FOOD SAFTEY

At CultivaLink Global, this Standard Operating Procedure (SOP) outlines the measures taken to ensure food safety during export operations from our warehouse. It is effective from [insert date] and applies to all staff and subcontractors involved in the handling, storage, and shipment of food products. The warehouse manager is responsible for overseeing implementation, while the Quality Assurance team ensures compliance through regular monitoring and audits.

All personnel must undergo mandatory HACCP and GMP training. They are required to follow strict personal hygiene practices, including wearing clean uniforms, gloves, and hairnets, and avoiding the use of jewelry. Employees feeling unwell must report to their supervisors and will be reassigned to non-food handling roles.

Sanitation is a critical component of our operations. All food contact surfaces and equipment must be cleaned daily using approved, food-safe cleaning agents. Weekly pest control is carried out by a certified service provider, and all sanitation activities are documented in logs maintained by the warehouse team.

Storage of food products is managed under strict temperature controls. Refrigerated items are stored at 0–4°C, and frozen goods at -18°C. All thermometers are calibrated weekly, and inventory rotation follows the FIFO or FEFO system to ensure product freshness.

Products are handled with minimal manual contact and assigned traceable lot numbers from receipt through to dispatch. The warehouse is zoned to separate raw, processed, and allergen-containing items, preventing cross-contamination. All packaging materials used are food-grade and compliant with international export regulations. Labels clearly indicate the product name, origin, batch number, production and expiry dates, and any allergen information, in accordance with the import country’s food safety guidelines.

Detailed records are maintained for all activities, including temperature logs, training completion, cleaning schedules, pest control, and inventory tracking. Documents such as Certificates of Analysis (COAs) and Material Safety Data Sheets (MSDS) are retained for a minimum of five years for traceability and inspection purposes.

To prevent contamination, any damaged or suspicious products are immediately isolated and logged. Dedicated zones are used for cleaning, sorting, packing, and loading. All water used in cleaning is tested regularly to ensure it meets potable standards.

CultivaLink Global maintains an up-to-date recall plan, tested bi-annually through mock recall exercises. An incident log is kept for any food safety concerns, and is reviewed monthly by the Quality Assurance team. Internal audits are performed monthly, with third-party audits conducted quarterly. This SOP is reviewed annually, or sooner if regulatory changes occur.With over 10 years of experience in the international business and trade industry, CULTIVALINK GLOBAL has helped numerous clients achieve their global business goals. Our team of experts has a wealth of knowledge and experience in navigating the complexities of international trade.