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SQF 11.7.1.2 - Air Testing for high risk process areas

sqf sqf 9.0 safe quality food 9.0 edition 9.0 air test microbiological

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#1 Bread_Head316

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Posted 22 March 2021 - 03:29 PM

Hello Friends, I am a bit confused on this, could you please provide clarity?

 

11.7.1.2 Ambient air in high-risk areas shall be tested at least annually to confirm that it does not pose a risk to food safety.

 

We are a bread manufacturing bakery so, "High Risk" areas to me would be post bake areas where the product is pending to be wrapped/packaged. Is this correct?  Also, what should we test for?  Particles & Oil, Yeast & Mold. Thank you in advance



#2 Scampi

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Posted 22 March 2021 - 04:14 PM

I wouldn't consider any portion of your process High Risk

 

Once baked, the water activity on the surface of bread is so low that it isn't a desirable environment

 

WHile your product is RTE- ambient air is not likely to adulterate your product. At best perform yeast/mold settling plate test once and never do it again

 

For you, this is a make work project. You'd know already if there was an issue as you'd be seeing reductions to shelf life


Please stop referring to me as Sir/sirs


#3 Bread_Head316

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Posted 22 March 2021 - 04:19 PM

Thanks, I really appreciate you!



#4 kristinmaxx

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Posted 18 April 2021 - 10:54 PM

If you aren't considered a high risk process, would this even apply? Should it still be included in the documentation?



#5 Charles.C

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Posted 19 April 2021 - 07:54 AM

Hi Bread-Head,

 

Hello Friends, I am a bit confused on this, could you please provide clarity?

 

11.7.1.2 Ambient air in high-risk areas shall be tested at least annually to confirm that it does not pose a risk to food safety.

 

We are a bread manufacturing bakery so, "High Risk" areas to me would be post bake areas where the product is pending to be wrapped/packaged. Is this correct?  Also, what should we test for?  Particles & Oil, Yeast & Mold. Thank you in advance

 

 

SQF9 definition -

 

High Risk Food Process(es): A process that requires specific controls and/or a higher level of hygienic practice to prevent food contamination from pathogens.

 

 

Does the Bakery have a baking CCP ?

If Yes, does it require specific control(s) ?


Kind Regards,

 

Charles.C


#6 kristinmaxx

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Posted 19 April 2021 - 02:58 PM

No, we don't have an CCPs. I should still have the "Separation of Functions" document included with my overall document correct? 



#7 Charles.C

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Posted 20 April 2021 - 08:29 AM

If SQF choose to "normalize" their Standard to FSMA, I anticipate Baking step should be a CCP, eg -

 

https://www.ifsqn.co...e-2#entry152403

 

And maybe this is another indicator -

 

Attached File  bakery.png   157.39KB   0 downloads

 

I just noticed one SQF audit where a (declared) baking CCP was not criticised per se but faulted due lack of associated details however my guess is that a poll of SQF Certified Bakers (eg Post 6 ) will only verify that there is no auditorial consensus over use/not use CCP.

 

PS - IIRC, BRC simply chose to avoid any lack of consensus, eg (F048,1st issue) <<<< High risk or high care production zones are not applicable for
products in this [14 bakery] category >>>>. :clap:


Kind Regards,

 

Charles.C






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