Newest article: SQF From Scratch: 2.3.2 – Raw and Packaging Materials
I’m doing an article series over at IFSQN called “SQF from Scratch!”
This blog series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.
Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule: Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.
Check out the newest post: 2.3.2 – Raw and Packaging Materials
Hello again practitioners, I know we’ve had some challenges so far, but now we have the management buy-in, time, resources, and motivation to get all of our SQF materials together! The next thing we need to do is source raw materials and put together some documentation for them!
The best foods start with the best ingredients, or in the world of manufacturing, the most consistent products start with the most consistent ingredients! As part of a careful and well thought out product development process, our teams have approved formulas, processes, recipes, and risk assessments that were based on ingredients that met certain criteria.
However, buy-in is going to disappear rapidly if it turns out…
- The “raising agent” R&D used was actually baking powder, not soda, and so we can’t use the 400 lbs of material that just arrived.
- The 1 in (2.54cm) diced carrots aren’t going to reach the required temperature in the retort because the cycle was designed for a ½” dice.
- The labels for the muffins say “gluten free” when they, uh, aren’t.
Maybe we should come up with some critical criteria before we just start buying things.