SRSS Handling, Packaging, Storage, Preservation …

1 Document Number SRSS FS_PR_006_Handling, packaging , storage , Preservation and Delivery_V1 Effective Date 01/09/15 Page 1 of 4 Date printed Sodexo 2015 SRSS handling , packaging , storage , Preservation and delivery Procedure 1. DOCUMENT CONTROL Management System Element SRSS SMS PROCEDURE Document Title handling , packaging , storage , Preservation and delivery Procedure Document Number SMS_FS_PR_006_ Handling, packaging , storage , Preservation and Delivery_V1 Version # & Revision date V1 10/08/15 Document Owner QHSE Manager Issue date 01/09/15 Approved by QHSE Manager Effective Date 01/09/15 2. REVISION LOG REVISION DATE VERSION NUMBER SECTION NUMBER DESCRIPTION OF CHANGE REVISED BY 10/8/15 V1 All New document QHSE Manager 10/8/16 V2 All Review 3. OBJECTIVES This procedure specifies the control requirements to ensure that handling , packaging and delivery activities for the protection and despatch of items meet specific protection methods in order to prevent damage, contamination or deterioration during receipt from supplier/s to the job site to the provision of the service provided to the Client.

2 4. RESPONSIBILITIES Document Number SRSS FS_PR_006_Handling, packaging , storage , Preservation and Delivery_V1 Effective Date 01/09/15 Page 2 of 4 Date printed Sodexo 2015 The Operations Managers, Unit Managers and the Supply Chain Manager are responsible for ensuring that the requirements of this procedure are implemented. The Operations Managers are responsible for ensuring that all handling , packaging , storage Preservation and delivery requirements are carried out in accordance with company procedures and contract requirements. 5. WHAT YOU NEED TO KNOW Legislation: - Food Safety Act 1990 The Food Hygiene (England) Regulations 2013 The Food Hygiene (Scotland) Regulations 2006 The Official Feed and Food Controls (Scotland) Regulations 2009 Procedure The packing and consignment methods shall be determined by :- a) The type of product/equipment to be shipped, environment and hygiene. b) The transport method and time/distance to travel - road, rail, sea or air; c) Packing specifications.

3 D) delivery and storage temperatures (insulated/powered containers) e) Shelf life/stock rotation and legislative requirements. f) Size of consignment/unit storage space Packing material and containers shall be selected as appropriate to the product being despatched. handling requirements for each consignment and product or service shall be stated in the relevant instructions for a contract or specific regulations. Identification of storage areas and stored items shall be indicated by the appropriate method for the type of items stored. All goods shall be marked with the receipt date. Items shall be used on a first in - first out basis. The Operations Managers shall review these items and requirements at appropriate intervals, to ascertain their condition and suitability for use during site visits. Movement of stored items from supplier to location shall be carried out to a specification agreed with an approved supplier.

4 Document Number SRSS FS_PR_006_Handling, packaging , storage , Preservation and Delivery_V1 Effective Date 01/09/15 Page 3 of 4 Date printed Sodexo 2015 Before any product or material is moved, the Unit Manager shall ensure the correct lifting aids are available. Certain types of items can be lifted and moved by hand. It is important to observe safe lifting practices to prevent damage to the person or item. The movements of company equipment and materials in and out of onshore storage areas shall have the necessary documentation prepared and authorised. Arrangements shall be made to ensure all storage areas are acceptable and sufficiently secure to prevent unauthorised access and removal of products or equipment. Catering and domestic service control shall be in accordance with company procedures and relevant Food Safety and Health and Safety Procedures (see section 7 below). Packing and despatch lists are provided for each consignment and as a minimum shall provide such details as, :- a) Description of item b) Quantity c) Despatch date d) Method of transport &Destination e) Where applicable any special instruction Bonded goods must be treated appropriately: stored securely and be accurately controlled and documented.

5 Non-conforming products must be detailed on the Non-Conformance Report form and copies sent via e-mail to the relevant operations, quality, procurement managers and supplier for investigation and corrective action completion. 6. COMPETENCES AND TRAINING What You Need to Do? The Company will ensure that all staff are adequately trained. The type of training given will depend on a number of factors but will be based on one or more of the following categories: Induction Training Legal Training Mandatory On-Job Training Certified Training In order to demonstrate compliance with legal requirements and Due Diligence all training must be recorded on Training Record Cards. Document Number SRSS FS_PR_006_Handling, packaging , storage , Preservation and Delivery_V1 Effective Date 01/09/15 Page 4 of 4 Date printed Sodexo 2015 7. RECORD KEEPING What information should be kept? SMS_QAL_GU_006b_ Non-Conformance Report _V1 SMS_FS_GU_008_Offshore Hygiene Report _V1 SMS_FS_GU_024a_Stock Book _V1 SMS_QAL_GU_017c_ Quality Control Audit on Goods Received _V1 SMS_QAL_GU_ 004_ Offshore Site Visit _V1 SMS_QAL_GU_017a_ Offshore Site Visit Client Report _V1 SMS_QAL_GU_021a_ Supplier Audit Report (Food)_V1 8.

6 FURTHER GUIDANCE SMS_QAL_PR_006_Non-Conformance Procedure_V1 SMS_QAL_PR_007_Corrective and Preventive Action Procedure_V1 SMS_QAL_PR_020_Purchasing Procedure_V1 SMS_QAL_PR_021_Supplier & Sub Contractor Appraisal_V1 SMS_QAL_PR_026_Product Identification and Traceability Procedure_V1 SMS_FS_PR_001_Food Planning_V1 SMS_FS_PR_002_Food Preparation_V1 SMS_FS_PR_004_Shop Management_V1 SMS_HS_PR_013_Housekeeping_V1 SMS_QAL_PR_028_Calibration of Measuring and Test Equipment Procedure_V1 SMS_HS_PR_005_Inspection, Testing and Release of Finished Product Procedure_V1 SMS_QAL_PR_029_Site Visit Reporting_V1