Latest Topics from the Forums
Aerobic germcount
Hi everybody, I've received the microbiological analyse results of two products, deer burger and turkey beef stew.
The results that got my attention are:
Deer burger, aerobic germ count 30°C: 1.400.000 CFU/g (standard is 1.000.000)
Turkey beef stew, Aerobic germ count 30°C (shelf life test): 6.000.000 CFU/ g (standard for shelf life test is 5.000.000).
I've contacted the lab who did the analyses and asked about the turkey beef stew and he replied that it was pretty normal for shelf life tests that the aerobic germcount is too high.
He emphasized that the pathogenic bacteria we're all within the norm.
Can someone confirm his reaction?
I've a gut feeling that this isn't exactly right, since the norm is already raised from 1.000.000 to 5.000.000 for shelf life tests.
Second opinions?
Thanks!}
Kind regards,
Michiel
Food grade patch tape for super sacks
What is a food grade tape that can be used for patching up super sacks?
Sifting Screen Mesh Size UK
The FDA mesh size to control foreign body contamination is 7mm. Is anyone aware of the standard in the UK?
Thanks
Allergens and Organic feed
Hi, the world of learning never stops!!!
I would like some advice please as this is a new one on me......We are a beef slaugheter house with our own lairage and just recently I have made the site purchase some cattle organic feed.
This has been completed "Whoop Whoop" as we always get caught out on the audit that there is none on site. However my query is with the ingredients which are: Wheat, oatfeed, Sun Exp, Soya Exp, Lucerne pellets, Maize, PALM KERNEL EXPELLER, Ground oats, Flour Bulk, Sodium chloride and magnessite bulk.
My query is as we are a nut free site, with having this feed on site with PALM KERNEL EXPELLER is this not a tree nut and classed as an allergen! If this is the case how do I handle the nut free site policy if this is on site.
Any advice would be gratefully received
Material for Safe, Food Contact CheckWeight
So I have a strange question. We have a cable attached to a weight to drop down into a grain bin to give us an idea of how full it is. I know there are all sorts of food safe utensil companies out there but I cant seem to find basically a brick or weight made of the food safe material. Maybe if you have your favorite food safe tool/utensil site that would also help!
Can I edit a Certificate of Analysis?
Hello everyone, I have a question I have never come across. I have a customer who would like to edit the Certificate of Analysis of a Decaffeinated Tea to show the actual amount in milligrams of caffeine present in the tea. Is this allowed? Or because this is an official document from a primary source, must it remain completely unchanged?
Thanks,
Wayne
Metal detector BRC minor NC
Hi all, Just had BRC audit and received non-conformance for 'Annually metal detection calibration carried out with bigger metal pieces compare to operational critical limits'
MD calibration 2mm, 2mm, 3mm and operations 1,2mm, 1,5mm, 2.0mm, is this significant or are the calibration sizes not important as they are measuring something different.
Will contact calibration service but really wanted some insight before doing so
Thank
Please review my HACCP flow for a trading company
Dear Colleagues, We are a trading company buying directly from suppliers and selling to customers worldwide (no warehousing nor contracted forwarders). Our process starts with receiving the sales manager report and ends with shipment clearance at customer destination.
I have given a deep thought and followed decision trees for every step in the process to assign critical limits and points.
Though, I am having difficulty determining which is which. I have attached the process for your kind opinion.
Thanks,
Mohamed Sarhan
Procedure for Material Handling Equipment (MHE) Cleaning
Hello Everyone, I'm updating the Cleaning and Sanitation Program. Currently, I'm working on the Master Sanitation Schedule and I included MHE cleaning once a month. However, I was wonder if you could share the procedure to cleaning MHE equipment such as forklifts, and other industrial trucks.
Thanks in advance and Have a nice day!
Any laws that require company address on food packaging?
Hi, Are there any laws related to writing down company address on food packaging..? can it be just be email address and phone number or it has to be full address, we are about to move into our new building and I am in process of amending my existing artwork for some other reason, so though would change address as well, but my colleague advice me not to as we not yet producing any food in that premises, so I was wondering if I could just put company name, email and phone number in the packaging so that I don't have to amend it again when we move to new site.
Any advice would be appreciated.
Thanks,
Nadim
Is there any standard available for calibration?
Is there any standard available for calibration?
Any Reputed company in KSA for calibration?
Any Reputed company in KSA for calibration ?
Anyone have frozen cooked food manual?
Anyone have frozen cooked food manual which having all processes...
Can anyone share the BRC standard?
Can anyone share the BRC standard?
