Latest Topics from the Forums
New thermometers come without calibration certificate
Hello everyone, I would be grateful if you could give me your opinion about the suitability of a "certificate of conformance" instead of a calibration certificate for thermometers (IR in this specific case, but not only) that are brand new, just purchased, and to be used at receiving of frozen meat for surface temperature check for food safety and accept/reject purposes.
I noticed it's a common (and disappointing) practice of manufacturers of thermometers to sell it without calibration certificate, just with a "certificate of conformance". If you want the calibration certificate, you have to pay an extra 50-100 dollars usually.
In my opinion, this is not fair. I understand somebody has to pay for a certificate if to be calibrated is an existing/old product. But if you're buying a brand new product, it should be sold fit and ready to be used at least for its intended main purpose.
In the case of a thermometer, its main purpose is to measure temperatures, which makes a non-accurate thermometer simply useless. So, when it's new, it should give accurate results and the manufacturer should sell it with proof that it is accurate, that is a certificate.
It doesn't make sense to ask more money for a new product. It's as if we buy a new car, but it's not completely sure that its brakes or axes are safe, so, right after leaving the car dealer, we have to go somewhere and pay to have it checked and for a safety certificate! A safety certificate is understandable for a used car, but a new one should imply safety already, and at the highest level actually. I understand if I also want my brand new car certified as suitable to resist under water, but at least the safety of its main purposes (drive, brake, etc.) should be implied in a new product.
Besides my above controversy, here are the questions I'd like to submit to your experience:
• For food safety, HACCP, FSMA, and SQF level 2 and audit purposes, is a new IR thermometer (emissivity adjustable at need) with just a "Certificate of Conformance" acceptable, or does it still need to be also calibrated and provided with a calibration certificate?
• For the purposes of the point above, is a 2-points calibration certificate also acceptable, or only 3-point ones?
• Do you agree with my polemic written above?
Thanks so much.
Shared Bathrooms - Cleaning & Sanitation not controlled by us.
Another Happy Monday where the weekends are just not long enough. New impossible challenge of the week!
The Men and Women's wash rooms the employees are required to use for Personnel GMP requirements are not part of my company's responsibility. They are shared bathrooms we do not pay rent for. Therefore, the landlord pays for the cleaning and sanitation, we therefore cannot control this because we don't pay for either. Surprise!
Therefore, as of this morning, there is no hand soap or paper towels in either the men's or ladies rooms and we can't do anything about it.
So, how do we comply to an SSOP for cleaning and sanitation and record it on the Master Cleaning Schedule that is run by another company? Go!
Best Practices for Managing Construction
I am looking for feedback regarding your experiences managing a GFSI FSMS in a low to medium risk site undergoing construction ( minor expansion) and some of the best practices you applied or learned in the process.
Thanks in advance for your time.
BRC Help 3PL storage and distribution warehouse
Hi I am from Peterborough in the UK. I am hoping i can get some help or meet up with anyone who can guide me with BRC. My company is a 3PL storage and distribution warehouse. I seem to be going around in circles and getting frustrated. I am now HACCP level 3 and have done an online BRC audit course. If anyone can help me or I can meet them and show them where I am that would be awesome.
Thanks,
Darren
Screening of antibiotics
Hi everyone. In our lab we are currently considering implementing screening of antibiotics. The most of the samples that we could potentially get are meat and milk products. As I understand, the preparation of these types of samples is a little bit complicated, especially for primotest and delvotest. Do you maybe have any suggestion, any idea of a method for doing antibiotics?
How are you doing this analysis in your lab?
Tnx in advance.
Validation of Enterobacteriaceae
Hi everybody. I am currently working on a validation of SRPS ISO 21528-2:2009 standard method for enterobacteriae. And I got to the part of repeatability and reproducibility, and did the calculations with our result. But, in the standard are not listed the acceptable limits, to which I can compare my results to. What do you do in this situation? Where can I find limits for repeatability and reproducibility?
Home canning using plastic containers
Family is going on a car-camping trip for 4 nights. What joy,.. :-)
My wife is on a low FODMAP regime - it does actually work bizarrely. However, it rules out wheat (not gluten, just the wheat lol), garlic and onion; and yes cooking is fun without those lol.
Anyway, that means I can’t take tins of yucky-but-ok-for-camping stuff like stew/ravioli/etc...
