FOOD SAFETY NEWS LETTER
 
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Sponsored by

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Sponsor Message

Expand your FSMA compliance with resources, training, and consulting from AIB International.

The FDA’s Food Safety Modernization Act (FSMA) is the largest change in US food regulations since 1938. This Act significantly impacts the entire global food supply chain and compliance dates are quickly approaching. New regulations include preventive controls for food, produce safety, food defense, facility registration, and sanitary food transportation. Want to make sure your food safety plan is on track for FSMA compliance? Let AIB International be your FSMA connection. Streamline your facility's progress with AIB solutions today!

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george

George Howlett

Next Friday's Free Webinar

Determination of Preventive and Control Measures in Food Safety

Taking place:
Friday, October 13, 2017 - 03:00 PM - 04:00 PM UK Time. This is a 10.00 AM Eastern US Start

Presenter:
George Howlett, CEO, Safefood 360°

Webinar Overview:
An essential presentation for any food safety manager who is responsible for risk assessment and determination of control measures within a food safety plan. The presentation will demystify much of the language and complex logic normally associated with risk assessment models and decision trees, which prevent many food companies from obtaining their objective of producing robust and appropriate control measures.

Register for Free >>

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Last Friday's Webinar Recording

Compressed Air Testing: How to Pass Your Next Audit

Presentation Slides and Webinar Recording
Many food safety organizations (SQF, BRC, FSSC, primusGFS, IFS) are including compressed air monitoring as one of their requirements. Ruby Ochoa, President and Owner of Trace Analytics, will address what these requirements are, which compressed air standards you should be using, how to create a monitoring program, and how HACCP principles apply to your compressed air system. Come see what you should be doing to prepare for your next audit.

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images

New Member Introductions

Old Member (recently reactivated)
Hi Everyone, glad to be active aging in this informative & helpful forums with other colleagues from different industries and background. I am Fadhil from Saudi Arabia and I have been working in food industry and packaging as well.

Regards,
Fadhil

Self Introduction
Am an Electrical Engineer and I got registered with forum for learning purpose.

Hello to everybody
Hello to everybody

New Member
Hii, I am new here.

Introduction Pawan K Pareek
Hello everyone! I would like to introduce myself as Pawan K Pareek. Recently joined dairy industry as Food safety team leader in Lotus dairy, India. Previously, I was into drug discovery research and worked as senior scientist with Ranbaxy & Daiichi Snakyo. I am really excited to join this group as I am complete naive in this field and really looking forward to gain a great deal of knowledge here.

With regards

Introduction
I am a part time student (MProf in Food Safety) and works full time in product development. As part of our requirement in class, we have to prepare an allergen control program & allergen risk assessment and management plan. I am searching for a risk assessment template that I can use as reference.

Thanks,

Hello!
Greetings from the bakery industry!! Also have worked in pork, chicken, and eggs!

DB

Newish
Hi all, I have been in manufacturing for about 30 years and have been administering Food Safety programs for about 10 years, I have also been a Safety Program administrator for about 15 and sometimes (like now) both at the same time. I work in a food packaging manufacturing facility as Assurance Manager / SQF Practitioner (and Safety Manager). I was recently re-installed to the position after a brief 4 year respite due to personnel changes, just 1 1/2 weeks before this year's SQF Level 3 re-certification Audit. Glad to be part of a group that is interested in sharing ideas in the interest of helping others in the same boat.

Introduction
Hello everyone. I’m shree from Malaysia, a fresh graduate and currently working in a chocolate company.

Why not take a minute to Introduce Yourself

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motm-may2014-mug

October 2017 - Member of the Month

Congratulations to Gerard H.

Gerard has been a member of the IFSQN for just over one year and during this time he has been very active around the forums helping out on queries and providing sound advice on a wide variety of topics. In a short time Gerard has become a valuable member of the IFSQN and is well deserving of the award.

