Latest Topics from the Forums
Fresh Cut Carrots Sampling Plan
Hello, I want to refresh our sampling plan. I work in fresh cut carrot processing plant. Which microbiological parameters should we check in our products and how often? When is it logical to test? first day of shelf life or last day of shelf life and how many products should we test?
Should we take samples to lab from every day of packing?
The shelf life of our products is about 11-12 days.
Thanks
Allergen Control in Storage
I am looking for some experienced advice on Allergen control. Our business is storage of packaging across 3 sites, however we also store drums of Tomato paste, puree for a large local business. These are stored outside away from the buildings. Do I require an Allergen control document for these Tomatoes? We use a dedicated trailer to move them from storage to customer.
11.7.5 - Methods vs. Controls in code
11.7.5 Control of Foreign Matter Contamination
Compliant?
Documents which prove compliance
Possible Secondary Responses
11.7.5.1 The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented and communicated to all staff
yes
Methods vs. Controls?
(M) Foreign material prevention methods are not developed
(M) Foreign material prevention controls are not implemented
(m) No responsibility for the prevention of foreign material have been defined
(m) Foreign material prevention controls are not communicated to staff
"Prevention Methods" and "Prevention Controls" seem to me to be the same thing. Does anyone have any advice?
PS: It's good to see the October 2016 SQF 8 edition finally arriving.
Advice and training for home washing of laundry
Hello everyone, In my company the workers wear tee-shirt or pull in the production area and they wash them at home. I’m preparing a training related to this topic but I don't know which kind of advices/recommendations, I should give for the washing at home.
Do you have an example for such training?
thank you
Need to improve the quality for ISO accreditation.
Hi, I am running a chocolate factory. It's been two years and the business is blooming as expected. My next goal is to get ISO certification for our factory. I think that getting the services of a food quality management solution will help in guiding us to our goal.
However, there is also a second opinion to hire new employees for the quality management wing. I would like to know which would be the best choice.
I would appreciate some help here.
Thanks in advance
Lockers and Changing Room
Hi All, BRC, I'm still wrapping my head around it. I think we are good on documents but it's the GMP side that I have a lot of questions on. This is a two part question.
Are changing rooms required if staff does not need to change out of their clothes and wear a smock? Our commodity is low risk, citrus. We have always had PrimusGFS. We are switching over to BRC. Primus does not mention changing rooms.
Lockers, we have lockers we have them in a large room that is split in half, clearly defined with a line seperating the room functions. One side of the room is a wall of lockers for personal items and next to it is the rack of clean aprons. The other side of the room is shelving for labels. Will this be accepted for BRC?
Thank you in advance.
Color of Apron (white or blue) or does it not matter?
Hello everyone, Happy new year. Question about the color of apron. Does it have to be a specific color (white or blue) or does it not matter? I plan on ordering new ones. This will be my first time undergoing a BRC audit. Our previous colored smocks were a light blue, however they have pockets and our supplier cannot supply us with pocketless. We are purchasing a cobbler that is pocketless.
Please share your opinions.
Thanks in advance
Considerations when siting a lunchroom in warehouse?
ok my question, issue. I am working with a company that wants to get SQF certified (lvl 1 for now). They have a little lunchroom with a picnic table, but it doesn’t fit everyone so they put another picnic table and some chairs in the adjacent warehouse. Ideally I would like them to make the lunchroom larger to accommodate everyone, What are the suggestions for this issue? (they also don’t have a lunchroom sink).
Allergen Labeling
My current labels identify wheat as being a potential allergen in every one of my products. My SQF auditor said that was not ok because I was not able to prove that there was wheat in everything, even though I constantly stand the risk of cross contamination. What should be my approach to this on the label? Is putting "produced in a facility that handles wheat. May contain wheat" going to be acceptable?
