Food Safety Talk Newsletter Issue 189, March 19, 2015 Hello and welcome to the latest news from the International Food Safety & Quality Network. Tod
Food Safety Talk Newsletter
Issue 189, March 19, 2015
Hello and welcome to the latest news from the International Food Safety & Quality Network. Today's newsletter includes details of this week's Food Safety Fridays webinar and the latest from the discussion forums.
Best Wishes,
Michelle Timperley
The International Food Safety & Quality Network
This session outlines the need for comprehensive crisis management planning. It addresses the lack of preparedness consumer products companies are accomplished in rapid crisis response. This session covers the critical elements and the functional benefits of a customized holistic plan. Attendees with gain key insights to the benefits of this impactful design:
▪ Multi-tiered cross functional teams (Based on a Companies management style, skills and culture) ▪ Crisis communication planning (Internal & External - Digital / Social Media, Common issues companies face) ▪ Addressing all perils (Staying current and proficient)
Webinar: Proactive Approach in Managing Supply Chain Partners
Speaker: Melanie Neumann
Date: Tuesday, March 24, 2015
Time: 8 am Pacific | 11 am Eastern
Duration: 1 hour
We invite you to attend a complimentary webinar featuring expert Melanie Neumann from The Acheson Group. During this webinar, the experts will discuss on how to design a robust supplier risk management program that will help organizations clearly identify and manage risks , prioritize control strategies, and monitor supplier performance ,and also highlight the best practices to comply with Foreign Supply Verification Program (FSVP) requirements.
Organic Candy Director
13 March 2015
Hello there! I am drawn to this site because I am newly the Director of Operations for an Organic, Allergen free, candy company. In doing that and being in a small organization, the responsibilities of Quality also fall under me and although I have worked with quality programs in the past, it's never been my responsibility to implement and write these.
I run in to a lot of challenges as we currently have one line running and we aren't doing any manufacturing in house. So a lot of the information I find is too detailed and non-applicable to my operation, however we want to put them in place!
I find myself writing a lot of SOPs, training programs, and many many binders! Just looking for some guidance on how to go about these things from a much smaller company standpoint and how to get them in place so we can step up to a GMP audit this year voluntarily. First steps, a HACCP program whereas I don't think we will have any CCPs because my PRPs will cover the minimal hazards present within our plant.
So far loving what I've found on this site and hoping to make a few connections that are mutually beneficial!
One thing I can't figure out, how do I search the forums?
Thanks!
Angela
New Member San Francisco Bay Area, California
11 March 2015
Hello All, I failed to introduce myself when I first joined last week, so I thought I would take the opportunity now. My education is as dairy scientist and half my career was spent in dairy food safety, QA/QC. I also spent five years as a 3rd party GMP auditor. My experience as a food safety and quality manager at various facilities includes both USDA, FDA, coffee, tea, cultured and non-cultured dairy products, beer, bakery, chocolate, meat and poultry. I have no experience yet with any of the GFSI benchmarked scheme, but hope to make that the next big adventure.
Member Poll
As a Food Safety Leader what are your biggest challenges?
With ever increasing demands from customers, standards and regulations; managing and maintaining an effective FSQMS can be very demanding...
This month we're asking Food Safety Leaders about the challenges you face in your organization. The hope is that we can share ideas and perhaps support each other in overcoming these challenges.
The IFSQN are pleased to announce the launch of an FSSC 22000 Implementation Package covering both the Food Safety and the NEW Quality elements of the FSSC 22000 certification scheme.
This premium package is suitable for Food Manufacturers looking to achieve certification to the FSSC 22000 scheme for Food Safety Management Systems.
The comprehensive documentation system provided covers the requirements contained in ISO 22000 food safety management standard and Technical Specification TS ISO 22002 part 1 Prerequisite Programmes for Food Manufacturers and now also covers the quality management requirements of ISO 9001:2008.
All document templates are fully editable to suit your process and are provided by download in standard Microsoft Office formats.
Checking Driver's Identification for Own Truck Drivers
We have to check driver's identification and have them print and sign their name to incoming receiving papers, do we also have to do this for our own truck drivers?
Dust, Fly and Vermin Proofing SQF 11.2.7.3
18 March 2015
Hello, I am new in this forum. I just start to work to obtain the SQF label for my company and have a question about the chapter 11.2.7.3.
