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SQF 4.8.1 - Identity preserved food


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#1 SS2010

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Posted 11 February 2011 - 01:47 AM

Hi friends,

would any one guide me what does this mean"Identity preserved food"

when this clause says company should have written procedure for Identity Preserved Products
Identification shall include a statement of the products identity
that detail how you will accomplish the prevention of
co mingling of foods and Raw materials claimed to have special attributes.



can any one provide me the procedure as an example so i can understan and create as per company's specific requirement...

ur help will make my day productive :thumbup:


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#2 Jason H.Z.C.

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Posted 11 February 2011 - 02:47 AM

Dear SS2010,

First of all, in personal opinion maybe you can post this topic in SQF section.

Secondly, "IP" materials is a series of materials identified by a group of people. GMO materials are one typical kind of IP materials.

By searching the discussion on GMO procedure in this forum, I guess a similar procedure can be obtained.

In BRC standards, only two clauses mention IP products.

Both clauses require risk assessments repectively on raw materials status and routs for entry the production.

If IP materials identified or access of IP materials to non-IP production identified, you should establish control measure to preserve the status of IP-materials inside products as well as prevent cross contaminations(either by physical berria or by time segregation).

Hoping this could help you a bit,

Best regards,

Jason


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Kind Regards,

Jason

#3 esquef

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Posted 14 February 2011 - 03:15 PM

4.8 (Identity Preserved Foods) , which is a requirement for Level 3 only, deals with foods that have a specific identity, such as organic, kosher, halal, etc. The Guidence section states that this section is to "ensure that foods claiming special attributes and raw materials used to achieve those special attributes are handled, stored, transported, segregated and properly labled to prevent comingling with other foods and raw materials that do not have the same attributes."

So basically it's purpose is to keep, for example, organic ingredients properly segregated from non-organic materials so that there's no chance of misuse or cross contamination, which would render the Organic statement on the packaging a false claim.


Edited by esquef, 14 February 2011 - 03:16 PM.

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#4 SS2010

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Posted 15 February 2011 - 12:22 AM

Thanks for your advice,


Can you please advice me on the below query??

We are using raw meat from butcher shop,which are are using for making the different stocks products,

does meat is IP material,

I understand the concept of IP material but still struggling how can i decide whether this material is IP or not!!??:dunno:

your guidance will be appreciated...

kind regards,
shra....



4.8 (Identity Preserved Foods) , which is a requirement for Level 3 only, deals with foods that have a specific identity, such as organic, kosher, halal, etc. The Guidence section states that this section is to "ensure that foods claiming special attributes and raw materials used to achieve those special attributes are handled, stored, transported, segregated and properly labled to prevent comingling with other foods and raw materials that do not have the same attributes."

So basically it's purpose is to keep, for example, organic ingredients properly segregated from non-organic materials so that there's no chance of misuse or cross contamination, which would render the Organic statement on the packaging a false claim.
[/quote]


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#5 esquef

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Posted 16 February 2011 - 03:52 PM

My company does not process raw meat, but I'd have to believe that the 4.8 (Identity Preserved Foods) code would be interpreted tha same for meat as for any ingredient.

Are there label claims that the finished product is kosher, halal, hormone-free, etc?

If so, the raw meat would need to be handled, packaged, and stored so that, per 4.8 "those special attributes are handled, stored, transported, segregated and properly labled to prevent comingling with other foods and raw materials that do not have the same attributes."


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#6 SS2010

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Posted 21 February 2011 - 11:01 AM

Thanks a lot for your advice,

but again question....

M Bit confuse creature :smile:

see meat we are getting as a raw material ,we is nt labelled as a kosher meat or halal meat but the company or supplier is kosher certified!!
This meat we are using in making of stock ,then this stock will required to label as a IP material??

I hope u understand where m struggling!!

thanks in advance
My company does not process raw meat, but I'd have to believe that the 4.8 (Identity Preserved Foods) code would be interpreted tha same for meat as for any ingredient.

Are there label claims that the finished product is kosher, halal, hormone-free, etc?

If so, the raw meat would need to be handled, packaged, and stored so that, per 4.8 "those special attributes are handled, stored, transported, segregated and properly labled to prevent comingling with other foods and raw materials that do not have the same attributes."
[/quote]


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#7 SS2010

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Posted 21 February 2011 - 11:08 AM

Thanks a lot for your advice,

but again question....

M Bit confuse creature :smile:

see meat we are getting as a raw material ,we is nt labelled as a kosher meat or halal meat but the company or supplier is kosher certified!!
This meat we are using in making of stock ,then this stock will required to label as a IP material??

I hope u understand where m struggling!!

thanks in advance
My company does not process raw meat, but I'd have to believe that the 4.8 (Identity Preserved Foods) code would be interpreted tha same for meat as for any ingredient.

Are there label claims that the finished product is kosher, halal, hormone-free, etc?

If so, the raw meat would need to be handled, packaged, and stored so that, per 4.8 "those special attributes are handled, stored, transported, segregated and properly labled to prevent comingling with other foods and raw materials that do not have the same attributes."
[/quote]


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#8 crlja14

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Posted 28 February 2011 - 03:52 AM

SS2010,
if you are manufacturing Halal of Kosher stock or are using this stock in products that will have claims to being halal or kosher then you will have to have a documented procedure which describes how you keep the identity (i.e. halal or kosher) and ensure that other non-halal etc.. products could be mistakely used in their place. if however you make no such claims then neither the meat nor the stock needs its identity preserved.

regards
Dino


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