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Latest Article

ISO Align and Enhance ISO 22000

The long awaited second edition of International ISO Standard 22000 Food safety management systems — Requirements for any organization in the food chain has just been published (June 2018). Not surprisingly, there are a number of changes, there is much closer alignment with other ISO management standards, additional strategic requirements to address organizational risks and opportunities and more detailed food safety requirements.

Read More >>

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Webinar Recording

Effective food safety training in the digital age – we aren't robots yet

In this lecture we will discuss the difference between competence and awareness and ways to provide both, in an age where computers have an overwhelming impact on the way we learn and millennials are gradually taking over positions formerly held by members of previous generations.

Watch Recording >>

Download Slides >>

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New Member Introductions

Introducing Mayomi Israel
I am Mayomi Israel I am a microbiologist, and holds a M.Sc. degree in microbiology, I have to my credit a 22 years experience in the pharmaceutical industry. I presently work as a quality control manager in a Medical device manufacturing company located in Ilorin Kwara state, Nigeria

Introduce myself
Halo, my name is Andrius Ginting. I am from Indonesia. On September I will audited BRC. Can you help me for that?

New Here
Hi members, I am new to this forum. The reason I joined this forum is I am soon joining a Food manufacturing company as a Product Development Technologist, hoping to gain as much info and guidance from the members here to enable me settle fast in my new role>

Thanks!

Introduction
I look forward to participating in the conversations, learning about different ways to address the food safety challenges my company's customers face, and sharing my experiences.

Glad to be a new member
I look forward to participating in the conversations, learning about different ways to address the food safety challenges my company's customers face, and sharing my experiences.

Hello everyone
Hi, everyone. I'm a food safety manager having been involved in the manufacturing of different prepackaged food products ranging from dairy, confectionary, chocolate, snacks, noodles, beverage or you could say every prepackaged except meats. I joined the forum to be of help and spread the food safety culture amongst us. Another is that, I also wanted to be updated with relevant information and best practices each country or manufacturing plant may have in terms of food safety management. Happy sharing and exchanges everyone.

Courteous welcome
Hello to all the members of this fruitful forum. I've been in the food packaging industry for 20 years, in various capacities from the coal face to senior management roles. In advance, I'm gratefully appreciative of any support and advice people in this forum can supply. And I will equally provide a common sense approach to compliance within the workplace.

Happy complying....

New to GFSI
Seeing forward in broadening my knowledge. As a Food Safety mentor, implementor on the FSA and HACCP system, willing to still learn and share knowledge on this web platform. Assisting and creating templates for those of the unknown how.

Stop by and say hello >>

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Topic of the Week

BRC Global Standard for Food Safety Issue 8 is now available

BRC Global Standard for Food Safety Issue 8 is now available from the BRC Book Shop:

Also available:

BRC Global Standard for Food Safety Issue 8 Guide to Key Changes

BRC Global Standard for Food Safety Issue 8 Interpretation Guideline

Kind regards,

Tony

Read More >>

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Latest Topics from the Forums

What insecticides suitable for stored product pest?
What insecticides suitable for stored product pest?

EMP and Site Construction
Two questions here.

1. I joined a company and as I review their EMP I'm beginning to question. They swab for both Entero and Salmonella on zones 2, 3, and 4 and they only do Salmonella for a majority of zone 1, 2, 3. Can someone please explain what reasoning you may find to this. We run low risk product. We essentially just clean the product and send it off for further processing. No RTE present on site. No water introduced at any point of the process or cleaning (exception being deep clean when everything is shut down). I'm new to the industry and am curious why you would swab for both if a fail on entro would indicate the possible presence of salmonella. I also don't understand why you would choose to do salmonella over entero as entero covers more organisms including Salmonella. Do you see any trouble that may come from doing entro swabs on everything rather than the majority salmonella, or both?
2. What sort of things would you take into consideration for site construction. Do you have any examples of risk assessments or things of the sort? Have you ever been audited during construction/equipment moves. How did it go. What extra precautions did/would you take?
1. I joined a company and as I review their EMP I'm beginning to question. They swab for both Entero and Salmonella on zones 2, 3, and 4 and they only do Salmonella for a majority of zone 1, 2, 3. Can someone please explain what reasoning you may find to this. We run low risk product. We essentially just clean the product and send it off for further processing. No RTE present on site. No water introduced at any point of the process or cleaning (exception being deep clean when everything is shut down). I'm new to the industry and am curious why you would swab for both if a fail on entro would indicate the possible presence of salmonella. I also don't understand why you would choose to do salmonella over entero as entero covers more organisms including Salmonella. Do you see any trouble that may come from doing entro swabs on everything rather than the majority salmonella, or both?
2. What sort of things would you take into consideration for site construction. Do you have any examples of risk assessments or things of the sort? Have you ever been audited during construction/equipment moves. How did it go. What extra precautions did/would you take?