Congratulate Gerard >>

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i

Topic of the Week

Does anyone have protocols for fresh tattoos?

Does anyone have protocols for this? I would think light wrap or long sleeves required for 1-2 weeks.

Read More >>

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Latest Topics from the Forums

Documentation Control - version and issue numbers
Dear, I am the FSTL of FSMS(FSSC 22000). My doubt is regarding the document control.Our food safety manual first issued on 2014. there is only issue number and revision number. I have changed many procedures after that. Now the time of re certification. So I am planning to make new version of Manual itself . This case Version #2 what will be the issue number. I know revision number will start as new (Eg. :00). My doubt is whether I can give the issue number 1 for all procedures and plan in the new version #2 or issue number also should be # 2 for Version#2

The Version # and Issue # can consider as Same or Different ?

Thanks,
Deepa

Validation of critical limit for cooling rate with regard to spores
Good Morning, I'm working in a 'traditional' family business comprising of a bakery and a butchery. During our last audit from the FSA the auditor has asked us 'to review the cooling rate and to ensure that the establishment of the critical limits for that CCP is documented. The risk of growth of sporulated bacteria should be specifically identified and controlled at that step. The FBA can justify the critical limits by either using recognised practices backed by scientific papers or by establishing them based in recognised methods such as modelling. Microbiological testing of the product ist unlikely to be able to justify, on its own, the chosen critical limits.'

Products concerned are cooked meat fillings for pasties (cooling down to <5Degree C in a maximum of 6 hrs) and cooked meats (e.g. beef, ham, chines, roast pork - LARGE joints), that are supposed to be cooled down within 14 hours to less than 5 Degree C.

My problem is that there is obviously guidance for how quick you're supposed to chill your products, but it usually doesn't refer to sporulated bacteria (I very much assume this is Clostridium mainly at this stage) in particular. I'm not familiar with modelling, but had a look and found my hands tied as we don't have pH values available (and company is not really willing to pay much money for additional testing). In some respect I would espect that there should be some pH ranges for those product groups, so I could assume best/worst case scenario?
I had asked another auditor from the FSA and also our lab for advice, but none were able to advice in particular how I could make 'my case'.
Now, as I have looked up on various topics in this forum in the past (and often found helpful information) I wondered whether there's anybody about who's able to give some further advice? I googled what I could to find scientific papers, but wasn't entirely happy with my findings...

Looking forward to any feedback! ;-)

Many thanks in advance!

USA Labeling Laws
HI all, I have been trying to find the labeling laws for the US. In particular I am interested in the laws around claims made on labels. Can someone please point me in the right direction of where I can find the labeling regulations? As I am from Australia, I am not familiar with the labeling laws for the US.

Thanks,
Julie

Garbage Cans - do they need lids?
Hi all, I've been talking with our SQF practitioner and neither of us are huge fans of our current trash cans. We have a few different styles in house but primarily either there is a horizontal flap on top that folds in (which takes too much weight for some trash to operate the mechanism) or a swinging vertical door (which basically necessitates pushing your hands INTO the bin in order to throw trash away). We don't want to go with battery operated or foot pedal bins for varying reasons. She has been looking into both SQF and FDA regulations for our industry (powdered infant formula blending/packaging) and cannot find anything stating explicitly that covers are necessary for the rubbish bins. Is it possible that having trash cans without covers would be acceptable? Has anyone ever tried something like this in their facility? I can see some downsides to it if the garbage cans are small enough to be knocked over, but don't see many other issues. Please let me know if you have firm counterpoints either from formal regulations (SQF or FDA citations would be great) or experience. Any other advice such as a particularly great bin design that I'm not aware of would also be more than welcome :-)

Thank you in advance for all your help!

