SQF 11.7.1.2 - Air Testing for high risk process areas
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
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
Thanks, I really appreciate you!
If you aren't considered a high risk process, would this even apply? Should it still be included in the documentation?
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) ?
No, we don't have an CCPs. I should still have the "Separation of Functions" document included with my overall document correct?
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 -
bakery.png 157.39KB 1 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:
I am also in the same situation as our process is not considered "high risk" and we also don't have any CCPs. Then if this is the case, where would I include the "separation of functions" documentation?