Smoking in non-smoking zones
Smoking in men's ablution facilities: this was turned into a major finding for 2018 as it was found a minor during our 2017 FCCS audit.
A smoking zone was created about 50 metres from the men's toilets. In spite of this, signage and training awareness not to smoke in toilets there are still employees that do not obey . We have no acceptable manner to proof that a person did not adhere to the rules and without evidence we are unable to initiate disciplinary action.
Smoke detectors and alarms were suggested- will sensitivity to be triggered by cigarette smoke be efficient.
Your experience and help how we can tackle this to solve the problem will be appreciated.
IRCA Approved Trainer
Can anyone tell me the procedure of IRCA approved trainer procedure?
Does ISO 22000-2018 correlate to ISO 45001-2018 ?
How the Risk Assessment of ISO 22000-2018 correlates with the ISO 45001-2018?
HACCP Decision matrix (likelihood/ severity) Substantial or not ?
Dear All, I am working on the shredded Iceberg Lettuce and little bit to confuse with the HACCP Decision matrix (likelihood/ severity) Substantial or not substantial. I have attached the file for all of you for reference kindly checked and suggest me, the direction is correct.
Your input will be highly appreciated.
Regards,
Ashfaq Hussain
Flies issue in processing area
Hi All, we are facing the flies issues in our facility, we are producing burgers and vegetable shredding units in same facility. In training session, we are facing too much trouble due increasing the flies. The following steps already done.
Glue fly traps, ILT, electrical flies traps and daily internal fumigation Out side of the facility.
Moreover, fogging can be possible in processing area as food safety guidelines with preventive measures like cleaning and sanitation program to eradicate risk of chemical.
Anyone share experience for better improvement.
Regards,
Ashfaq Hussain
Critical to Quality Manufacturing Control Points (CTQMCP)
Hi all, looking for Critical to Quality Manufacturing Control Points (CTQMCP) for Food safety and Quality management system for bakery industry.
As per my understanding it is the validation matrix of CCP's and QCP's in whole process. Kindly share any one experience for understanding.
Regards,
Ashfaq Hussain
Waste Handling and Disposal Procedure
Hi All, I am working on the Waste Handling and Disposal Procedure and little bit to confuse. I have attached the file for all of you for reference kindly checked and suggest me, the direction is correct.
Your input will be highly appreciated.
Regards,
Ashfaq Hussain
Raw material for mincing
Hi, Can someone advise me on the raw material requirement in UK for mincing. What I would appreciate clarity on is what age of frozen vl trim can be used to mix with fresh vl trim? and does traceability work the same for frozen as it will for fresh.
Thanks look forward to your comments
Pest Control Training for Staff
Hello, I just finished up on audit and was stumped on not having pest control training for staff. I do not even know what that would look like. I devise a pwrpt that covers best practices at prevention, but I was not sure if there is something in specific that I am supposed to target. Do you have any suggestions? Any information is greatly appreciated.
Thank you,
-BB
Hair Nets in Processing Facility During Down Time
I am in the process of clarifying some of our GMPs and am looking for feedback on other processing facilities practices. Currently, hair nets and beard nets are required at all times during production, but on down days (typically Friday-Sunday) all GMPs are thrown out the window. Maintenance, management, office personnel, contractors, cleaning crew etc don't have to follow most GMPs in the processing area because "this is how it's always been". There is obviously no product running or exposed packaging at this time, but equipment is still exposed. How is this handled at your facility?
Thanks!
Using almonds with Best Before Date expired
Hello everybody, I'm just after your thoughts on this. My Ops team have 'found' in the raw materials store a quantity of blanched flaked almonds. The BBD ended in March, and so they want to use them in a baking recipe. My only concerns are one of Alfatoxins..... Or is this not really an issue because of the blanching process?
Look forward to the responses.
Kind Regards,
Steve
Do you has the BRC V8?
Do you has the BRC V8 ? Share for me, because I don’t down it on BRC Web.
Thank
Effect of moisture content on cashew nut kernels
What is moisture content effect on cashew kernels?
Protocol for Document Review
In doing an annual review of all our documents (SOPs), eventually the reviewed date will change on all the SOPs. However do I need to change reviewed date for the records attached to the SOP although no changes have been made on the records. Is it OK as per ISO 22000 requirement to be using an SOP dated 2018 with an attached record dated 2017
Food safety emergency drill
Hello, Please I need help closing out an NC during our FSMS recertification. Food Safety Emergency Response drill not conducted using scenarios that will impact negatively on the Safety of the Product.