Sanitation Validation for extended run times.
We just completed a corporate audit and we received a non-conformance for not having a validation study completed for our extended run time. Since I have been in my current food safety position for 9 years we have always run the same number of days, we run a 21 day cycle. Now I need to do a validation study. Would it be simple enough to use our micro testing results of our finished product that we test every four hours as an effective validation? Or should I also include some micro testing of the production line? We do micro testing after each clean-up and that is always quite good. Our product testing also has very good results. We produce a NRTE product that must be reconstituted in an oven (360F) or fryer at (360F) by the end user.

Jim.(Peeved in Canada)

Defense measures for incoming mail?
What are some defense measures that can be taken for incoming mail from USPS, Fedex, and UPS for a food storage warehouse?

SQF Code 12.3.1
Hello, I'm in the middle of researching the SQF code for future move for our distribution center. I have a question about Code 12.3.1.1 and it reads - "Personnel suffering from infectious diseases or are carriers of, any infectious disease are not permitted to work in the distribution center or in the transportation of food, and shall not engage in food handling operations, or be permitted access to storage areas where the product is exposed."

If I am reading the code correctly, this code would apply for cold storage food distribution. How would the facility adapt to this part if an employer cannot ask about an employees health or see their health record without breaking HIPPA law?

I'm new to the forum and appreciate everyone's effort in helping each other.

Thanks,
Jesus

Do you know where to take exam for a lead auditor of food?
Hi all, do you know where that exam a lead auditor of food?

Thanks

FSSC 22000-V4.1 Documentation
Hi all, do you have FSSC 22000-V4.1 Standard ? please share for me.

Thank you

5.15 Food Defense Program
Hi all,would like your thoughts on those who were recently audited with then 2017 AIB standard on what template for the food fraud vulnerability assessment under this clause?

Looking for the best and suitable template to use for this assessment.

Thank you.

Cheers,

Ace

SQF 2.4.5.4 Supplier level of risk rating
I was wondering if this could work. I just need some input on my logical or thinking. I recently had an audit and received a minor for not assigning a level of risk to the supplier. So I was wondering if this specification can work for a supplier level of risk:
• High level risk - Unprocessed ingredient/product contact supplier (temp sensitive, high microbiology risk, product contact materials)
• Med level risk - Unprocessed Ingredient supplier (room temp, low microbiology risk)
• Low level Risk - Processed Ingredient/secondary packaging supplier (we have a kill step) example pasteurized milk

We are a cheese processing plant which means all of ingredients are added after our kill step for the pasteurization of milk, which is why I consider raw milk a low risk. On our HACCP plan raw milk is considered a high risk ingredient, but this code is referring to the supplier not the ingredient. I was just wondering if my way of thinking is correct.

Thanks for the your help,

QC on Packaging (Totes and Bags)
Hello all,trying to find a sampling plan for the QC check on the receiving of packaging material such as totes/bags. (For example how much should I inspect when receiving 5,000 totes or so on...). Can someone share what is commonly used as a sampling plan for packaging material?

Thank you! :)

US labelling - list of ingredients
‎Hi, Probably you have just faced this issue, but I did not find any answer...in the US label, the ingredients has to be in decrescent order even if the %is lower than 2 as well as for the EU? Thanks a lot.Very appreciated your help. Michela

Risk Assessment (BRC 4.10.1.1)
Hello all, I have just completed a first version of a risk assessment (powder blending operation), specifically for BRC 4.10.1.1- an assessment of methods used to reduce foreign body hazard (attached). I still need some hand holding here- I was hoping that someone with more experience could have a quick look and critique the document for me!

Questions:

For the score itself, should I be scoring this as if no control method existed (as I have done), or should that be scored with the applicable control method in place?

Am I being too conservative with the scores? I have probably erred on the side of caution here

What extra 'stuff' do I need for my two high risk categories, or are the control methods as stated sufficient? Should I say something about other machines such as X-ray?

Do you think this risk assessment format will be appropriate for the myriad other assessments required by BRC?

All advice gratefully received!

