S
simonyeeklang
Hi,
I have a list of issues that needs feed back and comment. please help :--
1) My Process Flow Chart - we got three types of packing - 22.68kg, 907.2kg and 650kg? should do inclusive into this chart?
[FONT="]2) Process Flow Chart - can include the name of the process in addition to the name of the physical facility. e.g. [/FONT]
PFAD Storage (Storage Tank), PFAD Transfer (PFAD Intake Pump), PFAD Filtering (PFAD Filter), Blending (Blending Tank), Filtering (Strainer), Transferring (Transfer Pump)...etc. Since this is the process flow chart, it will be more appropriate to indicate the name of the process instead of the name of the physical components. The process flow chart we will put as revision 1. Will do a change request for this later.
what is wrong just putting only process ?
[FONT="]
[/FONT]
3) P-012 Calcium Salt Processing - need to align this procedure to the process flow chart.
Is every doc related need to change too everytime?
[FONT="]
[/FONT]
[FONT="]4) Work Instruction P-022-W02 to W08: Please check with lab these methods developed is based on what standards? Any approved standards such as AOAC International Approved? We can develop in house testing procedure but based on AOAC approved guidelines.[/FONT]
I do not even know what is this and how to develop it?
[FONT="]5) Any glass being used in the production process or any glass being used in the infrastructure, e.g. glass panels, glass door, etc near the production area or storage area where if the glass breaks, potential of getting into the product? If any potential of glass break and getting into the product, then can use some kind of tinted film to protect the glass from breaking into pieces and falling. [/FONT]
How do your facilities handle this ?
[FONT="]6) Size of the various wire mesh - how many mm? I am thinking of reducing the number of CCP to only the last strainer/filtering but I need to know the size of wire mesh and to what particle size can it filter. Good control will be 2mm. Once confirm, we need to identify in the process chart where the CCP point. Upon reviewing, we can exclude CCP for blending because the process is more of a product quality issue rather then safety. If incomplete reaction, what will happen and any impact on product safety? Do you have the chemical formula for the reaction process i.e. Calcium oxide + P + Water = Ca +.... in chemical equation form?[/FONT]
Is this important to know?
[FONT="]
[/FONT]
7) PFAD - can check any biological hazards e.g. potential of microbial activities in oil and fat, storage condition, if water contamination or high moisture content, can PFAD deteriorates.
Can anyone tell me if you are in this industry about this?
[FONT="]
[/FONT]
[FONT="]8) Any plan for the production area to be fully enclosed? The entire facilities is still too open and pest control will not be effective. Best if the entire production is fully enclosed. If enclosed we might need to install some ventilation e.g. exhaust system. If not we might need to conduct air monitoring to determine the quality of the air and demonstrate it will not impact on the product. Our product in Jumbo Bag (Black) is also open, will it affect the product. The sample we sent for testing is kept in a closed container or left it open air? We might need one where we keep open air for a period of time.[/FONT]
Do all you facilities need to do this?
[FONT="]9) The use of sulphur - can check the toxicity of the sulphur. Is there any grade of sulphur that is suitable for use for food industry? Sulphur powder potential of getting into the product during production or storage. We are adding unnecessary hazard. How to ensure and demonstrate that the sulpur powder will not have any changes of getting into the product.[/FONT]
This is for prevention of snake from coming into the facilities. do any one use any thing else which is safer?
[FONT="]
[/FONT]
10) P-027 How can we ensure the water storage we have can last for 3 days if there is a water disruption. If during the production process, there is no water supply and in the midst of production, what do we do with the incomplete product? Do we store this incomplete product and put online again or we need to dispose off.
[FONT="]Do you think my water supply is adequate? and what normally other food plant do with the incomplete stuff?
[/FONT]
11) For power disruption - what contingency plan we have - do we have generator set?
[FONT="]what other alternatives?
[/FONT]
[FONT="]12) If during emergency e.g. in the process of delivery for shipment, traffic accident and products spillage, how do we handle the product? Rework? or?[/FONT]
[FONT="]In the US, what do you if cattle feed spillage?
[/FONT]
13) Can help to identify the line of responsibility for the contingency plan we have i.e. water supply shortage, power disruption, equipment breakdown and traffic accident.
[FONT="]Any comment from the knowledgeable people?
[/FONT]
14) Packaging material - the packaging have any requirements? Can it protect the product from deteriorates? e.g. canned food in vacuum and thus will not promote any biological activity. Our packaging only normal packaging? The packaging material water proof? Air proof? etc.
[FONT="]Human food must be good enough but cattle feed how?
[/FONT]
Thanks for your comment and reply much appreciated.
