Standard Operating procedure of

Raw Material preparation for cheese

FORSAN FOODS FACTORIES

ISSUE 3

DATE: 03/05/12

SOP/CH/PR-26

Page 1 of 3

OBJECTIVE
1. To guide Production personnel on how to handle Raw material which includes
confirming the respective material, unwrapping the outer packing and Pre-weighing.
2. To properly document and for tracing the Raw material usage.
PROCEDURE:
A. HANDLING OF CHILLED ITEMS
1. After coordinating with the cooker operator regarding product and material
requirement, get confirmation from supervisor for QC release of the respective
material, if already released withdraw Raw material from the warehouse
personnel.
2. After withdrawing Raw material from warehouse, unwrap the outer packing of the
material and keep in cleaned plastic pallet. Cartons are not allowed in processing
area. Ensure that the knife used is of good quality and any damage of knife should
be reported immediate.
3. While unwrapping the cartons, take extra care for cutting open the cartons. The
inner liner should not be damaged or cut open.
4. No material must be prepared which is contaminated physically (including any
microbial growth, or any other physical hazard/ damage). If any abnormality
found while unwrapping the outer packing of material, must be informed with
supervisor immediately for necessary action and the product must be kept in
designated area with proper labeling.
5. After coordinating with the cooker Operator regarding Raw material required,
unwrapped cartons (with inner liner) should be loaded in the loading conveyor. If
any abnormality is there inform with supervisor for necessary action.
6. All necessary details that Time of loading, other product related details (Prod.
Date, Expiry Date, Supplier, etc which is available) of material which was loaded
in conveyor for processing area should be recorded in Document QF/CH/PR - 36.
7. If there any material rejected for Disposal must be kept in designated area and
dispose after getting Quality controller and Supervisor approval in Document
QF/CH/PR 32.
8. Do not withdraw any ON HOLD or Rejected material for preparation.
9. At end of the production, If there any excess unwrapped material keep in cold
store with label as Already issued to Production and inform with warehouse
personnel. No material should be let to stay outside in the preparation area for
long time.

Standard Operating procedure of

Raw Material preparation for cheese

FORSAN FOODS FACTORIES

ISSUE 3

DATE: 03/05/12

SOP/CH/PR-26

Page 2 of 3

10.Coordinate with cooker operators and arrange all the necessary rework. Never use
susceptive rework or contaminated rework for cooking or any production.
11.Coordinate with cooker operator to give account of used material to warehouse
personnel at end of the day by cooker operator.
B. HANDLING OF DRY ITEMS
1. Clean and prepare the powder cart (if powder is sucked by vacuum).
2. After coordinating with the cooker operator regarding product and material
requirement, get confirmation from supervisor for QC release of the respective
material, if already released withdraw Raw material from the warehouse
personnel.
3. No material must be prepared which is contaminated physically (including any
microbial growth, or any other physical hazard).
4. Use only proper tools like scissors, knife which is issued to operators. If any tools
found damages, inform supervisors for immediate action.
5. Coordinate with supervisor regarding product name and no of batches requirement
if there is any change in production schedule, same should be recorded in
Document QF/CH/PR 31 with approved recipe detail from Document QF/CH/PR
30 and if any return material from processing area must write in remark column of
Document QF/CH/PR 31
6. Material must be prepared after getting the recipe from supervisor in Document
QF/CH/PR 30 and coordinate with supervisor / cooker operator for any online
recipe change.
7. After withdrawing material from warehouse, unwrap the outer packing of the
material which is not allowed in processing area and keep in cleaned plastic
pallets.
8. Pre-weigh the required qty of material in food grade plastic bag and identify the
item in bag by permanent marker. No bag or pre weighed article should be left
unidentified. Always use plastic crates designated for pre weighed items for
storing the materials.
9. Transfer the pre weighed material (in batched) to the cooking area through the
loading conveyor.
10.After coordination with cooker operator through phone, balance dry material for
each batch will be added in powder cart (if the powder is to be vacuum sucked).
Ensure that the plastic from the powder bags should not go along with the
product.
11.Coordinate with cooker operator very closely to ensure that all the powder from
the powder cart is sucked completely.

Standard Operating procedure of

Raw Material preparation for cheese

FORSAN FOODS FACTORIES

ISSUE 3

DATE: 03/05/12

SOP/CH/PR-26

Page 3 of 3

12.Record the quantity usage, other details (Prod. Date, Expiry Date, Supplier, etc
which is available) in the corresponding Document QF/CH/PR 30.
13.At end of the production, if there any excess prepared material keep with label as
already issued to Production and inform with warehouse personnel.
14.Fill in the material request form for the quantity prepared and handover to
warehouse after approval from production supervisor/Shift Manager for stock
accounting.

RECORDS GENERATED WITHIN THIS PROCEDURE

TITLE
Cheese Pre weighing
report
Input Report- De boxing
area

IDENTIFICATION

TYPE

QF/CH/PR - 30

HC

QF/CH/PR - 36

HC

WHERE
FILED
Production
Office
Production
Office

**** End of Document****

FILING
METHOD
Date

MINIMUM
RETENTION
2 years

DISPOSAL

Date

2 years

Shred

Shred