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  • mmm060711%s's Photo
    mmm060711 has posted in Looking for an FSSC 22000 book in FSSC 22000 Packaging Material Manufacturing.
    Thank you, Charles. Both documents are a helpful guideline for the clauses.  I greatly appreciate the assistance. 
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  • SQFconsultant%s's Photo
    SQFconsultant has posted in Tobacco Free Facilities? in Personal Hygiene.
    One of our clients just went 100% smoke free in or outside the building and on the the property itself - in order to smoke an employee would have to get in their car and drive off the property enti...
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  • Bailey39%s's Photo
    Bailey39 has posted in Homemade Hummus to sell in supermarkets in Food Technology.
    Do you use pre-cooked/hydrated chickpeas? If not, and you hydrate yourself, you may consider temperature and cook time controls to ensure you are meeting lethality. Another option, rather than past...
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  • Tony-C%s's Photo
    Tony-C has posted in Quality Manual for Audits in Auditing.
    Hi IL,   I think that most people want to get the audit over in one go and so decide not to split them.   As truebertq has said getting the other 2 managers on board would be id...
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  • Irishlass105%s's Photo
    Irishlass105 has posted in Quality Manual for Audits in Auditing.
    Oooh,you need to get your other 2 managers up to speed, and preferably another member of staff, say a supervisor or a line leader. What happens currently when you are away?   All our audit...
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  • trubertq%s's Photo
    trubertq has posted in Quality Manual for Audits in Auditing.
    Oooh,you need to get your other 2 managers up to speed, and preferably another member of staff, say a supervisor or a line leader. What happens currently when you are away?
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  • mohsami%s's Photo
    mohsami has started food grade calcium carbonate in Food Technology.
    I have high quality calcium carbonate with over 99% of pure calcium carbonate and the PPM report is approved for all the other chemicals . and its GCC so i want to ask what is the required process...
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  • ctzinck%s's Photo
    ctzinck has posted in Tobacco Free Facilities? in Personal Hygiene.
    we do not allow tobacco use anywhere on company property. Last year that policy was expanded to include vaping and e-cigarettes.
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  • Irishlass105%s's Photo
    Irishlass105 has posted in Quality Manual for Audits in Auditing.
    Hi Tony,   Yeah we will block out 14 days but we could just not be certain that it would work out for us that I would be available or even enough senior management would be available. ...
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  • Tony-C%s's Photo
    Tony-C has posted in Quality Manual for Audits in Auditing.
    Hi IL,   Congratulations on the audit result     You should be able to block out dates such as your holidays for the unannounced audits.   If I was in the same position I would...
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  • Irishlass105%s's Photo
    Irishlass105 has posted in HACCP Plan - CCP changes in BRC Global Standard - Food Safety.
    Hiya,   I was in the same boat and had 1 CCP (the only CCP on site) in my HACCP plan and it actually isn't a CCP at all, it is a quality control. During the HACCP review I just kept getting no...
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  • Irishlass105%s's Photo
    Irishlass105 has posted in Audits and hand washing protocol in SQF Food.
    We use both hand towels and a drier on site. We are a food manufacturing facility. Our hand dryer is ISO accredited and designed for the food industry. Nobody seems to have an issue with it but we...
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  • Tony-C%s's Photo
    Tony-C has posted in Hello all in Welcome! Introduce Yourself.
    Hi Aaron,    to the IFSQN forums   Kind regards,   Tony
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  • Irishlass105%s's Photo
    Irishlass105 has posted in Tobacco Free Facilities? in Personal Hygiene.
    Recently updated my procedure - smoking only permitted in the smoke shelter which is provided outside. You are not allowed to even light a cig until you are in the shelter. I also updated it to inc...
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  • Tony-C%s's Photo
    Tony-C has posted in Hello in Welcome! Introduce Yourself.
    Hi Fishlady,     to the IFSQN forums   Kind regards,   Tony  
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  • Tony-C%s's Photo
    Tony-C has posted in 90 Day Validation Documentation in HACCP - Food Products & Ingredients.
    Hi Wowie,   I'm not sure I understand fully but to my mind the validation can be done prior to implementation of the food safety plan and this would be my preference unless there was a need fo...
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  • Irishlass105%s's Photo
    Irishlass105 has started Quality Manual for Audits in Auditing.
    Guys,   I just completed BRC announced audit with a grade AA and 1 NC raised. We are a medium size family run business who have always been on the announced system. We have decided to go unann...
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    • Irishlass105

      Oooh,you need to get your other 2 managers up to speed, and preferably another member of staff, say a supervisor or a line leader. What happens currently when you are away?

       

      All our audits are announced and any unannounced I have been on site so it has not been an issue to date. We have been lucky that it has worked out the way it has I suppose.

       

      I am thinking of getting a consultant to come in and complete audits and the other managers have to complete it with them instead of me to test them and the system.

