10 replies to this topic

[Sawad]

Hi Dears,

 

In our ISO audit, while verifying calibration certificates the auditor pointed out that we didn't take any actions for a display chiller temperature deviation observed (6.7 Degree Celsius  displayed against 6.1  Degree Celsius  on the standard at the time of calibaration) CCP limit between 1 & 5 Degree Celsius. It was an observation made by our auditor.  We didn't check all our certificates (nearly 1000 nos).

 

We are checking temperatures 3 times per day (checking displayed temp) and so far no quality issues reported.

As these chillers are display ones, there will always temperature fluctuations (ie, different from what is displayed). as customers taking and putting back the items.

 

How we can defend this issue on our next audit.  

 

Does environmental factors is acceptable as per food safety. or do we have to create a data that the food is safe..

 

we planned to cross check all the certificates once the calibration is over..

 

thank you.

 

[Charles.C]

Hi Dears,

 

In our ISO audit, while verifying calibration certificates the auditor pointed out that we didn't take any actions for a display chiller temperature deviation observed (6.7 Degree Celsius  displayed against 6.1  Degree Celsius  on the standard at the time of calibaration) CCP limit between 1 & 5 Degree Celsius. It was an observation made by our auditor.  We didn't check all our certificates (nearly 1000 nos).

 

We are checking temperatures 3 times per day (checking displayed temp) and so far no quality issues reported.

As these chillers are display ones, there will always temperature fluctuations (ie, different from what is displayed). as customers taking and putting back the items.

 

How we can defend this issue on our next audit.  

 

Does environmental factors is acceptable as per food safety. or do we have to create a data that the food is safe..

 

we planned to cross check all the certificates once the calibration is over..

 

thank you.

 

As I understand the auditor complained because (a) the thermometer is reading 0.6degC too high, (b) the true temperature (6.1degC)  is above CL.

 

(a) depends on yr stated thermometer tolerance when calibrated at the appropriate point, eg +/- 1degC ?

(b) should have resulted in a corrective action, eg reject/segregate material produced since last satisfactory check and up to next  satisfactory check,

 

It sounds like you need to routinely set yr chiller at a lower temperature and possibly improve the procedure for temperature measurement.

 

PS - haccp typically requires a verification procedure whereby all CCP monitoring data is verified within a few days.

[Sawad]

As I understand the auditor complained because (a) the thermometer is reading 0.6degC too high, (b) the true temperature (6.1degC)  is above CL.

 

(a) depends on yr stated thermometer tolerance when calibrated at the appropriate point, eg +/- 1degC ?

(b) should have resulted in a corrective action, eg reject/segregate material produced since last satisfactory check and up to next  satisfactory check,

 

It sounds like you need to routinely set yr chiller at a lower temperature and possibly improve the procedure for temperature measurement.

 

PS - haccp typically requires a verification procedure whereby all CCP monitoring data is verified within a few days.

Thank you for the reply.

On our routine checking (displayed temperature) if we found any temp deviations, we take necessary actions. but these deviations showing at the time of the calibration makes confuses us. Becoz we receives certificates for calibration after some time (once calibration process completely finished.; 8 shops & nearly 1000 gauges). So we puzzling what corrective action we should take...

As you told we can reduce the set temp to a lower point so that internal temp will be fine...

regarding the food items,, its retail business so the  food wont be there as we are changing daily or max 3 -15 days (depends on the food displayed)..

[Scampi]

So, are you verifying the thermometers in house at all?  

 

It's great that you have calibration certificates, but you still need to check them on a regular frequency in house for accuracy.

[Sawad]

So, are you verifying the thermometers in house at all?  

 

It's great that you have calibration certificates, but you still need to check them on a regular frequency in house for accuracy.

Actually we never verified the thermometers in house. We do calibration every year. so didn't check other than routine monitoring.

[Charles.C]

Actually we never verified the thermometers in house. We do calibration every year. so didn't check other than routine monitoring.

 

Not sure what you mean by "routine monitoring"  but nil verification can be a recipe for disaster.

 

TBH  I'm amazed if the auditor was happy without seeing any documented verification, it's usually part of haccp 101.

 

The minimal verification for use around approx. 0-10degC  is to simply place the (certificated,eg correct at 0.0 degC) thermometer in melting ice in a thermos flask . If it reads 1.0degC you have a "problem".

[Scampi]

You need to implement inhouse verification, as Charles said, HACCP 101

 

Thermometers take a beating and do not take much to get out of calibration

 

here's a procedure

https://globaltemp.c...eter-fact-sheet

 

If your not verifying accuracy, the rest of your checks are moot and don't mean a thing..................you can't really know whats going on

 

So you need to implement in house checks AND revisit the entire monitoring process for this step

[Sawad]

Not sure what you mean by "routine monitoring"  but nil verification can be a recipe for disaster.

 

TBH  I'm amazed if the auditor was happy without seeing any documented verification, it's usually part of haccp 101.

 

The minimal verification for use around approx. 0-10degC  is to simply place the (certificated,eg correct at 0.0 degC) thermometer in melting ice in a thermos flask . If it reads 1.0degC you have a "problem".

What I mean by routine checking is that temp checking we doing for our equipments regularly (3 times/ day).

All our equipments ( chillers freezers, thermometers are calibrated by external accredited agency & the frequency is 1 time /year. Do we have to verify them in house also.

Edited by Sawad, 28 February 2019 - 05:39 AM.

[Scampi]

YES!!!!

 

A calibration certificate is like any other piece of paper......it's only a snapshot................we calibrated said instrument on X day and it was good then................but if you're not checking over the rest of the year, your data/monitoring is actually meaningless................you wouldn't know you had a problem until you had a BIG problem

 

 

Maybe your freezer is running 5C higher than displayed, that could affect shelf life AND cause things to thaw faster if there is a problem

 

All instruments you use to measure things need to be verified in house (scales, thermometers, check weighers etc)

 

Your function is to mitigate risk, that's what we all do in a nutshell.............and you cannot do that if you don't have real data to work with

[Charles.C]

What I mean by routine checking is that temp checking we doing for our equipments regularly (3 times/ day).

All our equipments ( chillers freezers, thermometers are calibrated by external accredited agency & the frequency is 1 time /year. Do we have to verify them in house also.

 

Hi Sawad,

 

Regarding frequency -

 

C. Frequency of Verification

It is generally recommended (or required under HACCP regulations) that HACCP verification be done at least annually, and whenever there is a significant change in the food processing and handling system.

However, many HACCP verification activities (e.g., equipment calibration) may require more frequent verification. The frequency should be determined by the HACCP team after careful consideration and must be sufficient to ensure and document that the HACCP plan is being implemented properly.

HACCP validation is usually done initially and then annually thereafter, and whenever significant changes occur or factors warrant validation (e.g., new scientific data on hazards and control measures, foodborne illness outbreaks, recurring deviations). In addition, corrective actions may require revalidation. Based upon validation, the HACCP team shall determine if any changes in the hazard analysis or HACCP plan are required.

 

 HACCP Verification.pdf   551.96KB   52 downloads

[Sawad]

Thanks  Charles & Scampi for the info...

To be honest with you I am wondering how I we gonna complete all the verification process.. Any way I will discuss with our team.

Edited by Sawad, 03 March 2019 - 05:15 AM.