Monitoring and Measurement of Product in a Shop Selling Frozen Meat

B

blue moon

#1
Dear Friend,

I have a shop market (Customer), only they sell frozen meat and chicken, they get the product from the factory and put these products in a display refrigerator to the public.

They want to comply with ISO 9001:2008.

I have some question related to clause 8.2.4 Monitoring and measurement of product.

My Questions:

The standard says "Records shall indicate the person(s) authorizing release of product for delivery to the customer." (see 4.2.4).

Does this mean that every sales man in the shop must record what meat and chicken he sold it to customer regard to its serial number or code? Or, how can I cover this item?

Or can we consider that the approved of shop manager to release products according to incoming inspection?
 
Last edited by a moderator:
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Stijloor

Staff member
Super Moderator
#2
Re: Monitoring and measurement of product in a shop sell frozen meat

Dear Friend,

I have a shop market (Customer), only they sell frozen meat and chicken, they get the product from the factory and put these products in a display refrigerator to the public.

They want to comply with ISO 9001:2008.

I have some question related to clause 8.2.4 Monitoring and measurement of product.

My Questions:

The standard says "Records shall indicate the person(s) authorizing release of product for delivery to the customer." (see 4.2.4).

Does this mean that every sales man in the shop must record what meat and chicken he sold it to customer regard to its serial number or code? Or, how can I cover this item?

Or can we consider that the approved of shop manager to release products according to incoming inspection?
Because this is a food-related issue, let's wait until we hear from the food regulation experts here. It is weekend, so you may have to wait until Monday.

Stijloor.
 

howste

Thaumaturge
Super Moderator
#3
Re: Monitoring and measurement of product in a shop sell frozen meat

I'm not a food expert (except eating), but I would think that the person authorizing release to the customer would be the person authorizing it to go in the display cases. Once it's in the display cases, the customer selects what they are going to buy. I doubt that the clerk at the checkout stand is making any release decisions.

NOTE: I would suggest that you look at ISO 22000:2005 for guidance on this one. Much of the content is relevant to ISO 9001 in the circumstance you're describing, but it is written specifically for food (safety).
 
Last edited:

harry

Super Moderator
#4
I'm not a food expert (except eating), but I would think that the person authorizing release to the customer would be the person authorizing it to go in the display cases.
That shows how far 'common sense' can carry one to. If you interview any establishments in this line of business, this business 'check point' is there.

Just convert this 'check point' into a 'control point'. Before you moved the goods out, make sure the storage temperature is right. If you have a data logger, make sure the temperature had not dipped below the minimum. Record them and get endorsement from the relevant personnel (both stock and quality control) if you must and you've taken care of the requirements!
 

Ajit Basrur

Staff member
Admin
#5
Dear Friend,

I have a shop market (Customer), only they sell frozen meat and chicken, they get the product from the factory and put these products in a display refrigerator to the public.

They want to comply with ISO 9001:2008.

I have some question related to clause 8.2.4 Monitoring and measurement of product.

My Questions:

The standard says "Records shall indicate the person(s) authorizing release of product for delivery to the customer." (see 4.2.4).

Does this mean that every sales man in the shop must record what meat and chicken he sold it to customer regard to its serial number or code? Or, how can I cover this item?

Or can we consider that the approved of shop manager to release products according to incoming inspection?
Probably this article on Developing Product Lotting and Coding Systems for Small Meat and Poultry Processing Operations will interest you
 
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