2 replies to this topic

[ClaireLacey]

Afternoon,

 

I am creating a HACCP for BRCGS Storage and Distribution for our business, we literally store and distribute the pallets of packaging that we receive from the suppliers.

 

They come in shrink wrapped etc, sit on our racks and then we deliver as they require.

 

All of the HACCP templates/guides etc I have found are heavily driven around actually storing food products or manufacturing the packaging, neither of which we do.

 

Can anyone advise on the best course of action or has anyone else been in this position? I obviously want to do this right, but also do not want to cover unnecessary items/points etc.

 

Any help or advise is gratefully received.

[jfrey123]

I imagine the risks and hazards will be pretty low for your operation.  I'd start with the food storage HACCPs as a guideline (as I perceive you're dealing with food contact packaging), develop your flow chart, and then run through your actually process to determine the hazards you can foresee at each step.  It's not uncommon to show "none" depending on what your environment and process looks like.

 

And are you a 3PL or the storage facility of your company's own produced products?  If a 3PL, there's plenty of room for you to point out you do not own product throughout your SOPs in general.  Say a pallet comes in damaged or contaminated:  unless specifically stated in the agreement with the supplier, you don't actually have authority to decide the disposition, meaning your SOP for dealing with an issue will be to place on hold and segregate and await notification from the owning supplier to determine what needs to be done.  In my early SQF days, auditors felt we were hiding behind our 3PL status on some of these SOPs, but legally we weren't in a place to treat food the same as if we owned it.  We could only sample as directed, we couldn't immediately dispose of tainted goods so our hold program had to be slightly more robust knowing a product owner might take time to decide what to do, etc.

[Lynx42]

We are a 3PL ambient storage warehouse with no CCP's and it is frustrating when EVERYTHING is created for manufacturing or working with exposed food and food packaging.  Ours is very simplified and just follows the food.

 

Receive shipment*

Ambient product storage*

Product released for shipment 

Product staged and inspected* 

Trailer loaded and sealed.

 

The ones with an * are linked to:

Non-conformance found

Segregation for customer disposition (we do not own any of the product stored in our facility and different customers have different requirements).

Disposal

 

The hazard analysis mentions potential hazards like allergens for non-allergen products, chemicals, foreign physical materials, glass, water, pests, mold, both for on the trailers or could be encountered in our warehouse. 

Our preventive controls are trailer inspections (in and outbound trailers), cleaning, allergen control...  

 

If you have coolers or freezers you will have CCP's.

This free one hour webinar by IFSQN helped me on some of it.  There are a number of other HACCP related webinars also. This one focuses on the flowchart.
https://www.ifsqn.co...p-flow-diagrams