Debagging Policy
I am caught up on the new Debagging Clause in Version 8 BRC. Can someone show me examples of their policy. Thanks in advance.
Hi,
I would think you can keep it very simple and just have a procedure if you open a box or bag which explains what you do.
I've attached a very basic example (possibly a bit too basic) but it gives you the gist. If you slice open bags to empty ingredients you might what to record how you do that and what type of knife. I have had procedures where you perform a D cut in the side of a bag and another where you remove the whole head of the bag.
It does very much depend on your process but I think a simple picture flow diagram is the best way to show your operators what to expect and do rather then just having a procedure for the auditor to tick!
Attached Files
Hi,
I would think you can keep it very simple and just have a procedure if you open a box or bag which explains what you do.
I've attached a very basic example (possibly a bit too basic) but it gives you the gist. If you slice open bags to empty ingredients you might what to record how you do that and what type of knife. I have had procedures where you perform a D cut in the side of a bag and another where you remove the whole head of the bag.
It does very much depend on your process but I think a simple picture flow diagram is the best way to show your operators what to expect and do rather then just having a procedure for the auditor to tick!
What if we don't have small items we use? We bag candy with wrapper film and use cardboard boxes to ship. Only process I would see this clause would help is the process of the sugar going into the hopper.
The goal of this clause is to prevent adulteration of product whether physical or biological. There needs to be a procedure in place describing how bags will be opened to prevent addition of packaging material such as plastic or paper. This should include what tool is used to open the package and a procedure on how to open the bag to exclude fragments from entering the product. I would also include a visual observation of the package after it is dumped to ensure it is all intact and present. In addition, you will need to describe how product will be dumped out of the bag to ensure the exterior portion of the bag that has been exposed to the environment does not contaminate product.
This is what I came up with. Pretty basic.
Marshall
Attached Files
I am kind of stuck about the debagging policy. It was handed down to me to draft an SOP on how to properly open ingredient bags using a one swipe rule. It needs to be in detail entailing what angle the knife needs to be in, etc. Does anyone have any practice on this one that can help out?
hi :)
bets way is use penguin knives with metal detectable handle like this one :
PENGUIN 900M DETECTABLE - The Safety Knife Company and make a photos on how to use this one (best practice for bags with strings is to cut the entire top as some contains strings, which could end up on the sieve or in the mixer directly)
These knives shall be engraved with numbers and listed on your knife & sharps register.
Not sure if you have a room for this, some factories have like decanting room. Clearly explain where they can open bags and where to decant (you can/ should consider colour coding containers for allergens)
;)
hi :)
bets way is use penguin knives with metal detectable handle like this one :
PENGUIN 900M DETECTABLE - The Safety Knife Company and make a photos on how to use this one (best practice for bags with strings is to cut the entire top as some contains strings, which could end up on the sieve or in the mixer directly)
These knives shall be engraved with numbers and listed on your knife & sharps register.
Not sure if you have a room for this, some factories have like decanting room. Clearly explain where they can open bags and where to decant (you can/ should consider colour coding containers for allergens)
;)
Hi, thank you for sharing this. I really liked the knives suggested, but unfortunately this company does not ship out to the U.S. :(