2 replies to this topic

[Sparkle27]

Hello,

 

Our external auditor are giving us a hard time from previous audits.

 

Usually our HACCP plan had minimum temperature - critical limits

e.g poultry Minimum at  74 deg C

 

During our;

First audit: Our non-conformance were no range provided for quality hence we include eg. poultry 74 - 90 deg C. (90 deg C base on in-house trend and cannot find any reference for this!)

Second audit: Our non-conformance were some of the records were over 90 deg C for poultry

 

My dilemma was that, is there a reference for a range of heat treatment? or the auditor is making fun of us 

 

Many thanks!

[kfromNE]

In the USA, the temperature is 165 F or 74 C. https://www.fsis.usd...-chart/ct_index

 

I'm curious of what your process. Do you then freeze it, etc.

 

As for your auditor. If you can show a reference document like the one I attached, you can argue your point. Going above 90 C could become a quality issue and not food safety issue.

 

Not sure of the regulations in Brunei but in regards to reference document, in the USA I can use and do use a reference from Australia because there isn't an equivalent one in the USA. Auditors are fine with this.

 

Good luck.

[FSQA]

Which audit scheme : GFSI (SQF, BRC, FSSC), or a regulatory audit?