Jump to content

  • Quick Navigation
Photo

SOP's: Can procedures overlap for Cold and Ambient products?

Share this

  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

Dantekka

    Grade - Active

  • IFSQN Active
  • 7 posts
  • 0 thanks
0
Neutral

  • United Kingdom
    United Kingdom

Posted 10 April 2015 - 09:26 AM

Hi all,

 

I am currently in the process of writing SOP's for the company I work for (from scratch. No SOP's had been written prior to me joining, just very brief procedures to fulfil PRP requirements). We are working towards being prepared for BRC accreditation for Storage & Distribution (a long way away yet!).

 

We import and distribute a range of products, including chilled high risk/high care products (cheese and charcuterie) and ambient products (such as dried pastas, antipasti, flours, preserves, etc.)

 

Now my question regarding formatting and SOP's in general. Should I write separate procedures for, for example, Goods-in, to cover the chilled products and the ambient products? Or can I write it in the same document but in different sections for the different types of products?

 

What would be the best way to approach this?

 

My only experience prior to joining here is with ambient, low risk products so the SOP's I have experience with only needed to cover one type of product.

 

I would like to avoid writing reams as I will be using the SOP's for training and I am aware that our operatives might lose interest if the SOP's are too long.

 

Does anyone have any advice?

 

Thanks very much.

Danielle



Tony-C

    Grade - FIFSQN

  • IFSQN Fellow
  • 4,223 posts
  • 1286 thanks
608
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:World
  • Interests:My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 10 April 2015 - 12:47 PM

Now my question regarding formatting and SOP's in general. Should I write separate procedures for, for example, Goods-in, to cover the chilled products and the ambient products? Or can I write it in the same document but in different sections for the different types of products?

 

What would be the best way to approach this?

 

Thanks very much.

Danielle

 

Hi Danielle,

 

You can structure the procedures as you wish, the important thing is that they reflect the correct controls required, are understood by the relevant people and are fully implemented.

 

When deciding whether to write separate procedures you should do what you think will be most effective.

 

Regards,

 

Tony



trubertq

    Grade - PIFSQN

  • IFSQN Principal
  • 658 posts
  • 281 thanks
137
Excellent

  • Ireland
    Ireland
  • Gender:Female
  • Location:Donegal

Posted 14 April 2015 - 09:02 AM

I'd say if you have different people doing the different tasks then have seperate SOPs, if the same people are doing the different tasks ( like in your Goods inwards example) then put all the different details on 1 SOP. F ex, in one company I work with they dispatch chilled and frozen product so their dispatch SOP has a section for chilled and a section for frozen as the same people dispatch both.

 

 

Hope this helps


I'm entitled to my opinion, even a stopped clock is right twice a day



Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users