INCOMING INSPECTION AND PRESERVATION. Co-X/AFD/SOP02

Transcription

1 CONVENTION & EXHIBITION (PUTRAJAYA) SDN. BHD. Co-X/AFD/SOP02 Revision No.: 02 Effective Date: 1 st November 2017 PREPARED BY REVIEWED BY APPROVED BY Name: Name: Name: Position: Position: Position:

2 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 2 of 9 REVISION HISTORY Rev. No DCN No. Description of Changes Effective Date Initial Release 01/06/ /17 1. Changed company logo from PICC to Co-X 2. Additional Clause 3.0 Definition 3. Changed format from bullet to numbering 4. Revised process flow 01/11/17

3 DEPARTMENT ACCOUNT & FINANCE REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 3 of OBJECTIVE The objective of this procedure is to ensure that: 1.1 Incoming inspection and monitoring activities are performed efficiently and in accordance to the established quality plan. 1.2 To ensure that raw / ingredients and prepared food items are received and stored properly and its delivery is well controlled in assuring food safety. 2.0 SCOPE This procedure applies to all incoming, including food and non-food items, that are handled in Co-X. 3.0 DEFINITION 3.1 Co-X : Convention & Exhibition (Putrajaya) Sdn. Bhd. 3.2 PICC : Putrajaya International Convention Centre 3.3 QHSE : Quality, Health, Safety & Environment 3.4 HOD : Head of Department 3.5 DO : Delivery Order 3.6 PO : Purchase Order 3.7 NCAR : Nonconformance and Corrective Action Report 3.8 CCP : Critical Control Point 4.0 RESPONSIBILITIES 4.1 Store personnel is responsible in receiving and storage of purchased goods. 4.2 Executive Chef, Hygiene & Stewarding Manager and kitchen crew are responsible for proper control in usage of raw ingredients, and serving of prepared food items. 5.0 REFERENCE 5.1 ISO 9001:2015 Clause 8.1 Operation Planning and Control Clause Preservation

4 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 4 of PROCEDURE 6.1 Preparing Incoming Quality Compliance (QC) Plan The QHSE Department together with Culinary HOD shall prepare an Incoming QC Plan for Food Item. The QC Plan shall identify the situations where inspection is required, the types of inspection, verification or testing. In addition, the QC Plan will indicate the frequency of inspection and the acceptance criteria as shown in Table 1 Incoming QC Plan - Food Items For Non-Food items, incoming inspections are carried based on verification of supplier Delivery Order (DO) and Co-X s Purchase Order (PO). 6.2 Incoming Material Inspection and Verification Food Item Store personnel shall inspect all food items during receiving to ensure they are: In good condition (fresh, in standard packaging and undamaged, no signs of infestation) According to the quantity needed In the correct temperature (for food items requiring temperature control) All packed and canned food items from suppliers must state the expiry date All food items received are inspected for: Freshness General cleanliness Colour Odour Condition of packaging material Pest infestation (especially on perishable items) All food items to be collected from receiving area within 15 minutes. Upon collection, food shall be stored accordingly During receiving, the food items are unloaded onto shelving, pallets or racks to prevent contaminations from the floor All food items or other material received are handled or transferred to respective storage immediately and must be labelled with receiving date.

