6 replies to this topic

[ttwn]

The item 2.4.3.6 states that "The food safety team shall develop and document a flow diagram covering the scope of each food safety plan The flow diagram shall include every step in the process, all raw materials, packaging, service inputs (e.g., water, steam, gasses as applicable), scheduled process delays, and all process outputs including waste and rework. Each flow diagram shall be confirmed by the food safety team to cover all stages and hours of operation"

 

I would like some ideas of how to include the scheduled process delays in the flow diagram.

[G M]

I have steps like "storage" or similar phrases (staging, preparation).

[Scampi]

Assuming your scheduled process is canning of some sort?

[ttwn]

Assuming your scheduled process is canning of some sort?

No, it isn't.

 

We produce citrus juices (concentrate and not from concentrate) and other by products.

Actually our scheduled process delay is just a process stoppage for cleaning and maintenance (like for 1 day or 2), should we introduce this in the flow diagram?

[Shrimper]

ttwm, I think what GM was getting that then for your case is what do you do with the product for that day or two? In the flow map, you would show product is packaged (or bottled) then moved to storage (freezers, coolers, etc) until moved to shipping. Use your HACCP plan, which should have all the steps, and create a flow map that tracts the product as it actually moves through the facility. Also account for things that may happen like reworks or samples. Hope this helps!

[Scampi]

I wonder why you're not able to complete a process before sanitation?  It's unusual that a product run wouldn't be finished before stopping

 

Can you elaborate further?

[Tony-C]

Hi ttwn,

 

Normal operations don’t have a process delay of 1 to 2 days unless if is part of the production process, I certainly would not stop a normal process for 2 days.

 

It sounds to me like you should complete your schedule then perform cleaning/maintenance and hence there is no need to document a ‘scheduled process delay’.

 

If you do have real scheduled process delays then at that step in the flow diagram you could include a description of what happens at that step in the event of a process delay. For example mixed fruit juice blend - transferred to chiller and stored at < 5 °C in the event of a process delay > 2 hours.

 

Kind regards,

 

Tony