Many thanks!

Emergency Drill Checklist - Food Safety Team
Good day all, I am a member of the food safety team at my organization and we have been given the task to create a checklist that can be utilized after a drill to ensure that products/ materials are safe or were not compromised. Can someone share a checklist or form that can be used by the team?

Thank you,
S. Reid.

Looking for a basic template for Creating a Quality Strategy
Hello All! Absolutely swamped with work after annual leave and now being instructed to create a quality strategy by Friday !!!!

Does anyone have a basic template they are willing to share ?

Thanking you in advance

Microbiological criteria for marinades
Can you tell me your opinion about microbiological limits for marinades? My idea is test marinades for total aerobic bacteria and bacillus cereus.

Preventive Controls Audit – What SOP’s are required?
During the PC Audit, auditor stated that I need an SOP for every process step that people or automation is involved in. Is this what is needed? Or were they going a bit overboard with it. If it is, would following the flow chart and noting everything that is done till the product leaves the facility be the best way to tackle this?

Would trucks being weighed in need an SOP? The company’s main SQF person quit, so this has all been put on me. This will be my first time creating a SOP. So all advice welcomed.

Thank you for any and all advice.

How long must a BRC program be in place before an audit?
Hello. Our company is preparing for our first BRC audit. I've read that there is a certain amount of time that the program is to be "in place" and being used prior to the audit. I thought it was 2-3 months but needed someone who can verify that number?

Many Thanks

SQF edition 8 module 2.2.1.1 - document control
Maybe I am over thinking this. For SQF EDITION 8 module 2.2.1.1 I states; food safety code for mfg includes: "A summary of the organizations food safety policies and the methods it will apply to meet the requirements of the standard...”

What does this necessarily mean? We do have the quality policy .. Is that the summary? Or should we have something typed up ? The word "summary" is throwing me off..

Thanks in advance!

Training procedure & Training Matrix for HACCP
Thank you very much for this valuable platform. I am learning a lot about HACCP from here. Can anyone kindly assist me with a sample of HACCP training procedure and a training Matrix. I work in a dry blending factory. We produce spices, soup powders, cool drink powders, dessert powders and milk powder.

Filter air blower as oPRP, what are the critical limits?
Dear all, I need to put filter of air blower as oPRP, but I’m not sure about the critical limit and monitoring activity. What the critical limit and how to monitor?

Thank You.
Dee

BRC Documentation Help
Hi Guys, quite new here and I am thankful for the resources posted here.

--- We are getting our first BRC Audit in about 6 months ( WE ARE A FOOD MANUFACTURING COMPANY IN THE UK) from now and we are 60-70% ready. I was wondering if anyone had a archive or any folder with the documents they used to show the auditor or for their own company records that they used for BRC. I am needing help with this as there are so many documents and I want to help my team out by potentially getting templates and example copies of documents, If anyone could please kindly post a folder of all the documents they used for BRC just to take ideas and inspiration from to help us in achieving BRC. Just any documents at all you guys used for BRC would truly be appreciated! Thanks guys.

Food safety standards implementation training
Dear All, I am looking for the online trainings in BRC/IFS/ISO (FSSC) 22000 standards implementation.

Thank you in advance for your information.

With regards

Implementing ISO & FSSC 22000 training webinar
Dear All, I have seen there has been an online training on implementing ISO & FSSC 22000, offered as a webinar (https://www.ifsqn.com/forum/index.php/store/product/84-implementing-iso-fssc-22000-live-webinar/ ) but it was last year (11 Aug. 2017), I would like to ask if there will be the same training in the coming days.

Kind regards
J.

Acceptable limits for equipment and employees hand swab
Hi, I would like to ask, kindly support to share the standards to be followed for acceptable limits for equipment and employees hand swab in bakery industry and vegetable processing. We are doing generally Bacteria Count, Total Coliforms, Yeast & Molds and Gram-VE (Bacilli). There is any standard please share,
We need to define acceptable limits based on any international standard for my plant.

Regards,
Ashfaq

Food Fraud Check List
Hi, kindly extend your support and share specimen of Food Fraud check list for ingredients and process steps for baking industry.

