Professional Documents
Culture Documents
Operation Department
Machine
Worker
Analyst Start Time Finish Time
Work Elements, Machine Settings and Observations Cycle No. (Regular Elements)
Element Number and Description 1 2 3 4 5
Tobs
1 PR
Tn
Tobs
2 PR
Tn
Tobs
3 PR
Tn
Tobs
4 PR
Tn
Tobs
5 PR
Tn
Normal Time = Sum of Tn (regu
Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 3.56 3.46 3.58 3.45
1. Apply cure salt or cure mix PR 95% 95% 95% 95%
Tn 3.38 3.29 3.40 3.28
Tobs 2.45 2.75 2.55 2.52
2. Place the meat into plastic storage bag and tightly seal PR 90% 90% 90% 90%
Tn 2.21 2.48 2.30 2.27
Tobs 1.27 1.17 1.23 1.15
3. Put the meat in the refrigator to allow the curing
PR 105% 105% 105% 105%
process
Tn 1.33 1.23 1.29 1.21
Normal Time = Sum of T
Page 1 of 3
Part No.: 3
Tooling:
Worker No.: #032
e: 10:30 am Elapse Time: 2 hours
Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 5.25 5.17 4.59 5.1
1. Remove the hind foot PR 85% 85% 85% 85%
Tn 4.46 4.39 3.90 4.34
Tobs 4.35 4.19 4.26 4.13
2. Make long-cut and short-cut hams PR 90% 90% 90% 90%
Tn 3.92 3.77 3.83 3.72
Tobs 4.55 4.49 4.56 4.53
3. Remove the skin and fat from the rump end of the ham PR 110% 110% 110% 110%
Tn 5.01 4.94 5.02 4.98
Tobs 5.75 5.67 5.69 5.71
4. Remove forefoot PR 95% 95% 95% 95%
Tn 5.46 5.39 5.41 5.42
Tobs 4.75 4.79 4.66 4.63
5. Remove fore end PR 105% 105% 105% 105%
Tn 4.99 5.03 4.89 4.86
Tobs 4.25 4.39 4.46 4.33
6. Remove jowl or cheek meat PR 95% 95% 95% 95%
Tn 4.04 4.17 4.24 4.11
Tobs 3.15 3.05 3.12 3.08
7. Divide shoulder into two cuts PR 85% 85% 85% 85%
Tn 2.68 2.59 2.65 2.62
Normal Time = Sum of T
Page 2 of 3
Part No.: 2
Tooling
Worker No. #027
e: 11:30 am Elapse Time 3 hours
Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 2.25 2.17 2.59 2.11
1. Press the power button PR 90% 90% 90% 90%
Tn 2.03 1.95 2.33 1.90
Tobs 3.05 3.15 3.02 3.18
2. Heat up the container PR 85% 85% 85% 85%
Tn 2.59 2.68 2.57 2.70
Tobs 4.55 4.59 4.56 4.63
3. Open the lid of autoclave container PR 105% 105% 105% 105%
Tn 4.78 4.82 4.79 4.86
Tobs 5.25 5.37 5.39 5.21
4. Get the sealed ham PR 95% 95% 95% 95%
Tn 4.99 5.10 5.12 4.95
Tobs 4.35 4.39 4.46 4.43
5. Place the hermetically sealed ham in autoclave
PR 90% 90% 90% 90%
container
Tn 3.92 3.95 4.01 3.99
6. Submit the hermetically sealed ham to thermal Tobs 5.75 5.67 5.79 5.61
treatment with a define temperature and time PR 110% 110% 110% 110%
combination Tn 6.33 6.24 6.37 6.17
Tobs 0.35 0.39 0.36 0.43
7. Open the lid PR 90% 90% 90% 90%
Tn 0.32 0.35 0.32 0.39
Tobs 1.35 1.27 1.12 1.15
8. Get the sealed ham from the autoclave container PR 95% 95% 95% 95%
Tn 1.28 1.21 1.06 1.09
Tobs 3.35 3.27 3.12 3.15
9. Prepare the metal basket PR 85% 85% 85% 85%
Tn 2.85 2.78 2.65 2.68
Tobs 3.45 3.47 3.42 3.45
10. Place the thermal processed ham in a basket PR 90% 90% 90% 90%
Tn 3.11 3.12 3.08 3.11
Normal Time = Sum of T
Page 3 of 3
Part No. 1
Tooling
Worker No. #025
e: 4:30 am Elapse Time 3 hours