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  • AlfieScarborough%s's Photo
    AlfieScarborough has joined the forum.
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  • EizatAbas%s's Photo
    EizatAbas

    maafkan daku @adibhzq andai melolong dan menjerit mcm org tk ketahuan ketika kita berperang sebentar td..

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  • mgourley%s's Photo
    mgourley has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    For salt Plastic Ducky, absolutely perform skip lot....you can get randomizer software that can generate a random lot to sample = completely unbiased sampling.    We use tons (literally...
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  • mgourley%s's Photo
    mgourley has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    IMO, I thought this was the reason for the introduction of HACCP. It's simply not possible to test every bit of food produced for astronauts. Why test each and every lot of material?   Unless...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    I think Scampi hit the solution right there. Get another empty clean drum and empty the contents of the leaking one into it.   The drum got dented, if this is an inconvenience find a way to pr...
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  • Scampi%s's Photo
    Scampi has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    now i have to ask, what is it that you can't use plastic (don't give away proprietary info of course)   Are you are saying that YOUR finished good that you ship to your customers is leaking on...
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  • Scampi%s's Photo
    Scampi has posted in color code in Information & Support.
    Do you mean for utensils et all?
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  • stephanefumi%s's Photo
    stephanefumi has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    It's my raw material that is ship in Metal drum. The testing CCP's are done at the reception of Raw material at my customer that will produce the finish product.   My problem of leaking is pri...
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  • MsMars%s's Photo
    MsMars has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    Are you saying that your finished product is shipped in metal drums, or one of your raw materials has the metal drums? If it's your finished product, then I'm imagining your CCP would be prior to s...
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  • Scampi%s's Photo
    Scampi has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    www.itl.nist.gov/div898/handbook/pmc/section2/pmc27.htm   purpose and scope of a skip lot sampling plan   I still say go for it.....if it's good enough for meat between CDN and USA, it's...
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    Epaulbr2 has updated their profile photo.
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  • bina2018%s's Photo
    bina2018 has started color code in Information & Support.
    Hi, I am writing SOP for color code in my plant. It is confectionery. Can we have anything color coded for dripping equipment or condensation. We have separate color code for floor and drains....
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    • Scampi

      Do you mean for utensils et all?

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    Henweielts020 has joined the forum.
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    CHRISTBEARER7 has posted in First SQF 8.0 Audit - Food safety code for manufacturing mod. 11 in SQF Food.
    Thanks! I appreciate it!
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in First SQF 8.0 Audit - Food safety code for manufacturing mod. 11 in SQF Food.
    Hi FFF,   My company would like to become SQF 8.0 Quality Code certified. We are already SQF 7.2 Level 2 certified.   Do we have to have a complete separate binder for Quality separate...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in Requirement for Filing Scheduled Process in FDA - U.S. Food and Drug Administration.
    21 CFR 108   (2) Process filing. A commercial processor engaged in the processing of acidified foods shall, not later than 60 days after registration, and before packing any new prod...
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  • Ryan M.%s's Photo
    Ryan M. has received reputation.
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    Hi Ducky,   What you just described in post 3 feels less like a skip lot sampling plan, which would be statistics based looking at the likelihood that you would discover a problem and what the...
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  • Scampi%s's Photo
    Scampi has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    For salt Plastic Ducky, absolutely perform skip lot....you can get randomizer software that can generate a random lot to sample = completely unbiased sampling.    We use tons (literally)...
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  • Scampi%s's Photo
    Scampi has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    i really think soldering them is you're only solution here   I found this, but don't know if it's food grade or not     Plug N 'Dike store.spill-kit.com/plug-n-dike-p42.aspx
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  • stephanefumi%s's Photo
    stephanefumi has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    The problem is that our industry works with metal drums and plastic is not an option unfortunately. I forgot to mention that our product is raw so will be processed further prior reaching consumers...
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  • Plastic Ducky%s's Photo
    Plastic Ducky has posted in Skip lot sampling Plan for Micro testing in SQF Food.
    I appreciate you expert opinion Charles.   I am biasedly arguing for what I wish to be possible (perhaps the opposite of devil's advocate?)   What if the raw material were say a twenty po...
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  • Simon%s's Photo
    Simon has posted in The Fundamental Principle of Food Safety – Understanding the link be in Food Safety Fridays.
    Chat logs from today's webinar:   Deshraj Sharma : hi Jimmy Lewis : Oi Oi ! MOHAMED FADOL : hi Vivian Lee : Good morning. Greetings from Port Coquitlam, BC, Canada. Jennifer Burnside : Good mo...
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  • Charles.C%s's Photo
    Charles.C has posted in Scientific Studies/papers on effect of low aw on microbial growth in Food Microbiology.
    Yes Charles, why? This is not good enough?  The lab decided the type of study and is charging over 6K for each study...   I guessed your "reading
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  • Simon%s's Photo
    Simon has started The Fundamental Principle of Food Safety – Understanding the link be in Files Library Uploads.
    File Name: The Fundamental Principle of Food Safety – Understanding the link between Hazard – Risk – ControlFile Submitter: SimonFile Submitted: 25 May 2018File Category: Food Safety Fridays Prese...
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  • JackieD%s's Photo
    JackieD has started Requirement for Filing Scheduled Process in FDA - U.S. Food and Drug Administration.
    Hello folks!   I work for co-manufacturer that, among other things, is a registered FDA canning establishment for acidified shelf stable foods.    Is there a timeframe for filing and...
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    • FurFarmandFork

