Average Product Loss for Beverage Manufacture
I apologise if this is in the wrong section. We're currently working on our product loss during manufacture to determine a realistic acceptable target (historically the R&D department have allocated a 20kg loss regardless of product type or batch size).
Would anyone working in (or have worked in) the beverage industry be willing to share their targets when it comes to product loss during the filling process? I realise that depending on the product, pack size, fill process, etc this will probably vary significantly however we're hoping it will give us a good base line to compare what we're currently seeing.
Any and all help is greatly appreciated.
SQF 2.3: FDA registration for a laboratory
Hi all SQF experts, so i was reviewing 2.3 contract service providers policy (which i did not write, it was the previous administration) and as a requirement asks for accreditation from ISO 17025 (which I'm aware that its a requirement from the code) and also to be registered with the FDA now this I have not idea where it came from (as i said i didn't write this policy) so my question is do any of you guys have and auditor asking you for FDA registration from your lab? Does FDA requires laboratories to be registered with them? please help me get some enlightenment on this.
Thanks.
Brenda
Switch to two HACCP plans, or stay with one?
We are a coffee roaster, and we also do instant coffee packing. We have always had one HACCP plan, which included both fresh coffee and instant coffee. Instant coffee has never been part of our SQF audit because none of our customers requiring SQF purchase instant coffee, though we obviously still included it in our HACCP plan. We are adding tea, which again has no SQF customers.
Would you split up tea and instant coffee away from fresh coffee, or put all three on the same HACCP plan?
Tea and Instant Coffee have exactly the same process, being run on the exact same machines etc. (Open bulk bag, dump in hopper, pack through machine)
Fresh Beans come in green and we roast and grind and flavor and do other processing steps to, none of which are performed for tea or instant coffee.
Tea and Instant Coffee are packed in a sectioned off room, with dedicated machines (fresh coffee is never in this room) way in the back of our facility.
Would adding a second HACCP plan cause any problems with our scheduled audit for one HACCP plan? Again no customer requires SQF when it comes to the proposed new HACCP plan.
Supplier Regulations for Dietary Supplements Facilities
Seeking for help in understanding FSMA and FSVP regulations for our suppliers better. Where in the FSMA regulations it is stated that retention samples have to be retained for at least 1 year expiration date?
Thanks!
SQF Documentation - records requirements ?
I'm starting to build my companies SQF program and came across clause 2.2.3.3--Records--"Records shall be readily accessible, retrievable, securely stored to prevent damage an deterioration and shall be retained in accordance with periods specified by a customer or regulations."
Two questions:
1. Is it permissible to scan records and documentation and save the image on a computer?
2. If it is not permissible to scan records and documentation, how long does the physical copy need to be kept? Any insight is greatly appreciated!
| 1. | Is it permissible to scan records and documentation and save the image on a computer? |
| 2. | If it is not permissible to scan records and documentation, how long does the physical copy need to be kept? Any insight is greatly appreciated! |
Request for Yum Brand Standard
Does anyone have a recent PDF of Yum Brand Standards for a food safety audit? I assume they are still doing audits under their protocol?
Thanks
Recycled Paper Used for Label Verification
Hello! I created a label verification page in which the team will put the label on the paper and some other details and turn it into me daily. My question is, we have a lot of paper that are used once (invoices mainly) and we keep it for notes or any internal papers. Do you think I can print my verification on the other side of the used paper? Would an auditor give me an issue? The reason I would like to do this, is because we print many different labels a day and if I already have a lot of recycled paper, I can in a way save money by not printing on normal paper. We would use about 8 pages of label verification each day unfortunately due to the size of our labels and also how many different products we package. These are also labels we print in house.
OPRP vs CCP Glass Contamination
I'm so old OPRPs weren't a thing when I started doing HACCP plans :)
However, I'm working on a HACCP plan for bottling alcoholic beverages (spirits - whisky, rum, vodka).
Using our Corporate Tech Services decision tree is leading me to a quandary. I've always considered the risk of glass contamination as a CCP.
but our process to control this hazard is to monitor the air and water cleaning lines (depending on which line the product is running on) to ensure the pressure is within specification.
and to visually inspect that the air/water cleaning equipment is working appropriately. (Empty Bottles are manually dumped from cases and then inverted and either air or water washed before being filled).
the question in our Decision Tree says " Is the frequency of monitoring/checking the control measure sufficient to enable immediate corrective action? If yes, CCP, if no OPRP.
