1. Weighing ingredients:
a) Weighing must use an electronic scale with a weighing accuracy of 0.02 kg;
b) Weighing workers in strict accordance with the "Production Daily Report" issued by the Quality Control Department to receive small materials, no multi-collar, wrong collar, strict adherence to the "first in, first out" principle;
c) The batching scale must be accurately corrected before weighing, and the abnormality must be notified to the quality control in a timely manner;
d) accurately weigh the ingredients according to the weighing list issued by the quality control department;
e) The principle of “first in, first out†should be strictly followed when weighing raw materials;
f) Minimize the loss of waste, , and material leakage, and timely remove and recycle the waste, , and material leakage. For the material that cannot be removed or abnormal, notify the quality control to wait for treatment;
g) It is necessary to seal the materials in time, and accurately check the “ Daily Report†according to the requirements of the quality control personnel, and find out the causes to be corrected in time. After all the verifications are correct, the quality control will be signed and confirmed, otherwise it will not enter production;
h) After being weighed, it should be placed neatly, the label should be clear, and the same package should not have different types or quantity of labels;
i) After weighing the ingredients, we must arrange the work site; clean the ingredients on site;
2, the use of packaging labels:
Labels and packaging must be used in accordance with the required standards. Temporary packaging must be clearly marked (including production date, weight, variety).
3, loading:
a) Before the loading of materials, carefully check the quantity, quantity and weighing of the large-scale varieties and quantity in the weighing machine, and whether the quantity is consistent and the order of placement is correct, otherwise it may not enter production;
b) The principle of “first in, first out†must be followed when ;
c) When loading, the rope head and other debris must be removed from the bag mouth;
d) In the process of feeding, it is necessary to minimize the amount of waste, , and material leakage. It is necessary to timely remove and recycle the waste, , and material leakage. For the inability to or abnormal materials, we must notify the quality control to wait for treatment;
e) When the variety is changed, the feeder will clean the mixer in time; notify the receiver to prepare the corresponding packaging bag;
f) After loading the material, it is necessary to organize the work site in time and clean the loading site;
Kitchen Sink strainers are used to prevent food, waste, scraps from running down the drain and clogging kitchen pipes; Use the Stopper to fill the sink with water for washing and soaking. Our products are designed to be simple and unobstructed to match any style of sinks. And they are made of high-quality stainless steel, durable, not easily deformed, and easy to clean.
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JIANGMEN MEIAO KITCHEN AND BATH CO.,LTD , https://www.jmmeiaogroups.com