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    SOP Control of Non-Conforming Product

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    R Bunardi
    This standard operating procedure describes the control of non-conforming products. Any food items that do not comply with requirements must either be returned to the supplier or transferred to a designated quality assurance hold area. All non-compliant and rejected food items must be disposed of in a hygienic manner within a reasonable time. Work in progress found to be out of specification will be reworked if detected before baking, rejected if after baking, or rejected or repacked depending on the defect if found after packing. Any non-conforming products detected after baking must be recorded by the production supervisor. Customer complaints will be handled according to the customer complaint program.

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    SOP Control of Non-Conforming Product

    Uploaded by

    R Bunardi
    5K views1 page
    This standard operating procedure describes the control of non-conforming products. Any food items that do not comply with requirements must either be returned to the supplier or transferred to a designated quality assurance hold area. All non-compliant and rejected food items must be disposed of in a hygienic manner within a reasonable time. Work in progress found to be out of specification will be reworked if detected before baking, rejected if after baking, or rejected or repacked depending on the defect if found after packing. Any non-conforming products detected after baking must be recorded by the production supervisor. Customer complaints will be handled according to the customer complaint program.

    Original Description:

    Protao NCP

    Original Title

    SOP Control of Non-conforming Product

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    This standard operating procedure describes the control of non-conforming products. Any food items that do not comply with requirements must either be returned to the supplier or transferred to a designated quality assurance hold area. All non-compliant and rejected food items must be disposed of in a hygienic manner within a reasonable time. Work in progress found to be out of specification will be reworked if detected before baking, rejected if after baking, or rejected or repacked depending on the defect if found after packing. Any non-conforming products detected after baking must be recorded by the production supervisor. Customer complaints will be handled according to the customer complaint program.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    5K views1 page

    SOP Control of Non-Conforming Product

    Uploaded by

    R Bunardi
    This standard operating procedure describes the control of non-conforming products. Any food items that do not comply with requirements must either be returned to the supplier or transferred to a designated quality assurance hold area. All non-compliant and rejected food items must be disposed of in a hygienic manner within a reasonable time. Work in progress found to be out of specification will be reworked if detected before baking, rejected if after baking, or rejected or repacked depending on the defect if found after packing. Any non-conforming products detected after baking must be recorded by the production supervisor. Customer complaints will be handled according to the customer complaint program.

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    © All Rights Reserved
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    Download as doc, pdf, or txt
    of 1

    Doc No:

    SOP 13

    Revision No:

    Revision Date:
    Created By:
    SECTION TITLE:

    STANDARD OPERATING PROCEDURES

    Approved By

    DOCUMENT TITLE:

    Control of Non-conforming product

    Pages:

    PURPOSE: This SOP describes the procedure for the proper control of Non-Conforming
    product.
    PERSON
    RESPONSIBLE

    QA Designate

    FREQUENCY

    According to
    Audit Schedule,
    As Required

    MONITORING
    ACTIVITY

    Daily GMP
    Audit
    Monthly GMP
    Audit

    CORRECTIVE ACTIONS
    When findings deviate from written
    standards the QA designate will document
    findings on the Daily / Monthly GMP Audit
    Form and notify the General Manager of
    the deviation.
    Short term action will be initiated and
    recorded on the Daily / Monthly GMP audit
    form. Long term action required, will be
    discussed by management and corrective
    actions / responsibilities and time frames
    will be agreed and documented.

    RECORDS

    Daily GMP Audit,


    Monthly GMP Audit,

    PROCEDURE DESCRIPTION:
    Food items that are non-compliant or rejected must either be immediately returned to the supplier or
    transferred and segregated in the designated QA HOLD area following QA HOLD procedure (SOP 04)
    All non-compliant and rejected food items must be disposed of within a reasonable amount of time and in
    a hygienic manner.
    Work in progress which is out of specification will be:

    reworked if detected before baking,


    rejected if detected after baking and
    either rejected or re-packed (depending on the defect) if found after packing.

    In all cases arising post-baking, non conforming product will be recorded by the production supervisor
    on the Production Control Sheet.
    Noncompliances in the form of customer complaints will be dealt with by a specific procedure
    outlined in the Customer Complaint Program

    /var/www/apps/conversion/tmp/scratch_7/318635765.doc

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