Could anyone share a form they have for product put on hold?
Started by The Food Scientist, Jan 13 2020 02:26 PM
Hey everyone!
Could anyone share a form they have for product put on hold? We have a form for bad/damaged product but it relates to product bought in by suppliers put on hold to return due to it being bad or damaged. I was thinking of combing product put on hold in general, whether its due to supplier or do due production issues. Or does everyone have them separate? Any ideas?
Any help?
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We have always used the same HOLD sign no matter the reason, (Printed on yellow paper) makes training and recognition that much easier. Everything gets logged into a simple sheet, again regardless of reason. Then we deal with everything else through Corrective Actions.
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What belts are used in the bakery industry to have a grip on the product
Frozen temperature for raw meat product
How Often Must Product Specifications Be Reviewed Under FDA/BRCGS?
Total spores vs Total plate count in Sterilised product
How to Label 'Natural Type Flavors' on US Product Packaging
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