5 replies to this topic

[VictoriaRoseB]

Hi 

 

After some advise on conducting a traceability exercise for a wholesaler. We have been involved in mock recalls from our suppliers but we need to conduct one as part of our audit

[Dorothy87]

hi  

 

for a BRC audit or retailers? sometimes there is a little difference between..

[VictoriaRoseB]

it's for the SALSA accreditation so a slimmed down version of BRC 

[Dorothy87]

Hi again 

 

This is what I found for SALSA version 6 

 

3.4.2 The incident procedure shall be reviewed and tested at least annually to ensure it is effective and records shall be kept.

 

- Test the procedure at least annually to ensure the guidance reflects current practices.

- Create a test scenario to test the process Check the Recall Team know what they should do and how

- Make a decision based on your scenario

- Assess how you will let customers know Assess which customers need to be informed Assess how you would retrieve affected products.

- Record the exercise and review after the event, to learn any lessons e.g. changes in the procedure required.

- Ensure personnel are aware of their responsibilities and that all contact details, including for your customers, suppliers, and local authority are up-to-date.

 

You could combine this test with your annual traceability test (see 3.3.3)

 

 

I have attached the form, filled in, so you will have an example. It is important to highlight that you have "informed" SALSA  and others within 4 working days as per 3.4.3

 

 

Attached Files

•  Mock recall exercise - Gluten Free Choc Chunk - example.pdf   121KB   40 downloads

[Andy_Yellows]

Hi Victoria, we're under the SALSA scheme too. Is this for the storage and distribution (BSD) or the food production standard? The guidance notes available on the website for both standards outline what you need and what it should look like. I've attached both.

 

I spent a long time getting my head around all this initially but it turned out to be fairly simple in the end.

 

For BSD You basically need to demonstrate that you can see something in your warehouse/stock room and use records you've gathered throughout the storage and distribution process to identify where it came from, demonstrate it has been handled/stored correctly (i.e. temperature records) and also identify where individual units were sold to.

 

For production, take a product you've made and use your records to show that it was correctly labelled, correctly produced (i.e. cooking/chilling times), and trace the source of all raw materials (including processing aids) and packaging.

 

Collate all your records and have a 'front sheet' to act as a summary with a timeline, supplier/site addresses and names of food handlers involved in the processes.

 

I've probably over simplified everything but that's a start point.

Attached Files

•  SALSA Food Interpretation Guide.pdf   686.8KB   19 downloads
•  SALSA BSD Interpretation Guide.pdf   682.13KB   19 downloads

[VictoriaRoseB]

Thank you both for this. 

it makes much more sense now as i wasn't sure if there needed to be proof of communication with suppliers