Deboxing/Debagging procedures?
I'm normally pretty good at knocking up procedures but the heat has fried my brain and I'm struggling with this one!
Thanks!
Jo
Regards,
simon
Hi Jo,
see the procedure below I was working on this one as well so thought i could share with you. please point out if anything you would like to add as well.
Regards
Ankit
DEBAGGING/DEBOXING PROCEDURE:
SCOPE:
To carry out Debagging and deboxing of all raw material in dedicated areas; To ensure this is done so as to reduce the possibility of cross-contamination and in a manner that does not affect the food safety.
RESPONSIBILITY:
Production operatives
- to ensure the raw material is debagged in dedicated areas
- to report to supervisors any damages or tampered cases of raw material received
- to place relevant trace codes and labels on the containers where the raw materials have been decanted
- to carry out visual check when deboxing/debagging for any foreign bodies
Production supervisors
- to report damages to on shift QC’s and to their managers
- to ensure appropriate labelling is carried out of the decanted raw material container
QC
- to monitor the trace codes are being applied on the decanted raw materials
- to monitor any damages or tampered cases/bags of raw material are segregated and investigated-reported to line managers
- to raise non-conformances where required if the correct or appropriate trace codes are not applied to decanted raw materials or tampered/damaged raw material bags identified
- to inform line manager if there are any severe failings of the procedure
Warehouse operatives
- to provide bags of raw materials in a timely manner to production operatives
- to report any damages/tampered cases or bags of raw materials to their line managers and to on shift QC’s
- to ensure ‘FIFO’- First In First Out is followed
PROCEDURE:
All raw materials that are received at Merrick road site are from approved supplier.
They are stored in dedicated areas subject to passing the rigorous goods in checks i.e. temperature checks/hygiene etc. Once stored all the raw materials are applied with the received day trace codes (Julian Codes). These are then transferred to production as per the requisition raised or as per the order.
Debagging and deboxing are carried out in dedicated areas as per below:
SPICES: Spice room
ONIONS: Onion dicing room
LABELS: packaging warehouse and then further individual wraps (individually wrapped to protect them from contamination during storage) in the production
GLASS JARS: glass warehouse away from site and visual checks carried out when brought into the production.
Once debagging/deboxing is completed operatives carry out visual checks of deboxed raw material to ensure the products are not contaminated with foreign body or any packaging debris.
Any damages or wrong trace codes are reported to the line manager and on shift QC record them as non-conformance.
Dear Graduate,
You might be interested in the additional microbiological contamination possibilites discussed in this recent thread -
http://www.ifsqn.com...ion/#entry62652
(I'm not entirely sure whether the overall sequences are equivalent, really need to include flow charts IMO)
Rgds / Charles.C
PS - I'm not too sure if Jo has been around much since 2009 but yr input is nonetheless very welcome. :thumbup:
The procedure provided by GRADUATE was not what I would expect based on the wording of the request. I had assumed that the person making the request was looking for procedures that outlined HOW to debox/debag product to prevent cross contamination of the product within.
Within the procedure above, I can ascertain WHERE to perform the function (ie:specific areas) and WHAT products to perform the function on (ie: only approved products), but I am having difficulty determing HOW to perform it properly?
As an auditor of food safety systems, I don't think I would accept that procedure as complete.
Especially since there are 3 key food safety controls being performed by the production operatives:
1) Transfer of tracking codes (lot codes) to new containers (HOW is this performed, what details are to be transfered, WHERE is it to be placed on the bins, etc.)
2) Visual inspection of product and packaging (WHAT observations would constitute contamination, WHAT types of foreign bodies are NOT allowed, HOW would the operative identify tampering has taken place? etc.)
3) Transfer of materials to new bins (WHAT bins are to be used?, HOW are bins to be labelled?, WHAT condition do the bins need to be in?, etc.)
A proper procedure should clearly define the standards to be assessed and the procedures to be implemented in sufficient detail to be easily understood an uniformly applied by those responsible for performing the functions. I do not see that information present.
The procedure provided by GRADUATE was not what I would expect based on the wording of the request. I had assumed that the person making the request was looking for procedures that outlined HOW to debox/debag product to prevent cross contamination of the product within.
Within the procedure above, I can ascertain WHERE to perform the function (ie:specific areas) and WHAT products to perform the function on (ie: only approved products), but I am having difficulty determing HOW to perform it properly?
As an auditor of food safety systems, I don't think I would accept that procedure as complete.
Especially since there are 3 key food safety controls being performed by the production operatives:
1) Transfer of tracking codes (lot codes) to new containers (HOW is this performed, what details are to be transfered, WHERE is it to be placed on the bins, etc.)
2) Visual inspection of product and packaging (WHAT observations would constitute contamination, WHAT types of foreign bodies are NOT allowed, HOW would the operative identify tampering has taken place? etc.)
3) Transfer of materials to new bins (WHAT bins are to be used?, HOW are bins to be labelled?, WHAT condition do the bins need to be in?, etc.)
A proper procedure should clearly define the standards to be assessed and the procedures to be implemented in sufficient detail to be easily understood an uniformly applied by those responsible for performing the functions. I do not see that information present.
TJ- As an Auditor for Food Safety Systems you may want to look at the original post closer, I've always been taught to ask the questions first before assuming. SSJB asked for help on drafting a procedure not the COMPLETE outline on how to do it. The questions you asked may be answered through other polices and procedures as well as work instructions. However you did ask the right questions but you jumped to the conclusion before asking anything else.
The procedure is a good outline but as TJ stated there are other doucments that would need to be written if not already in place to support this. As far as the cleanliness of the containers; items like that should be supported by your your pre-operational sanitation documents and procedures.
It's also kind of hard to draft something without knowing the process fully. Since you would have to look at the risks you are dealing with e.g. foregin material, chemical, or allergen?
I appreciate your response to my answer, but even if there are additional documents in existence there is a lack of linkages present. I wasn't jumping to conclusions I was just stating the key information was missing or not linked appropriately.
TJ
Can anyone help get me started on creating a deboxing/debagging procedure?
I'm normally pretty good at knocking up procedures but the heat has fried my brain and I'm struggling with this one!
Thanks!
Jo
Was this me asking the above question years ago ? If so, thanks as I have started a new job (2017) and I am implementing a deboxing area/procedure.
Thanks Jo
TO OP:
Yes, can I ask what deboxing/decanting procedures you ended up developing?
Was this me asking the above question years ago ? If so, thanks as I have started a new job (2017) and I am implementing a deboxing area/procedure.
Thanks Jo
Hi Jo,
I'm also in the same dilemma you were in 9 years ago. I need to create a deboxing/debagging procedure for frozen meat products e.g chicken, fat, e.t.c.
do you have any tips I can perhaps use?
Thanks!
Tia.M