4 replies to this topic

[CLN]

Greetings to all:  I am a longtime reader, first time introducing myself to your site.  I am the Food Safety Practitioner for Public 3PL warehouse in Michigan.  And had been involved in the food business for over thirty years as Sanitation Manager, HACCP Coordinator and in Quality Management.  

 

I need guidance material with a little more detail then what I am reading from WFLO Commodity Storage Manual. For the most part I understand the guidance material in the book about time and temperature.  I was hoping for some more specific information about staging area in Food Safety Process Flow.  This staging area, is where we unload the perishable goods to sort through and label without recouping or removing the packaging material. In other words, all inbound material is delivered to our storage facility in pre-packaging form without further processing from our warehouse staff.

 

My question: The staging area is not a temperature control room. How do I manage the Time and Temperature risks, taking in consideration the product is pre-packaged

 

 

Thanks for any information you can provide on this topic

 

David

 

[Charles.C]

Greetings to all:  I am a longtime reader, first time introducing myself to your site.  I am the Food Safety Practitioner for Public 3PL warehouse in Michigan.  And had been involved in the food business for over thirty years as Sanitation Manager, HACCP Coordinator and in Quality Management.  

 

I need guidance material with a little more detail then what I am reading from WFLO Commodity Storage Manual. For the most part I understand the guidance material in the book about time and temperature.  I was hoping for some more specific information about staging area in Food Safety Process Flow.  This staging area, is where we unload the perishable goods to sort through and label without recouping or removing the packaging material. In other words, all inbound material is delivered to our storage facility in pre-packaging form without further processing from our warehouse staff.

 

My question: The staging area is not a temperature control room. How do I manage the Time and Temperature risks, taking in consideration the product is pre-packaged

 

 

Thanks for any information you can provide on this topic

 

David

Hi David,

 

I daresay you have already seen the S&D example haccp plans posted on this Forum.

 

Based on above, the answer to yr query probaby depends on the specific products/("sort") process applied.

 

PS - unfortunately the content of the WFLO on-line facility appears limited to members.

[CLN]

Regarding your comment "I had already seen the S&D example HACCP plans posted on this Forum” I have no idea what you are referring to, I am not familiar with using is site nor does the search engine index this information S&D example. Perhaps a quick hyperlink to this information would be appropriate for this situation.  

 

Thanks

David

 

 

[Charles.C]

Regarding your comment "I had already seen the S&D example HACCP plans posted on this Forum” I have no idea what you are referring to, I am not familiar with using is site nor does the search engine index this information S&D example. Perhaps a quick hyperlink to this information would be appropriate for this situation. 

Thanks

David

 

Hi David,

 

ex yr OP -

 

Greetings to all:  I am a longtime reader,

I assumed you meant you had been reading material on this Forum for a longtime.

 

S&D = Storage and Distribution = Name of BRC/SQF Sub-Forums

 

sub-Forum links are -

 

http://www.ifsqn.com...e-distribution/

 

http://www.ifsqn.com...e-distribution/

 

IIRC there are 2-3 haccp plans (mainly focussing on reception/storage) in first link. 2nd link I don't remember contents.

 

The relevance to yr own products/process is unpredictable.

.

[Charles.C]

Hi David,

 

My apologies but after doing some checking i discovered the threads/posts i was thinking about were in a rather "strange" forum and not the ones  referenced above.

 

The only caveats are that (a) rightly or wrongly (?) I interpreted yr query in a haccp sense and (b) the remembered threads are mostly, i think, relating to chilled/frozen storage which may/may not relate to your own interest(?).

 

Anyway please see these threads -

 

http://www.ifsqn.com...frozen-storage/

esp. Posts 7,8

http://www.ifsqn.com...bution-company/

esp. Posts 2, 4

 

I hope there is something of value therein.