2.6.1.1 Product Identification
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 2.6.1.1:
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!
Attached Files
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,
Tony
I have seen color coding used with racks being different colors - however mostly we see tags used 99%.
@SQFconsultant Do you suggest labeling every single pail of sesame oil if we are extracting from the bins the supplier provides? The pails sit in production next to the bins. Transferring simply allows sectioning into our batch kits for ease of mixing.
Do you suggest labeling every single pail of sesame oil if we are extracting from the bins the supplier provides? The pails sit in production next to the bins. Transferring simply allows sectioning into our batch kits for ease of mixing.
Hi lavalienteQA,
They should be labelled unless you are decanting and using straight away.
Kind regards,
Tony
@SQFconsultant Do you suggest labeling every single pail of sesame oil if we are extracting from the bins the supplier provides? The pails sit in production next to the bins. Transferring simply allows sectioning into our batch kits for ease of mixing.
If it is unattended or otherwise not in active use, a container with material in it should have some kind of identification.
An auditor or inspector seeing that would likely ask how you know what is in it for purposes of cross contamination or traceability.