Ben

Storage of Chemicals for Cleaning
Hello, I work in a beverage plant, and we store our cleaning agents behind the CIP area, separated by an aluzinc wall. The nearest production area is about 30m far. Should we store the cleaning agents outside the facility to comply with fssc standards our is it enough to ensure the chemicals are safely and securely stored?

We have a drainage system in the warehouse and mechanical ventilation.

How to calculate serving size under FDA?
Hi, I have checked US new regulation for calculating serving size but it is really complicated to me. does any body could help me how could i calculate a serving size and serving per container for following item as example.
- 14 brownies in a tub ( each brownie 15 g ) . is it 3 pieces (45g) correct as serving size, if yes what would be the serving per container ?
I would appreciate your help.

Does Halal processing permit rework/reprocessing?
According to Halal food manufacturing any process, ingredient, or product regarded as filth according to the Quran cannot be used in Halal food production. Is rework/reprocessing considered filth or not permissible according to Halal food manufacturing?

Where to include Allergens in HACCP Plan risk analysis?
Apart from physical ,biological & Microbial hazard. can we incorporate Allergen hazard in haccp plan separately. Or can it be clubbed along with chemical hazard

How to trend results data from product and environment testing?
So I am trying to come up with a way to trend and analyse results data from product and environment testing over a year etc. With each sample point or product, you will of course have various tests undertaken with their respective results.

How are people putting this into a chart form to allow simple trending and or analysis of the data? Ideally for me I’d like to have Month in year- Result data i.e counts and in categories id have say sample point 1 with sub categories of each test. if that makes sense. Or are people having to make multiple charts for each sample point??? i dunno. giving me a head ache it is....any advice or examples welcome.....

M&S - Sesame seeds policy
Hello, I've recently joined a food manufacturing company and just been informed that our vending machine has sandwiches containing sesame seeds. I've been asked to review the allergen policy as currently does not allow sesame seeds. They would like to have permission to consume food containing sesame seeds and leave the prohibition for nuts only.

While I am confident that all our customers will not have any problem with that, I am not sure about M&S as it is my first experience with them. I have been told that they have a specific code of practice for nuts and sesame seeds but I am still looking for it. So I thought it could be a good idea asking for some opinions to people who had similar experience.

Thank you in advance for your response>

Regards,
Tano

Emergency Response for fisheries & aquaculture
Dear All, I am writing emergency response plan for our hatchery & found this very useful read while researching. It details on why & how of emergency response , though just for fisheries & aquaculture.

Hope you find this useful.

Cheers.

Help preparing a presentation on our journey for ISO 22000, BRC etc.
Dear All, we have been invited to speak at a seminar on our journey for ISO 22000, BRC etc. There will be another speaker from ISO as well, so our part is more on journey of a processing unit than details of standards.

Any pointers, ppt, guidelines would help.

Oh! the audience are budding entrepreneurs who don't have any certifications yet & we are being showcased as a reason why they should.

Thanks a ton !

11.3.10 Lunch Room is a refrigerator really needed
Hello, We have just completed our annual SQF ED 7.2 Level 3 certification audit and received a minor for not having a refrigerator in our lunch room. We have an air conditioned breakroom and provide shelving units for the employees to store their lunch coolers. We also have refrigerated vending water, pop, milk and juices in additional to sandwiches, pizza etc..

We have been SQF Certified Level 3 since 2009 and this is the first time we have ever taken a minor for this in the 9 years/26 audits I have attended. I have had three plants certified this year and only one plant received this non-conformance all three audits were within a month of each other however two plants had the same auditor and the third plant had a different auditor (plant that took the hit).

Any input you can give on this would be appreciated.

Regards,

S

Help preparing for a 2nd stage interview
Hi All, I am currently doing some interview prep for my 2nd stage interview for Quality Manager in a Primary Poultry factory tomorrow. I have to deliver a presentation but I won’t know what it is in relation to until the interview tomorrow, I will have 15-20mins to prep and 15mins to deliver the presentation. Can anyone give me any ideas or examples so that I can be well prepared? So far I am prepping in case they ask me about complaints regarding foreign bodies, salmonella reduction and metal investigations.

