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SQF 12.8.1 - SOP for dry and liquid waste disposal


Best Answer The Food Scientist, 01 July 2019 - 05:58 PM

Okay heres a brief way to develop an SOP, and comply with the SQF code

 

- What? (What is your SOP about? Purpose?)

- Who? (List who is responsible for what)

- When? (Frequency of tasks, duties, how often each item is carried out)

- Scope.

- Procedure (list all your steps that needed to be conducted). 

 

From the SQF code for dry, and liquid waste disposal:

 

11.9.1 Dry and Liquid Waste Disposal
11.9.1.1 The responsibility and methods used to collect and handle dry, wet and liquid waste and store prior to
removal from the premises shall be documented and implemented. (This is your WHO and procedure)
11.9.1.2 Waste shall be removed on a regular basis and not build up in food handling or processing areas. (This is in your procedure, you must state this as well as IMPLEMENT IT).
Designated waste accumulation areas shall be maintained in a clean and tidy condition until external waste
collection is undertaken. ( Again in your procedure state this and IMPLEMENT IT).
11.9.1.3 Trolleys, vehicles waste disposal equipment, collection bins and storage areas shall be maintained in a
serviceable condition and cleaned and sanitized regularly so as not to attract pests and other vermin. (In procedure state this and IMPLEMENT IT).
11.9.1.4 Adequate provision shall be made for the disposal of all solid processing waste including trimmings,
inedible material and used packaging.  (In procedure state this and IMPLEMENT IT).
11.9.1.5 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked
materials. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm
compliance. (PROCEDURE AND ACTUAL IMPLEMENTATION).
 
heres a sample template for you:
 
 
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#1 gomez89

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Posted 28 June 2019 - 07:36 PM

Hi everyone, 

I am having trouble udnerstanding how to creat a SOP and working doc. If someone can possibly share with me an example of a SOP and working doc? Im having lots of trouble due to i have never done this and its my first time. We under on modules 2, and 12 food sector:26 storage of food products.Ive done so much research and i haven't understood it. Can someone please help me.

 

Greatly appreciated

 



#2 atifengineer2008

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Posted 28 June 2019 - 07:55 PM

Clear Your Question.it is not too much clear.

 

Dry and Liquid Waste SOP , i think you are asking about this.

 

What type of liquid and solid waste you have and how much quantity? you did not mentioned here.

However you can make SOP like this :

 

SOP For Liquid waste:

For Example in Lab

Liquid waste will be collected in Colour (may be red ) dust bin.

A polyethelence wil be present inside it

when it is filled it is quickly removed.

its waste must be collected at designetd area

etc

Similarly you can make for Dry waste and placed another colour dust bin there.

 

I hope you can understand it.



#3 SQFconsultant

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Posted 28 June 2019 - 09:53 PM

Just a thought since you have never done this before - has your company ever thought about having an SQF Consultant handle your development for you and then assist on implementation?  Most companies see the value in speed of development vs. employee manpower in hours and hours of work.


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

SQF, BRC & IFS System Development, Implementation & Certification Consultants

Serving Small-to-Mid-Size Businesses | Now accepting: BTC, XRP, ETH, DAI, USDCoin

Internal Auditor Training | eConsultant | SQF, BRC & IFS Pre-Development or Pre-Audit GAP

http://www.GlennOsterConsulting.com  -- 

 

 

Release the KRAKEN!  

https://glennosterconsulting.wixsite.com/ogfc/release-the-kraken

 

 

 

 

 

 

 

 

 
 
 
 
 
 
 
 
 

#4 gomez89

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Posted 01 July 2019 - 01:23 PM

The problem is that my job has already hired a consultant but I really think he is not helping us out much. He only comes in one time a week or once in two weeks; and stays for about 1 1/2 hours so it doesnt give us enough time to to understand everything we need to do.



#5 The Food Scientist

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Posted 01 July 2019 - 01:29 PM

Are you the SQF Practitioner? 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#6 gomez89

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Posted 01 July 2019 - 01:36 PM

I'm helping our SQF Practitioner with trying to get all the facility paperwork done before the desk audit. But I really think he doesn't understand it either. I am only the shipping/receiving clerk, and my boos gave me another job which is to help the practitioner. 



#7 The Food Scientist

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Posted 01 July 2019 - 05:58 PM   Best Answer

Okay heres a brief way to develop an SOP, and comply with the SQF code

 

- What? (What is your SOP about? Purpose?)

- Who? (List who is responsible for what)

- When? (Frequency of tasks, duties, how often each item is carried out)

- Scope.

- Procedure (list all your steps that needed to be conducted). 

 

From the SQF code for dry, and liquid waste disposal:

 

11.9.1 Dry and Liquid Waste Disposal
11.9.1.1 The responsibility and methods used to collect and handle dry, wet and liquid waste and store prior to
removal from the premises shall be documented and implemented. (This is your WHO and procedure)
11.9.1.2 Waste shall be removed on a regular basis and not build up in food handling or processing areas. (This is in your procedure, you must state this as well as IMPLEMENT IT).
Designated waste accumulation areas shall be maintained in a clean and tidy condition until external waste
collection is undertaken. ( Again in your procedure state this and IMPLEMENT IT).
11.9.1.3 Trolleys, vehicles waste disposal equipment, collection bins and storage areas shall be maintained in a
serviceable condition and cleaned and sanitized regularly so as not to attract pests and other vermin. (In procedure state this and IMPLEMENT IT).
11.9.1.4 Adequate provision shall be made for the disposal of all solid processing waste including trimmings,
inedible material and used packaging.  (In procedure state this and IMPLEMENT IT).
11.9.1.5 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked
materials. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm
compliance. (PROCEDURE AND ACTUAL IMPLEMENTATION).
 
heres a sample template for you:
 
 

Attached Files


Edited by The Food Scientist, 01 July 2019 - 05:59 PM.

Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


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#8 gomez89

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Posted 03 July 2019 - 02:37 PM

Thank you very much this helped me out alot. thanks everyone. :smile:



#9 alemv15

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Posted 22 September 2020 - 02:43 PM

This was so helpful! I just wrote my own SOP for waste disposal using this! Thank you



#10 Charles.C

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Posted 22 September 2020 - 08:27 PM

Might add that the "What" sometimes = "Policy"


Kind Regards,

 

Charles.C





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