FOOD INDUSTRY Page 1 of 13

FLÓREZ AND CO. S.A.S.

PROCEDURE FOR IDENTIFICATION PC-P-002
AND TRACEABILITY

1. OBJECTIVE
Determine how products are identified at the different stages of the production process, according to the stages.
defined in the HACCP plan for menu preparations and follow the traceability of the raw material, product in
process or finished based on the monitoring system to reconstruct the history of a preparation in the case of a
non-compliant product or an attempted poisoning.

2. SCOPE
This procedure is transversal to the operational procedures of the production process, covering the identification and
traceability of products from the receipt stage to the provision of the food service. It also includes
other variables that are considered to track a preparation.

3. DEFINITIONS
3.1. MICROBIOLOGICAL QUALITY
The safety of a food is determined by the count of microorganisms within permissible limits.
being suitable for human consumption.

3.2. FOOD OF GREATEST RISK TO PUBLIC HEALTH

Foods that may contain pathogenic microorganisms and promote the formation of toxins or the growth of
pathogenic microorganisms and foods that may contain harmful chemical products.

REVIEWED: Version No.

Nombre: Equipo de Inocuidad APPROVED:
Nombre: Marcela Franco Álvarez
Position: Management
9
Fecha: 20 de noviembre del 2018 Date: November 20, 2018
 FOOD INDUSTRY Page 2 of 13
FLÓREZ AND COMPANY S.A.S.
PROCEDURE FOR IDENTIFICATION PC-P-002
AND TRACEABILITY
3.3. EXCESS OF FINISHED PRODUCT
Finished product surplus refers to the preparations that remain either in the self-service or in the
different production teams, which have not come into contact with users, nor with the environment other than the
process and self-service areas.

3.4. PRELIMINARY FOOD

This is called the food or raw material that has been subjected to a process or preparation prior to production.

3.5. IDENTIFICATION
Labeling or physical marking. Different mechanisms are used such as: adhesive label or acrylic plaque for the
repackaged products, always protecting the safety of the product. Regarding the label placement, this
It should be located for the bottles, pots, and other containers on the front face of the packaging, and for the cans on the lid.
to make it easier to visualize.

3.6. TRACEABILITY
The ability to trace the history, application, or location of a product through identifications.
registered. Applies to: raw materials, finished products, equipment, food handlers, and production.

4. AUTHORITY
The responsibilities for establishing, maintaining, and updating this procedure lie with the Production and Safety team.
Those responsible for its compliance are the leaders of the Food Services.

5. DEVELOPMENT
For this procedure, the complete development in the established format does not apply, as the responsible parties and the
the generated records took place in the operational procedures specific to the mentioned activity.
 FOOD INDUSTRY Page 3 of 13
FLÓREZ AND CO. S.A.S.
PROCEDURE FOR IDENTIFICATION PC-P-002
AND TRACEABILITY
Review Manual of Good Comprehensive Manufacturing Practices PC - M - 005

ACTIVITY DOES IT REQUIRE EXPLANATION? RESPONSE- DOCUMENT

What does it do? How does he/she do it?
BLE OS
Who does it? What records
they are generated
in the activity

IDENTIFICATION AND TRACEABILITY

A PCC, RAW MATERIALS AND EQUIPMENT

The following lists all the stages in sequential order that include the different preparations considered in the plan.
HACCP, it should be noted that not all stages apply to all preparations.