TIA :)

Owner wants visitors to put down a credit card before entry
Hey everyone. Thank you so much for your help. The owner of my company has updated our visitor policy to state that "A valid credit card may be requested prior to entering the facility to protect inventory"

Is this totally crazy? Can we even ask people to do that? Have you ever heard of anyone doing this? I have not ever heard of anyone doing this.

Some of the background is he was trying to keep an appraiser out of the facility (nasty divorce), and he threatened the appraiser that he would charge him a butt-ton of money if he touched anything. He lied and said it was part of our visitor policy (it wasn't) and then he changed the visitor policy.

I feel very uncomfortable about asking an auditor or government official for a credit card before entering the facility.
Any ideas on what I should do? Should I just let it ride? Delete it from the policy?
Any help is greatly appreciated.

Cheers

Turnover to Production after Maintenance of Machine
Hi everyone! Thank you for the welcome. My company is involved in the manufacture of dry ingredients, we are just a small company and our application for FSSC is in progress. I would like to consult who should clean machines after preventive maintenance jobs, can Maint Dept delegate the cleaning to Production as part of their turnover procedure to Production? Their reason for assigning the cleaning to prodn is because Production optrs can better clean the machine as they are already used to cleaning it according to the Cleaning & Standards Procedure.

Environmental Testing in Zone 1
Hello, I am working in a Frozen Food Processing Plant that makes frozen dough products. The Plant has environmental testing zones set up for listeria and salmonella, however historically, Zone 1, food contact zones have never been tested. Is this acceptable or should we be adding food contact testing to our program. Are there any rules or regulations that require food contact zones be tested? I am new in the food safety role and new to the Plant. Any feedback would be appreciated. Thank you!

Eradicating black mould from porous surfaces
Hi, we are a start-up manufacturer at the pilot production stage of introducing a new product. One of the process steps involves a machine with a felt conveyor belt, which is used to transport yeast based dough through cutting blades. The belt cannot be removed or easily accessed (4+ hours work). The belt is covered in black mould spots after a few weeks use. How could we eradicate the mould and prevent re-occurrence? The belts cannot be easily washed or dried as they run tight across the machine. Is there a food contact safe spray I could use that would kill the mould spores, roots and all, but not taint the product?

SQF 13.2.11.3 Compressed Air Used for Cleaning
‎13.2.11.3 Adjacent production equipment shall be covered or shut down and raw materials and finished goods shall be moved from the vicinity if using compressed air hoses to clean. Can others share what they have done in order to comply with this? What alternatives have been found to using compressed air? Vacuums have not been working due to oil being present and clogging. Has anyone tried movable curtains or walls so that adjacent equipment would be able to stay running?

Size of Recycling Batches?
When our recycling is processed, it's processed in batches. These batches are important because if any type of contaminant or hazard (food, liquid, broken glass, etc) is found in the batch, the entire batch of recycling has to be thrown out. I've been trying to figure out how large these batches are (weight, inches, however it is measured), and I'm wondering if anyone can lead me to an answer.

Storing ingredients in an outside warehouse
Hi, We are planning on storing some of our ingredients in a warehouse outside our facility. It is not our warehouse, we will be using a warehouse company for this purpose. Now, would this warehouse company be called a subcontractor as per BRC? I was looking at 3.5.4.2 clause and just not sure if this will fall into that clause or not. Could someone please give me your thoughts from your past experience?

Appreciate your input.

RTP

Thermometer Verification
Hi Guys! Is it adequate to verify thermometers that are calibrated annually using the ice slurry method without necessarily having a reference thermometer? Likewise, is verification an optional procedure or necessary aside from the external calibration?

Thanks!

