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FEDIAF Guide to Good practice

FEDIAF Guide to Good practice. for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VIII Production. 8. PRODUCTION TOPICS. 8.1 General requirements 8.2 Presence of genetically modified organism 8.3 Feed materials of animal origin 8.4 Weighing 8.5 Mixing

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FEDIAF Guide to Good practice

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  1. FEDIAF Guide to Good practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VIII Production

  2. 8. PRODUCTION TOPICS 8.1 General requirements 8.2 Presence of genetically modified organism 8.3 Feed materials of animal origin 8.4 Weighing 8.5 Mixing 8.6 Quality control and product analysis 8.7 Temperature/time control 8.8 Foreign body detection 8.9 Product release 8.10 Control of non-conforming goods 8.11 Quantity control 8.12 Equipment and process validation 8.13 Calibration 8.14 Specific handling requirements 8.15 Product packaging

  3. 8.1 General requirements8.2 Presence of genetically modified organism (GMO) 8.1 Clear responsibilities and production procedures Employee responsible for production quality • Production stages documented • Measures to ensure hygiene and safety 8.2 Procedures in place to control GMO (adventitious or unavoidable: 0.9% threshold) • In case of contamination cleaning obligatory • GMO-free declaration of supplier necessary

  4. 8.3 Feed materials of animal origin8.4 Weighing 8.3 Feed material of animal origin must comply with legislation • Category 3 material packed preventing leakage • Must be labelled: “Pet food only” 8.4 Accurate weighing equipment • Appropriate devices and regular calibration • Regular maintenance programme

  5. 8.5 Mixing 8.5 Homogeneous mixture is essential Homogeneity must be verified. Clean, appropriate and maintained mixers Mixers operate for a pre-set time Mixing efficiency regularly checked Prevent unacceptable carry over of undesirable substances

  6. 8.6 Quality control/analysis 8.6 Quality Control Plan (QCP) in place • Identify CCPs and OPRPs • Modifications must be managed • Analytical testing for shelf life, chemical factors etc. • External laboratories to be accredited Critical Control Point

  7. 8.7 Temperature/time control • 8.7 Temperature controlled • recorded when critical to product safety • Use alarm systems for monitoring • Ensure hygienic conditions after heat treatment Fc Sterilisation

  8. 8.8 Foreign body detection8.9 Product release 8.8 Identify, eliminate, minimise foreign body contamination • Determine CCPs & OPRPs • Where necessary, install detectors • Corrective actions after detection 8.9 Pet food released by authorised personnel • Release procedures for each batch Foreign body detector

  9. 8.10 Control non-conforming goods8.11 Quantity control8.12 Equipment/process validation 8.10 Out-of-specification products • must be identified, labelled, quarantined • Corrective actions 8.11 Quantity checks to verify conformity with EU law • Equipment regularly calibrated legally accepted 8.12 Processing methods and validate product data in case of changes or failures Control panel

  10. 8.13 Calibration8.14 Handling requirements 8.13 Equipments: calibrated, records documented 8.14 Specific procedures to ensure safety • Potentially risky packaging (glass) • Reprocessing and reworking Records documented

  11. 8.15 Product packaging 8.15 • Use proper packaging materials • Packaging: conform with specifications • Protect packaging surplus before store it again • Packaging material stored apart from raw materials Finished product being transported

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