SOP-1122 Preparation, Weighing and Labelling of Ingredients

• Conducted on

  Date

• Prepared by

• Location
  Address

• What Product are you Auditing

Correct Use of Equipment

• Verify Scales have been leveled and free from contamination

  Yes

  No

  N/A

• Use correct colour coded utensils

  Yes

  No

  N/A

• Use approved knives

  Yes

  No

  N/A

• Use correct colour coded ingredient prep bags

  Yes

  No

  N/A

Tractability Requirements

• Review Ingredient Preparation Sheet - to ensure best before / date of Manufacture / lot numbers are being recorded

  Yes

  No

  N/A

• Review Ingredient Preparation Sheet - to ensure no ticks / crosses are being used

  Yes

  No

  N/A

• Verify the Ingredient Preparation Sheet isn't prefilled

  Yes

  No

  N/A

Ordering Ingredients

• Review Manufacturing S/O Material Requisition Sheet against the current Ingredient Preparation Sheet for accuracy

  Yes

  No

  N/A

• Inspect pallet for foreign matter contamination/damage/cleanliness/unsealed packaging

  Yes

  No

  N/A

Set up of Weighted Ingredients

• Inspect the Trolley Rack storing bags for cleanliness

  Yes

  No

  N/A

• Colour Coded Bags - verify the Preparation Operator is adhering to the colour standard

  Yes

  No

  N/A

• Ensure raw material is in date

  Yes

  No

  N/A

• Ensure scales are level and tared

  Yes

  No

  N/A

• Verify Correct bag opening procedure in being practiced

  Yes

  No

  N/A

• verify correct sealing of an opened/partially opened bags

  Yes

  No

  N/A

• Check that Part bags returned to warehouse must be sealed and double-bagged, with all traceability information and weight

  Yes

  No

  N/A

Labeling and Decanted Ingredients

• Review weighed materials not in their original packaging must be labelled with - Description, weight, batch number

  Yes

  No

  N/A

• Confirm the Batching Operator is using the correct Bag Opening Technique

  Yes

  No

  N/A

• Check prep bags for foreign matter contamination

  Yes

  No

  N/A

• Visual inspection of opened bags for foreign matter contamination. If there are any pieces of packaging cut off, check opened ingredient bag for missing pieces

  Yes

  No

  N/A

Correct Labeling of Product not in its Original Packaging

• Check that all ingredients not in its original bags and decanted ingredients are all labelled with SAP code, material description, weight and batch n umber/best before/date of manufacture

  Yes

  No

  N/A

• Label trolley ID tags with SAP code, biscuit description, number of doughs, date of manufacture, weight and number of units

  Yes

  No

  N/A

• Check the surrounding area to ensure a Clean as you go” principle is evident

  Yes

  No

  N/A

• Check to see that all rubbish/ingredient packaging is being disposed in the rubbish bag

  Yes

  No

  N/A

• Auditor to Sign at Completion of Audit

  Sign