Destruction of Parasite in Raw Fish
Hello All, At my facility we are using Raw Salmon and Raw Tuna for Sushi / Sashimi and Tarter. As parasite is one the identified risk, we had put control measure in place which is freezing fish at -20 C for 7 days. During the audits realized that most of the freezers we use doesn't go beyond -18 C.
I looked at various resources all suggested that fish must be frozen at -20 C for 7 days , in some cases mentioned for 1 day. I was not able to find any reference on -18 C for 7 days will be enough to destroy the parasite or not I’m aware that the parasite problem can be reduced by using farmed fish which we do but just in case.
Thank you for the time.
Induction training HARM
Hi there, Looking at the BRC participate info it states that induction training for all staff should cover the hazard and risk management system. We regularly use temporary staff, we do induction training with them including company policies on hygiene and quality but we currently don't include the HARM system. Can anyone advise what they include to cover this off on induction? We have not identified any CCPs if that would make any difference.
Thanks for your help.
Trading Company ISO 22000
Hello, I would like your opinion on a topic. We are currently developing the ISO 22000 manual for a Trading company, ( a company that sells the products under its brand name, but does none of the actual manufacturing). I was wondering how should cluster 7-Planning and Realisation of safe products be filled. Should the trading company develop a HACCP system or should it rely on the one the outsourcers apply?
Thank you for your time.
SQF 8 Open for Public Comment
Good morning all;
http://www.sqfi.com/documents/sqf-code-edition-8-draft-documents-open-for-public-comment/
Enjoy!
Updated HACCP Risk Assessment Matrix
Hi! Does anyone have an updated risk assessment matrix for HACCP hazard analysis? We just had our SGS Audit Recertification last October 2016 and the Auditor asked for an updated reference in which we based our risk assessment. Attached is the old one we used from SQF (I forgot what edition). Does anyone have an updated copy recognized by SGS? And a simpler one? Thanks in advance.
Looking for Ideas to convey what SQF means, on one slide!
Hello All, I am looking for some ideas for a slide. My boss asked me to prepare one slide to convey what SQF means to our site. It is for the frontline employees so he asked that I use few words and more pictures to describe the benefit and how employees each play a role. Honestly, I'm stumped. So far, I have a picture of a farmer and a fork.
Any suggestions will be most appreciated!
Thanks,
Suzie
Book about US food packaging legislation?
I am looking for a good book about US/FDA food packaging legislation. Especially the printing ink requirements (positive lists of ingredients, migration limits etc.) are of high interest for me! As I know the EU and Swiss legislation, a comparison of both would be great.
Does anyone have a recommendation ?
Thanx!
Andy
Time Limits for Freezing
I am having a difficult time finding a standard for Non Blast Frozen not RTE products. I make a pot pie with raw dough that we freeze. I have found lots of support , and regulation as to the temperature but am having a hard time finding support documentation to indicate how long it should take to get to that temperature. Does anyone have any resources that specifically talk about shelf life extension, and time limits for freezing products?
Thank you!
Oxygen content in milk powder packets
Dear all, We are using inert nitrogen gas to reduce Oxygen content in milk powder sachets to increase shelf life of the product, But there is no reference available about What can be the Oxygen content of Milk powder sachets? Is there any standard Oxygen% for the same?
Thanks for your help in advance.
How validate/calibrate UV light used to sterilize equipment?
Hi all, We are using UV light to sterilize packing material in our production line, Recently we have faced a question in an audit that "How to validate this process?".Our present practice is to replace the UV lamp as per supplier recommendation. Are there any methods available for UV light validation/Calibration in production line?
What is the correct sequence of putting on protective clothes?
Hello, I heard that there is an order to wear the protective clothes. Does someone’s have an idea about it? we should start by the hair net? and then the overall?
Do you have any presentation of that?
Thank you for your help>
Thermophilic & Mesophilic Bacteria & Spores
Hi all, I'm at a complete loss and desperate for any information anyone can supply as the internet is failing me on this one. We buy and sell dairy powders and quite often will buy powder which has been downgraded from UHT to a standard spec due to higher thermophile & mesophile levels. My problem is I have no idea what would realistically be a "safe" level. I understand that these tests are generic so it would be dependent on the specific strain(s) of bacteria giving the higher levels, but I also know that these types of bacteria are pretty common in the standard grade milk powders, they're just not tested for.
