5 replies to this topic

[Buddha321]

We are a dry blending company and have about 1-2% product loss when batching (pulling) ingredients. How can I account for this in my trace?

[FurFarmandFork]

Weigh up your floor sweepings and such, and build in a small amount of predicted waste into your production builds.

[Buddha321]

We have them built in the production builds and the accounting system pulls it out of inventory but if it is really not "loss" then over inventory is incorrect?

[SQFconsultant]

You can write it up as "waste."

 

Just ensure that you document on a batch/load/processing day the amount of waste that occurs and keep those records --- cause during an audit when the Auditor asks how you determined 2% waste you can pull your records out and you'll be covered.

[shwethahanka]

You can write it up as "waste."

 

Just ensure that you document on a batch/load/processing day the amount of waste that occurs and keep those records --- cause during an audit when the Auditor asks how you determined 2% waste you can pull your records out and you'll be covered.

This is the easiest and simplest way to account for loss. Thank you.

[Ryan M.]

If you are weighing your finished packaged product and you know the weights of all material inputs you can conduct a study to verify the amount of actual waste.  As Glenn said, record it and keep those records.  It is always good practice to check it on a certain frequency to make sure nothing has changed.  Most food companies monitor "scrap" which this would fall into I presume.  An uptick in scrap should send a notice to re-evaluate the process and determine if actual yields have changed.

 

Use this scrap factor, or yield as part of your recall to balance.  If your scrap is 1.5% you should be able to recover 98.5% of finished product to material inputs during your traceability.