2 replies to this topic

[Laura982]

Hi All 

 

I'm trawling through a SALSA audit prep and looking at the traces that have been completed, historically for BRC I would include weight records and temps etc however the site hasn't provided copies of anything like that.  So should they be included?

 

 

 

In addition to this, what % do you deem appropriate to not be able to account for, eg general loss? The example I have looked at can not locate 18.66 kg of sauce,  some I expect to be yield loss in a mixer etc but not almost 2 10kg  tubs of the delivery and no action or further review has been documented

 

Thanks

Edited by Laura982, Yesterday, 01:26 PM.

[GMO]

I would investigate that sauce loss.  SALSA or no, that suggests to me there is waste at the end of the run which is going in the bin.  Fair enough but you need to establish that and ideally record it.  It might be an opportunity as well for the team.  Also if you have something like that (especially if it's expensive) could you plan your run sizes to multiples of the tub to avoid waste?  Or would that just create waste elsewhere?

 

I'll leave others to confirm what documents are needed for SALSA as it's not a standard I know well but strictly speaking a lot we "routinely" get ready for BRCGS auditors aren't strictly needed for trace, it's just easy to knock off other sections of the standards at the same time (and also wrong foot the auditor by volunteering it.)  So we ALL do it.  Include other records associated with the trace and either have it there ready or show them and then they may not ask for more.  

[ShaunD]

The Salsa Interpretation Guide for 3.3.3 states:

 

"Carry out a documented test of the traceability system at the frequency required (at least annually and more frequently if there are known risks in the supply chain.) and include:

A forwards test from an ingredient through to all finished products made with that ingredient batch and the customers who received these products.

A backwards test from a finished product back to all ingredients used, processing aids and including food contact packaging.

The test should cover the range of ingredients and finished products (not just the easy one every year).

Additional, specific trace tests may be required to support claims e.g. Organic or provenance or for legal compliance (see 3.7.2). You may wish to test the traceability of the raw material and supply chain back to farm.

When tracing product sent to your customers, you should compare the amount actually produced with the amount traced to customers and that still on site or in transit. This will require you to ensure that your production and/or stock records clearly identify quantities produced.

When tracing ingredients used, you should be able to identify the quantity of a traced ingredient used and any still in stock.

Use a written summary detailing the trace completed and keep a copy of the actual records you have checked when carrying out the trace test to demonstrate the efficacy of the system.

'Mass balance' is a phrase you may see relating to traceability systems. It means being able to account for 100% of raw materials through to finished products, net of normal production yields. SALSA does not require you to complete a mass balance but it is a useful tool to demonstrate complete control over traceability, support claims made and provides yield information."

 

To demonstrate this they state:

Keep

- records of trace tests for forward and backwards challenge

- identify and record any shortcomings, corrective actions required and carry out a retest.