I'm looking for any information on safe and unsafe levels of Thermophilic and Mesophilic bacteria and spores (not bacteria specific), specifically in dairy but any information would be useful.
Kelly
Is it safe to soak potato chips in sodium metabisulphite?
Is it safe to soak potato chips in sodium metabisulphite when trying to reduce browning? If no, what are the effects of using it and what can be an alternative apart from blanching.
Sulphite reducing bacterias
Hi, I have tried to find out what sulphite reducing bacterias can grow in food, and all I came up with was clostridia. Analysis showed anaerobic spores < 10 cfu/g and sulphite reducing bacterias > 15 000 cfu/g. Doesn't this result indicate that I can exclude clostridia as the sulphite reducing bacteria growing in my product?
Any ideas what sulphite reducing bacterias it can be?
Six Sigma - Should I do it?
Hi, I have been in the industry for over 10 years. Wanted to expand my background, and wanted to see what everyone's thought is on Six Sigma for a Quality Assurance Manager with direct contact food packaging. It’s a investment and I just want to make the right choice.
Thanks,
DNQAMGR
SQF Lot Samples
We are a confectionery company and have lot samples that we save, now my question is do we need to keep these for a certain amount of time or whatever we deem acceptable?
PCQI - Independence/who can serve in this role?
Hello -- fairly new member, and my company is have a debate with outside consultation on whether I, as the HARPC/HACCP/Food Safety Plan Team Leader, can also be the PCQI. They are questioning whether having me in both roles allows for the appropriate independence/checks-and-balances philosophy that the FDA is going for.
Any thoughts? I can anoint someone else to lead the Food Safety Team, and be the PCQI, but that seems pointless since I will still need to be on the team.
Thanks,
Robyn
BacPack Feed Additive SDS Sheet
Hello All. Does anyone here use BacPack feed additive? It's produced by QTI. I have been trying to contact them for an SDS sheet but have not received an answer yet. If anyone here uses it and has the SDS, do you mind sharing this?
Micro results on COA - Average or max?
Hi Everyone, This will seem like a simple question, but, should micro results on a COA be reported as an average of results, or the max. value found within the batch / section of batch received? I ask as I've seen both be used by different suppliers.
My own thought is that micro results on a batch COA should be the max. found, so that if a customer retests the product then they should find results either below or equal to those stated on the COA. If part of the product is found to exceed specification, then that can be separated into a different grade, and the max value of the remaining is valid for the initial grade.
E.g. if 100Mts of stock had results of 100, 300, 400, 600, 1000, and the spec was max 800. Then the stock covered by the first 4 results would go to grade 1, and the remaining volume goes to grade 2. The COA for the grade 1 product will report a max 600 result, and the Grade 2 will report 1000.
Plus, if average is used, it’s very easy to hide a spike in results. If there are any guidance notes or text which refer to this that would be great to know.
Masters Project In Six Sigma
Dear all, I am doing my masters project in a feed manufacturing company : Achieving Customer Specifications through Process Improvement Using Six Sigma. Has anyone done such a project? I need help from you.
Many thanks in advance,
Rudra
Bakery adding copacked fully cooked meat products
Hello, we are a midsized bakery selling a wide variety of breads, rolls, loaves, etc. We have an interesting new business situation that involves a fully cooked meat product. A customer has reached out to us asking if we can basically be a distributor for their products (pretzel dogs, ham and cheese pastries, etc.) They want us to handle the logistics of setting up truck routes, orders, etc. all of which will be handled through a 3rd party off site freezer warehouse. In a since these products would now become our products and sold through our normal channels thus broadening our product line. Basically they would be our co-packer. None of the meat products will come to the bakery. The product will go from the manufacturer to our 3rd party freezer to distribution. My question are: If this happens will this change the scope of our BRC audit? Will we need to consult USDA? Can we mix bakery products with meat products (both in sealed bags in boxes) on the same truck/pallet? I have no experience with meat so any help is appreciated. Thanks
Difference between initial SQF audit and the recertification audit
We have passed the initial SQF lvl 2 audit, but I was wondering how different the recertification audit is. Trying to get a feel as to what to expect in round two.
