16 replies to this topic

[Quality-Assurance]

Hi all, what is a good thing about moving from High risk food processing to medium risk food processing? I know it is a broad question but I have an interview and it might be one of my questions.


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[SQFconsultant]

One of the key benefits would be a reduction on labor costs in man-hours for maintaining - of course they may then ask you how you quantified the cost savings.

[Quality-Assurance]

One of the key benefits would be a reduction on labor costs in man-hours for maintaining - of course they may then ask you how you quantified the cost savings.

Thanks for your kind reply. I think I did not express what I meant clearly. Currently I am working in high risk high care salad factory. Tomorrow, I have an interview with a medium risk food factory. They are making frozen foods, pizza, pasta foods etc. They might ask me this question why do I want to move from High risk to medium risk? I have few answers but it is not a good justification. My answer which is honest irregular working hours and another basic reason. My question is what Medium risk has that can be attractive to move? I never worked in medium risk but from the job description I know it is similar to what I do in high risk.


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[zanorias]

They might ask me this question why do I want to move from High risk to medium risk? I have few answers but it is not a good justification. My answer which is honest irregular working hours and another basic reason.

Personally if it's a different company I'd be surprised if they expected the 'risk' to be a factor or asked you why it is. My concern with pretending this is indeed a factor is it may look like you found high risk too challenging, or you're looking for a lower risk job in hope of an easier role. IMO working hours is a valid reason. I would use your experience and knowledge of high risk as a strength and believe that will put you in a good position, but I'd be weary of 'justifying' that you're seeking a job with a lower risk process.

Just my opinion though, and I will make clear I haven't been in a position to directly hire someone before.

All the best with your interview

[SQFconsultant]

That would not be a question that interviewer will ask. Thanks for the clarify.

[Quality-Assurance]

Personally if it's a different company I'd be surprised if they expected the 'risk' to be a factor or asked you why it is. My concern with pretending this is indeed a factor is it may look like you found high risk too challenging, or you're looking for a lower risk job in hope of an easier role. IMO working hours is a valid reason. I would use your experience and knowledge of high risk as a strength and believe that will put you in a good position, but I'd be weary of 'justifying' that you're seeking a job with a lower risk process.

Just my opinion though, and I will make clear I haven't been in a position to directly hire someone before.

All the best with your interview

Thanks for your comment. I hope everything goes well.


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[Charles.C]

Thanks for your kind reply. I think I did not express what I meant clearly. Currently I am working in high risk high care salad factory. Tomorrow, I have an interview with a medium risk food factory. They are making frozen foods, pizza, pasta foods etc. They might ask me this question why do I want to move from High risk to medium risk? I have few answers but it is not a good justification. My answer which is honest irregular working hours and another basic reason. My question is what Medium risk has that can be attractive to move? I never worked in medium risk but from the job description I know it is similar to what I do in high risk.


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Out of curiosity, why is salad factory high risk and pizza factory (frozen??, RTE??) medium risk ? ie what criteria are determining the risk status(es) ?

[Quality-Assurance]

Out of curiosity, why is salad factory high risk and pizza factory (frozen??, RTE??) medium risk ? ie what criteria are determining the risk status(es) ?

Salads are ready to eat for the consumer however pasta, pizza have a cooking instructions for consumer that are equivalent to full cook.


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[Charles.C]

Salads are ready to eat for the consumer however pasta, pizza have a cooking instructions for consumer that are equivalent to full cook.


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IMO this would  invariably categorise the latter as (haccp)  Low Risk .

 

Unless perhaps the product is for Children (or Equivalent ) only ?

 

Or perhaps the Risk classification includes allergenic capabilities ?

[Quality-Assurance]

IMO this would invariably categorise the latter as (haccp) Low Risk .

Unless perhaps the product is for Children only ?

You are right. I had an interview with this place 2 years ago and I thought they are high risk due to nature of products that they produce. In the interview, the Tech Manager told me that they are medium risk not high risk. It is all I know. Maybe they produce children food as well.

I hope I can move there as I found working as a QA at high risk factory that does not have a clear guideline for out of spec microbes put a qa job at risk. High risk is crazy if there is no a clear food safety system! I do feel like I am in war zone!
Does anyone have a good experience in working in high risk? Please share. I need to mention that for food safety point of view, it is such a great experience.


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[Charles.C]

You are right. I had an interview with this place 2 years ago and I thought they are high risk due to nature of products that they produce. In the interview, the Tech Manager told me that they are medium risk not high risk. It is all I know. Maybe they produce children food as well.

