2 replies to this topic

[Nutritious_ff]

We are switching from a manual system to an online food safety and quality management system and currently reviewing our line check forms to see if there are any checks or records that we can incorporate into our system to make it better. We manufacture cold pressed nutrition bars. What are some common daily operation checklists that you use? Specifically for pre op, sanitation, label verification, quality checks, are there any resources online?

[Mahmoud Bakr]

where I work 

My HACCP team use a sanitation checklist at the end of the day for the daily S.S.O.P like filler 1 , filler 2 , Grinder , clipper, knifes floor and the drain tunnel and the quality supervisor follow these procedures and the quality of sanitation at the end of the night shift because we have a 24/6 working days .

for the label we use a print from the message on the package .

the metal detector have a control forum and an assurance forum for the three contaminating  testing bars   each working hour .

the weekly S.S.O.P has its own follow up prints   

[zoelawton]

We have a pre-op check of the lines, lights (glass), insectocuters (glass), staff workwear (PPE etc.) and knives (check they are all in tact) 

 

We have a record for assigning safety knives out.

 

We have quality checks every hour on each line recording the date, line, product, BB dates, supplier etc. We also check weights and specifications on a seperate system hourly. 

 

We have a check on any labels used stating amount printed, amount used, and amount destroyed and this is to be signed by QC and the supervisor. 

 

We have cleaning checklists for each area that are completed every day. 

 

We have forms for changing the supply date and for the best before date, again to be signed by QC and a supervisor. 

 

We have forms for changeover of product. We have temperature checks (3xdaily). We have vehicle loading checks, including pest and temp.

 

This is just off the top of my head but i know there are several more.