5 replies to this topic

[r.raju]

Hello,

We have a scenario where raw milk undergoes quality checks, separation, standardization, pasteurization and then is distributed to two different storage tanks - one for each flavor. This then goes for filling and packing. So in this case we have same product but 2 different flavors, coming from the same batch of raw milk. I would like to clarify if we can consider these products as a single batch? What would be the best way of identifying these products for future traceability?

Kindly assist. Thanks in advance.

Best regards,
Roshni

[Charles.C]

Hello,

We have a scenario where raw milk undergoes quality checks, separation, standardization, pasteurization and then is distributed to two different storage tanks - one for each flavor. This then goes for filling and packing. So in this case we have same product but 2 different flavors, coming from the same batch of raw milk. I would like to clarify if we can consider these products as a single batch? What would be the best way of identifying these products for future traceability?

Kindly assist. Thanks in advance.

Best regards,
Roshni

 

Hi Rodhni,

 

IMEX a batch = a "lot" and typically, ideally, refers to a quantity of product with an intended uniformity of "quality" characteristics.

 

So answer to yr query IMO = No..

 

Assuming this is a non-continuous process, I guess you could identify/distinguish the 2 finished lots referred by time of production(+ possibly location), product name and flavour. Traceability, per se, requires documentation of aspects according to this (BRC) definition -

 

Traceability (BRC) = Ability to trace and follow raw materials, components and products, through all stages of receipt, production, processing and distribution both forwards and backwards.

 

 

How do you do it at present ?.

Edited by Charles.C, 11 September 2017 - 01:18 AM.
expanded

[Ryan M.]

You can't consider the two flavored, finished batches, as the same lot.  You would consider your raw milk (and the separation of skim/cream) used in both batches as the same lot as one of the raw materials for that batch.  I'm assuming the finished products are different SKU's (items) and you would be applying some type of lot coding.  This would mean you have two different lots for the finished goods.

 

Do you use batch sheets or is your process continuous?  These would be critical in your traceability through the process.  I'm not familiar with your specific process, but with dairy I have a lot of experience.  Typically you would do the following for traceability:

 

Receiving of Raw Materials Records (bulk dairy and any dry ingredients) ----> Separation Records -----> Batching Records  ----> Processing Records -----> Packaging Records ---->  Shipping Records

 

Similar to other food processing, but different in the raw milk can go a lot of different ways.  Because of this you have a myriad of ways you can document the traceability.  Try to find the easiest way possible that captures your process and audit against it with traceability exercises.

[rams]

Hi,

You definitely must consider them as as two different finished products because they are differently flavoured. That is, you add flavour at some processing stage.

Let us consider this example

Product 1 - You are adding  strawberry flavour and matching colour

Product2 - You are adding pineapple flavour and matching colour

 

Here upto the storage tanks the traceability may be common but from the storage point onward (assuming that you are adding flavour & colour in storage tank, from the details given by you) they are two different products. So traceability is also separate as the process steps are also different - adding flavour, colour, packing

 

Regards,

Rams

[r.raju]

Thank you for your responses. It is a new company I have joined so I misunderstood the scenario. Actually the confusion in traceability is in another regard:

The products are printed with expiry date, production date nd a time code denoted by an alphabet. In order to trace the products to the retail stores the invoices generated indicate the time codes according to which the stores should arrange the products and at time of delivery the sales person has to sort and deliver. The stores and sales personnel are of the opinion that this is a time consuming and tedious process due to which it is not followed mostly. So traceability then is now a challenge as we won't be able to trace the products as indicated on the invoices.

Hopefully the scenario is clear. So I am curious as to how other companies tackle traceability. Is there a better way to achieve this? The time codes are hourly so there are 24 different codes for a days processing. Would love to hear your thoughts and suggestions? Thank you for your help.

[hohoangvu]

my ideal is. each rawmaterial have own TBS , before going to production, you have TBS code from each supplier. 

Your raw production can't be digested all TBS the same time. 

So after extraction, seperation, vaccum processing. the products will move to final processing is sterilize. so that moment you already have TTC code and biology analysis report. You must be remarked them on that moment. 

And do it the same with another flavor. Notice: Before to do another batches, you have to reject some Milk products from the new batches because it have amount of milk from the last batches.

So in the COA, you could divide into 2 batches. and see the traceability from Code in COA. or label.

Edited by Charles.C, 17 September 2017 - 04:25 PM.
phone etc deleted