplicate reference numbers. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 1800 DTM Date/Time Reference Max: >1 Detail - Optional Loop: RMR Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use DT 8/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1307, Included: 1) Code Name 003 DTM02 373 Invoice Date X Description: Date expressed as CCYYMMDD where CC represents the first two digits of the calendar year Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 2100 ADX Adjustment Max: 1 Detail - Optional Loop: ADX Elements: 4 User Option (Usage): Used Purpose: To convey accounts-payable adjustment information for the purpose of cash application, including payer-generated debit/credit memos Element Summary: Ref Id Element Name ADX01 782 Monetary Amount Req Type Min/Max Usage M R 1/18 Must use M ID 2/2 Must use ID 2/3 Used AN 1/80 Used Description: Monetary amount ADX02 426 Adjustment Reason Code Description: Code indicating reason for debit or credit memo or adjustment to invoice, debit or credit memo, or payment CodeList Summary (Total Codes: 628, Included: 9) Code Name 01 04 06 07 11 30 52 53 55 ADX03 128 Pricing Error Item Not Accepted - Damaged Quantity Contested Incorrect Product Returns - Damage Delivery Charge Incorrect Credit for Overpayment Remittance for Previous Underpayment Tax Deducted Reference Identification Qualifier X Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1813, Included: 2) Code Name CM DB ADX04 127 Buyer's Credit Memo Buyer's Debit Memo Reference Identification X Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. P0304 - If either ADX03 or ADX04 is present, then the other is required. Semantics: 1. ADX01 specifies the amount of the adjustment and must be signed if negative. If negative, it reduces the payment amount; if positive, it increases the payment amount. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 2. ADX02 specifies the reason for claiming the adjustment. 3. ADX03 and ADX04 specify the identification of the adjustment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Payment Order/Remittance Advice Foodservice - 820 Pos: 0100 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 850 Purchase Order FS Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: GS1 Canada Foodservice Technical Standards Work Group 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Table of Contents 850 . . . Purchase Order - Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 3 . . . BEG Beginning Segment for Purchase Order . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . CUR Currency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 6 . . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 . . . PER Administrative Communications Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 8 . . FOB F.O.B. Related Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 10 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 11 ITD . . Terms of Sale/Deferred Terms of Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 18 . . TD5 Carrier Details (Routing Sequence/Transit Time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 19 . . TD3 Carrier Details (Equipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 21 N9 . . Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 22 . . MSG Message Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 23 N1 . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 24 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 26 N3 . . 27 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 28 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 29 . . PO1 Baseline Item Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 30 . . CTP Pricing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 32 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 33 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 35 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 37 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 42 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 43 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 850 GS1 Canada Purchase Order - Foodservice - 850 Purchase Order - Foodservice Functional Group= PO Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Purchase Order Transaction Set (850) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to provide for customary and established business and industry practice relative to the placement of purchase orders for goods and services. This transaction set should not be used to convey purchase order changes or purchase order acknowledgment information. Heading: Pos Id Segment Name Req Max Use 010 020 ST BEG 040 050 060 CUR REF PER 080 FOB Transaction Set Header Beginning Segment for Purchase Order Currency Reference Identification Administrative Communications Contact F.O.B. Related Instructions M M 1 1 Must use Must use O O O 1 >1 3 Used Used Used O >1 Used Service, Promotion, Allowance, or Charge Information Terms of Sale/Deferred Terms of Sale Date/Time Reference Carrier Details (Routing Sequence/Transit Time) Carrier Details (Equipment) O 1 Used O >1 Used O O 10 12 Used Used O 12 LOOP ID - SAC 120 SAC 130 ITD 150 240 DTM TD5 250 TD3 N9 MSG Notes Usage 25 LOOP ID - N9 295 300 Repeat Used 1000 Reference Identification Message Text O O 1 1000 O O 1 2 Used Used O O O 2 >1 12 Used Used Used Req Max Use LOOP ID - N1 Used Used 200 310 320 N1 N2 330 340 350 N3 N4 REF Name Additional Name Information Address Information Geographic Location Reference Identification Id Segment Name Detail: Pos LOOP ID - PO1 010 PO1 Baseline Item Data M CTP 100000 N2/010L N2/010 Usage Must use >1 Pricing Information O 1 LOOP ID - PID July 2012 Notes 1 LOOP ID - CTP 040 Repeat Used 1000 [V004010-2012 FS] Copyright 2012 - GS1 Canada 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id Segment Name 050 090 PID PO4 GS1 Canada Purchase Order - Foodservice - 850 Req Max Use Product/Item Description Item Physical Details O O 1 >1 Service, Promotion, Allowance, or Charge Information O 1 Req Max Use LOOP ID - SAC 130 SAC Repeat Notes Usage Used Used 25 Used Summary: Pos Id Segment Name LOOP ID - CTT 010 030 CTT SE Transaction Totals Transaction Set Trailer O M 1 1 Repeat Notes 1 N3/010L N3/010 Usage Used Must use Notes: 2/010L 2/010 3/010L 3/010 July 2012 PO102 is required. PO102 is required. The number of line items (CTT01) is the accumulation of the number of PO1 segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (PO102) for each PO1 segment. The number of line items (CTT01) is the accumulation of the number of PO1 segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (PO102) for each PO1 segment. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 850 ST02 329 Purchase Order Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 020 BEG Beginning Segment for Max: 1 Heading - Mandatory Purchase Order Loop: N/A Elements: 5 User Option (Usage): Must use Purpose: To indicate the beginning of the Purchase Order Transaction Set and transmit identifying numbers and dates Element Summary: Ref Id Element Name BEG01 353 Transaction Set Purpose Code Req Type Min/Max Usage M ID 2/2 Must use Description: Code identifying purpose of transaction set CodeList Summary (Total Codes: 65, Included: 3) Code Name 00 06 22 BEG02 92 Original Confirmation Information Copy User Note 1: This code is used to notify anyone other than the seller about this order. Purchase Order Type Code M ID 2/2 Must use Description: Code specifying the type of Purchase Order CodeList Summary (Total Codes: 69, Included: 4) Code Name BEG03 324 BE BK RL Blanket Order/Estimated Quantities (Not firm Commitment) Blanket Order (Quantity Firm) Release or Delivery Order Description: An order for goods and services placed against a pre-existing contract or blanket order SA Stand-alone Order Purchase Order Number M AN 1/22 Must use O AN 1/30 Used M DT 8/8 Must use Description: Identifying number for Purchase Order assigned by the orderer/purchaser User Note 1: Purchasing Organization's original purchase order number BEG04 328 Release Number Description: Number identifying a release against a Purchase Order previously placed by the parties involved in the transaction User Note 1: Purchasing Organization's release against the purchase order, if used BEG05 July 2012 373 Date [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Purchase Order - Foodservice - 850 Req Type Min/Max Usage Description: Date expressed as CCYYMMDD User Note 1: Purchasing Organization's original purchase order date Semantics: 1. BEG05 is the date assigned by the purchaser to purchase order. User Note 1: If BEG02 contains code RL, then BEG04 is required. BEG03 contains the blanket purchase order number which is being released against and BEG04 contains the release number. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 040 CUR Currency Max: 1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify the currency (dollars, pounds, francs, etc.) used in a transaction Element Summary: Ref Id Element Name CUR01 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use ID 3/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name BY CUR02 100 Buying Party (Purchaser) Currency Code M Description: Code (Standard ISO) for country in whose currency the charges are specified User Note 1: CAD Canadian USD United States Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. C0807 - If CUR08 is present, then CUR07 is required. C0907 - If CUR09 is present, then CUR07 is required. L101112 - If CUR10 is present, then at least one of CUR11 or CUR12 is required. C1110 - If CUR11 is present, then CUR10 is required. C1210 - If CUR12 is present, then CUR10 is required. L131415 - If CUR13 is present, then at least one of CUR14 or CUR15 is required. C1413 - If CUR14 is present, then CUR13 is required. C1513 - If CUR15 is present, then CUR13 is required. L161718 - If CUR16 is present, then at least one of CUR17 or CUR18 is required. C1716 - If CUR17 is present, then CUR16 is required. C1816 - If CUR18 is present, then CUR16 is required. L192021 - If CUR19 is present, then at least one of CUR20 or CUR21 is required. C2019 - If CUR20 is present, then CUR19 is required. C2119 - If CUR21 is present, then CUR19 is required. Comments: 1. See Figures Appendix for examples detailing the use of the CUR segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 050 REF Reference Identification Max: >1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 5) Code Name REF02 127 CT DP Contract Number Department Number User Note 1: This code may be used in the header area or the detail area, but not both. IA Internal Vendor Number User Note 1: Identification number assigned to the Selling Organization, by the Purchasing Organization for use within the Purchasing Organization's system IT Internal Customer Number User Note 1: Identification number assigned to the Purchasing Organization, by the Selling Organization, for use within the Selling Organization's system PD Promotion/Deal Number Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 060 PER Administrative Max: 3 Heading - Optional Communications Contact Loop: N/A Elements: 6 User Option (Usage): Used Purpose: To identify a person or office to whom administrative communications should be directed Element Summary: Ref Id Element Name PER01 366 Contact Function Code Req Type Min/Max Usage M ID 2/2 Must use O AN 1/60 Used C ID 2/2 Used C AN 1/80 Used C ID 2/2 Used AN 1/80 Used Description: Code identifying the major duty or responsibility of the person or group named CodeList Summary (Total Codes: 230, Included: 2) Code Name BD IC PER02 93 Buyer Name or Department Information Contact Name Description: Free-form name PER03 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER04 364 Electronic Mail Telephone Communication Number Description: Complete communications number including country or area code when applicable PER05 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER06 364 Electronic Mail Telephone Communication Number C Description: Complete communications number including country or area code when applicable Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 1. P0304 - If either PER03 or PER04 is present, then the other is required. 2. P0506 - If either PER05 or PER06 is present, then the other is required. 3. P0708 - If either PER07 or PER08 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 FOB F.O.B. Related Instructions Pos: 080 Max: >1 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify transportation instructions relating to shipment Element Summary: Ref Id Element Name FOB01 146 Shipment Method of Payment Req Type Min/Max Usage M ID 2/2 Must use ID 1/2 Used AN 1/80 Used Description: Code identifying payment terms for transportation charges CodeList Summary (Total Codes: 28, Included: 3) Code Name CC PB PP FOB02 309 Collect Customer Pick-up/Backhaul Prepaid (by Seller) Location Qualifier C Description: Code identifying type of location CodeList Summary (Total Codes: 172, Included: 2) Code Name DE OR FOB03 352 Destination (Shipping) Origin (Shipping Point) Description O Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. C0302 - If FOB03 is C0405 - If FOB04 is C0706 - If FOB07 is C0809 - If FOB08 is present, then FOB02 is required. present, then FOB05 is required. present, then FOB06 is required. present, then FOB09 is required. Semantics: 1. 2. 3. 4. FOB01 indicates which party will pay the carrier. FOB02 is the code specifying transportation responsibility location. FOB06 is the code specifying the title passage location. FOB08 is the code specifying the point at which the risk of loss transfers. This may be different than the location specified in FOB02/FOB03 and FOB06/FOB07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 120 SAC Service, Promotion, Max: 1 Heading - Optional Allowance, or Charge Information Loop: SAC Elements: 15 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name SAC07 332 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI Ref Id Element Name SAC08 118 Rate GS1 Canada Purchase Order - Foodservice - 850 Req Type Min/Max Usage O R 1/9 Used C ID 2/2 Used C R 1/15 Used O ID 2/2 Used Description: Rate expressed in the standard monetary denomination for the currency specified SAC09 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 July 2012 Credit Customer Account [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Code Name User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 SAC13 127 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: This is used to provide the Tax Registration Number SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. 5. 6. 7. 8. 9. GS1 Canada Purchase Order - Foodservice - 850 If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 ITD Terms of Sale/Deferred Terms of Sale Pos: 130 Max: >1 Heading - Optional Loop: N/A Elements: 6 User Option (Usage): Used Purpose: To specify terms of sale Element Summary: Ref Id Element Name ITD01 336 Terms Type Code Req Type Min/Max Usage O ID 2/2 Used ID 1/2 Used O R 1/6 Used C N0 1/3 Used O N0 1/3 Used Description: Code identifying type of payment terms CodeList Summary (Total Codes: 65, Included: 4) Code Name 05 08 09 14 ITD02 333 Discount Not Applicable Basic Discount Offered Proximo Previously agreed upon Terms Basis Date Code O Description: Code identifying the beginning of the terms period CodeList Summary (Total Codes: 17, Included: 6) Code Name 1 2 3 4 7 15 ITD03 338 Ship Date Delivery Date Invoice Date Specified Date Effective Date Receipt of Goods Terms Discount Percent Description: Terms discount percentage, expressed as a percent, available to the purchaser if an invoice is paid on or before the Terms Discount Due Date User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. ITD05 351 Terms Discount Days Due Description: Number of days in the terms discount period by which payment is due if terms discount is earned User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD07 July 2012 386 Terms Net Days [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Purchase Order - Foodservice - 850 Req Type Min/Max Usage O N2 1/10 Used Description: Number of days until total invoice amount is due (discount not applicable) User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD08 362 Terms Discount Amount Description: Total amount of terms discount Syntax Rules: 1. L03040513 - If ITD03 is present, then at least one of ITD04, ITD05 or ITD13 is required. 2. L08040513 - If ITD08 is present, then at least one of ITD04, ITD05 or ITD13 is required. 3. L091011 - If ITD09 is present, then at least one of ITD10 or ITD11 is required. Semantics: 1. ITD15 is the percentage applied to a base amount used to determine a late payment charge. Comments: 1. If the code in ITD01 is "04", then ITD07 or ITD09 is required and either ITD10 or ITD11 is required; if the code in ITD01 is "05", then ITD06 or ITD07 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 150 DTM Date/Time Reference Max: 10 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use C DT 8/8 Must use C TM 4/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 2) Code Name 002 118 DTM02 373 Delivery Requested Requested Pick-up Date Description: Date expressed as CCYYMMDD DTM03 337 Time Description: Time expressed in 24-hour clock time as follows: HHMM, or HHMMSS, or HHMMSSD, or HHMMSSDD, where H = hours (00-23), M = minutes (00-59), S = integer seconds (00-59) and DD = decimal seconds; decimal seconds are expressed as follows: D = tenths (0-9) and DD = hundredths (00-99) Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 240 TD5 Carrier Details (Routing Max: 12 Heading - Optional Sequence/Transit Time) Loop: N/A Elements: 5 User Option (Usage): Used Purpose: To specify the carrier and sequence of routing and provide transit time information Element Summary: Ref Id Element Name TD501 133 Routing Sequence Code Req Type Min/Max Usage O ID 1/2 Used ID 1/2 Used C AN 2/80 Used C ID 1/2 Used Description: Code describing the relationship of a carrier to a specific shipment movement CodeList Summary (Total Codes: 23, Included: 13) Code Name 1 2 3 4 5 6 7 8 9 A B O S TD502 66 1st Carrier after Origin Carrier 2nd Carrier after Origin Carrier 3rd Carrier after Origin Carrier 4th Carrier after Origin Carrier 5th Carrier after Origin Carrier 6th Carrier after Origin Carrier 7th Carrier after Origin Carrier 8th Carrier after Origin Carrier 9th Carrier after Origin Carrier Origin Carrier, Agent's Routing (Rail) Origin/Delivery Carrier (Any Mode) Origin Carrier (Air, Motor, or Ocean) Origin Carrier, Shipper's Routing (Rail) Identification Code Qualifier C Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 3) Code Name 2 91 92 TD503 67 Standard Carrier Alpha Code (SCAC) Assigned by Seller or Seller's Agent Assigned by Buyer or Buyer's Agent Identification Code Description: Code identifying a party or other code TD504 91 Transportation Method/Type Code Description: Code specifying the method or type of transportation for the shipment CodeList Summary (Total Codes: 71, Included: 2) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Code Name H M TD505 387 Customer Pickup Motor (Common Carrier) Routing C AN 1/35 Used Description: Free-form description of the routing or requested routing for shipment, or the originating carrier's identity Syntax Rules: 1. 2. 3. 4. 5. 6. 7. R0204050612 - At least one of TD502, TD504, TD505, TD506 or TD512 is required. C0203 - If TD502 is present, then TD503 is required. C0708 - If TD507 is present, then TD508 is required. C1011 - If TD510 is present, then TD511 is required. C1312 - If TD513 is present, then TD512 is required. C1413 - If TD514 is present, then TD513 is required. C1512 - If TD515 is present, then TD512 is required. Semantics: 1. TD515 is the country where the service is to be performed. Comments: 1. When specifying a routing sequence to be used for the shipment movement in lieu of specifying each carrier within the movement, use TD502 to identify the party responsible for defining the routing sequence, and use TD503 to identify the actual routing sequence, specified by the party identified in TD502. User Note 1: This segment is used to specify every carrier in the routing sequence or a specific routing sequence that has been previously identified (usually from a routing guide). The segment can also be used to indicate estimated transit time in days. Only use TD501 if needed for clarity; this is not a requirement in most retail applications. When referring to a pre-established routing guide, use code 91 or 92 in TD502, and identify the routing sequence, from the routing guide, in TD503. To identify a specific private parcel service, TD502 will contain code 2, and TD503 will contain the corresponding SCAC. TD510 and TD511 are used to specify transit time. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 TD3 Carrier Details (Equipment) Pos: 250 Max: 12 Heading - Optional Loop: N/A Elements: 1 User Option (Usage): Used Purpose: To specify transportation details relating to the equipment used by the carrier Element Summary: Ref Id Element Name TD301 40 Equipment Description Code Req Type Min/Max Usage C ID 2/2 Must use Description: Code identifying type of equipment used for shipment CodeList Summary (Total Codes: 134, Included: 4) Code Name CV FT RT TL Closed Van Flat Bed Trailer Controlled Temperature Trailer (Reefer) Trailer (not otherwise specified) Syntax Rules: 1. 2. 3. 4. E0110 - Only one of TD301 or TD310 may be present. C0203 - If TD302 is present, then TD303 is required. C0405 - If TD304 is present, then TD305 is required. P0506 - If either TD305 or TD306 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 295 N9 Reference Identification Max: 1 Heading - Optional Loop: N9 Elements: 2 User Option (Usage): Used Purpose: To transmit identifying information as specified by the Reference Identification Qualifier Element Summary: Ref Id Element Name N901 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 1) Code Name AH N902 127 Agreement Number Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of N902 or N903 is required. 2. C0605 - If N906 is present, then N905 is required. Semantics: 1. N906 reflects the time zone which the time reflects. 2. N907 contains data relating to the value cited in N902. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 300 MSG Message Text Max: 1000 Heading - Optional Loop: N9 Elements: 1 User Option (Usage): Used Purpose: To provide a free-form format that allows the transmission of text information Element Summary: Ref Id Element Name MSG01 933 Free-Form Message Text Req Type Min/Max Usage M AN 1/264 Must use Description: Free-form message text Syntax Rules: 1. C0302 - If MSG03 is present, then MSG02 is required. Semantics: 1. MSG03 is the number of lines to advance before printing. Comments: 1. MSG02 is not related to the specific characteristics of a printer, but identifies top of page, advance a line, etc. 2. If MSG02 is "AA - Advance the specified number of lines before print" then MSG03 is required. User Note 1: This segment will contain any text clauses for the agreement referenced in the previous N9 segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 310 N1 Name Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use C AN 1/60 Used C ID 1/2 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 8) Code Name N102 93 BO BS BT BY SF ST SU Broker or Sales Office Bill and Ship To Bill-to-Party Buying Party (Purchaser) Ship From Ship To Supplier/Manufacturer User Note 1: Supplier may or may not be the manufacturer VN Vendor User Note 1: Party supplying the products being maintained Name Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C AN 2/80 Used Description: Code identifying a party or other code July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 25 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 N2 Additional Name Information Pos: 320 Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 330 N3 Address Information Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 340 N4 Geographic Location Max: >1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 350 REF Reference Identification Max: 12 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 1) Code Name DK REF02 127 Dock Number Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 010 PO1 Baseline Item Data Max: 1 Detail - Mandatory Loop: PO1 Elements: 4 User Option (Usage): Must use Purpose: To specify basic and most frequently used line item data Element Summary: Ref Id Element Name PO102 330 Quantity Ordered Req Type Min/Max Usage C R 1/15 Must use O ID 2/2 Must use ID 2/2 Used Description: Quantity ordered PO103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO106 235 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Product/Service ID Qualifier C Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) Code Name UK PO107 234 U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. GS1 Canada Purchase Order - Foodservice - 850 C0302 - If PO103 is present, then PO102 is required. C0504 - If PO105 is present, then PO104 is required. P0607 - If either PO106 or PO107 is present, then the other is required. P0809 - If either PO108 or PO109 is present, then the other is required. P1011 - If either PO110 or PO111 is present, then the other is required. P1213 - If either PO112 or PO113 is present, then the other is required. P1415 - If either PO114 or PO115 is present, then the other is required. P1617 - If either PO116 or PO117 is present, then the other is required. P1819 - If either PO118 or PO119 is present, then the other is required. P2021 - If either PO120 or PO121 is present, then the other is required. P2223 - If either PO122 or PO123 is present, then the other is required. P2425 - If either PO124 or PO125 is present, then the other is required. Comments: 1. See the Data Element Dictionary for a complete list of IDs. 2. PO101 is the line item identification. 3. PO106 through PO125 provide for ten different product/service IDs per each item. For example: Case, Color, Drawing No., U.P.C. No., ISBN No., Model No., or SKU. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 040 CTP Pricing Information Max: 1 Detail - Optional Loop: CTP Elements: 2 User Option (Usage): Used Purpose: To specify pricing information Element Summary: Ref Id Element Name CTP02 236 Price Identifier Code Req Type Min/Max Usage C ID 3/3 Must use R 1/17 Must use Description: Code identifying pricing specification CodeList Summary (Total Codes: 164, Included: 1) Code Name UCP CTP03 212 Unit cost price User Note 1: Item list cost Unit Price C Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. Syntax Rules: 1. 2. 3. 4. 5. P0405 - If either CTP04 or CTP05 is present, then the other is required. C0607 - If CTP06 is present, then CTP07 is required. C0902 - If CTP09 is present, then CTP02 is required. C1002 - If CTP10 is present, then CTP02 is required. C1103 - If CTP11 is present, then CTP03 is required. Semantics: 1. CTP07 is a multiplier factor to arrive at a final discounted price. A multiplier of .90 would be the factor if a 10% discount is given. 2. CTP08 is the rebate amount. Comments: 1. See Figures Appendix for an example detailing the use of CTP03 and CTP04. 2. See Figures Appendix for an example detailing the use of CTP03, CTP04 and CTP07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 050 PID Product/Item Description Max: 1 Detail - Optional Loop: PID Elements: 3 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used AN 1/80 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 1) Code Name F PID02 750 Free-form User Note 1: The description will be found in PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 1) Code Name 08 PID05 352 Product Description C Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. 4. PID09 is used to identify the language being used in PID05. Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 33 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 34 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 090 PO4 Item Physical Details Max: >1 Detail - Optional Loop: PO1 Elements: 4 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used C R 1/8 Used C ID 2/2 Used N0 1/6 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO402 357 Size Description: Size of supplier units in pack PO403 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO414 810 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Inner Pack O Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 35 Canadian Foodservice Implementation Guidelines for EDI 6. 7. 8. 9. 10. GS1 Canada Purchase Order - Foodservice - 850 C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. User Note 1: This segment is used to specify the packaging of the item in the case or carton. There may be two levels of packaging specified. The first level is always specified by using PO401 (Pack). The first level may be actual items, e.g., consumer units, or it may be the number of smaller containers within the case. The second level, specified using PO414 (Inner Pack), is the number of eaches in each inner container when PO401 is the number of smaller containers within the case. See Section V (Pack/Inner Pack Usage) for usage examples. This segment can be used also to specify the weight and/or volume (cube) for the item by using PO406 and PO407, and/or PO408 and PO409. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 36 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 130 SAC Service, Promotion, Max: 1 Detail - Optional Allowance, or Charge Information Loop: SAC Elements: 14 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use C ID 4/4 Used C ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements SAC03 559 Agency Qualifier Code Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements SAC05 610 Amount Description: Monetary amount July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 37 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Purchase Order - Foodservice - 850 Req Type Min/Max Usage C ID 1/1 Used Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. SAC07 332 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used O R 1/9 Used C ID 2/2 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 118 Rate Description: Rate expressed in the standard monetary denomination for the currency specified SAC09 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 38 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity C R 1/15 Used O ID 2/2 Used Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 39 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Code Name responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amou SAC13 127 Reference Identification C AN 1/30 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier User Note 1: This is used to provide the Tax Registration Number SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. R0203 - At least one of SAC02 or SAC03 is required. P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. 2. 3. 4. 5. 6. 7. 8. 9. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 40 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 41 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 010 CTT Transaction Totals Max: 1 Summary - Optional Loop: CTT Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of PO1 segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 42 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order - Foodservice - 850 Pos: 030 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 43 855 Purchase Order Acknowledgment FS Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: GS1 Canada Foodservice Technical Standards Work Group 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Table of Contents 855 . . . Purchase Order Acknowledgment - Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 3 . . . BAK Beginning Segment for Purchase Order Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 6 . . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 N1 . . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 8 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 10 N3 . . 11 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 12 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> . . PO1 Baseline Item Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 13 . . CTP Pricing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 19 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 22 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 24 . . ACK Line Item Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 29 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 31 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 32 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 855 GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Purchase Order Acknowledgment Foodservice Functional Group= PR Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Purchase Order Acknowledgment Transaction Set (855) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to provide for customary and established business and industry practice relative to a seller's acknowledgment of a buyer's purchase order. This transaction set can also be used as notification of a vendor generated order. This usage advises a buyer that a vendor has or will ship merchandise as prearranged in their partnership. Heading: Pos Id Segment Name Req Max Use 010 020 ST BAK 050 150 REF DTM Transaction Set Header Beginning Segment for Purchase Order Acknowledgment Reference Identification Date/Time Reference M M 1 1 Must use Must use O O >1 10 Used Used O O 1 2 Used Used O O 2 1 Used Used Req Max Use LOOP ID - N1 Repeat Notes Usage 200 300 310 N1 N2 320 330 N3 N4 Name Additional Name Information Address Information Geographic Location Id Segment Name Detail: Pos LOOP ID - PO1 010 040 PO1 CTP Baseline Item Data Pricing Information O O 1 >1 Product/Item Description Item Physical Details O O 1 >1 LOOP ID - PID 050 090 PID PO4 SAC ACK N2/010 Usage Used Used Used Used 25 Service, Promotion, Allowance, or Charge Information O 1 LOOP ID - ACK 270 Notes N2/010L 1000 LOOP ID - SAC 130 Repeat 100000 Used 104 Line Item Acknowledgment O 1 Req Max Use Used Summary: Pos Id Segment Name LOOP ID - CTT 010 030 July 2012 CTT SE Transaction Totals Transaction Set Trailer O M 1 1 [V004010-2012 FS] Copyright 2012 - GS1 Canada Repeat Notes 1 N3/010L N3/010 Usage Used Must use 1 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Notes: 2/010L 2/010 3/010L 3/010 July 2012 PO102 is required. PO102 is required. The number of line items (CTT01) is the accumulation of the number of PO1 segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (PO102) for each PO1 segment. The number of line items (CTT01) is the accumulation of the number of PO1 segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (PO102) for each PO1 segment. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 855 ST02 329 Purchase Order Acknowledgment Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 020 BAK Beginning Segment for Max: 1 Heading - Mandatory Purchase Order Acknowledgment Loop: N/A Elements: 4 User Option (Usage): Must use Purpose: To indicate the beginning of the Purchase Order Acknowledgment Transaction Set and transmit identifying numbers and dates Element Summary: Ref Id Element Name BAK01 353 Transaction Set Purpose Code Req Type Min/Max Usage M ID 2/2 Must use Description: Code identifying purpose of transaction set CodeList Summary (Total Codes: 65, Included: 5) Code Name 00 Original User Note 1: ACKNOWLEDGMENT: This is the original acknowledgment. 01 Cancellation User Note 1: ACKNOWLEDGMENT: Cancels the the purchasing organization's purchase order. 05 Replace User Note 1: ACKNOWLEDGMENT: This code is not valid for regular acknowledgments. 16 Proposed User Note 1: ACKNOWLEDGMENT: This code is not valid for regular acknowledgments. 19 BAK02 587 Seller initiated change User Note 1: ACKNOWLEDGMENT: Change the the purchasing organization's purchase order. Acknowledgment Type M ID 2/2 Must use Description: Code specifying the type of acknowledgment CodeList Summary (Total Codes: 15, Included: 6) Code Name July 2012 AC Acknowledge - With Detail and Change User Note 1: Full purchase order detail must be transmitted AD AE Acknowledge - With Detail, No Change Acknowledge - With Exception Detail Only User Note 1: Only transmit details of change AK Acknowledge - No Detail or Change [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Code Name AP RJ BAK03 324 Acknowledge - Product Replenishment Rejected - No Detail Purchase Order Number M AN 1/22 Must use M DT 8/8 Must use Description: Identifying number for Purchase Order assigned by the orderer/purchaser BAK04 373 Date Description: Date expressed as CCYYMMDD Semantics: 1. BAK04 is the date assigned by the purchaser to purchase order. 2. BAK08 is the seller's order number. 3. BAK09 is the date assigned by the sender to the acknowledgment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 050 REF Reference Identification Max: >1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 5) Code Name DP IA Department Number Internal Vendor Number User Note 1: Identification number assigned to the vendor, by the purchasing organization, for use within the purchasing organization's system IT Internal Customer Number User Note 1: Identification number assigned to the retailer, by the selling organization, for use within the selling organization's system IV VN REF02 127 Seller's Invoice Number Vendor Order Number Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 150 DTM Date/Time Reference Max: 10 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 5) Code Name DTM02 373 001 Cancel After User Note 1: If the order has not been shipped by this date, the order is considered canceled 002 010 068 086 Delivery Requested Requested Ship Current Schedule Ship Scheduled for Shipment (Week of) Date C DT 8/8 Must use Description: Date expressed as CCYYMMDD Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 300 N1 Name Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use C AN 1/60 Used C ID 1/2 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 8) Code Name N102 93 BO BS BT BY SF ST SU Broker or Sales Office Bill and Ship To Bill-to-Party Buying Party (Purchaser) Ship From Ship To Supplier/Manufacturer User Note 1: Supplier may or may not be the manufacturer VN Vendor User Note 1: Party supplying the products being maintained Name Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C AN 2/80 Used Description: Code identifying a party or other code July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 N2 Additional Name Information Pos: 310 Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 320 N3 Address Information Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 330 N4 Geographic Location Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 010 PO1 Baseline Item Data Max: 1 Detail - Optional Loop: PO1 Elements: 6 User Option (Usage): Used Purpose: To specify basic and most frequently used line item data Element Summary: Ref Id Element Name PO102 330 Quantity Ordered Req Type Min/Max Usage C R 1/15 Must use O ID 2/2 Must use C R 1/17 Used O ID 2/2 Used Description: Quantity ordered PO103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO104 212 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Unit Price Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. To indicate free goods, use a single zero (0) in PO104 and code NC in PO105. PO105 639 Basis of Unit Price Code Description: Code identifying the type of unit price for an item User Note 1: This data element is used to clarify or alter the basis of unit price. The unit July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name price expressed in PO104 is always in the same terms as the unit of measure in PO103, unless otherwise specified in PO105. Purchase Order Acknowledgment Foodservice - 855 Req Type Min/Max Usage ID 2/2 Used CodeList Summary (Total Codes: 91, Included: 13) Code Name LD LE NC PO PP PR QT RD RE TD TE WD WE PO106 235 Catalog Price per Dozen Catalog Price per Each No Charge Price per Ounce Price per Pound Promotion Quoted Retail Price per Dozen Retail Price per Each Contract Price per Dozen Contract Price per Each Wholesale Price per Dozen Wholesale Price per Each Product/Service ID Qualifier C Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) Code Name UK PO107 234 U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. C0302 - If PO103 is present, then PO102 is required. C0504 - If PO105 is present, then PO104 is required. P0607 - If either PO106 or PO107 is present, then the other is required. P0809 - If either PO108 or PO109 is present, then the other is required. P1011 - If either PO110 or PO111 is present, then the other is required. P1213 - If either PO112 or PO113 is present, then the other is required. P1415 - If either PO114 or PO115 is present, then the other is required. P1617 - If either PO116 or PO117 is present, then the other is required. P1819 - If either PO118 or PO119 is present, then the other is required. P2021 - If either PO120 or PO121 is present, then the other is required. P2223 - If either PO122 or PO123 is present, then the other is required. P2425 - If either PO124 or PO125 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Comments: 1. PO101 is the line item identification. 2. PO106 through PO125 provide for ten different product/service IDs per each item. For example: Case, Color, Drawing No., U.P.C. No., ISBN No., Model No., or SKU. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 040 CTP Pricing Information Max: >1 Detail - Optional Loop: PO1 Elements: 6 User Option (Usage): Used Purpose: To specify pricing information Element Summary: Ref Id Element Name CTP01 687 Class of Trade Code Req Type Min/Max Usage O ID 2/2 Used ID 3/3 Must use C R 1/17 Must use C R 1/15 Used Description: Code indicating class of trade CodeList Summary (Total Codes: 52, Included: 5) Code Name AG BG DE DI RS CTP02 236 Agent Buying Group Dealer Distributor Resale Price Identifier Code C Description: Code identifying pricing specification CodeList Summary (Total Codes: 164, Included: 6) Code Name ALT CAT MSR PRP Alternate Price Catalog Price Manufacturer's Suggested Retail Promotional price User Note 1: Promotion/Event CTP03 212 RES Resale User Note 1: Retail price UCP Unit cost price User Note 1: Item list cost Unit Price Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. CTP04 July 2012 380 Quantity [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name Description: Numeric value of quantity CTP05 C001 Composite Unit of Measure Purchase Order Acknowledgment Foodservice - 855 Req Type C Comp M ID Min/Max Usage Used Description: To identify a composite unit of measure(See Figures Appendix for examples of use) CTP05-01 355 Unit or Basis for Measurement Code 2/2 Must use Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 26) Code Name CTP11 289 BG BR CA CC CF CI CR DB DR EA FT Bag Barrel Case Cubic Centimeter Cubic Feet Cubic Inches Cubic Meter Dry Pounds Drum Each Foot User Note 1: Feet FZ Fluid Ounce (Imperial) Description: A liquid unit of measure equal to 1/20 (.05) pint (Imperial), 28.416 cubic centimeters, or 28.416 milliliters GA GI GR IN KG LB LT ML PA PL PT PX TE YD Gallon Imperial Gallons Gram Inch Kilogram Pound Liter Milliliter Pail Pallet/Unit Load Pint Pint, Imperial Tote Yard Multiple Price Quantity O N0 1/2 Used Description: Quantity of units for a given price, e.g., 3 for $10.00 July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name User Note 1: This is the quantity contained in a multipack for the retail selling price specified in CTP03, e.g., 3 for $10.00, when the product will be sold as a multipack. Purchase Order Acknowledgment Foodservice - 855 Req Type Min/Max Usage Syntax Rules: 1. 2. 3. 4. 5. P0405 - If either CTP04 or CTP05 is present, then the other is required. C0607 - If CTP06 is present, then CTP07 is required. C0902 - If CTP09 is present, then CTP02 is required. C1002 - If CTP10 is present, then CTP02 is required. C1103 - If CTP11 is present, then CTP03 is required. Semantics: 1. CTP07 is a multiplier factor to arrive at a final discounted price. A multiplier of .90 would be the factor if a 10% discount is given. 2. CTP08 is the rebate amount. Comments: 1. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 050 PID Product/Item Description Max: 1 Detail - Optional Loop: PID Elements: 7 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used ID 2/2 Used 1/12 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 3) Code Name F Free-form User Note 1: The description will be found in PID05. S Structured (From Industry Code List) User Note 1: The description will be found in PID03 and PID04. X PID02 750 Semi-structured (Code and Text) User Note 1: The description will be found in PID03 and PID04, and PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 5) Code Name 08 73 74 75 91 PID03 559 Product Vendor color description Vendor size description Buyer's Color Description Buyer's Item Size Description Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) Code Name VI PID04 751 Voluntary Inter-Industry Commerce Standard (VICS) EDI Product Description Code C AN Description: A code from an industry code list which provides specific data about a product characteristic July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI Ref Id Element Name PID05 352 Description GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Req Type Min/Max Usage C AN 1/80 Used O ID 2/2 Used ID 2/3 Used Description: A free-form description to clarify the related data elements and their content PID06 752 Surface/Layer/Position Code Description: Code indicating the product surface, layer or position that is being described User Note 1: This data element is used to describe the relative sequence of the item within the product, e.g., sequence of birthstones within a mother's birthstone ring. The ring is specified in the PO1 segment and the stones in the PID segment. CodeList Summary (Total Codes: 101, Included: 12) Code Name R0 R1 R2 R3 R4 R5 R6 R7 R8 R9 RA RB PID09 819 Relative Relative Relative Relative Relative Relative Relative Relative Relative Relative Relative Relative Position Position Position Position Position Position Position Position Position Position Position Position 10 1 2 3 4 5 6 7 8 9 11 12 Language Code O Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 4. PID09 is used to identify the language being used in PID05. Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. User Note 1: The PID segment is used to provide product/item descriptions in text and or coded formats. The codes in PID04 are maintained by the VICS EDI SMC and are only printed in this guideline. This segment may be used to transmit semi-custom product descriptions, such as made-to-order window coverings, jewelry, furniture, apparel, automotive parts, and other customer specific products. When used for this purpose, PID04 will contain the multi-part VICS EDI Semi-Custom Product Description Code. The complete code list is contained in Section III. In addition to the VICS EDI Semi-Custom Product Description Code, PID05 may be used for text descriptions, PID06 for relative placement, and additional MEA segment(s) for actual measurement values. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 090 PO4 Item Physical Details Max: >1 Detail - Optional Loop: PO1 Elements: 6 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used C R 1/9 Used C ID 2/2 Used C R 1/9 Used C ID 2/2 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO406 384 Gross Weight per Pack Description: Numeric value of gross weight per pack PO407 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 2) Code Name KG LB PO408 385 Kilogram Pound Gross Volume per Pack Description: Numeric value of gross volume per pack PO409 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 10) Code Name CC CF CI CR GA GI LT ML PT July 2012 Cubic Centimeter Cubic Feet Cubic Inches Cubic Meter Gallon Imperial Gallons Liter Milliliter Pint [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Code Name PX Pint, Imperial PO414 810 Inner Pack O N0 1/6 Used Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 130 SAC Service, Promotion, Max: 1 Detail - Optional Allowance, or Charge Information Loop: SAC Elements: 16 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. SAC07 332 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used O R 1/9 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 118 Rate Description: Rate expressed in the July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 25 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Ref Id Element Name standard monetary denomination for the currency specified Req Type Min/Max Usage SAC09 355 Unit or Basis for Measurement Code C ID 2/2 Used C R 1/15 Used O R 1/15 Used O ID 2/2 Used Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity User Note 1: When SAC02 contains code D170, this data element is required and will contain the quantity of free goods. The unit of measure is in SAC09. SAC10 alone is used to indicate a specific quantity which could be a dollar amount, that is applicable to the service, promotion, allowance, or charge. SAC11 380 Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 July 2012 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Code Name 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 SAC13 127 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. R0203 - At least one of SAC02 or SAC03 is required. 2. P0304 - If either SAC03 or SAC04 is present, then the other is required. 3. P0607 - If either SAC06 or SAC07 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI 4. 5. 6. 7. 8. GS1 Canada Purchase Order Acknowledgment Foodservice - 855 P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. 2. 3. 4. 5. 6. 7. 8. 9. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. User Note 1: There is one segment for each Allowance, Charge, Service, or Promotion being specified. If this segment appears in the header area of the transaction set, the data applies to the entire transaction set. If this segment appears in the detail area of the transaction set, the data applies only to that line item. The data specified in the header area is exclusive of the data specified in the detail area; it is not the sum of the data in the detail area, i.e., allowances or charges. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 ACK Line Item Acknowledgment Pos: 270 Max: 1 Detail - Optional Loop: ACK Elements: 5 User Option (Usage): Used Purpose: To acknowledge the ordered quantities and specify the ready date for a specific line item Element Summary: Ref Id Element Name ACK01 668 Line Item Status Code Req Type Min/Max Usage M ID 2/2 Must use C R 1/15 Used C ID 2/2 Used Description: Code specifying the action taken by the seller on a line item requested by the buyer CodeList Summary (Total Codes: 26, Included: 3) Code Name IA IC ID ACK02 380 Item Accepted Item Accepted - Changes Made Item Deleted User Note 1: Cancellation of a line item Quantity Description: Numeric value of quantity User Note 1: Quantity which the change affects, i.e., the quantity that applies to the dates sent in ACK04 and ACK05 ACK03 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE July 2012 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI Ref ACK04 Id 374 GS1 Canada Element Name Date/Time Qualifier Purchase Order Acknowledgment Foodservice - 855 Req O Type ID Min/Max 3/3 Usage Used 8/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 2) Code Name 068 100 ACK05 373 Current Schedule Ship No Shipping Schedule Established as of Date C DT Description: Date expressed as CCYYMMDD Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. P0203 - If either ACK02 or ACK03 is present, then the other is required. C0405 - If ACK04 is present, then ACK05 is required. P0708 - If either ACK07 or ACK08 is present, then the other is required. P0910 - If either ACK09 or ACK10 is present, then the other is required. P1112 - If either ACK11 or ACK12 is present, then the other is required. P1314 - If either ACK13 or ACK14 is present, then the other is required. P1516 - If either ACK15 or ACK16 is present, then the other is required. P1718 - If either ACK17 or ACK18 is present, then the other is required. P1920 - If either ACK19 or ACK20 is present, then the other is required. P2122 - If either ACK21 or ACK22 is present, then the other is required. P2324 - If either ACK23 or ACK24 is present, then the other is required. P2526 - If either ACK25 or ACK26 is present, then the other is required. P2728 - If either ACK27 or ACK28 is present, then the other is required. C282729 - If ACK28 is present, then ACK27 and ACK29 are required. Semantics: 1. ACK29 Industry Reason Code may be used to identify the item status. In addition, it may be used in conjunction with ACK01 to further clarify the status. User Note 1: This segment may be used to indicate that a line item has been accepted, deleted, or changed. Some product production cycles, such as furniture, are long and may have different ship dates than the original purchase order. This segment may be used to inform the originator of the current ship date or that no ship date has been scheduled. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 010 CTT Transaction Totals Max: 1 Summary - Optional Loop: CTT Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of PO1 segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Acknowledgment Foodservice - 855 Pos: 030 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 856 Ship Notice/Manifest FS Foodservice EDI Version: 4010-2012 Final Author: Publication: Notes: GS1 Canada Foodservice Technical Standards Work Group 7/1/2012 For Implementation December2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Table of Contents 856 . . . Ship Notice/Manifest - Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 4 . . . BSN Beginning Segment for Ship Notice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 5 HL . . . Hierarchical Level - Shipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 7 . . . TD1 Carrier Details (Quantity and Weight) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 8 . . TD5 Carrier Details (Routing Sequence/Transit Time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 11 . . TD3 Carrier Details (Equipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 13 . . TD4 Carrier Details (Special Handling, or Hazardous Materials, or Both) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 14 . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 15 . . PER Administrative Communications Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 16 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 18 N1 . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 19 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 21 N3 . . 22 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 23 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> HL . . Hierarchical Level - Unit or Lot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 24 . . TD3 Carrier Details (Equipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 26 . . MAN Marks and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 27 HL . . Hierarchical Level - Order . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 28 . . PRF Purchase Order Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 30 . . TD1 Carrier Details (Quantity and Weight) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 31 . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 33 N1 . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 35 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 37 N3 . . 38 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 39 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> HL . . Hierarchical Level - Shipping Tare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 40 . . MAN Marks and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 42 . . PAL Pallet Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 43 HL . . Hierarchical Level - Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 45 LIN . . Item Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 47 . . SN1 Item Detail (Shipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 49 . . MAN Marks and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 50 HL . . Hierarchical Level - Item . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 52 LIN . . Item Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 54 . . SN1 Item Detail (Shipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 56 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 57 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 59 . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 61 July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 62 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 63 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 64 [V004010-2012 FS] Copyright 2012 - GS1 Canada ii Canadian Foodservice Implementation Guidelines for EDI 856 GS1 Canada Ship Notice/Manifest - Foodservice - 856 Ship Notice/Manifest - Foodservice Functional Group= SH Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Ship Notice/Manifest Transaction Set (856) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to list the contents of a shipment of goods as well as additional information relating to the shipment, such as order information, product description, physical characteristics, type of packaging, marking, carrier information, and configuration of goods within the transportation equipment. The transaction set enables the sender to describe the contents and configuration of a shipment in various levels of detail and provides an ordered flexibility to convey information.The sender of this transaction is the organization responsible for detailing and communicating the contents of a shipment, or shipments, to one or more receivers of the transaction set. The receiver of this transaction set can be any organization having an interest in the contents of a shipment or information about the contents of a shipment. Heading: Pos Id Segment Name 010 020 ST BSN Transaction Set Header Beginning Segment for Ship Notice Id Segment Name Req Max Use M M 1 1 Req Max Use Repeat Notes Usage Must use Must use Detail: Pos LOOP ID - HL 010 HL 110 TD1 120 TD5 130 140 TD3 TD4 150 151 REF PER 200 DTM Hierarchical Level Shipment Carrier Details (Quantity and Weight) Carrier Details (Routing Sequence/Transit Time) Carrier Details (Equipment) Carrier Details (Special Handling, or Hazardous Materials, or Both) Reference Identification Administrative Communications Contact Date/Time Reference N1 N2 240 250 N3 N4 HL 130 190 TD3 MAN O 20 Used O 12 Used O O 12 5 Used Used O O >1 3 Used Used O 10 July 2012 HL Must use Used 200 Name Additional Name Information Address Information Geographic Location O O 1 2 Used Used O O 2 1 Used Used Hierarchical Level - Unit or Lot Carrier Details (Equipment) Marks and Numbers M 1 O O 12 >1 200000 LOOP ID - HL 010 C2/010 Usage 1 LOOP ID - HL 010 Notes C2/010L M LOOP ID - N1 220 230 Repeat 200000 C2/010 M 1 [V004010-2012 FS] Copyright 2012 - GS1 Canada Must use Used Used 200000 Hierarchical Level - Order C2/010L C2/010L C2/010 Must use 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id Segment Name 050 110 PRF TD1 150 REF GS1 Canada Ship Notice/Manifest - Foodservice - 856 Req Max Use Purchase Order Reference Carrier Details (Quantity and Weight) Reference Identification O O 1 20 Used Used O >1 Used Name Additional Name Information Address Information Geographic Location O O 1 2 Used Used O O 2 1 Used Used LOOP ID - N1 220 230 N1 N2 240 250 N3 N4 HL 190 215 MAN PAL 200000 Hierarchical Level Shipping Tare Marks and Numbers Pallet Information M 1 O O >1 1 Hierarchical Level - Pack Item Identification Item Detail (Shipment) Marks and Numbers M O O O 1 1 1 >1 LOOP ID - HL 010 020 030 190 HL LIN SN1 MAN HL LIN SN1 PO4 PID REF DTM Usage M O O O O O O 1 1 1 1 200 >1 10 Req Max Use O M 1 1 Must use Used Used C2/010L C2/010 200000 Hierarchical Level - Item Item Identification Item Detail (Shipment) Item Physical Details Product/Item Description Reference Identification Date/Time Reference C2/010L C2/010 200000 LOOP ID - HL 010 020 030 060 070 150 200 Notes 200 LOOP ID - HL 010 Repeat Must use Used Used Used C2/010L C2/010 Must use Used Used Used Used Used Used Notes Usage N3/010 Used Must use Summary: Pos Id Segment Name 010 020 CTT SE Transaction Totals Transaction Set Trailer Repeat Notes: 3/010 Number of line items (CTT01) is the accumulation of the number of HL segments. If used, hash total (CTT02) is the sum of the value of units shipped (SN102) for each SN1 segment. Comments: 2/010L 2/010 2/010L 2/010 July 2012 The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI 2/010L 2/010 2/010L 2/010 2/010L 2/010 2/010L 2/010 July 2012 GS1 Canada Ship Notice/Manifest - Foodservice - 856 The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. The HL segment is the only mandatory segment within the HL loop, and by itself, the HL segment has no meaning. [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 856 ST02 329 Ship Notice/Manifest Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 BSN Beginning Segment for Ship Notice Pos: 020 Max: 1 Heading - Mandatory Loop: N/A Elements: 5 User Option (Usage): Must use Purpose: To transmit identifying numbers, dates, and other basic data relating to the transaction set Element Summary: Ref Id Element Name BSN01 353 Transaction Set Purpose Code Req Type Min/Max Usage M ID 2/2 Must use M AN 2/30 Must use M DT 8/8 Must use M TM 4/8 Must use O ID 4/4 Must use Description: Code identifying purpose of transaction set CodeList Summary (Total Codes: 65, Included: 2) Code Name 00 07 BSN02 396 Original Duplicate Shipment Identification Description: A unique control number assigned by the original shipper to identify a specific shipment BSN03 373 Date Description: Date expressed as CCYYMMDD BSN04 337 Time Description: Time expressed in 24-hour clock time as follows: HHMM, or HHMMSS, or HHMMSSD, or HHMMSSDD, where H = hours (00-23), M = minutes (00-59), S = integer seconds (00-59) and DD = decimal seconds; decimal seconds are expressed as follows: D = tenths (0-9) and DD = hundredths (00-99) BSN05 1005 Hierarchical Structure Code Description: Code indicating the hierarchical application structure of a transaction set that utilizes the HL segment to define the structure of the transaction set CodeList Summary (Total Codes: 61, Included: 1) Code Name 0001 Shipment, Order, Packaging, Item User Note 1: Pick and Pack Structure Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 1. C0706 - If BSN07 is present, then BSN06 is required. Semantics: 1. BSN03 is the date the shipment transaction set is created. 2. BSN04 is the time the shipment transaction set is created. 3. BSN06 is limited to shipment related codes. Comments: 1. BSN06 and BSN07 differentiate the functionality of use for the transaction set. User Note 1: In some implementations, it may be appropriate to omit the unit load level and packaging levels, i.e., tare and pack, from the transaction set. Depending on the retailer's receiving systems, carton identification may not be required. Code 0004 in BSN05 indicates the use of a hierarchical structure that does not include a unit load level or any packaging levels. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 HL Hierarchical Level - Shipment Pos: 010 Max: 1 Detail - Mandatory Loop: HL Elements: 2 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure User Note 1: The value for this level (shipment) is 1. HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name S Shipment Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 TD1 Carrier Details (Quantity and Weight) Pos: 110 Max: 20 Detail - Optional Loop: HL Elements: 7 User Option (Usage): Used Purpose: To specify the transportation details relative to commodity, weight, and quantity Element Summary: Ref Id Element Name TD101 103 Packaging Code Req Type Min/Max Usage O AN 3/5 Used Description: Code identifying the type of packaging; Part 1: Packaging Form, Part 2: Packaging Material; if the Data Element is used, then Part 1 is always required CodeList Summary (Total Codes: 148, Included: 6) Code Name BAG CTN MIX Bag Carton Mixed Container Types Description: More than one type of container is included in a shipment (shipment could consist of 3 pieces that include 1 box, 1 crate, and 1 basket) User Note 1: Can be used only with code 71 in Part 2 PLT SLP Pallet Slip Sheet Description: Shipping containers utilizing slip sheets, which are cardboard platforms used to hold product for storage or transportation SRW Shrink Wrap Description: In packaging, a method of securing a unit load by placing a large "bag" of plastic film over the components and applying heat to induce shrinkage and cause the bag to tighten around the contents CodeList Summary (Total Codes: 55, Included: 9) Code Name 01 25 31 58 71 76 79 91 94 TD102 80 Aluminum Corrugated or Solid Fibre Metal Not Otherwise Specified Paper Plastic Stainless Steel Wood Lading Quantity C N0 1/7 Used Description: Number of units (pieces) of the lading commodity User Note 1: The number of packages in the shipment as described in TD101 July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI Ref Id Element Name TD106 187 Weight Qualifier GS1 Canada Ship Notice/Manifest - Foodservice - 856 Req Type Min/Max Usage O ID 1/2 Used C R 1/10 Used C ID 2/2 Used C R 1/8 Used C ID 2/2 Used Description: Code defining the type of weight CodeList Summary (Total Codes: 51, Included: 1) Code Name G TD107 81 Gross Weight Weight Description: Numeric value of weight TD108 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 2) Code Name KG LB TD109 183 Kilogram Pound Volume Description: Value of volumetric measure User Note 1: Gross volume TD110 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 10) Code Name CC CF CI CR GA GI LT ML PT PX Cubic Centimeter Cubic Feet Cubic Inches Cubic Meter Gallon Imperial Gallons Liter Milliliter Pint Pint, Imperial Syntax Rules: 1. C0102 - If TD101 is present, then TD102 is required. 2. C0304 - If TD103 is present, then TD104 is required. 3. C0607 - If TD106 is present, then TD107 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 4. P0708 - If either TD107 or TD108 is present, then the other is required. 5. P0910 - If either TD109 or TD110 is present, then the other is required. User Note 1: This segment, at the shipment level, is used to specify total containers and gross weight of the shipment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 TD5 Carrier Details (Routing Pos: 120 Sequence/Transit Time) Loop: HL Max: 12 Detail - Optional Elements: 6 User Option (Usage): Used Purpose: To specify the carrier and sequence of routing and provide transit time information Element Summary: Ref Id Element Name TD501 133 Routing Sequence Code Req Type Min/Max Usage O ID 1/2 Used ID 1/2 Used C AN 2/80 Used C ID 1/2 Used Description: Code describing the relationship of a carrier to a specific shipment movement CodeList Summary (Total Codes: 23, Included: 13) Code Name 1 2 3 4 5 6 7 8 9 A B O S TD502 66 1st Carrier after Origin Carrier 2nd Carrier after Origin Carrier 3rd Carrier after Origin Carrier 4th Carrier after Origin Carrier 5th Carrier after Origin Carrier 6th Carrier after Origin Carrier 7th Carrier after Origin Carrier 8th Carrier after Origin Carrier 9th Carrier after Origin Carrier Origin Carrier, Agent's Routing (Rail) Origin/Delivery Carrier (Any Mode) Origin Carrier (Air, Motor, or Ocean) Origin Carrier, Shipper's Routing (Rail) Identification Code Qualifier C Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 1) Code Name 2 TD503 67 Standard Carrier Alpha Code (SCAC) Identification Code Description: Code identifying a party or other code TD504 91 Transportation Method/Type Code Description: Code specifying the method or type of transportation for the shipment CodeList Summary (Total Codes: 71, Included: 3) Code Name H July 2012 Customer Pickup [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Code Name M R TD505 387 Motor (Common Carrier) Rail Routing C AN 1/35 Used C ID 2/2 Used Description: Free-form description of the routing or requested routing for shipment, or the originating carrier's identity TD506 368 Shipment/Order Status Code Description: Code indicating the status of an order or shipment or the disposition of any difference between the quantity ordered and the quantity shipped for a line item or transaction CodeList Summary (Total Codes: 102, Included: 1) Code Name CC Shipment Complete on (Date) Syntax Rules: 1. 2. 3. 4. 5. 6. 