Hello Simon & Bart,
So sorry i'm late in responding to this forum. But it's warmth me to realize there are some replies to my inquiry.
Pulp processing i'm doing is from a virgin fiber sources of Empty Fruit Bunch (EFB) as the following process [soda-AQ process];
1) Raw materials receiving (EFB & food grade caustic soda) - CP on chemical supplier assurance.
2) Fiber preparation by pressing & shredding (defibering) - CP on lubricant maintenance.
3) Wet preparation (fiber extraction & separate fibers from impurities) - CP on chemical dosage.
4) Digestion/cooking (delignification according to targeted Kappa No.) - CP on chemical dosage, temperature & time.
5) Washing (removal of residual liquor from pulp) - CP on pulp displacement & thickening.
6) Screening (removal shives & knots) - CP on pressure & vibrator parameters.
7) Pulp centri-cleaning (separate basis weight difference & particle shape) - CCP on pulp tank retention time IF ONLY there is
unscheduled mill shutdown.
8) Pulp board making (mat forming, pressing, drying, board cutter) - CP on mechanical maintenance.
9) Baling (800mm x 640mm, wt. 250kg) - CP on finished goods handling & storage.
Currently, we are only producing Unbleached Pulp in bales. The customer (pulp buyer) will process it further to make paper mould/packaging for food.
Mr. Bart,
There is NO recycled fiber is used.
a) The EFB are left over of palm oil kernels extracting which never undergoes chemical treatment.
b) The caustic soda supplier is a HACCP certified supplier too. (There are different methods of making caustic soda that can harm food safety too).
c) Mechanical lubricants also from HACCP certified suppliers.
I agree....The recycled fiber source, as u said, is a crucial factor in evaluating the primary packaging safety from migration of contaminants (usually from chemicals used for bleaching/de-inking process).
My company is still in the middle steps of developing & implementing HACCP. My team is preparing for internal audit before we pursue the external audit for HACCP Therefore, I would like to share & discuss with anyone in the industry for a better food safety commitment.
Regards,
Niq