9 replies to this topic

[792404]

Is it ok to add an image of my first Flow Chart for review in this forum?

Thanks, 

Mike

[Simon]

Yes go right ahead Mike, in fact it is far better to do so if you want input from the members.

 

Regards,

Simon

[792404]

Thank You, Just wanted to make sure first. Let me know what if anything needs fixing. 
Many Thanks, Mike

Attached Files

•  mintflow.jpg   130.96KB   1 downloads

[ahmedmourad]

as per the BRC Requirement

I think you should show the waste , if you use water as an ingredient or others also should be shown

if you have High care or High risk area you should show segregation

 

Can any one of our experts advise , if any still missed please

 

Best Wishes

Ahmed

[TonyG]

As packaging suppliers we also include customer returns and rework - I'm not sure how applicable that is to your process.

[teaks]

Looks very detailed.

Questions:

There are 2 "Fill Hopper with Mint" before the metal detector - are there 2 hoppers?

Are you using two different packaging configurations for finished product? It looks like some are wrapped before MD and some are wrapped after.

[Philip Jones]

Hi Mike.

There are no real guidelines as to whether there is sufficient detail in the process flowchart or the specific layout, you have to decide that for yourself. What is definite is that you are unlikely to get it right (for you) first time.  Regular auditing and challenge as to what is needed will eventually get you in a comfortable place.

The primary driver of detail, in my book,  is the need to be able to identify the hazards associated with specific steps.   Your process and product is one which feels intrinsically safe microbiologically, so foreign body contamination is probably your biggest worry.  In determining FB hazards, I always find it easier to audit a process in small steps rather than big ones.  Maybe that's just me, but small process steps works for me. This forces a real challenge to your prerequisite and operational prerequisite programmes which is where your process is likely to need beefing up, rather than your CCP management for your type of products

 

Regards,

[trubertq]

The Flow diagram looks good, but may I make a suggestion?

 

You are supposed to have a HACCP team, so what I do is, I give each member of the team the flow diagram for the line I am interested in verifying and get them to walk the line , drawing in hand, and make notes as they go along. This has been an invaluable exercise in all the companies I work with. It allows different perspectives ( maintenance, supervisors, production, QC) and you'll catch all the steps. Once you have all agreed on the steps you all sign and date the flow diagram and that is the copy you keep in your manual. This procedure must be followed each time there is a change to the process, or annually.Sounds like a pain, but is actually a lot more efficient.

 

I agree with ahmedmourad, you need to put in waste streams and inputs like water, salt, packaging etc...#

 

You could number the steps,  this is useful if you have several steps which are the same but on different strands of the flow, you can use the same hazard analysis and just reference the step number rather than duplicating the hazard analysis for similar steps.

[Charles.C]

Hi 792404,

 

As per previous posts, the typical criterion for the detail in the flowchart is that it must be adequate to allow an auditor to relate the following hazard analysis to the actual process.

 

I would suggest you need to expand the input-related details a little, eg packaging, flavorings, etc. For example see the flowcharts in these posts -

 

http://www.ifsqn.com...ge-2#entry41753

http://www.ifsqn.com...ge-3#entry48071

[792404]

Thanks everyone for taking the time to look it over. We dont use water in the product and have two hoppers because one is a foil wrapper and one is a plastic wrap, so one has to go through the MD before packaging. I will work on some changes, Many Thanks, Mike