Methods of identifying your work in progress

Work in progress, as it applies to the food industry is when food components are not in the state of receival (ie. still in original packaging) or not a finished product. Welcome to Week 34 of the HACCP Mentor Food Safety HACCP Challenge. This week you are challenged to check that all of your work in process is adequately identified.

All food product should be identifiable regardless of what stage it is at in the process. There are many food production stages or steps that can be considered as work in progress. These may include mixing, batching, cooling, proving, resting, intermediate storage, cooking or packing.

How to achieve this challenge

Step 1: This challenge involves you completing a site inspection during your production times. Grab a notepad or other recording device and get started.

Step 2: Visually inspect all work in progress for identification. This includes any food components that are stored in dry stores, freezers, cool rooms and production areas.

Step 3: For each of the areas of work in progress that you assess, write down the method of how it is identified. If you are unsure as to if the work in progress is identifiable, ask yourself the question – “If someone new or someone visiting my food business looked at this product, would they know what it was?”

Step 4: For each work in progress that you are unable to adequately identify, implement a suitable method to rectify the issue.

Step 5: To take this #FSHChallenge to the next level, verify that your documented procedures and policies are in alignment with your practices.

Issues with work in progress that cannot be identified

What could possibly go wrong? Plenty! When you or your staff are unable to identify work in progress your food business increases their risk of product recall, food poisoning outbreaks and wastage – all which ultimately leads to lost revenue. Not knowing what a food component is or how old it is, can have devastating effect on the finished product. The intended shelf life may not be met or the product may now contain an allergen when it was not intended.

Work in Progress Identification

Correct identification is not only a legal requirement in most countries of manufacture, but also a basic requirement of all GFSI recognised food safety management programs and customer standards. There are several ways that work in progress can be identified. These can include:

  • Identification labels attached to the actual work in progress
  • Colour coding of work in progress storage containers
  • Photographic cards to visually match the actual work in progress
  • Storage in identified and controlled areas
  • Coloured stickers which align to a work in progress identification matrix
  • Bar coding or QR coding

Whatever identification method that you choose to implement in your food business, just make sure that it works and achieves the goal. Also consider the ease of implementation by your production food handlers.

Share your work in progress methods

If you have implemented an easy system to ensure work in progress identification, please share with the HACCP Mentor community by leaving a comment below. Sharing your experiences helps to increase the overall compliance of the food industry.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Get free HACCP advice and updates

Find out how to better implement and manage your HACCP, legal and food safety compliance requirements by joining the HACCP Mentor newsletter.

Scroll to Top