Environmental Monitoring Program
I work for a very small probiotic manufacturing facility. We do probiotic's for human consumption and for animal consumption. I am developing a EMP and running into some issues. First after I have zoned out the facility, do I swab the same areas each time or rotate? For example do I swab the same food contact area each time and have a set place to swab or do I rotate food contact surfaces? Next as we grow bacteria as a product, pathogens are a big concern. We have an in house micro lab, so I would like to test here, with a kit and not actually grow pathogens. Are there good, cheaper kits or would I be better off sending them out to a third party lab? Finally, how extensive would SQF be with regards to environmental monitoring? How many months of data would I need?
New Plant design
Hello, I can't seem to find any direction concerning SQF code for requirements for eye wash or showers in the processing area or throughout the plant. I have read OSHA's requirements concerning caustic materials and we are installing them based on that. Any direction or thoughts anyone may have?
SSOP's - Temperature Checks and Dismantling / Disassembling
1. The BRC interpretation guide talks about the cleaning procedures / SSOP's as a minimum include the: method of cleaning, including dismantling equipment for cleaning purposes where required. The question I ask is how much detail do we need to go into? Our Sanitation manager argues that no one ever writes in a cleaning procedure as how to dismantle or disassemble any piece of equipment. I disagree with him but this is my first time conducting a BRC internal audit and so I need your input please.
1. The SSOP's we have shows the detergent solution, sanitiser solution and rinse water temperature ranges but they do not check the temperatures nor record them. What are the methods used to check the temperature to ensure we are in the correct range and am assuming they need to record the temperatures once every shift.
I appreciate your help.
Thank you.
RTP
Backup manufacturing plants / contingency plans
Dear respected colleagues; one of our branded customers issued a new requirements for 2017, which includes the following requirement. May someone clarify what is meant by backup manufacturing plants / contingency plans? is it the same as emergency plan? Or it means product cutting session?
Thanks in advance.
BACKUP MANUFACTURING PLANTS/CONTINGENCY PLANS
For facilities that are approved to produce products for (customer X) a backup/ contingency plan for a primary production facility, production of approved products must occur a minimum of once every six months. Such facilities must submit a case from every production run to QA for testing. If a backup facility exceeds six months before producing product for the (customer X) system the facility may be required to go through the approval process again.
QUID % Individual Ingredient of a Compound Ingredient
Hello everyone, today I would like to ask you about QUID, but especially % INDIVIDUAL INGREDIENT of a COMPOUND INGREDIENT. How do you practice in your labelling work.
I will give a simple example:
Ingredients list:
A - 20%
B - 30%
C- 50%
C= K80%+ E20% (compound ingredient) K compound is in the name of product e.g. biscuits with coconut filling.
Label proposition:
1) Ingredients: D 50%( K80%,E10%), B, A Here is % of K in C coconut filling.
2) Ingredients: D 50% ( K40%, E 10%), B, A Here is % of K in final product.
Which one of this solution complies with EU regulations??? or Maybe both are all right?
Food handler medical comes under which clause of ISO 22000?
Medical examination of Food Handlers comes under which clause in ISO 22000?
Control Measure Assessment
Hi Team, for one hazard in one process step, we have 4 control measures. Are all control measures to be assessed individually or common.
E.g,
Receiving of water
Hazard - Physical (Stones, mud, rust)
Control measures - 1. Micron filtration, 2. Approved vendor programme 3. Water tanker inspection. 4. Incoming water analysis. 5. RO plant with sand filter.
