Quality Control Procedures & Raw Materials

Quality Control Procedures &
Raw Materials
• Raw materials are the tools, equipment,
supplies, goods and services that a
company requires to do business on a
daily basis.
• What are some raw materials you use in
your trade?
• Is it important for you to have quality
raw materials? Why?
Control of the acceptance of
Raw Material
• Quality control procedures as applied to the
acceptance and checking of raw materials
are usually the responsibility of the receiver
once the raw materials have been received
from the supplier.
• Therefore, it is essential that the receiver
have quality controls in place to identify any
non-conforming product and which ensure
that any product found unacceptable is
returned to the supplier.
• An acceptable product is one which meets all
contractual obligations.
Outline for receiving raw materials
• Some organizations with quality procedures may
follow an outline for receiving raw materials:
• 1. A requisition or purchase order, created by the
purchaser is sent to the supplier. This form
contains the following information:
Company with whom the order is placed (supplier)
Company placing the order (purchaser)
Purchase order number (useful for tracking)
Date of order
List of goods and quantities
Quoted price per item and total price
Payment details (cash, credit)
• A copy of the requisition is kept by the
purchaser and a copy is forwarded to the
• 2. A delivery docket or packing slip, created
by the supplier, usually accompanies the
delivery of ordered goods. This form contains
the following information:
Supplier and receiver
Purchase order number
Date of delivery
List of all goods and quantities being delivered
(may include item numbers)
– *there are no price details included on this form.
– A copy of the delivery docket is kept by the
supplier and a copy accompanies the order.
Visual Inspection
• When the purchaser receives the order,
he/she conducts a visual inspection to
ensure the number, quality, size, weight
(if applicable).
• Sometimes a visual inspection is not
enough and testing may be conducted.
Types of tests or inspections
• Visual- look at the product
• Measurement- does it meet
requirements or standards laid out in
• Functional tests- does it do what it is
supposed to do?
• Special testing- radiography, ultrasound
Examples when visual
inspection may not be enough
• Eggs used in cooking. Eggs would have to be
randomly tested for freshness to ensure they
can provide the best ingredients by a chef.
• Breakers for electrical work may need to be
tested before they are actually put in use
(Electrical Trade)
• Welding rods would have to be checked to
ensure they had not absorbed excessive
amounts of moisture that could affect their
usability (Welding)
In Class Activity
• Each group must identify at least two
examples of when visual inspection is
not enough when receiving raw
materials in your trade.
• What inspection would be appropriate?
Outline for receiving continued
• 3. An invoice, created by the supplier may
either accompany the order or may be sent at
another time.
• This form contains:
Invoice number
Date of invoice
Supplier and Receiver
List of goods and the quantities being charged
Total Price (any taxes and discounts applied and
• Whenever there is a discrepancy found in
information contained on these forms or
whenever there is a defect in the product
received, it must be reported immediately to
the following people or departments:
Finance/accounts department
Any other person or department as specified in
company procedures.
Storage of Raw Materials
• Another important aspect of receiving raw
materials is the storage of these materials
once they have been received and accepted.
• The primary objective is to protect the quality
of the product, have enough merchandise on
hand, and prevent loss through spoilage
and/or theft.
• Control is generally established by having a
person or persons responsible for the storage
and maintenance of all supplies.
Minimum Storage Procedures
• Appropriate storage- shelving
• Defined space for each item or type of item. Pay particular
attention to the storage space when storing dangerous
• Where applicable, materials should be stored to ensure “first
in-first out”
• All items should be clearly labeled with date, item and
quantity, if possible.
• Storage areas should be clean and free from vermin
(especially for food)
• Attention should be paid to the temperature and humidity for
certain products
• Physical inventories should be performed on a regular basis
Hazard Analysis Critical Control
Point System (HACCP)
• Hazard Analysis Critical Control Point or
HACCP is a systematic preventive approach to
food safety and pharmaceutical safety that
addresses physical, chemical, and biological
hazards as a means of prevention rather than
finished product inspection.
• HACCP is used in the food industry to identify
potential food safety hazards, so that key actions
can be taken to reduce or eliminate the risk of the
hazards being realized. The system is used at all
stages of food production and preparation
processes including packaging, distribution, etc.
16 Fundamental Principles
History of HACCP
• The HACCP was developed in the
1960s by the Pillsbury Company as part
of its efforts to produce food or the
NASA Space Program that was
approaching 100% assurance against
HACCP Seven Principles
• Principle 1: Conduct a hazard analysis. - Plans determine the food
safety hazards and identify the preventive measures the plan can apply to
control these hazards. A food safety hazard is any biological, chemical, or
physical property that may cause a food to be unsafe for human
• Principle 2: Identify critical control points. - A CCP is a point, step, or
procedure in a food manufacturing process at which control can be applied
and, as a result, a food safety hazard can be prevented, eliminated, or
reduced to an acceptable level.
• Principle 3: Establish critical limits for each critical control point. - A
critical limit is the maximum or minimum value to which a physical,
biological, or chemical hazard must be controlled at a critical control point
to prevent, eliminate, or reduce to an acceptable level.
• Principle 4: Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under
control at each critical control point.
• Principle 5: Establish corrective actions. - These are actions to be
taken when monitoring indicates a deviation from an established critical
limit. The final rule requires a plant's HACCP plan to identify the
corrective actions to be taken if a critical limit is not met. Corrective
actions are intended to ensure that no product injurious to health or
otherwise as a result of the deviation enters commerce.
• Principle 6: Establish record keeping procedures. - The HACCP
regulation requires that all plants maintain certain documents, including its
hazard analysis and written HACCP plan, and records documenting the
monitoring of critical control points, critical limits, verification activities, and
the handling of processing deviations.
• Principle 7: Establish procedures for ensuring the HACCP system is
working as intended. - Validation ensures that the plants do what they
were designed to do; that is, they are successful in ensuring the
production of a safe product. Plants will be required to validate their own
HACCP plans.
• The Food Safety Enhancement Program (FSEP) is the
Canadian Food Inspection Agency's (CFIA) approach to
encourage and support the development,
implementation and maintenance of Hazard Analysis
Critical Control Point (HACCP) systems in all federally
registered establishments.
• Products and sectors we regulate include:dairy
products, egg and egg products, fish and seafood, fresh
fruits and vegetables, honey, labelling, maple products,
meat and poultry products, organic products, nonfederally registered sector,packaging materials and nonfood chemical products, processed fruit and vegetables,
retail food
• List of HACCP/FSEP Recognized Establishments :
• http://www.inspection.gc.ca/english/fssa/polstrat/haccp/estlist/reg