SOP FOR ONLINE INSPECTION (SITE FACTORY)

1. PURPOSE & SCOPE

To inspect/test in-process & final products as per Quality Plan & documented
procedures, applies to In-process & final products

2. RESPONSIBILITY

QC Officer
QC Inspector

3. PROCEDURE

PACKING SECTION:

1. Check the hygiene & cleaning condition of working area & also personal
hygiene of personnel. All workers must wear gloves, hear net, & masks who
are directly in contact with product.

2. All maintenance tools must be in tool box no any maintenance tool is present
on running machine

3. Check the Brine cleaning process, sub standard piece of brine & extraneous
matter must be sorted

4. Sorted brine washed with portable water and collect in bucket

5. Check the Cooking process cooking temperature and time must be as per
standard

6. Check the mixing process pickle mixed in stainlees steel container with
proper precaution each container must be marked with their product name &
batch No.

7. Check the washing process of glass bottles and each bottle must be clean &
dry before filling of pickle.
 8. Check the packing plan of the pickle filling like local or export production
must follow the standard of local & export requirement

9. For local packing Batch No.,expiry & price must be printed on each labels as
per standard specification.

10.For export packing Batch No.,Expiry and importer’s address must be printed
on each labels as per export requirement

11.Check the condition of pickle, oil level ,neck cleaning, vacuum capping &
filling weight of bottles. If found any discrepancy then hold the lot and
inform to production supervisor

12.Check neck sealing, shirnk wrapping & tray wrapping, should be proper.

13.Each master carton must be labeled properly as per customer requirment &
finished cartons must be stacked on pallets

4. RELATED DOCUMENTS:

Customer Profile
Product Weight Specification
Product Packing Check List(Pickle, Paste an Chutney)
Defect Tracking Log Sheet
Chutney Process Check List
Product Weight Variation Check List

Prepared By: __________________

Approved By: _________________

Date: _________________________