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Creams: SOP for Disposal of Rejected Batches of Creams – V 2.0

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Creams: SOP for Disposal of Rejected Batches of Creams – V 2.0

Standard Operating Procedure for Disposal of Rejected Batches of Creams

Department Creams
SOP No. SOP/CRM/079/2025
Supersedes SOP/CRM/079/2022
Page No. Page 1 of 5
Issue Date 21/01/2026
Effective Date 26/01/2026
Review Date 21/01/2027

1. Purpose

This SOP outlines the procedure for the safe and compliant disposal of rejected cream batches. The goal is to ensure that non-conforming products are handled and discarded in a way that minimizes any risks to safety, quality, or the environment.

2. Scope

This SOP applies to all cream batches that do not meet quality standards or regulatory requirements and need to be discarded. It covers the steps for identifying, segregating, and disposing of rejected batches in compliance with environmental and regulatory guidelines.

3. Responsibilities

  • Production Team: Responsible for identifying rejected batches, segregating them, and ensuring they are handled according to the SOP.
  • Quality Control (QC): Responsible for verifying the rejection of batches and ensuring they meet the criteria for disposal.
  • Quality Assurance (QA): Oversees the entire disposal process to ensure that it complies with GMP, regulatory standards, and internal policies.
  • Environmental Health and Safety (EHS) Team: Ensures that rejected batches are disposed of following environmental safety standards and regulations.
See also  Creams: SOP for Conducting FTIR Analysis of Cream Ingredients - V 2.0

4. Accountability

The Head of Production is accountable for ensuring that rejected batches are handled and disposed of as per this SOP. The QA Manager is responsible for ensuring that the process adheres to regulatory standards and internal policies.

5. Procedure

5.1 Identification of Rejected Batches

  1. Rejected batches can be identified based on the following criteria:
    • Failure to meet quality specifications (e.g., texture, consistency, pH, microbial count).
    • Non-compliance with regulatory requirements.
    • Any other defect or issue detected during in-process checks or post-production testing.
  2. Document the reason for rejection in the Batch Rejection Log (Annexure-1).
  3. Inform the production and quality control teams about the rejection and initiate segregation procedures immediately.

5.2 Segregation and Labeling of Rejected Batches

  1. Once a batch is identified as rejected, it must be physically segregated from other batches to prevent cross-contamination.
  2. Label the rejected batch with clear markings such as “Rejected – Not for Use” and the batch number to ensure traceability.
  3. Place the rejected batch in a designated storage area that is separate from other batches to prevent accidental use.

5.3 Disposal of Rejected Batches

  1. Ensure that the disposal process follows all local environmental, safety, and regulatory guidelines.
  2. The disposal method for rejected batches may include:
    • Safe incineration.
    • Disposal through authorized waste management services.
    • Disposal in accordance with hazardous waste management guidelines if the product poses environmental or safety risks.
  3. For non-hazardous rejected batches, ensure they are disposed of in a manner that complies with waste disposal regulations.
  4. Ensure all disposal actions are documented and that the Batch Disposal Record (Annexure-2) is updated accordingly.
See also  Creams: SOP for Operating Batch Mixers in Cream Manufacturing - V 2.0

5.4 Environmental Impact Assessment

  1. The EHS team must assess the environmental impact of disposal, especially for hazardous or large quantities of rejected batches.
  2. Implement measures to reduce environmental impact, such as using approved disposal services that comply with environmental safety standards.
  3. Ensure that disposal records are maintained to verify compliance with local and international environmental regulations.

5.5 Final Documentation

  1. Update all relevant records, including:
    • Batch Rejection Log (Annexure-1).
    • Batch Disposal Record (Annexure-2).
    • Environmental Impact and Disposal Report (Annexure-3).
  2. Ensure that all disposal actions are signed off by the appropriate personnel in the EHS team and QA team.

5.6 Final Approval

  1. The QA team must review all records related to the disposal of rejected batches and ensure compliance with GMP and regulatory guidelines.
  2. The disposal of any rejected batch should only be considered complete once it has been reviewed and approved by both the QA and EHS teams.

6. Abbreviations

  • GMP: Good Manufacturing Practices
  • QC: Quality Control
  • QA: Quality Assurance
  • EHS: Environmental Health and Safety
  • PPE: Personal Protective Equipment
See also  Creams: SOP for End-Point Detection during Cream Mixing - V 2.0

7. Documents

  1. Annexure-1: Batch Rejection Log
  2. Annexure-2: Batch Disposal Record
  3. Annexure-3: Environmental Impact and Disposal Report

8. References

  • Good Manufacturing Practices (GMP) Guidelines – 21 CFR Part 211
  • International Conference on Harmonisation (ICH) Q7 – Good Manufacturing Practice for Active Pharmaceutical Ingredients
  • Environmental Protection Agency (EPA) Guidelines for Waste Disposal

9. SOP Version

Version: 2.0

10. Approval Section

Prepared By Checked By Approved By
Signature
Date
Name
Designation
Department

11. Annexures

Annexure-1: Batch Rejection Log

Batch Number Reason for Rejection Rejection Date Operator Comments
12345 Failed pH Test 21/01/2026 John Doe Rechecked and confirmed non-compliance

Annexure-2: Batch Disposal Record

Batch Number Disposal Method Disposal Date Disposal Personnel Comments
12345 Incineration 21/01/2026 Jane Smith Disposed according to EHS guidelines

Annexure-3: Environmental Impact and Disposal Report

Batch Number Environmental Impact Assessment Disposal Method Environmental Compliance
12345 No significant environmental impact Incineration Compliant with local regulations

Revision History:

Revision Date Revision No. Revision Details Reason for Revision Approved By
01/03/2024 1.0 Initial Version New SOP Creation QA Head
01/03/2025 2.0 Format Revision and Updates Standardization of Document QA Head
Creams V 2.0 Tags:Batch record documentation for creams, Change control procedures for cream manufacturing, Cleaning and sanitization SOPs in creams production, Complaint handling SOPs in creams production, Continuous improvement SOPs for cream manufacturing, Cream manufacturing process guidelines, Creams production documentation practices, Deviation handling SOPs in creams production, Employee training SOPs in creams manufacturing, Environmental monitoring SOPs in creams manufacturing, Equipment calibration SOPs for cream manufacturing, GMP compliance in creams production, Internal audit procedures in creams production, Packaging and labeling SOPs for creams, Pharmaceutical SOPs, Product quality review procedures for creams, Product release criteria SOPs for creams, Quality control SOPs for creams, ream manufacturing SOP, Regulatory requirements for cream production SOPs, Risk management SOPs in creams manufacturing, Stability testing SOPs for cream products, Standard operating procedures for skincare products, Supplier qualification SOPs for cream ingredients, Validation protocols for cream production processes

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Standard Operating Procedures V 1.0

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