Regards,
Ashfaq

How to document the different BRC clauses?
Hello everyone, this site is awesome to learn from each other! I am new to BRC audit. Just have a question regarding BRC clauses. Does each single clause under a particular section has to be addressed on a single program separately or they can be combined to describe them in one program? As an example, section 3.4 INTERNAL AUDITS has 3.4.1 to 3.4.4, total 4 clauses. Can the all be combined under one program to be compliant? Thanks to all sharing wisdom and knowledge.

Regards,
ts33

HACCP Flow Diagram
Hello all. Looking for a little advice. We have a production line that has been set up for many years with a flow diagram that has always worked. It is a very intense flow diagram with 92 steps. Now we are going to add to this production line the introduction of a new packaging system. Currently the finished product is pack into 3-6lb bags and packed in a case. Now we will add the new pack line which is a tray pack. Depending on product we will use one or the other during production. My dilemma is that the old pack line has 15 steps, the new pack line has integrated many of the steps into one piece of equipment so there are only seven steps. Both lines then converge on a take away system to the freezer. I am not sure if I can show both flows on one diagram or should I have 2? The big issue would be the number sequence and how would or should it go? Any thoughts. Attached is the portion of the flow diagram that my headache is revolving around.

Can anybody verify if FDA regulates wheat flour to be enriched?
Can anybody verify if FDA regulates wheat flour to be enriched? In Canada, it is requirement that wheat flour is enriched. What about in US?

Thank you.

Customer complaints found metal fragment in our product
Hi all, How to respond to customer about metal fragment in our product?

Plastic or Poly Cotton Aprons
Hi all, Looking to get opinions on the kind of apron to use in a veg processing room. We currently use plastic aprons which are wiped and sanitized at the end of each shift for re-use the following day but I am looking in to the possibility of using poly cotton ones that would be controlled by the same company that launders our overalls. This would undoubtedly incur a greater cost to us but it is something I'm willing to make a case for if it is worth making the change.

What are your thoughts?

Regards,
Andy

'No sugar' mango and pineapple juice stabiliser?
Hallo everyone, what is the best 'no sugar' mango juice and pineapple juice stabilizer to use.

Challenging BRC certification body
I am helping a small processing facility who was unsuccessful in their challenge to a BRC audit finding regarding positive air flow in a high risk environment, despite a thoroughly documented risk assessment noting physical barriers, air sampling data, and other measures put in place to prevent cross-contamination with the production in the adjacent raw production area. Because the facility lost the appeal, their certificate has been withdrawn.

There are other facilities nearby who have received AA BRC ratings, even though they produce the same product with no physical barriers between raw and cooked product processing areas (never mind positive air flow). It is likely that they were audited by a different auditor and probably by a different Certification Body.

My client is planning to challenge the Certification Body's determination by taking it to the BRC Compliance division. Has anyone tried doing this? If so, could you offer advice?

Thanks

Making sense of PC, CP, PRP, Oprp, CCP definitions and interrelations
Hello all, I am updating a HACCP plan that someone else created, and the way they have interpreted the definitions of ccp, cp, prp, Oprp and pc are confusing me. We are currently certified to SQF level 2 under the old scheme and will re-certify to the food safety code Edition 8 in October. As I go through and revamp and revise, I want to make sure I am understanding correctly exactly what fits where. I have taken definitions from the FDA, the SQF code and general internet research as well as some older postings here on the topic. Here is what I think I understand:

CCP any point in a specific food system where loss of control may result in a high probability of a health risk. CP Control Point: Any step at which biological, chemical, or physical factors can be controlled oPRP Essential in order to control the likelihood of introducing food safety hazards to and/or the contamination or proliferation of food safety hazards in the products or processing environment. PRP Control measures secured exclusively by preventive actions/universal procedures used to control the production environment Preventive Control
Those risk-based, reasonably appropriate procedures, practices and processes that a person knowledgeable about the safe manufacturing, processing, packaging or holding of food would employ to significantly minimize or prevent the hazards identified under the under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packing or holding at the time of the analysis.
I am pretty clear on what a CCP is, and what an Oprp is. But what is the technical difference between a CP and a PRP? It seems to me that a PC, PRP and CP mostly are the same thing and should all fall under the same umbrella. Additionally, some of the CPs on our current HACCP plan is really GMPs like sanitation. Is there a Venn diagram that exists somewhere that can show where and how some of these overlap? I have a decision tree, but it only lists PRP, oPRP and CCP, not preventive control or control point.

Thanks in advance!!

