A check in the system to determine if the raw material, work in progress, or finished product meets the specification or ideal result.
The site shall document a procedure outlining the methods established to test finished product, work-in-progress and/or raw materials to ensure they meet specification in relation to food safety. Inspections, test, or analysis of finished product must be finalized before delivery to a customer. Finished product testing may be defined by the supplier and their customer.
The site must identify those with responsibility for sampling, inspecting, and testing finished product, work-in-progress and/or raw materials and identify the methods used to collect samples and complete these tests, inspection, and analyses. These individuals are to be trained in the appropriate sampling or testing techniques relevant to their responsibility.
The types of testing that are conducted on finished product should be determined by the finished product specification. Examples are varied, depending on the nature of the test for food safety or quality and can include sensory analysis (e.g., taste, color, flavor, odor), physical (e.g., count, weight, size, texture), chemical (e.g., fat, salt, moisture, Aw, brix, pH), or microbiological (e.g., aerobic plate count, yeast and mold, coliforms, lactics). It should be noted that if pathogens (e.g., Salmonella spp., E. coli (STEC), Listeria monocytogenes) are found on finished product, that product should not be released into the marketplace until test results are obtained and negative results are verified. If microbiological retesting is required, the sampling plan and retesting must be more robust than the original sampling plan to ensure the validity of results. It is not valid to simply retest a sample when results are obtained that are not desired by the site.
If external laboratory analysis is used, the supplier must demonstrate that such analysis is completed by a recognized laboratory that is accredited to ISO 17025 or an equivalent national standard, and one that uses recognized industry standard methods. When checking the accreditation status of the laboratory, be sure to check that the testing method is under the laboratory’s scope of accreditation. These methods may be described in the specifications.
If in-house sampling and testing is conducted for raw materials, finished product and work in progress of critical food safety tests, then the interpretation of the following code requirements would be identified as meeting the applicable requirements to ISO 17025.
|SQF Code Requirement||How the code applies to ISO 17025|
|22.214.171.124 – Food Safety Culture||The site should be able to demonstrate the available resources and competencies to support the services necessary to manage and perform its sampling and testing activities.|
|126.96.36.199 – Reporting Structure||Selection and job descriptions for personnel conducting sampling and testing methods should be included in the site’s organizational structure. The reporting structure should ensure the impartiality of the laboratory activities and shall not allow the commercial, financial, or other pressures to compromise impartiality.|
|2.2.3 – Records||The site shall demonstrate that the records of the results of the food safety tests have been verified, maintained.|
|188.8.131.52 – Contract Service Providers||External laboratories, calibration service providers are to be included in the site’s contract service provider list.|
|184.108.40.206 – Product Sampling, Inspection and Analysis||Identification and documentation of the appropriate tests respective to food safety when inspecting, and/or analyzing raw materials, work-inprogress, and finished product. Testing and sampling methods are to be representative of the batch, suitable to the environmental conditions and activities so that the results are not adversely affected and completed at regulator intervals according to specifications and legal requirements.|
|220.127.116.11 – Product analysis||Sampling and testing methods should be conducted following nationally recognized method or company requirement. Proficiency testing should be conducted to calibrate the performance of the laboratory personnel and/ or the test methods and checked against an accredited external laboratory at least once per year. External laboratories are be accredited to 17025 or equivalent.|
|18.104.22.168 – On-site laboratories||Location of the internal or laboratory site shall not pose a risk to food safety. Laboratories should include signage restricting access to authorized personnel.|
|22.214.171.124 – Managing laboratory waste||Proper containment and disposal of laboratory waste and good laboratory practices are to be followed.|
|126.96.36.199 – Retention samples||The site should store retention samples according to the typical storage conditions of the product.|
|188.8.131.52 – Records||Record retention for all inspections and analyses and reporting of results are to be maintained.|
|2.4.5 – Nonconforming Product||When results do not meet specification or achieve the ideal result, action should be taken when test results do not meet identified specification or regulatory requirements. The identified product should be handled so that the non-conforming product does not enter commerce.|
|184.108.40.206 – Positive product release||If the event that the site uses a successful result prior to product release, the site is to have in place methods to ensure that the product is not released until al acceptable results have been received.|
|220.127.116.11 and 18.104.22.168 – Training of personnel||Training of personnel involved in sampling and test methods for food safety tests is to be conducted and training records maintained.|
|11.2.3 – Calibration program||Calibration of laboratory equipment should be included in the site’s calibration program. This shall include maintaining records of sampling and testing equipment.|
The following are examples of records and/or documents to assist in the implementation and review of this topic:
The following are examples of people to interview to assist in the implementation and review of this topic:
The following are examples of questions to ask to assist in the implementation and review of this topic:
The following are examples of observations to assist in the implementation and review of this topic:
Updated Date: 2021/04/01