7. R0204050612 - At least one of TD502, TD504, TD505, TD506 or TD512 is required. C0203 - If TD502 is present, then TD503 is required. C0708 - If TD507 is present, then TD508 is required. C1011 - If TD510 is present, then TD511 is required. C1312 - If TD513 is present, then TD512 is required. C1413 - If TD514 is present, then TD513 is required. C1512 - If TD515 is present, then TD512 is required. Semantics: 1. TD515 is the country where the service is to be performed. Comments: 1. When specifying a routing sequence to be used for the shipment movement in lieu of specifying each carrier within the movement, use TD502 to identify the party responsible for defining the routing sequence, and use TD503 to identify the actual routing sequence, specified by the party identified in TD502. User Note 1: This segment is used to specify every carrier in the routing sequence or a specific routing sequence that has been previously identified (usually from a routing guide). The segment can also be used to indicate estimated transit time in days. Only use TD501 if needed for clarity; this is not a requirement in most retail applications. When referring to a pre-established routing guide, use code 91 or 92 in TD502 and identify the routing sequence, from the routing guide, in TD503. To identify a specific private parcel service, TD502 will contain code 2 and TD503 will contain the corresponding SCAC. TD510 and TD511 are used to specify transit time. When using a small package service provider as the carrier, TD502 will contain code 2, TD503 will contain the carrier's SCAC, and TD504 will contain code U to inform the receiver of a small package service shipment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 TD3 Carrier Details (Equipment) Pos: 130 Max: 12 Detail - Optional Loop: HL Elements: 3 User Option (Usage): Used Purpose: To specify transportation details relating to the equipment used by the carrier Element Summary: Ref Id Element Name TD301 40 Equipment Description Code Req Type Min/Max Usage C ID 2/2 Must use O AN 1/4 Used C AN 1/10 Used Description: Code identifying type of equipment used for shipment CodeList Summary (Total Codes: 134, Included: 4) Code Name CV FT RT TL TD302 206 Closed Van Flat Bed Trailer Controlled Temperature Trailer (Reefer) Trailer (not otherwise specified) Equipment Initial Description: Prefix or alphabetic part of an equipment unit's identifying number TD303 207 Equipment Number Description: Sequencing or serial part of an equipment unit's identifying number (pure numeric form for equipment number is preferred) Syntax Rules: 1. 2. 3. 4. E0110 - Only one of TD301 or TD310 may be present. C0203 - If TD302 is present, then TD303 is required. C0405 - If TD304 is present, then TD305 is required. P0506 - If either TD305 or TD306 is present, then the other is required. User Note 1: This segment is used to specify the trailer number for a truckload shipment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 140 TD4 Carrier Details (Special Max: 5 Detail - Optional Handling, or Hazardous Materials, or Both) Loop: HL Elements: 1 User Option (Usage): Used Purpose: To specify transportation special handling requirements, or hazardous materials information, or both Element Summary: Ref Id Element Name TD401 152 Special Handling Code Req Type Min/Max Usage C ID 2/3 Must use Description: Code specifying special transportation handling instructions CodeList Summary (Total Codes: 526, Included: 6) Code Name CC Container, Consolidator Load Description: Full container CF Container, Factory Load Description: Full container, not to be opened for consolidation LN LR TC Less Than Container, Consolidator Load Less Than Container, Factory Load Trailer, Consolidator Load Description: Full trailer TF Trailer, Factory Load Description: Full trailer, not to be opened for consolidation Syntax Rules: 1. R010204 - At least one of TD401, TD402 or TD404 is required. 2. C0203 - If TD402 is present, then TD403 is required. Semantics: 1. TD405 identifies if a Material Safety Data Sheet (MSDS) exists for this product. A "Y" indicates an MSDS exists for this product; an "N" indicates an MSDS does not exist for this product. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 150 REF Reference Identification Max: >1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 3) Code Name BM CN MB REF02 127 Bill of Lading Number Carrier's Reference Number (PRO/Invoice) Master Bill of Lading Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. User Note 1: In some cases, individual shipments with bill of lading may be grouped under a Master Bill of Lading. Under this circumstance, specifying both the bill of lading and the associated Master Bill of Lading Number will facilitate tracking. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 151 PER Administrative Max: 3 Detail - Optional Communications Contact Loop: HL Elements: 6 User Option (Usage): Used Purpose: To identify a person or office to whom administrative communications should be directed Element Summary: Ref Id Element Name PER01 366 Contact Function Code Req Type Min/Max Usage M ID 2/2 Must use O AN 1/60 Used C ID 2/2 Used C AN 1/80 Used C ID 2/2 Used AN 1/80 Used Description: Code identifying the major duty or responsibility of the person or group named CodeList Summary (Total Codes: 230, Included: 1) Code Name DI PER02 93 Delivery Instructions Contact Name Description: Free-form name PER03 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER04 364 Electronic Mail Telephone Communication Number Description: Complete communications number including country or area code when applicable PER05 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER06 364 Electronic Mail Telephone Communication Number C Description: Complete communications number including country or area code when applicable Syntax Rules: 1. P0304 - If either PER03 or PER04 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 2. P0506 - If either PER05 or PER06 is present, then the other is required. 3. P0708 - If either PER07 or PER08 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 200 DTM Date/Time Reference Max: 10 Detail - Optional Loop: HL Elements: 3 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use C DT 8/8 Must use C TM 4/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 6) Code Name 011 017 067 068 AA1 AA2 DTM02 373 Shipped Estimated Delivery Current Schedule Delivery Current Schedule Ship Estimated Point of Arrival Estimated Point of Discharge Date Description: Date expressed as CCYYMMDD DTM03 337 Time Description: Time expressed in 24-hour clock time as follows: HHMM, or HHMMSS, or HHMMSSD, or HHMMSSDD, where H = hours (00-23), M = minutes (00-59), S = integer seconds (00-59) and DD = decimal seconds; decimal seconds are expressed as follows: D = tenths (0-9) and DD = hundredths (00-99) Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 220 N1 Name Max: 1 Detail - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use C AN 1/60 Used C ID 1/2 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 2) Code Name SF ST N102 93 Ship From Ship To Name Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C AN 2/80 Used Description: Code identifying a party or other code Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. User Note 1: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 N103 and N104 are required except when N101 contains code MA or OB. When the ship to is the end consumer (customer of retailer), N103 and N104 are not required. In some EDI implementations, it may be necessary to identify the sender and/or receiver of the transaction set within each transaction set. To identify the sender of the transaction set, N101 will contain code FR, N103 will contain code 93, and N104 will contain the actual identification number. To identify the receiver of the transaction set, N101 will contain code TO, N103 will contain code 94, and N104 will contain the actual identification number. These four codes may be used only in the combination listed above and may be used only to identify the sender and/or receiver of the transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 N2 Additional Name Information Pos: 230 Max: 2 Detail - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 240 N3 Address Information Max: 2 Detail - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 250 N4 Geographic Location Max: 1 Detail - Optional Loop: N1 Elements: 6 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used C ID 1/2 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country N405 309 Location Qualifier Description: Code identifying type of location CodeList Summary (Total Codes: 172, Included: 4) Code Name D K W IA N406 310 Census Schedule D Census Schedule K Worldwide Geographic Location Code International Air Transport Association (IATA) Location Qualifier Location Identifier O AN 1/30 Used Description: Code which identifies a specific location Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 HL Hierarchical Level - Unit or Lot Pos: 010 Max: 1 Detail - Mandatory Loop: HL Elements: 3 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use O AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure HL02 734 Hierarchical Parent ID Number Description: Identification number of the next higher hierarchical data segment that the data segment being described is subordinate to HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name UT Unit or Lot User Note 1: Unit load Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 25 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 TD3 Carrier Details (Equipment) Pos: 130 Max: 12 Detail - Optional Loop: HL Elements: 1 User Option (Usage): Used Purpose: To specify transportation details relating to the equipment used by the carrier Element Summary: Ref Id Element Name TD301 40 Equipment Description Code Req Type Min/Max Usage C ID 2/2 Must use Description: Code identifying type of equipment used for shipment CodeList Summary (Total Codes: 134, Included: 6) Code Name 20 2B 40 4B CN CZ 20 ft. IL Container (Open Top) 20 ft. IL Container (Closed Top) 40 ft. IL Container (Open Top) 40 ft. IL Container (Closed Top) Container Refrigerated Container Syntax Rules: 1. 2. 3. 4. E0110 - Only one of TD301 or TD310 may be present. C0203 - If TD302 is present, then TD303 is required. C0405 - If TD304 is present, then TD305 is required. P0506 - If either TD305 or TD306 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 190 MAN Marks and Numbers Max: >1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To indicate identifying marks and numbers for shipping containers Element Summary: Ref Id Element Name MAN01 88 Marks and Numbers Qualifier Req Type Min/Max Usage M ID 1/2 Must use Description: Code specifying the application or source of Marks and Numbers (87) CodeList Summary (Total Codes: 20, Included: 1) Code Name GM SSCC-18 and Application Identifier User Note 1: This is a twenty-character UCC/EAN-128 Serial Shipping Container Code (SSCC-18) that includes the two digit application identifier. The symbology code and the modulo 103 check digit are not included. MAN02 87 Marks and Numbers M AN 1/48 Must use Description: Marks and numbers used to identify a shipment or parts of a shipment Syntax Rules: 1. P0405 - If either MAN04 or MAN05 is present, then the other is required. 2. C0605 - If MAN06 is present, then MAN05 is required. Semantics: 1. MAN01/MAN02 and MAN04/MAN05 may be used to identify two different marks and numbers assigned to the same physical container. 2. When both MAN02 and MAN03 are used, MAN02 is the starting number of a sequential range and MAN03 is the ending number of that range. 3. When both MAN05 and MAN06 are used, MAN05 is the starting number of a sequential range, and MAN06 is the ending number of that range. Comments: 1. When MAN01 contains code "UC" (U.P.C. Shipping Container Code) and MAN05/MAN06 contain a range of ID numbers, MAN03 is not used. The reason for this is that the U.P.C. Shipping Container code is the same on every carton that is represented in the range in MAN05/MAN06. 2. MAN03 and/or MAN06 are only used when sending a range(s) of ID numbers. 3. When both MAN02/MAN03 and MAN05/MAN06 are used to send ranges of ID numbers, the integrity of the two ID numbers must be maintained. User Note 1: This segment, at the unit load level, is used to specify the identification number for the unit load. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 010 HL Hierarchical Level - Order Max: 1 Detail - Mandatory Loop: HL Elements: 3 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use O AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure HL02 734 Hierarchical Parent ID Number Description: Identification number of the next higher hierarchical data segment that the data segment being described is subordinate to HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name O Order Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 PRF Purchase Order Reference Pos: 050 Max: 1 Detail - Optional Loop: HL Elements: 1 User Option (Usage): Used Purpose: To provide reference to a specific purchase order Element Summary: Ref Id Element Name PRF01 324 Purchase Order Number Req Type Min/Max Usage M AN 1/22 Must use Description: Identifying number for Purchase Order assigned by the orderer/purchaser Semantics: 1. PRF04 is the date assigned by the purchaser to purchase order. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 TD1 Carrier Details (Quantity and Weight) Pos: 110 Max: 20 Detail - Optional Loop: HL Elements: 5 User Option (Usage): Used Purpose: To specify the transportation details relative to commodity, weight, and quantity Element Summary: Ref Id Element Name TD101 103 Packaging Code Req Type Min/Max Usage O AN 3/5 Used C N0 1/7 Used O ID 1/2 Used C R 1/10 Used C ID 2/2 Used Description: Code identifying the type of packaging; Part 1: Packaging Form, Part 2: Packaging Material; if the Data Element is used, then Part 1 is always required CodeList Summary (Total Codes: 148, Included: 3) Code Name BAG CTN PLT Bag Carton Pallet CodeList Summary (Total Codes: 55, Included: 6) Code Name 01 25 31 76 79 94 TD102 80 Aluminum Corrugated or Solid Fibre Paper Plastic Wood Lading Quantity Description: Number of units (pieces) of the lading commodity TD106 187 Weight Qualifier Description: Code defining the type of weight CodeList Summary (Total Codes: 51, Included: 1) Code Name G TD107 81 Gross Weight Weight Description: Numeric value of weight TD108 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 2) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Code Name GR KG Gram Kilogram Syntax Rules: 1. 2. 3. 4. 5. C0102 - If TD101 is present, then TD102 is required. C0304 - If TD103 is present, then TD104 is required. C0607 - If TD106 is present, then TD107 is required. P0708 - If either TD107 or TD108 is present, then the other is required. P0910 - If either TD109 or TD110 is present, then the other is required. User Note 1: This segment, at the order level, is used to specify the number and type of shipping containers in the order. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 150 REF Reference Identification Max: >1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 15) Code Name 6B U.S. Customs Service (USCS) Entry Number User Note 1: Customs entry number BM BT CH CO Bill of Lading Number Batch Number Customer catalog number Customer Order Number User Note 1: Customer of retailer DP HB IA Department Number Bill & Hold Invoice Number Internal Vendor Number User Note 1: Identification number assigned to the vendor, by the retailer, for use within the retailer's system IT Internal Customer Number User Note 1: Identification number assigned to the retailer, by the vendor, for use within the vendor's system IV MR PD QC Seller's Invoice Number Merchandise Type Code Promotion/Deal Number Product Specification Document Number Description: Model designation of replacement component User Note 1: Schematic reference number SB VN REF02 127 Sales Region Number Vendor Order Number Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 33 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Identification Qualifier Ship Notice/Manifest - Foodservice - 856 Req Type Min/Max Usage Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 34 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 220 N1 Name Max: 1 Detail - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use C AN 1/60 Used C ID 1/2 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name BY N102 93 Buying Party (Purchaser) Name Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C AN 2/80 Used Description: Code identifying a party or other code User Note 1: This is the location code as defined by N103. The location code may be a formal number, e.g., DUNS, or it may be assigned by either the buyer or seller. The location refers to a store, warehouse, distribution center, plant, etc. Location codes are used to alleviate the need to send complete names and addresses. Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 35 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. User Note 1: There will be at least one occurrence, of this segment, to identify the buying party by using code BY in N101. N103 and N104 are required except when N101 contains code CT, MA or OB. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 36 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 N2 Additional Name Information Pos: 230 Max: 2 Detail - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 37 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 240 N3 Address Information Max: 2 Detail - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 38 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 250 N4 Geographic Location Max: 1 Detail - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 39 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 HL Hierarchical Level - Shipping Tare Pos: 010 Max: 1 Detail - Mandatory Loop: HL Elements: 3 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use O AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure HL02 734 Hierarchical Parent ID Number Description: Identification number of the next higher hierarchical data segment that the data segment being described is subordinate to HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name T Shipping Tare Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 40 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 41 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 190 MAN Marks and Numbers Max: >1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To indicate identifying marks and numbers for shipping containers Element Summary: Ref Id Element Name MAN01 88 Marks and Numbers Qualifier Req Type Min/Max Usage M ID 1/2 Must use Description: Code specifying the application or source of Marks and Numbers (87) CodeList Summary (Total Codes: 20, Included: 1) Code Name GM SSCC-18 and Application Identifier User Note 1: EAN.UCC Serial Shipping Container Code (SSCC) and Application Identifier SEE CODE SOURCE 98 MAN02 87 Marks and Numbers M AN 1/48 Must use Description: Marks and numbers used to identify a shipment or parts of a shipment Syntax Rules: 1. P0405 - If either MAN04 or MAN05 is present, then the other is required. 2. C0605 - If MAN06 is present, then MAN05 is required. Semantics: 1. MAN01/MAN02 and MAN04/MAN05 may be used to identify two different marks and numbers assigned to the same physical container. 2. When both MAN02 and MAN03 are used, MAN02 is the starting number of a sequential range and MAN03 is the ending number of that range. 3. When both MAN05 and MAN06 are used, MAN05 is the starting number of a sequential range, and MAN06 is the ending number of that range. Comments: 1. When MAN01 contains code "UC" (U.P.C. Shipping Container Code) and MAN05/MAN06 contain a range of ID numbers, MAN03 is not used. The reason for this is that the U.P.C. Shipping Container code is the same on every carton that is represented in the range in MAN05/MAN06. 2. MAN03 and/or MAN06 are only used when sending a range(s) of ID numbers. 3. When both MAN02/MAN03 and MAN05/MAN06 are used to send ranges of ID numbers, the integrity of the two ID numbers must be maintained. User Note 1: This segment, at the tare level, is used to specify the identification numbers for the pallet.; July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 42 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 215 PAL Pallet Information Max: 1 Detail - Optional Loop: HL Elements: 5 User Option (Usage): Used Purpose: To identify the type and physical attributes of the pallet, and, gross weight, gross volume, and height of the load and the pallet Element Summary: Ref Id Element Name PAL01 883 Pallet Type Code Req Type Min/Max Usage O ID 1/2 Used Description: Code indicating the type of pallet CodeList Summary (Total Codes: 7, Included: 7) Code Name 1 2 3 4 5 6 7 PAL02 884 Aluminum As Specified by the Department of Transportation (DOT) Metal Standard Steel Wood Slip sheet Description: Typically cardboard or plastic sheets used to hold product for storage or transportation Pallet Tiers O N0 1/3 Used O N0 1/3 Used O N0 1/6 Used O ID 1/1 Used Description: The number of layers per pallet PAL03 885 Pallet Blocks Description: The number of pieces (cartons) per layer on the pallet PAL04 356 Pack Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PAL15 399 Pallet Exchange Code Description: Code specifying pallet exchange instructions CodeList Summary (Total Codes: 5, Included: 5) Code Name 1 2 3 4 5 July 2012 No Exchange/No Return Exchange Pallets Return Pallets Pallets to be Purchased by Customer Third-Party Pallet Exchange [V004010-2012 FS] Copyright 2012 - GS1 Canada 43 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Syntax Rules: 1. 2. 3. 4. 5. 6. 7. P0506 - If either PAL05 or PAL06 is present, then the other is required. C0710 - If PAL07 is present, then PAL10 is required. C0810 - If PAL08 is present, then PAL10 is required. C0910 - If PAL09 is present, then PAL10 is required. L10070809 - If PAL10 is present, then at least one of PAL07, PAL08 or PAL09 is required. P1112 - If either PAL11 or PAL12 is present, then the other is required. P1314 - If either PAL13 or PAL14 is present, then the other is required. Semantics: 1. 2. 3. 4. 5. PAL04 (Pack) is the number of pieces on the pallet. PAL05 (Unit Weight) is the weight of the pallet alone, before loading. PAL07 and PAL08 (Length and Width) are the dimensions of the pallet before loading. PAL09 (Height) is the height of the pallet and load. PAL11 and PAL13 (Gross Weight and Gross Volume) are measured after loading and includes the pallet. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 44 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 010 HL Hierarchical Level - Pack Max: 1 Detail - Mandatory Loop: HL Elements: 3 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use O AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure HL02 734 Hierarchical Parent ID Number Description: Identification number of the next higher hierarchical data segment that the data segment being described is subordinate to HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name P Pack Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 45 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 46 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 020 LIN Item Identification Max: 1 Detail - Optional Loop: HL Elements: 4 User Option (Usage): Used Purpose: To specify basic item identification data Element Summary: Ref Id Element Name LIN02 235 Product/Service ID Qualifier Req Type Min/Max Usage M ID 2/2 Must use Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 2) Code Name LT UK LIN03 234 Lot Number U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID M AN 1/48 Must use C ID 2/2 Used Description: Identifying number for a product or service LIN04 235 Product/Service ID Qualifier Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 476, Included: 2) Code Name LT UK Lot Number U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 LIN05 234 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. P0405 - If either LIN04 or LIN05 P0607 - If either LIN06 or LIN07 P0809 - If either LIN08 or LIN09 P1011 - If either LIN10 or LIN11 July 2012 is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. [V004010-2012 FS] Copyright 2012 - GS1 Canada 47 Canadian Foodservice Implementation Guidelines for EDI 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. P1213 - If either LIN12 or LIN13 P1415 - If either LIN14 or LIN15 P1617 - If either LIN16 or LIN17 P1819 - If either LIN18 or LIN19 P2021 - If either LIN20 or LIN21 P2223 - If either LIN22 or LIN23 P2425 - If either LIN24 or LIN25 P2627 - If either LIN26 or LIN27 P2829 - If either LIN28 or LIN29 P3031 - If either LIN30 or LIN31 GS1 Canada Ship Notice/Manifest - Foodservice - 856 is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. Semantics: 1. LIN01 is the line item identification Comments: 1. See the Data Dictionary for a complete list of IDs. 2. LIN02 through LIN31 provide for fifteen different product/service IDs for each item. For example: Case, Color, Drawing No., U.P.C. No., ISBN No., Model No., or SKU. User Note 1: This segment, at the pack level, is used to specify the GTIN-14 Shipping Container Code, and production information. The SN1 segment that follows is used to specify the number of cases identified in the LIN segment. The LIN segment, at the item level, is used to indicate the individual consumer units for the case code. The codes listed for LIN02 apply to every occurrence of Data Element 235 in the LIN segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 48 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 030 SN1 Item Detail (Shipment) Max: 1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify line-item detail relative to shipment Element Summary: Ref Id Element Name SN102 382 Number of Units Shipped Req Type Min/Max Usage M R 1/10 Must use M ID 2/2 Must use Description: Numeric value of units shipped in manufacturer's shipping units for a line item or transaction set SN103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Syntax Rules: 1. P0506 - If either SN105 or SN106 is present, then the other is required. Semantics: 1. SN101 is the ship notice line-item identification. Comments: 1. SN103 defines the unit of measurement for both SN102 and SN104. User Note 1: This segment, at the pack level, is used only to specify the number of cases identified by the GTIN-14 Shipping Container Code in the previous LIN segment. The LIN segment in the item level is used to indicate the individual consumer units for the case code. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 49 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 190 MAN Marks and Numbers Max: >1 Detail - Optional Loop: HL Elements: 4 User Option (Usage): Used Purpose: To indicate identifying marks and numbers for shipping containers Element Summary: Ref Id Element Name MAN01 88 Marks and Numbers Qualifier Req Type Min/Max Usage M ID 1/2 Must use Description: Code specifying the application or source of Marks and Numbers (87) CodeList Summary (Total Codes: 20, Included: 2) Code Name GM SSCC-18 and Application Identifier User Note 1: EAN.UCC Serial Shipping Container Code (SSCC) and Application Identifier SEE CODE SOURCE 98 UP U.P.C. Consumer Package Code (1-5-5-1) User Note 1: GTIN-12 A 12-digit GS1 Identification Key composed of a GS1 Company Prefix, Item Reference, and Check Digit used to identify trade items MAN02 87 Marks and Numbers M AN 1/48 Must use C ID 1/2 Used Description: Marks and numbers used to identify a shipment or parts of a shipment MAN04 88 Marks and Numbers Qualifier Description: Code specifying the application or source of Marks and Numbers (87) CodeList Summary (Total Codes: 20, Included: 2) Code Name GM SSCC-18 and Application Identifier User Note 1: EAN.UCC Serial Shipping Container Code (SSCC) and Application Identifier SEE CODE SOURCE 98 UP MAN05 87 U.P.C. Consumer Package Code (1-5-5-1) User Note 1: GTIN-12 A 12-digit GS1 Identification Key composed of a GS1 Company Prefix, Item Reference, and Check Digit used to identify trade items Marks and Numbers C AN 1/48 Used Description: Marks and numbers used to identify a shipment or parts of a shipment July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 50 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Ship Notice/Manifest - Foodservice - 856 Req Type Min/Max Usage Syntax Rules: 1. P0405 - If either MAN04 or MAN05 is present, then the other is required. 2. C0605 - If MAN06 is present, then MAN05 is required. Semantics: 1. MAN01/MAN02 and MAN04/MAN05 may be used to identify two different marks and numbers assigned to the same physical container. 2. When both MAN02 and MAN03 are used, MAN02 is the starting number of a sequential range and MAN03 is the ending number of that range. 3. When both MAN05 and MAN06 are used, MAN05 is the starting number of a sequential range, and MAN06 is the ending number of that range. Comments: 1. When MAN01 contains code "UC" (U.P.C. Shipping Container Code) and MAN05/MAN06 contain a range of ID numbers, MAN03 is not used. The reason for this is that the U.P.C. Shipping Container code is the same on every carton that is represented in the range in MAN05/MAN06. 2. MAN03 and/or MAN06 are only used when sending a range(s) of ID numbers. 3. When both MAN02/MAN03 and MAN05/MAN06 are used to send ranges of ID numbers, the integrity of the two ID numbers must be maintained. User Note 1: When the shipping container is the same as the consumer unit, the GTIN may be the only unique identification code on the container. In many applications, it is necessary to positively identify what identification code is to be scanned and matched at point of receipt. Since the GTIN is not a unique serial shipping container code, only one pack level for each item is required when using the pick and pack structure. The total number of shipping units for this item is the same as the quantity for the item in the SN1 segment at the item level. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 51 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 010 HL Hierarchical Level - Item Max: 1 Detail - Mandatory Loop: HL Elements: 3 User Option (Usage): Must use Purpose: To identify dependencies among and the content of hierarchically related groups of data segments Element Summary: Ref Id Element Name HL01 628 Hierarchical ID Number Req Type Min/Max Usage M AN 1/12 Must use O AN 1/12 Must use M ID 1/2 Must use Description: A unique number assigned by the sender to identify a particular data segment in a hierarchical structure HL02 734 Hierarchical Parent ID Number Description: Identification number of the next higher hierarchical data segment that the data segment being described is subordinate to HL03 735 Hierarchical Level Code Description: Code defining the characteristic of a level in a hierarchical structure CodeList Summary (Total Codes: 170, Included: 1) Code Name I Item Comments: 1. The HL segment is used to identify levels of detail information using a hierarchical structure, such as relating line-item data to shipment data, and packaging data to line-item data. 2. The HL segment defines a top-down/left-right ordered structure. 3. HL01 shall contain a unique alphanumeric number for each occurrence of the HL segment in the transaction set. For example, HL01 could be used to indicate the number of occurrences of the HL segment, in which case the value of HL01 would be "1" for the initial HL segment and would be incremented by one in each subsequent HL segment within the transaction. 4. HL02 identifies the hierarchical ID number of the HL segment to which the current HL segment is subordinate. 5. HL03 indicates the context of the series of segments following the current HL segment up to the next occurrence of an HL segment in the transaction. For example, HL03 is used to indicate that subsequent segments in the HL loop form a logical grouping of data referring to shipment, order, or item-level information. 6. HL04 indicates whether or not there are subordinate (or child) HL segments related to the current HL segment. User Note 1: The HL segment is used to identify levels of detail information using a hierarchical structure. HL01 shall contain a unique number for each occurrence of the HL segment within the transaction set. The value assigned to the first HL segment will be 1, and is incremented by one for each subsequent HL segment within the transaction set. HL02 identifies the hierarchical ID of the HL segment to which it is subordinate (child of). HL02 will be omitted for the first occurrence of the HL segment in the transaction set, since it has no parent. HL03 identifies the application content of the series of segments following the current HL segment up to the next occurrence of an HL segment, or the CTT or SE segment, July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 52 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 e.g., Shipment, Unit Load, Order, Tare, Pack and Item. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 53 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 020 LIN Item Identification Max: 1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify basic item identification data Element Summary: Ref Id Element Name LIN02 235 Product/Service ID Qualifier Req Type Min/Max Usage M ID 2/2 Must use Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) Code Name UK U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 LIN03 234 Product/Service ID M AN 1/48 Must use Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. P0405 - If either LIN04 or LIN05 P0607 - If either LIN06 or LIN07 P0809 - If either LIN08 or LIN09 P1011 - If either LIN10 or LIN11 P1213 - If either LIN12 or LIN13 P1415 - If either LIN14 or LIN15 P1617 - If either LIN16 or LIN17 P1819 - If either LIN18 or LIN19 P2021 - If either LIN20 or LIN21 P2223 - If either LIN22 or LIN23 P2425 - If either LIN24 or LIN25 P2627 - If either LIN26 or LIN27 P2829 - If either LIN28 or LIN29 P3031 - If either LIN30 or LIN31 is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. is present, then the other is required. Semantics: 1. LIN01 is the line item identification Comments: 1. See the Data Dictionary for a complete list of IDs. 2. LIN02 through LIN31 provide for fifteen different product/service IDs for each item. For example: Case, Color, July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 54 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Drawing No., U.P.C. No., ISBN No., Model No., or SKU. User Note 1: The codes listed for LIN02 apply to every occurrence of Data Element 235 in the LIN segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 55 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 030 SN1 Item Detail (Shipment) Max: 1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify line-item detail relative to shipment Element Summary: Ref Id Element Name SN102 382 Number of Units Shipped Req Type Min/Max Usage M R 1/10 Must use M ID 2/2 Must use Description: Numeric value of units shipped in manufacturer's shipping units for a line item or transaction set SN103 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Syntax Rules: 1. P0506 - If either SN105 or SN106 is present, then the other is required. Semantics: 1. SN101 is the ship notice line-item identification. Comments: 1. SN103 defines the unit of measurement for both SN102 and SN104. User Note 1: This segment is used to specify the quantities associated with the item identified in the LIN at the item level. When specifying an item, which is comprised of two or more components that are in unique shipping containers, SN103 will contain code ST for set and the quantity specified in SN102 is the number of sets as identified in the LIN segment. Each different component is identified in one pack level. See the VICS Note, on the SLN segment, at the pack level. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 56 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 060 PO4 Item Physical Details Max: 1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used O N0 1/6 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO414 810 Inner Pack Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. User Note 1: This segment is used to specify the packaging of the item in the case or carton. There may be two levels of packaging specified. The first level is always specified by using PO401 (Pack). The first level may be actual items, e.g., consumer units, or it may be the number of smaller containers within the case. The second level, specified using PO414 (Inner Pack), is the number of eaches in each inner container when PO401 is the number of smaller containers within the case. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 57 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 This segment can be used also to specify the weight and/or volume (cube) for the item by using PO406 and PO407, and/or PO408 and PO409. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 58 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 070 PID Product/Item Description Max: 200 Detail - Optional Loop: HL Elements: 3 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used AN 1/80 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 1) Code Name F PID02 750 Free-form User Note 1: The description will be found in PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 1) Code Name 08 PID05 352 Product Description C Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. 4. PID09 is used to identify the language being used in PID05. Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 59 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 60 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 150 REF Reference Identification Max: >1 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 3) Code Name REF02 127 CO Customer Order Number User Note 1: Final Customer Order Number LT SE Lot Number Serial Number Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 61 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 200 DTM Date/Time Reference Max: 10 Detail - Optional Loop: HL Elements: 2 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use DT 8/8 Must use Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 1) Code Name 036 DTM02 373 Expiration Description: Date coverage expires Date C Description: Date expressed as CCYYMMDD Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 62 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 010 CTT Transaction Totals Max: 1 Summary - Optional Loop: N/A Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of HL segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 63 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ship Notice/Manifest - Foodservice - 856 Pos: 020 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 64 860 Purchase Order Change Request - Buyer Initiated FS Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: GS1 Canada Foodservice Technical Standards Work Group 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Table of Contents 860 . . . Purchase Order Change Request - Buyer Initiated Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 3 . . . BCH Beginning Segment for Purchase Order Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 4 . . . CUR Currency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 6 . . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 8 . . . PER Administrative Communications Contact . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 9 . . FOB F.O.B. Related Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 11 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 12 ITD . . Terms of Sale/Deferred Terms of Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 17 . . DTM Date/Time Reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 19 . . TD5 Carrier Details (Routing Sequence/Transit Time) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 20 . . TD3 Carrier Details (Equipment) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 22 N9 . . Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 23 . . MSG Message Text . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 24 N1 . . Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 25 N2 . . Additional Name Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 27 N3 . . 28 Address Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> N4 . . 29 Geographic Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> . . REF Reference Identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 30 . . POC Line Item Change . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 31 . . CTP Pricing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 35 PID . . Product/Item Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 36 . . PO4 Item Physical Details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 38 . . SAC Service, Promotion, Allowance, or Charge Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 40 . . CTT Transaction Totals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 45 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 46 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 860 GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Purchase Order Change Request - Buyer Initiated Foodservice Functional Group= PC Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Purchase Order Change Request - Buyer Initiated Transaction Set (860) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to provide the information required for the customary and established business and industry practice relative to a purchase order change. This transaction can be used: (1) by a buyer to request a change to a previously submitted purchase order or (2) by a buyer to confirm acceptance of a purchase order change initiated by the seller or by mutual agreement of the two parties. Heading: Pos Id Segment Name 010 020 ST BCH 040 050 060 CUR REF PER 080 FOB Transaction Set Header Beginning Segment for Purchase Order Change Currency Reference Identification Administrative Communications Contact F.O.B. Related Instructions Req Max Use M M 1 1 Must use Must use O O O 1 >1 3 Used Used Used O >1 LOOP ID - SAC 120 SAC 130 ITD 150 240 DTM TD5 250 TD3 N9 MSG Notes Usage Used 25 Service, Promotion, Allowance, or Charge Information Terms of Sale/Deferred Terms of Sale Date/Time Reference Carrier Details (Routing Sequence/Transit Time) Carrier Details (Equipment) O 1 Used O 5 Used O O 10 12 Used Used O 12 Used Reference Identification Message Text O O 1 1000 LOOP ID - N9 285 290 Repeat 1000 LOOP ID - N1 Used Used 200 300 310 N1 N2 320 330 340 N3 N4 REF Name Additional Name Information Address Information Geographic Location Reference Identification Id Segment Name O O 1 2 Used Used O O O 2 >1 12 Used Used Used Req Max Use Detail: Pos LOOP ID - POC 010 040 July 2012 POC CTP Repeat Notes Usage >1 Line Item Change Pricing Information O O 1 >1 [V004010-2012 FS] Copyright 2012 - GS1 Canada Used Used 1 Canadian Foodservice Implementation Guidelines for EDI Pos Id GS1 Canada Segment Name Req Purchase Order Change Request - Buyer Initiated Foodservice - 860 Max Use LOOP ID - PID 050 090 PID PO4 SAC Notes Usage 1000 Product/Item Description Item Physical Details O O 1 >1 LOOP ID - SAC 130 Repeat Used Used 25 Service, Promotion, Allowance, or Charge Information O 1 Req Max Use O M 1 1 Used Summary: Pos Id Segment Name LOOP ID - CTT 010 030 CTT SE Transaction Totals Transaction Set Trailer Repeat Notes 1 N3/010L N3/010 Usage Used Must use Notes: 3/010L 3/010 July 2012 Number of line items (CTT01) is the accumulation of the number of POC segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (POC03) for each POC segment. Number of line items (CTT01) is the accumulation of the number of POC segments. If used, hash total (CTT02) is the sum of the value of quantities ordered (POC03) for each POC segment. [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 860 ST02 329 Purchase Order Change Request - Buyer Initiated Transaction Set Control Number M AN Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 020 BCH Beginning Segment for Max: 1 Heading - Mandatory Purchase Order Change Loop: N/A Elements: 8 User Option (Usage): Must use Purpose: To indicate the beginning of the Purchase Order Change Transaction Set and transmit identifying numbers and dates Element Summary: Ref Id Element Name BCH01 353 Transaction Set Purpose Code Req Type Min/Max Usage M ID 2/2 Must use ID 2/2 Must use Description: Code identifying purpose of transaction set CodeList Summary (Total Codes: 65, Included: 2) Code Name 01 04 BCH02 92 Cancellation Change Purchase Order Type Code M Description: Code specifying the type of Purchase Order CodeList Summary (Total Codes: 69, Included: 4) Code Name BCH03 324 BK RE RL Blanket Order (Quantity Firm) Reorder Release or Delivery Order Description: An order for goods and services placed against a pre-existing contract or blanket order SA Stand-alone Order Purchase Order Number M AN 1/22 Must use O AN 1/30 Used M DT 8/8 Must use Description: Identifying number for Purchase Order assigned by the orderer/purchaser User Note 1: Retailer's original purchase order number BCH04 328 Release Number Description: Number identifying a release against a Purchase Order previously placed by the parties involved in the transaction User Note 1: Retailer's release against the purchase order, if used BCH06 373 Date Description: Date expressed as CCYYMMDD User Note 1: Retailer's original purchase July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name order date BCH07 326 Request Reference Number Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage O AN 1/45 Used O AN 1/30 Used O DT 8/8 Must use Description: Reference number or RFQ number to use to identify a particular transaction set and query (additional reference number or description which can be used with contract number) BCH08 367 Contract Number Description: Contract number BCH11 373 Date Description: Date expressed as CCYYMMDD User Note 1: Retailer's original purchase order change date. The date the change was created in the application system. This data element is required by the retail industry. Semantics: 1. 2. 3. 4. BCH06 BCH09 BCH10 BCH11 July 2012 is is is is the the the the date assigned by the purchaser to purchase order. seller's order number. date assigned by the sender to the acknowledgment. date of the purchase order change request. [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 040 CUR Currency Max: 1 Heading - Optional Loop: N/A Elements: 5 User Option (Usage): Used Purpose: To specify the currency (dollars, pounds, francs, etc.) used in a transaction Element Summary: Ref Id Element Name CUR01 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use M ID 3/3 Must use O R 4/10 Used O ID 2/3 Used ID 3/3 Used Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name BY CUR02 100 Buying Party (Purchaser) Currency Code Description: Code (Standard ISO) for country in whose currency the charges are specified CUR03 280 Exchange Rate Description: Value to be used as a multiplier conversion factor to convert monetary value from one currency to another CUR04 98 Entity Identifier Code Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 1) Code Name SE CUR05 100 Selling Party Currency Code O Description: Code (Standard ISO) for country in whose currency the charges are specified Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. C0807 - If CUR08 is present, then CUR07 is required. C0907 - If CUR09 is present, then CUR07 is required. L101112 - If CUR10 is present, then at least one of CUR11 or CUR12 is required. C1110 - If CUR11 is present, then CUR10 is required. C1210 - If CUR12 is present, then CUR10 is required. L131415 - If CUR13 is present, then at least one of CUR14 or CUR15 is required. C1413 - If CUR14 is present, then CUR13 is required. C1513 - If CUR15 is present, then CUR13 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI 9. 