So, I thought why not make my own 'canned' food. Canning is just a sealed container which is then put in a 100C bath for a while to kill all the bacteria after all. I have some very seal-able plastic containers so I'm thinking;
Make wife-friendly stew - probably beef or lamb. Fill and seal plastic container, trying to ensure minimum air in it. Then put container in boiling water for maybe 30 minutes. Remove and let cool.
Take with us and reheat (to over 80C for at least 5 minutes) - eat with rice or re-hydrated potato mash.
Would that work? I'm assuming the plastic wont leach chemicals (will check) and that the seal is absolutely tight (again, will check). If the contents are sterile and no way for bacteria to enter then it is the same as canning isn't it'?
I can’t find anything Googling it and hence asking.... :-)
M
Glass and Brittle Plastic Policy
Hi, I’m working in a packaging company and one of our product is microwavable plastic which is a brittle plastic. My question is, do I have to record all of our items in a registry form or there is another way to monitor the product?
Thank you
Log 5 reduction for salad dressing
Currently I am making salad dressing and it is cold filled. Need some advise, what is the best way to to do log-5 reduction? Can't use heat treated. Is UV radiation is the best bet?
Cooling Process Validation for Cheesecake, Pie and Baked Custards
We are looking for resources and or schemes to validate and verify the safety of low cooking temperatures and slow cooling required for some delicate types of baked cheesecakes, pies, and custards. Recipes call for baking and cooling steps that do not meet the generally accepted standards for cooking and cooling potentially hazardous products (70 degrees in 2 hours and 40 degrees in an additional 4 hours; and internal baking temperatures high enough for kill step). AIB kill step calculators indicate a partial kill step for some larger items of 3 to 4 log reduction. AIB recommends a 5.06 minimum log reduction to qualify as kill step. After baking, these larger products must be cooled slowly to prevent cracking and to allow the item to properly "set."
To further complicate the issue, for the larger items that do not reach full kill step temperatures, does the time/temp monitoring clock start when the raw ingredients are pulled from cold storage and blending begins?
We are open to all ideas and schemes from process changes (recipe changes, forced cooling, baking speed/temp changes), monitoring/logging activities, lab testing of raw ingredients and/or finished product. Goal would be to maintain current manufacturing process but validate and verify the safety of the product on a continuing basis.
Thanks in advance for any thoughts, ideas, etc.
11.2.9.1 Specifications for equipment, utensils and clothing
Hello All,11.2.9.1 Specifications for equipment, utensils and protective clothing, and procedures for purchasing equipment shall be documented and implemented. Please I would appreciate, if someone has written this procedure and share with me.
Thanks,
Endy
Is a third party storage facility a supplier?
Hi All, I am new to the forum and we are a Japanese Green Tea Company. We are currently trying to get our SQF Certification. Now my question is: Outside of our facility we use a 3rd party storage warehouse that temporarily holds our Green Tea due to lack of storage space at ours. I order from them when needed. I do receive an invoice and this 3rd party storage warehouse is SQF certified. What would we consider them, would they be considered a Supplier or just a storage facility? If so how do I document that and do I need to do an internal audit or them having the SQF Certification is suffice. By the way this may be the first of many questions to come.
Thank you
John
SQF Edition 8.0, is NELAP equivalent to ISO 17025?
Hello, I was wondering if anyone knew if NELAP was equivalent to ISO 17025? We currently use a water testing facility that is NELAP certified but SQF edition 8 states outside lab contractors must be ISO 17025.
Thanks!
Advise on moving forward with training and consultant
HI everyone. Fairly new to this so I really love this forum. It's been really helpful to me in setting up and maintaining compliance. I was thrown into this roll when I was out with a broken ankle(got a haccp certificate online from home) so I have no schooling whatsoever and I’m realizing the complexly of it all. I would love some advise on getting a good base of knowledge to feel a bit more confident in this roll. I'll be attending the webinar next Friday on haccp/fsma and am excited to learn about that. Any suggestions on a 3 day course? Hiring a consultant to come in possibly? Any help would be appreciated. Oh, my company is an internet retail site. We're primarily cheese. We buy whole forms and have a cut and wrap room where we break down into pounds and half pound for gift baskets etc.
Thanks again.
Supply Issue SYTE or Vaild-it Certification of Product ?
Hi, I'm wondering if you can help, I have been asked by a customer for the following if we supply issue SYTE or Valid-IT certification of a product. I have not come across this before and I have contacted my supplier and this is the first time they have heard of this also.