As we do not have any sort of immediate way to tell (eg no alarms to alert if the pressure should drop below spec) , we have containment and rework procedures to deal with an eventuality of finding that the control has broken down between the hourly checks.
So, in that case, is it an OPRP - despite the fact that glass contamination is critical?
Sorry if this sounds a ridiculous question.
Eventually we will want to certify this to FSC22000 standard, but we've a ways to go yet.
Is the frequency of monitoring/checking the control measure sufficient to enable immediate corrective action If Yes, - CCP, If No - OPRP
FSMS - how to define Scope?
What are the different ways of describing scope of a FSMS?
Italian Extra virgin Olive oil Labels
Could I have the link to the new guide to food labeling in the USA? I should make a new label for Extra Virgin Olive Oil and I would like to be sure I am not wrong
Is the frequency of monitoring/checking the control measure sufficient to enable immediate corrective action If Yes, - CCP, If No - OPRP
Looking for assistance re: Raw Material Code...
I am trying to understand what exactly "Raw Material Code" is as well as UK/D ID ( I believe it's Universal Kosher ID) as well as the Digital Kosher ID Currently I am trying to understand what exactly "Raw Material Code" is as well as UK/D ID ( I believe it's Universal Kosher ID) as well as the Digital Kosher ID
Wanting to learn about root cause
Hi everyone my I'm M. Ortega and I have join to learn more about the food industry, at the moment my goal is to learn more about root cause.
Filing a complaint towards an auditor
Hi all! Once again im fighting a battle here to do what's right. Can you file a complaint towards an "SQF auditor"? I looked the auditor up on the SQFI website and the auditor is registered. I need to file a complaint towards them. Hopefully they can get suspended for falsifying audits. Has anyone done this before? Is it going to be anonymous? Thank you!
How do you manage your food safety management system?
In the good old days pen and paper were the norm for documenting procedures and records. As time and technology has moved on a myriad of solutions have been developed to make the management of FSMS easier. Please vote and let us know which tools you use to manage your FSMS.
Is microwave safe and effective for destroying weevils in flour?
Hi, Is microwave can get rid of weevil in flour? Is microwave safe for health?
Is treatment of drilling water used in production process required?
Good evening, I have a small problem: we are carrying out a danger analysis for a date factory and we use the drilling water as process water in this case is a treatment is mandatory for this type of water ( by chloration or UV) to guarantee the bacteriological quality of the water. And in the case of use of treated public water (the microbiological quality has been proven satisfactory after analysis) water treatment (by chloration or UV) is it mandatory or not?
Kill Step Validation Research for RTE Cereal/Kasha
I need to conduct a hazard analysis for a RTE product. We are interested in producing Kasha: whole groat buckwheat which has been roasted. Moving forward I would like to collect validated research on the time and temperature for killing pathogens (such as salmonella, E. coli) for a CCP. Would anyone have a good source for such studies I might be able to reference. Thanks
Report food registry
Hi everyone, to update our crisis management/recall procedures, I've been reading the FDA recall guidances and other information about the RFR and I still have some doubts about regulatory requirements. I've also been searching on this forum and I haven't found anything that specifically answers my questions.
If a customer (nor a retailer, neither a consumer) informs me that they have found a microbiological issue in an ingredient I have sold them, but they are going to "solve" the problem (heating or irradiating. not as a part of their process), should they report that to the RFR? should I? It's not yet in the supermarket shelves, it's in their warehouse, so does it fit in the definition of reportable food?
"...an article of food (other than dietary supplements or infant formula) for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death to humans or animals". Let's imagine that the problem is a low recount (<100 cfu/g generic) of E.coli in an ingredient that won't support its growth.
Apart from that, the FDA guidances for the RFR (https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-questions-and-answers-regarding-reportable-food-registry-established-food) has the following Q&A:
I. Notifications
I.1 [Amended May 2010] If a responsible party (Party A) notifies the immediate previous source(s) and/or immediate subsequent recipient(s) of the article of food (Party B), as required by FDA, should Party B submit a report to FDA and provide a notification to Party B’s own immediate previous source(s) and/or immediate subsequent recipient(s)?
