Warehouse Shipping & Receiving

Program
Policy:
MAWRRID will be following the Good Warehouse and shipping Practices during receiving, storage, internal
and external transportation of material.

Purpose:
• To understand how to protect products during receiving, storage, loading / unloading.
• To ensure proper receiving and receiving inspection of all raw and packing material.
• To establish the receiving criteria and receiving standards.
• To confirm and assurance of compliance to product specifications.

Scope
This program and policy are applicable to all the raw material, cleaning chemical and packing material being
received by 1000 Mile.

Responsibility:
• Procurement department Manager.
• Warehouse supervisor.

Area, Tools and Material:

Designated receiving area, Warehouse Fork lift, Plastic pallets.

Procedure:
General Instructions:
• Keep receiving area clean and well lighted to avoid any pest infestation.
• Organize space in freezer, chiller, dry store, loading dock before deliveries.
• Schedule deliveries to arrive at operational hours.
• Receiving should perform only designated area.
• Warehouse should make sure all product pass through QC inspection process.
• Unauthorized persons, vendor, drivers are not allowed in to the warehouse storage area.

Receiving of materials:
• Inspect the delivery truck when it arrives to ensure that it is clean, free of odors. Be sure that refrigerated
food is delivered in refrigerated truck.
• Check the interior temperature of the trucks, food items and must record.
• Inspect the delivery truck when it arrives to ensure no pest infestation.

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Program
• Make sure product received from approved supplier and approved brand, inspect and any deviation, do not
accept delivery of that product
• All products are properly labeled with the name and address of manufacture.
• Inspect the receiving material to ensure all food material is not expired.
• Inspect the receiving material to ensure there are no any physical contamination or visible microbial (Mold
or fungus growth) or visible chemical contamination by randomly open sensitive ingredients such as dairy
products.
• Inspect the receiving material to ensure the product packaging is not damage.
• Check frozen product to ensure that they are all frozen solid and show no sign of thawing and refreezing,
such as the presence of large ice crystals or liquid on the bottom.
• Make sure to transfer delivered product immediately to designated storage location, such as chiller items to
chiller, frozen items to frozen and ambient temperature material to dry store.

Storage of raw materials:

• Ensure all materials (including customer supplied equipment), and finished goods are properly handled &
stored, to prevent physical, chemical or environmental damage, during processing, transit, or delivery.
• Where applicable, refer to the manufacturers/suppliers’ guidelines, to identify and implement any specific
handling and storage requirements.
• Store materials/products of differing class, style, grade separately.
• Ensuring Products / Raw Materials are appropriately stored and that temperatures are appropriately maintained
and monitored.
• Identify all materials/products held within stores areas, as follows:
▪ Suppliers Reference Number
▪ Size/Type/Grade or Style
▪ Product Name
▪ Shelf-Life Data (i.e., Production/Expiry dates), where applicable.
• Where applicable, for materials with a defined “Shelf-life”, ensure that these are issued on (F.E.F.O.), basis and
First Expire first Out.
• Ensure that access to Store’s areas is limited to authorized personnel only.
• Ensure that all stores’ areas are kept clean, tidy & free from contamination/infestation or other invasive life forms.
• Ensure that space between pallets and panels is 45 cm and make passage area between pallets.
• All materials to be stored on pallets or shelves, NOT on the floor.
• All materials to be stored away from wall 45 cm
• All materials/products to be stored to allow access for cleaning, loading, handling, and ventilation.
• Identify, segregate and report all instances of materials or products subject to damage, deterioration (i.e., Life
expired).

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• Ensuring Products / Raw Materials are appropriately stored and that temperatures are appropriately maintained
and monitored.
• The doors to all food storage areas shall be kept closed except when they are being filled, emptied or cleaned.
• At store, allergen containing ingredients are stored separately from non-allergen foods.
• Containers used to store foods shall be made of food grade materials preferably of stainless steel, in good
condition, easy to clean and sanitized.
• Food shall not be stored in opened packs or containers unless the pack or containers are specifically designed for
this purpose.
• In every type of storage food should be covered all the time.
• Small items shall be kept in front side and large should be on the back side for easy visibility.
• Partially used packaging materials are protected before being returned to storage.
• All toxic chemicals, including cleaning and maintenance compounds, and non-product materials, including
equipment and utensils, are stored in a separate area.

Monitoring & Verification Record

Record Monitored By Frequency Verified By Verified By

Receiving Inspection
Whenever Receiving Q in-charge Monthly
record