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Validation of Sensory evaluation? SQF level 3

Sensory Labeling CQP

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#1 ArielaS

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Posted 28 March 2019 - 05:06 PM

Hi,

I need to validate my CQP in my Quality HACCP and I am stuck how to validate the sensory evaluation for my product. We do prepare protein blends and what we do we test our samples for                                                        Apperance, Aroma, Taste Sweetness and Texture. and what we record  pass and fail. 

 

To validate my Quality HACCP If I am right I do need to validate it. Can you help me with your thoughts and inputs.

 

I do have as a CQP also the labeling and I do not know how to validate it as well.  We do check the labeling and verify if we put the correct label but that is all (part of our verification but I do not have limits in this CQP as well????



#2 Charles.C

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Posted 28 March 2019 - 08:41 PM

Hi Ariela,

 

Sorry to nitpick but  "Quality HACCP" is a highly questionable terminology.

 

SQF's use of "hazard" is also questionable but they will probably never change.

 

Validating organoleptic tests may require standards, trained personnel, and statistical testing. I doubt SQF expects all this. What does SQF Guidance say about it ?


Kind Regards,

 

Charles.C


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#3 Jpainter

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Posted 28 March 2019 - 09:02 PM

Ariela, 

 

Is this through SQF quality code? As far as I am aware, SQF Food Safety Code for Manufacturing does not dictate any quality aspects, only food safety (for SQF certification). However if it is through quality code, validation could be accomplished through training of individuals performing the testing. You should have an SOP on how to conduct sensory analysis, and the parameters for the product (IE flavor profile, texture, aroma, etc.). This should be sufficient as validation, since there are no numerical or measurable parameters, simply pass fail. I am no expert in SQF as I have not been through an SQF audit since version 8 was released, so I may be uninformed if quality has been added to the main auditing scheme.

Hopefully this helps answer your question, 

 

Jpainter

 

 

Edit: Just saw that you had SQF level 3 in the title. Disregard the first two sentences, as I thought you were referring to SQF level 2.


Edited by Jpainter, 28 March 2019 - 09:05 PM.


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#4 3560lynne

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Posted 29 March 2019 - 11:08 AM

Think of verification as your daily/weekly/monthly checks that your activities are performing as intended, think of your validation of reviewing those daily/weekly/monthly checks as effective over time

Your validation is a collection of your data (verification documentation) over time - again- verification - your daily/weekly/monthly checks - validation - collection of that data over time

Example:  I'm going to review 3 months of label verification checks to ensure processes are working as intended and I concur they are based on the review of the documents - I have just validated the activity. 

 

Critical limits for Labeling? - I would say the critical limit would be to use the most current version of the ingredient statement - this may require you add an SOP for handing off the most current version of the label to the production floor



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#5 Setanta

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Posted 29 March 2019 - 11:51 AM

I would also suggest using something that you can chart and control, like weights or temperatures. You will need an upper control and lower control limit on this.


-Setanta         

 

 

 


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#6 Scampi

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Posted 29 March 2019 - 02:38 PM

When i worked for a massive company, they demanded all employees participate in sensory (had a fancy dedicated room even) and the same basic form was always used; and at least 2 of the same product were evaluated against one another. If memory serve, they were rated from 1 to 5 with a circle to black out for your choice

 

Colour----which did you prefer and why

 

Taste ---same

 

Texture  same

 

Aroma--same

 

The above were always on the list and then you'd see odd things like

 

Did you like the amount of jelly (ewe in meat, no I did not)

 

Were there any blood spots

 

Which one would you buy and why

 

Now these were done for new products, but could easily be changed for existing to check for consistent quality, but you're going to have to factor in bias.  Get as many people as possible in on sensory, and you'll end up with a lower bias.

 

BTW, samples were always presented on plain white napkins with 2 saltines and a glass of water


Edited by Scampi, 29 March 2019 - 02:39 PM.

Because we always have is never an appropriate response!


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#7 ArielaS

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Posted 29 March 2019 - 02:43 PM

This is an Quality HACQP plan and I am thinking to change the CQP as You Setanta suggested. I have to finish this SQF audit before changing it since I do not have time. I need to validate may HACCP and My HACQP the way it is.

I am thinking to validate it with customer complaints since I read it in the ISO for Sensory evaluation.

And for labeling as 3560lynne stated include in the SOP the handling of the most current statement for ingredient like comparing the ingredient and allergens with the specification of the final product maybe.

Thank you all for your thoughts and help,



#8 zanorias

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Posted 29 March 2019 - 03:11 PM

I can't speak on SQF, though for a general organoleptic validation I use something similar to what Scampi described, though I wish I could say I have a fancy room for it! We rate the products 1-4 then add up the scores for the characteristics to get a final number. Any actions taken depends on that number.

 

With labelling, could you keep records of QA checks of labels on dispatch, and also consider customer complaints over the past 6 months with regards to labels. I.e. if there are re-occurring complaints for incorrect labelling, it's a sign the QCPs/SOPs regarding need reviewing.

 

Also, agree with Charles as per the "Quality HACCP", glad someone said it :rolleyes:


Edited by zanorias, 29 March 2019 - 03:11 PM.


