Verification of a roaster in house
Hi all,
So I am looking for a little help here please.
I am working with a site that roasts coffee and I am preparing them for an audit/implementing a system.
They are looking to start calibrating the roaster annually, but would you expect to see this verified maybe daily or weekly using a calibrated master probe somehow? It is not a CCP but does make part of the recipe.
Anyone have any thoughts here, or am I over cooking this?
thanks
Kate
We have two coffee roasters and that do not calibrate yearly - they calibrate every quarter. Is this a small production facility?
It is a very small site yes......
60kg batch roast type size....
Are you doing a food safety or Quality Certification? To my understanding this would be a quality specification. What happens if gets out of calibration?
Are you doing a food safety or Quality Certification? To my understanding this would be a quality specification. What happens if gets out of calibration?
Food safety, but the previous consultancy found this to be a CCP but i think more OPRP?
Hi all,
So I am looking for a little help here please.
I am working with a site that roasts coffee and I am preparing them for an audit/implementing a system.
They are looking to start calibrating the roaster annually, but would you expect to see this verified maybe daily or weekly using a calibrated master probe somehow? It is not a CCP but does make part of the recipe.
Anyone have any thoughts here, or am I over cooking this?
thanks
Kate
IIRC GMA issue a detailed publication on Validating (nut) roasters. Attached on this forum (somewhere).
Food safety, but the previous consultancy found this to be a CCP but i think more OPRP?
Sorry, I have another post re destoning and posted this comment on the wrong one anyway
We have two coffee roasters and that do not calibrate yearly - they calibrate every quarter. Is this a small production facility?
Yes, it is a small site
Food safety, but the previous consultancy found this to be a CCP but i think more OPRP?
Did the previous consultancy mention what hazard this CCP should address? Biological hazards would be hardly the concern here, so I would assume chemical hazard due to improper roasting hence the need to calibrate?