Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. → Global Food Safety Standards
  3. → BRCGS - Packaging Materials
  4. 1089Online Users

Photo

How to manage subcontracting in BRC/IoP

Started by kaz, Dec 03 2007 04:42 PM
Share this

  • You cannot start a new topic
  • Please log in to reply
6 replies to this topic
- - - - -

kaz

    Grade - AIFSQN

  • IFSQN Associate
  • 34 posts
  • 13 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:Co Durham

Posted 03 December 2007 - 04:42 PM

We have started to subcontract some work to a sporking/ padding company. When I have looked into BRC/IOP requirements i need a procedure in place. Can anyone help?
I know i need to do a hazard analysis
:dunno:


Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,835 posts
  • 1363 thanks
881
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 03 December 2007 - 08:28 PM

We have started to subcontract some work to a sporking/ padding company. When I have looked into BRC/IOP requirements i need a procedure in place. Can anyone help?
I know i need to do a hazard analysis
:dunno:

Hi Kaz.

It depends very much on what part of your work you are subcontracting. If you were subcontracting your manufacturing the subcontractor would need to have all the hygiene and technical systems in place.

That said I don't have the standard to hand and I've no idea what sporking / padding is.

Regards,
Simon

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx
 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

okido

    Grade - MIFSQN

  • IFSQN Member
  • 205 posts
  • 14 thanks
2
Neutral

  • Netherlands
    Netherlands
  • Gender:Male

Posted 04 December 2007 - 07:01 AM

Hi Kaz,

Please explain what sporking/padding is? :unsure:

Regarding a procedure for subcontracting.
You have to asses the hygiene risks that come with this activity
Depending on the outcome you go ahead or take the measures that limit the risks to acceptable levels.


Have a nice day Okido


kaz

    Grade - AIFSQN

  • IFSQN Associate
  • 34 posts
  • 13 thanks
0
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:Co Durham

Posted 06 December 2007 - 12:18 PM

Just to explain
Sporking is inserting a spoon/fork into thermoformed salad pot
Padding is gluing a soak pad into the base af a thermoformed tray mainly used for raw meat products


Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,835 posts
  • 1363 thanks
881
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 06 December 2007 - 08:46 PM

Just to explain
Sporking is inserting a spoon/fork into thermoformed salad pot
Padding is gluing a soak pad into the base af a thermoformed tray mainly used for raw meat products

Thanks Kaz, it makes perfect sense now. I guess you don't know what you don't know. :smile:

So I guess you are a Category A supplier (non food contact packaging). Have you decided what to do yet Kaz?

Regards,
Simon

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx
 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

Jarve

    Grade - AIFSQN

  • IFSQN Associate
  • 38 posts
  • 1 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 07 December 2007 - 08:23 AM

Surely if the pad comes into contact with the salad/fruit then this would require a full risk assessment and haccp even though its not your operation - padding supplier information in place, hygiene requirements for the people carrying out the padding, storage etc. etc. Foreign body control is probably the biggest aspect of this operation, though it would also help if the pads are mechanically placed in the trays which I would suspect, because then you can use routine maintenance checks as part of your considerations.


Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5665 thanks
1,545
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 28 December 2007 - 05:56 AM

Dear All,

The pad is one thing as noted above.

How about the Glue ?? :x_smile:

Rgds / Charles.C


Kind Regards,

 

Charles.C

Back to BRCGS - Packaging Materials

Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

  1. International Food Safety and Quality Network
  2. → Global Food Safety Standards
  3. → BRCGS - Packaging Materials