Hello,
Can anyone provide feedback on what is considered a "small batch" in the food industry? I can't seem to find any regulations around that term, much of what's out there applies to the liquor industry.
Thanks in advance!
Posted 10 March 2020 - 01:38 PM
Hello,
Can anyone provide feedback on what is considered a "small batch" in the food industry? I can't seem to find any regulations around that term, much of what's out there applies to the liquor industry.
Thanks in advance!
Posted 10 March 2020 - 02:15 PM
Is there a specific context to the question?
I know of sites for whom a 1kg batch isn't unheard of, and others who'd be disappointed to run less than 50000kg in one batch. It's entirely dependent on the nature of the site/product.
Thanked by 1 Member:
|
|
Posted 10 March 2020 - 04:02 PM
The term small means?
And that is why it will not be in a regulation manual.
Small means so many things and so few depending.
I once had an owner of a food company try to explain to me that the production line was not dirty - he said it was only a "small" amount of dirt in the big picture.
I love when food companies say they make stuff in small batches -
Was in a caramel popcorn company one day and they did in fact make it in small batches, about 100 lbs of corn at a time each in 100 kettles, so much for "small."
All the Best,
All Rights Reserved,
Without Prejudice,
Glenn Oster.
Glenn Oster Consulting, LLC
Consulting on: SQF Food Safety System Development, Implementation & Certification
eConsultant Retainer | Internal Auditor Training | Corrective Action Avoidance | XRP & XLM
Vineyard Haven, Martha's Vineyard Island, Massachussetts
Republic of these United States (restored)
www.GlennOster.com | 774.563.6161 | glenn@glennoster.com
Thanked by 1 Member:
|
|
Posted 10 March 2020 - 08:02 PM
There is no such thing as a "Small Batch" regulatory wise because the term isn't something that is quantifiable outside of your organization. If a normal batch is 250lbs a small batch could be anything less. This is something that, if your organization uses as a term, you will need to define inside of your own system.
Have a good day,
Mr. I
Thanked by 1 Member:
|
|
Food Safety Topics →
Supplier Management →
What approvals and controls do we need from third party processor of our RTE product?Started by SR4000, 05 May 2024 ![]() |
|
![]() |
|
Global Food Safety Standards →
SQF Food →
Risk Analysis for EMP programStarted by Bingo67, 03 Jan 2024 ![]() |
|
![]() |
|
Food Safety Topics →
HARPC →
Ambient room temperature in RTE packaging roomStarted by ColbyHolstein, 29 Aug 2023 ![]() |
|
![]() |
|
Paid Consulting, Training and Services →
Food Safety Consultants Forum →
Chemical Parameters of Ready To Heat Curries and Fried RiceStarted by Baskaran Gangadharan, 22 Jun 2023 ![]() |
|
![]() |
|
Welcome to the IFSQN →
Welcome! Introduce Yourself →
Avid Reader, New PosterStarted by ethomas, 26 Aug 2022 ![]() |
|
![]() |
0 members, 1 guests, 0 anonymous users