Do you know about the MSC standard?

Hi all,

Do you know about the MSC standard?

I need MSC standard document and documentation made ( language: English and Vietnamese).

Thanks

Tina

:oops2:

Hi all,

Do you know about the MSC standard?

I need MSC standard document and documentation made ( language: English and Vietnamese).

 

Thanks

Tina

:oops2:

Dear Tina Huynh,

Maybe -

http://www.msc.org/a...hain-of-custody

Or did you mean like the BSC standard ?

Rgds / Charles.C

Dear Charles,

Thank you very much!

I visited http://www.msc.org/a...hain-of-custody  but i don't find document MSC CoC Version 3  Sandard. 

MSC CoC Version 3  Sandard has over 100 page. I don't look at it.

To audit MSC sandard for processing seafood company, What should we prepare?

Thanks

Tina

Dear Charles,

Thank you very much!

I visited http://www.msc.org/a...hain-of-custody  but i don't find document MSC CoC Version 3  Sandard. 

MSC CoC Version 3  Sandard has over 100 page. I don't look at it.

To audit MSC sandard for processing seafood company, What should we prepare?

Thanks

Tina

Dear Tina Huynh,

The link to the standard is at the bottom of the main page. Consists of 10 pages and appears to require implementation / certification of a  management system demonstrating conformance to 3 Principles –

The organisation shall operate a traceability system.

There shall be no substitution of certified products with non-certified products.

There shall be a system to ensure all certified products are identified with non-certified products.

Sorry but I have no direct experience of this standard.

Rgds / Charles.C

hello Tina, 

i agree with Charles C:

We are working according to MSC v.3 since 3 Years

New for me, during an audit, was Mass Balance

An audit its really easy 

if You will need more - i will help You :)

Rgds

Dear Charles.C and Edyta,

Thank you very much about your idea.

To audit easy, what  should I do? I can read 3 Principles of MSC sandard ( on web MSC)

but it is not detail about all step preparing.

Can you help me? i need information detail.

Thanks

Tina

Hi Tina

In the file "Get certified! Chain of custody" page 6 and 7 you can see the questions auditors might ask you. Make a list of all these questions:

1. Can we make a traceability test with input and output reconciliation (weight goods in - recorded wastage = weight goods out )?

2. Do we have an procedure how traceability is maintained?

3. How do we identify each product at each stage?

4. Do we have defined responsability for traceability and Chain of Custody and do the persons responsabel know about..?

5.....

Answer the questions one by one - if you have no procedure you have to make one and so on.

Please feel free to send me and e-mail for further questions :-)

Dear Conny T

Thank you very much about your information!

Your information will help me.

I am trying!

Thanks

Tina

Mass Balance Traceability is a cross-over concept with Food Safety and with Chain-of-Custody/Sustainability audits.

Basically the measures of incoming raw material, outgoing product, and an explainable waste/yield/recovery % loss.

i.e. -

a) in the fisheries, if your recovery is more than 100%, you are punting out more that you received, something is wrong/fraudulent/etc.

b) if you are cooking rice as a finished product, including waste, it should be well over 100%, if not someone is stealing your finished product.

On the food safety end it can get rather complicated when dealing with low turn over items such as black pepper (a good candidate for a recall) it being one of many ingredients that goes into many products, calculating all of the products with all of the different recipe formulas that were produced...

1) received ##kg in that "lot"

2) #kg still on hand

3) went into # product recipes, and # of finished products...

(at this point it is theoretical as a process of final goods weight cannot possibly me sure a dash of pepper on a salad)

4) capture/identify all of your products going to which customers...

Does this all account for your total #kg?

The constraint is your lot ID documented in your QA records recording when STARTED to go into products and when it FINISHED... so, do these all "capture" your lot of black pepper?

Is your recovery % explainable?

Anyhooo, you got it easy in the fisheries. I had a colleague that use a MSC traceability mass balance exercise to satisfy a BRC trace. Besides, it is a KPI for production in the fisheries (should be easy) vs. the black pepper example above. 

P.S. - Mas Balance is is particularly important when it comes to the BAP (Beast Aquaculture Practices) as it validates the chain-of-custody with their feed, hatchery, farm and processor "Star" relationship.

Dear Baron,

I always thought a Mass Balance was exactly what is says it is, unless Einstein is involved. Although I have had numerous arguments with suspicious taxation people over what constitutes a realistic “wastage” when filleting different fish species.

I liked the story of the various hatches (#1, #2 etc). A flow chart might be useful also ? And some “real” numbers ?

"Easy" can be a relative term IMEX, even within the fisheries. Fried products for example. :smile:

Rgds / Charles.C