Receive subjects Manipulator CO-F-002

raw materials and supplies of food CO-F-015
TRACEABILITY MEASURE
IDENTIFICATION responsible for
TO RAW MATERIALS CONTROL
receive
Not applicable due to the short time. The provider is known to BPM
elapsed between this stage and the through of:
storage, since this is Order form by
immediate for the conservation of the food service
food quality. CO-F-015.
Orders externals,
telephone or personal
CO-F-002.
 FOOD INDUSTRY Page 4 of 13
FLÓREZ AND CO. S.A.S.
PROCEDURE FOR IDENTIFICATION PC-P-002
AND TRACEABILITY
Store Manipulator Not applicable
raw materials of foods
TRACEABILITY MEASURE
Includes allergens IDENTIFICATION TO THE RAW MATERIALS CONTROL responsible for
store
The labels must be filled out with the Through the signs, he/she BPM
next information: it provides traceability to the
raw materials.
For the case of raw materials:
1. Date on which the product was received Additionally the symbol
(day, month, year), in numbers, of allergens allows
separated by hyphens. identify the products
2. Product name: applies to allergens in the stage of
meat and re-storage products, both in
packaged. raw materials warehouse
3. Amount in pounds or kilos (only for dry and equipment of
meat products). preservation, whether in
4. Name of the internal supplier or the shelf or container
external (when applicable). that contains it.
5. Expiration date and batch of the
repackaged products and of the In the centers of
meats. distribution where if
store milk, eggs,
Note 1: the labels are located on the face sardine ycereals
visible a las estanterías, de tal manera también aplica el símbolo
that are easily accessible. of allergen.
Note 2: when the products are of
the same batch can be labeled one
only unity, ensuring that all the
units are collected in a
same packaging and that it is not used the
unit that bears the label.
Note 3: when a container is opened,
whose content is not consumed of
immediate manner (tomato sauce)
the opening date must be labeled
container.
3. Store Manipulator Not applicable
detergents and TRACEABILITY MEASURE
of food
disinfectants IDENTIFICATION in charge of
TO DETERGENTS AND CONTROL
DISINFECTANTS store
The chemicals for the processes of Through the signs, one BPM detergents and
cleaning and disinfection are labeled with traceability to the disinfectants
the security diamond. detergents y
disinfectants.
DISINFECTANT SOLUTION FOR
ASPERSION:
Date when it is prepared
solution (day, month, year), includes the
hour.
2. Concentration of the solution.
3. Rhombus e information of
security.
4. Dispenser cleaning date.

DISINFECTANT SOAP FOR

HANDS:
Date on which the soap is dispensed
commercial to the dispenser (day,
month, year), includes the time.
2. Rhombus e information of
security.
3. Dispenser cleaning date.
Store Manipulator Not applicable
preliminaries TRACEABILITY
of food
IDENTIFICATION TO RAW MATERIALS AND MEASURE responsible for
TO THE TEAMS OF CONTROL store
CONSERVATION preliminaries
It applies to the case of fruits to know the state of BPM
juices, desserts, and vegetables for equipment hygiene through
salads, which are stored for: PC
more than 6 hours, they must be labeled from the Verification of the process of
next form: disinfection PC-F-027.

1. Date (day, month, year). The functioning is known.

2. Name of the vegetable. from the team through:
3. Number of servings. Temperature log
4. Destination (menu component) and PC-F-049.
date (day, month, year)
5. Consumption service. The time is known and
6. Time of entry into the team temperature of
conservation. storage through:

PC-F-052 PCC Control

for fruits and vegetables
raw and cooked
5. Store Manipulator Not applicable
finished product TRACEABILITY
of foods
IDENTIFICATION TO THE FINISHED PRODUCT MEASURE responsible for
AND TO THE TEAMS OF CONTROL store
CONSERVATION product
Apply for the preparations The state of is known BPM finished
finished, to be stored during equipment hygiene through
more than 6 hours, they must be labeled from the: PC
next form: Verification of the process of
1. Date (day, month, year). disinfection PC-F-027.
2. Name of the preparation.
3. Number of servings. The functioning is known
4. Consumer service. from the team through:
5. Entry time to the team Temperature log
conservation. PC-F-049.

Note: For distribution centers

always apply the identification of
product finished like this the
storage should be less than 6 hours.
6. Store Manipulator Not applicable
surpluses of TRACEABILITY
of food
production IDENTIFICATION TO THE FINISHED PRODUCT MEASURE responsible for
AND TO THE TEAMS OF CONTROL store
CONSERVATION surpluses of
Apply for the preparations The state of is known BPM production
finished, which remain after the hygiene of the equipment through
provision of the service. de: PC
1. Date (day, month, year) when it Verification of the process of
generates the surplus. disinfection PC-F-027.
2. Name of the preparation.
3. Number of servings. The functioning is known
4. Nearby consumption destination (no of the team through:
more than 24 hours. Temperature recording
5. Time of joining the team PC-F-049.
conservation.

Note: The surplus that is transferred

from the distribution centers to
the production centers must
include the following information:
1. Date (day, month, year).
2. Name of the preparation
3. Temperature of packaging to
transport vehicle.
4. Packing time for the vehicle
transport
5. Final destination: this must guarantee
the application of a new PCC.
7. Store Manipulator of Not applicable
product no TRACEABILITY MEASURE
foods
according to IDENTIFICATION TO THE PRODUCT NO responsible for
CONTROL
IN ACCORDANCE product no
There is an assigned space and It made traceability BPM in accordance
marked for storage by means of the subjects
(cold and dry), of the product not raw materials.
as agreed.
Activity No. 1
Raw materials: with the packaging for
facilitate traceability by
from the Purchasing department:
Date the product was received
(day, month, year).
2. Product name.
3. Quantity.
4. Internal or external provider.
5. Batch, manufacturing date and/or
expiration.

