Getting ready for GMP's Cert. Audit for Bakery . Need some help with Process Control. Am not sure I understand exactly what they are asking for.
From the expectations manual, I think they want the process steps for each product produced including: documented process targets for the measurable elements regarding quality and meeting specifications, control of formulations, specific points in production that are crucial to quality of finished product.
i interpret that to mean ( very rough draft for Frozen Bagels):
Rec & Storage of ingredients and packaging materials - documented
Mix ingredients - how & documented (control formulations)
Divider- weight check - documented (specification/quality control)
Former - belt speed - documented (spec/quality control)
Blast Freezer - temp - documented (spec/quality control)
Finished Product - visual insp- documented (spec/quality control)
Packing - weight - documented (spec control)
Storage - temp - documented (spec/quality control)
This is very rough draft and I may have left steps out or have them out of order. Am I on the right track????
Thanks for any help.