10. 11. 12. 13. 14. GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 L161718 - If CUR16 is present, then at least one of CUR17 or CUR18 is required. C1716 - If CUR17 is present, then CUR16 is required. C1816 - If CUR18 is present, then CUR16 is required. L192021 - If CUR19 is present, then at least one of CUR20 or CUR21 is required. C2019 - If CUR20 is present, then CUR19 is required. C2119 - If CUR21 is present, then CUR19 is required. Comments: 1. See Figures Appendix for examples detailing the use of the CUR segment. User Note 1: See Section V (CUR Usage) for usage examples. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 050 REF Reference Identification Max: >1 Heading - Optional Loop: N/A Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 4) Code Name DP Department Number User Note 1: This code may be used in the header area or the detail area, but not both. IA Internal Vendor Number User Note 1: Identification number assigned to the Selling Organization, by the Purchasing Organization for use within the Purchasing Organization's system REF02 127 IT Internal Customer Number User Note 1: Identification number assigned to the Purchasing Organization, by the Selling Organization, for use within the Selling Organization's system PD Promotion/Deal Number Reference Identification C AN 1/30 Must use Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 060 PER Administrative Max: 3 Heading - Optional Communications Contact Loop: N/A Elements: 6 User Option (Usage): Used Purpose: To identify a person or office to whom administrative communications should be directed Element Summary: Ref Id Element Name PER01 366 Contact Function Code Req Type Min/Max Usage M ID 2/2 Must use O AN 1/60 Used C ID 2/2 Used C AN 1/80 Used C ID 2/2 Used AN 1/80 Used Description: Code identifying the major duty or responsibility of the person or group named CodeList Summary (Total Codes: 230, Included: 2) Code Name BD IC PER02 93 Buyer Name or Department Information Contact Name Description: Free-form name PER03 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER04 364 Electronic Mail Telephone Communication Number Description: Complete communications number including country or area code when applicable PER05 365 Communication Number Qualifier Description: Code identifying the type of communication number CodeList Summary (Total Codes: 40, Included: 2) Code Name EM TE PER06 364 Electronic Mail Telephone Communication Number C Description: Complete communications number including country or area code when applicable Syntax Rules: July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 1. P0304 - If either PER03 or PER04 is present, then the other is required. 2. P0506 - If either PER05 or PER06 is present, then the other is required. 3. P0708 - If either PER07 or PER08 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 10 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 FOB F.O.B. Related Instructions Pos: 080 Max: >1 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify transportation instructions relating to shipment Element Summary: Ref Id Element Name FOB01 146 Shipment Method of Payment Req Type Min/Max Usage M ID 2/2 Must use ID 1/2 Used AN 1/80 Used Description: Code identifying payment terms for transportation charges CodeList Summary (Total Codes: 28, Included: 3) Code Name CC PB PP FOB02 309 Collect Customer Pick-up/Backhaul Prepaid (by Seller) Location Qualifier C Description: Code identifying type of location CodeList Summary (Total Codes: 172, Included: 2) Code Name DE OR FOB03 352 Destination (Shipping) Origin (Shipping Point) Description O Description: A free-form description to clarify the related data elements and their content User Note 1: Free-form name of transportation responsibility location Syntax Rules: 1. 2. 3. 4. C0302 - If FOB03 is C0405 - If FOB04 is C0706 - If FOB07 is C0809 - If FOB08 is present, then FOB02 is required. present, then FOB05 is required. present, then FOB06 is required. present, then FOB09 is required. Semantics: 1. 2. 3. 4. FOB01 indicates which party will pay the carrier. FOB02 is the code specifying transportation responsibility location. FOB06 is the code specifying the title passage location. FOB08 is the code specifying the point at which the risk of loss transfers. This may be different than the location specified in FOB02/FOB03 and FOB06/FOB07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 120 SAC Service, Promotion, Max: 1 Heading - Optional Allowance, or Charge Information Loop: SAC Elements: 16 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Foodservice Implementation Guidelines Appendix - Data Elements CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Code Name VI SAC04 1301 Voluntary Inter-Industry Commerce Standard (VICS) EDI Agency Service, Promotion, Allowance, or Charge Code C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Section III for code list. SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. SAC07 332 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method Percent C R 1/6 Used O R 1/9 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 July 2012 118 Rate [V004010-2012 FS] Copyright 2012 - GS1 Canada 13 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage C ID 2/2 Used C R 1/15 Used O R 1/15 Used O ID 2/2 Used Description: Rate expressed in the standard monetary denomination for the currency specified SAC09 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity User Note 1: When SAC02 contains code D170, this data element is required and will contain the quantity of free goods. The unit of measure is in SAC09. SAC10 alone is used to indicate a specific quantity which could be a dollar amount, that is applicable to the service, promotion, allowance, or charge. SAC11 380 Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 July 2012 Bill Back User Note 1: [V004010-2012 FS] Copyright 2012 - GS1 Canada 14 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Code Name The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit memo or a separate invoice. The amount will not be reflected in the invoice total amount. SAC13 127 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. R0203 - At least one of SAC02 or SAC03 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 15 Canadian Foodservice Implementation Guidelines for EDI 2. 3. 4. 5. 6. 7. 8. GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 P0304 - If either SAC03 or SAC04 is present, then the other is required. P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. 2. 3. 4. 5. 6. 7. 8. 9. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. User Note 1: There is one segment for each Allowance, Charge, Service, or Promotion being specified. If this segment appears in the header area of the transaction set, the data applies to the entire transaction set. If this segment appears in the detail area of the transaction set, the data applies only to that line item. The data specified in the header area is exclusive of the data specified in the detail area; it is not the sum of the data in the detail area, i.e., allowances or charges. SAC03 contains special service requirement codes and special processing codes. This code list is maintained by the VICS EDI SMC and is located in Section III of this guideline. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 16 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 ITD Terms of Sale/Deferred Terms of Sale Pos: 130 Max: 5 Heading - Optional Loop: N/A Elements: 8 User Option (Usage): Used Purpose: To specify terms of sale Element Summary: Ref Id Element Name ITD01 336 Terms Type Code Req Type Min/Max Usage O ID 2/2 Used ID 1/2 Used O R 1/6 Used C DT 8/8 Used C N0 1/3 Used Description: Code identifying type of payment terms CodeList Summary (Total Codes: 65, Included: 4) Code Name 05 08 09 14 ITD02 333 Discount Not Applicable Basic Discount Offered Proximo Previously agreed upon Terms Basis Date Code O Description: Code identifying the beginning of the terms period CodeList Summary (Total Codes: 17, Included: 6) Code Name 1 2 3 4 7 15 ITD03 338 Ship Date Delivery Date Invoice Date Specified Date Effective Date Receipt of Goods Terms Discount Percent Description: Terms discount percentage, expressed as a percent, available to the purchaser if an invoice is paid on or before the Terms Discount Due Date User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. ITD04 370 Terms Discount Due Date Description: Date payment is due if discount is to be earned expressed in format CCYYMMDD ITD05 351 Terms Discount Days Due Description: Number of days in the terms discount period by which payment is due if terms discount is earned July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 17 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD06 446 Terms Net Due Date Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage O DT 8/8 Used O N0 1/3 Used O N2 1/10 Used Description: Date when total invoice amount becomes due expressed in format CCYYMMDD ITD07 386 Terms Net Days Description: Number of days until total invoice amount is due (discount not applicable) User Note 1: The end of the term period is derived by adding this value to the beginning of the term period, as qualified by ITD02. ITD08 362 Terms Discount Amount Description: Total amount of terms discount Syntax Rules: 1. L03040513 - If ITD03 is present, then at least one of ITD04, ITD05 or ITD13 is required. 2. L08040513 - If ITD08 is present, then at least one of ITD04, ITD05 or ITD13 is required. 3. L091011 - If ITD09 is present, then at least one of ITD10 or ITD11 is required. Semantics: 1. ITD15 is the percentage applied to a base amount used to determine a late payment charge. Comments: 1. If the code in ITD01 is "04", then ITD07 or ITD09 is required and either ITD10 or ITD11 is required; if the code in ITD01 is "05", then ITD06 or ITD07 is required. User Note 1: See Section V (ITD Terms Specification and Formulas) for usage examples. In the transitional period for the retail industry, from paper to full automated EDI transactions, there may be a perceived need to send text data with the terms. Clearly the goal is to have the entire retail industry participating in EDI. Therefore, if text data is needed to be sent for terms, ITD12 will contain the free form text. If additional text is needed, additional ITD segments will be used. Many times, deferred terms are specified on the purchase order with only the knowledge that the terms are to be based on a date value which is not known, e.g., invoice or delivery date. What is known is the percentage or dollar amount of each deferred installment, and the number of days after the date the terms are based on, that each installment will be due. In these cases, ITD01 will contain code 04, indicating deferred or installment terms, and ITD02 will contain the appropriate terms date basis code (most typically code 2 for Delivery Date, code 3 for Invoice Date, or code 15 for Receipt of Goods Date). ITD07 will contain the number of days after the terms basis date that this installment is due. ITD10 or ITD11 will be used to indicate a dollar amount (ITD10) for that installment or the percent (ITD11) for that installment. Use one ITD segment for each installment. When specifying deferred terms and the exact terms basis date is known, e.g., invoice date, ITD09 should be used to specify the exact deferred or installment date. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 18 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 150 DTM Date/Time Reference Max: 10 Heading - Optional Loop: N/A Elements: 3 User Option (Usage): Used Purpose: To specify pertinent dates and times Element Summary: Ref Id Element Name DTM01 374 Date/Time Qualifier Req Type Min/Max Usage M ID 3/3 Must use C DT 8/8 Must use C TM 4/8 Used Description: Code specifying type of date or time, or both date and time CodeList Summary (Total Codes: 1112, Included: 2) Code Name 002 118 DTM02 373 Delivery Requested Requested Pick-up Date Description: Date expressed as CCYYMMDD DTM03 337 Time Description: Time expressed in 24-hour clock time as follows: HHMM, or HHMMSS, or HHMMSSD, or HHMMSSDD, where H = hours (00-23), M = minutes (00-59), S = integer seconds (00-59) and DD = decimal seconds; decimal seconds are expressed as follows: D = tenths (0-9) and DD = hundredths (00-99) Syntax Rules: 1. R020305 - At least one of DTM02, DTM03 or DTM05 is required. 2. C0403 - If DTM04 is present, then DTM03 is required. 3. P0506 - If either DTM05 or DTM06 is present, then the other is required. User Note 1: This segment is used to specify order processing dates. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 19 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 240 TD5 Carrier Details (Routing Max: 12 Heading - Optional Sequence/Transit Time) Loop: N/A Elements: 5 User Option (Usage): Used Purpose: To specify the carrier and sequence of routing and provide transit time information Element Summary: Ref Id Element Name TD501 133 Routing Sequence Code Req Type Min/Max Usage O ID 1/2 Used ID 1/2 Used C AN 2/80 Used C ID 1/2 Used Description: Code describing the relationship of a carrier to a specific shipment movement CodeList Summary (Total Codes: 23, Included: 13) Code Name 1 2 3 4 5 6 7 8 9 A B O S TD502 66 1st Carrier after Origin Carrier 2nd Carrier after Origin Carrier 3rd Carrier after Origin Carrier 4th Carrier after Origin Carrier 5th Carrier after Origin Carrier 6th Carrier after Origin Carrier 7th Carrier after Origin Carrier 8th Carrier after Origin Carrier 9th Carrier after Origin Carrier Origin Carrier, Agent's Routing (Rail) Origin/Delivery Carrier (Any Mode) Origin Carrier (Air, Motor, or Ocean) Origin Carrier, Shipper's Routing (Rail) Identification Code Qualifier C Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 3) Code Name 2 91 92 TD503 67 Standard Carrier Alpha Code (SCAC) Assigned by Seller or Seller's Agent Assigned by Buyer or Buyer's Agent Identification Code Description: Code identifying a party or other code TD504 91 Transportation Method/Type Code Description: Code specifying the method or type of transportation for the shipment CodeList Summary (Total Codes: 71, Included: 2) July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 20 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Code Name H M TD505 387 Customer Pickup Motor (Common Carrier) Routing C AN 1/35 Used Description: Free-form description of the routing or requested routing for shipment, or the originating carrier's identity Syntax Rules: 1. 2. 3. 4. 5. 6. 7. R0204050612 - At least one of TD502, TD504, TD505, TD506 or TD512 is required. C0203 - If TD502 is present, then TD503 is required. C0708 - If TD507 is present, then TD508 is required. C1011 - If TD510 is present, then TD511 is required. C1312 - If TD513 is present, then TD512 is required. C1413 - If TD514 is present, then TD513 is required. C1512 - If TD515 is present, then TD512 is required. Semantics: 1. TD515 is the country where the service is to be performed. Comments: 1. When specifying a routing sequence to be used for the shipment movement in lieu of specifying each carrier within the movement, use TD502 to identify the party responsible for defining the routing sequence, and use TD503 to identify the actual routing sequence, specified by the party identified in TD502. User Note 1: This segment is used to specify every carrier in the routing sequence or a specific routing sequence that has been previously identified (usually from a routing guide). The segment can also be used to indicate estimated transit time in days. Only use TD501 if needed for clarity; this is not a requirement in most retail applications. When referring to a pre-established routing guide, use code 91 or 92 in TD502, and identify the routing sequence, from the routing guide, in TD503. To identify a specific private parcel service, TD502 will contain code 2, and TD503 will contain the corresponding SCAC. TD510 and TD511 are used to specify transit time. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 21 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 TD3 Carrier Details (Equipment) Pos: 250 Max: 12 Heading - Optional Loop: N/A Elements: 1 User Option (Usage): Used Purpose: To specify transportation details relating to the equipment used by the carrier Element Summary: Ref Id Element Name TD301 40 Equipment Description Code Req Type Min/Max Usage C ID 2/2 Used Description: Code identifying type of equipment used for shipment CodeList Summary (Total Codes: 134, Included: 4) Code Name CV FT RT TL Closed Van Flat Bed Trailer Controlled Temperature Trailer (Reefer) Trailer (not otherwise specified) Syntax Rules: 1. 2. 3. 4. E0110 - Only one of TD301 or TD310 may be present. C0203 - If TD302 is present, then TD303 is required. C0405 - If TD304 is present, then TD305 is required. P0506 - If either TD305 or TD306 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 22 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 285 N9 Reference Identification Max: 1 Heading - Optional Loop: N9 Elements: 2 User Option (Usage): Used Purpose: To transmit identifying information as specified by the Reference Identification Qualifier Element Summary: Ref Id Element Name N901 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 1) Code Name AH N902 127 Agreement Number Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of N902 or N903 is required. 2. C0605 - If N906 is present, then N905 is required. Semantics: 1. N906 reflects the time zone which the time reflects. 2. N907 contains data relating to the value cited in N902. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 23 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 290 MSG Message Text Max: 1000 Heading - Optional Loop: N9 Elements: 1 User Option (Usage): Used Purpose: To provide a free-form format that allows the transmission of text information Element Summary: Ref Id Element Name MSG01 933 Free-Form Message Text Req Type Min/Max Usage M AN 1/264 Must use Description: Free-form message text Syntax Rules: 1. C0302 - If MSG03 is present, then MSG02 is required. Semantics: 1. MSG03 is the number of lines to advance before printing. Comments: 1. MSG02 is not related to the specific characteristics of a printer, but identifies top of page, advance a line, etc. 2. If MSG02 is "AA - Advance the specified number of lines before print" then MSG03 is required. User Note 1: This segment will contain any text clauses for the agreement referenced in the previous N9 segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 24 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 300 N1 Name Max: 1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To identify a party by type of organization, name, and code Element Summary: Ref Id Element Name N101 98 Entity Identifier Code Req Type Min/Max Usage M ID 2/3 Must use Description: Code identifying an organizational entity, a physical location, property or an individual CodeList Summary (Total Codes: 1312, Included: 8) Code Name BO Broker or Sales Office User Note 1: For a domestic purchase order, this is the manufacturer's sales office. For an import purchase order this is the sales office that interacts with the manufacturer's/buyer's agent. BS BT BY SF ST SU Bill and Ship To Bill-to-Party Buying Party (Purchaser) Ship From Ship To Supplier/Manufacturer User Note 1: Supplier may or may not be the manufacturer VN N102 93 Vendor User Note 1: Party supplying the products being maintained Name C AN 1/60 Used C ID 1/2 Used Description: Free-form name N103 66 Identification Code Qualifier Description: Code designating the system/method of code structure used for Identification Code (67) CodeList Summary (Total Codes: 215, Included: 2) Code Name 9 UL N104 July 2012 67 D-U-N-S+4, D-U-N-S Number with Four Character Suffix UCC/EAN Location Code Description: Global Location Number (GLN) (Revised name) A globally unique 13 digit code used for the identification of any physical or legal location that needs to be uniquely identified for use in the supply chain. A GS1 identification key SEE CODE SOURCE 583 Identification Code C [V004010-2012 FS] Copyright 2012 - GS1 Canada AN 2/80 Used 25 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage Description: Code identifying a party or other code User Note 1: This is the location code as defined by N103. The location code may be a formal number, e.g., DUNS, or it may be assigned by either the buyer or seller. The location refers to a store, warehouse, distribution center, plant, etc. Location codes are used to alleviate the need to send complete names and addresses. Syntax Rules: 1. R0203 - At least one of N102 or N103 is required. 2. P0304 - If either N103 or N104 is present, then the other is required. Comments: 1. This segment, used alone, provides the most efficient method of providing organizational identification. To obtain this efficiency the "ID Code" (N104) must provide a key to the table maintained by the transaction processing party. 