Jump to content

  • Quick Navigation
Photo
- - - - -

Critical to Quality Manufacturing Control Points (CTQMCP)

Product type Process type Quality Control Supply CCP and QCP Food safety

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

#1 Ashfaq Hussain

Ashfaq Hussain

    Grade - AIFSQN

  • IFSQN Associate
  • 43 posts
  • 4 thanks
0
Neutral

  • Pakistan
    Pakistan
  • Gender:Male
  • Location:Panjab, Lahore
  • Interests:Food safety and Quality.
    HACCP/ PRP & oPRP.
    Pest management and chemical handling.
    Operation and supply chain.

Posted 04 August 2018 - 04:46 PM

Hi all,

 

Looking for Critical to Quality Manufacturing Control Points (CTQMCP) for Food safety and Quality management system for bakery industry.

 

As per my understanding it is the validation matrix of CCP's  and QCP's in whole process. Kindly share any one experience for understanding. 

 

 

Regards,

Ashfaq Hussain



#2 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 14,673 posts
  • 4043 thanks
553
Excellent

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

Posted 04 August 2018 - 11:04 PM

 

Hi all,

 

Looking for Critical to Quality Manufacturing Control Points (CTQMCP) for Food safety and Quality management system for bakery industry.

 

As per my understanding it is the validation matrix of CCP's  and QCP's in whole process. Kindly share any one experience for understanding. 

 

 

Regards,

Ashfaq Hussain

 

 

Hi Ashfaq,

 

Please inform which FS Standard is involved. The requirements vary with FS Standard.

Please inform what type of bakery products are involved. The hazards vary with Product type.

 

Regret that i don't understand the meaning of  "red" portion above. Can you clarify a little ?


Kind Regards,

 

Charles.C


#3 Dr Vu

Dr Vu

    Grade - MIFSQN

  • IFSQN Member
  • 221 posts
  • 42 thanks
16
Good

  • Canada
    Canada
  • Gender:Male
  • Location:Toronto
  • Interests:Action movies...

Posted 05 August 2018 - 12:41 PM

Hi Ashfaq

My understand is everything is almost critical to quality..if it's not then we won't be doing it.The probability of the issue being adverse is what determines the risk you assigned. Mostly the probability is coming from you, your operations and facility.. And of course similar industries. I think Areas to zoom on for quality are

Receiving (ingredients,packaging,labels)

Scaling(Weighing the small ingredients -both presence and weight

Proofing(may or may not)or chilling

Baking(appearance,sensory)

Weights

Packaging

 

 

Charles is right...please explain more


A vu in time , saves nine

#4 Zahid Sarfraz1

Zahid Sarfraz1

    Grade - AIFSQN

  • IFSQN Associate
  • 25 posts
  • 1 thanks
3
Neutral

  • Saudi Arabia
    Saudi Arabia

Posted 05 August 2018 - 01:07 PM

Can you refer it to any ISO standard?

 



#5 Ashfaq Hussain

Ashfaq Hussain

    Grade - AIFSQN

  • IFSQN Associate
  • 43 posts
  • 4 thanks
0
Neutral

  • Pakistan
    Pakistan
  • Gender:Male
  • Location:Panjab, Lahore
  • Interests:Food safety and Quality.
    HACCP/ PRP & oPRP.
    Pest management and chemical handling.
    Operation and supply chain.

Posted 06 August 2018 - 11:16 AM

Hi Ashfaq,

 

Please inform which FS Standard is involved. The requirements vary with FS Standard.

Please inform what type of bakery products are involved. The hazards vary with Product type.

 

Regret that i don't understand the meaning of  "red" portion above. Can you clarify a little ?

Hi,

 

In each process have been identified for which control is necessary in order to create consistent finished product.

The operator for each production line has been provided with measurement devices to determine the effectiveness of the process adjustments made (e.g. quantifiable cause and effect).

 

In above mention statement has been captured BRC & IFS.



#6 Ashfaq Hussain

Ashfaq Hussain

    Grade - AIFSQN

  • IFSQN Associate
  • 43 posts
  • 4 thanks
0
Neutral

  • Pakistan
    Pakistan
  • Gender:Male
  • Location:Panjab, Lahore
  • Interests:Food safety and Quality.
    HACCP/ PRP & oPRP.
    Pest management and chemical handling.
    Operation and supply chain.

Posted 29 November 2018 - 08:52 AM

Hi,

 

In each process have been identified for which control is necessary in order to create consistent finished product.

The operator for each production line has been provided with measurement devices to determine the effectiveness of the process adjustments made (e.g. quantifiable cause and effect).

 

In above mention statement has been captured BRC & IFS.

 

Hi all,

 

I would like to share some more information regarding the CTQMCP.   it is like process control in each process have been identified for which control is necessary in order to create consistent finished product.

The operator for each production line has been provided with measurement devices to determine the effectiveness of the process adjustments made (e.g. quantifiable causes and effects).

A target has been provided to the operator to center the process variation around the target. Sampling protocols are defined and include the number of samples, sampling frequency, sampling point,  degree of resolution of measurements (i.e., decimal points). For special causes/incidents (out of control points) are indicated in the control chart, the CTQMCP operator identify.

 

Hopefully. it will be better to understated.

 

Regards,

Ashfaq Hussain







Also tagged with one or more of these keywords: Product type, Process type, Quality Control, Supply, CCP and QCP, Food safety

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate