1. គោលបំណង / PURPOSE
បទដ្ឋាននេះមានគោលបំណងត្រួតពិនិត្យការទទួល និងស្តុកទុកវត្ថុធាតុ។
This procedure is to exercise good control of receiving and storage of materials.
2. វិសាលភាព / SCOPE
បទដ្ឋាននេះគ្របដណ្តប់លើការទទួល ស្តុកទុកវត្ថុធាតុដើម វត្ថុធាតុកំពុងកែច្នៃ ផលិតផលសម្រេច និងសំបកវេចខ្ចប់ ហើយក៏រាប់បញ្ចូលទាំងសារធាតុគីមីដែលប្រើប្រាស់ផ្សេងៗ។
This procedure covers the storage of raw materials, work-in-process, finished products and packaging materials. It also includes the storage of other supplies and chemical, if any.
3. ការទទួលខុសត្រូវ / RESPONSIBILITIES
- ប្រធានឃ្លាំងត្រូវធានាថាវត្ថុធាតុ ផលិតផលស្តុកទុកបានត្រឹមត្រូវ មានស្លាកសញ្ញា លេខឡូត៍ ដែលងាយស្រួលក្នុងការគ្រប់គ្រង។
- The warehouse manager is responsible for ensuring good storage with Stock record, affix label, affix products number lot and traceability.
- អ្នកពិនិត្យគុណភាពត្រូវតាមដានគុណភាពវត្ថុធាតុ ផលិត ដែលអនុលោមតាមនិតិវិធីនេះ។
- QC are responsible for monitoring the quality of materials and the compliance with requirements set in this procedure.
4. អត្ថន័យ / DEFINITION
- គ្មាន / None
5. និតិវិធី / PROCEDURE
5.1 ត្រូវអនុវត្តតាមនិតិវិធីខាងក្រោមក្នុងការរៀបចំឃ្លាំង៖
The following points must be considered when establishing a storage system for materials:
- ត្រូវកំណត់ទីតាំងសំរាប់ស្តុកទុកវត្ថុធាតុ និងផលិតផល។ / Make the best of available storage space for each products lot.
- ត្រូវមានច្រក់ចេញ ចូលសំរាប់ត្រួតពិនិត្យ។ / Provide ready access
- ត្រូវសំអាតទីតាំងស្តុកជាប្រចាំ។ / Follow cleaning regular.
5.2 ទីតាំងស្តុកត្រូវស្អាត គ្មានសត្វល្អិត គ្មានធូលី គ្មានសត្វចង្រៃផ្សេងៗ ហើយត្រូវមានពន្លឺ និងចន្លោះផ្លូវសំរាប់ដឹកជញ្ជូនផលិតផល។
Storage areas must be clean, insect-free, dust-free, and rodent-proof areas, free from all contaminations. They must provide adequate lighting to enable all operations to be carried out accurately and safely.
5.3 Receiving and dispatch bays must protect materials from the weather
5.4 Organize warehouse and loading docks before delivery. Quarantine and storage areas must be kept clean.
5.5 Materials cannot be accepted at warehouse or production until they are released by QC.
5.6 Check the originality of the packs, the correctness of the label and the quantity of the material received against the purchase order and the supplier delivery note. Reject any materials having been mislabeled, damaged, or expired. Some of these documents may be required at receipt of materials:
- Technical dossier (product description, batch/ lot number, use, storage, etc.)
- Certificate of conformity (food grade, safety …)
- Certificate of analysis
- Packing list
- Name and address of supplier/ manufacturer
- Original invoice
5.7 Measures must be taken to ensure that rejected materials cannot be used. They must be stored separately from other materials while awaiting decision or return to the supplier.
5.8 Records must be maintained showing all receipts of materials according to a specified system, e.g. by batch number. All transactions be recorded and tracked for traceability, stating at least:
- the date of receipt;
- the supplier’s name and address;
- the product description; e.g. name, quality status, batch number and quantity;
- the transport and storage conditions.
5.9 Products must be identified, classified and stored at appropriate place upon their nature (raw materials, finished product, packaging, non-food products, etc.) and status (quarantine, released, returned, recalled, rejected, etc.).
5.10 Food products must not be stored with non-food products (cleaning agents, chemicals or other substances).
5.11 All products must be handled, stored and transported in a manner as to protect their integrity and eliminate the possibility of deterioration, contamination, mix-ups or cross-contamination.
