9 replies to this topic

[jesgotcerv]

Hello everyone? 

 

I would like to ask your inputs regarding this: What are the FSSC requirements for the Design and Operations of the Laboratories in a Food manufacturing plant?

 

 

Thank you very much.

[Tony-C]

Hello everyone? 

 

I would like to ask your inputs regarding this: What are the FSSC requirements for the Design and Operations of the Laboratories in a Food manufacturing plant?

 

 

Thank you very much.

 

Hi jesgotcerv,

 

Requirements are in ISO/TS 22002-1:2009 Prerequisite programmes on food safety — Part 1: Food manufacturing
5.5 Laboratory facilities
In-line and on-line test facilities shall be controlled to minimize risk of product contamination.
Microbiology laboratories shall be designed, located and operated so as to prevent contamination of people, plant and products. They shall not open directly on to a production area.

 

Regards,

 

Tony
 

[jesgotcerv]

Thank you!

[Tony-C]

Thank you!

 

No problem but these requirements are not particularly specific and you should assess the risks involved with your operation.

 

Kind regards,

 

Tony

[syju28380]

Dear Tony,

 

Does this mean that the organisation needs to have in-house laboratory? Or can they just make use of an external lab periodically?

 

Syju

[Charles.C]

Dear Tony,

 

Does this mean that the organisation needs to have in-house laboratory? Or can they just make use of an external lab periodically?

 

Syju

 

hi syju,

 

I think you will find that if it was mandatory, such would have been stated in the standard.

 

In some locations i believe an in-house (micro) lab is even local regulatory forbidden.

 

PS - But admittedly, with ISO+, one is never 100% sure of anything.

Edited by Charles.C, 19 January 2016 - 11:56 AM.
expanded/edited

[BrummyJim]

In my experience it's quite common to have an internal lab to test basic stuff. Part will be physical/chemical such as fat content, sugar content, viscosity, acidity, pH etc. and the other bits will be basic micro. However, it's unusual to test for pathogens internally as you need to hold samples of the pathogens to perform your daily validation tests.

 

It can be quite onerous running an internal lab as there will be a range of daily tests and calibrations required to demonstrate that there's no contamination and you can actually find and measure what you want to test for.Best to avoid the micro side!

[syju28380]

Hi Charles,

 

Thanks; my worry is similar to that of the "need for metal detector" thread. Even though it is not mandatory, many auditors "expect" the organisation to have some basic lab. 

 

Syju

[Tony-C]

There is not a requirement to have an on site laboratory. Any contracted laboratories should be approved and the scope of their certification cover the tests that you are asking them to undertake.

 

Regards,

 

Tony

[Raj123]

Dear all,

 

Is anyone knows what is the standards for Microbiology laboratory in food/spice industry as per APHA ?