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Data recording/documentation for production and CIP

sqf CIP system data recording production

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#1 Carolyn Wallis

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Posted 24 December 2014 - 10:03 PM

I just started a new position with a company that is trying to get SQF certified in 2015. Having worked in the past for a company that acquired BRC certification while I was there, and then in dairy, where things are very regulated, I feel I have a pretty good idea of the depth and scope of SQF. My current company makes dairy free condiments. Nothing is pasteurized, however some of the batches of our products require heating or cooking for specified periods of time.

 

The company is also expanding and has brought in a lot of equipment in the past few weeks, including a new packing line that is CIP capable. Before this, they were doing a sort of modified COP- using one of the product tanks as a sort of COP tank.

 

My concern is this, at this point there are absolutely zero data recording devices set up with either the production system or the CIP system. There are thermometers, and they do have a PLC system, but nothing that tracks temperature over time, much less things like flow or concentration and provides some sort of chart or print out. I have never worked anywhere there wasn’t some sort of recording devices/software installed with this sort of equipment. Even the dairy I worked for, which was built in the 1960s and still has equipment that old, had chart recorders and an ancient (1980s-ish?) CIP recording system. Does anyone have any thoughts on this? Is there a way to verify we are meeting our time/temperature standards for our production and CIP processes without recording devices, aside from having someone taking a temperature reading every minute? Or do our engineers need a wake-up call (as I feel they do)?


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#2 Charles.C

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Posted 25 December 2014 - 04:36 PM

Dear Carolyn Wallis,

 

Welcome to the Forum ! :welcome:

 

No experience with CIP although it seems illogical that no recording items included. Various posters here do use CIP so some comments probably forthcoming after the egg-nog runs out. For canning retorts it is often (always?) simply regulatory which simplifies the decision.

 

On the other hand, pasteurization systems which i am familiar with are frequently reliant on manual labour although this then negates attractive options like auto-alarm / feedback loops. Often a question of cost vs (perceived) necessity by the unknowing signatory.

 

Presumably recording or manual still demands similar, regular, validation checks which IMEX can be tricky if the system not originally designed for accessibility.

 

Or do our engineers need a wake-up call (as I feel they do)?

1st stop may equally be the Purchasing Dept / Production / Boss. The Engg section often have to regretfully take what they get unless it's more their own "property" like compressors. And so to QA. :smile: 

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C


#3 RMAV

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Posted 26 December 2014 - 12:18 PM

You can record all that data manually.  SQF is largely practical - do what you need to do to meet the requirements of your process.  If your process requires data collection every half minute, then spend a bunch of money on recording devices.  If your process requires data collection every 15 min, I'd do it manually.


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