What are the parameters to set food raw material specification.
What are the parameters to set for food raw material specification?
Started by Naa Adel, Jul 25 2014 11:27 AM
Food Raw Material Specificati
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#1
Naa Adel
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Posted 25 July 2014 - 11:27 AM
#2
Charles.C
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Posted 25 July 2014 - 11:53 AM
What are the parameters to set food raw material specification.
Dear Naa Adel,
The question scope is unfortunately of Book dimensions.
Basically involves BCP characteristics of safety/non-safety type.
If you would like a book suggestion for the "B" in BCP -
MicroOrganisms in Foods 6, 2nd ed.Microbial Ecology of Food Commodities.ICMSF,2005
Can you be more specific as to product type, eg Melon, Peanut, frozen raw / RTE seafood?
Rgds / Charles.C
Kind Regards,
Charles.C
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Posted 01 August 2014 - 06:02 AM
What are the parameters to set food raw material specification.
As Charles has said with knowing the product one cannot be specific but this should give you some general ideas of parameters that should be in a specification:
QM 2.3.2 Raw and Packaging Materials_001.png 604.8KB
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Regards,
Tony
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NEW! SQF Code Edition 8.1 & FSMA Implementation Package for Food Manufacturers
FSSC 22000 Food Safety Management System for Food Manufacturers (Version 5 Compliant) Out Now!
BRC Issue 8 plus FSMA Food Safety Management System Implementation Package
ISO 22000:2018 Food Safety Management System Implementation Package
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. Latest Webinar Friday 15th May 2020 - Recording Available
Practical Internal Auditor Training for Food Operations - On Demand
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