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  • Rosemary4%s's Photo
    Rosemary4 has posted in Control of Blades - Non conformances in BRC/IOP Global Standard - Food Packaging.
    We do a combination of the suggestions above. Each knife has the employee number or unique reference on it which is documented on a QC Knife Owners list. We leave one new blade in a knife and this...
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  • SQFconsultant%s's Photo
    SQFconsultant has posted in GFSI Certification Process, not a pleasant experience in General Food Safety Standards.
    I am confused, you "love consultants" aren't you a consultant? YES! I am a consultant and head up our company, but there are certain areas we don't cover, for instance labeling and for that we s...
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  • daveh11%s's Photo
    daveh11 has started Raw Material Traceability solution in FSSC 22000 Packaging Material Manufacturing.
    HI Everyone   I am looking for any advice as to how we may manage Raw Material traceability requirements in ISO22000, in relation to the following scenario. We are a Paper Mill in the UK manuf...
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  • SQFconsultant%s's Photo
    SQFconsultant has posted in SQF Secondary Practitioner in SQF Food.
    You as the backup are required to be the same as the primary. Major boo boo to not be HACCP trained. The implementation course offered by SQFI is nice, however no longer a requirement... a complet...
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  • SQFconsultant%s's Photo
    SQFconsultant has posted in Environmental Monitoring Program in SQF Food.
    Hi Glenn, 3 months seems highly infrequent. Surely it depends on the target/zone/RA also ? It is not the interval, the question was... was 3 months the minimum look back for auditors and the answ...
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  • Nette%s's Photo
    Nette has posted in SOP's - examples needed. in Information & Support.
    Hand Washing       PURPOSE:  To prevent foodborne illness by contaminated hands.     SCOPE:  This procedure applies to anyone who handles, prepares, and serves f...
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  • Tony-C%s's Photo
    Tony-C has posted in Machine Breakdown Form in BRC/IOP Global Standard - Food Packaging.
    I agree with the points made by Simon and Marshall, particularly the comment that the maintenance people should be checking that equipment is running correctly after a repair. I fail to see how the...
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  • Tony-C%s's Photo
    Tony-C has posted in E.Sakazakii control in Food Microbiology.
    Hi Omar,   In the first place proper processing and good hygiene control measures. Clearly measures will depend on the product for example if you are adding an ingredient without further proce...
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  • Tony-C%s's Photo
    Tony-C has posted in CCP for low water activity, cold pressed bars in HACCP - Food Products & Ingredients.
    However, at no point in the process is there a specific step where a control is/could be applied to reduce or eliminate the hazard of microbial growth. The water activity of the product is merely...
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  • Tony-C%s's Photo
    Tony-C has posted in BRC Requirements for Changing Rooms in BRC Global Standard - Food Safety.
    Hi CaliforniaFS,   BRC requirements are covered in 4.8 STAFF FACILITIES, like a lot of BRC requirements you will need to show that your facility/system does not represent a risk to the product...
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  • mgourley%s's Photo
    mgourley has posted in CCP for low water activity, cold pressed bars in HACCP - Food Products & Ingredients.
    Assuming your supplier of raw materials ensures there are no C/B/P hazards, what hazards are introduced in your processing steps?   Marshall
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  • umairaees%s's Photo
    umairaees has posted in CCP for low water activity, cold pressed bars in HACCP - Food Products & Ingredients.
    I think you start from basics like Physical / Chemical & Biological in all ingredients like Date etc, & then process approach like any cooking for date paste etc. because aw water activity is mainl...
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  • mgourley%s's Photo
    mgourley has posted in Machine Breakdown Form in BRC/IOP Global Standard - Food Packaging.
    4.7.4 The site shall ensure that the safety or legality of product is not jeopardised during maintenance and subsequent cleaning operations. Maintenance work shall be followed by a documented hygie...
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  • mgourley%s's Photo
    mgourley has posted in HACCP and food defense in Food Defense & Security.
    Considering that Food Safety and Food Defense are two completely different things, I would not recommend you combine the two. As Ryan points out, the FDA FSPBT is perfectly suited to not only do th...
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  • mgourley%s's Photo
    mgourley has posted in SOP's - examples needed. in Information & Support.
    SOP's for what, specifically?   Marshall
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  • mgourley%s's Photo
    mgourley has posted in color coded brush program in Cleaning, Sanitation & Waste Management.
    With the exception of drain brushes, which generally are black, you can determine your own color code, as long as you follow it and enforce it.   Depending on the type of product you produce,...
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  • Painterchick%s's Photo
    Painterchick has posted in color coded brush program in Cleaning, Sanitation & Waste Management.
    Thank you for your response.
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  • RTP%s's Photo
    RTP has started SOP's - examples needed. in Information & Support.
    Hello all,   Could anyone please attach SOP's so I could use them as a reference guide, our production department is in the process of writing SOP's I would like to have something good to refe...
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    • mgourley

      SOP's for what, specifically?

       

      Marshall

    • Nette

      Hand Washing   :spoton:
       
       
      PURPOSE:  To prevent foodborne illness by contaminated hands.
       
       
      SCOPE:  This procedure applies to anyone who handles, prepares, and serves food.
       