Knife Accountability
Does anyone have a knife accountability program that is easily implemented and adhered to? The current knife policy has been revised over and over and seems to be more of a burden than a good policy.

SQF code 8 - 11.2.9
Hello, To satisfy the SQF requirement (see below), I will add to our work instruction related to non-ingredient purchasing & receiving stating what should be considered prior to buying utensils & PPE. For equipment, we have a procedure which focuses on requirements set out by CFIA FSEP program and our own headquarters requirement for equipment design and installation.

11.2.9 Equipment, Utensils and Protective Clothing
11.2.9.1 Specifications for equipment, utensils and protective clothing, and procedures for purchasing equipment shall be documented and implemented.

Would that be enough to meet the requirement?

What could be the requirement for PPE?

Thanks

Good Manufacturing Practices
Hello All, We manufactured salads and hand pack in a facility maintained at 50 F. We'd like to drop the overall room temperature to 40 F but it will be too cold for production personnel to pack as hands will become cold. Can they wear thermal gloves underneath the latex gloves? I know this is not specified in any regulation and we need to consider the risks but my question: Is this general industry practice in a cold facility to wear thermal gloves underneath latex gloves and handle food products?

Scope question- Primus GFS/SQF Food Manufacturing
Hi, I work in a juice manufacturing company. We receive the fruit, we process it, we bottle and we ship it. We are SQF level 2 certified. Now we are considering having a co-packer for an specific type of juice but that potential co-packer is not a juice manufacturer yet. They have farms and they pack fruit. They are Primus GFS certified for that process and they have juice manufacturing equipment but they are not using it. My question is that if they are Primus GFS certified from the farm until the cut fruit could they be SQF certified from that step until the last step of the juice processing part (shipping) or the scope for SQF should be from receiving the fruit until shipping the juice even though there would be some overlapping ?

Thank you for your help on that.

Sara

Pest Control - Acceptable locations for spraying & dusting
We have been certified to IFS PACsecure standard for the past three years, and our Pest Control Procedure has never been questioned. Recently we were audited by a customer and there was concern that our procedure did not encompass the below:

1. The pest control program does not include
2. written instructions for acceptable locations of spraying and dusting with insecticides
1. The pest control program does not include
2. written instructions for acceptable locations of spraying and dusting with insecticides

In checking various standards, I have not been able to find a clear reference and am wondering if anyone is familiar with standard limitation guidelines, etc?

Any suggestions would be appreciated.

Foot Baths - Sanitiser Strengths
Hi all, we recently ordered Foot Baths for sanitising the boots while entering into high care area. How do we check the concentration levels for sanitiser. I found the following strips to be used. But I heard the strength of sanitiser should be atleast 2400ppm in some forums and 1000ppm in some forums. what should be the sanitiser concentration?.Also if there are any strips in market to check this concentration levels?

Regards
Vikram

Foreign Objects - Critical Limits
We are a company which does puddings in ceramics and unfortunately metal detector won't work for us to detect broken ceramic pieces.
We are using X ray, but we don't send all products currently through it. We have sieving food mix as CCP with a fine mesh 1mm. Can we consider the below Canadian link , and consider 2mm as scientific evidence for the critical limit? how do we justify the finding of unacceptable and acceptable?
Also, we couldn't get any evidence from the manufacturer that the mesh size is 1mm which is a problem.

Also, how do we check the integrity of sieve?. we check it on a daily basis in opening and closing checks.will this be enough or do we need to check it for every batch?. Also, it will be a manual visual check for the sieves. will this be enough?.
After sieving comes depositing in ceramic ramekins which also can have broken ceramic shards which will again be a ccp as it will be a risk if not checked. this ccp will be a visual check for any object or cracked piece to be removed if it is more than 2mm although we remove and take every precaution to remove every piece. how do we justify the acceptable to not acceptable in haccp?. we can't demonstrate to auditor that we check size of every particle to see if it is above 2mm?

Any help is appreciated.