Can someone give me clarification of what this is that the customer is looking for ?
Any help would be greatly appreciated.
Also if I didn't do it already, I must thank everyone who helped me with my last query, regarding the metal detector issue for BRC.
UPDATE, we were successful in obtaining the BRC in our 1st attempt. Thanks.
Regards,
BerBN
Allergen Labelling for use of Vitamin Pre-mix
Hi Folks, Working on a project fortifying a drink with Vit A & D pre-mix and just want to be clear in my own mind for labelling requirements. The pre-mix specs state that cereals containing gluten, soy are not contained in our product but are used and controlled using HACCP plan on the site. Am I correct in saying that this doesn’t need declaring on my labelling? This is for UK & ROI.
Any thoughts would be appreciated.
Regards,
Gary
Presentation on Change Management Requirements for GFSI standards
I recall seeing a topic on Change Management. I am looking for information on how Change Management is organized to comply with GFSI standards, especially FSSC 22000.
Thanks
Weekly Contractors Escorted at all Times?
Here I am again!
Our Visitor Policy states visitors/Contractors must be escorted at all times while in the facility.
Our Cleaning Company is not escorted at all times and there are 3 of them.
Our Industrial Supply Co. is not escorted while they refill our GMP supplies.
Our Pest Control contractor is not escorted while he does his pest control things.
I have yet to see one document that addresses contractors you are not going to following around or 3 hours.
Food safety policy
Hello everyone, Does someone has a model of a food safety policy or a food safety charter please?
Thank you for your help
Does a person approving an SOP need to be then certified as a trainer?
Hi there ~ Does a person who approves a standard operating procedure (SOP) need to be then certified as a trainer before they can train people? I've never heard of such a thing and it seems rather redundant. I would hope that the person approving the SOP knows it well enough to train people on it. We manufacture dietary supplements in the United States.
Thanks in advance,
Matthew
What to include in a Containment Plan? - SQFI Corrective Action Report
So, I'm fairly new to food safety, and I've just had my first SQF Audit. I've received my SQFI Corrective Action Report, and I need to submit:
-Responsible Person
-Root Cause
-Corrective Action
-Containment Plan
-Preventative Action
I'm a little overwhelmed, and I can't find a definition of what a "Containment Plan" needs to include...I think I've covered the Responsible person, root cause analysis and corrective action properly, but I'm unsure of the last two. Is there somewhere I can see an example of a supplier response to a CAR? Because I'm totally lost, I'd like to know that I'm approaching this properly and the clock's ticking...
Thank you so much
Label Review when no changes
When doing a yearly label review if you know there have been no changes to ingredients, cook instructions etc. can you just sign off and call it reviewed? Or do I need to review as I did the first time?
Food Waste as Animal Feed - What kind of label?
I work at a food manufacturing plant that produces a lot of food waste. We used to send our food waste as animal feed, but with the new regulations (117.95), we are unable to do so without labeling the containers with the ingredients. The problem is that our waste is a mixture of many different items that builds up over time, and labeling it accurately is not impossible. Does anyone know if it's okay to use a label that has all of the possible ingredients listed on it to cover everything? Or, what is the next best thing? We have been sending tons of food waste to the trash weekly due to this, which I really dislike, but I also don't want to break the law. Thank you
Food Safety Plan for SQF
Hello, I am needing some help on the food safety plan for SQF. While reading the requirements of the plan it seems o me that they are describing my HACCP plans and my Hazard Analysis forms. Can I use these for the "food safety plan" or do I have transfer all the info into a "procedure" form?. Any help or pictures of some current plans would be
appreciated
HACCP and management for fish factory
Hi all, I'm running a little fish factory and I'm having problems the HACCP plan and how to organize all the paper work. I have always been working in the production area and this is my first time in charge of the whole thing. Could anyone provide any guidance or share old HACCP plans so I can compare with my one? Anyone know how to manage all this information?
Many thanks, any help would be much appreciated.
Cheers,
Pato
FDA Food Defense, Mitigation Strategies Against Intentional Adulteration
I recently took the AIBI Food Defense Coordinator training. This went in depth into the law (21 CFR 121 Mitigation strategies to protect food against intentional adulteration) and industry best practice in food defense. It was a good class and I recommend it.
However, has anyone noticed the incongruity between the FDA's suggested mitigation strategies and the requirements of the regulation? If you look at the suggested mitigation strategies, most of them do not seem to consider the possibility of an inside attacker.
