When i bought empty can from suppliers i asked food grade certificate of food contact materials and migration test result as well. I think you should do the same
Avila
Hi everyone,
I was wondering that does a hotel (having FSMS) require food grade certificate for all the food contact material?
Chopping boards, Cling films, Packing boxes, cake bases, Bakery molds, plastic food containers, Pizza boxes etc etc etc.
And what about cutlery and crokery, pots and pans?
Also what does this "food grade" actually mean? Toxicity?
Regards,
Sneha
Hi Sneha - I have just come back from the pub after enjoying a nice steak and a few wines, so please don't take my reply too seriously.
I think you make a good point as to where do you draw the line for how many certificates you will need. There are hundreds of food contact surfaces in a food service operation. How about the salt and pepper shaker on the table, the drinking straw, the ice scoop, the glasses, the chefs knives, one for each ingredient container (sugar, flour, all canned products, all dry good packs - one certificate for each different supplier, sauce bottles, soft drink containers, beer bottles, dispensers, beer lines, kegs, on and on and on....
The point is I suppose that if you think that any contact material could present a problem then get a certificate.
As an auditor I always need to be careful of being able to justify any non-conformance against a requirement of the standard, and I often play the role of the devil's advocate, when requirements are stated that are not required by the standard.. So if you are certified to ISO 22000, the requirements for the safety of raw materials are in 7.3.3.1 and there is a list. It allows you the option to establish acceptance criteria based on "the extent needed to conduct a hazard analysis"
If I was to conduct the hazard analysis on food contact material I would conclude that any risk of contamination is low if you are buying materials designed for food from reputable suppliers to the hotel industry and that the severity of any ill affects would be low. And I feel that this would satisfy section 7.3.3.1 h), "the food safety related acceptance criteria or specification of purchased materials and ingredients appropriate to their indented use" eg containers sold by reputable hotel supplier suitable for food storage.
Hope this helps
Mark