Regards
Vikram

Reviving, Updating and Integrating Old Quality System
Hi Everyone, the information I'm getting in this forum are all very helpful. I just recently joined a Food Packaging company and am working on our Quality System. The company did not renew its ISO certification for years and the quality system eventually died. I was lucky to find the remains of the OLD ISO 9001:2008 documents but it's not complete, just about 80% of it. We aim to revive the QMS and establish other systems (not in place) as required by our clients. I deemed it is best to upgrade to ISO 9001:2015 version but our customers also requires us to have the following aside from ISO:

▪ HACCP
▪ HALAL
▪ GFSI (I am looking at BRC as reference)
HACCP
HALAL
GFSI (I am looking at BRC as reference)

I was thinking of integrating all these systems to make one complete QMS. I just don't know how to make it and how to begin as there are too many systems? I also don't know the downside of integrating them. I am gearing to begin but the lack of knowledge stops me.

Would appreciate your inputs and document references to share.

Thank you.

Randy

HACCP Manual for Bakery Products
Dear All Food Safety Specialists for Bakery, Kindly help me any reference for HACCP manual according SQF standards for bakery products. Since I am new in bakery fields and facing a lots of raw and process steps to handle and identified hazard, its so challenging for me.

Thanks
May

Please Help. New Guy with little Experience
Hello all, I was just hired at a Bakery as a QA manager. I no formal education in this field but my last job I helped the QA manager get ready and pass our GMP. That QA manager landed a plant leader role at a different facility and asked me to come on board with him as their QA manager. I do grasp the basic concept. He is so busy with his job that it is hard for me to ask him questions. So that's how I found this site. 1st and foremost is there a list of SOPs that must be put in place to p[ass the Silkier GMP and also where would you guys suggest I start doing basic training for this job at? Thank you all for your responses and I apologize if this is a redundant post. I am just overwhelmed right now that I might have missed these answers in the search function.

D.

AIB distribution standard – Personal Hygiene Requirements
Hi, We will be having our AIB audit for food distribution center i.e. warehouse. As a part of a section 1.31, it states the following info:
Personal items and Jewelry present product contamination risks if not controlled:
Critical requirements:
1.31.1.3: Personnel eat, drink, chew gum and use tobacco products only in designated areas.
1.31.1.4: Personal food and belongings are not brought into production or storage areas.
1.31.1.5: All personal property is stored in a designated area.

This section starts directly from the requirement 1.31.1.3 for food distribution center. The first 2 points are omitted from the food distribution standard which actually states that personnel in contact with food remove Jewelry and cosmetic items. These points are part of Pre-requisite and food safety standard.

So if I look based on the 3 points mentioned in the food distribution center, it does not talk about removal of Jewelry. Any recommendations on how it should be handled?

Thank you for your help.

Anyone using MP2 Maintenance Management System Software?
Good Morning! Is there anyone out there whose company uses MP2 Maintenance Management System Software.

Anyone out there using an application called RedZone?
Good Morning! I anyone out there using an application called RedZone?

Authenticating Halal Emblems for Receiving Halal Meats and Ingredients
How can a USDA establishment ensure they are receiving authentic Halal meats and ingredients by emblems and/or COAs?

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About the IFSQN

The IFSQN forums are a thriving community with more than 50,000 members from all over the world. A wide variety of topics are discussed daily on the forums including food safety management systems standards such as BRC, SQF, IFS, ISO 22000, FSSC 22000 as well as HACCP, Food Defense and Security, Pest Control, Food Testing, Microbiology, QA/QC, Continuous Improvement and much more.

The forums are a place where members can network, share knowledge and ideas to make food safer around the world - why not join us today!

▪ Forum Home Page
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▪ New Member Information - Helpful links to get you started
Forum Home Page
Today’s Active Content
Registration Page
Help Files
Contact Us
New Member Information - Helpful links to get you started
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Edition 311, October 05, 2017

 
 
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