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  • Quality Plan IKAN KALENG Canned Fish

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    waryat
    21 views6 pages
    The quality plan outlines the key steps, parameters, standards, frequency of checks, and personnel responsible for quality control in the canned fish production process. This includes receiving raw materials, cutting/portioning fish, washing, filling cans with fish, cooking sauce, filling cans with sauce, seaming, sterilization, incubation, cartoning, and storage. Standards are defined for materials, processing methods, and final product to ensure safety and quality at each stage of production. The plan is approved by the quality assurance, research and development, and original equipment manufacturer managers.

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    parameter pengecekan produksi ikan kaleng di PT NV

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    The quality plan outlines the key steps, parameters, standards, frequency of checks, and personnel responsible for quality control in the canned fish production process. This includes receiving raw materials, cutting/portioning fish, washing, filling cans with fish, cooking sauce, filling cans with sauce, seaming, sterilization, incubation, cartoning, and storage. Standards are defined for materials, processing methods, and final product to ensure safety and quality at each stage of production. The plan is approved by the quality assurance, research and development, and original equipment manufacturer managers.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    21 views6 pages

    Quality Plan IKAN KALENG Canned Fish

    Uploaded by

    waryat
    The quality plan outlines the key steps, parameters, standards, frequency of checks, and personnel responsible for quality control in the canned fish production process. This includes receiving raw materials, cutting/portioning fish, washing, filling cans with fish, cooking sauce, filling cans with sauce, seaming, sterilization, incubation, cartoning, and storage. Standards are defined for materials, processing methods, and final product to ensure safety and quality at each stage of production. The plan is approved by the quality assurance, research and development, and original equipment manufacturer managers.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
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    of 6

    QUALITY PLAN Halaman

    PRODUK Ikan KALENG Tanggal Efektif

    Step of Parameters of Standard*** Checked by Testing Method Frequently


    Process Process Control /Equipment
    A. Kemasan (kaleng)

    1. COA** Ada
    2. Kondisi fisik
    3. Lapisan dalam/lacquer Visual
    Standar Kualitas Bahan Kemas
    4. Label/printing
    Kaleng
    5. Over lap Micrometer
    6. Ketebalan Micrometer
    B. bumbu
    1. Kemasan
    2. Organoleptik Standar Kualitas Bahan Baku Visual
    Penerimaan Raw 3. Analisa fisika-kimia QC Copacker Setiap Kedatangan Material
    Material 4. Kode Exp. Date Tidak Kadaluarsa QC OEM NV ke Pabrik

    5. COA** Ada
    6. Sertifikat Halal Ada
    C. Ikan
    1. Asal Ikan -
    2. Jenis Ikan
    Visual
    3. Pengawetan
    Standar Kualitas Bahan Baku Ikan
    4. Organoleptik
    5. Size Ikan Timbangan
    6. Kadar NaCl Standar Proses Produksi Titrasi
    7. Formalin 0 Strip

    Pengguntingan/ 1. Hasil Pengguntingan QC Copacker Visual Setiap 1 Jam*


    Standar Proses Produksi
    Pemotongan 2. Rendemen QC OEM NV Timbangan Awal Produksi

    QC OEM NV
    Pencucian 1. Kebersihan Standar Proses Produksi Visual Setiap 1 Bak
    QC Copacker
    1. Berat Ikan QC OEM NV Timbangan
    Spesifikasi Formula
    Pengisian Ikan 2. Jumlah Ikan QC Copacker Setiap 1 Jam*
    Visual
    3. Kebersihan Ikan Bersih
    1. Waktu Timer
    Spesifikasi Formula
    2. Suhu Thermometer
    Exhausting 3. Kematangan Matang QC Copacker Visual Setiap 1 Jam*
    4. Penirisan Tiris QC OEM NV Visual
    5. Berat Ikan Spesifikasi Formula Timbang

    Canned Fish Process Halaman


    Quality Plan Tanggal Efektif

    Step of Parameters of Standard*** Checked by Testing Method Frequently


    Process Process Control /Equipment
    1. Waktu Timer
    Spesifikasi Formula
    2. Suhu Thermometer
    3. NaCl QC Copacker Titrasi
    Setiap Batch
    Pemasakan Saus 4. Brix QC OEM NV Refraktometer
    5. pH Standar Kualitas Produk Jadi ph Meter
    6. Viscositas Brookfield
    7. Total asam Titrasi
    1. Head Space Standar proses Penggaris
    2. Viscositas Saus QC Copacker Brookfield
    Pengisian
    Penampungan Spesifikasi Formula QC OEM NV Setiap 1 Jam*
    Saus
    3. Net Weight Timbangan
    4. Berat Saus
    1. Kode Kadaluarsa Sesuai Standar QC Copacker Visual Awal Produksi
    Seaming 2. Overlape QC OEM NV Micrometer Awal , tengah, akhir produksi
    Standar Proses
    3. Hasil Seaming Visual Setiap 1 Jam*
    1. Waktu QC Copacker Timer
    Sterilisasi Spesifikasi Formula Setiap Batch Sterilisasi
    2. Suhu QC OEM NV Thermometer
    1. Lama Inkubasi QC Copacker -
    Inkubasi 2. Organoleptik SKPJ QC OEM NV Organoleptik Setiap Produksi
    3. Analisa Kimia Sesuai Jenis Analisa
    1. Jumlah Kaleng/ Karton SKBK Karton QC Copacker Sampling per palet
    Kartoning 2. Kode Kadaluarsa Sesuai Standar QC OEM NV Visual setelah proses pengkartonan
    Kartoning Visual

    Note :
    * : Produksi 3 jam atau kurang dilakukan pengecekan setiap 30 menit
    Produksi lebih dari 3 jam pengecekan dilakukan setiap 1 jam
    ** : Kode bahan harus sesuai dengan kode yang ada di COA
    *** : Standard terlampir

    Approved by

    QA Mgr R&D Mgr OEM Mgr


    1 dari 2

    Form/ Remacks
    Checklist

    FRM/04/OEM/01

    FRM/04/OEM/03

    FRM/04/OEM/02

    FRM/04/OEM/04

    FRM/04/OEM/04

    FRM/04/OEM/04
    FRM/04/OEM/04

    FRM/04/OEM/05

    2 dari 2

    Form/ Remacks
    Checklist

    FRM/04/OEM/04

    FRM/04/OEM/04

    FRM/04/OEM/05

    FRM/04/OEM/04

    FRM/04/OEM/04

    FRM/04/OEM/04
    FRM/04/OEM/06

    FRM/04/OEM/04

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