Yes, if Party B meets the definition of a responsible party, Party B should submit a report to FDA as soon as practicable, and within 24 hours after receiving the notification regarding the reportable food. FDA may require Party B to submit a report to FDA as soon as practicable, but in no case later than a time specified by FDA, and/or to provide a notification to Party B’s own immediate previous source(s) and/or immediate subsequent recipient(s) of the reportable food. See the response to Question I.5 for more information. This confuses me so hard. Thoughts anyone? Regards.
Ingredients that need to be broken down in sub ingredients
Hi to all label experts: I’m wrecking by brains here trying to figure this one out, we are small company that produces frosted/non frosted cookies and baking goods (brownies-cornbread) the owner of the company just pointed out that labels seem to be to long in the section of the declaration of ingredients, he is trying to push for a reduction of content, right now we are declaring all of the ingredients and the ingredients that they are made of, now the question is do we have to do this for all of the ingredients even if they are a small portion of the content? what about colours, flavourings and decorates (sprinkles) ? what if we already declare ingredient like sugar, do we have to declare it in each ingredient that it does contain it? Can someone point me to the section of the FDA code that handles this type of issues? Thanks for all of the help. Brenda.
Validation and verification of cleaning & sanitation process (CIP)
Please explain how to validation And verification ,of cleaning / sanitation process (CIP) in dairy industry?
Accredited Version of ISO22000:2018
Hi, we have implemented ISO 22000:2018 but we have visited 2 certifying companies now but they are informing us they cannot certify us with the accredited version of the same until later on this year. They are giving us 2 options
1. Get the ISO 22000:2005 then upgrade during the surveillance audit.
2. Get the unaccredited version of 22000:2018 then have it accredited when they receive approvals.
My question;
1.Is there anyone facing the same issues-do we have companies that can certify us for the same but the accredited version?
2. Of the two options which one is viable considering the target timelines we had set for certification is due?
Thanks
Sulfur Dioxide declaration on packaging
Hi All. I would like to seek some advice on packaging labelling. I have a natural raisin product, where it origin process do not added any permitted preservative (SO2), it is a natural sun dry process. But we had done the incoming checking on a few batch, the preservative SO2 was detected more than 10ppm. Sometime it is within the specification below 10ppm, the result was inconsistent. According to regulation, product with added SO2 or with SO2 level more than 10ppm would need to be declared. If I declare as "Contains Sulfur Dioxide." , can i not to include the contained of preservative in the ingredient list. As the origin was not added with preservative. Or any other method to put on labelling....
Benefits of moving from high risk to medium risk food processing?
Hi all, what is a good thing about moving from High risk food processing to medium risk food processing? I know it is a broad question but I have an interview and it might be one of my questions.
Food Fraud threat assessment and mitigation FSSC 22000 V4.1
Hi team, glad to join this forum. Undertaking a FSSC certification in a months time. Any ideas on Food Fraud threat assessment and mitigation are welcome.
BRC Issue 8, Clause 1.1.6
Hi. Can you help me with my understanding of the BRC Issue 8, Clause 1.1.6? Thanks
How to determine drying time for meat?
Hello Folks, Is there a mathematical equation to determine how long and at what temp to dry meat to get the moisture below 10%? Or is trial and error the only way to figure this out? Its been a long week and my brain is ready to quit, I apologize if I did not state my question very well. TIA
Raw seeds microbiology
Hi everyone! I know I post many questions, but I love gaining insight from everyone :) So we sell raw pumpkin seeds, we buy them from a supplier. This supplier does give us a COA indicating it's clean, free of pathogens (E.coli, Salmonella)/. However they sent us a letter indicating that they do not recommend selling raw product and cannot be held responisule for any raw product that is sold for consumption. , That despite their COA indicating its free of pathogens, without a further kill step such as cooking or roasting they cannot guarantee the absence of pathogens. And I agree with them. However management are confused about this. What are everyone's suggestions/recommendations about this? We just repack those raw seeds and thats it. Shall we indicate on the package a warning for customers? That they must cook and cannot consume raw product? Or we just discontinue selling it? Thanks!
Is Storage & Distribution different from the Food Safety standards
Hello, everybody. Tackling a new project with a company that wants to be certified as quickly as possible in BRC Storage & Distribution. My main experience is with Food Safety standards such as BRC, FSSC 22000 and SQF so I'm just wondering if they're really worlds aparts in terms of the audit experience or there's not that much difference and there's more focus on certain points in Storage&Distribution compared to more basic requirements in Food Safety. I'm currently reading the Storage&Distribution V.3 Guidelines and requirements and I see a lot of stuff that is also used in Food Safety, though I'm a bit worried about the focal points in the audit. In your experience, what do you guys think?