The said that the external doors in food handling areas must be adequate fly-proofed
What if all the external doors in the company where I work are not directly in the food handling area ?
We have to chose a least one the following methods:
For fly-proofed annex, do you know if a simple trap for insect is enough ?
We have three external doors, just one have an air-curtain, and one of the three is always closed (exit door). Do I have to add an air-curtain on the other door ? Or the trap for the insect is good ? And we have three roll-up door (one always closed too). And we have nothing but the insect trap for these doors. Do I have to add a fly-proofed, or the insect trap is enough?
Thank you in advance for your answer!!
Anaelle
Keeping Up To Date-Research Strategies
18 March 2015
Most food safety/quality programs want you to show how you keep up to date on the latest trends, information, and scientific advances that apply to your product. I've seen questions on this forum asking how this should be done. In my Google Scholar routine search, that sends articles to my gmail, I saw this guide to research today. It was prepared as a manual for the York Health Economics Consortium, but it is a very good basic description of how to systematically research a topic.
This is pretty much the same process that I have been using for many years in science and legal research.
Hope this helps someone.
Martha
BRC V7-Free PDF VS Unlocked PDF for £95.00
18 March 2015
This may be a dumb question but what is the difference in these 2 pdf files from BRC? Does the free pdf count as a "copy" of the manual during an audit? I would think the would want you to spend money.
Thanks
G
2.4.2.4 Food Safety Fundamentals (Management Review)
18 March 2015
Hi! I need some help, One of the minors we received during our "desk audit" doesn't make since to me. The minor was against clause 2.4.2.4 Food Safety Fundamentals. It states the following:
The effectiveness of the pre-requisite programs shall be verified as described in 2.5.4
Her evidence stated that:
The review of the effectiveness of the pre-req program is included in the management review but the methods and responsibilities are not documented. I have looked over my process over and over again and I can’t figure out how I didn't show the methods and responsibilities.
I attached a copy, Maybe I am not seeing something she is. Is it as simple as adding a line that says all pre-reqs will be reviewed during management review for effectiveness? Maybe I am over thinking this lol
Thanks in advance!
Loni
BRC V 7 TACCP and Supplier Chain Risk Assessment
17 March 2015
Hi All, Has anyone started to update their manuals to BRC version 7. Could you someone please share the TACCP and Supplier Chain Risk Assessment. I thank you all for your help and advice in advanced.
Calibration of Devices
17 March 2015
Greetings all, for those who don’t know my recent posts I work for a small company to which I have been given control of all things BRC and food safety related. YAY I say recent it’s been a year now and although I’m finding my way I still get caught out by something new....
So..... V6 section 6.3 if I am interpret ting this correct is that for example:
Scales and temperature probes that are used for monitoring CCP's or related to legality i.e. Weight of finished product must be calibrated to a recognised standard if one exists.
So my question would be, If my weights are calibrated and my reference probe is calibrated to a UKAS or similar standard externally. is it acceptable to calibrate internally based on risk from that? do I still need to send each probe /scale off to be individually calibrated to that same standard?
Also Moisture machines - we do not use them for any CCP or legal reasons we just do this as a point for quality. I presume there is no standard for this equipment because it uses temperature and weight which again can be done using the calibrated weights. and temperature is built in to the device. my interpretation would be as above for probes and scales. am I right there?
Lastly Aw machines this is used for final product analysis and is food safety related so I would argue it needs to be calibrated to a standard which is?) and where above id would use a calibrated weight or ref probe does such a thing exist for Aw machines???
Any help here appreciated, I feel the company is throwing money away if I’m right. which I could put towards buying some new scales and the like....
Kind Regards
Dave
Exterior planting shrubs, flower beds
17 March 2015
Is anyone aware of a requirement that would prevent us from planting hedges, shrubs or flower beds next to the building at the main office entrance? There has been some rampant discussion here as to yea or nay.
Poultry Sticking Knife
17 March 2015
To all poultry folks out there, I am looking to source a new Poultry Sticking knife, the dexter-Russell cannot do the job for us as it doesn't hold up well enough which turns into a hazard I don't want, breakage, missing tips etc. Can anyone suggest an alternative? Currently using a scalpel handle with blades that can be switched out, but this isn't ideal either.
Thanks
Specific requirements to meet Halal cleaning
16 March 2015
Can anybody tell me what specific requirements I must meet for Halal cleaning, specifically after running a pork product.
