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  • Simon%s's Photo
    Simon has commented on soulfresh's profile.
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  • AmeliaJacobs%s's Photo
    AmeliaJacobs has posted in Unexplained CCP Deviations/Corrective Action in Nonconformance & Corrective Action.
    Totally agreed. If there is a tiny piece of metal (we go down to 1.2mm) how do you find where that came from?? If you've checked all the equipment, the metal detector is doing its job and we just s...
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    AmeliaJacobs has posted in Metal detection training in Training & Development.
    I'm a bit of a "meanie" but I find production responds well to punishment. In our facility, failure to perform or document a timely CCP check results in rework, back to the last good check. Your pr...
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    emportllc has posted in Allergen Detection and Level Limits in SQF Food.
    Hello,   For FDA it is acceptable to label your product as gluten free if the tested product comes at
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    AmeliaJacobs has posted in Metal Detection Failsafe in Metal Detection, X-ray Inspection, Magnets & Sieving.
    It sounds like your "Fail Safe" makes more work than it saves. If the metal detector stopped the line or rejected immediately, you would not have to check back to the last test. If the metal detect...
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    Scampi has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    A lot code is supposed to mean something, represent something, and allow you to get back that something   Now, product A has ingredients 1,2 and 3. ALWAYS.  It is always run on machine Y-...
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    Ryan M. has posted in Non-lab sample/testing management software in Food Safety Tools & Equipment.
    You can use MS Office.  Even using Excel you can create a form where you select the "item" and then it produces the testing needed for that item.   Alternatively, there are ERP systems th...
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    Ryan M. has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    Not necessary.  So long as you can trace through your system you are fine with it.   FYI to all the others posting...we run one "lot code" on all products for a given production day....
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    Charles.C has posted in ISO 22002-2 Catering Program in ISO 22000.
    I would love to share my thoughts if you could further explain your questions.    1-Thawing 2-Preparation 3-Cooking 4-Portioning 5-Cooling and storage 6-Transport 7-Food reheating...
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    QAFSerik has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    Change them----they ARE a different lot-------would you use the same lot # for different sizes of the same product? No, because maybe you have different customers, maybe different packaging suppl...
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    Omoware has started BRC V8 in BRC Global Standard - Food Safety.
    Hi all,   Is there any new update to BRC V8 since last year August? I don't seem to see anything. Please kindly let me know if I have missed any update.   Thanks in advance!
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    IsaSMatos has commented on IsaSMatos's Thank u Simon! :).
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    Kanchankhadka has posted in BRC Issue 8 - Clause 4.9.6.1 Debagging / deboxing in BRC Global Standard - Food Safety.
    This post kind of died. However, @rdeboer1986, processing validation is the best thing you can do.  Here is a great guide for various validations including Foreign Material Control:  >>>...
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    Jsham has commented on Jsham's Thanks Simon! I am a SQF practitioner in a coffee roastery plant..
    Thanks Simon! I am a SQF practitioner in a coffee roastery plant.
  • Kanchankhadka%s's Photo
    Kanchankhadka has posted in ISO 22002-2 Catering Program in ISO 22000.
    I would love to share my thoughts if you could further explain your questions.    1-Thawing 2-Preparation 3-Cooking 4-Portioning 5-Cooling and storage 6-Transport 7-Food reheating 8-...
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    YNA QA has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    Honestly, since it's a different label, I wouldn't think it necessary to change the lots.    As long as the two labels are vastly different, and listed under different item codes, and you...
  • Scampi%s's Photo
    Scampi has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    Change them----they ARE a different lot-------would you use the same lot # for different sizes of the same product? No, because maybe you have different customers, maybe different packaging supplie...
  • bzefella%s's Photo
    bzefella has posted in Risk Categorization of Imported Foods in Food Safety Talk.
    Hi Senor Charles   That is exactly what we are trying to do here. Categorize our imports to determine which we need to evaluate based on their potential risks.   Regards
  • Kanchankhadka%s's Photo
    Kanchankhadka has posted in Non-lab sample/testing management software in Food Safety Tools & Equipment.
    HI @Hermitical , Have you considered utilizing either Google or Microsoft's "FORM" feature?  Basically, you create a Google/Msf form that is linked to an excel sheet to record sample entries....
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    SQFconsultant has posted in same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    You should be changing the lot number.
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    QAFSerik has started same product but different customer labeling, should we keep the same lot number? in Product Identification & Traceability.
    Hello,   We currently run our biggest selling product for a 2-3 week period with the same lot number since the lot numbers for the main ingredients do not change very often. We sometimes dip o...
    • Ryan M.

      Not necessary.  So long as you can trace through your system you are fine with it.

       

      FYI to all the others posting...we run one "lot code" on all products for a given production day.  Differentiation is by size and label line number and timestamp.  This is pretty common for producers with significant volume.  

    • Scampi

      A lot code is supposed to mean something, represent something, and allow you to get back that something

       

      Now, product A has ingredients 1,2 and 3. ALWAYS.  It is always run on machine Y-----------so the LOT code for that product could be A123Y, but WHEN did you make it?  Ah, now you need a batch code of some description

       

      So maybe now you're lot is A123Y080321, you've now got a lot code that is meaningful and worth using

       

      Everywhere I have been, it also included a TIME STAMP inkjet printers are not that expensive and you can get ink for varying surface as well as direct food contact

       

      Show me how you can perform a traceability exercise for 1 day of production without a batch record, when the same lot # is used over multiple weeks w/o having to recall it all?  

  • michellefig24%s's Photo
    michellefig24 has posted in SQF Edition 9 - EMP Program in SQF Food.
    Thanks so much to you all, I will be checking to see if I find a third party to help get me started and take it from there. I will definitely checking out the AIB link provided as well
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    Charles.C has posted in Salmonella serotypes in Food Microbiology.
    There are.  To satisfy the curiosity side of me or what I like to call being a knowledge junky. So if one is referenced in the news or if we get a hit on one of them from a raw USDA sample,...
  • Charles.C%s's Photo
    Charles.C has posted in Risk Categorization of Imported Foods in Food Safety Talk.
    Thanks to everyone that took the time to respond to my query. To be honest I am talking about all imported products. Dairy, Meats, Fruits, Vegetables, Processed foods, the whole shabang.   R...
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    QA_Spices has posted in Allergen Detection and Level Limits in SQF Food.
    Hello,   For FDA it is acceptable to label your product as gluten free if the tested product comes at