You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality. Posted 20 November - PM. Posted 27 November - PM. This is good! At least FSEP is still relevant! Thank goodness, FSEP bullets are all reference on our procedures! Posted 28 November - PM. I was on a call in last week about SFCR and I think alot of the issue is that they have been so focused on NEW business, the forgot about everyone else and all the questions we may have!
I have been waiting a week to get a response about shipping containers and labels required I was concerned that our CCP 's would need to be validated in some manner as they are based on a regulation that in January will be null and void. I had asked our CFIA inspectors about this and they told me any CCP based on an old regulation will still be considered to be effective. They also said that the examples of preventative control plans based on food commodity can be considered to be a guidance document - so if your limits or specs are in the document then you can still base controls and CCP 's off of them and it is considered valid - just an FYI.
DOCX Posted 20 December - PM. The evidence that CFIA is saying is needed for a control measure is effective which could either be a PRP like sanitation or GMP, would they be looking for validation or verification activity for those.
I remember that in one of there sessions they mentioned that for plants that already are under FSEP or QMP, the validation previously done would be okay as the process is not changing. Is this still relevant? Y es, if you are using say sanitation as a control, then you need records for when the activity occurred and a pre op inspection that can just be a visual inspection.
I have no plans to change my FSEP program at all. My inspector said the only item that may need pulled out of FSEP and spelled out is the market fairness provision Also and industry org that you belong to may also be hosting sessions. Thank you very much for your quick response. We are also just spelling the market fairness separately as well.
Community Forum Software by IP. Board Licensed to: Saferpak Limited. FSL Articles Blogs Events Images Sitemap. What is GFSI? What is BRC Certification? What is SQF Certification? What is IFS Certification? Table Note 3. Finished product is adequately protected against intentional or unintentional contamination and deterioration prior to shipping.
Where organoleptic inspections are not effective as a means of confirming material acceptability for these materials, certificate of analysis may be used as a means to verify the commitment made by the suppliers. Return to table note 3 referrer. Where applicable, ingredients and finished products are prepared in a manner to prevent time and temperature abuse associated with food safety or shelf life.
When required for ongoing use in food handling areas, non-food chemicals are stored in a manner that prevents contamination of food, food contact surfaces or packaging material. Non-food chemicals are mixed in clean, correctly labelled containers and dispensed and handled only by authorized and properly trained personnel. Filters are cleaned or replaced as appropriate. Hand washing notices are posted in appropriate areas.
They are maintained in a manner to prevent contamination. Hand-washing notices are posted in appropriate areas. The water safety procedures shall include but are not limited to: Name or title of personnel responsible for the implementation of the water safety procedures Identification of the source of water supply municipality, private well s , storage tank s , etc.
Water sampling and testing schedule s Identification of the sampling site s Water and ice sampling procedures Description of testing activities to be performed Water potability criteria Documentation requirements records should include the water source s , sampling site s , analytical results, analyst and date of sample s Deviation procedures when water testing results indicate water potability criteria have not been met Deviation procedures to be applied at the establishment in instances where the municipality identifies a failure with the water system Record s to be kept 1.
Otherwise, the manufacturer has a letter of no objection from Health Canada 1. Only approved raw materials, ingredients and materials are received into the establishment. Table Note 3 1. Table Note Table note 3 Where organoleptic inspections are not effective as a means of confirming material acceptability for these materials, certificate of analysis may be used as a means to verify the commitment made by the suppliers. Where appropriate, rotation is controlled to prevent deterioration.
The frequency of training The training is delivered at the start of employment, whenever changes are made to the program and reinforced at appropriate intervals Records to be kept to prove completion of personnel training. For example: Glass control and breakage procedures Procedures to follow when: Product falls on the floor Product is exposed to dripping condensation Procedures for visitors and contractors during production including: Restricted Access Hygienic Practices Personnel Health Status: The program must clearly state that personnel must advise management when known to be suffering from a disease likely to be transmitted through food No person is permitted to work in a food handling area when he or she is known to be suffering or a carrier of a disease likely to be transmitted through food Employees having open cuts or wounds should not handle food or food contact surfaces unless the injury is completely protected by a secure waterproof covering 1.
The chemical solution temperatures, where applicable Equipment disassembly and assembly instructions Methods to prevent cross-contamination, where necessary Housekeeping and sanitation procedures required during operations Pre-operational inspection procedures Environmental sampling procedures, if any Corrective actions to be taken for non-compliant situations observed during pre-operational inspection activities and unsatisfactory environmental testing results Records to be kept 1.
This must include a minimum of: A product development and approval process flow including steps to be followed when modifications to existing product formulations are made Communication links among all the steps in the chain of production once a new formulation or changes in a formulation have been approved 1.
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