Anyway, my main reason for posting is that I work in the process industry and we have a facility that produces spray-dried dextrose that is run 24/7 in three shifts with only one operator per shift. How can I implement mitigation strategies to actionable process steps when I have to consider that the one operator will be the attacker? Alarms, key control, peer monitoring, authorized personnel areas, etc. do not work when there is only one person running the process. And no, we cannot hire more people.
Any input is appreciated.
Thanks,
-John
Does anyone have an example of a label review/approval document?
Does anyone have an example of a label review/approval document that I could review?
Thank you
What to include in a service provider assessment?
I see that one of the new sections is asking for a service provider assessment? How could this be done for services like uniforms, lab testing etc? Do we have to make a checklist of assessment criteria? It seems odd to me, if I have a service agreement and they are meeting the terms of that - what else do I need to document?
Thanks
Need help-we have bacterial count from pasteurized fruit juice
Hello guys! I know many here are knowledgeable about microbiology of pasteurized products. We are producing fruit juices which undergone pasteurization. We got a very low 2 CFU/ml TPC. Because of this, my immediate supervisor told me to do retest because pasteurized fruit juice should be <1. As far as I know, pasteurization "reduces" microorganisms not "kill all of them". They think that, pasteurization does kill all. I already defended my side but I really need a much better answer for them. Any good suggestions from all of you guys? Thanks in advance.
Sulphur dioxide in coconut juice with pulp
Dear Sir, I would like to understand about coconut juice with pulp in EU law. The coconut juice with pulp can be added E223, or not? I am confused about the category of coconut juice with pulp. Could you please let me to clarify?
Is a defect inspection camera an OPRP?
Actually we have a process in which machine make a 2 pcs can by press. There is crack and hole. Which cause hazard. To identify this hazard we install a camera. Here camera will be an oPRP.???
Can anybody share a hazard analysis for metal can manufacturing?
Can anybody share the hazard analysis for metal can manufacturing
SQF 8.0 Quality Code (SPC Requirements)
Hi, Can anyone suggest if Statistical Process Control (SPC) is mandatory for implementing Quality Code for Food Manufacturing? If yes, can anyone give me an example of SPC tool used in Food Manufacturing?
TIA
Regards,
Aus
Is the SQF Honey standard the same as the SQF standard?
Happy New Year to All, I have heard there is a SQF Honey standard, Is this just the same as the SQF Standard?
Thanks,
Tracey
Food Fraud and Allergen Assessment
Good afternoon everyone. I am new on here. It's good to know I am not the only one out there that doesn't get all of the Allergens and Food Fraud sections of the code version 8. I have done a lot of research on allergen and run into a lot of nothing. Lol. We product dog treats mainly using poultry. We will be starting more proteins this year, 2018, but for now poultry. One ingredient we do use is dried egg. There is controversy of this ingredient actually being an allergen. If you read on the ingredient and how it is made it states;
"glucose is removed from liquid egg white prior to drying by fermentation using a yeast or bacterial culture, or by oxidation to gluconic acid using a glucose oxidase-catalase enzyme system. With glucose removed, dried egg whites are completely stable."
So at this point, still an allergen? If yes, why? The protein itself?
As far as lubricants, JAX food grade is what is used in the plant? How is this an allergen?
Food Fraud.... we are a small plant of 35 people, and that includes management team. If there was food fraud it would be coming from the suppliers. How do you prove or disprove that?
I took the Food Vulnerability Assessment. Some of those questions.... no idea.
Kasie
Handling LeDa vs ALBA Standards
Does anyone else handle their LeDa, ALBA and other Allergen standards in just one document? We are located in several countries on all continents (except Antartica), and I find it much easier to handle one comprehensive list.
What is the simplest way to generate batch numbers?
Hi, my partner and I own a Vegan dessert company and we have recently developed a product that will be available for commercial purchase, we have sent the sample for nutritional analysis which we understand is required by EU/UK law but I am also aware that for any product for commercial sale will need a batch number to identify the product in case of expiry/product recalls etc.
I have very minimal experience apart from working with LEAN processing/manufacturing in my previous job, does somebody have a simple system/quality management system that we could adopt? What is the simplest way to generate batch numbers?}
There are 7 ingredients that go into our product mix so I would assume we would need to be able to list these and their description, manufacturers & expiry dates etc for each batch number we generate?
It would be great if you could help us out on this journey to becoming a commercial seller.
Thank you :)
Ash