Temperature in food processing area
We process ready to eat nut/ berries and dried fruit powders and protein powders. Does anyone know if there is a certain temperature the processing rooms need to be at? We currently keep them at 68 degrees. Manager wants to know if it can be changed to 72-73 degrees.

Thank you

Laboratory Information Management System (LIMS) suggestions?
Hello All! Would anyone have any suggestions for a LIMS for a small food manufacturing facility? I'd prefer to avoid SaaS type setups. I just need something that will export the data from a titration stand, NIR analyzer, color meter, and one or two user-entered checks into a txt or excel format. Any suggestions as well as their pros and cons would be greatly appreciated!

Regards!
CC

Hair restraints VS Hairnets
I work at a company that deals with ready to eat fruit SQF Manufacturing Module 10 and we are looking to change our hairnet policy to not having to wear one if you have a hat and/ or your hair tired back and secure."The Code just list states hair restraints are used where product is exposed"

What is your definition of a hair restraint?

Pesticide Residue Tolerance Levels
This is from the EPA on tolerance levels in certain crops. I am having trouble figuring out if our Oats (re-cleaned or steam rolled) are under the 1.0 ppm or the .05 ppm levels. Out product is used for feed. The chemical in question is Deltamethrin. Help please!

How often should a drain that has a plug in it be cleaned?
How often should a drain that has a plug in it be cleaned? we are a dry blending facility and do not use the drains on a regular basis.

Please provide guidance on the critical point of metal detector?
Hallo, In September we will be audited BRC. on metal detector we use Fe 1.5 Non Fe 2.0 and SUS 2.5 for critical limit. is there any guidance for this?
sorry my English is bad

I hope you can help me.

The USA Microbiology (Specification) Enigma
Dear all, I need to record a list of all the microbial specifications that food products must have in the US (when manufactured and sold there). I’ve been checking around and found little beyond FDA CPGs. I haven’t found any single resource that specifies all exiting food classifications and applicable microbial regulations in the USA, which I’m sure must somehow exist. Furthermore CPGs are vague. CPG Sec 527.300, for instance, mentions pathogenic microorganisms, such as Yersinia enterocolitica as pathogenic contaminants, however, no clear threshold values are supplied. CPGs start with a startling cautionary note: “(…) guidances describe the Agency's current thinking on a topic and should be viewed only as recommendations, unless specific regulatory or statutory requirements are cited (…) ”.

I suppose my question, in a nut shell, is what the specific regulatory or statutory requirements are. Are these Federal or should I review state by state regulations? In this regard, is there a practical thumb rule that can be used, e.g. <>

Any thoughts on how to get started with this challenging task will be greatly appreciated.

Thank you in advance for your assistance!

Need Help! Ravioli and Pasta Production HACCP
I am working on the HACCP plan for a company that makes stuffed Ravioli, Gnocchi, and Handmade Tortelloni. They want to be SQF Certified. I have done many HACCP plans over the years, but not for this type of product.

I understand Microbial concerns. I understand the need for Heat and Kill Steps. This company doesn't have that. They hand make the pasta and freeze it. they sell on sit and to stores. They have done it for years. The packaging reads Ready-to-Cook.

It seems to me like I would be looking at the auditor and saying "food safety is the consumers responsibility!!"

The only current CCP in their HACCP plan is Storage temperature for raw material and Storage temperature for Frozen Finished Product.

I don't think an auditor will accept this. In my mind there needs to be some type of control. I just don't know what.

Fruit and Veggie Puree in tank “too” long
Hi all, Looking for some thoughts and advice on this. Working in batching and packaging fruit and veggie purees of various types and formulations, we make batches (4000 lbs - 6000 lbs) which are then packaged into small individual containers. It is all high acid or acidified to less than 4.2 and most typically less than 4.0 pH. We have situations where after 6-8 hours the pH increases above 4.2 and increased by 0.2 pH from the beginning of the batch.

Do you guys and gals have any thoughts as to why this may occur?

Thanks

Country of Origin statement
Hello. We have a customer who has been purchasing Potato Starch (Product of Denmark) from us, and they repack it into small retail packages.
Once in a while, when we don't have Denmark potato starch stock we sell Potato Starch (Product of Holland) to this customer instead.
Now, this customer likes to include Country of Origin of raw material statement of Potato Starch on the package. Should it be like Country of Origin: Denmark, Holland?

Can this package be used for Denmark potato starch only?

Please advise me.

