Jump to content

  • Quick Navigation
Photo

Sifting/Straining as a method of foreign material control.

ingredients sifting straining

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

#1 HeavenLeigh

HeavenLeigh

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Philippines
    Philippines

Posted 02 July 2017 - 10:07 AM

Hi everyone!

 

I was asked by my superior to create a sifting/straining program as a foreign material control method. The internet doesn't really much get into the details of what I'm searching for so can anyone can give me sone tips on certain procedures and framework regarding this topic. Thank you. 


  • 0

#2 Madam A. D-tor

Madam A. D-tor

    Grade - PIFSQN

  • IFSQN Principal
  • 577 posts
  • 180 thanks
21
Excellent

  • Netherlands
    Netherlands
  • Gender:Female
  • Interests:meat, meat products, ready to eat, food safety, QMS, audits, hazard analyses, IFS, BRC, SQF, HACCP, ISO 9001, ISO 22000

Posted 02 July 2017 - 03:15 PM

Dear HeavenLeigh,

 

Please provide us more information.

What product is involved?

Which foreign bodies need to be removed?

Is there already a sifting step in your processes?

 

You wrote that the internet did not get into the details you are looking for. So what are you exactly looking for?


  • 0
Kind Regards,

Madam A. D-tor

#3 YongYM

YongYM

    Grade - MIFSQN

  • IFSQN Member
  • 231 posts
  • 53 thanks
7
Neutral

  • Malaysia
    Malaysia
  • Gender:Male
  • Location:Malaysia
  • Interests:Reading, Watching TV, Singing Karaoke & Sight-seeing

Posted 03 July 2017 - 04:38 AM

 

Hi everyone!

 

I was asked by my superior to create a sifting/straining program as a foreign material control method. The internet doesn't really much get into the details of what I'm searching for so can anyone can give me sone tips on certain procedures and framework regarding this topic. Thank you. 

 

A simple way to start with is using the "4W + 1H" principle.

 

WHY you want to have this procedure? (Purpose and some background information) 

WHAT you want to do? (Sieving)

WHO is the one responsible for this job?

WHEN you want to do this activity? (Frequency)

HOW you want to do this activity? (The details of each step)

 

Others e.g. precautions, reference etc.

 

 

Regards,

Yong


  • 0

#4 Sam30

Sam30

    Grade - Active

  • IFSQN Active
  • 16 posts
  • 7 thanks
1
Neutral

  • India
    India

Posted 08 September 2017 - 04:41 PM

to add to above suggestions:

1. You need to know what you want to remove, minimum size and type of potential foreign matter in question 

2. Its important to know the particle size distribution of your product, that you want to sieve, you can not have a sieve size smaller than the size of 90%-95% of your product.

3. Next is at what step in your process it becomes critical/ important and whether you have any subsequent controls after this? e.g. The best place i feel is to have a sieve just before packing and ensuring product is not exposed between sieving and packing.  

4. lastly look into your process and product being manufactured you will have decide on whether you will need a vibrating sifter/ grader or just a sieve will do the job for you.

 

hope this helps.  


  • 0

#5 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 12,592 posts
  • 3285 thanks
350
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 09 September 2017 - 05:13 AM

Hi HeavenLeigh,

 

Any further response to Post 2 ?


  • 0

Kind Regards,

 

Charles.C






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users