3 replies to this topic

[PatGear]

Hi there!

 

Have read an afwul lot of great information at this forum. Now starting my first topic!

 

I am a qa-manager at a social workplace. We re-pack pre packaged foods and are ISO 22000 certified. For one customer we now fill glass jars with flour, sugar, chocolate, etc. for cookies. (only dry foodstuff). 

 

Our production area is not specific designed for food production. Do we have to comply to the same legislation and pre requisite programme as foodproducing companies? (we are planning on integrating the handling of open products in our ISO 22000 scope and maybe also upgrade to FSSC 22000).

 

I would say we should, but I am a bit confused in this, as our current customer doesn't really seem to "care" about the hygienstandards we use.

F.e. we don't have tiled walls and the windows aren't specially protected. We now only have a "dry"cleaning programme, should we implement wet cleaning for instance? Microbiological analyses?

 

It would be great if you could give me a hint on this!

 

Thanks in advance!

[RMAV]

Just my opinion: before you do anything, do risk analysis...learn how to do risk analysis.  Those two tasks will take a while.  If you do it right, you may find that you not only do not need to implement wet cleaning, you may well prohibit it!  Point being, let your risk analysis guide changes/implementation and conduct risk analysis of even the implementing of change - sometimes the cure is worse than the disease. 

 

Example, one day I found a gearbox that could become a remote source of contamination.  The action was to take the gearbox apart and clean, reassemble and seal.  However, due to nearby activities, such a corrective action would have created a higher risk and higher likelihood of contamination.  It was prudent to wait a month when the nearby activities could be stopped and area secured for the corrective action to take place.

[Charles.C]

Hi there!

 

Have read an afwul lot of great information at this forum. Now starting my first topic!

 

I am a qa-manager at a social workplace. We re-pack pre packaged foods and are ISO 22000 certified. For one customer we now fill glass jars with flour, sugar, chocolate, etc. for cookies. (only dry foodstuff). 

 

Our production area is not specific designed for food production. Do we have to comply to the same legislation and pre requisite programme as foodproducing companies? (we are planning on integrating the handling of open products in our ISO 22000 scope and maybe also upgrade to FSSC 22000).

 

I would say we should, but I am a bit confused in this, as our current customer doesn't really seem to "care" about the hygienstandards we use.

F.e. we don't have tiled walls and the windows aren't specially protected. We now only have a "dry"cleaning programme, should we implement wet cleaning for instance? Microbiological analyses?

 

It would be great if you could give me a hint on this!

 

Thanks in advance!

 

Hi PatGear,

 

Thks yr query and Welcome to the Forum !

 

I had a bit of a problem understanding yr OP.

 

You noted that you are certified to ISO22000.

 

Did yr audit not cover many of the queries in yr post already ? Appreciate a little clarification.

 

PS - the textbook answer to yr queries is that it is necessary to comply with the various paragraphs in the iso22000 standard within the context/scope of yr intended certification. Personally i would have guessed that a food repacking operation would be equally interpreted as food production but perhaps iso have a separate classification available ?.

Edited by Charles.C, 28 October 2015 - 05:52 PM.
expanded

[PatGear]

Oh I'm sorry, we are HACCP certified and now transferring to ISO 22000

 

The handling of open products was not included in the HACCP-scope before and we will include it now, sorry for the confusion!