Rework storage location and identification

Hi, I didn't see this topic on the forum yet ~

Anyway, we have a number of dried ingredients that need rework. Are these typically stored all in one section together (a rework section), or are they stored alphabetically interspersed with the ingredients that are fully released?

Also, how are reworks typically identified as being approved for rework? Our problem is that, on at least one occasion, a worker has mistaken the sticker 'Approved for Rework' as being a 'Released' sticker. We want to show that we have found it within specifications for everything but the rework spec, but want to make clear that it is not released.

Thanks

Matthew

Hi Matthew. Generally speaking, "Rework" product should be identified, quarantined, and reworked in a manner that ensures that it will not be released prior to approval, be held in an unsafe manner (environment) or accidentally mixed with other product. Depending on whether you are aiming for GFSI certification or simply want to comply with the FDA regulation doesn't alter that too much.

SQF 2.4.6/2.4.7: Non-Conforming product must be quarantined, clearly identified and re-worked in a manner that minimizes the risk of inadvertent use, improper use, or rist the integrity of finished product

BRC 3.8.1: There shall be documented procedures for managing non-conforming products which include: requirement for staff to identify and report potentially non-conforming product; clear identificatoin of non-conforming product (direct label/placard or use of IT systems); secure storage to prevent accidental release

21CFR110.80 (a)(5): Raw materials, other ingredients, and rework shall be held in bulk, or in containers designed and constructed so as to protect against contamination and shall be held at such temperature and relative humidity and in such a manner as to prevent the food from becoming adulterated within the meaning of the act. Material scheduled for rework shall be identified as such.

I hope this helps. As always, I'm sure there is no shortage of insight among the forum users who might weigh in.

Thanks,
Chris