Receiving, Transportation,

Storage & Shipping Practices

Getting the Product into and out of

the Plant
Handling stages

 Receiving:
 Deals with raw materials, ingredients &
packaging material at beginning of process
 In-process handling:
 Product is moved around the plant and
sometimes held at various points
 Finished product handling
 In-plant storage
 Shipping to other locations

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Receiving

 Incoming transport
 Highway trailer or container – may be
public carrier or owned by client or self-
owned
 Sanitary conditions
 Check inside of carrier for cleanliness &
presence of pests
 Temperature check of sensitive materials

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Incoming material

 Contamination by dirty transport or pests

can create health hazards
 Inspection information should be recorded
 Approved materials
 Letter of ‘no objection’

 Raw materials transported under sanitary

conditions
 Temperature checks

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Handling & storage of materials
& ingredients
 Ingredients & packaging materials
 Prevent damage, deterioration, contamination
 Use rotation (FIFO)

 Chemicals
 No cross-contamination with food
 MSDS should be present

 Store in clean, labeled containers

 Handled only by trained personnel

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Receiving area

 Under cover
 Directly from transport to enclosed
loading dock
 Preferably backed up tight against
flexible seal at a door into loading dock
 Separate raw materials / ingredients /
packaging / finished products
 Use separate areas / times

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Transportation in plant

 Pallets moved by fork lifts or pallet

movers
 Require maintenance and cleaning
 Proper operation by trained drivers

 Overhead conveyors
 Belt conveyors
 Clean & sanitize regularly
 Maintain

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In process handling

 Clean overhead structures

 Insulate and maintain pipes
 Product may be held between process
steps
 Protect from contamination by cleaning
sprays, air-borne contaminants
 Move to safe location / cover

 Watch temperature control

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Finished product storage
 Finished product forms
 Bulk or packaged
 Dry or liquid or slurry
 Frozen or chilled
 Heated or ambient temperature

 Store & handle finished product

 To prevent damage, deterioration or
contamination
 Protect packaged product from moisture
22 Dec 07 9
Product shipping

 Inspection of outgoing transport

 Operating properly, satisfactorily cleaned,
correct temperature before loading
 Transport product under conditions to
prevent damage / deterioration
 Temperatures must be monitored for
frozen or chilled product

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Loading practices

 Secured to prevent shifting during

transport
 Allow for proper air circulation in reefers
 Don’t leave product in unregulated area
 Transport only approved food products in
same transport
 Identify defective or suspect returned
products
22 Dec 07 11