      21 CFR 108

       

      (2) Process filing. A commercial processor engaged in the processing of acidified foods shall, not later than 60 days after registration, and before packing any new product, provide the Food and Drug Administration information on the scheduled processes including, as necessary, conditions for heat processing and control of pH, salt, sugar, and preservative levels and source and date of the establishment of the process, for each acidified food in each container size. Filing of this information does not constitute approval of the information by the Food and Drug Administration, and information concerning processes and other data so filed shall be regarded as trade secrets within the meaning of 21 U.S.C. 331(j) and 18 U.S.C. 1905. This information shall be submitted on Form FDA 2541e (Food Process Filing for Acidified Method). Forms are available from the LACF Registration Coordinator (HFS-303), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740, or at any Food and Drug Administration district office. The completed form shall be submitted to the LACF Registration Coordinator (HFS-618), Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5001 Campus Dr., College Park, MD 20740. These forms also are available on the Food and Drug Administration's Web site at http://www.fda.gov/Food/GuidanceRegulation/FoodFacilityRegistration/AcidifiedLACFRegistration/ucm2007436.htm.  For electronic submission go to FDA's Industry Systems Web site at www.access.fda.gov.

       

  • Scampi%s's Photo
    Scampi has posted in Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    Why the switch to metal drums?  Aren't the plastic ones sturdier?   Do you know exactly what the drums are made of?  And if it's leaking, that means bacteria can enter through the hole
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  • stephanefumi%s's Photo
    stephanefumi has started Leaking metal drums - Emergency repair product in Food Safety Tools & Equipment.
    Hello,   We are moving Metal Food Grade drums and sometime during transportation some drums shift a bit that can cause some dent and create some little hole. Since we move liquid product there...
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    • Scampi

      now i have to ask, what is it that you can't use plastic (don't give away proprietary info of course)

       

      Are you are saying that YOUR finished good that you ship to your customers is leaking on route?  Meaning you make the liquid as a raw material and ship it out to customers?

       

      If that is the case you need to reevaluate the metal drum and/or find another way to ship them to prevent damage. You have a much larger problem here than you realize me thinks  AND you really should dispose of the drum or at least decant into a undamaged one.

