Hello IFSQN patrons,
I have a question in regard to a pouch machine recently acquired by my company. Previously we have only made plastic films for food packaging and other items as well. I am eager to get a jump on producing HACCP plans and Quality Control Point Plans for the new pouch machine to distribute to machine operators currently being trained. We have also acquired a vacuum chamber to detect "leakers". There is a debate going on as to whether "leakers" will show up on the HACCP plan, or as a Quality Control Point. My stance has been that since we do place any food items in the pouches at our facility, "leakers" should be identified as a Quality Control Point Issue. My argument is that the HACCP plan for the pouch machine will be very similar to the HACCP plan existing for the plastic films, simplified as a couple CCPs for allergen control, and performing Gas Chromatography on film samples to ensure solvents used in printing are at acceptable levels. Maybe I'm wrong but I just don't see "leakers" as being on the HACCP plan, but rather the Quality. I would greatly appreciate input from anybody with similar or contrasting opinion on this evaluation.
Thank you for your time,