What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

K Cup Quality Program Critical Control Points

Started by , Feb 28 2019 04:14 PM
8 Replies

I have been asked to help a small company that is in process of setting up a K cup packaging  process for their coffee. They presently grind and roast their beans and ship the finished product out for packaging. I am assuming this is a automated process. Not having much experience in food safety what may be measured or monitored during this packaging process ?  I am familiar with HACCP but not familiar with what would be the critical point . Thank you in advance  

Share this Topic
Topics you might be interested in
Do you spend enough time on food safety and quality improvement? Skip Lot Program For Raw Materials Developing a Workplace Safety Program Zosi’s Environmental Monitoring Program (EMP) and risk assessment templates Grading Minor Major Critical
[Ad]

I live in coffee country - Costa Rica and Panama. There is a roaster not more than 1/2 mile down the road here. Their HACCP program is quite robust and they are going to SQF now.

 

Having read what you wrote I would highly suggest you find a food safety consultant that can help you in the set up, it really is quite the undertaking for someone without experience and you'll learn in the process many things.

1 Like1 Thank

I have been asked to help a small company that is in process of setting up a K cup packaging  process for their coffee. They presently grind and roast their beans and ship the finished product out for packaging. I am assuming this is a automated process. Not having much experience in food safety what may be measured or monitored during this packaging process ?  I am familiar with HACCP but not familiar with what would be the critical point . Thank you in advance  

 

Can try -

 

https://www.ifsqn.co...oasting-coffee/

https://www.ifsqn.co...omes-re-coffee/

https://www.ifsqn.co...oasting-coffee/

https://www.ifsqn.co...harpc-and-fsvp/

1 Like1 Thank

Glenn I think the OP is a consultant?

Ah oh... what'a an OP?

original poster I think

Ah oh... what'a an OP?

 

Thanks Scampi!

 

Well, simon, maybe a consultant, but does not seem like a food safety consultant by the posting.

that seems to be going around Glenn

There is a correctness in that I am not a  Food Safety Consultant or have extensive FMS  experienced but have knowledge on ISO and AS QMS. I was hoping that I could learn a few things prior to my visit and take any suggestions given and relay them to the customer.  I am a non profit Manufacturing consultant through the MEP program run by the Commerce department.

 

Thank you for the links . As a brand new member to your group I appreciate the help.


Similar Discussion Topics
Do you spend enough time on food safety and quality improvement? Skip Lot Program For Raw Materials Developing a Workplace Safety Program Zosi’s Environmental Monitoring Program (EMP) and risk assessment templates Grading Minor Major Critical Developing an Environment / ATP Swab Program Document Control Salary for Quality Control Supervisor BRCGS 5.4.1 Process control Questions used to determine the critical control point