Simon Yee
I have a list of issues that needs feed back and comment. please help :--
1) My Process Flow Chart - we got three types of packing - 22.68kg, 907.2kg and 650kg? should do inclusive into this chart?
[FONT="]2) Process Flow Chart - can include the name of the process in addition to the name of the physical facility. e.g. [/FONT]
PFAD Storage (Storage Tank), PFAD Transfer (PFAD Intake Pump), PFAD Filtering (PFAD Filter), Blending (Blending Tank), Filtering (Strainer), Transferring (Transfer Pump)...etc. Since this is the process flow chart, it will be more appropriate to indicate the name of the process instead of the name of the physical components. The process flow chart we will put as revision 1. Will do a change request for this later.
what is wrong just putting only process ?
[FONT="]
[/FONT]
3) P-012 Calcium Salt Processing - need to align this procedure to the process flow chart.
Is every doc related need to change too everytime?
[FONT="]
[/FONT]
[FONT="]4) Work Instruction P-022-W02 to W08: Please check with lab these methods developed is based on what standards? Any approved standards such as AOAC International Approved? We can develop in house testing procedure but based on AOAC approved guidelines.[/FONT]
I do not even know what is this and how to develop it?
[FONT="]5) Any glass being used in the production process or any glass being used in the infrastructure, e.g. glass panels, glass door, etc near the production area or storage area where if the glass breaks, potential of getting into the product? If any potential of glass break and getting into the product, then can use some kind of tinted film to protect the glass from breaking into pieces and falling. [/FONT]
How do your facilities handle this ?
[FONT="]6) Size of the various wire mesh - how many mm? I am thinking of reducing the number of CCP to only the last strainer/filtering but I need to know the size of wire mesh and to what particle size can it filter. Good control will be 2mm. Once confirm, we need to identify in the process chart where the CCP point. Upon reviewing, we can exclude CCP for blending because the process is more of a product quality issue rather then safety. If incomplete reaction, what will happen and any impact on product safety? Do you have the chemical formula for the reaction process i.e. Calcium oxide + P + Water = Ca +.... in chemical equation form?[/FONT]
Is this important to know?
[FONT="]
[/FONT]
7) PFAD - can check any biological hazards e.g. potential of microbial activities in oil and fat, storage condition, if water contamination or high moisture content, can PFAD deteriorates.
Can anyone tell me if you are in this industry about this?
[FONT="]
[/FONT]
[FONT="]8) Any plan for the production area to be fully enclosed? The entire facilities is still too open and pest control will not be effective. Best if the entire production is fully enclosed. If enclosed we might need to install some ventilation e.g. exhaust system. If not we might need to conduct air monitoring to determine the quality of the air and demonstrate it will not impact on the product. Our product in Jumbo Bag (Black) is also open, will it affect the product. The sample we sent for testing is kept in a closed container or left it open air? We might need one where we keep open air for a period of time.[/FONT]
Do all you facilities need to do this?
[FONT="]9) The use of sulphur - can check the toxicity of the sulphur. Is there any grade of sulphur that is suitable for use for food industry? Sulphur powder potential of getting into the product during production or storage. We are adding unnecessary hazard. How to ensure and demonstrate that the sulpur powder will not have any changes of getting into the product.[/FONT]
This is for prevention of snake from coming into the facilities. do any one use any thing else which is safer?
[FONT="]
[/FONT]
10) P-027 How can we ensure the water storage we have can last for 3 days if there is a water disruption. If during the production process, there is no water supply and in the midst of production, what do we do with the incomplete product? Do we store this incomplete product and put online again or we need to dispose off.
[FONT="]Do you think my water supply is adequate? and what normally other food plant do with the incomplete stuff?
[/FONT]
11) For power disruption - what contingency plan we have - do we have generator set?
[FONT="]what other alternatives?
[/FONT]
[FONT="]12) If during emergency e.g. in the process of delivery for shipment, traffic accident and products spillage, how do we handle the product? Rework? or?[/FONT]
[FONT="]In the US, what do you if cattle feed spillage?
[/FONT]
13) Can help to identify the line of responsibility for the contingency plan we have i.e. water supply shortage, power disruption, equipment breakdown and traffic accident.
[FONT="]Any comment from the knowledgeable people?
[/FONT]
14) Packaging material - the packaging have any requirements? Can it protect the product from deteriorates? e.g. canned food in vacuum and thus will not promote any biological activity. Our packaging only normal packaging? The packaging material water proof? Air proof? etc.
[FONT="]Human food must be good enough but cattle feed how?
[/FONT]
Thanks for your comment and reply much appreciated.
Simon Yee
