3 replies to this topic

[gomez89]

Good afternoon everybody, 

I need help understand storage and hanlding of goods please. I've read the requirements but still its hard to understand. Can someone share their SOP created for this, or if not a possible way someone can explain to me please. We are under storage and distribution and we are to have a desk audit within three weeks.  module 12

 

12.6.1 Storage and Handling of Goods
12.6.1.1 Storage and Handling of Goods The site shall implement an effective storage plan that allows for the safe, hygienic storage of ice, food products (frozen, chilled, and ambient), packaging materials, equipment, and chemicals.
12.6.1.2 Storage and Handling of Goods The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented.
12.6.1.3 Storage and Handling of Goods Procedures are in place to ensure that all food products, and recouped product, are utilized within their designated shelf-life.
 

Greatly appreciated

gigi

[jperri]

Hello Gigi,

 

12.6.1.1 Storage and Handling of Goods The site shall implement an effective storage plan that allows for the safe, hygienic storage of ice, food products (frozen, chilled, and ambient), packaging materials, equipment, and chemicals

 

This means that you should have a process in place for how you store just about everything in your facility.

 

For example, when a truck drops off items, how are they handled, by who and where are they stored, is it clean? At my facility, we receive raw vegetables. In brief, all our raw vegetables are handled by the Warehouse Manager and stored in our walk-in cooler. The cooler is checked daily to ensure temperature is adequate.

 

12.6.1.2 Storage and Handling of Goods The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented.

12.6.1.3 Storage and Handling of Goods Procedures are in place to ensure that all food products, and recouped product, are utilized within their designated shelf-life.

 

This means that you want a system in place to ensure your stock is being used within the allotted time frame (shelf life). For example, we use FIFO (first in first out) to ensure that the older items are used first before we use our "fresher" produce.

Each morning we do an inventory check.

 

I hope this helps? And good luck on your audit.

 

Jenna

Edited by jperri, 22 July 2019 - 06:03 PM.

[SQFconsultant]

First things first - you are under a crushing deadline of only 3 weeks for a desk audit.

 

Move your audit dates.

[gomez89]

Thank you very much @ Jenna 

Yes we just requested to move our audit dates due to we are behind. Thank you @ Glenn