Receiving temperature of chicken
Hello everyone, I am a trainee in one catering industry which is located in India. our company purchases fresh raw meat which is at room temperature from the slaughterhouse, as a slaughterhouse is near to our restaurant. we consume that meat within 1 hour for gravy preparation. we purchase meat 3 times a day from that slaughterhouse. we don't store raw meat on our premises. I want to know few things which are listed below:-

• Is this a safe practice?
• Do I have to note down the temperature of meat which is received at room temperature at receiving point?
• How many documents I have to prepare for ISO audit related to this subject

Does anyone use Luminometers?
Hi All, first post, so would like to introduce myself I'm Brendan a Quality Coordinator based in Australia. The site I currently work at are BRC certified.

I am wondering if anyone has any advice or has used both the 3M Luminometer and/or the Hygiena one in relation particular to ATP but also
in Hyginea's case they also have claims of pathogen capabilities however what I have read is a lot of false positives. My main point of view
is that ATP will be brought in to replace current TPC swabbing we do, but keep the pathogen swabbing sent off site to an independent NATA
laboratory but if hyginea system works and can reliably get pathogen results just have as a more eyes on quick approach and not replace NATA
results as per requirements.

Just want to see others thoughts & experiences.

Thanks in advance

Staph detect infant formula, what action should we take?
Hi, We have had a staph detect on finished goods and our procedure is not quite clear on what to do. Can anyone please advise what is their procedure for OOS regarding Staph. I am very clear on what to do if it is Salmonella or Listeria.

Thanks

Labeling law: sending product to a store who will prepare and repack
Just want to check my sanity on this, your help is appreciated. We are making a '3 pack' package of sandwiches and selling them to a C-store chain. The store is taking the 3 pack, breaking them up into the 3 individual sandwiches, warming them in their oven, and putting them in foil bag in their heat box to display to their customers. Is that 3 pack exempt from FDA labeling requirements? There is no way that the 3 pack will be sold whole to a customer and the store is handling, heating, and repackaging it individually to sell as a ready to eat grab and go type item.

Thanks in advance,
John

Best method for handling corrugated boxes in a high care facility?
Hi, we have blue food contact bags for prep which we double bag having clear outer bag, which gets tossed in garbage. Any ideas on bringing full cases of corrugated boxes into high care area where you might be introducing contaminates on box.

I can do a risk assessment ...
1. the full case is added as opened
2. corrugated box gets broken down and stacked in one location in or outside of room
3. corrugated box gets removed by another employee for that job only, wearing yellow or orange apron

Am I over thinking this or on the right track?

Does anyone have experience with using saniwipes?
The facility only uses dry cleaning methods within production/food storage areas. We are a RAW nut processor. Does anyone know/have experience with using "saniwipes" in this type of environment for food contact surfaces? The product states that a rinse is not needed after sanitation.

Thank you so much in advance for any help.

Exemption for Direct Food Contact Packaging
Has anyone filed for a scope exemption? I'm in another query with management and now consultant who is asking for me to request exemption of our direct contact product from our audit scope. We would then only be requesting certification for indirect contact (secondary packaging) products. It's all run on the same equipment, on the same production floor at the same site.

As I understand, request to exempt product needs to prove that the exempted product does not put audited product at risk. Direct Contact boxes are a higher risk product than the low risk indirect product we want to be audited for. I just don't see how I can prove the need for exemption. SQF told me they would audit the same way because Direct Contact products are being produced, so we should just include it. Your thoughts?

Environmental SOP as per FSSC22000 4.1 requested
Please can ppl share an ENVIRONMENTAL SOP as per FSSC 4.1

Cleaning porous wall in small bakery
Hi all! Have a question about cleaning of porous wall in small bakery. The wall of process area made from limestone. The area is dry. But premises had another destination in past (canteen). According legislation the wall must be cleanable and washable. Also it must be waterproof. What you think about cleaning procedure with hoover? Is it possible? Thank you.

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About the IFSQN

The IFSQN forums are a thriving community with more than 60,000 members from all over the world. A wide variety of topics are discussed daily on the forums including food safety management systems standards such as BRC, SQF, IFS, ISO 22000, FSSC 22000 as well as HACCP, Food Defense and Security, Pest Control, Food Testing, Microbiology, QA/QC, Continuous Improvement and much more.

The forums are a place where members can network, share knowledge and ideas to make food safer around the world - why not join us today!

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Forum Home Page
Today’s Active Content
Registration Page
Help Files
Contact Us
New Member Information - Helpful links to get you started
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Edition 349, July 31, 2018

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