4 replies to this topic

[brianweber]

We are a coffee roasting and beverage distribution company. We track all our coffee by lot number, packaging, flavor additives etc.. Everything WE produce I can trace back and forward. My question- we have several pass through items. Syrups mainly. We do nothing with these other than pull a bottle out of a case and ship it to a customer. The seal is never broke and we do not add it to anything we manufacture. A few of our suppliers for these syrups do not have lot numbers on their product. Do I need to push back and get lot numbers or from a distribution standpoint am I safe just knowing what flavors went where? SQF Level 3 is what we are going for. This is the last issue I am dealing with. Any thoughts would be appreciated!

[Charles.C]

We are a coffee roasting and beverage distribution company. We track all our coffee by lot number, packaging, flavor additives etc.. Everything WE produce I can trace back and forward. My question- we have several pass through items. Syrups mainly. We do nothing with these other than pull a bottle out of a case and ship it to a customer. The seal is never broke and we do not add it to anything we manufacture. A few of our suppliers for these syrups do not have lot numbers on their product. Do I need to push back and get lot numbers or from a distribution standpoint am I safe just knowing what flavors went where? SQF Level 3 is what we are going for. This is the last issue I am dealing with. Any thoughts would be appreciated!

 

Hi Brian,

 

Is it possible to provide the SQF Lvl3/SD clause No.(s) which relates to yr query ?

[ChristinaG]

Hi Brian,

 

Is it possible to provide the SQF Lvl3/SD clause No.(s) which relates to yr query ?

 

I believe Brian's referring to SQF clause 2.6, Product Identification, Trace, Withdrawal and Recall. 

 

2.6.1 Product Identification (M)

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:

i. Raw materials, work in progress and finished product are clearly identified during all stages of receipt, production, storage and dispatch; and

ii. Finished product is labeled to the customer specification and/or regulatory requirements.

2.6.1.2 Product identification records shall be maintained.

 

2.6.2 Product Trace (M)

2.6.2.1 The responsibility and methods used to trace product shall be documented and implemented to ensure:

i. Finished product is traceable to the customer (one up) and provides traceability through the process to the supplier and date of receipt of raw materials, food contact packaging and materials and other inputs (one back);

ii. Traceability is maintained where product is reworked; and

iii. The effectiveness of the product trace system shall be tested at least annually.

2.6.2.2 Records of raw and packaging material receipt and use, and product dispatch and destination shall be maintained.

 

2.6.3 Product Withdrawal and Recall (M)

2.6.3.1 The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall:

i. Identify those responsible for initiating, managing and investigating a product withdrawal or recall;

ii. Describe the management procedures to be implemented including sources of legal and expert advice; and

iii. Outline a communication plan to inform customers, consumers, authorities and other essential bodies in a timely manner appropriate to the nature of the incident.

iv. SQFI and the certification body shall be listed as an essential body and notified in instances of a food safety incident of a public nature or product recall for any reason.

2.6.3.2 Investigation shall be undertaken to determine the root cause of a withdrawal or recall and details of investigations and any action taken shall be documented.

2.6.3.3 The product withdrawal and recall system shall be reviewed, tested and verified as effective at least annually.

2.6.3.4 Records of all product withdrawals, recalls and mock recalls shall be maintained.

 

In my opinion, I think you're "safe" if you have a method/procedure for identifying and tracking the syrup as it comes in, is stored in your facility, and is then shipped to a customer. We're SQF level 3 here, and our auditor usually looks for us to be able to trace a product "one step forward and one step back," meaning we can trace something to our supplier and to our customer.

Could you elaborate on how you track the syrup?

[brianweber]

You are correct on the clause.. Right now they do no tracking other than they know they sent vanilla syrup to XYZ Company. My thought... We create a lot number. On incoming shipments of the syrup enter the lot numbers into our data base and reference it by the Sell By date.

[SQFconsultant]

Hi Brian

Many of our clients do pass thru in addition to their own products and all have assigned tracking for every single item down to a sealed pack of tea bags.

Most of our clients are implementing warehouse systems that do the tracking very nicely.

So whether you have 25 or 26 in addition to your beverage FSC you need to be able to track.

Glenn Oster
www.glennosterconsulting.com