Jump to content

  • Quick Navigation
Photo

What are the parameters to set for food raw material specification?

Food Raw Material Specificati

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

#1 Naa Adel

Naa Adel

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Ghana
    Ghana

Posted 25 July 2014 - 11:27 AM

What are the parameters to set  food raw material specification.



#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 17,378 posts
  • 4836 thanks
943
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

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


#3 Tony-C

Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,361 posts
  • 992 thanks
263
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Koh Samui
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

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:

 

Attached File  QM 2.3.2 Raw and Packaging Materials_001.png   604.8KB   6 downloads

 

Regards,

 

Tony



Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate