![:wtg:](http://www.ifsqn.com/forum/public/style_emoticons/default/wtg.gif)
Shall I kick off Raw Materials specifications with SMP specification from Canada:
![Attached File](https://www.ifsqn.com/forum/public/style_extra/mime_types/pdf.gif)
Maybe Simon could help with packaging?
Posted 16 December 2010 - 12:14 PM
Celebrating 15 years of IFSQN Implementation Packages
Thanked by 1 Member:
|
|
Posted 16 December 2010 - 03:05 PM
Dear Yoghurt heroes,
I would like to contirbute with some theory.
Milk1-c3.pdf 4.01MB
342 downloads
Yoghurt1-c3.pdf 923.47KB
261 downloads
I haven't read those chapters yet, will do it later but I think there is some useful stuff for this project
p.s. What's gonna be a name of this yoghurt?
"Smon's special"
"Tony's Yogu"
"Bio Smiley"
"Charles morning"
Thanked by 4 Members:
|
|
Posted 23 December 2010 - 08:22 AM
What do you want me to do boss?Maybe Simon could help with packaging?
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
Posted 23 December 2010 - 08:49 AM
What do you want me to do boss?
Celebrating 15 years of IFSQN Implementation Packages
Posted 23 December 2010 - 08:54 AM
If it's a 71.5 pot you will get away with 30 micron. You can have polyester if you want metal detection but that will be 55 micron.
Are you sure you want foil to seal to PET pot at 40 micron?
Maybe someone else can help with the pot spec.
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
Posted 23 December 2010 - 11:10 AM
How's this boss?
Example Specification for a Yoghurt Lid.doc 79.5KB
324 downloads
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
Posted 23 December 2010 - 12:47 PM
How's this boss?
Example Specification for a Yoghurt Lid.doc 79.5KB 324 downloads
Celebrating 15 years of IFSQN Implementation Packages
Posted 23 December 2010 - 12:57 PM
And I get Saturday & Sunday off as well:
Drywheyspec.pdf 51.09KB
251 downloads
Celebrating 15 years of IFSQN Implementation Packages
Thanked by 2 Members:
|
|
Posted 23 December 2010 - 07:47 PM
I'll post an example spec / flow diagram when i get a chance.
Caz x
Edited by Simon, 31 December 2010 - 12:03 PM.
Removed full completed HACCP and replaced with just the flow chart
Thanked by 2 Members:
|
|
Posted 25 December 2010 - 08:52 PM
Dear Caz / TonyC,
Season’s greetings !
@ Caz - Not sure if you haven’t pre-empted Tony a little but I’m sure he won’t mind.
Not a user of the Tree myself but I thought yr (traditional) hazard analysis / CCP presentation is very elegant indeed.
Dare I make a few technical comments ?
(a) The emphasis on Severity rather than Likelihood of Occurrence in the risk assessment seems a little unusual IMEX but undoubtedly a valid viewpoint.
(b) I deduce you are not too enthusiastic regarding the Codex phraseology for definition of Risk. Purely subjective of course.
© As mentioned above, I am not a routine user of the Tree so a few items puzzled me slightly -
(i) 1(A-D)/Q2 = N, is this to be interpreted as disbelief in the ability of supplier to deliver as per the (presumably perfect pathogen-wise) Purchase Specifications ?
(ii) 1C/Q3 = N, Why not “Y” or is the “chemical contamination” only relevant to antibiotics (safety-wise), which later controlled at 2C?
(iii) 2(B)/Q2/Q4, is it necessary to reject the tanker since a subsequent step seems to eliminate the hazard ?
(d) A Step number “13” in the flow chart seems to have disappeared (the number that is) in my copy. Subsequent text still perfectly understandable though fractionally displaced compared to flow chart.
(e) I appreciate that “allergen” cannot be “managed out” of the product. I assume the packaging is received fully printed including allergen advice as referred in yr plan. Is any potential mis-labelling hazard controlled by a prerequisite step or ??
(f) I like the unusually honest risk assessment of the metal detector CCP.
Will be equally interesting to see how the hazard analysis will be re-interpreted as per ISO 22000, ie adding the prps / oprps / (more, or less, ccps).
Happy New Year
Rgds / Charles.C
PS – for the benefit of giving some comparative background to other readers I hv done a little searching on the net regarding product standards, and (vaguely) relevant specification examples. Extracts are attached below.
1st batch (2 attach.) are product standards
2nd batch (15 attach.) are various (extracts) from specification related sheets which looked interesting. I hope the abbreviated titles are self-explanative. If not I can add a key later.
Sadly, didn’t see much of interest for packaging specs, not enough hazards I guess.
Have to admit most of the above can’t compete with Tony’s beautiful data sheets but hopefully of some use, perhaps there are some more nice tailor-made items in Tony’s cupboard waiting to emerge into the sun / snow (I noticed the whey spec was “pg 7”) ?
A05 Codex std fermented milks - CXS_243e.pdf 55.91KB
180 downloads
A06 usda specs for yoghurt.pdf 18.95KB
205 downloads
A07 yoghurt micro spec DMHrb.png 30.86KB
47 downloads
A08 yoghurt country comp.standards YSTtmrb.png 42.65KB
48 downloads
A09 spray dried milk powder spec ch-mi YSTtmrb.png 42.27KB
40 downloads
A10 milk for yoghurt spec,ph-ch-mi YST tmrb.png 18.13KB
29 downloads
A11 flavours for yoghurt spec, mi YSTtmrb.png 19.04KB
30 downloads
A12 starter culture for yoghurt, acty spec YSTtmrb.png 23.6KB
35 downloads
A13 starter for yoghurt, absence contam, TSY tmrb.png 25.32KB
31 downloads
A14 yoghurt retail, sugg.mic.std, star.cul.level, YSTtmrb.png 32.43KB
29 downloads
A15 typ.chem.comp.dairy ingred.yog.mix, YFMch.png 29.38KB
26 downloads
A16 USA milk std, (ext.) ph-ch-mic,YFMch.png 26.84KB
27 downloads
A17 yoghurt nutrition panel example, ch. YFMch.png 49.16KB
28 downloads
A18 US raw milk spec (ext) YFMch.png 61.63KB
24 downloads
A19 yoghurt, typ.spec.blueberry YFMch.png 69.85KB
29 downloads
A20 yoghurt, UK nutrition data typ.var.YTDPe.png 144.48KB
38 downloads
A21 yoghurt, typ.haccp prod.spec.sheet (consumer missing) , Yho.png 36.75KB
36 downloads
PPS @ Inesa, I missed yr attachments previously, useful stuff, thks
Kind Regards,
Charles.C
Thanked by 1 Member:
|
|
Posted 31 December 2010 - 12:13 PM
I think we've jumped the gun a wee bit on this one. Fabulous documents posted, however this is supposed to be a working model and to that end the aim is to gather contributions at each stage rather than preempting with completed HACCP plan.
It's the first time something like this has been attempted here and it is not easy / may not be possible, but I see the value is in the process of developing the HACCP plan with contributions and discussion from members rather than something that has been written before or available on the internet.
I've removed the (superb) completed HACCP plan Caz posted and reuploaded it with where we were up to.
Please continue.
Thanks,
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
Posted 05 January 2011 - 05:43 AM
If it's a 71.5 pot you will get away with 30 micron. You can have polyester if you want metal detection but that will be 55 micron.
Are you sure you want foil to seal to PET pot at 40 micron?
Maybe someone else can help with the pot spec.
Celebrating 15 years of IFSQN Implementation Packages
Posted 05 January 2011 - 05:44 AM
Please feel free to add to this:
7.3.4 Intended Use
For direct consumption
Expected handling of the end product, reasonably expected mishandling and misuse of the end product:
< 5C for 4 days in supply chain, shopping abuse (mimicked by 4 hours at 20 C) and refrigerated < 8 C for rest of shelf life. These perameters are to be replicated in shelf life testing.
Vulnerable groups - Eldery and Children
Celebrating 15 years of IFSQN Implementation Packages
Posted 05 January 2011 - 05:29 PM
There are plenty of different type pots / closures available.
Maybe it could be a PET, rPet,PS or maybe even a card pot
The closure could be a foil (metallic) or PET, rPet or film with an overcap.
Depending on what you'd use would influence whether you used metal detection.
Posted 05 January 2011 - 08:55 PM
There are plenty of different type pots / closures available.
Maybe it could be a PET, rPet,PS or maybe even a card pot
The closure could be a foil (metallic) or PET, rPet or film with an overcap.
Depending on what you'd use would influence whether you used metal detection.
Celebrating 15 years of IFSQN Implementation Packages
Posted 13 January 2011 - 09:25 PM
I already gave a specification for the lidding, what else do you want a container and what else?
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
Posted 14 January 2011 - 02:33 AM
Dear Tony,
BTY I chose foil as I prefer foil lids for luxury products. I guess it may generate some debate when we come to the hazard analysis.
Kind Regards,
Charles.C
Posted 14 January 2011 - 04:30 PM
Ok, lets say Foil Lid, PS pot.
C x
Posted 17 January 2011 - 04:01 AM
I already gave a specification for the lidding, what else do you want a container and what else?
Celebrating 15 years of IFSQN Implementation Packages
Posted 17 January 2011 - 04:02 AM
Dear Tony,
Sorry for side-track but what does "BTY" mean ?
(None of Google's suggestions seemed to really make sense albeit quite inspiring, eg Blessings to You)
Rgds / Charles.C
Added - I hv deduced from the following posts that BTY = Back to You. Sounds like American car slang. Added to main list.
Celebrating 15 years of IFSQN Implementation Packages
Posted 01 February 2011 - 03:59 AM
Celebrating 15 years of IFSQN Implementation Packages
Thanked by 1 Member:
|
|
Posted 14 February 2011 - 11:14 AM
Milk for yoghurt should be free of anti-biotic residue, because of beta-lactam anti-biotitic inhibited the fermentation process
Posted 14 February 2011 - 11:53 AM
Milk for yoghurt should be free of anti-biotic residue, because of beta-lactam anti-biotitic inhibited the fermentation process
Celebrating 15 years of IFSQN Implementation Packages
Posted 14 February 2011 - 01:51 PM
May be useful
Thank you Ahmed. This is true and inhibition of the culture organism may affect product safety as well as product quality.
So our control measures will be:
Farm Assurance and acceptance criteria for level of antibiotic in our raw materials including raw milk
pH monitoring during the fermentation process and a "Slow Vat" procedure
Regards,
Tony
Posted 14 February 2011 - 01:53 PM
Thank you Ahmed. This is true and inhibition of the culture organism may affect product safety as well as product quality.
So our control measures will be:
Farm Assurance and acceptance criteria for level of antibiotic in our raw materials including raw milk
pH monitoring during the fermentation process and a "Slow Vat" procedure
Regards,
Tony
Thanked by 1 Member:
|
|
0 members, 0 guests, 0 anonymous users