5 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 5 of If nonconformities detected, the food items shall be returned to supplier immediately as reject or replacement. Where necessary, the receiver shall issue NCAR to the supplier In the event, nonconformities detected during storage, the food item shall be quarantine while waiting to be return to customer or disposal. Purchasing personnel shall issue NCAR to supplier. 6.3 Incoming Material Inspection and Verification Non-Food Item Store personnel to conduct incoming material or product inspection as specified on DO from supplier against Co-X s PO, certificate, or other reference documents where applicable Records of inspection are stamped onto supplier DO to indicate goods passing inspection If nonconformities detected, the parts shall be returned to supplier as reject or replacement. Where necessary, the receiver shall issue NCAR to the supplier. 6.4 Preservation - Storage All food items are stored in clean, well-ventilated and dry area protected from dust, dirt, toxic chemical and other contamination. Storage areas are maintained clean, with good housekeeping Incoming are recorded onto the Inventory Record List. Proper stock rotation system (First In First Out) is implemented for all items on storage All food items prepared-in-house must be labelled with Production Date and Expiry Date based on Internal Shelf Life Guideline Food items are stored according to temperature storage requirements and segregated according to food item categories Inventories are maintained at reasonable and appropriate volumes to avoid old stock and pest infestation Raw are stored either in the ambient temperature or chiller depending on the storage condition requirements recommended by supplier. 6.5 Preservation Display, Holding and Serving of Food Items

6 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 6 of Food items such as condiments are protected from contamination, covered properly and with time or temperature control (if applicable) Temperature control are monitored and recorded onto relevant CCP Monitoring Logsheets and Kitchen Temperature Records, where applicable Food without temperature control during buffet shall be control by time, not exceeding 4 hours during display.

7 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 7 of RECORDS 7.1 HACCP CCP Cold Holding BAK HACCP CCP Cold Holding BAR HACCP CCP Cold Holding CST HACCP CCP Hot Holding Food Warmer 7.5 HACCP Main Kitchen Temperature Record (R12a) 7.6 HACCP Asian Kitchen Temperature Record (R12b) 7.7 HACCP Euro Kitchen Temperature Record (R12c) 7.8 HACCP Temperature Record (R12d) 7.9 HACCP Inventory Record (R28) 8.0 APPENDIX / ATTACHMENT 8.1 Incoming QC Plan Food Item [Table 1] 8.2 Process Flow

8 DEPARTMENT ACCOUNT & FINANCE REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 8 of 9 Table 1 Incoming QC Plan Food Items Sample Test Frequency Method Acceptable Range High Risk Raw Frozen Food Items (Raw) Frozen Food Items (Ready to eat) Temperature check Every delivery Measure with thermometer 1) < -10 C 2) Solid state, not defrosted 3) Packaging intact, not dirty 4) Colour, odour & appearance normal High Risk Raw Chilled Food Items (Ready to eat) Temperature check Every delivery Measure with thermometer 1) 0 C - 4 C 2) Packaging intact, not dirty High Risk Raw Eggs 1) Eggs whole, not broken. No feaces or feathers. 2) Packaging intact, not dirty Medium Risk Raw Fresh Vegetables 1) Vegetables are fresh 2) Packaging intact, not dirty Medium Risk Raw Fresh Fruits 1) Fruits are fresh 2) Packaging intact, not dirty Low Risk Raw Dry Condiments 1) Materials are dry, not moist, no mold growth. 2) Packaging intact, not dirty Low Risk Raw Canned Food 1) Can is wholesome, no dent, no bloat, no rust.

9 REFERENCE NO. Co-X/AFD/SOP02 PAGE NO. Page 9 of 9 PROCESS FLOW RESPONSIBILITY OUTLINE ACTION - Store personnel / Requestor - All receiving activities shall be 1 conducted at receiving area by store Receive item(s) personnel / requestor. - Store personnel / Requestor 2 Verify item(s) - Store personnel / requestor shall verify incoming items against QC plan and supplier s DO for food items and supplier s DO for non-food items. - Food items shall be collected from receiving area within 15 min. 3 No 4 - Store personnel / Requestor Reject & - If nonconformities detected, the item Conform? Issue NCAR shall be quarantine (if applicable) and returned to supplier as reject or replacement. Yes - NCAR shall be issued to the supplier. - Store personnel / Requestor 5 - Store personnel / requestor shall Acknowledgement of DO acknowledge on supplier s DO or ither reference documents upon verification. - Store personnel / Requestor 6 Storage - Items shall be stored at designated storage after verification.