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Does SQF Allergen Management apply to peanut deshelling?


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#1 Sarah.H

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Posted 29 November 2017 - 05:58 PM

I work for a shelling company, all we do is deshell peanuts.

I am new to SQF, and am wondering if the new version (8) allergen management would apply to us?


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#2 Gerard H.

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Posted 29 November 2017 - 08:16 PM

Dear Sarah,

 

Yes, I would say. Despite of the high allergenicity of peanuts, you should consider the risk of other allergens. And - obviously - manage these risks.

 

I wish you good luck with your risk assessment.

 

Kind regards,

 

Gerard Heerkens


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#3 SQFconsultant

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Posted 30 November 2017 - 03:17 AM

Big yes.


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Warm regards,

 

Glenn Oster

 

SQF Registered Consultant - Certified for 29 FSC's

Serving clients in: USA, Costa Rica, Panama & Caribbean Islands

International Toll-Free: 800-546-1452

 

http://www.linkedin.com/in/getgoc

 

www.GlennOsterConsulting.com


#4 Sarah.H

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Posted 01 December 2017 - 04:20 PM

Thanks, we have an allergen plan set up for the 7.2 SQF version. We only handle RAW product.

 

But when looking over version 8 it talks about assessing allergen risks such as food vendors or break rooms. Does anyone have a good link of where I could view an example of this?


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#5 A Food Professional

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Posted 02 December 2017 - 11:28 PM

Hi Sarah

 

Yes SQF 8 has added risk assessment from vending machines, lunch rooms, lockers, visitors, employees and suppliers. It was not explicit before but it was part of consideration of allergen management always. I am sure it would have been assessed at your site while defining pre requisite programs / GMP procedures. All you need is to formally document is and do a risk assessment in case it was not done before, taking into consideration these factors. For eg.

 

Lunch room is of course a definite source of allergen specially if employees bring their own food with them. In this case risk can't be removed but it could easily be mitigated by ensuring a clean area before lunch room and production area. As well as a pass-through procedure that should include sanitization. Keeping allergen aside, it is basic GMP and covers allergen management too. You just cover it in your allergen risk assessment as well. BUT here is one important point that lunch boxes should not pass through production area even enclosed. Otherwise it need another risk assessment.

 

If visitors are wearing overall or similar then it also covers risk.

 

In deshelling case, your supplier is only peanut provider and as you said you are only dealing with peanuts, so there is no risk of cross contamination as your main product itself a sole allergen. But supplies of packaging materials like bins, bags, cartons, pallets should be part of risk assessment. For eg. if cartons are kept in a warehouse where cartons of wheat are being stored too. Then there is a chance that any left over cartons of wheat production were being sent back to warehouse, sitting next to the peanut cartons and causing cross contamination of gluten. So this should be analysed as risk assessment of packaging material risk. 

 

Hope it helps. or you may send any specific question if you like further.

 

One more thing, do you sell deshelled peanuts as consumable food? or to the another processor / process to pass it through kill step?

Thanks.


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#6 Sarah.H

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Posted 05 December 2017 - 06:02 PM

Thank you so much for the thorough answer.

We do not sell directly to consumers. But to other companies who process the peanuts through a kill step.


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#7 A Food Professional

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Posted 07 December 2017 - 08:36 PM

Welcome for knowledge sharing. It always helps.

I deal with the similar business but follow BRC. But most of the the food safety standards' basic requirements are similar.


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#8 Sarah.H

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Posted 07 December 2017 - 11:37 PM

I would enjoy discussing with you more regarding the food safety standards since we are in similar business.


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#9 A Food Professional

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Posted 08 December 2017 - 09:53 AM

Sure, why not.

Would you like to describe about your role and yourself


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#10 Sarah.H

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Posted 13 December 2017 - 08:54 PM

I am currently in school for a degree in Quality Management. So Ive visited many of these topics that SQF talks about throughout the course. My degree is more so cutting waste from systems, and using quality tools, developing and maintaining a lean culture in the company.

This is my first time actually dealing with SQF. I am responsible for updating the system to the new version. I have taken the SQF test, but I have not taken the HACCP Training. I fill in the SQF practitioner when they are not here, which is about 4 days out of the 5 work week. So I make sure employees are doing the paper work required of them, following GMPs. I have only been doing this for about 3 weeks.


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#11 A Food Professional

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Posted 15 December 2017 - 11:50 AM

Nice to know. I also have QM as one of my master degrees. another in food tech. Hope the previous comments have solved your issues. You may also discuss further if you need, i will try to help as much possible. or share email address and will send you relevant info. 


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