2.5.6 Product Sampling, Inspection and Analysis
Good afternoon,
can anyone provide with a process for product sampling, inspection and analysis for produce?
Good afternoon,
can anyone provide with a process for product sampling, inspection and analysis for produce?
Hi hjordanseals,
The scope of "produce" is rather large/undefined.
Can you be more specific as to product/process/requirements involved ?, eg fish,meat,RTE ?
Agreed with Charles – it does depend on your current products and processes.
Start with documenting what you currently do in regards to product sampling, inspection and analysis. Then compare to the standard requirements and add to it. For example:
Product Sampling
- Do you retain products for its shelf life in your own storage areas to verify shelf life parameters or quality attributes?
- Where do you store the products? Ambient, chilled, frozen?
- Have a dedicated, permanent spot for product sampling
- Have a template to document the sampling progress: date sample started, product name, shelf life paraments (1 day, 1 week, 1 month: whatever is required for your products).
- Have attribute checks: visual, taste, texture, overall quality, etc
Product Inspection
- How are inspections conducted during the processes?
- Checks done at receival for raw materials? - have this recorded on the receival register
- Checks done during prepping or other – have this recorded on the relevant process register
- Checks done during finished product packaging or despatch? – have this recorded on the relevant process register
Product Analysis
- What microbiolgical testing is required / common for your industry?
- How many products?
- How much volume?
- These questions may determine the frequency of your microbiolgical sampling
- Your documentation would be the certifiable laboratory tests that you receive
- Develop a trend report to correlate all data from the reports to determine trends
The above is a quick rundown – I’m sure others here shall be able to provide you with more input.
thanks for you input, I was looking at fruits and vegetable. Thanks for the example