FEDIAF Guide to Good practice

for the Manufacture of Safe Pet FoodTRAINING PACKAGE

Module VIIIProduction

8. PRODUCTION TOPICS

8.1 General requirements8.2 Presence of genetically modified organism8.3 Feed materials of animal origin8.4 Weighing8.5 Mixing8.6 Quality control and product analysis8.7 Temperature/time control8.8 Foreign body detection8.9 Product release8.10 Control of non-conforming goods8.11 Quantity control8.12 Equipment and process validation8.13 Calibration8.14 Specific handling requirements8.15 Product packaging

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

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

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

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

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

SterilisationPseudo D Value Plot at 121.1 C

for Cl. botulinum

0

1

2

3

4

5

6

7

0 0.25 0.5 0.75 1 1.25 1.5 1.75 2

Time in Minutes

Cou

nt o

f Org

anis

m

Fc

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

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 actions8.11 Quantity checks to verify conformity with EU law Equipment regularly calibrated legally accepted8.12 Processing methods and validate product data in case of

changes or failures

Control panel

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

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