This was the NC. We conduct mock recall as part of our traceability. However we have never conducted the Food safety emergency drill. I want to know what goes into it and what parties or people need to be involved. It is an edible oil production company and we have a mock recall checklist. Do I need to develop another checklist for this drill or I can use the same checklist. Attached is a sample of our mock recall checklist.
Kindly advice regarding this.
Fumigation for Flat grain beetle
Flat grain beetle, 4grams/ m3twice 15 days exposure period ,Plus 10 days extension, no leak, high gas ph3 concentration after aeration and during sample found live insects, commodity flour moisture during fumigation 11.00, is the insect gain resitant? immunity, tolerance,
Primus-Is testing of blown (not compressed) air required for HACCP?
I understand that testing of compressed air is a necessary Operational PRP. However, I am unclear about the need to test blown (not compressed) air. The specific situation involves blown air that is used to direct the movement of cut greens on a harvest and packing line. Testing of compressed air is a well established O-PRP; but a client opines that regular filter changes on the blown air intake manifolds are sufficient and testing is not necessary, because the air is not compressed. I'm helping the client to prepare for a GFSI audit, and am wondering if there is a standard response to this condition. Thanks in advance for any advice or info you can give!
SQF International Conference
Hello, I would like to know if any of You ever visit the SQF International conference? How was it? Is it something that worth to visit?
I just want to know if these conferences are informative and if its worth the time and money. The next conference is in October 23 - October 25, 2018, in Atlanta, GA.
Please advise.
Thank You
Quality Is The Goal
Rapid Testing for Listeria
We have traditionally been sending swabs to an outside lab employing traditional methods for a 5 day turnaround time. Can anyone recommend a fairly simple rapid test for Listeria spp.? Has anyone ever used Neogen's ANSR Listeria Right Now?
How long do I need to keep records for 7 days shelf life lettuce?
Dear all, can somebody help me. My process in lettuce has 7 days shelf life. How long do I need to keep my paperwork?
Thank you.
What documentation is required for sending Food Waste as Animal Feed?
I know there have been a few threads on this topic before, but I figured I would start a new one since it is somewhat of a case-by-case basis.
I had a question about the documentation I would need to create in order to give product waste to a farmer to be used as chicken feed. We would be giving him baked loaves of bread, not dough or anything else raw.
What documentation would I need to give to the farmer? Would I need to become a PCQI for Animal Feed?
TACCP/VACCP in Food Service
Good Afternoon all, hope this makes sense to someone. I am in the process of updating out documentation and trying to put together a TACCP/VACCP assessment/analysis plan in Food service. Part of our company provides full catering services providing meals these are cooked and served onsite.
Cafeteria - (hotplate self service and assisted service)
Packed lunches
Private buffets
Would I be right in thinking that to do the TACCP/VACCP assessment/analysis, i would break the processes down and look at the possibility of TACCP/VACCP in each of the separate processes.
Tests for Allergen Proteins in Celery
Are there any commercial methods available to test for the allergen proteins in Celery such as Prolifins and PR-10? Are any laboratories in Europe offering such a test?
Color-Coded Utensils
We have to use color-coded utensils and brooms in our facility (raw dough manufacturing), and I'm wondering if anyone knows if we need our wet mop handles to be color-coded if we change the mop head after every use?
Help! Quality Issue bloated bottle with liquid marinade
Hello, I have no previous experience with working with liquid marinades.. (a product made from water, fruit juice, Salt, spices, vinegar, and sodium benzoate) We recently experienced an issue causing the plastic bottles they are packed in to be bloated which caused it to kind of explode. We usually keep at room temperature but our warehouse is about at 75-86dF now in the summer. Does anyone have feedback relating to this as to why it’s happening?
Thanks in advance.
No overall/overcoats for management staff
Hi, I have been asked to carry out a risk assessment in accordance with BRC v5 standards to provide relaxation on office staff (including production manager) overalls/overcoats on the shop floor.
UK has seen constant rounds of heatwave and being a plastic manufacturing it doesn't help on our shop floor.
Wondering if someone would be kind enough to shed some light on the consequence of not wearing protective clothing but just the high-vis vest on top of their own clothing whilst out and about on the factory floor?
How would one go about creating a risk assessment? What would be the format? how to verify if it’s acceptable by the BRC?
PS: we do have to wear hairnet and beard snood though.
Many Thanks
Compliance guy
Example Hazard Analysis for Red Meat and Mincing
Please can I ask to view an example of a Hazard Analysis for Red Meat and Mincing, in relation to age of meat before mincing controls and the control of storage conditions and shelf life in relation to Clostridium survival in vacuum packed meats.
