Jump to content

  • Quick Navigation
Photo
- - - - -

SQF 8, 2.4.3.14​ - CP monitoring required ?


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

#1 Sabear

Sabear

    Grade - MIFSQN

  • IFSQN Member
  • 54 posts
  • 3 thanks
3
Neutral

  • United States
    United States
  • Gender:Male
  • Location:California

Posted 01 December 2017 - 05:16 PM

​2.4.3.14​ Mentions monitoring CCPs. I am sure this applies to CPs as well, as we have no kill stage in our production line. Dealing only with dry RAW products (peanuts). Our CPs are magnet checks.

 

​I am responsible for checking them. But Am unsure of how often I should be doing this as well as how I should document my findings and what I should do with it?

 

Should I retain the metal, or would measuring/weighing/describing my findings be enough. 

Or is this even needed?

 

Sorry for the basic questions, this is my first dealing with SQF with a relatively new company.



#2 A Food Professional

A Food Professional

    Grade - Active

  • IFSQN Active
  • 11 posts
  • 3 thanks
0
Neutral

  • Australia
    Australia

Posted 02 December 2017 - 11:37 PM

Hi 

 

I would say describing is enough. As a good practice it could be retained for a defined time period. 

I am wondering is the MD / magnet only CP? or sieving / sorting too?



Thanked by 1 Member:

#3 Sabear

Sabear

    Grade - MIFSQN

  • IFSQN Member
  • 54 posts
  • 3 thanks
3
Neutral

  • United States
    United States
  • Gender:Male
  • Location:California

Posted 05 December 2017 - 05:51 PM

Yes you are correct. Magnets are the last CP they go through before they are bagged. But we also use sieving and sorting.

Thank you for the advice.



#4 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 14,058 posts
  • 3881 thanks
471
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 06 December 2017 - 06:29 PM

​2.4.3.14​ Mentions monitoring CCPs. I am sure this applies to CPs as well, as we have no kill stage in our production line. Dealing only with dry RAW products (peanuts). Our CPs are magnet checks.

 

​I am responsible for checking them. But Am unsure of how often I should be doing this as well as how I should document my findings and what I should do with it?

 

Should I retain the metal, or would measuring/weighing/describing my findings be enough. 

Or is this even needed?

 

Sorry for the basic questions, this is my first dealing with SQF with a relatively new company.

Hi Sarah,

 

Not myself a SQF user. CPs are afaik an American invention.

 

What does the SQF guidance say about above ?

 

Unless the Code/Guidance requires details of monitoring of CPs I would hv thought not required.

 

I'm curious as to how you justify that the magnet is not a CCP ?

(Some experts might opine that a HACCP plan does not exist if there are no CCPs. It's subjective of course).


Kind Regards,

 

Charles.C


Thanked by 1 Member:

#5 Ryan M.

Ryan M.

    Grade - SIFSQN

  • IFSQN Senior
  • 474 posts
  • 202 thanks
34
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Birmingham, AL
  • Interests:Reading, crosswords, passionate discussions, laughing at US politics.

Posted 07 December 2017 - 11:14 PM

I could modify this as a CCP, not a CP.  As a CCP you will be required to monitor and verify on an established frequency.  A CP is meaningless when it comes to SQF (basically akin to a pre-requisite program).

 

You determine the frequency and how you will monitor and verify.  You will also need to conduct magnet pull strength testing on a certain frequency to verify the magnet does not lose too much strength over time...eventually all magnets need to be replaced.

 

The frequency of these is activities is really about your tolerance for risk.  For example, if you check the magnets once a day and find foreign materials (metal) in the daily check you have to assume all material between the two daily checks are in question and must be placed on hold pending other action.  However, if you check them hourly then your assumed risk is for only an hour's worth of production.

 

You would establish this frequency based on discussions with management to determine their acceptable tolerance for risk.



Thanked by 1 Member:

#6 Sabear

Sabear

    Grade - MIFSQN

  • IFSQN Member
  • 54 posts
  • 3 thanks
3
Neutral

  • United States
    United States
  • Gender:Male
  • Location:California

Posted 07 December 2017 - 11:35 PM

Thank you, I believe during HACCP training the instructors clarified that our process does not have CCP's, but rather CPs since we do not have a kill stage. Our product comes in from the farm so it will always have metal in it. All we do is sort sticks, stones, metal and other foreign material. Deshell the peanuts, and then sort it into various sizes, and the sell it to be further processed. We do not sell RTE product. 

 

If this is wrong, please let me know.

 

Verifying Magnet pull strength is a great idea, so thank you for that.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate