Reworking the rework per SQF Level 2

Hello everyone,

What is requirements on reworking the rework per SQF Code? 

Thank you all for your advice or your take,

It would be helpful to know what you are producing that makes the rework.

Dairy products... 

Reworking is permitted under SQF as long as you:

• Have procedures in place describing the parameters of the rework - ie like to like products, maximum % rework material per batch, maximum time allowable (eg within same run, same day, same week)
• Have full traceability of reworked material in product
• Consider the allergen implications of rework
• Cover rework in your HACCP plan and show rework routes in your process flow diagrams.

If you can demonstrate that your have fully considered the food safety implications, can fully trace all rework materials and have all of this documented in your site policies/procedures you should have no issues with including rework in your process.

S

For Lvl 2 & 3 -

2.4.7 - Product Rework

2.4.7.1 - The responsibility and methods outlining how the product is reworked (recycled or recouped) shall be documented and implemented.  The methods applied shall ensure:

i. Reworking operations are supervised by qualified personnel;

ii. Reworked product is clearly identified and traceable;

iii. Each batch of reworked product is inspected or analyzed as required before release

iv. Inspections and analyses shall conform to the requirements for verification outlined in element 2.5.6; and

v. Release of reworked product shall conform to element 2.4.8.

2.4.7.2 Records of all reworking operations shall be maintained.

And SQF Guidance on 2.4. 7 Product Rework offers:

'The supplier must document that the product has been reworked or recouped under qualified supervision and under an approved procedure.
Traceability is to be retained and product is to be clearly identified. Evidence is to be provided that each lot is released only after inspection.
An important element of the rework procedure is the criteria for determination when product is to be reworked, how much can be reworked, under what conditions it can be reworked, and how is it to be identified and traced. Product, after being reworked, must be reviewed per company-designated food safety and quality checks to ensure that it meets all applicable specifications. Care must be taken to ensure that allergens are not accidentally introduced into the product through rework.

Reworking of perishable product must take into consideration the shelf-life of the product being reworked (i.e., the oldest product).'

In dairy liquid milk is regularly reworked, the main areas of concern are ensuring:

Maintenance of the chill chain to prevent microbiological growth particularly Bacillus cereus (toxin producer)

The hygiene of the rework system

The elimination and prevention of hazards associated with rework such as foreign bodies (SOP's & Filtration) and pathogens (Re-pasteurization)

Identification and traceability

A regular break in the chain of rework to prevent a trend of product quality deterioration

Regards,

Tony