H&L Transport Managerial Control Manual March 2014 | Page 17

MANAGERIAL CONTROL MANUAL

Document the conditions of food-related delivery vehicles as they arrive for
servicing and after servicing are completed. Vehicles should be sound and
road-worthy, show no signs of pest harborage, and seal tightly to prevent
pest intrusion and air-loss for refrigerated transportation unit. Receipt of
materials needed to perform tasks is also documented. Each delivery vehicle
is to receive an Affidavit of Cleanliness upon completion.
DIRECTIVES
Train employees on using the procedures in this SOP.
Follow Provincial or local health department requirements.
MONITORING
Receiving
 Use sources for product that follow a HACCP procedure for
manufacturing and distribution and meet CFIA regulations.
Lot coding is essential, as it
 Be sure all product received is properly labeled and stored
facilitates tracing products
immediately.
in the event of a recall. As
 Compare delivery invoice (bill of lading) against products
well, invoices or receipts
ordered and products delivered.
should be retained, since
 Schedule product deliveries to arrive at designated times
during operational hours to avoid disruptions to the flow of
lots are often split and
work.
original labels removed.
 Delivery vehicle drop-off areas are to be clean and free of
debris.
 Verify Purchase Orders/Work Orders to vehicles sent to be
serviced.
 Document all Delivery Vehicles to be serviced, noting physical condition and any off-odours.
Delivery
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Each delivery vehicle is to be inspected prior to release to the customer.
Delivery vehicles should have a dry interior after sanitizing.
Delivery vehicles are inspected for proper sealing when doors are closed.
An Affidavit of Cleanliness is issued for each delivery vehicle once servicing is complete. Any
deficiencies (such as non-sealing doors, holes, etc.) that threaten the sanctity of the potential
contents are to be noted on the Affidavit of Cleanliness.