Hello Charles C. and Jason,
I'm back at the forum after a hard day work.
Regret I’m not familiar with the text of IFS standard. Is yr question only relating to the aspect of “product group” for HACCP purposes or ? Perhaps you could post ONLY the relevant chunk of text if not too long so you might get some more responses, eg from people like me.
Charles, the product groups as mentioned in IFS are the same as you had in mind. I couldn't actually find the word product groups in BRC, but i'm quite sure that in BRC it is also accepted to group the products for flow sheets, product descriptions and other
HACCP purposes.
What confusing me is that lichee and mushroom has similar pretreating, processing and packing steps(peeling, launching, grading, slicing, filling, sterilizing cooling labelling and transporting), but the solutions used to marinate them are different(lichee with syrup solution, mushroom with brine solution). Is it possible to join them in one product group?
Jason, I am sorry but I do not have much (read none) experience in canned fruit and vegetables. I would assume that lichees (growing on trees?) are different from mushrooms (growing on dirt?) are different from sprouted beans. The difference in marinate can be of interest but can also be a small difference within a group. You mentioned 3 products that I feel are very different from eachother. Both in the way they grow as in the hazards of the raw materials.
It is important that the similarity is based on the processes, raw materials, packaging and the hazards involved. Make sure there is a thorough raw material
HACCP-analyse in place.
I extracted this explanation from "requirements for a
HACCP based
food safety system", issue 4A, June 2006:
For practical reasons the total product assortment may be clustered into product groups. However it isimportant that:
· · Specific differences between individual end products have been critically evaluated;
· · Manufacturing and storage conditions are comparable;
· · Important aspects for food safety are not overlooked.
[left]For instance, lichee in tins with syrup solution is produced from June to July, Sprouted beans in tins with water is produced from December to April. If an auitor comes to our factory in July, he can only see how lichee products are produced. If lichee in tins with syrup solution and sprouted beans in tins with water belong to one product group, they can reward us the certificate for both lichee and sprouted bean product without seeing the production process for sprouted beans
I understand yr problem regarding not able to show the auditor some actual products / processes. My guess is that yr options will depend on what coverage you are requesting to be shown on the final certificate and whether you hv acceptable documentation to validate any unseen processing (eg appropriate HACCP plan, process data, etc).
I agree with Charles that you should justify by
HACCP-plan, documents, records etc.
I understand that the processes are quite similair and only some small variations. Maybe in time/temperature programs or size of the cans, and in recipes of marinating (syrup, brine, water)
It also depends on the scope you are requesting. A scope like: producing canned fruits, mushrooms and vegetables might be too general. If you are specifying in lichees, mushrooms and sprouted beans, the auditor might want to see all these processes.
You should contact your CB to ask how to deal with this.
I think I would make the product groups canned fruits, canned vegetables and canned mushrooms. On the other hand, the processes are similair and if there is a good raw material
HACCP -plan next to a proces
HACCP-plan. (are there any other hazards in the processing of mushrooms then in fruits?)
Hmm, I'm sorry, but I think I can not give you a proper answer. Mayber there are some canned fruit/vegetable experienced persons on the forum, which can help you