Customer Reported Concern:
Kerekes Bakery customer registered a complaint on our TB5 material. They stated our TB5 product has contaminated their item for consumption, known as Vanille Macaroon cookies.
Root Cause Investigation:
Upon initial receipt of our RMA # 7274, an internal review of our lot RAA15020, which is the lot number in question was conducted by our Engineering team as our opening groundwork to begin the process of analyzing the lot number mentioned above. A review of the manufacturing, production processing notes, and quality testing did not reveal any anomalies. The material was produced under the defined construction and all testing parameters were within the specifications set forth for the product.
Eighteen sheets of our TB5 material were received on March 1, 2016, from Kerekes Bakery. Each …show more content…
The degree of food contamination that may result from this artifact is difficult to quantify, but it is possible for these loose fibers to break and locate themselves along the surface of the sheet. Along with the TB5 sheets returned, a small box of cookies were returned that contained fibers that were determined to be to some extent consistent with the filaments seen in the fraying of the baking sheets along the edge.
Again, this type of fraying is typically due to the handling of the sheets from multiple usages. A few questions we pose are:
1. Are the sheets oversized for the trays they are used on causing the edges to curl up and show signs of fraying?
2. Are the edges of the sheets come in contact with any equipment?
3. How many times are the sheets utilized in the process?
4. What determines excessive use or disposal?
Why was Defect Not Detected?
Sheets did not exhibit fraying at the time of testing and sheeting for the purchase order supplied.
Corrective/Preventive
Kerekes Bakery customer registered a complaint on our TB5 material. They stated our TB5 product has contaminated their item for consumption, known as Vanille Macaroon cookies.
Root Cause Investigation:
Upon initial receipt of our RMA # 7274, an internal review of our lot RAA15020, which is the lot number in question was conducted by our Engineering team as our opening groundwork to begin the process of analyzing the lot number mentioned above. A review of the manufacturing, production processing notes, and quality testing did not reveal any anomalies. The material was produced under the defined construction and all testing parameters were within the specifications set forth for the product.
Eighteen sheets of our TB5 material were received on March 1, 2016, from Kerekes Bakery. Each …show more content…
The degree of food contamination that may result from this artifact is difficult to quantify, but it is possible for these loose fibers to break and locate themselves along the surface of the sheet. Along with the TB5 sheets returned, a small box of cookies were returned that contained fibers that were determined to be to some extent consistent with the filaments seen in the fraying of the baking sheets along the edge.
Again, this type of fraying is typically due to the handling of the sheets from multiple usages. A few questions we pose are:
1. Are the sheets oversized for the trays they are used on causing the edges to curl up and show signs of fraying?
2. Are the edges of the sheets come in contact with any equipment?
3. How many times are the sheets utilized in the process?
4. What determines excessive use or disposal?
Why was Defect Not Detected?
Sheets did not exhibit fraying at the time of testing and sheeting for the purchase order supplied.
Corrective/Preventive