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Food safety minutes in a Bakery

Food safety minutes HACCP Bakery

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Lara_Conceicao

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Posted 23 June 2021 - 07:10 PM

Hello, I've recently started to work in a bakery and i've started to build the topics for my Food Safety Minutes. Since, until now I have only worked with BRC in a frozen entrees company (which I think goes more into depth on the Food safety and Food defense) I'm not sure if I'm including too many topics/not applicable to a bakery environment. These are the ones I have so far:

- Follow-up actions from previous management reviews - Review of Food safety issues - Food Quality issues - Any changes in the following since last meeting: new or obsolete product, supplier or contractor, incoming material, equipment, premises, shifts, processing, formulas/recipes - Review of Pre-requisite program and Food Safety Plan review, validation or verification results - Reviewing results of food safety program system  - Lab results - Review third party, second party, internal, regulatory audits or inspections - Review the continuous improvement of the food safety management system - Review resource needs for the establishment, implementation and maintenance of food safety management system - Food safety team is informed of changes of personnel qualification levels and/or allocation of responsibilities and authorizations - Review of the management system for HACCP, food defence, food fraud and authenticity - Review of supplier performance - Training - Management Commitment and Leadership: Discuss status of continuous improvement FS & Quality. Report findings - Management Visibility; Results of scoring GMP's. Discuss non-conformances and corrective actions applied - Accountability and Engagement of all employees; discuss findings of anonymous reporting box, Discuss maturity chart results (FS Culture survey) - Effective communication; Praise and recognize employees that hold satisfactory attitude towards Food Safety. Apply warnings for employees observed not showing acceptable FS culture Please let me know if I have some not applicable from a bakery HACCP point of view....I might have gone a little bit too far.

Thank you.



Scampi

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Posted 23 June 2021 - 08:20 PM

I think you're good 

 

Food Safety meetings shouldn't vary very much by product type-------------more likely to change by the companies commitment level!


Please stop referring to me as Sir/sirs


Lara_Conceicao

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Posted 24 June 2021 - 01:38 PM

I think you're good 

 

Food Safety meetings shouldn't vary very much by product type-------------more likely to change by the companies commitment level!

 

Thank you for your reply,

My question was not if I need to change these topics depending on the product type......was more if I had included topics that are not applicable for a small size bakery?

Did I include topics that are only applicable in case we are going for a BRC audit? 

We are not planning to go for any GFSI audit so is there anything that I should remove?

Thank you.



Scampi

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Posted 24 June 2021 - 02:42 PM

ah, if no GFSI requirement, then scale it way back

 

issues/concerns since last meeting   (pest issue, non conformances any KPIs you have)

 

new business ie product/process changes

 

reoccurring issues that need addressed

 

customer complaints


Please stop referring to me as Sir/sirs


Lara_Conceicao

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Posted 24 June 2021 - 02:45 PM

ah, if no GFSI requirement, then scale it way back

 

issues/concerns since last meeting   (pest issue, non conformances any KPIs you have)

 

new business ie product/process changes

 

reoccurring issues that need addressed

 

customer complaints

 

Thank you.







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