Check the bag before the build needs the reel
Review the package label and seal while the bag is still closed. Compare the exact part and moisture sensitivity information with your receiving record. If the bag is torn or the documented handling history is incomplete, hold the material and ask quality for a disposition before the line needs it.
A clean stock record does not prove an unopened package is intact. A box can be undamaged while a sealed inner bag is punctured. Record what you actually inspected and identify the reel or tray so the rest of the shipment is not held by mistake.
At opening, preserve the evidence you need later
Use the handling procedure for the specific part and facility. Capture the opening time, lot identifier and the condition of any required humidity indicator card or desiccant. Read the card according to the supplier's or site's instructions; the markings and criteria matter more than a generic description of the colors.
If a shift uses only part of a reel, label and transfer the remainder under the site's moisture-control procedure. Maintain the exposure record across shifts. An unlabelled partial reel leaves the next operator unable to tell whether they can safely release it.
| Event | Record |
|---|---|
| Received sealed | Part, lot and observed bag condition |
| Opened | Time, handling evidence and operator |
| Split or moved | Quantity and traceability for each remainder |
| Condition uncertain | Hold location, reason and quality owner |
TI's quality and packaging FAQ describes why packaging, desiccant and the customer's storage conditions matter. Ask the relevant manufacturer or quality owner for the approved handling instructions. Do not apply a generic bake time to an unknown part or container.
Who this is for
This is a receiving and handoff checklist for teams buying moisture-sensitive surface-mount parts. It does not specify floor-life or reconditioning parameters. Keep the purchase evidence pack linked to the actual lot record so packaging exceptions can be traced back to the order.