Thanks,
Pete
2.5.1 - 2.5.4 SQF System Verification
16 March 2015
Does anyone have an example of how the document covering 2.5.1 thru 2.5.4 should look? Most of the verification and validation methods have been outlined in the individual procedures. Any help is appreciated!
Suzie
Suppliers for colour coded utensils
16 March 2015
Just curious who everybody uses for their colour coded utensils? We use nelson jameson but I had note left on my desk today after I forgot the invoice in the coffee room and the boss saw the cost of these utensils. To paraphrase the note said "find something cheaper"
So who do you guys get your supplies from, in Canada preferably?
HACCP Pre-requisites and validation
16 March 2015
Hi I hope someone can help! What is a metal detection validation study supposed to look like? I understand you check all pack sizes with various test pieces but don't understand what the procedure for this must say. Can anyone help or give an example of what it should say?
Also a pre req annual review - what does this involve? pre reqs are audited at least once a year during the internal audit process but I have been informed this isn't enough and we have to show a formal pre req review. how would a pre req review look? would this be a case of getting the list of procedures/polices/forms/logs etc (pre reqs) and sitting down and going through every one? would it just be like your auditing them or would it just be a check to see if they are up to date? what would you record to show this has been done?
Many thanks in advance for all your help
W
Design and requirements of a decanting room
16 March 2015
Hi there, we run a jam manufacturing plant and up until now, we have been decanting our fruit and sugar in to stainless steel bins in our open production area but our last GFSI auditor has said because the fruit and sugar is coming from outside in to this building, that it’s not acceptable. We have plenty of room to build this room but I am just looking for advice as to what the room would need. I was thinking a changing area leading in to it with two drain areas to be able to wash down. Would anyone have any suggestions? Do we need a corridor for the bins to come from production to the decanting room or are there additional requirements of this room that I'm not aware of? The attached is what we were considering.
Any help would be great.
Thanks,
Sandra.
Mop Bucket Storage
14 March 2015
Hello, Can I pick your brains on how you store mops? We manufacture an ambient stable product in mixing tanks / vessels which are cleaned down using water and detergent after use, (no cleaning equipment used). The production is classed as "Low Risk" by BRC. We've had BRC Grade A for a few years.
In the production areas brushes, mops and squeegies are provided for cleaning the walls and floor. There is a wall mounted storage point to hang the brushes / squeegies etc from.
2 questions...
1. Where is the best place to store the mop and bucket? 2. Should we even be using a string mop?
These are the mops we use:
Is there a risk of causing environmental micro contamination by storing the mop in the production area, hung up like the brushes.
Production staff say they have previously been told that the wet mop-head will breed germs and cause environmental micro contamination, so they store it out in the warehouse. I think storing the mop and bucket in the warehouse and bringing it into the production area at the end of each shift does not reduce / increases the risk of contamination?!
If we're going to worry about micro contamination, should we change to a different type of mopping equipment...?
We don't supply Tesco, but if we did our production areas would probably be classed as "medium". I've read that we wouldn't be permitted to use multiple use string mops under the Tesco Food Manufacturing Standard. What sort of mops are used to comply with the Tesco standard?
Mops like these?
Thanks for your ideas,
Tom :)
Food Safety Team Leader Position?
14 March 2015
Hi all, Does the Food Safety Team Leader have to be the Quality Manager? Is it a conflict of interest if the Team Leader is the Production Manager, if this person has the qualifications, that is.
Validation of peracetic acid & chlorine to inactivate Hepatitis A
14 March 2015
Hello, I am trying to validate the use of chlorine and or perectic acid washes on fresh fruit and vegetables as an effective way to inactivate Hepatitis A. In view of recent events in Australia where hepatitis A was linked to berries from china I thought it prudent to validate the effectiveness of these sanitisers on food as opposed to food-contact. I have found some information for use in medical fcailities but the concentrations cannot be compared to the amounts used on food. Does anybody have any links to info that could help validate both the use of and the amounts we use. The effectiveness at low concentrations is linked to contact time but I need more documentary references to validate. Any help would be appreciated I have spent hours at this point reading a multitude of scientific research looking for snippets of information that I could use and my head is starting to spin...
We are considering a GMP audit and although I am Director of Operations, quality also falls under me. We considered a Siliker GMP audit and as I dug deeper, it requires that the HACCP Manager is a certified person.
