Hello!Trying to implement QM for SME(Small to Medium Enterprise)

I was very glad to find these forums, at a first glance they already contain answers to a lot of my questions. My background is in chemistry and biotech, and I've been given the responsibility of setting up and maintaining the food safety and quality of the SME. There are some attempts at HACCP and routines, but the fascilities have recently been upgraded with new machines and a revised production flow. QM is entirely new to me, so it feels somewhat overwhelming, but I am determined to figure this out.

So thanks in advance for helping me out!

I was very glad to find these forums, at a first glance they already contain answers to a lot of my questions. My background is in chemistry and biotech, and I've been given the responsibility of setting up and maintaining the food safety and quality of the SME. There are some attempts at HACCP and routines, but the fascilities have recently been upgraded with new machines and a revised production flow. QM is entirely new to me, so it feels somewhat overwhelming, but I am determined to figure this out.

 

So thanks in advance for helping me out!

Hi Nicoline,

Welcome to the Forum ! :welcome:

Are you already familiar with HACCP ? If not that will probably be yr first priority.

You will also have to decide what "flavour" of HACCP is preferred, eg Codex or ISO. This may depend on the choice of FSMS if you intend to seek certification to a GFSI-recognised system.

If you haven't already, you need to review and update your hazard analysis and process flow for the new pieces of equipment, those 2 pieces are the backbone of your food safety system

http://www.inspectio...9/1384900941583

The above link is for a hazard database, it may not have everything for your process and ingredients, but it contains alot all in one place. It is a bit of a beast to navigate in the beginning but ye shall be rewarded!!

Best of luck, you've come to the right place.

Thank you both! I have missed having a mentor haha. 

HACCP was new to me 2 months ago, still learning. I think it is shaping up to be OK for our needs, but I am excited about reviewing it after learning from the resources here! It will be challenging to implement it and actually review it when necessary.

Setting up an archive and filling out forms, making SOPs etc. seems tedious for 4-8 employees (depending on season) - is it a requirement for such a small operation? 

You're HACCP plan needs ONLY to cover all possible hazards. 

Once SOP's are written and implemented, you only need to validate 1/year that they are being followed, same goes for SSOPs

HACCP is about protecting the safety of food; an internationally recognized system. SO YES it is a requirement...........your paperwork doesn't need to be monumental, depending on what you're making

A simple check before you got to work, everything clean and intact? Yes, ok then begin

One after cleaning, chemicals used correctly? Yep, everything looks clean Yep

Fridges/freezers temp ok? Yep

Its about showing that you're doing what your HACCP plan says you will do....and the only record you will ever have that your product is NOT responsible for making people sick

Wonderful, thanks. We're already on the right track, then.

Yes you are.

I know it seems like a ridiculous amount of paper right now, but forces you to really look at the process and see where problems may occur!

Alot of the paperwork will never be repeated, but reviewed annually for changes etc

Thank you both! I have missed having a mentor haha. 

 

HACCP was new to me 2 months ago, still learning. I think it is shaping up to be OK for our needs, but I am excited about reviewing it after learning from the resources here! It will be challenging to implement it and actually review it when necessary.

 

Setting up an archive and filling out forms, making SOPs etc. seems tedious for 4-8 employees (depending on season) - is it a requirement for such a small operation? 

Hi Nicoline,

So what kind of operation is involved ?

Based on above quoted post, if not done already, the standard suggestion is to look for a haccp training course. The depth of the course may relate to the nature of the  "Process."

Hi Charles,

I will look up the HACCP training course. We are handling only one type of wet biomass with the aim to make it storage-stable through drying and freezing. Prior to that it is washed and sorted. The dry biomass is ground and sorted into different flake sizes through sieves, before going through a metal detector and being packed in bulk.

I made a post on the drying room just now, maybe have a look if you're more interested. I think I can safely say we've identified a very important CCP!
http://www.ifsqn.com...ed-drying-room/

Dear Marigold,

You landed on the right forum here (WELCOME!). Indeed, as mentioned above, apply the HACCP principles first. In your case, I would start with (which confirms the information above):

• Update of your process flows
• Analyses of your product parameters (pH, water activity and temperature), during the different stages (with the duration), so you can study which microbiological risks are present
• Follow a HACCP training with your HACCP team (form a multi-disciplinary HACCP team, as you need different perspectives)

Kind regards,

Gerard Heerkens