Jump to content

  • Quick Navigation
Photo

ISO 9001 Clause 7.3 design and development for food industry

Share this

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

Geethanjali Puppala

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 10 thanks
1
Neutral

  • India
    India
  • Gender:Female
  • Location:Bangalore, India

Posted 16 September 2008 - 05:01 AM

Hi!, :helpplease:
Please help me to clear a doubt.
Is design and development Clause No 7.3 applicable to food sector?
In food industry, standardization of recipe is done to get the consistency in quality and quantity of the finished product. All these process is development.
A drug/hardware can be designed.but is it right to say formulation of recipe as design?
Do guide me.
Geetha



AS NUR

    Grade - PIFSQN

  • IFSQN Principal
  • 582 posts
  • 60 thanks
9
Neutral

  • Indonesia
    Indonesia
  • Gender:Male
  • Location:east java, indonesia

Posted 16 September 2008 - 08:21 AM

dear Geetha...

IMEX.. clausul 7.3 is aplicable for food industry... before we formulate the product we have to count how many persentage of Raw material (active component), as i know some component have limited content.. so we have to compare the formulation to regulation

for example .. Dipotassiumphosphate(DKP), active component is P2O5 ± 45% in DKP.. according to regulation (CODEX) P2O5 maximum in product is 5 ppm (for example).. so we have to count persentage of DKP in our recipe, and make sure that conformance with regulation...


Hope make you clear



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,849 posts
  • 1365 thanks
895
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 16 September 2008 - 03:03 PM

Just a question Geetha. Why are you working to ISO 9001? I would have thought the ISO 22000 standard would have been more appropriate to management system in the food industry. :unsure:

Regards,
Simon


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


Geethanjali Puppala

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 10 thanks
1
Neutral

  • India
    India
  • Gender:Female
  • Location:Bangalore, India

Posted 19 September 2008 - 11:44 AM

Thank you AS NUR!!! for the info. It was quite helpful. I have to restudy this clause using your information and type of product.

Dear Simon,
As you know, ISO 22000 is oriented towards Food safety. The question is to be considered in context to food safety. But, if an organization is interested in ISO 9001, then how to handle clause 7.3?
I agree with you ISO 22000 is more relevant for food industry but ISO 9001 can be used as a management tool for overall performance of the organization (including food safety as one of the factor) which can be correlated directly with sales and financial performance.


Edited by geetha, 19 September 2008 - 12:33 PM.


Biss

    Grade - MIFSQN

  • IFSQN Member
  • 138 posts
  • 12 thanks
5
Neutral

  • India
    India
  • Gender:Male
  • Location:India

Posted 20 September 2008 - 07:21 AM

Hi!, :helpplease:
Please help me to clear a doubt.
Is design and development Clause No 7.3 applicable to food sector?
In food industry, standardization of recipe is done to get the consistency in quality and quantity of the finished product. All these process is development.
A drug/hardware can be designed.but is it right to say formulation of recipe as design?
Do guide me.
Geetha


Dear Geetha,

yes, design & development 7.3 is applicable to food industry. I think it is better not to consider recipe standization as design and devleopment. In our industry, only the entirly new products devlopment is considered as 7.3, small ingredient corrections are not considered as 7.3.

give more details of your industry

regards

Biss

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,849 posts
  • 1365 thanks
895
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 24 September 2008 - 08:17 PM

Thank you AS NUR!!! for the info. It was quite helpful. I have to restudy this clause using your information and type of product.

Dear Simon,
As you know, ISO 22000 is oriented towards Food safety. The question is to be considered in context to food safety. But, if an organization is interested in ISO 9001, then how to handle clause 7.3?
I agree with you ISO 22000 is more relevant for food industry but ISO 9001 can be used as a management tool for overall performance of the organization (including food safety as one of the factor) which can be correlated directly with sales and financial performance.

From my limited knowledge I had assumed that food companies were moving away from ISO 9001. It looks like I was wrong, I will butt out now.

Welcome to the forums Geetha.

:welcome:

Regards,
Simon

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


AS NUR

    Grade - PIFSQN

  • IFSQN Principal
  • 582 posts
  • 60 thanks
9
Neutral

  • Indonesia
    Indonesia
  • Gender:Male
  • Location:east java, indonesia

Posted 25 September 2008 - 12:24 AM

Thank you AS NUR!!! for the info. It was quite helpful. I have to restudy this clause using your information and type of product.

Dear Simon,
As you know, ISO 22000 is oriented towards Food safety. The question is to be considered in context to food safety. But, if an organization is interested in ISO 9001, then how to handle clause 7.3?
I agree with you ISO 22000 is more relevant for food industry but ISO 9001 can be used as a management tool for overall performance of the organization (including food safety as one of the factor) which can be correlated directly with sales and financial performance.


you welcome geetha

i just share my knowledge.. hope you clear... :thumbup:


Biss

    Grade - MIFSQN

  • IFSQN Member
  • 138 posts
  • 12 thanks
5
Neutral

  • India
    India
  • Gender:Male
  • Location:India

Posted 25 September 2008 - 08:11 AM

From my limited knowledge I had assumed that food companies were moving away from ISO 9001. It looks like I was wrong, I will butt out now.

Welcome to the forums Geetha.

:welcome:

Regards,
Simon


Dear Simon,

our comany is ISO 9001 & ISO 22000 certified. ISO 9001 is giving more emphais on Quality & ISO 22000 on Food Safety. around 30 % of ISO 9001 and ISO 22000 are the same. like internal audit, document control etc.

regards

Biss

Erasmo

    Grade - MIFSQN

  • IFSQN Member
  • 135 posts
  • 19 thanks
5
Neutral

  • Mexico
    Mexico

Posted 10 October 2008 - 01:24 AM

Hi!, :helpplease:
Please help me to clear a doubt.
Is design and development Clause No 7.3 applicable to food sector?
In food industry, standardization of recipe is done to get the consistency in quality and quantity of the finished product. All these process is development.
A drug/hardware can be designed.but is it right to say formulation of recipe as design?
Do guide me.
Geetha


Hi Geetha,

Get a copy of the ISO-15161:2001 Standard (Guidelines on the Application of ISO-9001:2000 for the food and drink Industry) It is very useful...

this is part of the document:

The design process under an ISO 9001 system has many checks and balances, which are all relevant to the establishment and development of a comprehensive HACCP system. Where particular HACCP principles have not been identified directly, there may well be links to the whole hazard analysis process.


Saludos.



Edited by Erasmo, 10 October 2008 - 01:50 AM.


Geethanjali Puppala

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 10 thanks
1
Neutral

  • India
    India
  • Gender:Female
  • Location:Bangalore, India

Posted 14 October 2008 - 05:33 AM

Dear Geetha,

yes, design & development 7.3 is applicable to food industry. I think it is better not to consider recipe standization as design and devleopment. In our industry, only the entirly new products devlopment is considered as 7.3, small ingredient corrections are not considered as 7.3.

give more details of your industry

regards


Dear Biss Varghese,
First let me introduce myself. I am a consultant for HACCP, ISO 22000, BRC and ISO 9001. (My observation is this forum do not have a very good opinion about consultants :unsure: ).
One of client is a sweet meat outlet whose product ranges from simple Burfi to Bengali sweets( Indian Sweets). So all my confusion started here related to Clause 7.3 . Since you are from India, you would be aware how all the products are prepared---just by experience ( Literally).
regards,
Geetha


Geethanjali Puppala

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 10 thanks
1
Neutral

  • India
    India
  • Gender:Female
  • Location:Bangalore, India

Posted 14 October 2008 - 05:41 AM

From my limited knowledge I had assumed that food companies were moving away from ISO 9001. It looks like I was wrong, I will butt out now.

Welcome to the forums Geetha.

:welcome:

Regards,
Simon


Dear Simon,
Thank you. I am grateful to be part of this forum.
Sorry for such delayed reply. I had logged in just today after a long gap.

I get this thought about ISO 9001 " it is the alphabet -a b c of all the other standards".

regards,
Geetha


Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,849 posts
  • 1365 thanks
895
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 14 October 2008 - 07:59 AM

First let me introduce myself. I am a consultant for HACCP, ISO 22000, BRC and ISO 9001. (My observation is this forum do not have a very good opinion about consultants :unsure: ).

Hi Geetha,

What makes you think the forum does not have a very good opinion of consultants? Personally I love consultants especially those who share their experience and knowledge freely to help members.
:smile:

Regards,
Simon

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


Geethanjali Puppala

    Grade - AIFSQN

  • IFSQN Associate
  • 37 posts
  • 10 thanks
1
Neutral

  • India
    India
  • Gender:Female
  • Location:Bangalore, India

Posted 16 October 2008 - 05:09 PM

:smile: thank you!
Sharing knowledge is directly related to the ethics and integrity of the individual.
Take care,
Geetha

Edited by geetha, 16 October 2008 - 05:10 PM.


Claudia_QP

    Grade - MIFSQN

  • IFSQN Member
  • 89 posts
  • 12 thanks
1
Neutral

  • Paraguay
    Paraguay
  • Gender:Female
  • Interests:FSMS, QMS, Food technology

Posted 27 January 2014 - 01:39 PM

Hello everyone, I am in a food company trying to get ISO 9001 certified and as a part of quality requirements we included all food safety ones. Since I have doubts about 7.3 clause I run into this old topic.

We produce shell eggs and the scope of the system is the grading process, so I thought clause 7.3 would not apply because to design eggs with different composition, etc. we would have to receive them from hens with another genetics and those processes would not be in our scope. Probably if we consider using different packaging? would thah apply as a change in the design of the product? 





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users