I hope I can move there as I found working as a QA at high risk factory that does not have a clear guideline for out of spec microbes put a qa job at risk. High risk is crazy if there is no a clear food safety system! I do feel like I am in war zone!
Does anyone have a good experience in working in high risk? Please share. I need to mention that for food safety point of view, it is such a great experience.


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Hi QA,

 

 I have worked with production of  both RTE, frozen cooked shrimp ( a classic high risk product) and low risk raw frozen seafood.

 

IMEX, compared to low risk items, the most immediate (-ve IMO) effects of high risk are that any audit like BRC is immediately raised 10-100x in intensity plus a similar result regarding customer  discussions on appropriate Specifications. (Not that low risk conversations are always totally devoid of friction either).

One plus is that some equipment requests previously rejected due cost can suddenly become accessible.

 

I do agree with you that low risk  tends to offer a more placid working environment. Unfortunately excess placidity can also promote a general lack of care/control regarding hygiene etc.

 

Some people also prefer  living "on the edge" of course.

[zanorias]

I hope I can move there as I found working as a QA at high risk factory that does not have a clear guideline for out of spec microbes put a qa job at risk. High risk is crazy if there is no a clear food safety system! I do feel like I am in war zone!
Does anyone have a good experience in working in high risk? Please share. I need to mention that for food safety point of view, it is such a great experience.

 

I think the issue is not necessarily high risk, but your company's managing of it. If there were no clear guidelines for out-of-spec microbes in my high risk zone I wouldn't be happy either! My site has both low risk and high risk departments, separated by ovens. I'd say high risk certainly has greater requirements for safety i.e. swabbing, cleanliness and EMP, and the BRC auditor is more thorough reviewing the high risk micro analysis and plans. However, I wouldn't say there is an issue, because fortunately more resources (time, swabs, QA) have been allocated to this area so we have a clear food safety system in place. Even in low risk I would not be happy if a clear system was not in place. Personally as a QA I prefer my weeks in high risk (we rotate around).

[Quality-Assurance]

I think the issue is not necessarily high risk, but your company's managing of it. If there were no clear guidelines for out-of-spec microbes in my high risk zone I wouldn't be happy either! My site has both low risk and high risk departments, separated by ovens. I'd say high risk certainly has greater requirements for safety i.e. swabbing, cleanliness and EMP, and the BRC auditor is more thorough reviewing the high risk micro analysis and plans. However, I wouldn't say there is an issue, because fortunately more resources (time, swabs, QA) have been allocated to this area so we have a clear food safety system in place. Even in low risk I would not be happy if a clear system was not in place. Personally as a QA I prefer my weeks in high risk (we rotate around).

That is what I hoped for. Well high risk is exciting and there is no doubt about it. when we recieve a high count microbe such as E-coli and I conducted all corrective actions that came to my mind such as raw material tests, retest finished goods and etc then management will question my corrective actions and and they change the corrective actions. And every time there is a different approach. It is frustrating and when I ask them I need a clear guideline for some reasons they avoid it! That is why I felt that if one day for any reason I miss one step it can violate my career and I do not want it. That why I choose an exit procedure! I love high care but if there is no stable food safety management system not worth it!


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[Charles.C]

That is what I hoped for. Well high risk is exciting and there is no doubt about it. when we recieve a high count microbe such as E-coli and I conducted all corrective actions that came to my mind such as raw material tests, retest finished goods and etc then management will question my corrective actions and and they change the corrective actions. And every time there is a different approach. It is frustrating and when I ask them I need a clear guideline for some reasons they avoid it! That is why I felt that if one day for any reason I miss one step it can violate my career and I do not want it. That why I choose an exit procedure! I love high care but if there is no stable food safety management system not worth it!


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It may depend on yr analytical reliability (E.coli measurement  is not so simple), where the sampling is, the specific process, and what you mean by "high" but usually, assuming the input has no significant amount of generic E.coli, the cause if found at output is basically simple - one or more of  basic hygiene failure, material cross-contamination issues, a temperature-time process flow problem.

[zanorias]

Quality Assurance, how did the interview go?

[Quality-Assurance]

Quality Assurance, how did the interview go?

Thanks for asking. I think it went well. I could answer almost all the questions. They are going to let me know by next week. They looked satisfied but you never know! I hope I'll get the job!


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[zanorias]

Thanks for asking. I think it went well. I could answer almost all the questions. They are going to let me know by next week. They looked satisfied but you never know! I hope I'll get the job!


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Sounds good, fingers crossed