ISO 22000 for secondary packaging?
Hi all. Am new here & to ISO 22000 so I appreciate all the assistance I can get. My client is a manufacturer of secondary packaging (no direct food contact) & has implemented ISO 9001. They are now wanting to implement ISO 22000. With the the research that I have done, I feel that it's not necessary to implement ISO 22000 and that they should rather add the risks (e.g. rodents, hygiene) to the ISO 9001 risk register. Please can I get some guidance on whether my thought process is correct? Many thanks
Assessment of Hygiene and HACCP in fast food outlets
Hi, I am a new member, a student of Environmental Health Science ( Food Safety and Quality Assurance option) pls i need members help on the topic above on the possible ways to conduct research work on this as guideline for my work. Thank you. Oguntade Asesola Saheed
Traceability of chocolate in continuously topped up holding tank
Hello. We are in the process of installing a line for layered bars. Most of these will be coated in chocolate and the chocolate holding tank will be continuously topped up, with GI's to cover the manufacturing requirements. It will not be cleared out from batch to batch. This proposal is worrying for me as I am not sure what to do in a chocolate supplier recall situation. Can anyone help please? Thank you very much.
Can freezing extend the expiry date of processed meat (Ham)?
I am seeking for your advice on expiry of processed meat (Ham). Currently we stored our ham in freezer (-18oC) once its arrive at our premise. The given (printed) expiry date for the ham is 3 months from production date. Please advice if frozen storage can extend its shelf life, and if yes how long it would be.
SSOPs for cooks using personal knives etc
Hi - I am looking for information on SSOPs for having the knives and utensils brought to work by chefs and cooks for their personal use while at work. I have seen many that do not do more than wipe them off before placing in the carry bag to take home, and then the next shift not cleaning and sanitizing first. Thanks
CFIA Inspection legend
Hello Canadian folks, anyone who's already using the new CFIA inspection legend with the Maple leaf + licence number on their retail products? So, my question is - when you are following the new labelling regulation, I guess it just make sense to use the new inspection legend right? Instead of using the old one and then the rest of your label is compliant with the new regulation. I just want to see some hands on these as I haven't seen any retail products with the new inspection legend in retail, or maybe im just not looking to hard? Thanks!
Seasoning Blends - Yeast Count Effect
We produce custom ingredient blends for Snack Foods, Bakery, Meat, Soups, Sauces, etc. Our standard Yeast spec is less than 1,000 cfu/g and finding periodically results over 5,000 cfu/g - can anyone shed light on the effect on a seasoning blend with <.5 aW and <1.5% moisture in all reality?
Control of Revision History
I have two programs, that I maintain (ISO 9001:2015 and ISO 22000). I have been trying to figure out a simpler way to deal with revisions as some of the documents my company uses have more pages worth of revisions than work instructions. I wanted to get the revisions explanation off the work instruction/SOP and keep it only in the document register, keeping only the last two reasons for change. If I do this am I still in compliance. the documents will have this header:
Level III Standard Operating Procedures: VERSION: A
Effective Date:
Review Date
Page #:
1of 1
Department Responsible:
Approved by:
and my document register will have this: Document Number Description Status Document Date Last Document Revision Last Review Date Reason for Change Location of Document
Age of HACCP Training Certificate
I had a customer request a "younger" copy of my HACCP Training Certificate - it is dated 2011. Is there an expiration to training certificates? Does the FDA require CE to maintain the certificate?
Can anyone share a documented allergen management plan?
Can anyone share me a documented plan allergen management. Thank you
Looking for a documented procedure for food defence assessment
Good evening everyone I am looking for a documented procedure for food defence assessment. Thank you
Getting absolutely overwhelmed with customer food safety questions
My team is receiving dozens of food safety questionnaires per week. These are darn close to paper audits that we are to fill out and return as part of their qualification procedures. It takes roughly 2 people working full time to fill in and return these documents. Some of them are 50-80 pages long. Like I said, they are pretty close to "fill it in yourself" desk audits. We are a distributor and have adequate food safety records, but sometimes the questions get into super minutia that require detailed conversations with our vendors. I know from talking to colleagues that this is becoming even more common than it was in the past. I was wondering if anyone had any Grand Sweeping Knowledge that might help me better address this with my team so I am not burning up 2/3 of 3 people's days filling in forms. We have played with the idea of sending stock answers, sending certifications, setting a "floor" of sales where we will do this level of documentation (if you buy a truckload a day, absolutely. If you buy a 10kg bag a year, no way). Help me Obi Wan Kenobi, you're my only hope.
