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  • klicketyklack%s's Photo
    klicketyklack has posted in I think I bit off more than I can chew... in SQF Food.
    Thank you all for your responses and help. Even the vents! It feels so much better and possible to have a starting point that you provided and to know that it is attainable although I do not think...
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  • JDO%s's Photo
    JDO has posted in Digital Magnet Pull Test Calibration in Calibration.
    Hi, are you looking for a gaussmeter calibration? If so, I use Cesco magnetics  www.cescomagnetics.com
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  • Chippy%s's Photo
    Chippy has posted in I think I bit off more than I can chew... in SQF Food.
    We had a friend in the industry recommend a consultant that we hired to do a GAP analysis. They will report back to the senior management and you the findings. Then start step by step fixing the th...
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  • Simon%s's Photo
    Simon has posted in Overview of SPC for the Food Industry in Food Safety Fridays.
    Speaker Frank Schreurs has kindly sent over answers to some of the questions we did not have time to answer.     Tami Do you think a level 2 site should be using spc? SPC could be applie...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in 11.7.5.7 Control of Foreign Matter Contamination in SQF Food.
    I have daily pre-ops per area, and can easily add it to the Daily or Monthly GMP audit.   Thank you! I think I was over thinking this... :) No problem.   IMEX, verification of these t...
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  • Chippy%s's Photo
    Chippy has posted in 11.7.5.7 Control of Foreign Matter Contamination in SQF Food.
    I have daily pre-ops per area, and can easily add it to the Daily or Monthly GMP audit.   Thank you! I think I was over thinking this... :)
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in 11.7.5.7 Control of Foreign Matter Contamination in SQF Food.
    You already have a policy, you copied it above. Minors are for lack of verification/enforcement.   If you have a daily pre-op, walkthrough, or monthly GMP audit, include a "knife check" o...
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  • Chippy%s's Photo
    Chippy has started 11.7.5.7 Control of Foreign Matter Contamination in SQF Food.
    I have a question for a knife and cutting instrument control policy. Our consultant wrote our Foreign Material Contamination Program and this is the knife policy:   "Knives and cutti...
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    • Chippy

      I have daily pre-ops per area, and can easily add it to the Daily or Monthly GMP audit.

       

      Thank you! I think I was over thinking this... :)

    • FurFarmandFork

      I have daily pre-ops per area, and can easily add it to the Daily or Monthly GMP audit.

       

      Thank you! I think I was over thinking this... :)

      No problem.

       

      IMEX, verification of these types of clauses is almost always tied to an existing audit activity, but auditors want it spoon-fed in your procedure to make filling out the audit form easier. To their point, if they found a broken knife and it wasn't on your procedure that would be an obvious corrective action (oh we weren't inspecting for that).

       

      Make your internal audits robust and clarify on the SOP when they're used for verification, next audit will go much easier. :)

  • Timwoodbag%s's Photo
    Timwoodbag has posted in Risk of hanging Super-Sacs above a ground hopper to feed machine? in SQF Food.
    This is a good point. From my PCQI training, FDA is considering any recipe on the internet to be "reasonably forseeable potential use". Which means that if there's a reasonably forseeable intende...
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  • kamau%s's Photo
    kamau has posted in How to determine a CCP in a wash step? in HACCP - Food Products & Ingredients.
    According to BRC vs7,A ccp is a step at which control can be applied and is essential to prevent or eliminate a food or product safety hazard to an acceptable level. Which hazards are likely to be...
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  • scampi%s's Photo
    scampi has posted in Freezing in Information & Support.
    We process RTC poultry (non amenable species) governed by FDA, we use the guidelines of 16 hours to below freezing (based on our species size)    I cannot find anything specific for your...
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  • Acunio%s's Photo
    Acunio has posted in Freezing in Information & Support.
    It is a raw cookie dough that is produced at room temp. The product is intended to have an additional processing step conducted by the end consumer. The end consumer is at the food service lev...
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  • BEACHTEC%s's Photo
    BEACHTEC has posted in I think I bit off more than I can chew... in SQF Food.
    I am not sure what is driving your companies efforts to become SQF registered, but I don't care... I applaud it. At the end of the day you will be working for a safer, better organized, better mana...
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  • scampi%s's Photo
    scampi has posted in Freezing in Information & Support.
    What is your finished good?
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  • scampi%s's Photo
    scampi has posted in Is air testing required in a modified atmosphere packaging food plant? in SQF Food.
    That will depend on many factors IMO. Are you adding different air or simply removing the ambient air.   What kind of a plan allows for your maintenance manager to simply stop air testing in a...
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  • Acunio%s's Photo
    Acunio has started Freezing in Information & Support.
    Is there a guideline in which product must go from 41 degrees to 32 degrees in a certain amount of time?
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    • Acunio

      It is a raw cookie dough that is produced at room temp. The product is intended to have an additional processing step conducted by the end consumer. The end consumer is at the food service level. My goal is to reduce the amount of pathogen growth from the time of processing to the time it is placed in the freezer. I can follow guidelines to say the product will be chilled from a room temp to 41 degrees within 4 hours but do I need to prove the amount of time it takes to freeze the product? If so, what guidelines do I follow?

