Management responsibility
File name: finished product storage and delivery management program
DocumentNo.: Storage and Transportation -2-C-00 1
File version: 1.2
Formulation department: storage and transportation department
Confidentiality level: general
Issue date: 201201.065438+0.00.
Finished product warehousing and shipping management procedures
1. Purpose:
In order to ensure that the quantity and quality of the company's finished products meet customer requirements, reduce the generation of sluggish products and scrapped products, ensure the consistency of accounts and goods, and adopt reasonable treatment methods to ensure that the finished products are not damaged.
2. Scope:
Suitable for all kinds of finished products produced by our company.
3. Definition:
No.
4. Powers and responsibilities:
4. 1 manufacturer: responsible for warehousing procedures.
4.2 Storage and Transportation Department: responsible for the procedures of point collection, handling and storage, warehousing, accounting, inventory, delivery and return of finished products.
4.3 Quality Assurance Department: responsible for the inspection of finished products and the judgment of returning to the warehouse.
4.4 Sales Management Department: responsible for order processing, opening sales orders, taking breaks for business departments, and making delivery plans for special projects.
5. Contents:
5. 1 Flowchart: See Annex.
5.2 After the manufacturer's finished products pass the on-site quality assurance inspection and are marked, the manufacturer shall be notified to go through the warehousing formalities of finished products, and the manufacturer shall fill in the Finished Goods Receipt Form after receiving the notice.
5.3 Shipping requirements/defective product returns/customer returns/inventory billing/record posting operations:
5.3. 1 The warehouse manager of the storage and transportation department prepares the goods according to the Delivery Note issued by the sales manager. Only after the goods pass the quality assurance inspection and are posted in the electronic system as "Unlimited" (posted by the quality assurance personnel) can they be released for shipment.
5.3.2 When the storage period of finished products exceeds 2 months (note: packaged products will not be implemented), the warehouse keeper will notify the Quality Assurance Department to conduct re-inspection. If there is any problem, the quality assurance department will notify the finished product warehouse administrator to handle it according to the nonconforming product control procedure.
5.3.3 When filling in the delivery note, the sales manager should fill in the detailed and correct finished product name, specification, customer name, quantity and car number.
5.3.4 After the delivery is completed, the warehouse keeper should log in to the electronic delivery system.
5.3.5 The warehouse keeper shall indicate it in the form of a return form when handling the customer's return.
5.4 Accounting treatment of warehouse management:
5.4. 1 warehousing subject: one for the production unit, one for the warehouse and one for the finance department.
5.4.2 Outbound order: one for the picking unit, the warehouse and the finance department of the Finished Product Picking List.
5.4.3 【 Delivery Note 】 One copy for finance, warehouse, receipt, customer and carrier.
5.4.4 The warehouse keeper shall establish an electronic system account every day.
5.5 Usability evaluation: When the packaging of the finished product is found to be damaged or lose its use function, the quality assurance personnel shall be notified for inspection. If the quality assurance supervisor determines that it is deteriorated and invalid, it shall be handled according to the Nonconforming Product Control Procedure.
5.6 Disposal of nonconforming products:
5.6. 1 Use the Inventory List to list the names and quantities of nonconforming products, and include them in the Abnormal Inventory List of Finished Products, indicate the total storage period of finished products in the warehouse in the remarks column, report to the manufacturing unit and the head of the quality assurance department, make an effective ruling, and report to the general factory director for approval.
5.6.2 Book data such as Inventory List after inventory should be consistent with the data of Electronic System Accounting. If there is any discrepancy, the inventory check operation will be re-performed for a single problem until the cause is found and dealt with.
5.6.3 Summarize and record the names and quantities of inventory items and submit them to the Finance Department for review.
5.6.4 Non-conforming products shall be handled according to Non-conforming Product Control Procedure.
5.6.5 The finished products returned by customers shall be handled according to the provisions of the Nonconforming Product Control Procedure.
5.7 Handling and storage
5.7. 1 Except for the barreled finished products (iron drums and plastic drums) that can be placed on the ground, other packaged finished products must be stored on pallets or iron racks to prevent the quality from being affected by moisture. Finished products should be placed neatly for easy access. The stacking height limit is based on the principle of not touching the floor and not damaging the products, and is calculated from the horizontal height of the ground. The storage environment should be ventilated, dry, dark, rat-proof, rain-proof and sun-proof, so as to prevent the finished product from deteriorating.
