HANDLING PRODUCTS
1. Each product of the stages of the process, both intermediate products (WIP), and
finished good must be identified clearly by giving trace code number in accordance with the procedures for granting trace code.
2. Before packing begins, area, machinery and work equipment must clean and free from other products, residual products, or other document unneeded.
3. All primary packaging materials to be used should be in state wrapped and handled properly to prevent contamination.
4. All products should have a clear product identity and get quality status of QC.
5. All packaging materials must have a clear identity, only
packing material get status may release QC is in the production room.
6. All packaging materials that have been given a code must be re-examined before it is used to package.
7. Products with similar appearance and should not be difficult be distinguished
packed close together, unless there is a clear separation in physical.
8. control procedures in the packaging process must be available Written and always followed. Such procedures should include point sampling, sampling frequency, number of samples taken, specifications which must be checked, pengisisn and calculation of the number of products in packaging, and the limits of acceptance for each specification.
9. Finished goods have to have a clear identity and gain QC status.
10. The results of the packaging with different QC status should be placed separately.
11. The packaging area should be cleaned with certain intervals during the packaging process. Employees should be trained to charge
avoid the occurrence of mixing or cross-contamination products.
12. packaging equipment that are not in direct contact with the product must be
in a clean condition to avoid contamination cross.
HANDLING THE PRODUCT Straying
1. Only the finished goods which have received the status of the QC release may be sent to the finished goods warehouse.
2. The product should be stored using a pallet, avoid storage products directly on the floor.
3. For space efficiency, product storage is done on the shelf, and separate between different items.
4. Stacking products that exceed the maximum limit should be avoided.
5. The warehouse facilities must be neat and clean and well-maintained condition include:
a. Sanitation and pest control carried out continuously and consistent.
b. Temperature and humidity of the warehouse environment should be maintained in accordance storage specification finished goods to prevent damage to stored products.
6. Distance preparation of raw materials and finished products on the shelves to the wall
should not be less than 30 cm in order to:
a. The line for inspection and cleaning.
b. The line for the implementation of pest control.
c. Buffer zone to prevent excess pressure load on wall.
d. Avoid damage to the walls due to the forklift, handpallet, or other damage.
7. Practice proper storage must be implemented so that facilitate:
a. Check the identity and traceability of products.
b. Implementation of the FIFO system.
c. Granting the status of reject and release.
8. The handling and storage conditions should always be monitored and recorded to ensure compliance with the specification. Note should evaluated and reviewed to determine the effectiveness of control.
9. Means of transportation of goods such as forklifts and pallet use correctly, kept clean and in good condition.
10. Pallets should be stored in the warehouse area, in a clean state and free from pest contamination
1. Each product of the stages of the process, both intermediate products (WIP), and
finished good must be identified clearly by giving trace code number in accordance with the procedures for granting trace code.
2. Before packing begins, area, machinery and work equipment must clean and free from other products, residual products, or other document unneeded.
3. All primary packaging materials to be used should be in state wrapped and handled properly to prevent contamination.
4. All products should have a clear product identity and get quality status of QC.
5. All packaging materials must have a clear identity, only
packing material get status may release QC is in the production room.
6. All packaging materials that have been given a code must be re-examined before it is used to package.
7. Products with similar appearance and should not be difficult be distinguished
packed close together, unless there is a clear separation in physical.
8. control procedures in the packaging process must be available Written and always followed. Such procedures should include point sampling, sampling frequency, number of samples taken, specifications which must be checked, pengisisn and calculation of the number of products in packaging, and the limits of acceptance for each specification.
9. Finished goods have to have a clear identity and gain QC status.
10. The results of the packaging with different QC status should be placed separately.
11. The packaging area should be cleaned with certain intervals during the packaging process. Employees should be trained to charge
avoid the occurrence of mixing or cross-contamination products.
12. packaging equipment that are not in direct contact with the product must be
in a clean condition to avoid contamination cross.
HANDLING THE PRODUCT Straying
1. Only the finished goods which have received the status of the QC release may be sent to the finished goods warehouse.
2. The product should be stored using a pallet, avoid storage products directly on the floor.
3. For space efficiency, product storage is done on the shelf, and separate between different items.
4. Stacking products that exceed the maximum limit should be avoided.
5. The warehouse facilities must be neat and clean and well-maintained condition include:
a. Sanitation and pest control carried out continuously and consistent.
b. Temperature and humidity of the warehouse environment should be maintained in accordance storage specification finished goods to prevent damage to stored products.
6. Distance preparation of raw materials and finished products on the shelves to the wall
should not be less than 30 cm in order to:
a. The line for inspection and cleaning.
b. The line for the implementation of pest control.
c. Buffer zone to prevent excess pressure load on wall.
d. Avoid damage to the walls due to the forklift, handpallet, or other damage.
7. Practice proper storage must be implemented so that facilitate:
a. Check the identity and traceability of products.
b. Implementation of the FIFO system.
c. Granting the status of reject and release.
8. The handling and storage conditions should always be monitored and recorded to ensure compliance with the specification. Note should evaluated and reviewed to determine the effectiveness of control.
9. Means of transportation of goods such as forklifts and pallet use correctly, kept clean and in good condition.
10. Pallets should be stored in the warehouse area, in a clean state and free from pest contamination
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