4 replies to this topic

[Jimie74]

Hello all,

 

I hope someone can give me some insight / help on this issue. I work at a confectionery company. We recently had a customer audit. We received a minor non-compliance for "Site has not assessed the risk from the closed loop water system that maintains the temperature of the chocolate used for XYZ products." Honestly I don't know what they are specifically look for with this and the customer hasn't been good about getting back to us. I did not take the closed loop system into account on my hazard analysis. What are the possible hazards of a closed loop system? I'm a bit lost here. Any insight is greatly appreciated.

 

Jimie

[SQFconsultant]

Sludge and iron deposits can build up in closed loop systems. While a closed system (instead of an open system) substantially reduces risk, there is still some risk involved.

 

I would start here - this is an excellent resource to get a better understanding. 

 

https://www.chardonl...ater-treatment/

 

Your closed loop system should be on your plan.

Edited by SQFconsultant, 20 April 2020 - 03:03 PM.

[Jimie74]

Thank you so much for the information. From what I gathered from the information, I should be concerned with sludge / deposits, pH, and system leaks. If we were to have a system leak it would be very apparent as it would ruin the chocolate. Any water in the chocolate would be cause for discarding the chocolate, no matter the source of the water. I believe in the past we have justified not listing the closed loop system on any of the product hazard analysis because if the system were to leak we would know right away and the chocolate would be discarded. I am pondering how to add that to my product hazard analysis. I know our maintenance department does some testing of the water in the chillers and boilers. It seems to me that sludge / deposits and pH would be more indicators that the system wasn't being maintained rather than a food safety issue. Am I not thinking correctly? We also do not address the closed loop system in any of the risk assessments. I am thinking that we should, based on this information. 

 

Sludge and iron deposits can build up in closed loop systems. While a closed system (instead of an open system) substantially reduces risk, there is still some risk involved.

 

I would start here - this is an excellent resource to get a better understanding. 

 

https://www.chardonl...ater-treatment/

 

Your closed loop system should be on your plan.

[Lucas H]

On the object of leakage, how is the water treated? If you have a very small amount of water leaking, and a very unsafe chemical in the water, that might be a problem. Also, how hot is the water? if it is leaking somewhere where it is not too hot, you might be developping a microbiological hazard in the chocolate, and depending on how your chocolate is transported through your facility. If you're able to track the amount of water in the system (pressure or filling level) you might have a very good countermeasure :-).

[SQFconsultant]

Thank you so much for the information. From what I gathered from the information, I should be concerned with sludge / deposits, pH, and system leaks. If we were to have a system leak it would be very apparent as it would ruin the chocolate. Any water in the chocolate would be cause for discarding the chocolate, no matter the source of the water. I believe in the past we have justified not listing the closed loop system on any of the product hazard analysis because if the system were to leak we would know right away and the chocolate would be discarded. I am pondering how to add that to my product hazard analysis. I know our maintenance department does some testing of the water in the chillers and boilers. It seems to me that sludge / deposits and pH would be more indicators that the system wasn't being maintained rather than a food safety issue. Am I not thinking correctly? We also do not address the closed loop system in any of the risk assessments. I am thinking that we should, based on this information. 

 

......................

 

No, I think it would be a food safety issue, in that a tiny leak could go undetected easily and that water could be contaminated, etc.

Edited by SQFconsultant, 20 April 2020 - 06:04 PM.