Performance Management II

• Document No.

• Audit Title

• Conducted on

  Date

• Prepared by

Area Level

• Initiate Plant Area Audit

Audit Area

• Select specific Plant Area to audit from 'Responses'

  Massage-Pickle

  Stuffing

  Smokehouse

  Pack

• Initiate Stuffing Audit

Stuffing Line

• Select specific Stuffing line from 'Responses'

  Select Hamsteak 4203 4204 Beef logs Corner Beef stuffing

  • Hamsteak
  • 4203
  • 4204
  • Beef logs
  • Corner
  • Beef stuffing

• What product is being ran?

• 1) Is the stuffing line running at standard?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20 units?

  Yes

  No

  N/A

• 3) All meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) What is the Line set at?

• 6) What is the Actual rate?

• 7) Is the observed rate acceptable? If no what is the bottleneck?

  Yes

  No

  N/A

• 8) Everything done safely/ergonomics?

  Yes

  No

  N/A

• What product is being ran?

• 1) Is the stuffing line running at rate?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20?

  Yes

  No

  N/A

• 3) All the meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) What is the Line set at?

• 6) What is the Actual rate?

• 7) Is the observed rate acceptable? If no what is the bottleneck?

  Yes

  No

  N/A

• 5) Everything done safely/ergonomics?

  Yes

  No

  N/A

• What product is being ran?

• 1) Is the stuffing line running at rate?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20?

  Yes

  No

  N/A

• 3) All the meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) What is the Line set at?

• 6) What is the Actual rate?

• 7) Is the observed rate acceptable? If no what is the bottleneck?

  Yes

  No

  N/A

• 5) Everything done safely/ergonomics?

  Yes

  No

  N/A

• What product is being ran?

• 1) Is the stuffing line running at rate?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20?

  Yes

  No

  N/A

• 3) All the meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) Everything done safely/ergonomics?

  Yes

  No

  N/A

• What product is being ran?

• 1) Is the stuffing line running at rate?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20?

  Yes

  No

  N/A

• 3) All the meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) Everything done safely/ergonomics?

  Yes

  No

  N/A

• What product is being ran?

• 1) Is the stuffing line running at rate?

  Yes

  No

  N/A

• 2) Is rework less than 1 out of 20?

  Yes

  No

  N/A

• 3) All the meat off the floor and no piping or overfilling issues?

  Yes

  No

  N/A

• 4) Crewing in spec?

  Yes

  No

  N/A

• 5) Everything done safely/ergonomics?

  Yes

  No

  N/A

• Initiate Pack Audit

Pack Line

• 8600

  8620

  Multivac

• 1) What product is being ran?

• 2) Everyone working safely/ergonomics?

  Yes

  No

  N/A

• 3) Crewing in spec?

  Yes

  No

  N/A

• 4) What is the Cryovac set at?

• 5) What is the Product flow rate?

• 6) Is rate acceptable? If not what was the bottleneck?

  Yes

  No

  N/A

• 1) What product is being ran?

• 2) Everyone working safely/ergonomics?

  Yes

  No

  N/A

• 3) Crewing in spec?

  Yes

  No

  N/A

• 4) What is the Cryovac set at?

• 5) What is the Product flow rate?

• 6) Is rate acceptable? If not what was the bottleneck?

  Yes

  No

  N/A

• 1) What product is being ran?

• 2) Everyone working safely/ergonomics?

  Yes

  No

  N/A

• 3) Crewing in spec?

  Yes

  No

  N/A

• 4) What is the Multivac set at?

• 5) What is the Product flow rate?

• 6) Is rate acceptable? If not what was the bottleneck?

  Yes

  No

  N/A

• What product is being ran?

• 1) Tumbler running at correct rpms?

  Yes

  No

  N/A

• 2) Pressure in order?

  Yes

  No

  N/A

• Initiate Injector/Process Audit

Injector

• Choose a specific injector/macerator

  Beef Injector

  Pork Injector

  Macerator

• What product is being ran?

• 1) Are they using the scale to check weights?

  Yes

  No

  N/A

• 2) Pumping percentages seem in order?

  Yes

  No

  N/A

• 1) Do you see any meat on the floor?

  Yes

  No

  N/A

• 2) Any product placed on broken racks?

  Yes

  No

  N/A

• 3) Excessive steam lose not an issue?

  Yes

  No

  N/A

• 4) Everyone working safely?

  Yes

  No

  N/A

Notes

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