Latest Topics from the Forums
Control of Blades - Non conformances
Hi, we are flexible polyethylene packaging manufacturer who does food and non-food contact packaging. Just wanted to get some suggestion around Control of blades, at the moment we use Stanley 99E Retractable Blade Knife on our shop floor for various purposes and replace the blades every now and then. We also have some slitting blade which are used on the lines.
This is how we manage at the moment, blades and blade holders are kept in the QC office and QC only oversee the process. operator need to come down to the QC office to get blades/holders and sign them out on a log, once operator needs to replace the blade he will come back and sign in the blade again. As much as I want this to be perfect this doesn't even come close to be working.
People are not signing them out properly, whilst returning the blade they are not filling the log and fail to return the blade holders as well. I have found loads of loose blades and holders all over the place. There are 4 shifts so it's easier for things to slip away and blame the other shift things comes in. Training has been provided and I have checked the records myself and some of the staff got disciplined as well but didn't improve the situation as such. THE PROBLEM STILL EXIST!
What would you guys suggest? I am ready to answer any questions you may have?
Thank you for reading
Kind Regards
Compliance guy
Rare Beef Safety?
Team, Just concluded my surveillance audit and my auditor had issues with our kitchen serving rare beef (55- 60 degrees). Is there any validation or citation that supports that? i showed him my lab analysis results done over the year but said that was not convincing.
Any help?
Thank you .
Difference between internal audit plan and internal audit schedule
Dear everybody, can you tell me the different between internal audit plan and schedule. If yes, could you please give me the example templates. I am food industry newcomer.
I appreciate your help a lot.
How to check core temp of vacuum packed fresh & frozen seafood?
We have recently started vacuum packing our seafood products. What would be the best way to check the product temperature (Core) of vacuum packs fresh & frozen?
Regards
How to validate our internal laundry effectiveness?
Hello everyone, I need to validate our internal laundry effectiveness. We just recently moved to this system. I check the cleanliness with protein swabbing (weekly and randomly swab few uniforms). I asked an external lab for technical advise they said, we should send actual gourmets for tests which does not sound very practical. If you have any internal laundry experience, I would be grateful to receive your advice on what tests to be done.
Best Regards
Mary
Can we store unwashed produce with RTE products?
I was wondering if any of you have any experience in this. Can we receive unwashed produce and store it in fridge, where there's also RTE products? I understand that it has to be segregated but does it need a physical barrier?
Why there is so much confusion between CCP, OPRP & PRP?
In any food industry why there is so much so much confusion between CCP, OPRP & PRP? Is the ISO standards inadequate or the message is not clear by ISO 22000:2005 FSMS course's.
Protective clothing (7.4), removing overalls before bathroom or eating
Hello everyone, could anyone share experiences or information regarding the fact that BRC 7.4.1 requires that employees should remove protective clothings/work clothing when using the bathrooms or lunchrooms. Has anyone made a risk analysis that proves that it is unnecessary in a dry environment (confectionery).
Thank you
GD
BRC Checklist
I need to know about brc
FSMA - Articles on the Rules
The Global Food Safety Resources website has a few good articles on the FSMA and some of the rules. A good overview for those who are unfamiliar with FSMA.
I hope you find this helpful.
Ryan
Is it possible to wash spice and herb prior using?
Hello there, is it possible to wash spice and herb prior using? If no is there any other alternatives to wash off the chemicals, physical and microbial hazard?
Million thanks.
Internal Audit Training
Hi all, I've been asked by my boss to find a course for a staff member to do with internal auditing. I personally did a level 3 course in auditing and inspection skills a few months ago but the storage and manufacturing company I work for wants somebody else to have a similar qualification in order to back me up and audit areas I wouldn't necessarily be independent from. Rather than a course in a classroom situation like I did, we are looking for an ELearning course which obviously would cut some costs and probably save some time. Does anyone know the best place to find something like this? I've looked in one or two places but nothing I've found so far seems completely relevant or quite right.
Many thanks,
Andy
Raw Materials Control in BRC/IOP
Hello everyone, I’m working in a company who produces ends for cans. I would like to know if, according to BRC/IOP, we should contol the inks and the streech film at the reception? in the standard it is required to control all raw materials but i don't know if streech film and inks are considered as a raw materials also.
Thank you for your help
SQF Code vs other GFSI standards
Hi, just interested to hear others opinions of SQF vs other GFSI standards such as BRC? My site is SQF and I wondering if there is any value in changing certification.
HACCP Manual For Milk Powder Repacking Unit
Hello, anyone can guide us with a HACCP manual for a milk Powder repacking Unit?
Thanks
Vipin
SQF Level 2 – Addressing Quality in modules 2 & 11?
I'm extremely uneasy about including the word "quality" in our Food Safety Policy / Procedures. Though I absolutely want us to produce a quality product, I don't want to be audited against anything that level 2 doesn't require, because I don't want to fail our audit or get non-conformances because we don't have the quality aspect backed up with forms / procedures. My question is: is this justified or am I getting too caught up in the verbiage?
Corrective Action for CCP Physical Contamination
Hi all, we have just had our first BRC audit under v5 and received a minor ncr regarding the corrective actions for identified CCPs in the HACCP risk analysis. The actual statement is 'The corrective actions for the identified CCPs (CCP1 - bolts etc from tooling, CCP2 - paint flakes off machine components) failed to refer to the actual procedures to be followed regarding potentially contaminated product.'
I have rewritten our quality procedures to fit in with the Standard clauses. Product contamination control (4.9) where you would expect this section appears to focus on glass, brittle plastics, ceramics and similar materials control, sharps control, chemical and biological control.
Can anyone point me in the right direction for which clause covers the 2 CCPs please? We address them during the machine set up using the checklist which covers the CCPs but this wasn't sufficient.
Declaring Allergens other than Big 8
Are there any regulations regarding the labeling of additional allergens besides the Big 8? For example, many people are allergic to sulfites - is it acceptable to list sulfites in the allergen Contains statement to warn consumers of its presence? I have not seen any similar topics..
FSSC 22000 V4, has the new version been released or finalized yet?
Has the new version been released or finalized yet? When will we be expected to adhere to the new standard. We were audited to V3. We got certified last year (Apr 2016) and our 1st surveillance audit will be Apr 2017.
Do sanitation chemicals need to be Kosher?
Hi. does anyone know for sure if sanitation chemicals need to be kosher? I know there are certified kosher chemicals on the market, but I am curious if this is for marketing purposes or if it is an actual requirement. We are looking into a new company and they assure me that their products are not derived from animals but I wonder if this is enough.
Thanks!
Starting point for warehouse drain swabbing
I am interested in starting a drain swabbing program in a perishable distribution center that primarily handles produce. This would be in a wet environment. This is a flow-through facility with no processing being done. I was just looking for some opinions on what type of program might be best for this operation. Are there kits that can be utilized?
Thanks