Regulation 2018_775 Country of Origin for Primary Ingredient
Good morning all, Until yesterday, I wasn’t aware of this standard….. may have joined the party late. One of my customers sent me link. From what I can work out it relates to PrePack Goods only? They are telling me the following:
The primary ingredient can be interpreted as the following:
• An ingredient or ingredients of a food that represents more than 50% of that food
• An ingredient or ingredients which are usually associated with the name of the food by the consumer
I’m really confused, and wondered if anyone could help? We make ambient bakery products, and so if I gave the example of a oat flapjack, does it mean that I’m looking at all the ingredients to establish which one represents more than 50% of the flapjack? So lets say margarine does. But then margarine is a compound ingredient itself, and so the components of this come from various countries. Or does it mean, I’d look at margarine as a whole and the country its manufactured in? Like I say, help would be appreciated! Really confused!
Case Study...product contaminated with Listeria
Hi, I am considering the legislation associated with a product recall and crisis management due to a product being contaminated with Listeria. So far I have considered an organization's legal obligations in relation to:
- The Food Safety Act
- EC No. 2073/2005
- EC 178/2002
Articles 7 / 19 / 21 / 55
- EC 478/ 2004
- The Food Hygiene and Safety Regulations 2013. Is there any other legislation I have not considered that may be worth considering? Please bare in mind this is my first post and is also a case study, not a real-life event and thank you for any guidance in advanced.
High E.coli count detected by customer
Hi all, our customer was detected high E.coli count in our product. What is the corrective action should be carried out in this situation? Corrective action write-up will be much more appreciated. Thx in advance.
GMP training of candidates sent by staffing agencies ?
Hi everybody!!! How has been your experiences with candidates sent by staffing agencies. Are candidates trained by staffing agency, in GMP’s, before sending them to their respective clients?
Master cleaning schedule
Hi all, Is it required to state in a master cleaning schedule what type of record is being generated as evidence that the schedule is being followed for each area? I have seen some of the documents already uploaded in this forum and I'm totally comfortable with how mines is set up, however, I have gotten suggestions that the logs etc should be included so I wanted confirmation to the validity of that suggestion given that it is a schedule. Thanks in advance. S.M
Best sealant: sheet metal to concrete
We just built a honey bottling room inside of our warehouse, and I would like some advice on the best recommended sealant for a corrugated sheet metal to sealed concrete junction. As you may see from the attached photos, there are some gaps from the wall to floor. We will have a daily wash down on the floor and possibly smaller area wash downs in the room throughout the production day. The drain in the bottling room is on the opposite side of the room from an area outside of the room that can potentially standing water (small puddle) if left un-squeegeed. If this happens, it will take a great deal of work to clean the floor inside the room (going from across the room around the bottling line... introducing another drain is not an option at this time) if a good seal is not in place. Thank you!
Labelling requirements - preserves for farmers market
I have an ex-colleague who has asked me a question. They are wondering what are the labelling requirements are for preserves such as jams, marmalades, relishes etc for sale at farmers markets etc. i.e, direct sale to the consumer? We are in the UK. They make various types of preserves such as orange marmalade with ginger, ginger jam, rhubarb, apple & ginger jam, and different types of relish, such as onion relish. They are asking about labelling requirements. Do the FIC regs apply in cases like these? Do they need to label the fruit and sugar content, QUID and also asking if there is a minimum sugar content that applies? If anyone could help, I'd be very grateful. Thank you for reading. :-)
What is the easiest way to track consumable parts?
I'm new where I am and we are using a very basic program for inventory. Whenever I need a consumable part I am told to look for it, and when I ask if the consumables have an area or bin location, I was told that it's tracked on a "need basis". Pretty much, if I wanna look up consumable part on the system, it's not listed, and I have to physically look for it. The reason I was told, was because then we'd have to track it. The problem with this system is that parts are fairly unorganized, and sometimes we are required to order the part we need now and wait up to a week for it to arrive. Additionally, if we do run out, we have to look up the part all over again in the parts catalog. (specific examples include pneumatic gaskets or bearing seals, not nuts and bolts). What is the easiest way to track these parts? Should I recommend we start putting them in the system?
