2 replies to this topic

[Ahmed_Caramel]

Hello,

In our company, we manufacture caramel cream, syrup, candies and inclusions and we are aiming at the SQF certification.

I have a question regarding the module 2 section 2.5.6.1 Product Sampling, Inspection and Analysis.

I would like to know if the chemical (fat, salt, moisture, brix, pH), or microbiological (aerobic plate count, yeast and mold, coliforms, lactics) analysis are mandatory or just upon customer's request.
If so, would it be for every batch of every product? Because that can get really expensive !
Is the certificate of analysis enough to cover raw materials?
Do we have to test work-in-progress too even if we test finished products?

I will appreciate your help or ideas :}

[Dr.Khan]

Dear Ahmed

 

Most manufacturing companies would write  in the manual the frequency of tests for the final products and critical raw materials. As long as you follow what you have written in the manual you will  not attract any non conformance. For finished products most company conduct the analysis of each product every six month or once a year so all of your product  must be tested at least once a month

 

For raw materials u can eliminate the testing requirements by asking your suppliers to provide you a certificate of analysis with each delivery or certificate of compliance.

 

Testing of in process products is only necessary to ensure that product is with in specification. For example for candies, one can take sample for every batch to ensure that average weight of 10 candies are within certain range.

 

Kind regards

Dr. Humaid Khan

MD

Halal International Services

Australia

[Ahmed_Caramel]

Hello Humaid,

Thank you for your quick response.

We already receive COA's from our suppliers so it won't be a problem for that part.

For finished products, I am thinking about a test for each product every six months, does that seem reasonable to you?


Ahmed