that specification,and suitablyreferencemarkedand documentedso that it can be
correlatedwiththe lots of raw materialsfromwhich it was madeand the batch(es)
of finishedproductin whichit is subsequentlyincorporated.
A batchof intermediate productfoundto be defectiveshould remainquaran-
tinedpending reworking or recoveryof material or outright rejectionas the case
maybe.
21.8.2 Finishedproducts
Packedfinishedproducts should be quarantineduntilchecked and approved by
foodcontrol for compliancewiththe appropriatefinishedproductsspecification.
An approved batchof finished productshould be suitably flaggedto identify it,
and it shouldbe storedunderthe appropriateconditions(e.g.of temperature or
relative humidity) stated in the finishedproductspecification.
Where a batch of finished productfailsto meet the specification,the reasons
for failureshould be thoroughlyinvestigated.Defective finishedproduct should
remain quarantinedpendingreworking or recoveryof materials or disposal as
the casemaybe.
21.9 Storage and movement of product
In addition to specific referencesin earlier sections to storagepracticesfor raw
materials,packaging materials, intermediate products and finishedproducts
prior to distribution, the following considerationsshouldbe met:
∑ Access to material and product storageareasshouldbe restrictedto those
workingin thoseareasand otherauthorisedpersons.
∑ Materialsand products should be storedunderconditionsspecifiedin their
respectivespecifications.There shouldbe effective protection of materials
and products fromcontamination.Particular attention shouldbe paidto the
avoidanceof microbiological cross-contaminationand tainting.Wherespecial
conditionsare required,theyshould be regularly checked for compliance.
∑ Materialsand products shouldbe storedin sucha way that cleaning,the use
of pest control materials without riskof contamination, inspection and
sampling,retentionof delivery identity or batch identity,and effectivestock
rotationcan be easilycarried out.
∑ Effectivecleaningof storage premises and equipment mustbe carriedout
withthe frequency and usingthe methodsand materials specified in well-
designedcleaning schedules and instructions.
∑ Productsthat havebeenrecalledor returned,and batchesthat havebeenrejected
for re-workingor recoveryof materialsor disposal,shouldbe so markedand
physicallysegregated,preferablyin an entirelyseparatestoragefacility.
∑ Materialdeliveries and productbatchestemporarilyquarantinedpendingthe
results of testing,shouldbe so marked,suitablysegregated,and effective
336 Handbookof hygiene controlin the foodindustry