2 replies to this topic

[Nataliesuperhomour_Ngan]

Hello everyone.

My factory produces canned fish products, and we use a checkweigher machine to weigh the products before seaming. If you also use a similar machine in your factory, please give me your advice.

- We need to establish a proper procedure for checking the accuracy of the checkweigher before use, as well as a periodic calculation procedure. While we currently check it at the start of each shift using standard mass (e.g., 100g, 200g, 500g), I believe this may not be sufficient.

- According to BRC clause 6.3.1, we are required to test the reject system of the checkweigher. We are testing this by passing 5 samples that are below the weight range and 5 samples that are above the weight range through the machine and recording the rejections. Is this approach appropriate?

Thank you for your assistance!

[Tony-C]

Hi Nataliesuperhomour_Ngan,

 

As a minimum, I would expect checks at the start and end of each production shift.

 

Your rejection test is fine if the product is subject to minimum weight requirements and there aren’t any other customer or legal requirements that apply.  

 

Based on the considerations below I would expect more frequent checks to be appropriate, possibly hourly or every 2-hours.

 

You need to consider:

Legislation requirements

Manufacturers guidelines

Number of packs produced per hour

Product change overs - when there is a change of weight

History of filling performance

History of check weigher performance

 

This is also related to BRCGS Clause 6.3.3 - BRCGS Guidance States:

The Standard lists the minimum items that the site procedures will need to include:

• consideration of any legal requirements – depending on the product and the legislation in the country of sale, this might include minimum weight, average weight, maximum weight (for example, if large portion size affects minimum cooking times for food safety) etc.

• methods, frequency and responsibilities for testing the equipment – the method of testing the check weigher; the actions to take if it fails the test; how frequently the tests are completed and the staff responsible for completing them. In accordance with section 7.1, staff will need to be trained in the correct procedures

• operating effectiveness and any variations for particular products (e.g. any known and permitted variations)

• processes for handling rejected packs; for example, ensuring underweight packs are removed and do not re-enter the product flow, procedures indicating whether packs can be opened and the content returned to the product flow, any investigation needed as a result of rejected packs

• records of the test results.

 

Kind regards,

 

Tony

 

[chrisrushworth]

Hi Nataliesuperhomour_Ngan,

 

As a minimum, I would expect checks at the start and end of each production shift.

 

Your rejection test is fine if the product is subject to minimum weight requirements and there aren’t any other customer or legal requirements that apply.  

 

Based on the considerations below I would expect more frequent checks to be appropriate, possibly hourly or every 2-hours.

 

You need to consider:

Legislation requirements

Manufacturers guidelines

Number of packs produced per hour

Product change overs - when there is a change of weight

History of filling performance

History of check weigher performance

 

This is also related to BRCGS Clause 6.3.3 - BRCGS Guidance States:

The Standard lists the minimum items that the site procedures will need to include:

• consideration of any legal requirements – depending on the product and the legislation in the country of sale, this might include minimum weight, average weight, maximum weight (for example, if large portion size affects minimum cooking times for food safety) etc.

• methods, frequency and responsibilities for testing the equipment – the method of testing the check weigher; the actions to take if it fails the test; how frequently the tests are completed and the staff responsible for completing them. In accordance with section 7.1, staff will need to be trained in the correct procedures

• operating effectiveness and any variations for particular products (e.g. any known and permitted variations)

• processes for handling rejected packs; for example, ensuring underweight packs are removed and do not re-enter the product flow, procedures indicating whether packs can be opened and the content returned to the product flow, any investigation needed as a result of rejected packs

• records of the test results.

 

Kind regards,

 

Tony

 

 

Use of complaint history will also aid in FREQ determination.