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#1 nfred21

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Posted 19 November 2018 - 07:09 PM

Hello!

 

For those of you who are FSSC 22000 facilities how do you handle the management of services when it comes to utilities?  Mostly interested in the agreed upon specifications 

 

 

Thanks!

 



#2 012117

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Posted 19 November 2018 - 11:34 PM

Hi, Nfred.

 

What utilities? On my experience, the one who operates the utilities are still company employees, the services is only there to help operators + this is packaged usually in combination with purchased of chemicals.

 

As for the service level agreement:

 

1. They must come into facility as per agreed frequency. They must also render the services as agreed. E.g. If they are the one who conducts backwash, they must perform it as planned.

2. They must be available to pay visit in the plant in case of emergency.

3. They must only use chemical that is approved for food manufacturing use.

4. If in case they were to perform monitoring, they must do it as per plan.

5.Timeliness and completeness of service report.

6. Training of the technician and the GMP and FS of the plant.

 

On this aspect, they are rated in terms of Q (and FS)



#3 nfred21

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Posted 20 November 2018 - 01:30 PM

Thank-you

 

In the FSSC standard it says "utilities" I just assumed it was your standard utilities does it mean something different? 



#4 012117

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Posted 20 November 2018 - 11:31 PM

Hi, nfred.

 

In the guidance note and ISO/TS 22001-1, it is referred to as production aid as air, water and steam.



#5 PowderQM

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Posted 22 November 2018 - 10:29 AM

Hi nfred,

 

your question relates to the additional requirements in FSSC 22.000 V4.4, 2.4.1.1 Management of services.

IMO the most important information here is "services that may have an impact on food safety".

We (production of skimmed milk powder) introduced a program for the manangement of services wich our auditor approved.

Here the way we did it.

1. List ALL services wich may have impact on food safety. In our company these are:

- Watersupplier

- Cleaning company

- External Lab

- Maintenance contractors

- Waste collectors

- Pest control contractors

- workwear rental and cleaning providers

- External warehouse

Others may be possible (e.g. caffeteria for employees, ...)

2. We listed the risks for each service, for example External Lab: what happens if they give us false negative results :yikes:

3. We made a risk analysis (similar to HACCP) and determined control meassures. e.g. Micro testing for Enterobacteria on cleaned clothes

4. We determined the criteria for each service (What to do, how to do it and the expected results). --> Specifications.

    The criteria are determined by the risk from the risk analysis

    Those criteria are written down in the contracts or in additional expactation sheets --> Make sure your contractor accepts these conditions

5. We determined a monitoring procedure for the performance of the services and we set measures for deviations (e.g. change of contractor when performance is not acceptable

6. We review all data once a year

 

I hope this helps you a little bit



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#6 PowderQM

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Posted 22 November 2018 - 10:30 AM

Just saw my mistake. Its V4.1 of FSSC 22.000 :oops2:



#7 Luigirobert

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Posted 07 March 2019 - 04:18 AM

Hi nfred,

 

your question relates to the additional requirements in FSSC 22.000 V4.4, 2.4.1.1 Management of services.

IMO the most important information here is "services that may have an impact on food safety".

We (production of skimmed milk powder) introduced a program for the manangement of services wich our auditor approved.

Here the way we did it.

1. List ALL services wich may have impact on food safety. In our company these are:

- Watersupplier

- Cleaning company

- External Lab

- Maintenance contractors

- Waste collectors

- Pest control contractors

- workwear rental and cleaning providers

- External warehouse

Others may be possible (e.g. caffeteria for employees, ...)

2. We listed the risks for each service, for example External Lab: what happens if they give us false negative results :yikes:

3. We made a risk analysis (similar to HACCP) and determined control meassures. e.g. Micro testing for Enterobacteria on cleaned clothes

4. We determined the criteria for each service (What to do, how to do it and the expected results). --> Specifications.

    The criteria are determined by the risk from the risk analysis

    Those criteria are written down in the contracts or in additional expactation sheets --> Make sure your contractor accepts these conditions

5. We determined a monitoring procedure for the performance of the services and we set measures for deviations (e.g. change of contractor when performance is not acceptable

6. We review all data once a year

 

I hope this helps you a little bit

 

Can you please share an example of the risk analysis for some services-suppliers?.

appreciate your help.

 

best regards.

Robert.






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