Nut Policy in Direct Food Contact Packaging Manufacturing
Started by Simon, Jul 18 2011 01:25 PM
What would you consider to be a sensible nut policy for a Direct Food Contact Packaging manufacturer. Bearing in mind work clothes are not changed prior to eating and drinking, but there is barrier hand washing before entry back into production.
Thanks,
Simon
Thanks,
Simon
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Sorry but if you were supplying me I'd say no nuts on site, at all. Easy to implement, easy to prove, everything else will require quite a bit of validation work.
Sorry but if you were supplying me I'd say no nuts on site, at all. Easy to implement, easy to prove, everything else will require quite a bit of validation work.
This is the way I have just gone (making low risk ingredients, flavours etc). It is black and white and after taking advice on here, if you are not processing nuts in manufacturing it allows you to (as Simon once put it), "Move (the auditor) onto the next question".
It generates a fair amount of whinging but I'm never going to be popular in this job so never mind...
Thanks for your opinions; anyone else? Maybe a BRC/IOP Auditor?
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
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What’s the hardest part of building a strong food safety culture?
SQF: Why Environmental Monitoring Is a Pet Food Plant's Early-Warning System
Is anyone here attending Gulfood Manufacturing next week?
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