Content and Quantity Control
Started by mckief, Oct 29 2010 10:51 AM
Hello, my company are working to the TFMS version 4 standard and I have been asked to write a new policy that fits into section 19. Whereby the standard states "all sites must havea clear documented policy and procedure for the management of weight ..."
The company I work for currently has a calibration procedure but nothing that covers weights and measures. I was wondering how you guys may have tackled this section of the standard. If you could give any ideas I would love to hear from you.
The company I work for currently has a calibration procedure but nothing that covers weights and measures. I was wondering how you guys may have tackled this section of the standard. If you could give any ideas I would love to hear from you.
How to calculate the juice content from formula?
Error every time I click on the view new content tab
Recall Team Training content
Tuna in Oil High Fat Content
Sodium content in water used as an ingredient
[Ad]
Dear mckief,
Welcome to the forum !
After consulting Google, I deduce that T = Tesco and not the Test Facility Management System.
Rgds / Charles.C
Welcome to the forum !
After consulting Google, I deduce that T = Tesco and not the Test Facility Management System.
Rgds / Charles.C
Should of said Tesco Food Manufacturing Standard
Anyone working with Tesco Food Manufactuirng Standard on weights and measures?
As a basic rule, for your test weights for scale calibration you must have one weight which is under the minimum pack weight produced and one above so you 'bookmark' the range of pack weights produced. i.e. if you are producing lines which vary in declared weight from 50g to 600g, you would need to use a 20g and a 1000g weight for init calibration / checking.
Scales must be checked calibrated at the start and end of every shift (do not use the check at the start of the second shift as a end - of - first - shift check!)
Record the actual reading on the scale when the test piece is used, not a tick or 'yes' for an acceptable reading.
Scales must be calibrated on site by a fully certified UKAS or equivalent company, including the test pieces.
There must be a procedure for dealing with:
a) Scale units which fail the calibration check and their subsequent quaranteen to prevent use until repaired; and
b) identifying affected product produced / weighed on a unit which fails a calibration check.
You may, dependent on your situation, decide that an hourly check is better as this means only that product produced since that last successful check would need to be identified, held, and rechecked for weight compliance.
Hope this helps.
Scales must be checked calibrated at the start and end of every shift (do not use the check at the start of the second shift as a end - of - first - shift check!)
Record the actual reading on the scale when the test piece is used, not a tick or 'yes' for an acceptable reading.
Scales must be calibrated on site by a fully certified UKAS or equivalent company, including the test pieces.
There must be a procedure for dealing with:
a) Scale units which fail the calibration check and their subsequent quaranteen to prevent use until repaired; and
b) identifying affected product produced / weighed on a unit which fails a calibration check.
You may, dependent on your situation, decide that an hourly check is better as this means only that product produced since that last successful check would need to be identified, held, and rechecked for weight compliance.
Hope this helps.
1 Thank
How to calculate the juice content from formula?
Error every time I click on the view new content tab
Recall Team Training content
Tuna in Oil High Fat Content
Sodium content in water used as an ingredient
How to measure sodium nitrite content in dry brine mix?
Forums View New Content is not working
Water activity testing or moisture content
Food Contact Packaging with Recycled Content
Bench top or portable meter to measure the fat content of cream