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Looking for an example working SOP in cold room


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#1 carine

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Posted 13 March 2017 - 07:59 AM

hi all, 

 

Im drafting up working SOP in cold room (where the finished product kept), I would be greatly appreciated if anyone of you provide me some input on this. Thanks in advance



#2 CaliforniaFS

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Posted 13 March 2017 - 04:23 PM

Hopefully this list can help guide in the right direction, I'm sure it will open up other points

 

Temperature setting requirements

Pest Control

Sanitation Program

Maintenance

GMP requirements

Monitoring

Environmental

FIFO

Allergen control

Organic

Hold product

Finished Product only

Security

Authorized personnel

Corrective actions

 



#3 djfitz1231

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Posted 13 March 2017 - 08:36 PM

See attached. We have a commissary that we produce fresh sandwiches and salads in a temperature controlled room. Hopefully it helps a little.

 



#4 djfitz1231

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Posted 13 March 2017 - 08:38 PM

sorry forgot to attach the file.

Attached Files



#5 Charles.C

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Posted 14 March 2017 - 05:13 AM

sorry forgot to attach the file.

 

hi djfitz,

 

It's a nice file, thanks. But not much information regarding final storage control ?

 

@Carine, do you mean frozen or chilled ? and what is the product ?

(Need some context)

Presumably 2 factors are basic - (a) temperature control, (b) prevention of BCPA contamination. The associated SOP will depend on yr existing operation (if any ?) for (a,b). For example post 2.


Kind Regards,

 

Charles.C





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