3 replies to this topic

[SanderE]

Hi all,

 

I have a question I have a hard time finding an answer to. We manufacture flavors, like vanilla extract, coffee extract and more like that, next to repackaging of spices and herbs.

 

But, we also occasionally make a batch of hand sanitizer (away from the other production lines, when nothing else is produced), once every quarter to half year. I'm working on implementing SQF here, but I can't figure this one out. We have procedures to make sure the hand sanitizer and it's ingredients pose no risk to the other stuff we're doing, but I need to bring it to a proper HACCP and SQF Level.

 

Any idea how to tackle this? We use ethyl alcohol as an ingredient for our food products, so that's already covered by our HACCP plan, but the hydrogen peroxide falls outside of our food manufacturing. We do store it in a locked chemical storage of course. Any inspiration?

[Scampi]

ask for it to be out of scope

 

otherwise I think you'll have nothing but problems as your making a non food item in a food plant

[SanderE]

ask for it to be out of scope

 

otherwise I think you'll have nothing but problems as your making a non food item in a food plant

Out of scope of the certification? That is the plan indeed. What I am unsure about is if I need to make extra precautions in procedures/SOP's etc when it comes to just having the stuff there, let alone manufacturing hand sanitizer with it. 

Or disband the product/production of hand sanitizer completely?

Edited by SanderE, 01 December 2021 - 08:10 PM.

[Scampi]

I personally would drop the hand sanitizer, because I firmly believe the first step in a successful HACCP/Food Safety plan in the elimination of risk, and making non food with non food ingredients on food contact surfaces is bad business