6.5 Vehicle temperature checks and condition 6.5.1 For chilled products, a designated person should check the internal temperature of the product by placing temperature recording device in gills, for all vehicles. Despatched frozen or chilled product must be maintained at correct temperature and monitored at the airport prior to release The Qa team should be aware of these checks. It is recommended that extemal digital temperature recorders are on trucks delivering to the port of exit e.g airports, seaports 6.5.2 The internal condition of delivery vehicles must be inspected prior to unloading deliveries or loading finished product, to ensure that vehicles are clean, well maintained and free of foreign bodies, pests and odours 6.5.3 Where, for whatever reason the use of a vehicle is rejected by the Quality Assurance department, the reasons for rejection must be recorded, dated, signed and appropriate corrective action taken. Where contract distribution companies are used, this will mean talking to them directly 6.6 Products returned to chill store at breaks 6.6.1 Depending on the product being manufactured and the ingredients involved, there may be a definite need to return all pre-weighed raw materials, work in progress materials and finished products to the appropriate chill store at break times 6.6. 2 Products which do need to be kept chilled should be suitably racked or contained and covered to prevent product contamination from external sources 6.7 Manual temperature checks carried out and recorded 6.6.1 Where temperature control is a critical factor in the process, from a safety or manufacturing point of view, it should be manually checked at an agreed frequency e. g every 2 hrs and records maintained Temperature control charts or written records must be evident. 6.6.2 Where manual temperature checking is carried out against a standard, the recording document must have the target value and tolerances indicated e.g finished product <2 c plus or minus 1 centigrade 6.6.3 Where manual temperature checking is carried out to cross reference an automated system or independent dial reading, any discrepancies must be investigated and rectified 6.8 Adverse temperature reaction procedure 6.8.1 Whenever temperature is checked, and it is found to be totally out of the tolerance range, swift action must be taken, which will result in minimum risk to the product and its safety. The action taken must be recorded 6.8.2 Where the adverse temperature has already caused problems to the product, or where the duration of the adverse temperature is unknown, then the product should be quarantined, investigated and relevant action taken dependent on the results. e.g low temperature will result in product discolouration 6.8.3 If the adverse temperature is the result of an equipment fault, then the maintenance department should be informed immediately, the fault and date recorded and a time for the repair agreed6.5 Vehicle temperature checks and condition 6.5.1 For chilled products, a designated person should check the internal temperature of the product by placing temperature recording device in gills, for all vehicles. Despatched frozen or chilled product must be maintained at correct temperature and monitored at the airport prior to release.The QA team should be aware of these checks. It is recommended that external digital temperature recorders are on trucks delivering to the port of exit e.g airports, seaports. 6.5.2 The internal condition of delivery vehicles must be inspected prior to unloading deliveries or loading finished product, to ensure that vehicles are clean, well maintained and free of foreign bodies, pests and odours. 6.5.3 Where, for whatever reason the use of a vehicle is rejected by the Quality Assurance department, the reasons for rejection must be recorded, dated, signed and appropriate corrective action taken. Where contract distribution companies are used, this will mean talking to them directly. 6.6 Products returned to chill store at breaks 6.6.1 Depending on the product being manufactured and the ingredients involved, there may be a definite need to return all pre-weighed raw materials, work in progress materials and finished products to the appropriate chill store at break times. 6.6.2 Products which do need to be kept chilled should be suitably racked or contained and covered to prevent product contamination from external sources. 6.7 Manual temperature checks carried out and recorded 6.6.1 Where temperature control is a critical factor in the process, from a safety or manufacturing point of view, it should be manually checked at an agreed frequency e.g every 2 hrs and records maintained. Temperature control charts or written records must be evident. 6.6.2 Where manual temperature checking is carried out against a standard, the recording document must have the target value and tolerances indicated e.g finished product < 2 C plus or minus 1 centigrade . 6.6.3 Where manual temperature checking is carried out to cross reference an automated system or independent dial reading, any discrepancies must be investigated and rectified. 6.8 Adverse temperature reaction procedure 6.8.1 Whenever temperature is checked, and it is found to be totally out of the tolerance range, swift action must be taken, which will result in minimum risk to the product and its safety. The action taken must be recorded. 6.8.2 Where the adverse temperature has already caused problems to the product, or where the duration of the adverse temperature is unknown, then the product should be quarantined, investigated and relevant action taken dependent on the results. e.g low temperature will result in product discolouration. 6.8.3 If the adverse temperature is the result of an equipment fault, then the maintenance department should be informed immediately, the fault and date recorded and a time for the repair agreed