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#1 eatmoreomega3s

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Posted 30 July 2019 - 03:51 PM

Greetings All:

 

I am creating a sampling inspection plan for dry goods. We are getting a fair number of complaints from customers stating foreign material in the product and I think a sample plan will be a solid corrective action. 

 

I am looking for knowledge on what I should base this plan off of.

 

In the past I've seen something like this;

 

1-10 lbs = Sample 2 lbs

11-20 lbs = Sample 4 lbs

21-50 lbs = Sample 9 lbs

51-100 = Sample 15 lbs

etc etc 

 

A concern with the method above is the production time it would take to work/sift through the higher sampling requirements.

 

Are there any standards I can check out to help create an effective process at my current workplace? 

 

Any feedback is greatly appreciated! Thanks in advance.

 

T

 

 



#2 kfromNE

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Posted 30 July 2019 - 05:35 PM

While this may work as a correction action, you'll need to perform a root-cause analysis to determine the cause of the foreign material. What kind of foreign material are people finding in your product.



#3 eatmoreomega3s

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Posted 30 July 2019 - 05:46 PM

While this may work as a correction action, you'll need to perform a root-cause analysis to determine the cause of the foreign material. What kind of foreign material are people finding in your product.

 

Thank you for your response. The root cause has been a supplier issue; no in house inspection is being done since processing isn't required. 


Edited by eatmoreomega3s, 30 July 2019 - 05:47 PM.


#4 Charles.C

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Posted 30 July 2019 - 08:17 PM

Greetings All:

 

I am creating a sampling inspection plan for dry goods. We are getting a fair number of complaints from customers stating foreign material in the product and I think a sample plan will be a solid corrective action. 

 

I am looking for knowledge on what I should base this plan off of.

 

In the past I've seen something like this;

 

1-10 lbs = Sample 2 lbs

11-20 lbs = Sample 4 lbs

21-50 lbs = Sample 9 lbs

51-100 = Sample 15 lbs

etc etc 

 

A concern with the method above is the production time it would take to work/sift through the higher sampling requirements.

 

Are there any standards I can check out to help create an effective process at my current workplace? 

 

Any feedback is greatly appreciated! Thanks in advance.

 

T

 

What kind of Product presentation, eg whole apples, milk powder ?

 

Is the product in bulk or ??

 

What level of (complaint) contamination are you talking about ? what is tolerance ?

 

If a zero tolerance defect  situation exists (??), the sampling density to achieve a satisfactory level of confidence attached to a Nil-detection result  is often astronomic, ie compromises are necessary.


Kind Regards,

 

Charles.C


#5 kfromNE

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Posted 30 July 2019 - 08:25 PM

Thank you for your response. The root cause has been a supplier issue; no in house inspection is being done since processing isn't required. 

 

A corrective action response maybe should be - looking for a different supplier or working with supplier to correct the issue.



#6 Charles.C

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Posted 31 July 2019 - 05:11 AM

Greetings All:

 

I am creating a sampling inspection plan for dry goods. We are getting a fair number of complaints from customers stating foreign material in the product and I think a sample plan will be a solid corrective action. 

 

I am looking for knowledge on what I should base this plan off of.

 

In the past I've seen something like this;

 

1-10 lbs = Sample 2 lbs

11-20 lbs = Sample 4 lbs

21-50 lbs = Sample 9 lbs

51-100 = Sample 15 lbs

etc etc 

 

A concern with the method above is the production time it would take to work/sift through the higher sampling requirements.

 

Are there any standards I can check out to help create an effective process at my current workplace? 

 

Any feedback is greatly appreciated! Thanks in advance.

 

T

 

Hi EMO,

 

If you would like to see further previous sampling suggestions, can try the sub (and sub-sub !) links in this short thread -

 

https://www.ifsqn.co...lan/#entry99163


Kind Regards,

 

Charles.C


#7 eatmoreomega3s

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Posted 31 July 2019 - 12:24 PM

What kind of Product presentation, eg whole apples, milk powder ?

 

Is the product in bulk or ??

 

What level of (complaint) contamination are you talking about ? what is tolerance ?

 

If a zero tolerance defect  situation exists (??), the sampling density to achieve a satisfactory level of confidence attached to a Nil-detection result  is often astronomic, ie compromises are necessary.

 

 

We're working with whole spices in bulk. 

 

Some complaints are minor, a few majors. The tolerance is undetermined. (Another aspect of the process needing development.)

 

A zero tolerance is almost necessary as customers have complained about a small piece of natural foreign material which would have been picked up during harvesting, but as you've said - nil detection result would be astronomic. I'm searching for the compromise..



#8 eatmoreomega3s

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Posted 31 July 2019 - 12:25 PM

Hi EMO,

 

If you would like to see further previous sampling suggestions, can try the sub (and sub-sub !) links in this short thread -

 

https://www.ifsqn.co...lan/#entry99163

 

Thank you!



#9 Charles.C

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Posted 31 July 2019 - 07:14 PM

Hi EMO,

 

I suspect yr complaints may have derived from a contractual lack of  tolerances/specifications ?.

 

Details are unknown but zero tolerance for "any" Foreign Materials in yr product seems  likely unrealistic unless a significant Safety aspect involved.

 

This current parallel thread may be of interest -

 

https://www.ifsqn.co...le/#entry146117

 

Also, from ASTA -

 

Extraneous matter
Extraneous matter is defined as everything foreign to the product itself and includes, but is not restricted to: stones, dirt,wire, string, stems, sticks, nontoxic foreign seeds, excreta, manure and animal contamination. ASTA has established Cleanliness Specifications that set limits on these items.  The ASTA Cleanliness Specifications were designed to meet or exceed the FDA’s Defect Action Levels (DALs).  These levels can normally be achieved through a combination of Good Agricultural Practice followed by thorough physical cleaning (Good Manufacturing Practice).

 

Attached File  ASTA - Spices - Identification-and-Prevention-of-Adulteration-Guidance-Document-Final-1.pdf   1.67MB   6 downloads

 

Attached File  ASTA Spice standards.doc   86.5KB   6 downloads

(note 1999, probably mostly unchanged but should verify)


Edited by Charles.C, 31 July 2019 - 08:50 PM.
expanded

Kind Regards,

 

Charles.C






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