Industry Standard. Meat Retail Ready Packing Operations

Transcription

1 Industry Standard Meat Retail Ready Packing Operations

2 Contents Page No. 1. Introduction 2 2. Objective 3 3. Product Design 3 4. Control of Product Rework 4 5. Approved Suppliers 5 6. Species Contamination and Control 7 7. Premises Construction Layout 7 8. Retention Samples 7 1. INTRODUCTION As part of our commitment as The Fresh Food People, Woolworths are raising the bar on our expectations for consistent quality meat products. Customers are expecting a safe and quality product every time they enter our stores and we need to ensure we are delivering on our promise. This document outlines some of the key aspects that we will be working with our meat suppliers on to increase the focus in the right areas of meat operations. Page 2 of 7

3 Woolworths suppliers are required to comply to the requirements outlined in this standard in addition to the Supplier Excellence Food Manufacturing Requirements (or a GFSI Standard in place) and other Code of Practices as described in the Appendix OBJECTIVE To provide clear requirements for meat operations supplying directly into our retail stores, including key control procedures they are expected to have developed and implemented. To help identify how the requirements must be met for each clause a P, R or O will be indicated under the columns headed PRO. These columns indicate whether the requirement is met through: P = Procedure. R = Record. O = Observation. A documented procedure that has been fully implemented. Documented and accurately completed records. Compliance will be checked through observation. The right hand column can be used as an internal audit/ check of your system against the requirements of this industry standard. P R O Section No. Requirement Compliance (Y/N add comments) P R 3. Product Design Procedures must be developed and implemented for conducting shelf life validation (physical, microbiological, chemical and organoleptic testing): Challenge testing where appropriate (involve inoculation of certain known level before process and testing after process to determine the change) Worst case raw material, including handling of the raw material Worst case time duration, especially for work in progress ingredients, rework products Page 3 of 7

4 Worst case scenario that reflect end consumer handling Storage temperature of the product throughout life (elevated temperature for certain period of time where appropriate) Frequency of testing should include start, middle, end and adequate time in excess end of life where possible (eg. 110%) Note: Shelf life validation should not be conducted at end of life only since it does not provide information profile throughout product life P R O 4. Control of Product Rework Procedure must be developed and implemented to demonstrate product rework is controlled and does not pose any risk to product safety, quality and regulatory. Procedure should consider the following, but not limited to: Organoleptic contribution to finished product Process variation where applicable Maximum % of rework permitted in the finished product Maximum lead time before incorporating it in finished product Additional process monitoring prior to re introduction into production process The risk of cross contamination (allergen, species, foreign objects) Product identification especially products with claims. Traceability of reworked products including downgrading. Procedure developed must be specific for product or product group, depending on process design. Page 4 of 7

5 Repacking procedure A risk assessment must be conducted to demonstrate that repacking process does not compromise product safety, quality, regulatory and 100% traceable. Procedure must be developed and implemented to demonstrate repacking process is controlled. This should include: the Opening process of the product/ packaging, where applicable to ensure no risk to foreign object contamination 100% visual inspection prior to repacking. Sufficient space and lighting must be available for inspection process packing and labelling of the affected product process must be done under supervision and/or by trained personnel relevant monitoring process (such as temperature, weight, etc) must be implemented as per process Relevant record must be retained Note: Repacked product must be able to be traced back to the original batch. P R O 5. Approved Supplier Program Risk assessment must be conducted for all purchased inputs used: Geographical sourcing region (regions that known to be source of risk should be focused on) Level and type of processing (i.e. further processed vs whole ingredient, low risk vs high risk ingredient, etc) Details of process controls implemented for the purchased input, including monitoring procedure. Note: Process control should be implemented for all type of risk identified (physical, chemical (including allergen), biological, regulatory, etc). Page 5 of 7

6 End use of the product (i.e. for further cooking ingredient vs Ready to Eat (RTE) garnish, processing aid vs single ingredient) Inherent risk of the purchased input (i.e. pin bone in lamb shank) Supplier approval process The approval criteria for each supplier and purchased input must utilise one or more of the following process based on risk assessment. Third party audit record must be requested and maintained such as GFSI, HACCP, etc. (Note: audit certification must cover the product scope) Second party audit (internally by the supplier s technical team) record must be maintained Technical questionnaire covering all type of risk (physical, chemical (including allergen and species), biological, regulatory) AND one or more of the following documentation with each delivery/batch: Certificate of Analysis (CoA) on each High risk/high care ingredient Certificate of Conformance (CoC) on other purchased input Other relevant industry related record such as: NVD, Pig pass Note: Details in CoA and/or CoC must address all type of risk relevant to the purchased input (physical, chemical (including allergen), biological, regulatory) and traceability purposes where relevant For approved suppliers who handle live animals, animal welfare monitoring process must be included as part of the review process. Page 6 of 7

7 P R O 6. Species Contamination & Controls Risk assessment must be conducted to determine the likelihood of cross contamination. Where a risk is identified, process must be developed, documented and implemented to ensure species cross contamination is mitigated. Regular product and process verification must be conducted and form part of the product testing schedule. Frequency and type of species test must be based on risk assessment. 7. Premises Construction Layout A procedure must be developed and implemented for inspection and laundering of air socks, where they are used. Cleaning frequency must be included as part of periodic cleaning schedule. 7.1 Water Quality P R O 8. Retention Samples Water that is directly incorporated into equipment and used as a food ingredient must have appropriate water filters or equivalent to prevent possible foreign object contamination. Filters should be positioned as close to the outlet as possible. Supplier of bulk products (for retail merchandising or raw material for further processing) must conduct a risk assessment to determine the frequency and quantity of retention sample required. Where risk assessment shows no retention samples required due to an alternative process, this must be discussed and agreed with relevant Quality Specialist. Page 7 of 7