Product made in the services of

nutrition (en process o
finished)
1. Date (day, month, year), in numbers.
2. Name of the preparation.
3. Number of servings.
4. Destination with date (day, month, year)
what the preparation will be used for,
as long as there is no impact
of microbiological quality.
8. Pack / Auxiliaries of Not applicable
transport and receive TRACEABILITY MEASURE
SdeA
in centers of IDENTIFICATION TO THE PRODUCT CONTROL
distribution TRANSPORTED
The containers are identified with the Verification of the process PC
client or destination name and the disinfection PC-F-
name of the preparation. 027.
PC-F-025 List of
See procedure for dispatch and condition check
transport of finished product PC-P- hygienic sanitary of
10. vehicle.
Checklist for
The unloading area is identified. to dispatch product
finished product and is verified the finished PC-F-029.
correspondence of the terms Study of variables of
downloaded. control for centers of
distribution PC-F-032.
This control must
to do it every day in
each service provided.

9. Serve / preserve Administrator Not applicable

Auxiliaries of
TRACEABILITY MEASURE
IDENTIFICATION
TO THE FINISHED PRODUCT CONTROL SdeA

Does not apply because the product is Verification of chlorine BPM

find in the teams of residual and pH PC-F-044.
distribution. Verification of the process of PC
disinfection PC-F-027.
Temperature log PCC
PC-F-049.
Temperature control in
the service stage PC-F-
023.
 Study of variables of
control for centers of
distribution PC-F-032.
Conformity with the
acceptance criteria of
preparations PC-F-031.
Checklist for the
provision of the service PC-
F-051.

OTHER VARIABLES TO CONSIDER FOR TRACEABILITY

1. Traceability to validate microbiological quality when required, either by request from Leader of SdeA Report of
finished product client or for monitoring, control samples of ALL components are taken. analysis
(analysis that make up the menu of the day (preparations and dressings that are offered) Boss of microbio-
microbiological regardless. Production logical of
laboratory
See instructions for the isolation of food samples PC-I-013

2. Traceability to the responsible handlers of a preparation can be verified according toLeader of SdeA Checkups
person involved with the functions manual of the respective food service PC-M-004, or the doctors
in the preparation shift schedule when applicable and/or with the handler's signature in the records Chief of occupy
of temperature and disinfection, according to the assignment of functions. Production nationals

Health and sanitary conditions can also be checked

manipulators, validating their hand washing and disinfection process during the
productive process through periodic microbiological analyses and through its sheet
occupational physician, respectively.

Labeling Instruction PC-I-014, supporting document for this procedure

 TRACEABILITY EXERCISE
Field application (food services).
Para tener un control del proceso de trazabilidad se realizará un ejercicio de Team of PC-F-053
traceability where the information described in this procedure will be gathered Safety Traceability
applicable to raw materials, finished products, or manufactured products. the subjects
The information related to the exercise of traceability must be recorded in the cousins and
format PC-F-53 Traceability of raw materials and finished product. product
finished

6. STANDARDS OR REFERENCE DOCUMENTS

Resolution 2674 of 2013
Procedure for identifying and controlling hazards and risks to collaborators and product PC-P-011.
NTC 5830

7. LAST CHANGE OF THE PROCEDURE

RESPONSIBLE
VERSION DATE ITEM MODIFIED DESCRIPTION
CARGO
The item 'Exercise of Safety Team
Traceability to personnel traceability. Along with the format
9 20/11/2018
involved in the preparation PC-F-053 Traceability to materials
raw materials and finished product
 The store activity unfolds
in the following activities:
Activity 2: Store
raw materials. Includes
allergens
Activity 3: Store
Activity No. 2: Store detergents and disinfectants
Activity 4:
Preliminary storage
8 15/11/2017 Activity 5: Store product Marta Otalvaro – Jefe producción
finished.
Activity 6: Store
surpluses of
production
Washing activities are eliminated.
N.A.
and disinfect

Two activities are summarized:

N.A. Pack/Transport and Receive in
distribution centers

The instruction PC-I-014 is included,

N.A.
as supporting document