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Root cause for smelly chicken complaint?


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#1 shuruq

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Posted 05 January 2016 - 12:56 PM

Hi,

 

Recently we start to receive bad smell chicken complaints.

product type : cook and chill - chilled ready to serve chicken breast

customers in general use microwave for re heating.

different marination / recipes

after checking all records , there is no time / temperature abuse.

 

what is the root cause analysis for such a complaint? and suggested corrective action?

 

thanks

 


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#2 Charles.C

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Posted 05 January 2016 - 04:02 PM

Hi,

 

Recently we start to receive bad smell chicken complaints.

product type : cook and chill - chilled ready to serve chicken breast

customers in general use microwave for re heating.

different marination / recipes

after checking all records , there is no time / temperature abuse.

 

what is the root cause analysis for such a complaint? and suggested corrective action?

 

thanks

 

Hi shuruq,

 

Hotel ? Retail product ?

 

So many possibilities, eg raw material, process, distribution, customer mishandling.

 

All complaints from the same production lot ?? Product complained within use-by date ?

 

Any in-process QC testing/eating of finished product of same lot(s) ?

 

Any remaining stock of same production lot ? >>> Re-testing.

 

The typical procedure is to verify the complaint(s) if possible. eg  attempt to recover complained of product/parallel stock ex related distribution source.

 

I suggest you attempt to verify the complaint, preferably via the customers hopefully retained product/ same time-lot purchased other packs. Or yr own stock if available.


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Kind Regards,

 

Charles.C


#3 shuruq

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Posted 05 January 2016 - 05:15 PM

Hi shuruq,

 

Hotel ? Retail product ?

 

So many possibilities, eg raw material, process, distribution, customer mishandling.

 

All complaints from the same production lot ?? Product complained within use-by date ?

 

Any in-process QC testing/eating of finished product of same lot(s) ?

 

Any remaining stock of same production lot ? >>> Re-testing.

 

The typical procedure is to verify the complaint(s) if possible. eg  attempt to recover complained of product/parallel stock ex related distribution source.

 

I suggest you attempt to verify the complaint, preferably via the customers hopefully retained product/ same time-lot purchased other packs. Or yr own stock if available.

Hi,

we are catering company , specialized in serving ready to eat chilled diet food.

total complaints received : 4 , within 10 days , different lots.

samples of all food available ,sending samples to microbial examination every 6 months , but I think it is very costly to keep sending samples to Lab testing after complains .

after tasting the food it was fine , customers claim that they kept the food chilled and had it during the next day of production.

but all the samples taken after portioning step , so dispatch and delivery not covered, maybe this will not make our samples representative ?

how the handling of raw chicken affect the smelly chicken point?

our chef is suggesting to enrich the marinade , you think this will solve the issue or it will just cover a serious hazard in the product?

 

thanks


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#4 Charles.C

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Posted 05 January 2016 - 07:41 PM

Hi shuruq,

 

I deduce samples of complained items were not available.

 

I assume micro.data was OK, ie no astronomic plate counts for a rte food / no problems with E.coli C.jejuni, Salmonella

 

I presume by chilled you mean 0-4degC or similar.

 

IMEX (not chicken), typical problems are raw material, delays in processing / chilling, distribution delays/poor temp.control sometimes due product overload.

 

Assuming this production runs long time and no problem,  it suggests something has major changed somewhere, eg supplier, process, distribution. You need to examine the whole chain.

 

PS - I hope you succeeded in solving yr "hair" problem ?

 

http://www.ifsqn.com...ation-in-salad/


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Kind Regards,

 

Charles.C


#5 Ian R

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Posted 06 January 2016 - 07:47 PM

Hi Shuruq

 

If you are going to test for anything, include Pseudomonas, in addition to a slimy appearance this organism can generate a smell on raw chicken.

 

 

rgds


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#6 mile

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Posted 06 January 2016 - 10:13 PM

use 5 why tools with your team to find root cause to prevent reoccurance


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#7 herdy

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Posted 07 January 2016 - 04:02 PM

Do customers microwave in packaging you supply? If so, have you or your supplier used different material/liner/color/etc? Perhaps the smell is coming from that?


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#8 shuruq

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Posted 17 August 2016 - 09:40 AM

Do customers microwave in packaging you supply? If so, have you or your supplier used different material/liner/color/etc? Perhaps the smell is coming from that?

Hi herdy,

 

Do you refer to chemicals migration from packaging materials to the chicken will cause the smelly chicken complaints

 

Hi shuruq,

 

I deduce samples of complained items were not available.

 

I assume micro.data was OK, ie no astronomic plate counts for a rte food / no problems with E.coli C.jejuni, Salmonella

 

I presume by chilled you mean 0-4degC or similar.

 

IMEX (not chicken), typical problems are raw material, delays in processing / chilling, distribution delays/poor temp.control sometimes due product overload.

 

Assuming this production runs long time and no problem,  it suggests something has major changed somewhere, eg supplier, process, distribution. You need to examine the whole chain.

 

PS - I hope you succeeded in solving yr "hair" problem ?

 

http://www.ifsqn.com...ation-in-salad/

thank you for asking about the hair problem , things are much better now


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