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Food Defense and Food Fraud Procedure

Food Defense Food Fraud Food Safety

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#1 Ashfaq Hussain

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Posted 24 November 2018 - 10:11 AM

Hi Experts,

 

We have baked product and vegetable proceeding line washing and cutting, disinfection and vacuum packing.

The main ingredients are listed below and following steps are being taken during   raw material receiving and in processing.

Please share your experience and suggestion that the attached procedure in sufficient.

 

Regards,

Ashfaq Hussain

Attached Files



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#2 Fishlady

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Posted 25 November 2018 - 05:41 PM

Hi, Ashfaq

 

You have a lot of good information in these documents, particularly regarding external threats, but it would be good to also consider what happens within your walls.

 

Are you trying to comply with the US FSMA regulations?  If so, your Food Defense Plan will need additional information (a separate document) that fully spells out the details of why a particular step in your process is vulnerable and what mitigation strategies you will put in place to prevent intentional contamination at that step.  This would be similar to a HACCP plan, requiring monitoring of the mitigation strategies and corrective actions if they are found to be ineffective.  You can find more information at https://www.fda.gov/...A/ucm378628.htm.

 

Regarding the Food Fraud Prevention document, I would suggest that you also consider if there is a possibility that something within your facility could result in intentional or unintentional adulteration.  Of course, we assume that your company wants to do the right thing and would not intentionally mislabel, adulterate, or otherwise cause a fraudulent situation, but you might want to consider if there is a possibility for accidentally mixing up certified and non-certified products, for instance, or using one variety of an ingredient that is not easily distinguishable from a similar ingredient of a lesser quality.  Make sure that your staff is properly trained to identify such situations and take appropriate actions should they occur.

 

 



#3 Charles.C

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Posted 26 November 2018 - 11:42 AM

Hi Ashfaq,

 

The intended FS Standard if any may be relevant.

 

IMO Yr Food Fraud "Procedure" as presented  is generically OK but now needs a Work Instruction Document to become meaningful.


Kind Regards,

 

Charles.C


#4 Ashfaq Hussain

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    Pest management and chemical handling.
    Operation and supply chain.

Posted 29 November 2018 - 07:04 AM

Hi Ashfaq,

 

The intended FS Standard if any may be relevant.

 

IMO Yr Food Fraud "Procedure" as presented  is generically OK but now needs a Work Instruction Document to become meaningful.

 

Hi Charles,

 

Thank you for input, can you refer specimen of WI documents. In our routine practice we are conducting the QAR at the time of receiving of the raw and packing material. Moreover, using the in process check list in all section to check the actual and set parameters i.e. temperature, mixing time and product weight etc.  Looking fro your experience.

 

Regards,

Ashfaq Hussain







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