IFS 4.15.3, check vehicle temperature of external transport
Hi there, In the IFS food standard is written in 4.15.3: 'Where goods must be transported at certain temperatures, before loading, the temperature inside the vehicle shall be checked and documented.' And I was wondering how people manage these standard with external transport. Some questions which pop-up:
- What do you use as standard? When is it to warm or cold?
- What kind of corrective actions could be taken?
- What is the purpose of the measurement? I mean you have contracts/agreements with transporters about the transporttemperatures. They know which temperatures the vehicles should be. And it is only at that moment. You don't know the temperature of the whole trip to delivery. I'm interested about your thoughts. Regards, Marinka
Vulnerability assessment...ease of access to the raw material
Hello, I am doing the vulnerability risk assessment for BRC using priority risk number. For the likelihood of detection, likelihood of occurrence and profitability, i have to fill in a column for ease of access to the raw material. Can anyone clarify what is meant by "ease of access to the raw material" for the 3 categories listed above? Thank you
Action plans for NC's not carried out in a timely manner
Hi everyone, recently, our organization conducted audit of the internal audit. One of the findings observed is that "action plans for the issued NC's per process owner were not carried out in a timely manner." This is due to lapses in the implementation within the set target date and due to late submission of objective evidences to the assigned auditor within the verification schedule. This is a recurring major finding from the previous audit of IA. As per ISO 22000:2005 Cl. 8.4.1 "The management responsible for the area being audited shall ensure that actions are taken without undue delay to eliminate detected non-conformities and their causes." Do you have any suggestions on how to address this? We have tried many corrective actions for this including hiring a personnel to just monitor progress/status of each action plan prior the target date, follow up process owner on a weekly basis to remind them with their upcoming TD and monitoring tracker facilitated by dept. head of each process owner, but none of these were effective. Would really appreciate your help in this matter. Thanks in advance!
Personal Hygiene Requirements
Hello there, I am just starting to work on our company's new personal hygiene requirements, it would be a great start to have a look over an existing document. Would anyone on the forum be kind enough to share a copy of their sites personal hygiene requirements? Thanks
FDA Reader
I ran into this site. Thought some of you might like it. Very informative. https://www.fdareader.com/
SQF Ed. 8 - 2.4.8, justifying an exclusion on Environmental Monitoring
I work in a meat plant and we do not have environmental program for our Raw Ground and Raw Not Ground plan. Can we do a Risk Assessment on Why do we do not have a Environmental Program and meet the Code. Or. Do we need to have a program and do some testing. Feedback is welcome.
Free of allergen claim
We recently started working for a new client and one of his customers has on the label 2 allergen free logos: gluten-free and milk-free logos. We are a packaging company which is a service provider for packaging and storage of fresh fruit and vegetables. How did the supermarket get to the fabulous idea of putting gluten-free and milk-free logos on their private label, I have no idea. I also find it strange that they have the full nutritional value of the product on the label, although for fresh fruit and vegetable this information is not mandatory in the EU. And whoever works with these products knows that the content of sugar is never the same and changes depending on the fluctuations of the weather, season and source of the product. But back to the allergen problem. I understand that a bakery which is producing rice cookies will put a gluten-free logo on them to make sure that customers suffering of allergies will buy the product, but why does a tomato, strawberry, grape or mandarin need to be gluten-free? I can see from far away that there are only grapes in the packaging. And of course we have these allergens in our company because we can't tell to our employees that they are not allowed to eat bread, yoghurt and cheese from now on. We have hygiene rules to prevent cross contamination with allergens (eating only in canteen, no working clothes in canteen, washing of hands at return to work), but will this be enough at the audit? I really don't want to send a product which is not ours (it is owned by the client, who selects and assesses its suppliers) to be tested at the lab or start doing swab tests only because some supermarket decided to put allergen free-logos on products that are obviously without those allergens. I checked in the supermarket and everything that is locally packed with own brand label has the same logos.
FSSC 22000 audit to old or new standard?
We have been benchmarking 2005 and have just been presented with the expense of an updated manual. Our audit is scheduled for three weeks from now. Should I audit to the older standard or to the new one we haven't even looked at yet? Thoughts, please?