5.7.2 Each pallet should have a "Finished Product/Semi-Finished Product Identification Card" indicating the name, quantity, specification and warehousing date of the finished product, so that the warehouse keeper can identify and count it.
5.7.3 Tractors, trolleys, forklifts, etc. Can be used as a handling tool, but the following provisions should be paid attention to when using tools:
After use, the handling tools shall be placed in the designated place, and shall not be placed at will.
5.7.4 Finished products should be stored in different areas ... ";
Question 2: It is recommended to register food companies and trademarks in the food processing process, and then find factories, apply for production licenses, package according to standards, and promote sales, which is relatively expensive.
Question 3: What are the procedures and procedures for producing new food? 1. Register the company and handle: business license, organization code certificate and tax registration certificate.
2, production license, both QS
If you have all the first items, just add new products, and then you can add another QS. If QS belongs to the same category, you can expand the project.
Question 4: What are the basic requirements of processing technology and technology for food production and processing enterprises? According to the relevant provisions of the Implementation Opinions on Strengthening the Supervision and Management of Food Quality and Safety, the setting of food processing technology should be scientific and reasonable. The production and processing process should be strictly regulated, and necessary measures should be taken to prevent cross-contamination between raw food and cooked food, raw materials and semi-finished products. Processing technology and production process are important links affecting food quality and safety, and improper control of process flow will have a great impact on food quality and safety. For example, the 200 1 Jilin student soy milk poisoning incident was caused by the unauthorized change of process parameters by the production enterprise, which reduced the sterilization temperature from 82oC to 60oC, which not only failed to play a sterilization role, but also promoted the growth of bacteria, directly causing the microbial indicators to exceed the standard, leading to a large number of students poisoning.
Question 5: What is the process of handling food production license? The procedure is very simple. Prepare the application materials according to the detailed rules for the implementation of the production license for a specific product-submit the application to the local quality supervision bureau-the provincial bureau will decide whether to accept it within a certain period of time, and the accepted enterprises will issue an administrative acceptance notice-they will issue an on-site review schedule one week in advance-on-site review-review qualified samples-samples passed the test and passed the on-site review and rectification-and report it to the provincial bureau.
During this period, enterprises have to prepare a lot of things, such as: basic production equipment, testing equipment, technicians, product core process documents, quality manuals, management system documents, on-site finishing and a series of preparation processes. You can go to the forum of enterprise consulting and certification network to have a look. Or directly ask the professional consulting company in the forum, hoping to help you.
Question 6: Quality management system of food production process General specification for quality and safety management of food production enterprises (for Trial Implementation)
Chapter I General Provisions
1. In order to further implement the safety management responsibility of the processed food production enterprises in the province, standardize the production and processing behavior, and ensure the quality and safety of processed food, this specification is formulated according to the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC), and the General Hygienic Standard for Food Enterprises (GB 1488 1).
2. This specification is applicable to the processed food production enterprises in Fujian Province (hereinafter referred to as enterprises), and the quality and safety management of small food production and processing workshops can be implemented with reference.
3, enterprises should strengthen self-discipline, and constantly strengthen the sense of responsibility, legal awareness and safety awareness, establish and improve the food safety management system, implement the requirements of this specification, to ensure food safety.
4. An enterprise may further supplement and improve its food safety management system on the basis of this Code, and its contents shall include but not be limited to the requirements of this Code.
5. Enterprises can determine the responsible departments and personnel for cleaning and disinfection, inspection of purchased materials, use of food additives, production process management, ex-factory inspection, and registration and preservation of ledger records in this specification according to their own scale, product category, organizational structure and staffing, so as to ensure that they are in place.
6. The enterprise can adjust various record forms according to the actual situation such as product category and quality control requirements, but it should reflect the contents and elements required in the record forms of this specification.
7. Encourage enterprises to adopt advanced technical means to record matters required by this specification.
Chapter II Hygienic Requirements for Factory Areas
1. There shall be no diffuse pollution sources such as smoke, dust, harmful gases and radioactive substances, and there shall be no places where a large number of insects breed (such as garbage dumps, livestock sheds, sewage ditches, etc.). ).
2. The main pavement in the factory area should be made of concrete, asphalt or other hard materials that are easy to clean. The road surface should be smooth, free of water and dust, and other floors should be green.
3. The factory layout is reasonable, and the production area and living area are strictly distinguished and effectively isolated. Poultry and livestock shall not be kept in the production area.
4, sewage (water) pipeline should be unobstructed, garbage and dirt collection facilities in the factory should be closed, and regular cleaning, no breeding, gathering mosquitoes and flies, no smell.
