What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

NSF Target Time to Trace

Started by , Aug 10 2023 07:08 AM

Based on the Supplier Assurance manual for food manufacturing sites, the trace must be finished within 4 hours and recover 99.5% - 105%.

 

Link to manual: https://d2evkimvhatq...df?v=1594929799

5 Replies

Hi all,

 

Our organization is trying to get certified for NSF. I would just like to know if there is a maximum target time to trace for NSF? And if it has a mandated computation for mass and balance. Thanks in advance!

Share this Topic
Topics you might be interested in
Do you spend enough time on food safety and quality improvement? First time Costco audit, no GFSI certification BRC Unannounced Audit Time Soft Drinks - Pasteurisation Time/Temp (PU's) Swabbing zone 1,2,3 at the same time
[Ad]
What standard are you looking to certify against? SQF, BRC? Do you produce products for Costco?

Hi semolinaflour,

 

Traceability standards vary, best practice would be 4 hours, but you need to consider the relevant standard. 

 

Are you looking for a specific NSF product or type of certification?

 

The range offered by NSF is on these webpages:

https://www.nsf.org/...e=certification

https://www.nsf.org/...e=certification

 

Other than that they offer certification to your preferred Global Food Safety Initiative (GFSI) benchmarked scheme.

 

Kind regards,

 

Tony

 

Hi all,

 

Appreciate your responses! Our organization is targeting NSF certification for Supplier Assurance Audit.

Based on the Supplier Assurance manual for food manufacturing sites, the trace must be finished within 4 hours and recover 99.5% - 105%.

 

Link to manual: https://d2evkimvhatq...df?v=1594929799

1 Like

Thank you so much @Gelato Quality Lead  :spoton:


Similar Discussion Topics
Do you spend enough time on food safety and quality improvement? First time Costco audit, no GFSI certification BRC Unannounced Audit Time Soft Drinks - Pasteurisation Time/Temp (PU's) Swabbing zone 1,2,3 at the same time For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce? Does a Quality Manager need to be on site any time production is running? SQF- Recall/Traceability - Time of Completion Contact time for sanitizing food contact surfaces BRC Packaging - unannounced audit time