Food Safety Plan Help
I am a newly appointed SQF Coordinator at my company. We blend and package various juices, from Aseptic children juice boxes to Monster energy drinks to Gatorade. Our filing system has become less of a "system" and more of a complete disaster. I have already completely redone our Food Quality Plan and now I am onto our Food Safety Plan. We just recently went through a level 3 gap audit and will be seeking level 3 certification by the end of this year (eeekk!!) the auditor pointed out that we have most the information that we need but our Food Safety Plan is what we need to work on. So my question is.... what are some tips on how others have put together their plans??
Hi Amy,
:welcome:
I would normally see the Food Safety Plan tackled before the Food Quality Plan but not to worry.
Please confirm the processing details and filling machines/packaging as this will mean members can provide more meaningful assistance.
Kind regards,
Tony
In our plant we receive all of the ingredients for the products by mail. We then weigh up each ingredient by amount of cases we are to be producing of each flavor. We have 7 production lines in our plant that produce cold fill cans, hot fill cans, boxed juices, and plastic bottles. Our customers have their labels/cans delivered to us to fill. So once we have all ingredients weighed and ready they go to our blender who, obviously, blends them all together by specification. Throughout this whole process we have lab techs that take samples to test the pH levels, caffeine levels, acid, and sugars, while making adjustments depending on the specs. Once a batch is released by our lab tech it is allowed to be packaged in its containers. We place it all in cases of various amounts depending on product. The cases are then placed on pallets with a specific pallet pattern and but in our warehouse to wait to be released and then shipped out to a distribution company.
Hi Amy,
The common route is to follow CODEX RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, Rev. 4-2003, I am attaching the HACCP Section.
CODEX RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC RCP 1 HACCP SECTION.pdf 63.81KB 39 downloads
In summary the process is as follows:
1. Assemble HACCP team
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site confirmation of flow diagram
6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards (See Principle 1)
7. Determine Critical Control Points (See Principle 2)
8. Establish critical limits for each CCP (See Principle 3)
9. Establish a monitoring system for each CCP (See Principle 4)
10. Establish corrective actions (See Principle 5)
11. Establish verification procedures (See Principle 6)
12. Establish Documentation and Record Keeping (See Principle 7)
Regards,
Tony
Amy,
Going back to your first statement, are you a certified SQF Practitioner? I think going through the course would help you determine what you need to do to fill those FSP gaps.
Setanta