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2.3.1 - SOP required for Product for Storage and Distribution

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Best Answer , 25 June 2019 - 10:41 PM

thread moved to SQF Storage and Distribution

 

Clause is in Module 2 of above Code.

 

(The SQF Numbering System is not always intuitively obvious !)

From the Guidance -

 

2.3.1  Implementation Guidance

What does it mean?
Specifications for storage and distribution facilities would be centered on handling and storage criteria since the specifications for the manufacture of the product are the suppliers or customers responsibility. 

 

What do I have to do?
The  storage  and  distribution  facility  will  need  to  work  with  supplier’s  and  customers  to  understand  the  various
handling,  storage  and  temperature  requirements  for  the  various  products  they  handle.  Similar  products  can  be
grouped together and have similar specifications applied to them or each can have its own.  Regardless of how this
is completed the specifications must be specific enough to ensure that the integrity and food safety aspects important
to the product are maintained.  Attention must be place on any customer specific criteria as it may differ from others
depending on brand protection or product types.  
Specifications creation and control procedures shall ensure they are properly documented, controlled and available
to staff for use and referenced during normal operational activities.

2.3.1  Auditing Guidance
The auditor will review the specification creation and control procedure, formatting and scope of the
specifications during the initial desk audit to ensure all products being handled and distributed are included.  
Subsequent site audits will seek evidence of the existence and use of specifications through observation,
interview and review of documents.  Evidence may include:
•  Review of the specification creation and control procedure;
•  Review of listed specifications compared to products handled and distributed;
•  Interviews with product receiving and handling employees;
•  Verification of changes to specifications;
•  Communication of changes to relevant staff and with customers.

 

 

(see Post 2 above)


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gomez89

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Posted 25 June 2019 - 06:58 PM

Hi everyone, 

I am having a difficult time understanding the SQF Code 2 (2.3.1 Product for storage and Distribution- its required a SOP and Working Doc). we are getting ready for a desk audit and I'm trying my best to understand the requirements but its just hard. If anybody minds can you possibly inform me what do I need to do. Or anybody have an example of a SOP or working Doc you wouldn't mind sharing. TYIA

 

Sincerely, 

Gicela 



MsMars

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Posted 25 June 2019 - 07:12 PM

Do you receive storage & distribution requirements from your suppliers/customers, and are those documented? Are specifications dated/signed by your customers?

 

Basically you want to have the equivalent of specification sheets for each of your products or types of products, and you want to have these accessible to employees so that they are aware of storage & distribution specifications for all of these products (temperature, humidity, stacking, palleting, etc.)



SQFconsultant

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Posted 25 June 2019 - 07:29 PM

SQF Code 2?


Kind regards,
Glenn Oster

GOC GROUP | SQF & EESystem Operations Consultant

www.glennoster.com

gomez89

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Posted 25 June 2019 - 07:38 PM

yes. We fall under SQF Food Safety Code fro storage and Distribution Edition 8.



Charles.C

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Posted 25 June 2019 - 10:41 PM   Best Answer

thread moved to SQF Storage and Distribution

 

Clause is in Module 2 of above Code.

 

(The SQF Numbering System is not always intuitively obvious !)

From the Guidance -

 

2.3.1  Implementation Guidance

What does it mean?
Specifications for storage and distribution facilities would be centered on handling and storage criteria since the specifications for the manufacture of the product are the suppliers or customers responsibility. 

 

What do I have to do?
The  storage  and  distribution  facility  will  need  to  work  with  supplier’s  and  customers  to  understand  the  various
handling,  storage  and  temperature  requirements  for  the  various  products  they  handle.  Similar  products  can  be
grouped together and have similar specifications applied to them or each can have its own.  Regardless of how this
is completed the specifications must be specific enough to ensure that the integrity and food safety aspects important
to the product are maintained.  Attention must be place on any customer specific criteria as it may differ from others
depending on brand protection or product types.  
Specifications creation and control procedures shall ensure they are properly documented, controlled and available
to staff for use and referenced during normal operational activities.

2.3.1  Auditing Guidance
The auditor will review the specification creation and control procedure, formatting and scope of the
specifications during the initial desk audit to ensure all products being handled and distributed are included.  
Subsequent site audits will seek evidence of the existence and use of specifications through observation,
interview and review of documents.  Evidence may include:
•  Review of the specification creation and control procedure;
•  Review of listed specifications compared to products handled and distributed;
•  Interviews with product receiving and handling employees;
•  Verification of changes to specifications;
•  Communication of changes to relevant staff and with customers.

 

 

(see Post 2 above)


Kind Regards,

 

Charles.C


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