6 replies to this topic

[jcruzborreros]

Dear All,

 

We are a canned tuna food manufacturer here in Indonesia. As part of our traceability system, we have implemented a batch tracking system

 

which involves every 30 minutes changing of colored tag (a plastic plate-like colored tag) in the line. The skinned and cleaned tuna loins are

 

placed in a plastic square tray together with the colored tag where a non-permanent boardmarker is used to write the details of the batch.

 

Since we are only buying in retail and cannot get the complete specification,  so far in our research the marker that we are using according to

 

it's specification is that it is xylene and toluene free and uses alcohol based pigment. Now that we are reviewing our Hazard Analysis we have

 

considered it as a possible hazard (chemical) however little is our knowledge on what is it's effects if it comes in contact with the loins. Given

 

the specs, is it ok that we continue using such marker? Is there any requirement/regulation/specification in using such marker?

 

Many thanks and Best Regards,

 

Joven

[beadle]

Hi Joven,

 

There is no legislation which would cover whether you can use a certain marker, but you are right in thinking about adding this to your HACCP - I would just check you have the right procedures/ checks in place to cover any damages with the pens etc.

 

I am not sure of your HACCP system/ process but is there any risk of the marker material being in direct contact with loins and also is there any further heat treatment/ processing which could cause any issues with seepage from the marker when added to tag.

 

Regards

 

Chris 

[jcruzborreros]

Dear beadle,

 

Thanks you for such good inputs. Will put this in mind. May I just ask, if do you happen to know if there are brand/s of marker that are branded as safe to use for food

 

contact surfaces? 

 

Thanks and Best Regards,

 

Joven

[beadle]

Hi Joven,

Having looked it may sound silly but there are cake decorating markers that can be used which are for food!

http://www.foodoodle...ssorted-colors/

So this may be your best bet, and they are cheap!

Can be kosher certified also and used on cakes etc.

Hope this helps ?

Regards

Chris

[jcruzborreros]

Dear Chris,

 

Not silly at all! I honestly find it helpful. Thank you for the inputs!

 

Best Regards,

 

Joven

[Karenconstable]

Hi Joven,

 

Good work identifying the hazard from the marker ink.  An alternative to using the cake markers would be to put each tag inside a snap-lock food bag (low density polyethylene).  This will protect the tuna from the ink and also stop the ink rubbing off. 

Karen

[jcruzborreros]

Hi Karen,

 

Thanks for another insightful input!Will definitely recommend this to our Food Safety Team.

 

Best Regards,

 

Joven