5. The factory should be kept clean and hygienic. Garbage and dirt should be stored in the designated place, so as to achieve Nissan Nissin.
6, the factory should regularly or when necessary, pest control, prevent mice, mosquitoes, flies, insects and other aggregation and reproduction. Measures should be taken to control and eliminate the places that have happened, so as to prevent the spread and avoid polluting food.
7, the use of various pesticides or drugs, measures should be taken to prevent poisoning and food, equipment, tools and utensils pollution.
8. The cleanliness of the factory environment shall be recorded (see table 1).
Chapter III Procurement Management
Section 1 Supplier Management
1, the enterprise should divide the purchased materials into two categories according to its actual situation: A and B. A includes the main raw materials, food additives and packaging materials that are in direct contact with food, and the rest are B. ..
2. The procurement of Class A materials shall be evaluated by suppliers; For the procurement of Class B materials, supplier evaluation is not required, but each batch should have incoming inspection records.
3, the evaluation content (see table 2) should include:
(1) certificate application. To purchase food raw materials, the supplier's business license, food production license or food circulation license and recent product quality inspection report should be obtained (in principle, it should be issued by a qualified third party within six months); To purchase food additives and packaging materials that come into direct contact with food, in addition to obtaining industrial and commercial business licenses and recent product quality inspection reports, industrial product production licenses should also be obtained.
(2) Sample evaluation. Including sensory evaluation, picture evaluation, sample detection and so on.
(3) On-site evaluation. When necessary (e.g. the quality of purchased materials is continuously unqualified or unstable), the supplier shall be evaluated on site.
4. Qualified suppliers of edible agricultural products should have product quality inspection reports issued by qualified third parties in the last six months, and qualified suppliers of other raw materials should also hold valid business licenses and food production (circulation) licenses (food production licenses are only applicable to products that have been included in the production license management), otherwise they should not be listed as qualified suppliers.
5. Those who pass the review are recognized as qualified suppliers after approval by the person in charge of the enterprise, and a list is established (see Table 3).
6. Evaluate qualified suppliers at least once a year, including quality, safety and stability, timeliness of material delivery, service situation and effectiveness of relevant qualification documents.
7、......& gt& gt
Question 7: Regarding the process of applying for food processing, your situation belongs to entrusted processing, which is what you call OEM processing. As long as your company has a business license, you don't need to apply for registration as a food processing company. Your company can directly sign an entrustment agreement with a food processing factory with processing qualification (that is, the production license of processed products), and stipulate the processing quantity, remuneration, timeliness, technology and management in the agreement. Then go to the local notary office to notarize the contract, and then go to the food and drug administration where both parties are located to handle the entrusted processing contract for the record, so that the food processing factory can be entrusted to legally produce and supply. As for the brand and logo, you don't need to apply. You can use the wine from the food processing factory directly.
Question 8: What is the company process of registering food production? The branch registration process is as follows:
1 name approval (copies of company name and ID cards of all shareholders shall be prepared)
2 investment (mainly depends on which bank to invest in, and the materials prepared depend on the bank)
3. Capital verification (capital contribution table, articles of association, address certificate, name approval notice, and copies of all shareholders' ID cards)
4. Industrial and commercial registration (an application for enterprise establishment, articles of association, capital verification report, proof of address, copies of all shareholders' ID cards, and one-inch photos of legal persons are required). If the design industry needs pre-approval, it must go through the approval procedures first.
5 get a business license
6 Engraving for the record (just find the engraving factory designated by the Industrial and Commercial Bureau)
7 Agency (copy of business license, copy of legal person's ID card and copy of agent's ID card are required)
Tax registration (business license, copies of all shareholders' ID cards, articles of association, organization, lease contract, address certificate and rent invoice are required). National tax and local tax shall be handled separately.
Local tax reports of 9 countries (the materials to be prepared depend on the specific tax bureau)
10 to open a bank account (the materials to be prepared depend on the specific bank)
1 1 transfer funds
The address certificate refers to the copy of the real estate license. If the residential building needs the certificate of the local neighborhood Committee or the owners' Committee, it can be used.
If it is a one-person limited liability company, the registered capital is at least 65438+ million, and the registered capital of an ordinary limited company is at least 30,000.
You can contact the user name for details.
Question 9: How to make a food processing flow chart is difficult to satisfy you. Simply put, you can add an arrow to the box, indicate the process name in the box, and write the process conditions on the arrow line or below the box; It is very complicated and professional to complete!