2.3 Transporting raw materials

Found in:

Quality Assured Pork Sausages / Sourcing and receiving raw materials

2.3.1 The site shall have standard operating procedures and inspection records for the reception, assessment, temperature monitoring (not required for ambient stable raw materials like dehydrated rind or salt preserved natural casings), and the action to be taken if requirements are not meet for all pork (including fat) and bacon deliveries to the site.

2.3.2 When placed in the transport vehicles, pork and bacon raw material shall be either hung on clean well-maintained stands/hooks or supplied in covered, clean, intact containers, cartons or trays that pose no risk of contamination to the contents.

2.3.3 All raw material supplied to the site shall be transported on clean, well-maintained vehicles that pose no risk of product contamination. Where it is relevant, the vehicle shall be temperature controlled.

2.3.4 Each consignment of raw material shall be examined on arrival to ensure that it is compliant with specification, free from contamination and indications of spoilage. The assured status and traceability back to source shall be been maintained.

Guidance

If incoming pork material is not being received at the time of the audit, verification shall be sought by talking to key personnel to confirm the system for the transport of product. Verification of the cleanliness and temperature compliance may be taken by sampling/examining the most recent deliveries in the intake chill or associated areas.

Packaging shall be appropriate to the product being delivered. E.g. naked product delivered in dolavs/shrouded (liners). Vacuum packed product in boxes or containers.

Evidence

Review of documented procedure. Visual inspection of the incoming material. Completed intake records. Checks on the integrity of packaging (where applicable) and assured nature of the raw material being used.