HACCP PROGRAM FOR WAREHOUSES.

  Keywords  Root cause analysis In the aspect of food quality, root cause analysis is an organized process of identifying the root causes ( underlying factors that caused a deviation) of a quality problem and detailing ways of handling it. It aims at finding ways of preventing a reoccurrence of the identified problem. Deviant products Products that do not fulfill a specific or a set of requirements by a client or a regulatory body. The requirements can be a stated need or expectation.  Specification Any requirement that a product, process, service, or other activity must fulfill. Nonconformity A nonfulfillment of a defined, or a specified product requirement.   Introduction A nonconforming product is simply a product that deviates from a set standard, specification, or expectation. In terms of quality standards, these products are potential risks to food safety and can lead to adverse health effects to the consumer.  Nonconforming produ...

A product recall is an action (s) taken to remove a food product from the market at any stage of the food chain, including that possessed by the final consumers. An efficient product recall process/program involves numerous components that work in close connections to each other, these include; Product Recall Team A complaint (trigger) Traceability  Mock recall Product recovery and product reconciliation Final disposition Root cause analysis and Corrective action Product Recall Team For an efficient product recovery, assemble a warehouse team responsible for product recall, outlining the unique responsibilities for each individual ( HACCP Team can double as a product recall team) such as one responsible for communication to the clients, media, and statutory or regulatory authority and the personnel responsible for product reconciliation and disposition of the recovered product.   Complaint  A complaint is the most common trigger of a warehouse product reca...

In the previous articles, we have looked at the different aspects of a warehouse HACCP Program such as the Receiving procedure  and the  Storage procedure   as CCPs. This article covers dispatch as a CCP to complete the three CCPs that were in our  Process Flow diagram .  Dispatch procedure covers activities from storage units to the cooling dock and the delivery truck. Activities under the dispatch procedure include the following:   Temperature monitoring  Product quality checks Delivery truck inspection Staging of products Temperature monitoring For warehouses that handle temperature-sensitive products, temperature monitoring plays a vital role by enabling early detection of temperature deviations and prompt actions to correct the non-conformance. Before dispatching a product from the warehouse, check the temperature of the storage room, product, and cooling dock before dispatch. The storage room temperature should be -18 degrees Celsius (-12°C Max) ...