1. 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?

2. 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.

3. 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)

4. A copy of the requisition is kept by the purchaser and a copy is forwarded to the supplier.
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.

5. 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.

6. Types of tests or inspections
Visual- look at the product
Measurement- does it meet requirements or standards laid out in plans
Functional tests- does it do what it is supposed to do?
Special testing- radiography, ultrasound

7. 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. (Cooking)
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)

8. 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?

9. 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 shown)

10. Discrepancies
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:
Supervisor/manager
Supplier
Finance/accounts department
Any other person or department as specified in company procedures.

11. 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.

12. 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 chemicals.
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

13. 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.

14. 16 Fundamental Principles
HANDOUT

15. 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 contamination

16. 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 consumption.
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.

17. Principle 5: Establish corrective actions
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.

18. FSEP & HACCP
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, non-federally registered sector,packaging materials and non-food chemical products, processed fruit and vegetables, retail food
List of HACCP/FSEP Recognized Establishments :