AS 5812:2017 Manufacturing and marketing of pet food
2.8.2 General
Production processes shall be controlled through the application of a HACCP-based plan,associated procedures, work instructions, monitoring, verification and validation.
Records shall be retained which confirm that procedures are followed and identify corrective action to be taken in the event that there are departures from procedures or quality standards.
Where temperature control of the raw materials, intermediate or finished product and or environment is critical to product safety and quality, for example, in production of non-heat treated refrigerated pet food, temperatures shall be controlled, monitored and recorded.
Processes shall include procedures for storage and handling of chilled and frozen ingredients to prevent unacceptable deterioration of ingredients before use.Formulations of pet food shall be documented.
Where formulations can be adjusted, for example, within the constraints of a least-cost formulation program, the formulation of every batch shall be recorded and records of the formulation retained for a period of time at least equivalent to the shelf life of the product. Batch records of ingredients used shall be recorded and retained in accordance with Clause 2.12.2.
Product that cannot be identified by its original production or is deemed unsafe shall not be reworked or used in production of further pet food and shall be disposed of as waste.
Where product or product in production is reworked, the inclusion of rework in formulations shall be documented to allow traceability of the ingredients in the original production to the product containing the rework.
Materials designated for reworking shall be appropriately identified and procedures for handling, storage and incorporation into product shall be documented.
The heat treatments used in pet food production shall be clearly identified in a process control plan and the HACCP plan.
The operating parameters of the heat treatments shall be specified and the control measures,which are designed to ensure that specified operating parameters are met, shall be documented.
Where the heat treatment is intended to control microbial hazards, the microbes of concern shall be identified. The critical measurements of the heat treatment required to provide that control shall be nominated.
The operating parameters of heat treatments, and where applicable the product temperature, shall be monitored for every batch or at suitable intervals for continuous process. Where monitoring indicates that heat treatments are not operating according to the specified limits corrective action shall be taken. Result of monitoring and any corrective action shall be recorded.