Specifying types of contamination in specs
We had our third party audit and one of our corrective action was not following CFR 111.70. The auditor observed that our specifications did not list the types of contamination that may cause adulteration.
How do you add that in the spec and how would we know what type of contamination it might have?
Do we need to research each and every ingredients and final products we have to determine what contamination it can have?
Thank you!
Sorry if I am in the wrong forum. The whole site changed and not sure where to go.
You should have identified all of the types of contamination as part of your initial hazard analysis. To find limits for each type of contamination I suggest you refer to what the food safety legislation states for your country of manufacture and supply. Contamination types should include micro, chemical, physical and allergens, Some food companies also add in quality and regulatory parameters.
Agree with above. It is part of your risk assessment - you should list your hazards. eg.
Physical hazards P1 Metal, eg stainless steel, galvanised steel, mild steel, aluminium, tin, brass, copper, alloys, rust, staples P2 Wood, eg pallets, walls, tool handles P3 Glass, eg safety glass windows, spectacles, stealth units, fire alarm P4 Plastic, including hard and brittle plastic, eg equipment screens, bristles, bait station covers, light covers, stereo, clocks, ingredient tubs, scoops, utensils, cleaning equipment, dollie wheels, equipment guides/scrapers, fire alarm, PVC piping, plaster/band aid, shrink wrap, cable ties P5 Rubber, eg o-rings, seals, latex gloves P6 Stones from ingredients, pallets, forklift P7 Fibres, eg string, conveyor belts, clothing, socks P8 Tape, eg duct tape, cellotape, thread tape, sticker labels P9 Foreign matter from staff, eg hair, jewellery P10 Other foreign bodies, eg ceramics, carbon, paper, paint, teflon coating, dust P11 Outside debrisWe had our third party audit and one of our corrective action was not following CFR 111.70. The auditor observed that our specifications did not list the types of contamination that may cause adulteration.
How do you add that in the spec and how would we know what type of contamination it might have?
Do we need to research each and every ingredients and final products we have to determine what contamination it can have?
Thank you!
Sorry if I am in the wrong forum. The whole site changed and not sure where to go.
Dear QA Food,
Is this a sole (c) GMP audit, part of a (sole) HACCP audit, or for a particular standard ? I suspect the details of the response may depend.
For a pure haccp situation (not USA), I simply picked / listed a few introductory (ca.3-5) examples of typical BCP hazards for the particular raw material involved, defined the requirements / assoc.refs for ingredients / packaging etc as "Food Grade or appropriate equivalent" then introduced the specific BCP contamination hazards for my product within the relevant hazard analysis.
Rgds / Charles.C
Thank you everyone!
Charles. C- This was a GMP audit. For the other 2 that replied, are these for the HACCP risk assessments? The auditor wanted us to add this in our specificiation sheet.
Thank you again :spoton: