What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Need help defining the flow for a "new" product

Started by , Jul 18 2017 01:14 PM
1 Reply

Hi, my name is Garet. I am responsible for the supply chain at my company. We are a packaging decorating company (printer) for both direct contact and indirect contact for food and beverage packaging. We are on our journey to become SQF Certified. I am not responsible for overall  certification, however I have taken on the responsibility of leading compliance for Product Development, SQF Code Sections 2.3.1.1-2.3.1.7, and Suppliers, Contract Service Providers & Manufacturers SQF Code Sections 2.3.3.1 - 2.3.3.2. The main area that  I need assistance on is really defining the flow for a "new" product. Is a new product a new part number that uses all existing and approved materials and process, just a change in graphics, or, is a new  product using a new material and/or new process? Thanks.

 

Garet

Share this Topic
Topics you might be interested in
Repackaging of Food Grade product Should you list your preventative controls on your HACCP process flow chart? Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats? HACCP Flow charts and 'confidentiality' Requirements for shipping organic product that is sealed and only distributed by a certified distributor?
[Ad]

I would define a "new" product as one that needs a new specification. I don't think new revisions of artwork would be "new" products for you in that sense. However each type of packaging you produce that has different requirements, materials, quality checks, or equipment would be a new product.

 

Our label supplier has specifications for a certain dimension, roll size, equipment/process flow, and material for unsupported web, but the quality checks, process flow, and quality of material do not change when the artwork does, and they maintain revision control for artwork separately (which is critical for allergen control and legality downstream at the customer level).

 

Does that help?


Similar Discussion Topics
Repackaging of Food Grade product Should you list your preventative controls on your HACCP process flow chart? Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats? HACCP Flow charts and 'confidentiality' Requirements for shipping organic product that is sealed and only distributed by a certified distributor? How would I verify my HACCP Plan for new product? Does the freezer need to be on the flow chart as a preventative control HACCP Flow Import and Export Foreign Material Handling for product with meat filling Intestines - Edible Meat Product?