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FEDIAF Code of practice. for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VIII Production. 8. PRODUCTION. 8.1 General requirements 8.2 Feed materials of animal origin 8.3 Weighing 8.4 Mixing 8.5 Quality control and product analysis 8.6 Temperature/time control

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fediaf code of practice

FEDIAF Code of practice

for the Manufacture of Safe Pet Food

TRAINING PACKAGE

Module VIII

Production

8 production
8. PRODUCTION

8.1 General requirements

8.2 Feed materials of animal origin

8.3 Weighing

8.4 Mixing

8.5 Quality control and product analysis

8.6 Temperature/time control

8.7 Foreign body detection

8.8 Product release

8.9 Control of non-conforming goods

8.10 Quantity control

8.11 Equipment and process validation

8.12 Calibration

8.13 Specific handling requirements

8.14 Product packaging

8 1 general requirements 8 2 abps feed materials
8.1 General requirements8.2 ABPs feed materials

8.1 Clear responsibilities and production procedures in place

  • One qualified employee responsible for production
  • Production stages documented
  • Take measures to ensure hygiene and safety

8.2 Use of ABPs must comply with EU legislation

  • ABPs only from art. 6(a-j) of R1774/2002/EC
  • Raw pet food must comply with microbiological criteria
8 3 weighing 8 4 mixing
8.3 Weighing8.4 Mixing

8.3 Accurate weighing equipment

  • Appropriate devices and regular calibration
  • A regular maintenance programme in place

8.4 Homogeneous mixture is essential

  • Use appropriate mixers
  • Clean the mixer to ensure product safety
  • Mixers operate for a pre-set time (for homogeneity)
  • Mixing efficiency regularly checked
  • Prevent unacceptable carry over of undesirable substances
8 5 quality control analysis
8.5 Quality control/analysis

8.5 Quality Control Plan (QCP) in place

  • QCP identifies CCPs, sampling procedures, analysis methods and measures to take in case of non-compliance
  • Analytical testing
  • Salmonella and Enterobac. tests
  • Analysis by a competent laboratory

Critical Control Point

8 6 temperature time control
8.6 Temperature/time control
  • 8.6 Temp. controlled, recorded
  • Use alarm systems
  • Canned pet food: Fc ≥ 3
  • Other than canned: ≥ 90°C
  • Dog chews: sufficient heat to destroy pathogenic organisms

Fc

Sterilisation

8 7 foreign body detection 8 8 product release
8.7 Foreign body detection8.8 Product release

8.7 Identify, eliminate, minimise foreign body contamination

  • Determine CCPs to avoid foreign body contamination
  • Where necessary, install metal/foreign body detectors
  • Corrective actions after detection shall be in place

8.8 Pet food is released by authorised personnel and following release procedures for each batch

Foreign body detector

8 9 control non conforming goods 8 10 quantity control 8 11 equipment process validation
8.9 Control non-conforming goods8.10 Quantity control8.11 Equipment/process validation

8.9 Out-of-specification identified, labelled , quarantined

  • Corrective actions in place to avoid non-conformance

8.10 Quantity checks to verify conformity with EU law

8.11 Establish processing methods and validate product data

Control panel

8 12 calibration 8 13 handling requirements
8.12 Calibration8.13 Handling requirements

8.12 Equipments calibrated and records documented

8.13 Where packaging materials (glass) pose a risk, special handling procedures shall be in place

Records documented

8 14 product packaging
8.14 Product packaging

8.14

  • Use proper packaging materials
  • Packaging must conform with specifications
  • Protect packaging surplus before store it again
  • Packaging material is stored apart from raw materials

Finished product being transported