Key details for raw material specifications approval

Would anybody share what are the key details that should never be missed while approving the raw material specifications.



Please share your experiences and thoughts.



Regards



Martin Blue

Dear Martinblue,

I suppose one key detail is that safety comes first.
Epidemiologically speaking, the above rule also implies a risk chain of B > C > P with A somewhere in the line.

Not quite sure if that was what you were asking ? many "details" will logically depend on the precise raw material, eg beef is unlikely to have Trichinella spiralis.

Rgds / Charles.C

Thanks Charles,

I do agree with you Safety First.
We are sandwich manufacturer and i am asked to approve supplier specifications.
Currently i am concentrating on Micro, shelf life, and allergens.
What else could be in the list.
regards

Martin Blue

Well, I suppose one simple generic response to the original post could be that the specification should at a minimum contain information on these categories–

Physical specifications
Chemical ditto
Microbiological ditto
Allergenic ditto

The data in each category should then be prioritised into Safety followed by Non-safety factors, specific inclusion being judged by health risk significance in former case and “fitness for use” in latter.

Of course, putting the above into practice is another matter.

Rgds / Charles.C

I would add one more thing.

now a days number of big customers (in usa) wanted to make sure raw material meets US regulation for pesticides and antibiotics. It does not apply for every raw material. But if you are getting egg, meat, dairy product. I would prefer to have statement from supplier or letter of gurantee that product meets the standards

Please correct me if wrong.

Dear Dave,

raw material meets US regulation for pesticides and antibiotics.

ie a priority to be assigned within "Chemical" ? or are you commenting that they are often forgotten in practice ?

Slightly OT - Do you think consumers would like this simple labelling in the interests of truism? -

"eggs and raw chicken breasts - May contain Salmonella.

Not against the law for supermarket sale in UK AFAIK. Justification - Validatable.

USA no idea. I daresay same.?

Rgds / charles.C

Hi All,

It is important to have standard responses from suppliers especially in relation to allergen details. Some suppliers are detailed and others are not.

I form that can be very handy can be found at:


http://www.allergenb...mation-form-pif

It may be overkill but is a good start.

RE

Dear Ricky,

Thks for the input and Welcome to the forum !

Very patriotic.

Indeed the site you reference has come up several times here and is undoubtedly an excellent source.

Rgds / Charles.C

Would anybody share what are the key details that should never be missed while approving the raw material specifications.

Please share your experiences and thoughts.

Regards

Martin Blue

Hi Martin,

Sample list here.

QM 4.3.2 Raw Material Specifications.pdf   124.96KB   278 downloads

Regards,

Tony

some country concern about GMOs . For my personal comment you can consider 4 categories (Charles) and consider about GMOs (madam A)but depended on your market.
Now many customer and standard concern about country of origin of each ingredients.
example :
In sandwich have breaded , in breaded have wheat , egg , skim milk
(some)customer/auditor request
-Country of origin of Wheat , egg , skimmilk
-Result of analysis or Guarantt letter of these ingredients
-If these ingredients comefrom risk country must concern more hazard
* Wheat==> Bacillus Cereus ,additive(Benzoyl peroxide) , pesticides
* egg ==> Salmonella spp., antibiotic ( from chicken)
* skimmilk==> Salmonella spp. ,Staphylococcus aureus, Enterobacter sakazakii ,melamine , pesticides
or Heavy metal residue....Ohh. a lot.