       
      INSTRUCTIONS:
      1. Train foodservice associates on using the procedures in this SOP.
      2. Follow State or local health department requirements.
      3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.
      4. Use designated handwashing sinks for handwashing only.  Do not use food preparation, utility, and dishwashing sinks for handwashing.
      5. Provide warm running water, soap, and a means to dry hands.  Provide a waste container at each handwashing sink or near the door in restrooms.
      6. Keep handwashing sinks accessible anytime associates are present.
      7. Wash hands:
      Before starting work
      During food preparation
      When moving from one food preparation area to another
      Before putting on or changing gloves
      After using the toilet
      After sneezing, coughing, or using a handkerchief or tissue
      After touching hair, face, or body
      After smoking, eating, drinking, or chewing gum or tobacco
      After handling raw meats, poultry, or fish
      After any clean up activity such as sweeping, mopping, or wiping counters
      After touching dirty dishes, equipment, or utensils
      After handling trash
      After handling money
      After any time the hands may become contaminated
      8. Follow proper handwashing procedures as indicated below:
      Wet hands and forearms with warm, running water at least 100 ºF and apply soap.
      Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds.  Rinse thoroughly under warm running water for 5-10 seconds.
      Dry hands and forearms thoroughly with single-use paper towels.
      Dry hands for at least 30 seconds if using a warm air hand dryer.
      Turn off water using paper towels.
      Use paper towel to open door when exiting the restroom.
      9. Follow FDA recommendations when using hand sanitizers.  These recommendations are as follows:
      Use hand sanitizers only after hands have been properly washed and dried. 
      Use only hand sanitizers that comply with the 2001 FDA Food Code.  Confirm with the manufacturers that the hand sanitizers used meet these requirements. 
      Use hand sanitizers in the manner specified by the manufacturer.
       
       
      MONITORING:
      1. A designated associate will visually observe the handwashing practices of the foodservice staff during all hours of operation.  
      2. The designated associate will visually observe that handwashing sinks are properly supplied during all hours of operation.
       
       
      CORRECTIVE ACTION:
      1. Retrain any foodservice associate found not following the procedures in this SOP.
      2. Ask associates that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 
      3. Retrain associate to ensure proper handwashing procedure.
       
       
      VERIFICATION AND RECORD KEEPING:
      The food safety manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified.  The Food Safety Checklist is to be kept on file for a minimum of 1 year. 

  • cbb%s's Photo
    cbb has posted in FSMA / FSVP Guidance please - What do we need to do? in The FDA Food Safety Modernization Act (FSMA).
    Hi,  You may want to explore options for training on Preventive Controls: https://www.ifsh.iit.edu/fspca/fspca-preventive-controls-human-food   If you are BRC certified and have a HA...
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  • haccpbfs%s's Photo
    haccpbfs has posted in SQF Food Quality Plan in SQF Food.
    Ryan M. Thank you for your insight and great example!   I guess that in the provided example the  X% would be the critical limit for that critical quality point....
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  • Ryan M.%s's Photo
    Ryan M. has posted in SQF Food Quality Plan in SQF Food.
    Think of this as anything that can affect the quality of the finished product.  You need to conduct a quality hazard analysis similar to a HACCP hazard analysis, but with quality.  This w...
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  • Ryan M.%s's Photo
    Ryan M. has posted in CCP for low water activity, cold pressed bars in HACCP - Food Products & Ingredients.
    Hi Pete,   I think you may be missing the (HACCP) point.   You need to first determine the specific  hazards  as part of a hazard analysis with respect to the inputs / process...
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  • Ryan M.%s's Photo
    Ryan M. has posted in HACCP and food defense in Food Defense & Security.
    I HIGHLY recommend you download, install and use the FDA Food Defense Plan Builder Tool.  This tool will build your food defense plan with your input.  A lot of the input is already in th...
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  • ChetBidessi%s's Photo
    ChetBidessi has posted in Environmental Monitoring Program in SQF Food.
    Hi Glenn,   3 months seems highly infrequent. Surely it depends on the target/zone/RA also ? Hi Charles, I think Glenn was answering the question : How many months of data is needed for th...
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  • Simon%s's Photo
    Simon has posted in Machine Breakdown form in BRC/IOP Global Standard - Food Packaging.
    So you say a supervisor is (or isn't) signing them off.  What are they signing for?  What is the job card a record of?   There should be a safe handover procedure following maintenan...
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  • mattpink12%s's Photo
    mattpink12 has posted in Use and Storage of Wash Down Hoses in Cleaning, Sanitation & Waste Management.
    Sabina,   Yes you can use a hose reel. My facility has mounted them on the roof i-beams. I would not hang them directly over equipment as the hose can inadvertently drip into your mixing equip...
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  • Simon%s's Photo
    Simon has posted in Introduction in Welcome! Introduce Yourself.
    Welcome to the network Josephine.   If you have specific questions please ask in the relevant sub-forum and I'm sure members will be more than willing to help you.     Regards, Simon
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  • Earth2O%s's Photo
    Earth2O has posted in SQF Level 2 audit begins on 2/7/17! in SQF Food.
    Congratulations on your progress, let us know how it goes!   Some final advice for your audit:   1. You know your gaps, so make sure you're ready to talk about next steps to correct them...
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  • djfitz1231%s's Photo
    djfitz1231 has posted in Restrooms - Metered Spray Deodorizers in BRC Global Standard - Food Safety.
    We have them in our locker rooms and have never had any problems with our inspectors. They are set on a very light spray and do not leave any noticeable smell on any of our employees after they use...
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  • Earth2O%s's Photo
    Earth2O has posted in color coded brush program in Cleaning, Sanitation & Waste Management.
    Generally as long as you have a major distinction between product contact and non-product contact, any other distinctions you want to make aren't going to be relevant from a food safety/cross conta...
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