    • scampi

      We process RTC poultry (non amenable species) governed by FDA, we use the guidelines of 16 hours to below freezing (based on our species size) 

       

      I cannot find anything specific for your product, however, I would try to keep time to below freezing as close to 16 total hours as possible.  

      When you say "room temp" what temperature is that?  Depending on your processing temperature, you may need to reduce your chilling/freezing time significantly.

  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in Ozone generator in SSOP implementation in Food Safety Talk.
    I have read your topic linked below http://www.ifsqn.com/forum/index.php/topic/19997-organic-cleaning-and-sanitation-trending-toward-aqueous-ozone/ Ozone seems to be proper solution for microbio...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in In hazard assessment are control measures only preventive? in ISO 22000.
    Sometimes, and it depends!   Your hazard analysis needs to evaluate the risk of something happening, which will take into account what controls you have that are preventative. Your HACCP...
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  • swmalone%s's Photo
    swmalone has posted in I think I bit off more than I can chew... in SQF Food.
    Hi kyk,   Sorry but I'm a little puzzled by yr OP.   I presume you meant "new" to you ?   I'm not in USA but i would expect the basic SQF GMP/safety requirements to be comparable t...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in SQF code 2.9.2 Training Analysis Presentation ? in SQF Packaging.
    Thank you for that! I have never used a pivot table I'm pretty new to excel but that was easy to understand and seemed to cover all necessary points related to whom was trained, what on, etc. ver...
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  • FurFarmandFork%s's Photo
    FurFarmandFork has posted in Do you have to include non-mandatory elements? SQF level 2 in SQF Packaging.
    If they apply to your process they're mandatory (e.g. cold storage) and you need to complete them, if they don't apply or you're exempt, you need to be able to convincingly demonstrate why.  ...
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  • jportz%s's Photo
    jportz has started Digital Magnet Pull Test Calibration in Calibration.
    Does anyone a company that will calibrate a digital magnet pull tester?  We purchased a new digital magnet pull tester instead of the old gauge meter we had and it is due for calibration in Oc...
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    • JDO

      Hi, are you looking for a gaussmeter calibration? If so, I use Cesco magnetics  www.cescomagnetics.com

  • charbear%s's Photo
    charbear has started Do you have to include non-mandatory elements? SQF level 2 in SQF Packaging.
    Probably a silly question as I'm sure this was covered in the "Implementing SQF" course but with the new standards I wanted to be sure. Are we required to include non-mandatory elements in the code...
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    • FurFarmandFork

      If they apply to your process they're mandatory (e.g. cold storage) and you need to complete them, if they don't apply or you're exempt, you need to be able to convincingly demonstrate why.

       

      2.10 System Elements All applicable system elements and the relevant Good Manufacturing Practices (GMP)/Good Distribution Practices (GDP)/ Good Agricultural Practices (GAP) modules(s) shall be assessed as part of the certification audit. Where an element is not applicable and appropriately justified, it shall be stated as "not applicable" (N/A) by the SQF food safety auditor in the audit report. Within the system elements, the elements listed below are mandatory elements that cannot be reported as “not applicable” or “exempt” and must be audited and compliance/non-compliance reported. The mandatory elements are: 2.1.1 Food Safety Policy 2.1.2 Management Responsibility 2.1.3 Management Review 2.1.4 Complaint Management 2.2.1 Food Safety Management System 2.2.2 Document Control 2.2.3 Records 2.4.1 Food Legislation 2.4.2 Food Safety Fundamentals 2.4.4 Approved Supplier Program 2.5.1 Validation and Effectiveness 2.5.2 Verification and Monitoring 2.5.3 Corrective and Preventative Action 2.5.5 Internal Audit 2.6.1 Product Identification 2.6.2 Product Trace 2.6.3 Product Withdrawal and Recall 2.7.1 Food Defense Plan 2.8.1 Allergen Management for Food Manufacturing (mandatory for food manufacturers only) 2.9.2 Training Program Mandatory elements are designated with “Mandatory” in the system elements in the SQF Food Safety Fundamentals.

  • charbear%s's Photo
    charbear has posted in SQF code 2.9.2 Training Analysis Presentation ? in SQF Packaging.
    Thank you for that! I have never used a pivot table I'm pretty new to excel but that was easy to understand and seemed to cover all necessary points related to whom was trained, what on, etc. very...
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