#9 Charles.C

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Posted 30 March 2019 - 05:12 AM

Think of verification as your daily/weekly/monthly checks that your activities are performing as intended, think of your validation of reviewing those daily/weekly/monthly checks as effective over time

Your validation is a collection of your data (verification documentation) over time - again- verification - your daily/weekly/monthly checks - validation - collection of that data over time

Example:  I'm going to review 3 months of label verification checks to ensure processes are working as intended and I concur they are based on the review of the documents - I have just validated the activity. 

 

Critical limits for Labeling? - I would say the critical limit would be to use the most current version of the ingredient statement - this may require you add an SOP for handing off the most current version of the label to the production floor

 

Hi lynne,

 

Despite claiming use of Codex logic, SQF auditors often have an "individual" approach to haccp "validation". They may well go along with this statement but I anticipate that  many other FS Systems will likely disagree.


Kind Regards,

 

Charles.C


#10 3560lynne

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Posted 01 April 2019 - 11:03 AM

Collection of data over time is one method to validate the process - Sources of validation - Scientific/Technical Data, Industry Practice, Legislation, Collection of Data in Normal Production or Mathematical Modeling 



#11 Charles.C

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Posted 01 April 2019 - 01:45 PM

Collection of data over time is one method to validate the process - Sources of validation - Scientific/Technical Data, Industry Practice, Legislation, Collection of Data in Normal Production or Mathematical Modeling 

 

Hi lynne,

 

The red ^^ is contentious with respect to SQF interpretations of validation. Particularly regarding chronology. A source of at least 8 years of criticisms towards SQF audits/auditors. (SQF8 appears no different to SQF 7.2 regarding definition).

 

To avoid repetition can see these samples from a multitude of SQF threads -

 

https://www.ifsqn.co...tc/#entry109547

(2017)

https://www.ifsqn.co...ams/#entry56871

(2012)

https://www.ifsqn.co...ans/#entry43020

(2011)


Kind Regards,

 

Charles.C


#12 Hoosiersmoker

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Posted 05 April 2019 - 04:42 PM

In the records you keep can you determine how many failed tests there were? How many customer complaints there were? When (if) product was destroyed / discarded do you have record of that? What is the criteria for your Critical Quality Point? Have you established limits? If you have this information in your HACQP plan and you're following it, you have the validation you need. Honestly, at our last audit the auditor looked at our Food Safety program for 1 1/2 days and our Quality plan for about 25 minutes. Our QA was sure he'd fail and the only thing we go a deduction for was no SPC program. We have determined that we will continue to take a 1 point deduction for this every year as the cost to install the monitoring / recording equipment is staggering. Being a paperboard carton converter, it would also serve absolutely NO purpose for us nor would it make our products better in any way. Our Quality program got a 97% overall.



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#13 Charles.C

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Posted 05 April 2019 - 09:51 PM

In the records you keep can you determine how many failed tests there were? How many customer complaints there were? When (if) product was destroyed / discarded do you have record of that? What is the criteria for your Critical Quality Point? Have you established limits? If you have this information in your HACQP plan and you're following it, you have the validation you need. Honestly, at our last audit the auditor looked at our Food Safety program for 1 1/2 days and our Quality plan for about 25 minutes. Our QA was sure he'd fail and the only thing we go a deduction for was no SPC program. We have determined that we will continue to take a 1 point deduction for this every year as the cost to install the monitoring / recording equipment is staggering. Being a paperboard carton converter, it would also serve absolutely NO purpose for us nor would it make our products better in any way. Our Quality program got a 97% overall.

 

SQF auditors may not agree but, for a routine process, I would consider use of complaint data more of a verification activity.

 

Here is an extract from SQF Guidance 7.2 -
.

 

Validation methods for CCP’s or CQP’s must demonstrate that the hazard is adequately controlled.  Possible validation for intervention steps used in the processing of product such as a “kill” step, may be one of the following:  
•  Scientific literature;  
•  Peer-reviewed published research;  
•  In-house or laboratory challenge studies;  
•  Reference to legally defined CCP’s, such as for the pasteurization of milk.  

If technology is being used in a manner that is different from that described within literature or research then the supplier must demonstrate how the revised manner of use conforms to the original claim of intervention.
Validation is required for the critical limits identified for ALL CCPs and CQPs

Validation of a CQP must prove that the chosen intervention controls the identified threat to the quality of the product.

All validation activities must be recorded to confirm and demonstrate they have been completed

 

 

Regarding "labelling", Codex Validation (2008) has  -

 

The control measure (label) will be considered validated if a specified percentage of the population understands the label (i.e., having read it, they can state what they would do if following the label
instructions) and indicates that they plan to follow the instructions.

 

 

Codex give further details to illustrate, eg -

 

a.   Identify target demographic for survey
b.   Design a statistically-valid survey to determine
•  Current consumer practices  
•  Whether the label is understandable  
•  Whether consumers plan to change their current practices, if necessary, based on the label instructions.

etc,etc


Kind Regards,

 

Charles.C


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