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Raw Material Checklist


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#1 markjoelangeles

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Posted 22 March 2017 - 10:59 AM

i am wondering if anyone can help me with our receiving of raw materials, currently we have no inspection checklist, we are purely depending on COA of our received materials( Master-batch). but for the in house inspection we are not doing it. any suggestions?



#2 Dr.Khan

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Posted 22 March 2017 - 10:07 PM

 Hi Mark

 The simple check list for the incoming raw materials includes visual inspection of the consignment. 

 

Following  are some of the points your check list should have

 

1. Intact primary packing

2. Free from pest contamination

3. Correct quantity as per order

4. correct product as per order

5. Product core temperature on arrival (if perishable)

 

Kind regards

Dr. Humaid Khan Managing Director

Halal International services

Sydney Australia



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#3 markjoelangeles

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Posted 23 March 2017 - 03:13 AM

Hi Mr  Humaid Khan, thnaks!! ill make my checklist now and add the list you gave to me :)



#4 Charles.C

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Posted 23 March 2017 - 04:56 AM

Hi mjl,

 

Basically a checklist shoud relate to an incoming material 's Quality Purchasing Specification which I hope you have.

 

It typically covers BCPA factors, both safety and non-safety related.


Kind Regards,

 

Charles.C


#5 Mulan1010

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Posted 28 March 2017 - 11:03 PM

Dr. Humaid Khan provided a great list to start with.  The other things we check in the incoming products are:

  • trailer is properly secured with documented seal on arrival
  • Reefer settings and reefer temperatures upon arrival for refrigerated goods
  • that it is from approved supplier and was a scheduled load
  • age to make sure it meets requirements and won't expire before we can use it.
  • % Fat (for the incoming meat products)
  • condition of trailer product was shipped in
  • Ingredients statements match approved specs
  • If arrives in a tanker then require a clean ticket and inspect any hoses to be used and connections to ensure clean.
  • Most dry ingredients we accept a COA rather than testing ourselves
  • We do require a core temp but also a surface temp on refrigerated perishable items.


#6 Patpom

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Posted 29 March 2017 - 02:02 AM

would also record weights/units received - useful if you have to do mass balance exercise (either on its own or as part of mock recall etc)






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