    • Tony-C

      Hi IL,

       

      I think that most people want to get the audit over in one go and so decide not to split them.

       

      As truebertq has said getting the other 2 managers on board would be ideal, finding the time to do that training is another thing ......... :uhm: 

       

      It must be quite difficult with a one person QA team, would the cost of using a consultant be better spent on an additional employee that you could train up?

       

      Kind regards,

       

      Tony

  • ombewamaurice%s's Photo
    ombewamaurice has posted in Template for supplier evaluation risk assessment in Documentation & Document Control.
    Hi,   Thank you for the attachment. This will enable me to close the NC .   Regards,   Maurice.
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  • redfox%s's Photo
    redfox has posted in lockout/ tagout SOP in BRC Global Standard - Food Safety.
    Juicer ICU,   Everything you do in you machine, from cleaning to major repairs must be logged. It is your record/evidence that your maintaining your machine in good shape. Before the machine c...
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  • redfox%s's Photo
    redfox has posted in Template for supplier evaluation risk assessment in Documentation & Document Control.
    Hello Maurice,   Take a look these attachments. It may help.   regards, redfox        
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  • Wowie%s's Photo
    Wowie has started 90 Day Validation Documentation in HACCP - Food Products & Ingredients.
    Hello all! Long time no see :)   We are preparing to start up a new facility (which doesn't have me stressed at all! I'm definitely keeping up with the ever-updating drawings and new equipment...
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    • Tony-C

      Hi Wowie,

       

      I'm not sure I understand fully but to my mind the validation can be done prior to implementation of the food safety plan and this would be my preference unless there was a need for in house studies for validation such as product commissioning trials.

       

      §117.160   Validation.
      (a) You must validate that the preventive controls identified and implemented in accordance with §117.135 are adequate to control the hazard as appropriate to the nature of the preventive control and its role in the facility's food safety system.
      (b) The validation of the preventive controls:
      (1) Must be performed (or overseen) by a preventive controls qualified individual:
      (i)
      (A) Prior to implementation of the food safety plan; or
      (B) When necessary to demonstrate the control measures can be implemented as designed:
      (1) Within 90 calendar days after production of the applicable food first begins; or
      (2) Within a reasonable timeframe, provided that the preventive controls qualified individual prepares (or oversees the preparation of) a written justification for a timeframe that exceeds 90 calendar days after production of the applicable food first begins;
      (ii) Whenever a change to a control measure or combination of control measures could impact whether the control measure or combination of control measures, when properly implemented, will effectively control the hazards; and
      (iii) Whenever a reanalysis of the food safety plan reveals the need to do so;
      (2) Must include obtaining and evaluating scientific and technical evidence (or, when such evidence is not available or is inadequate, conducting studies) to determine whether the preventive controls, when properly implemented, will effectively control the hazards; and
      © You do not need to validate: .............'
       
      Subsequent to this there would be verification:
      §117.155   Verification
      §117.165   Verification of implementation and effectiveness
       
      Kind regards,
       
      ​Tony

       

  • Lelouch_rayne%s's Photo
    Lelouch_rayne has posted in Records vs Documents in Documentation & Document Control.
    Hi Charles,     That's what I'm talking about. There's really something wrong with her definition.    The ISO definition of records really contradicts her concept that the obsol...
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  • redfox%s's Photo
    redfox has posted in 11.2.10.2 Disposition of Potentially Affected Product in SQF Food.
    Hello jportz,   Buying a test west and sending it to an ISO-17205 accredited calibrator for your internal calibration/verification used is much cheaper than a recall. Even it is not a requirem...
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  • redfox%s's Photo
    redfox has posted in Tobacco Free Facilities? in Personal Hygiene.
    Hello,   IMO, there is no smoke free facilities. Inside the premises, there shall a designated smoke are provided for the smoking personnel.    regards, redfox
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  • JuicerICU%s's Photo
    JuicerICU has started lockout/ tagout SOP in BRC Global Standard - Food Safety.
    Does anyone know if a new tag must be used each time a machine is serviced? Lets say the blades of a machine must be changed for another set of blades or if an employee is rinsing the blades of res...
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    • redfox

      Juicer ICU,

       

      Everything you do in you machine, from cleaning to major repairs must be logged. It is your record/evidence that your maintaining your machine in good shape. Before the machine can be used from a repair, it must be verified by the person in authority that the machine is ready for operation.

       

      regards,

      redfox

  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in What are the WHO standards for metal size tolerable by humans? in Foreign Body Prevention.
    To supplement Charles, here's FDA's position on foreign objects for imports. https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074554.htm
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  • swmalone%s's Photo
    swmalone has posted in Quality Not Included-Suggestions Welcome in Quality Management & Continuous Improvement.
    I think at some point in our careers most of us will run into something similar.  I work with small companies to help prepare them for various quality and food safety certification.  I am...
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