Now we want to do things RIGHT but are also at square one. Would anyone have recommendations on a good first step GMP audit that will keep us from having to certify a HACCP manager? I know HACCP from working with it and researching and I have also built our program in house. It seems I'd end up having to pay $750 for a class that's going to just be a review of things I already know.
I appreciate anyone's recommendations!
Looking for a previously-posted training matrix...
13 March 201
I have been searching all morning and I cannot find a training matrix that I once saw somewhere on this forum! It was a really nice excel spread sheet with the list of employees down the left hand side and all of the training topics along the top (I remember that they were at a 45 degree angle, if that helps). It also had sub-sections under each employee that listed whether or not the training was required and then whether or not it had been completed. Can anyone point me in the right direction? Thanks!
Lighting fixture question
12 March 2015
Dear Friends,
I have a question regarding new lighting fixtures I am about to place in a new project. I am considering placing T5 led lighting tubes (since I have to buy everything from scratch, I might as well do it right). the thing is that the ones offered to me do NOT contain glass, they are made of an unbreakable plastic (I guess polycarbonate). The million dollar question: Do I need to buy the fixtures that have the protective plastic cover? I do understand those are for conventional glass tubes but this is not the case.
As you know, these fixtures do not come cheap, so I was thinking about installing the regular aluminium ones, but I do not know what is the take of FDA and HD regarding these new lights. Since I have to buy several dozens of these fixtures, money is a big issue.
Thanks for your help.
Robert.
Details on Using a Contract Manufacturer?
12 March 2015
Hello, I am really hoping someone can give me advice over contract manufacturer. The original owners of my snack food company are two brothers --one took the business into a retail store that produces and sells on the spot, the other brother chose direct to consumer route with a large production plant (both in the US). They both sell under the company name; however, the recipes, packaging, product names, etc. themselves are different.
My plant had an SQF gap analysis recently and we were told to "review the contract and agreement" with this retail store. If the scope of our certification is limited to the products produced at the plant, would conducting audits at the retail store be enough to suffice?
I would really appreciate any ideas, experiences, and advice.
Thank you!
Micro specification establishment
12 March 2015
How are micro testing specifications established for food manufacturing? I have pulled some numbers from The Compendium of Methods for the Microbiological Examination for Foods.
Our product is much like a snack food and used as an ingredient in other's formulations. Primarily vegetable oil and wheat dried to moisture less than 2%.
Is there a set of standard numbers used in the chip / cookie food space and where are they pulled from?
Validation of Control Measures-OPRPS
12 March 2015
Hi All, According to ISO 22K, is there a requirement to validate OPRPs or it only applies to CCPs? .Someone help. Am getting confused by the requirement.
Agwanda
Product Development and Roll-Out/Launch
11 March 2015
Hi All, I sure hope I have understood how to properly post and have chosen an appropriate forum subsection. Please forgive me if I have made an error. This is my first post aside from introducing myself.
Once upon a time my facility (former) was gifted a set of documents specifically designed to develop food products and capture all the myriad details of the desired product from idea conception to getting on the shelf. It was specifically to meet the requirements of Costco, but could be generically applied for any client/customer. It consisted of 5 or 6 documents all in MS word except for the instructions were pdf. Alas, I have lost it due to a HDD crash (remember to back-up!). It was a remarkable tool because I could mandate the sales people who had zero acumen for science, food safety or quality, to capture the data indicated on the forms at each stage of the product development as they interphased with the client. I could take the data to HACCP and business meetings to have meaningful discussions, predictions, time-lines, as well as keep QA and production appraised of the real-time situation for any given product launch. In the end, the set of documents comprised an utterly detailed specification sheet about the product. Per chance does anyone have these documents and willing to share? I have searched to no avail.
Kind regards,
Xylough
Net Weight Declaration
11 March 2015
So I recently came across some smoked salmon that we purchase that says it's Net weight is 4 oz. We weighed samples and found some products underweight some were 3.92, some 3.85, etc.
Is there an allowable % that a product can be underweight compared to its Net Weight Declaration?
Also, say the salmon was at 4 oz during the time of packaging, and during transit and holding, oil and water are absorbed into the packaging, therefore when weighing the actual salmon, the fillets are no longer 4 oz.
Shouldn't the manufacturer determine the average lost during this time and modify their 4 oz salmon to say 4.25 ounces to compensate for this loss? Otherwise it’s misleading to the consumer?
Thank you
Weebus
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