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Tesco Food Manufacturing Standard (Version 4.0)


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#1 Lanser

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Posted 19 July 2010 - 04:19 PM

TFMS
Just released and deserving of a major nc for tardiness ;)

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#2 AS NUR

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Posted 20 July 2010 - 12:58 AM

thx lanser.. great doc...Posted Image


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#3 Simon

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Posted 20 July 2010 - 06:37 PM

Thanks Lanser. I split into a separate topic to make it more visible.


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#4 ahlers

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Posted 23 August 2010 - 08:44 PM

When do you receive a blue, green, amber, red rate? How many minors, how many majors?


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#5 ajmal

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Posted 14 September 2010 - 10:34 AM

TFMS
Just released and deserving of a major nc for tardiness ;)



Dear,

Thanks for it. Really a nice document.

Regards

Ajmal


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#6 Guest_Camelia_*

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Posted 19 November 2010 - 09:31 PM

Hi,

Thank you for this doc! Do you know by hazard what are exactly the differeces between green abd blue categories? How many minor nonconformities are you alowed for each? The company that I'll move in next month have a green and they desire to get it blue. Had 10 minors last year and not sure if the no for green is 3 or I'm wrong!

Camelia


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#7 Mohamed NEGM

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Posted 20 November 2010 - 04:44 AM

Thanks LANSER,

it is really good standard, it covers a good scope in Food Manufactures systems

regards

Moh Negm


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MNegm, Ph.D.
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#8 KickingriffinKate

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Posted 24 November 2010 - 12:38 PM

If i remember correctly blue is the best possible :)


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#9 sskubisnac

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Posted 24 November 2010 - 03:03 PM

To achieve a Blue standard you must have 4 or less minor non-con's. Up to 16 non-con's will result in a Green and a major in any area (irrespective of the number of minors) will resultin an automatic Amber. A Critical will take you straight to Red and more pain than you will ever want in your entire working life!

The standard is not like BRC where you are audited for compliance. The Tesco TFMS actively audits for non compliance and is based squarely on what is occurring on the shop floor with the procedures / records backing this up. BRC on the otherhand has a relatively brief site walk section with the onus on paperwork.

Therefore, you are at the mercy of how the workforce complies with your procedures much more than with other standards.

By the way, my site is double blue for the past two years.

:thumbup:


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#10 KickingriffinKate

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Posted 25 November 2010 - 08:55 AM

To achieve a Blue standard you must have 4 or less minor non-con's. Up to 16 non-con's will result in a Green and a major in any area (irrespective of the number of minors) will resultin an automatic Amber. A Critical will take you straight to Red and more pain than you will ever want in your entire working life!

The standard is not like BRC where you are audited for compliance. The Tesco TFMS actively audits for non compliance and is based squarely on what is occurring on the shop floor with the procedures / records backing this up. BRC on the otherhand has a relatively brief site walk section with the onus on paperwork.

Therefore, you are at the mercy of how the workforce complies with your procedures much more than with other standards.

By the way, my site is double blue for the past two years.

:thumbup:


Excellent stuff!! Big well done!!
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#11 Ptinid

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Posted 01 December 2010 - 04:35 PM

Great to see the full standard. Thanks a lot.

On pest control, does anybody have any idea why toxic baits are being banned from storage areas? Where raw ingredients are being stored I can see some justification, but why would there be a hazard in a finished goods warehouse?

The specification says fixed tamper-resistant baits so the risks of contamination are virtually none.

We do use trapping systems in many sites, but I have a strong preference for prophylactic baiting where appropriate. Seems ot me that this is jumping on the bandwagon of reducing rodenticides with no real justification.

I'd be interested in your thoughts.

(If this should properly be in the Pest Control section, I apologise).


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#12 Charles.C

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Posted 01 December 2010 - 05:00 PM

Dear sskubisnac,

The standard is not like BRC where you are audited for compliance......brief site walk


IMEX, the opposite has been the case. 80 pct time in the factory. Unfortunately. :smile:
Maybe BRC didn't like your manuals?

Rgds / Charles.C
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Kind Regards,

 

Charles.C


#13 bhunt01

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Posted 27 September 2011 - 04:40 PM

Hi everyone,

In 20.5.1, it states that "All personnel must complete recognised food safety training e.g. Basic Food Hygiene within 3 months of starting work (UK)"


Does anyone know what they define as recognised? Does the training have to be CIEH, RSPH etc, or can it follow a recognised syllabus?

Thanks


Barry
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