Food Manufacturing Procedure for trialling new products

Hi all, 

We recently completed a Halal audit and received a non-conformance for not having a procedure in place for trialing new products.

We process raw materials such as grains into flours and don't really trial new products - or haven't since I have been here which is over 5 years.

Does anyone have a procedure I could read as a reference as to what this needs to include or point me in the right direction on where to get some info. 

We are FSSC22000 certified.

Much appreciated and thanks in advance for any advice you may have. 

Greetings Carley,

This is simple enough, you just have to adjust it to your own needs. Trialing includes microbial and/or chemical and/or organoleptic (not tasting it in your case!!!) parameters according to what you do for your products and then you could also include feedback reports from companies that use it in their production concerning the end result.

Something like making a few testing batches and reporting to you (taste, texture etc and maybe microbial parameters too). It is important this feedback to be only from trusted clients/partners though, so as to be real and not some possible fraudulent attempt (eg to lower cost etc).

You can write down a procedure of what is being done when a new product is out and then you file the documents you collect for each new product.

Regards!

The PROCEDURE shall be as follows:

1. The continuous feedback from the sales team for new product or changing existing products initiates the research process.
2. The R & D Manager prepares the samples for sensory evaluation and the approved samples by sensory evaluation panel are distributed in the market.
3. On the basis of market feedback the changes are incorporated in the process and end product.
4. The resources required are identified by Factory Manager. And upon the availability of the resources the batch size of commercial production is decided and recipe is shared with Production team.
5. All the legal and statutory compliance are met by QC Manager.
6. Evaluation of the impact of the change on the Food Safety Management System taking into account any new food safety hazards (incl. allergens) introduced and updating the hazard analysis accordingly is the responsibility of QC Manager.
7. Flow diagram along with hazard analysis is done and documented. Process validation and Onsite confirmation of flow diagram is done by members of Food Safety Team.

Hi all, 

 

We recently completed a Halal audit and received a non-conformance for not having a procedure in place for trialing new products.

We process raw materials such as grains into flours and don't really trial new products - or haven't since I have been here which is over 5 years.

Does anyone have a procedure I could read as a reference as to what this needs to include or point me in the right direction on where to get some info. 

We are FSSC22000 certified.

Much appreciated and thanks in advance for any advice you may have. 

In the context of the Halal audit, are they concerned primarily with new materials being brought into the facility that could pose a cross contamination hazard that is not currently covered by your programs?

For that, a program stating that R&D materials would be clearly identified and segregated; with your most thorough cleaning procedures to be performed on any piece of equipment after contact with the R&D material, pre-operational inspection and some residue testing (like ATP)  before returning to normal use.

In the context of the Halal audit, are they concerned primarily with new materials being brought into the facility that could pose a cross contamination hazard that is not currently covered by your programs?

 

For that, a program stating that R&D materials would be clearly identified and segregated; with your most thorough cleaning procedures to be performed on any piece of equipment after contact with the R&D material, pre-operational inspection and some residue testing (like ATP)  before returning to normal use.

Halal audit is concerned about the source of the ingredient. The source should be Halal.

Halal audit is concerned about the source of the ingredient. The source should be Halal.

I'm aware.  I've been through Halal audits.  That doesn't explain the OPs issue "a non-conformance for not having a procedure in place"