Line Process Inspection (Shift) - Stonemill

• Conducted on:

  Date
• Location:
  Address

• Supervisor Name:

Inspection Checklist

Mixing and Dividing Area

• Product Code of product being mixed:

• Product Description of product being mixed:

• Ingredient usage (kg) specified on formulation sheet is followed during scaling and mixing.

  Compliant

  Non-Compliant

  N/A

• Are all the ingredient lot numbers recorded on formulation sheet correct.

  Compliant

  Non-Compliant

  N/A

• Each ingredient bin has its own dedicated scoop.

  Compliant

  Non-Compliant

  N/A

• Red scoop being used for allergen ingredients.

  Compliant

  Non-Compliant

  N/A

• Yeast temperature in Bin (Record the current temperature)

• Please record mixing times (Both Low and High values)

• Please record dough temperature (°C)

• Please record divider weights for 4 samples (grams), samples from each lane

Baking Area

• Please record proofer temperature (Set 28°C/Actual °C)

• Please record proofer humidity (Set 85%/Actual %)

• Please record product set proof time.

• Please record retarder temperature (Set 6°C/Actual °C)

• Please record product set retarding time.

• Temperature out of proofer:

• Temperature out of retarder:

• Correct seed topping being applied.

  Compliant

  Non-Compliant

  N/A

• Deck Oven temperature (Set and Actual temperature (°C))

• Rack Oven temperature (Set and Actual temperature (°C))

• Product temperature out of oven (°C)

• All topping ingredient lot numbers are recorded on "Lot Number Records" binder.

  Compliant

  Non-Compliant

  N/A

Toppings

• Correct topping being used.

  Compliant

  Non-Compliant

  N/A

• Correct topping amount being deposited on product.

  Compliant

  Non-Compliant

  N/A

Packaging Area

• Product on the line:

• Correct packaging being used on baggers.

  Compliant

  Non-Compliant

  N/A

• Correct coding on the kwik lok/case.

  Compliant

  Non-Compliant

  N/A

• Slicers performing as required?

  Compliant

  Non-Compliant

  N/A

• Slice Dimensions:

• Number of Slices:

• Please record product internal temperature (°C).

• Please record product weight (3 measurements) in grams.

• Please record product length or diameter (3 measurements) in mm.

• Please record product height (3 measurements) in mm.

• Please record product width (3 measurements) in mm.

• Please record product colour (3 measurements) in BCU using reference chart.

• Are there any air holes present?

  Compliant

  Non-Compliant

  N/A

Product Performance

• Please record product sensory score.

• Does product parameters meet specifications?

  Compliant

  Non-Compliant

  N/A

Completion

• Completed by:

  Sign

• Date and Time:

  Date