4 replies to this topic

[RaymondD]

Good day Sir/Ma'am

 

Dear Sir/Ma'am,

 

would like to ask if it is strictly necessary for food processors to identify the individuals/personnel who are handling raw uncooked and cooked food material, specially during transition, though a succeeding final process like retorting is present. 

 

An example Sir/Ma'am would be like that of canning fish products. The raw materials (fish) will be recieved, washed and precooked (initial coooking) in the same area, after the cooked raw material had undergone initial cooking it is sent to a cooling area wich is isolated from the latter area. 

Is it strictly necessary to identify the personnel whos handling the uncooked and cooked raw materials during transition,

like that of color coding of uniforms, provision of additional uniforms and etc?

 

hoping for your answer soonest.

 

Thank you.

 

Respectfully yours.

 

RaymondD

[Charles.C]

As I understand, you are referring to a colour coded control  system to designate/control employees handling pre-cooked material prior to a final retort sterilization.

 

I am more familiar with  pasteurization processes where a raw to cooked transition would typically  mandate a dedicated group (eg clothing colour coded)  handling the cooked material. But for the process you describe, I could not find any reference to a specific  demand for such a measure in canning Codes of Practice like Codex and other Fish Canning texts (perhaps you do have a specific reference) ?.

Regardless I can appreciate that the intention is to maintain the lowered micro. levels in the pre-cooked  material  which then assists the sterilization step  so it seems a useful concept if operationally practical.

 

A relevant  answer to yr query may also depend on whether you are concerned with a particular FS Standard. Is this the case ?

For example BRC has this comment for the manufacture of Low/High acid products in cans – “High risk or high care production zones are not applicable for products in this category”. I daresay other Local or Private food standards may have  different viewpoints.  

 

There are a few fish canning professionals occasionally posting on this forum. Hopefully they will be able to give a more authoritative answer than myself.

[RaymondD]

Good day Sir Charles,

 

Thank you Sir :).

 

Sir, for the references it would be BRC6 and IFS6 standards as we are still preparing for the upcoming IFS and BRC audit scheduled thls year.

 

Hopefully some of the fish canning professionals could also share their viewpoints about the like question and aid us assess the necessity to provide distiction between personnel handling the uncooked and cooked raw material (fish) during transition.

 

Thank you.

 

Respectfully yours,

 

RaymondD

[nile]

Hi,

 

We have in airline catering, Different colour code apron from different area. Personnel working in Pre-preparation areas like Butchery, Raw veg processing have different colour codes and Personnel  handling cooked food have different apron. Designated person will be working for same area and will not be work in other area. Criteria is to avoid cross contamination.

 

Rgds

[redfox]

Hello RaymondD,

 

For an update, BRC6 is already replaced with new version BRC7 which was implemented last July 1, 2015.

 

BRC7 Clause 4.3 Lay-out, product flow and segregation

The factory layout, flow of processes and movement of personnel shall be sufficient to prevent the risk of product contamination and to comply with relevant legislation.

 

Then in clause 4.3.4 also emphasizes the Movement of personnel, raw material, packaging and waste to minimize the risk of contamination of raw materials, intermediate/semi-finished products, packaging and finished products.

 

hope this could help. Happy new Year.

 

regards,

redfox