      If you were my supplier I would reject your materials at the door for damaged packaging

       

      Please clarify if i have this backwards and my apologies

    • FurFarmandFork

      I think Scampi hit the solution right there. Get another empty clean drum and empty the contents of the leaking one into it.

       

      The drum got dented, if this is an inconvenience find a way to protect them better as a preventive action, don't look for easier ways to correct the symptom.

  • StoneMill%s's Photo
    StoneMill has started Appropriate Environmental Testing Methods in Health, Safety & Environmental Management.
    Hello and thank you all for your help so far. Great resource here. Really appreciate the support you have shared so far.   I work in a flour mill. To date the mill has never implemented an Env...
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  • htsao%s's Photo
    htsao has joined the forum.
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  • Nia303%s's Photo
    Nia303

    RT @ikarbertweet: Taktau nak kelaskan sebagai kelakar, irony atau menyedihkan tengok pakar ekonomi BN tgh ejek Tun Mahathir tak tau jumlah…

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  • cuong0000%s's Photo
    cuong0000 has posted in Raw Cashew Nut Specification for Receiving in Specifications Management.
    addendum -   also noticed this -   cas3 - raw cashew-cashew kernel specs.png   So maybe the variation is also geographical.   @cuong   Yr OP asked about checking at rece...
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  • Gerard H.%s's Photo
    Gerard H. has posted in BRC7-3.5 Procedures-Raw Material Risk Assessment in BRC Global Standard - Food Safety.
    Dear Selma Assili,   The risk assessment is the first step, which has been carried out by you. The receival of the COA and COC at each lot is just a part of the verification.   Now you ha...
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  • mikewodke%s's Photo
    mikewodke has been moved to group IFSQN Associate.
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  • FSQA%s's Photo
    FSQA has posted in Food safety hazards in Coconut oil in HACCP - Food Products & Ingredients.
    well, I am creating a CCP's table and I need to write all possible HAZARDS associated with ingredients we use   Physical Hazard / Filtration could be one of the process CCP.
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  • AudreStepulis%s's Photo
    AudreStepulis has posted in Laboratory tests for low risk food products in Food Microbiology.
    Thank you   It is dehydrated and has a long stable shelf life.   Yes, I am in UK
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  • AudreStepulis%s's Photo
    AudreStepulis has posted in Food safety hazards in Coconut oil in HACCP - Food Products & Ingredients.
    well, I am creating a CCP's table and I need to write all possible HAZARDS associated with ingredients we use
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  • CHRISTBEARER7%s's Photo
    CHRISTBEARER7 has posted in First SQF 8.0 Audit - Food safety code for manufacturing mod. 11 in SQF Food.
    Hi FFF,   My company would like to become SQF 8.0 Quality Code certified. We are already SQF 7.2 Level 2 certified.   Do we have to have a complete separate binder for Quality separate fr...
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  • selmaassili%s's Photo
    selmaassili has started BRC7-3.5 Procedures-Raw Material Risk Assessment in BRC Global Standard - Food Safety.
    hello all,  after I have developed my risk assessment study, now I have to set up control measures for each ingredient, we already receive a COA/COC from each supplier, and we verify the lot i...
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    • Gerard H.

      Dear Selma Assili,

       

      The risk assessment is the first step, which has been carried out by you. The receival of the COA and COC at each lot is just a part of the verification.

       

      Now you have to work through the rest of Part 3.5. Just to mention 2 things, as I don't know the exact context:

      • Supplier approval system and monitoring procedures need to be in place to ensure that all identified risks are effectively managed
      • You have to verify whether just the receival of COA/COC covers the risks you identified. Verification is surely necessary

      All this needs to be well implemented and followed up.

       

      Kind regards,

       

      Gerard Heerkens

  • jdpaul%s's Photo
    jdpaul has posted in Scientific Studies/papers on effect of low aw on microbial growth in Food Microbiology.
    I think it is well known that at these conditions microbiological organisms cannot continue to grow/germinate
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