5.12 All products must be stored in containers which do not adversely affect the quality of the materials or products concerned, and which offer adequate protection from external influences.
5.13 All materials must be appropriately labeled. Unauthorized abbreviations, names or codes must not be used. See Product identification and traceability procedure for details.
5.14 Warehouse staffs must record all information related to materials and their movement to avoid misuse or mix-ups and to ensure traceability. The following documents such as label, bin card, inventory list, delivery note, etc. must be used correctly.
5.15 Racks and pallets must be kept in a good state of cleanliness and repair. The use of wooden pallets must be avoided particularly in wet areas.
5.16 Materials must be stored off the floor and suitably spaced, around, above and between stacks, in order to permit product rotation as well as cleaning and inspection. Stacks of products must be neatly and orderly arranged according to their categories.
5.17 The routine monitoring of storage conditions (temperature, pests, etc.) be carried out by warehouse staff and verified by QA.
5.18 A written program for pest control must be established and implemented. The pest-control agents used must be safe, and there must be no risk of contamination of the products. Pets, animals and birds are prohibited in storage facilities.
5.19 Safety and security measures must be planned and implemented.
5.20 Precautions must be taken to prevent unauthorized persons from entering storage areas.
5.21 Eating, drinking or smoking is restricted in designated areas.
5.22 Every delivery of finished products is done only upon request from the Commercial Department and accompanied by an Invoice, and a Delivery Note signed by all concerned personnel.
5.23 Every delivery of finished products must be recorded on the same day in the inventory card.
5.24 Use First-In First-Out (FIFO) or First-Expired First-Out (FEFO) inventory rotation of all materials in all storage areas.
5.25 Records must be maintained showing all delivery of products according to a specified system, e.g. by batch number. All transactions be recorded and tracked for traceability, stating at least:
- the date of delivery;
- the name and address of receiver;
- the product description,
- e.g. name, quality status, batch number and quantity;
- the transport and storage conditions.
5.26 All stocks must be checked regularly for obsolete and outdated products. All due precautions must be observed to prevent the issue of those products.
5.27 In case of spillage, employees must follow work instruction for spillage control to ensure complete removal of any risk of contamination.
5.28 Rejected materials and products must be identified and controlled to prevent their use until a final decision is taken on their fate.
5.29 Returned and recalled products must be handled in accordance with return and recall procedures and records must be maintained.
5.30 Warehouse personnel must control the rotation rate and quantity of each item, update the inventory on time, and collaborate with concerned departments/sections to adopt measures to avoid stock shortage or excessive stock.
5.31 Periodic stock reconciliation must be performed by comparing the actual and recorded stocks. All significant stock discrepancies must be investigated.
6. ការតាមដាន / MONITORING
- ប្រធានក្រុមសុវត្ថិភាពម្ហូបអាហារត្រូវធានាថានិតិវិធីត្រូវបានអនុវត្តបានត្រឹមត្រូវ។
Food Safety Team Leader must ensure that the SOP is applicable and being implemented properly.
7. សកម្មភាពកែរតម្រូវ / CORRECTIVE ACTION
- ក្នុងករណីការអនុវត្តមិនអនុលោមតាមនិតិវិធី ត្រូវធ្វើសកម្មភាពកែតម្រូវ។
In case of noncompliance to this SOP, appropriate corrective action must be done.
8. ការផ្ទៀងផ្ទាត់ / VERIFICATION
- ប្រធានក្រុមសុវត្ថិភាពម្ហូបអាហារត្រូវធ្វើការផ្ទៀងផ្ទាត់ប្រសិទ្ធភាពនៃការអនុវត្តនិតិវិធីនេះ។
Food Safety Team Leader verifies if this SOP is effective and efficient.
9. ឯកសារភ្ជាប់ / ATTACHMENT
- ABC-WH-RF-001-01. RECEIVING AND STORAGE OF MATERIALS FORM
- ABC-WH-RF-001-02. FINISHED PRODUCT STOCK IN STOCK OUT FORM
10. ប្រវត្តិកែប្រែ / REVISION HISTORY
Revision Date
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Requester
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Description of Change
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DOCUMENT CHANGE APPROVAL
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Initiate
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Change
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Obsolete
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Prepared by:
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Reviewed and Approved by:
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All
information herein is company proprietary and property of ABC Co., Ltd.
It must not be reproduced or copied unless as expressively permitted or
directed by ABC Co., Ltd.
រៀបចំដោយ៖ Food Safety Advisor | |||
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