What is the hazard of air?
I have a process to evaluate and don't want to go overboard forcing the process to create a CCP with no good way to measure it.
Process: We have a sealed polyethylene liner which is packed in a box. In order to pack it (without going into a drawn out detail) we have to unscrew a cap on the line, give the bag a quick shake and reapply the cap. This allows air into the bag which loosens it (bag is vacuum tight) and allows correct packaging.Food items in bulk will be placed into the liner once it is shipped to a customer location.
What are the hazards? In the two seconds it takes to loosen a cap, shake and replace cap, it is very unlikely a bug, hair or foreign item will sneak into the 3" opening and contaminate the inside of the bag.
We have cleaning program, pest control program. We've thought of sanitizing the area in case the cap touches a work surface. We have thought of making the employee wear a hair net incase a hair falls from his head into the little opening during the two second window.
Is this reasonable? This process step is the only time in the entire process the inside of liner (food contact surface) would be exposed.
Hi apasquel,
I think yr other thread includes yr OP post/thread within it ?
http://www.ifsqn.com...ilm/#entry96398
BTW "hair" is not normally regarded as a haccp safety hazard, objectionable though it undoubtedly may be.
Hi apasquel,
Part of the equation is what are you filling the empty containers with? Is it a high risk or low risk product? In a risk assessment that will factor in to likelihood of contamination of your product filling the containers. Solid pre-requisite programs should prevent any issues here.
With respect to air purity SQF is primarily concerned with compressed air quality and purity with respect to compressed air contacting product contact surfaces, or more critically when compressed air is actually an "ingredient" in your product (foams, etc.). Assuming that you don't have airborne allergen dust airborne when you unscrew the cap that could possibly result in cross-contact contamination, and your plant air isn't contaminated with mold spores you should be okay.
Sanitation and employee hygiene (ex. hair and beard nets) are part of any pre-requisite program and you'd be wise to implement these into your food safety management program.
Hope that helps a little.
Regards,
esquef
An expansion of esquef's post on "air" purity can be found here -
Since this is food contact packaging the operator should certainly where a hair net as well as following standard gmp hygiene requirenents.