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Verification of a roaster in house

Started by , Dec 02 2020 03:02 PM
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8 Replies

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 

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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?

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