Hi Franco,
You do realise this is my 100th post so it had better be good. I think I get an extra blue block next to my name now. Wow!
I had my usual sandwich for lunch today, it was one of those really satisfying pre-packed ones with the nifty cellophane seal, you know the ones, they help to build the appetite to a crescendo whilst you are trying desperately to get in them.
Anyway by 3.00 p.m. I was in and savouring the fresh bread and delicious processed cheese filling…
Imagine seven weeks earlier when the sandwich was being prepared. The sandwich maker would have been busy spreading margarine onto dozens of loaves of bread and applying the wafer thin pieces of cheese with delicate precision. The production line is super-efficient with the SM's working like robots with speed and minimum movement between bread, margarine, cheese and packaging.
Imagine one week earlier when the packaging was produced. The operator would have been collating thousands of triangular sandwich packs into stacks and placing them into cardboard boxes for delivery to our sandwich maker. Imagine the same operator using his Stanley knife the type with multiple snap-off blades, he's cutting the loose tape when suddenly a blade snaps off and disappears, the operator has a quick look but he's tired, bored and it's nearly home time.
Back at the ranch it's 3.01 p.m. and I've now got a forked tongue…
Sorry about that but I was just demonstrating a chain of events that could occur. Agreed the likelihood is very, very small but the severity is very, very high.
Hazard Analysis / HACCP is about ensuring that the above can not happen or is reduced to the smallest risk possible by determining the food safety hazards and implementing appropriate control measures.
The BRC/IoP Packaging Standard has a requirement for hazard analysis and also has specific requirements for blade control - ''snap-off' blades are a very big no-no and for category 'B' suppliers a comprehensive blade control system is required.
If the packaging manufacturer in the above farce had such a comprehensive blade control system in place it would have been a requirement for the operator to report the loss of the blade, which would probably initiate a detailed search for the blade, maybe production would need to be stopped and material segregated. If necessary a product recall would be considered.
I know you are in the drinks industry Franco, what types of food safety controls (blades etc.) are required by your industry?
By the way I had Sirloin Steak for lunch.
Regards,
Simon