1. NUMBER 2. PAGE NO. 3. NO.

OF PGS
FLOW PROCESS CHART
4. PROCESS 5. SUMMARY
Kombucha a. b. PRESENT c. PROPOSED d. DIFFERENCE

√
6. MAN OR MATERIAL ACTIONS NO. TIME NO. TIME NO. TIME
OPERATIONS 8 4,45
7. CHART BEGINS 8. CHART ENDS TRANSPORTATIONS 6 0.9
INSPECTIONS 1 108
9. CHARTED BY 10. DATE DELAYS 1 1
Group 1 STORAGES 1 -
11. ORGANIZATION
DISTANCE TRAVELED
(Feet) 257

12a. b. c. d. e. f. ANALYSIS g. h. ANALYSIS

CH
WHY?

TRANSPORT

INSPECTION
OPERATION
√

SEQUENCE
DETAILS OF PRESENT PROPOSED METHOD NOTES

ELIMINATE
QUANTITY
DISTANCE
STORAGE

COMBINE

IMPROVE
IN FEET

WHERE?

PERSON
WHEN?
WHAT?
DELAY

PLACE
WHO?
HOW?
TIME
1.
Bring tea leaves from storage 13 0.1

2. Clean tea leaves - 1

3. Bring clean leaves to brewing area 5 0.1

4. Mix water and sugar in boiling point 6 0.5

5. Turn off heat, mix tea, then cover 3 0.25

6. Pour tea into glass container 6 0.1

7. Cooled tea to body temperature - 1

8. Bring tea into fermentation room 24 0.2

9. Mix SCOBY with tea 2 0.1

10. Cover with cloth and ferment at 25⁰C 1 0.5

Inspect the fermentation everyday 10 108

11.

Bring the fruits to ferment room 66 0.1

12.

Open cloth, carbonize fruits 3 1

13.

Bring the tea to packaging room 25 0.2

14.
Cover bottle and use aluminum 1
3
15. package
Bring tea to cold storage room 30 0.2
16.

Store at 10⁰C 30 -
17.

18.

19.

20.

21.
DD Form 1723, SEP 76 (EG) Designed using Perform Pro, WHS/DIOR, Feb 95
 7.1

14.2