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#1 shyshadow48


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Posted 03 August 2016 - 05:15 PM

Good Morning All,


I work in a small bakery that does cheesecakes, breads, muffins, cakes, danish. We just had our SQF Level 1 desk audit and it all went good with only 4 minors. I am trying to get ready for the facility audit, but i know we are going to struggle there.


Main Question:


product identification


The methods and responsibility for identifying products during all stages of production and storage shall be documented and implemented. The product identification system shall be implemented to ensure raw materials, work in progress and finished product are clearly identified during all stages of receipt, production, storage and dispatch, finished product is labeled to the customer specification and/or regulatory requirements. 



We follow a procedure but our main problem is that we do not have identification on our racks during processing from when it is mixed, to when it is packaged. We had a meeting to figure our what methods we can use to identify products, but we did not come out with a solution. I had suggested using tags throughout the process but our operations manager shut that idea down. Now, i am out of options. 



What are other methods bakeries are using to comply with the product identification part? any help/ suggestions will be appreciated.



Thank You!

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#2 Tony-C


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Posted 04 August 2016 - 05:07 AM

Hi shyshadow48,


SQF Guidance offers this:

Product that is in-process may be identified in a variety of ways. The facility could use bin tags, pallet tags, colors, product tags, etc. The facility must be able to demonstrate how the product identification system works for incoming materials, work-in-progress and for finished product.


I usually see tags or batch sheets attached to the bags/bins/trays that follow through the process. It is not clear how you know what you are packing as a final product and if you have any allergens how you are controlling them?


Kind regards,



#3 SQFconsultant



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Posted 24 August 2016 - 12:51 PM

I have seen color coding used with racks being different colors - however mostly we see tags used 99%.

Kind regards,


Glenn Oster
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/3PL

SQF, BRC & IFS System Development, Implementation & Certification Consultants

Serving Small-to-Large Businesses | International Cross-Border Acceptance

Auditor Training | eConsultant | GFCP | 50% Reduction for C-Currencies

http://www.GlennOsterConsulting.com  -- 



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