2. N105 and N106 further define the type of entity in N101. User Note 1: N103 and N104 are required except when N101 contains code CT, MA or OB. When the ship to is the end consumer (customer of retailer), N103 and N104 are not required. In some EDI implementations, it may be necessary to identify the sender and/or receiver of the transaction set within each transaction set. To identify the sender of the transaction set, N101 will contain code FR, N103 will contain code 93, and N104 will contain the actual identification number. To identify the receiver of the transaction set, N101 will contain code TO, N103 will contain code 94, and N104 will contain the actual identification number. These four codes may be used only in the combination listed above and may be used only to identify the sender and/or receiver of the transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 26 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 N2 Additional Name Information Pos: 310 Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify additional names or those longer than 35 characters in length Element Summary: Ref Id Element Name N201 93 Name Req Type Min/Max Usage M AN 1/60 Must use O AN 1/60 Used Description: Free-form name N202 93 Name Description: Free-form name July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 27 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 320 N3 Address Information Max: 2 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify the location of the named party Element Summary: Ref Id Element Name N301 166 Address Information Req Type Min/Max Usage M AN 1/55 Must use O AN 1/55 Used Description: Address information N302 166 Address Information Description: Address information July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 28 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 330 N4 Geographic Location Max: >1 Heading - Optional Loop: N1 Elements: 4 User Option (Usage): Used Purpose: To specify the geographic place of the named party Element Summary: Ref Id Element Name N401 19 City Name Req Type Min/Max Usage O AN 2/30 Used O ID 2/2 Used O ID 3/15 Used O ID 2/3 Used Description: Free-form text for city name N402 156 State or Province Code Description: Code (Standard State/Province) as defined by appropriate government agency N403 116 Postal Code Description: Code defining international postal zone code excluding punctuation and blanks (zip code for United States) N404 26 Country Code Description: Code identifying the country User Note 1: CA Canada MX Mexico US United States Syntax Rules: 1. C0605 - If N406 is present, then N405 is required. Comments: 1. A combination of either N401 through N404, or N405 and N406 may be adequate to specify a location. 2. N402 is required only if city name (N401) is in the U.S. or Canada. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 29 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 340 REF Reference Identification Max: 12 Heading - Optional Loop: N1 Elements: 2 User Option (Usage): Used Purpose: To specify identifying information Element Summary: Ref Id Element Name REF01 128 Reference Identification Qualifier Req Type Min/Max Usage M ID 2/3 Must use AN 1/30 Must use Description: Code qualifying the Reference Identification CodeList Summary (Total Codes: 1503, Included: 1) Code Name DK REF02 127 Dock Number Reference Identification C Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier Syntax Rules: 1. R0203 - At least one of REF02 or REF03 is required. Semantics: 1. REF04 contains data relating to the value cited in REF02. User Note 1: This segment is used to identify a dock number, within the ship-to location, when the ship-to-location number does not uniquely identify the ship to and dock number. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 30 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 010 POC Line Item Change Max: 1 Detail - Optional Loop: POC Elements: 9 User Option (Usage): Used Purpose: To specify changes to a line item Element Summary: Ref Id Element Name POC01 350 Assigned Identification Req Type Min/Max Usage O AN 1/20 Used M ID 2/2 Must use O R 1/15 Used C R 1/9 Used C Comp M ID Description: Alphanumeric characters assigned for differentiation within a transaction set POC02 670 Change or Response Type Code Description: Code specifying the type of change to the line item CodeList Summary (Total Codes: 29, Included: 7) Code Name AI CE CT DI PC QD QI POC03 330 Add Additional Item(s) Changes To Item Level Allowance/Charges Change of Dates Delete Item(s) Price Change Quantity Decrease Quantity Increase Quantity Ordered Description: Quantity ordered User Note 1: This is the current (net) amount on order before the change quantity (POC04) is applied. POC04 671 Quantity Left to Receive Description: Quantity left to receive as qualified by the unit of measure User Note 1: This is the quantity to be subtracted or added to the quantity ordered (POC03), based on the code in POC02. POC05 C001 Composite Unit of Measure Used Description: To identify a composite unit of measure(See Figures Appendix for examples of use) POC05-01 355 Unit or Basis for Measurement Code 2/2 Must use Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 31 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name User Note 1: See Section III for code list. Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE POC06 212 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Unit Price C R 1/17 Used O ID 2/2 Used Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. POC07 639 Basis of Unit Price Code Description: Code identifying the type of unit price for an item User Note 1: This data element is used to clarify or alter the basis of unit price. The unit price expressed in POC06 is always in the same terms as the unit of measure in POC05, unless otherwise specified in POC07. CodeList Summary (Total Codes: 91, Included: 13) Code Name LD LE NC PO PP PR QT RD RE TD TE WD WE July 2012 Catalog Price per Dozen Catalog Price per Each No Charge Price per Ounce Price per Pound Promotion Quoted Retail Price per Dozen Retail Price per Each Contract Price per Dozen Contract Price per Each Wholesale Price per Dozen Wholesale Price per Each [V004010-2012 FS] Copyright 2012 - GS1 Canada 32 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name POC08 235 Product/Service ID Qualifier Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage C ID 2/2 Used Description: Code identifying the type/source of the descriptive number used in Product/Service ID (234) CodeList Summary (Total Codes: 477, Included: 1) Code Name UK POC09 234 U.P.C./EAN Shipping Container Code (1-2-5-5-1) Description: GTIN-14 A 14-digit GS1 Identification Key composed of an Indicator Digit, GS1 Company Prefix, Item Reference and Check Digit used to identify trade items SEE CODE SOURCE 41 Product/Service ID C AN 1/48 Used Description: Identifying number for a product or service Syntax Rules: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. C030405 - If POC03 is present, then POC04 and POC05 are required. C0706 - If POC07 is present, then POC06 is required. P0809 - If either POC08 or POC09 is present, then the other is required. P1011 - If either POC10 or POC11 is present, then the other is required. P1213 - If either POC12 or POC13 is present, then the other is required. P1415 - If either POC14 or POC15 is present, then the other is required. P1617 - If either POC16 or POC17 is present, then the other is required. P1819 - If either POC18 or POC19 is present, then the other is required. P2021 - If either POC20 or POC21 is present, then the other is required. P2223 - If either POC22 or POC23 is present, then the other is required. P2425 - If either POC24 or POC25 is present, then the other is required. P2627 - If either POC26 or POC27 is present, then the other is required. Semantics: 1. POC01 is the purchase order line item identification. User Note 1: POC03 is the current (net) amount on order before the quantity is applied. POC04 is the quantity to be subtracted or added based upon the code in POC02. The multi-SKU case pack is used by retailers to order cases packed with specific items, each with a specific quantity. This is similar to the dynamic assortment, however the unit of measurement code in POC05 is different for each use. For dynamic assortments, POC05 will contain code AS. This identifies the item listed in the Product/Service IDs as an assortment and the contents of the assortment are listed in subsequent SLN segments. For assortments, at least one occurrence of the Product/Service ID Qualifier and the Product/Service ID are required to identify the assortment. This may be a U.P.C., a vendor assigned number, or a retailer assigned number. There is no implication of packaging for assortments; this is part of the trading partners' business practices. Assortments are primarily used as an ordering tool. For the multi-SKU case pack, POC05 will contain code CA, and there is no requirement to send a Product/Service ID in the POC segment. The use of code CA in POC05, and the presence of the SLN segments, informs the receiver to pack the cases with the SKUs and quantities in the SLN segments. The quantity in POC03 is the number of cases being ordered. Each SLN segment, that follows the POC segment, lists the Product ID, e.g., U.P.C., and the quantity of the SKU that is to be in the case. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 33 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 The total units in each case is the sum of the quantities in the SLN segment. When POC02 contains code PC, POC06 may be used to specify the new unit cost for the item, and the CTP segment immediately following may be used to specify the new price. The type of price is defined by CTP02. The codes listed for POC08 apply to every occurrence of Data Element 235 in the POC segment. See Section III for complete U.P.C. and EAN code definitions. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 34 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 040 CTP Pricing Information Max: >1 Detail - Optional Loop: POC Elements: 2 User Option (Usage): Used Purpose: To specify pricing information Element Summary: Ref Id Element Name CTP02 236 Price Identifier Code Req Type Min/Max Usage C ID 3/3 Must use R 1/17 Must use Description: Code identifying pricing specification CodeList Summary (Total Codes: 164, Included: 1) Code Name UCP CTP03 212 Unit cost price User Note 1: Item list cost Unit Price C Description: Price per unit of product, service, commodity, etc. User Note 1: The price is sent with a decimal point only when needed, e.g., $15.95 would be sent as ``15.95'', and $29.00 would be sent as ``29''. Syntax Rules: 1. 2. 3. 4. 5. P0405 - If either CTP04 or CTP05 is present, then the other is required. C0607 - If CTP06 is present, then CTP07 is required. C0902 - If CTP09 is present, then CTP02 is required. C1002 - If CTP10 is present, then CTP02 is required. C1103 - If CTP11 is present, then CTP03 is required. Semantics: 1. CTP07 is a multiplier factor to arrive at a final discounted price. A multiplier of .90 would be the factor if a 10% discount is given. 2. CTP08 is the rebate amount. Comments: 1. See Figures Appendix for an example detailing the use of CTP03 and CTP04. 2. See Figures Appendix for an example detailing the use of CTP03, CTP04 and CTP07. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 35 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 050 PID Product/Item Description Max: 1 Detail - Optional Loop: PID Elements: 3 User Option (Usage): Used Purpose: To describe a product or process in coded or free-form format Element Summary: Ref Id Element Name PID01 349 Item Description Type Req Type Min/Max Usage M ID 1/1 Must use ID 2/3 Used AN 1/80 Used Description: Code indicating the format of a description CodeList Summary (Total Codes: 3, Included: 1) Code Name F PID02 750 Free-form User Note 1: The description will be found in PID05. Product/Process Characteristic Code O Description: Code identifying the general class of a product or process characteristic CodeList Summary (Total Codes: 217, Included: 5) Code Name 08 73 74 75 91 PID05 352 Product Vendor color description Vendor size description Buyer's Color Description Buyer's Item Size Description Description C Description: A free-form description to clarify the related data elements and their content Syntax Rules: 1. 2. 3. 4. 5. C0403 - If PID04 is present, then PID03 is required. R0405 - At least one of PID04 or PID05 is required. C0703 - If PID07 is present, then PID03 is required. C0804 - If PID08 is present, then PID04 is required. C0905 - If PID09 is present, then PID05 is required. Semantics: 1. Use PID03 to indicate the organization that publishes the code list being referred to. 2. PID04 should be used for industry-specific product description codes. 3. PID08 describes the physical characteristics of the product identified in PID04. A "Y" indicates that the specified attribute applies to this item; an "N" indicates it does not apply. Any other value is indeterminate. 4. PID09 is used to identify the language being used in PID05. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 36 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Comments: 1. If PID01 equals "F", then PID05 is used. If PID01 equals "S", then PID04 is used. If PID01 equals "X", then both PID04 and PID05 are used. 2. Use PID06 when necessary to refer to the product surface or layer being described in the segment. 3. PID07 specifies the individual code list of the agency specified in PID03. User Note 1: The PID segment is used to provide product/item descriptions in text and or coded formats. The codes in PID04 are maintained by the VICS EDI SMC and are only printed in this guideline. This segment may be used to transmit semi-custom product descriptions, such as made-to-order window coverings, jewelry, furniture, apparel, automotive parts, and other customer specific products. When used for this purpose, PID04 will contain the multi-part VICS EDI Semi-Custom Product Description Code. The complete code list is contained in Section III. In addition to the VICS EDI Semi-Custom Product Description Code, PID05 may be used for text descriptions, PID06 for relative placement, and additional MEA segment(s) for actual measurement values. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 37 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 090 PO4 Item Physical Details Max: >1 Detail - Optional Loop: POC Elements: 4 User Option (Usage): Used Purpose: To specify the physical qualities, packaging, weights, and dimensions relating to the item Element Summary: Ref Id Element Name PO401 356 Pack Req Type Min/Max Usage O N0 1/6 Used C R 1/8 Used C ID 2/2 Used N0 1/6 Used Description: The number of inner containers, or number of eaches if there are no inner containers, per outer container PO402 357 Size Description: Size of supplier units in pack PO403 355 Unit or Basis for Measurement Code Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE PO414 810 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Inner Pack O Description: The number of eaches per inner container Syntax Rules: 1. 2. 3. 4. 5. P0203 - If either PO402 or PO403 is present, then the other is required. C0506 - If PO405 is present, then PO406 is required. P0607 - If either PO406 or PO407 is present, then the other is required. P0809 - If either PO408 or PO409 is present, then the other is required. C1013 - If PO410 is present, then PO413 is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 38 Canadian Foodservice Implementation Guidelines for EDI 6. 7. 8. 9. 10. GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 C1113 - If PO411 is present, then PO413 is required. C1213 - If PO412 is present, then PO413 is required. L13101112 - If PO413 is present, then at least one of PO410, PO411 or PO412 is required. C1716 - If PO417 is present, then PO416 is required. C1804 - If PO418 is present, then PO404 is required. Semantics: 1. PO415 is used to indicate the relative layer of this package or range of packages within the layers of packaging. Relative Position 1 (value R1) is the innermost package. 2. PO416 is the package identifier or the beginning package identifier in a range of identifiers. 3. PO417 is the ending package identifier in a range of identifiers. 4. PO418 is the number of packages in this layer. Comments: 1. PO403 - The "Unit or Basis for Measure Code" in this segment position is for purposes of defining the pack (PO401) /size (PO402) measure which indicates the quantity in the inner pack unit. For example: If the carton contains 24 12-Ounce packages, it would be described as follows: Data element 356 = "24"; Data element 357 = "12"; Data element 355 = "OZ". 2. PO413 defines the unit of measure for PO410, PO411, and PO412. User Note 1: This segment is used to specify the packaging of the item in the case or carton. There may be two levels of packaging specified. The first level is always specified by using PO401 (Pack). The first level may be actual items, e.g., consumer units, or it may be the number of smaller containers within the case. The second level, specified using PO414 (Inner Pack), is the number of eaches in each inner container when PO401 is the number of smaller containers within the case. See Section V (Pack/Inner Pack Usage) for usage examples. This segment can be used also to specify the weight and/or volume (cube) for the item by using PO406 and PO407, and/or PO408 and PO409. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 39 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 130 SAC Service, Promotion, Max: 1 Detail - Optional Allowance, or Charge Information Loop: SAC Elements: 16 User Option (Usage): Used Purpose: To request or identify a service, promotion, allowance, or charge; to specify the amount or percentage for the service, promotion, allowance, or charge Element Summary: Ref Id Element Name SAC01 248 Allowance or Charge Indicator Req Type Min/Max Usage M ID 1/1 Must use ID 4/4 Used ID 2/2 Used Description: Code which indicates an allowance or charge for the service specified CodeList Summary (Total Codes: 7, Included: 4) Code Name A C N R SAC02 1300 Allowance Charge No Allowance or Charge Allowance Request Service, Promotion, Allowance, or Charge Code C Description: Code identifying the service, promotion, allowance, or charge User Note 1: See Section III for code list. CodeList Summary (Total Codes: 1053, Included: 5) Code Name D350 Goods and Services Credit Allowance D360 Goods and Services Tax Charge User Note 1: Provincal Tobacco Tax. H490 Subject To Tax On Resale H770 Tax - State Tax H806 Tax Credit User Note 1: Provincial Tax Credit. SAC03 559 Agency Qualifier Code C Description: Code identifying the agency assigning the code values CodeList Summary (Total Codes: 176, Included: 1) Code Name VI July 2012 Voluntary Inter-Industry Commerce Standard (VICS) EDI [V004010-2012 FS] Copyright 2012 - GS1 Canada 40 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Ref Id Element Name SAC04 1301 Agency Service, Promotion, Allowance, or Charge Code Purchase Order Change Request - Buyer Initiated Foodservice - 860 Req Type Min/Max Usage C AN 1/10 Used O N2 1/15 Used C ID 1/1 Used Description: Agency maintained code identifying the service, promotion, allowance, or charge User Note 1: See Section III for code list. SAC05 610 Amount Description: Monetary amount User Note 1: When SAC01 contains code A or code C, then this data element is required. This will resolve any differences between the sender's and receiver's system calculations of amounts, i.e., rounding errors when allowances or charges are expressed in percentages or rates. SAC06 378 Allowance/Charge Percent Qualifier Description: Code indicating on what basis allowance or charge percent is calculated CodeList Summary (Total Codes: 11, Included: 7) Code Name 1 2 3 Item List Cost Item Net Cost Discount/Gross User Note 1: All allowances are off the gross price including cash discount. 4 Discount/Net User Note 1: All allowances are off the gross price. Cash discounts are off the net. 5 Base Price per Unit User Note 1: Line item discount 6 7 Base Price Amount Base Price Amount Less Previous Discount User Note 1: Declining balance method SAC07 332 Percent C R 1/6 Used O R 1/9 Used Description: Percent expressed as a percent User Note 1: The percent is sent with a decimal point only when needed, e.g., 10.5% is sent as ``10.5'', and 2% is sent as ``2''. SAC08 118 Rate Description: Rate expressed in the July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 41 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Ref Id Element Name standard monetary denomination for the currency specified Req Type Min/Max Usage SAC09 355 Unit or Basis for Measurement Code C ID 2/2 Used C R 1/15 Used O R 1/15 Used O ID 2/2 Used Description: Code specifying the units in which a value is being expressed, or manner in which a measurement has been taken User Note 1: See Section III for code list. CodeList Summary (Total Codes: 794, Included: 12) Code Name BG BR CA DR EA GA KG LB LT PA PL TE SAC10 380 Bag Barrel Case Drum Each Gallon Kilogram Pound Liter Pail Pallet/Unit Load Tote Quantity Description: Numeric value of quantity User Note 1: When SAC02 contains code D170, this data element is required and will contain the quantity of free goods. The unit of measure is in SAC09. SAC10 alone is used to indicate a specific quantity which could be a dollar amount, that is applicable to the service, promotion, allowance, or charge. SAC11 380 Quantity Description: Numeric value of quantity SAC12 331 Allowance or Charge Method of Handling Code Description: Code indicating method of handling for an allowance or charge CodeList Summary (Total Codes: 22, Included: 6) Code Name 01 July 2012 Bill Back User Note 1: The allowance or charge amount will be adjudicated as a separate item, i.e., a debit/credit [V004010-2012 FS] Copyright 2012 - GS1 Canada 42 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Code Name memo or a separate invoice. The amount will not be reflected in the invoice total amount. 02 Off Invoice User Note 1: The allowance or charge amount will be reflected in the total transaction amount, e.g., Total Invoice Amount = Merchandise Price + Charges - Allowances. 03 Vendor Check to Customer User Note 1: The vendor will issue a check directly to the customer of the retailer, or end consumer, for the allowance or charge amount. The amount is not reflected in the total invoice amount. 04 Credit Customer Account User Note 1: The retailer's account will be credited for the amount of the allowance or charge. The amount is not reflected in the total invoice amount. SAC13 127 05 Charge to be Paid by Vendor User Note 1: The vendor is responsible for the allowance or charge amount. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. 06 Charge to be Paid by Customer User Note 1: When the order/item is a direct ship to the customer, or end consumer of the retailer, the allowance or charge amount is the responsibility of the customer or end consumer. If it is not a drop ship to the customer of the retailer, then the allowance or charge amount is the responsibility of the retailer. The exact method of adjudication has been agreed to by the trading partners. The amount will not be reflected in the total invoice amount. Reference Identification C AN 1/30 Used O AN 1/20 Used C AN 1/80 Used O ID 2/3 Used Description: Reference information as defined for a particular Transaction Set or as specified by the Reference Identification Qualifier SAC14 770 Option Number Description: A unique number identifying available promotion or allowance options when more than one is offered SAC15 352 Description Description: A free-form description to clarify the related data elements and their content SAC16 819 Language Code Description: Code designating the language used in text, from a standard code list maintained by the International Standards Organization (ISO 639) Syntax Rules: 1. R0203 - At least one of SAC02 or SAC03 is required. 2. P0304 - If either SAC03 or SAC04 is present, then the other is required. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 43 Canadian Foodservice Implementation Guidelines for EDI 3. 4. 5. 6. 7. 8. GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 P0607 - If either SAC06 or SAC07 is present, then the other is required. P0910 - If either SAC09 or SAC10 is present, then the other is required. C1110 - If SAC11 is present, then SAC10 is required. L130204 - If SAC13 is present, then at least one of SAC02 or SAC04 is required. C1413 - If SAC14 is present, then SAC13 is required. C1615 - If SAC16 is present, then SAC15 is required. Semantics: 1. 2. 3. 4. 5. 6. 7. 8. 9. If SAC01 is "A" or "C", then at least one of SAC05, SAC07, or SAC08 is required. SAC05 is the total amount for the service, promotion, allowance, or charge. If SAC05 is present with SAC07 or SAC08, then SAC05 takes precedence. SAC08 is the allowance or charge rate per unit. SAC10 and SAC11 is the quantity basis when the allowance or charge quantity is different from the purchase order or invoice quantity. SAC10 and SAC11 used together indicate a quantity range, which could be a dollar amount, that is applicable to service, promotion, allowance, or charge. SAC13 is used in conjunction with SAC02 or SAC04 to provide a specific reference number as identified by the code used. SAC14 is used in conjunction with SAC13 to identify an option when there is more than one option of the promotion. SAC16 is used to identify the language being used in SAC15. Comments: 1. SAC04 may be used to uniquely identify the service, promotion, allowance, or charge. In addition, it may be used in conjunction to further the code in SAC02. 2. In some business applications, it is necessary to advise the trading partner of the actual dollar amount that a particular allowance, charge, or promotion was based on to reduce ambiguity. This amount is commonly referred to as "Dollar Basis Amount". It is represented in the SAC segment in SAC10 using the qualifier "DO" Dollars in SAC09. User Note 1: There is one segment for each Allowance, Charge, Service, or Promotion being specified. If this segment appears in the header area of the transaction set, the data applies to the entire transaction set. If this segment appears in the detail area of the transaction set, the data applies only to that line item. The data specified in the header area is exclusive of the data specified in the detail area; it is not the sum of the data in the detail area, i.e., allowances or charges. SAC03 contains special service requirement codes and special processing codes. This code list is maintained by the VICS EDI SMC and is located in Section III of this guideline. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 44 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 010 CTT Transaction Totals Max: 1 Summary - Optional Loop: CTT Elements: 1 User Option (Usage): Used Purpose: To transmit a hash total for a specific element in the transaction set Element Summary: Ref Id Element Name CTT01 354 Number of Line Items Req Type Min/Max Usage M N0 1/6 Must use Description: Total number of line items in the transaction set User Note 1: The number of POC segments present in the transaction set Syntax Rules: 1. P0304 - If either CTT03 or CTT04 is present, then the other is required. 2. P0506 - If either CTT05 or CTT06 is present, then the other is required. Comments: 1. This segment is intended to provide hash totals to validate transaction completeness and correctness. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 45 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Purchase Order Change Request - Buyer Initiated Foodservice - 860 Pos: 030 SE Transaction Set Trailer Max: 1 Summary - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set User Note 1: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 46 997 Functional Acknowledgment Foodservice EDI Version: 4010-2012 FS Final Author: Publication: Notes: Technical Standards Work Group Foodservice 7/1/2012 For Implementation December 2012 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Table of Contents . . . 997 Functional Acknowledgment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 1 ST . . . Transaction Set Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 2 . . . AK1 Functional Group Response Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 3 . . . AK2 Transaction Set Response Header . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 4 . . . AK3 Data Segment Note . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 5 . . . AK4 Data Element Note . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 6 . . . AK5 Transaction Set Response Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . <PH> 8 . . AK9 Functional Group Response Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 10 SE July 2012 . . Transaction Set Trailer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . <PH> 13 [V004010-2012 FS] Copyright 2012 - GS1 Canada i Canadian Foodservice Implementation Guidelines for EDI 997 GS1 Canada Functional Acknowledgment - 997 Functional Acknowledgment Functional Group= FA Purpose: This Draft Standard for Trial Use contains the format and establishes the data contents of the Functional Acknowledgment Transaction Set (997) for use within the context of an Electronic Data Interchange (EDI) environment. The transaction set can be used to define the control structures for a set of acknowledgments to indicate the results of the syntactical analysis of the electronically encoded documents. The encoded documents are the transaction sets, which are grouped in functional groups, used in defining transactions for business data interchange. This standard does not cover the semantic meaning of the information encoded in the transaction sets. Heading: Pos Id Segment Name Req Max Use 010 020 ST AK1 Transaction Set Header Functional Group Response Header M M 1 1 Transaction Set Response Header O 1 LOOP ID - AK2 030 AK2 999999 LOOP ID - AK3 040 050 060 AK3 AK4 AK5 070 AK9 080 SE Repeat Usage Must use Must use N1/030L N1/030 999999 Data Segment Note Data Element Note Transaction Set Response Trailer Functional Group Response Trailer Transaction Set Trailer Notes N1/010 N1/020 Used C1/040L O O M 1 99 1 C1/040 Used Used Must use M 1 Must use M 1 Must use Notes: 1/010 1/020 1/030L 1/030 There is only one Functional Acknowledgment Transaction Set per acknowledged functional group. AK1 is used to respond to the functional group header and to start the acknowledgement for a functional group. There shall be one AK1 segment for the functional group that is being acknowledged. AK2 is used to start the acknowledgement of a transaction set within the received functional group. The AK2 segments shall appear in the same order as the transaction sets in the functional group that has been received and is being acknowledged. AK2 is used to start the acknowledgement of a transaction set within the received functional group. The AK2 segments shall appear in the same order as the transaction sets in the functional group that has been received and is being acknowledged. Comments: 1/040L 1/040 July 2012 The data segments of this standard are used to report the results of the syntactical analysis of the functional groups of transaction sets; they report the extent to which the syntax complies with the standards for transaction sets and functional groups. They do not report on the semantic meaning of the transaction sets (for example, on the ability of the receiver to comply with the request of the sender). The data segments of this standard are used to report the results of the syntactical analysis of the functional groups of transaction sets; they report the extent to which the syntax complies with the standards for transaction sets and functional groups. They do not report on the semantic meaning of the transaction sets (for example, on the ability of the receiver to comply with the request of the sender). [V004010-2012 FS] Copyright 2012 - GS1 Canada 1 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Pos: 010 ST Transaction Set Header Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the start of a transaction set and to assign a control number Element Summary: Ref Id Element Name ST01 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use AN 4/9 Must use Description: Code uniquely identifying a Transaction Set CodeList Summary (Total Codes: 298, Included: 1) Code Name 997 ST02 329 Functional Acknowledgment Transaction Set Control Number M Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set Note: The number is sequentially assigned by the sender, starting with one within each functional group. For each functional group, the first transaction set control number will be 0001 and incremented by one for each additional transaction set within the group. Semantics: 1. The transaction set identifier (ST01) used by the translation routines of the interchange partners to select the appropriate transaction set definition (e.g., 810 selects the Invoice Transaction Set). July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 2 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 AK1 Functional Group Response Header Pos: 020 Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To start acknowledgment of a functional group Element Summary: Ref Id Element Name AK101 479 Functional Identifier Code Req Type Min/Max Usage M ID 2/2 Must use 1/9 Must use Description: Code identifying a group of application related transaction sets Note: This is the functional group ID of the group that is being acknowledged, e.g., if a purchase order group is being acknowledged, the value would be PO; it is the value sent in GS01 for the original transmission. CodeList Summary (Total Codes: 234, Included: 6) Code Name IN PC PO PR RA SH AK102 28 Invoice Information (810,819) Purchase Order Change Request - Buyer Initiated (860) Purchase Order (850) Purchase Order Acknowledgement (855) Payment Order/Remittance Advice (820) Ship Notice/Manifest (856) Group Control Number M N0 Description: Assigned number originated and maintained by the sender Note: This is the control number assigned to the group being acknowledged, e.g., this is the control number assigned by the sender of the original transmission. It is the value sent in GS06 for the original transmission. Semantics: 1. AK101 is the functional ID found in the GS segment (GS01) in the functional group being acknowledged. 2. AK102 is the functional group control number found in the GS segment in the functional group being acknowledged. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 3 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 AK2 Transaction Set Response Header Pos: 030 Max: 1 Heading - Optional Loop: AK2 Elements: 2 User Option (Usage): Used Purpose: To start acknowledgment of a single transaction set Element Summary: Ref Id Element Name AK201 143 Transaction Set Identifier Code Req Type Min/Max Usage M ID 3/3 Must use 4/9 Must use Description: Code uniquely identifying a Transaction Set Note: This is the transaction set ID of the transaction being acknowledged, e.g., if a purchase order is being acknowledged, the value would be 850; it is the value sent in ST01 for the original transmission. CodeList Summary (Total Codes: 298, Included: 6) Code Name 810 820 850 855 856 860 AK202 329 Invoice Payment Order/Remittance Advice Purchase Order Purchase Order Acknowledgment Ship Notice/Manifest Purchase Order Change Request - Buyer Initiated Transaction Set Control Number M AN Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set Note: This is the control number assigned to the transaction set being acknowledged, e.g., this is the control number assigned by the sender of the original transmission. It is the value sent in ST02 for the original transmission. Semantics: 1. AK201 is the transaction set ID found in the ST segment (ST01) in the transaction set being acknowledged. 2. AK202 is the transaction set control number found in the ST segment in the transaction set being acknowledged. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 4 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Pos: 040 AK3 Data Segment Note Max: 1 Heading - Optional Loop: AK3 Elements: 4 User Option (Usage): Used Purpose: To report errors in a data segment and identify the location of the data segment Element Summary: Ref Id Element Name AK301 721 Segment ID Code Req Type Min/Max Usage M ID 2/3 Must use M N0 1/6 Must use O AN 1/6 Used O ID 1/3 Used Description: Code defining the segment ID of the data segment in error (See Appendix A - Number 77) AK302 719 Segment Position in Transaction Set Description: The numerical count position of this data segment from the start of the transaction set: the transaction set header is count position 1 AK303 447 Loop Identifier Code Description: The loop ID number given on the transaction set diagram is the value for this data element in segments LS and LE AK304 720 Segment Syntax Error Code Description: Code indicating error found based on the syntax editing of a segment CodeList Summary (Total Codes: 8, Included: 3) Code Name 1 2 3 July 2012 Unrecognized segment ID Unexpected segment Mandatory segment missing [V004010-2012 FS] Copyright 2012 - GS1 Canada 5 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Pos: 050 AK4 Data Element Note Max: 99 Heading - Optional Loop: AK3 Elements: 4 User Option (Usage): Used Purpose: To report errors in a data element or composite data structure and identify the location of the data element Element Summary: Ref Id Element Name AK401 C030 Position in Segment Req Type M Comp Min/Max Usage M N0 1/2 Must use O N0 1/4 Used M ID 1/3 Must use AN 1/99 Used Must use Description: Code indicating the relative position of a simple data element, or the relative position of a composite data structure combined with the relative position of the component data element within the composite data structure, in error; the count starts with 1 for the simple data element or composite data structure immediately following the segment ID AK401-01 722 Element Position in Segment Description: This is used to indicate the relative position of a simple data element, or the relative position of a composite data structure with the relative position of the component within the composite data structure, in error; in the data segment the count starts with 1 for the simple data element or composite data structure immediately following the segment ID AK402 725 Data Element Reference Number Description: Reference number used to locate the data element in the Data Element Dictionary AK403 723 Data Element Syntax Error Code Description: Code indicating the error found after syntax edits of a data element CodeList Summary (Total Codes: 10, Included: 7) Code Name 1 2 3 4 5 6 7 AK404 724 Mandatory data element missing Conditional required data element missing. Too many data elements. Data element too short. Data element too long. Invalid character in data element. Invalid code value. Copy of Bad Data Element O Description: This is a copy of the data element in error July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 6 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Functional Acknowledgment - 997 Req Type Min/Max Usage Semantics: 1. In no case shall a value be used for AK404 that would generate a syntax error, e.g., an invalid character. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 7 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 AK5 Transaction Set Response Trailer Pos: 060 Max: 1 Heading - Mandatory Loop: AK2 Elements: 6 User Option (Usage): Must use Purpose: To acknowledge acceptance or rejection and report errors in a transaction set Element Summary: Ref Id Element Name AK501 717 Transaction Set Acknowledgment Code Req Type Min/Max Usage M ID 1/1 Must use ID 1/3 Used Description: Code indicating accept or reject condition based on the syntax editing of the transaction set CodeList Summary (Total Codes: 6, Included: 3) Code Name A E R AK502 718 Accepted Accepted But Errors Were Noted Rejected Transaction Set Syntax Error Code O Description: Code indicating error found based on the syntax editing of a transaction set CodeList Summary (Total Codes: 25, Included: 5) Code Name 1 2 3 4 5 AK503 718 Transaction Set Not Supported Transaction Set Trailer Missing Transaction Set Control Number in Header and Trailer Do Not Match Number of Included Segments Does Not Match Actual Count One or More Segments in Error Transaction Set Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of a transaction set CodeList Summary (Total Codes: 25, Included: 5) Code Name 1 2 3 4 5 AK504 718 Transaction Set Not Supported Transaction Set Trailer Missing Transaction Set Control Number in Header and Trailer Do Not Match Number of Included Segments Does Not Match Actual Count One or More Segments in Error Transaction Set Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of a transaction set July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 8 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Functional Acknowledgment - 997 Req Type Min/Max Usage CodeList Summary (Total Codes: 25, Included: 5) Code Name 1 2 3 4 5 AK505 718 Transaction Set Not Supported Transaction Set Trailer Missing Transaction Set Control Number in Header and Trailer Do Not Match Number of Included Segments Does Not Match Actual Count One or More Segments in Error Transaction Set Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of a transaction set CodeList Summary (Total Codes: 25, Included: 5) Code Name 1 2 3 4 5 AK506 718 Transaction Set Not Supported Transaction Set Trailer Missing Transaction Set Control Number in Header and Trailer Do Not Match Number of Included Segments Does Not Match Actual Count One or More Segments in Error Transaction Set Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of a transaction set CodeList Summary (Total Codes: 25, Included: 5) Code Name 1 2 3 4 5 Transaction Set Not Supported Transaction Set Trailer Missing Transaction Set Control Number in Header and Trailer Do Not Match Number of Included Segments Does Not Match Actual Count One or More Segments in Error Note: The codes listed for AK502 apply to every occurrence of Data Element 718 in the AK5 segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 9 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 AK9 Functional Group Response Trailer Pos: 070 Max: 1 Heading - Mandatory Loop: N/A Elements: 9 User Option (Usage): Must use Purpose: To acknowledge acceptance or rejection of a functional group and report the number of included transaction sets from the original trailer, the accepted sets, and the received sets in this functional group Element Summary: Ref Id Element Name AK901 715 Functional Group Acknowledge Code Req Type Min/Max Usage M ID 1/1 Must use Description: Code indicating accept or reject condition based on the syntax editing of the functional group CodeList Summary (Total Codes: 7, Included: 4) Code Name A E P R AK902 97 Accepted Accepted, But Errors Were Noted. Partially Accepted, At Least One Transaction Set Was Rejected Rejected Number of Transaction Sets Included M N0 1/6 Must use M N0 1/6 Must use M N0 1/6 Must use O ID 1/3 Used Description: Total number of transaction sets included in the functional group or interchange (transmission) group terminated by the trailer containing this data element AK903 123 Number of Received Transaction Sets Description: Number of Transaction Sets received AK904 2 Number of Accepted Transaction Sets Description: Number of accepted Transaction Sets in a Functional Group AK905 716 Functional Group Syntax Error Code Description: Code indicating error found based on the syntax editing of the functional group header and/or trailer CodeList Summary (Total Codes: 23, Included: 5) Code Name 1 2 3 4 5 AK906 July 2012 716 Functional Group Not Supported Functional Group Version Not Supported Functional Group Trailer Missing Group Control Number in the Functional Group Header and Trailer Do Not Agree Number of Included Transaction Sets Does Not Match Actual Count Functional Group Syntax Error Code O [V004010-2012 FS] Copyright 2012 - GS1 Canada ID 1/3 Used 10 Canadian Foodservice Implementation Guidelines for EDI Ref Id GS1 Canada Element Name Description: Code indicating error found based on the syntax editing of the functional group header and/or trailer Functional Acknowledgment - 997 Req Type Min/Max Usage CodeList Summary (Total Codes: 23, Included: 5) Code Name 1 2 3 4 5 AK907 716 Functional Group Not Supported Functional Group Version Not Supported Functional Group Trailer Missing Group Control Number in the Functional Group Header and Trailer Do Not Agree Number of Included Transaction Sets Does Not Match Actual Count Functional Group Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of the functional group header and/or trailer CodeList Summary (Total Codes: 23, Included: 5) Code Name 1 2 3 4 5 AK908 716 Functional Group Not Supported Functional Group Version Not Supported Functional Group Trailer Missing Group Control Number in the Functional Group Header and Trailer Do Not Agree Number of Included Transaction Sets Does Not Match Actual Count Functional Group Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of the functional group header and/or trailer CodeList Summary (Total Codes: 23, Included: 5) Code Name 1 2 3 4 5 AK909 716 Functional Group Not Supported Functional Group Version Not Supported Functional Group Trailer Missing Group Control Number in the Functional Group Header and Trailer Do Not Agree Number of Included Transaction Sets Does Not Match Actual Count Functional Group Syntax Error Code O ID 1/3 Used Description: Code indicating error found based on the syntax editing of the functional group header and/or trailer CodeList Summary (Total Codes: 23, Included: 5) Code Name 1 2 3 4 5 July 2012 Functional Group Not Supported Functional Group Version Not Supported Functional Group Trailer Missing Group Control Number in the Functional Group Header and Trailer Do Not Agree Number of Included Transaction Sets Does Not Match Actual Count [V004010-2012 FS] Copyright 2012 - GS1 Canada 11 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Comments: 1. If AK901 contains the value "A" or "E", then the transmitted functional group is accepted. Note: The codes listed for AK905 apply to every occurrence of Data Element 716 in the AK9 segment. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 12 Canadian Foodservice Implementation Guidelines for EDI GS1 Canada Functional Acknowledgment - 997 Pos: 080 SE Transaction Set Trailer Max: 1 Heading - Mandatory Loop: N/A Elements: 2 User Option (Usage): Must use Purpose: To indicate the end of the transaction set and provide the count of the transmitted segments (including the beginning (ST) and ending (SE) segments) Element Summary: Ref Id Element Name SE01 96 Number of Included Segments Req Type Min/Max Usage M N0 1/10 Must use M AN 4/9 Must use Description: Total number of segments included in a transaction set including ST and SE segments SE02 329 Transaction Set Control Number Description: Identifying control number that must be unique within the transaction set functional group assigned by the originator for a transaction set Note: This must be the same number as is in the ST segment (ST02) for the transaction set. Comments: 1. SE is the last segment of each transaction set. July 2012 [V004010-2012 FS] Copyright 2012 - GS1 Canada 13