Frequency checking on finished product if production run is 24 hours?

Can anybody willing to share the frequency checking on finished product if the prodcution run 24 hours?

Can anybody willing to share the frequency checking on finished product if the prodcution run 24 hours?

Dear Carine,

More process details required please.

Rgds / Charles.C

Charles, we r tube ice manufacturing company, the prroduction is running 24h. We use colour raffia string to define the product batch, means 1 day got 2 batch. 12h each bach. Ice machine produce the ice every 30 min per cycle. The parameter that we going to check on our finished product is pH, chlorine.... .. Thanks

Is anybody know about his??

For frequency of any checks it would need to be based on risk and practicalities. What are the consequences to the consumer of a failure? Are you releasing the product based upon the results? If so, you need to be able to hold until the results are available. How varied are the results? If very varied, you may need to test more often. If a result failed, how much product would you have to hold and reprocess or retest? Is that too much? Then test more often. Etc, etc.

Dear Carine,


In addition to GMO's comments, the sampling will also depend on how "tight" yr specification is, ie the acceptable range of pH, chlorine.

I presume you mean 1lot/30mins and 24lots/batch and 2batches/day.

The measurements involved are pretty easy/quick and not so expensive I believe. So maybe take duplicate samples every hour over 12 hour period and hv a look at results as per GMO’s ideas. Theoretically one can deduce if the process is “in control” with respect to some stated parameter target from this type of data. just an idea, I forget all the theory (something like that if you can assume all the samples are from a common supply, then the calculation for sample size to estimate a spec.value/range with a given accuracy and known lot variability is Statistics 101 ).

Rgds / Charles.C

Actually our process is quite simple, the raw material is water which supply from local authorities and no other additives was added during the process, can i assume that the quality is guaranteed by local authories, then reduce the frequency of testing? By the way, anybody have some article to share out about the consequences to human health if changing of pH, free chlorine of ice? Thanks in advance.

Dear carine,

The answer to yr first paragraph depend totally on the quality of yr input water / reliability of any guarantee / yr own process hygiene. Unfortunately all unknown to me.

Regarding pH, there is an EC requirement for water to be within a certain range, presumably 7+/- (X) but i forget the X, one units maybe. Healthwise no idea.
For chlorine, most humans (and fish I believe) prefer it to be approx nil, again i think there is an EC maximum but different countries often hv their own opinion/regulation, probably like yours. It's usage/level is potentially linked to the possible appearance of carcinogens in the water so it's not exactly recommended for consumption at any level i think.

Actually our process is quite simple, the raw material is water which supply from local authorities and no other additives was added during the process, can i assume that the quality is guaranteed by local authories, then reduce the frequency of testing? By the way, anybody have some article to share out about the consequences to human health if changing of pH, free chlorine of ice? Thanks in advance.

The US Code of Federal Regulation addresses drinking water in 40CFR141. There is regulation on "secondary" drinking water too that is 40CFR143. To review any US Code of Federal Regulation go to http://www.gpoaccess.../cfr/index.html The US EPA should also be a good source.