9 replies to this topic

[Jcchaser]

My question is: Is there requirement to include the shipping of product (truck routes) in the HACCP plan as trucking is not yet required to have HACCP Control.

[Charles.C]

My question is: Is there requirement to include the shipping of product (truck routes) in the HACCP plan as trucking is not yet required to have HACCP Control.

Dear Jcchaser,

 

Standard (if any) ?

 

Food Product type ? Refrigerated ?

 

Rgds / Charles.C

[Jcchaser]

Standard (if any) ? What do you mean about Standard.

 

Food Product type ? Refrigerated ? Fresh Meat. Refrigerated Yes.

[Charles.C]

Standard (if any) ? What do you mean about Standard.

 

Food Product type ? Refrigerated ? Fresh Meat. Refrigerated Yes.

 

Dear Jcchaser,

 

Are you intending to certify yr "system" (eg manufacturing + [own?]distribution, distribution only?) to any particular organisation, local, private etc, eg State license, USDA, SQF?

 

Rgds / Charles.C

[Jcchaser]

We are a USDA plant and we are Level 2 SQF certify.

[Charles.C]

We are a USDA plant and we are Level 2 SQF certify.

Dear jcchaser,

 

Thks for data.

 

Not a user of SQF myself or in USA  but I think I hv hv seen yr question here before.

 

It may relate to whether you distribute yourself, the precise product, and (I guess) any statutory requirements of USDA or SQF's text.

 

There are several meat users in USA / SQF on this forum. Probably some responses coming.

 

Rgds / Charles.C

 

PS (added) Personally my experience (not SQF) for frozen food is that if you do not handle distribution yourself, the haccp plan stops at loading ex factory (which is probably a PRP anyway?). But opinions may vary / be defined as mentioned above.

[TheDude]

HACCP stops at loading but SQF requires you to go into transport:

 

11.6.6.1 The practices applied during loading, transport and unloading of food shall be documented, implemented and designed to maintain appropriate storage conditions and product integrity. Foods shall be loaded, transported and unloaded under conditions suitable to prevent cross contamination.

 

 

11.6.8.2 The refrigeration unit shall be operational at all times and checks completed of the unit’s operation, the door seals and the storage temperature checked at regular intervals during transit.

 

See the guidance for additional info.

[Jcchaser]

Thanks

[moskito]

late response

 

somebody has to cover the risk - not only for HACCP. To whom the transport belongs - to the raw materials supplier or to the receiver of the goods (e.g. our company is a bakery). What you (or your company manger) has told the insurance where the transfer of risk is? Who is ordering, organizing and paying for the transport? What is mentioned in the contracts of order? Some companies e.g. ordering truck and send them to the supplier. We have done this in the past. We are now ordering DDP, so the transfer of risk is at our filling tube.

We have built up an integrated hazard and risk system which means what we will find as a financial risk is very often related to food safety risk -> all should be in one line without dissent. If something happens you are very easy in discussion with authorities, supplier, insurances (serveral - yours and the suppliers) etc.

 

Rgds

 

moskito

[hbeaver]

I have some questions regarding this as well.  We are in the process of implementing SQF at Level 2.  We are a food packaging manufacturer.  We receive roll stock material for the manufacturing process.  How do we handle food defense on LTL shipments?  We have shipping requirements on full loads of material, i.e. sealed trailers.  Any help is appreciated.