15 replies to this topic

[SandyH]

Good morning everyone,

 

Please could someone help me with a procedure for sanitizing of high risk packaging?  The environment is a RTE sausage manufacturer and the CFA (Chilled Food Association) doesn't give an in depth explanation regarding the transfer of packaging into HR.

 

 

[Tony-C]

You don't describe the packaging but I'm assuming they come on a roll. You will need to have a system in place such as transfer onto trolleys or plastic pallets in the high risk area. Normally there would be a designated transfer point where outer packaging such as cardboard boxes would be removed. If deemed necessary the outside of the wrapped packaging is then sprayed with say alcohol spray as it is transferred.

 

Regards,

 

Tony

[bibi]

Hi

 

WE do not have a sanitising tunnel to pass our packaging in high risk area.

We request from our supplier to have a double bagging.

at the transfert point(hatch) the first bag is open and sleeved the  inner bag by the high risk operator.

Any better procedure will be welcome.

 

Thanks

 

BIBI 

[Tony-C]

Hi Bibi,

 

To determine if that practice is acceptable you will need look at the standards applied at your packaging supplier, the results of your swabbing of the packaging in the high risk area and the micro results from the finished product.

 

Spray and disinfect the packaging on transfer if in doubt.

 

Regards,

 

Tony

[SandyH]

Hi Tony and Bibi,

 

Thank you so much for your replies.  The packaging is on a roll and we double bag it but the auditor required that we sanitize the inside of the packaging.  I honestly have never heard of that before.  But in our risk assessment I will note that we double bag it, audit our packaging supplier, sanitize the outside of the packaging.  We use a hatch system to transfer the packaging from high risk receiving to high risk packaging so no trolleys required but will add this to the risk assessment as a preventative step.

[Simon]

Focus on your packaging supplier providing you food contact packaging that is fit for purpose and make sure that handling and secondary packaging is appropriate. Swabbing of packaging and good results is your proof not to do it.  

[SandyH]

Thank you Simon.

[tma]

Hi,

My facility is in process of building on a high risk repacking facility. 

We are currently designing the transfer hatch for packaging reels, which will be double bagged from the supplier.

Can anyone advise on how this should be designed? Ideally the space should be as small as possible to ensure positive air flow is maintained during the transfer step. Have you guys got 2 doors on your hatch, one on each side?

 

Many thanks,

Joan

[Charles.C]

As a non-Packaging person, I am finding this thread somewhat bizarre.

 

I presume packaging purchased for food contact use is specified to be "food grade".

 

If so, why is there a necessity to sanitize it ?

 

Or is the requirement due to some special circumstances, eg food product intended for NASA ?

[Tony-C]

As a non-Packaging person, I am finding this thread somewhat bizarre.

 

I presume packaging purchased for food contact use is specified to be "food grade".

 

If so, why is there a necessity to sanitize it ?

 

Or is the requirement due to some special circumstances, eg food product intended for NASA ?

 

Hi Charles,

 

It is to ensure that there is no micro contamination from handling and secondary packaging for packaging supplied to high risk food areas.

 

Regards,

 

Tony

[Charles.C]

Hi Charles,

 

It is to ensure that there is no micro contamination from handling and secondary packaging for packaging supplied to high risk food areas.

 

Regards,

 

Tony

 

Thanks Tony,

 

Is there any evidence that this is a significant risk in "typical" processes (I would imagine not), eg restricted to cleanroom processes or the like ?

[Tony-C]

Thanks Tony,

 

Is there any evidence that this is a significant risk in "typical" processes (I would imagine not), eg restricted to cleanroom processes or the like ?

 

Hi Charles,

 

Yes there is.

 

I can understand your comments, it would depend on what you call a 'typical' process.

 

What you need to take into account is the 'commercial' pressure to maximise the shelf life of these type of products.

 

Regards,

 

Tony

[Charles.C]

Thanks again Tony.

 

I should add that I did a quick Google on this and failed to see any obvious hits.

(although I'm aware of H2o2 used in aseptic, cleanroom items)

 

hence my query.

[Tony-C]

I should add that I did a quick Google on this and failed to see any obvious hits.

 

Fortunately, there are some things you can't learn via Google

 

Regards,

 

Tony

[Charles.C]

Fortunately, there are some things you can't learn via Google

 

Regards,

 

Tony

 

More's the Pity.

[Tony-C]

More's the Pity.

 

Ha ha ....

 

Maybe you'd feel differently if you'd spent over 20 years working in this environment and your 'innovations' and 'learning's' were freely available on the internet.

 

Regards,

 

Tony