SOP-121 Dough Mixing Procedure

• Conducted on

  Date

• Prepared by

• Location
  Address

Ingredient Mixing Sheet

• What Product are you Auditing?

• Verify Correct Recipe and PI is being used

  Yes

  No

  N/A

• Observe Operator using the Ingredient Mixing Sheet to carry out Raw Material Check

  Yes

  No

  N/A

Raw Material Check

• Using the Ingredient Mixing Sheet verify the Operator has conducted a correctness check on the Raw Materials

  Yes

  No

  N/A

• Observe if the Operator has used the table scales check raw material weights and verify materials match the mixing sheet

  Yes

  No

  N/A

Inspection of Bowl for Cleanliness

• Observe Mix Operator has inspected the High Speed Bowl for cleanliness

  Yes

  No

  N/A

Equipment Check

• Check the Mix Operator has clean Utensils available

  Yes

  No

  N/A

• Check to see clean buckets are available

  Yes

  No

  N/A

• Check to see Waste Control Equipment is available (Cardboard Skip & Packaging Waste Bin)

  Yes

  No

  N/A

Filling in the P.I Screen and Ingredient Mix Record Sheet

• Verify the a correct shift hand over has taken place (P.I Screen is up to date)

  Yes

  No

  N/A

• Verify the first Dough has been reviewed by Supervisor

  Yes

  No

  N/A

Procedure for Recording Information onto P.I and "Ingredient Mixing Record Sheet"

• 1- Has the Operator acknowledged each input with a "CROSS" on the P.I and Mixing Sheet

  Yes

  No

  N/A

• 2- Verify CO2 addition in time

  Yes

  No

  N/A

• 3- Ensure the Mixing Operator has recorded strat / end times

  Yes

  No

  N/A

• 4- Verify Dough Temperature is within limits

  Yes

  No

  N/A

• 5- Observe the sieving of small ingredients

  Yes

  No

  N/A

• Inspect Re-Work practices - are there SAP codes, Dates and weight details been added.

  Yes

  No

  N/A

Liquid Ingredient Addition

• Confirm White Buckets are clean and ready for use

  Yes

  No

  N/A

• Confirm weighing practices for liquid ingredients (accuracy)

  Yes

  No

  N/A

• Observe Ingredients that require dissolving technique - are whisks being used and are the ingredients dissolved prior to addition

  Yes

  No

  N/A

Verification of Correct Ingredient Usage

• Confirm the Mixing Operator has accounted for all plastic bags against the "Ingredient Mixing Record" at the end of the mix

  Yes

  No

  N/A

Using the High Speed Mixer

• Confirm the High Speed Mixer is set the to correct settings (using the "Ingredient Mixing Record"

  Yes

  No

  N/A

• Does the Mixing Operator scrape down the mixing bowl at the completion of the first stage of mixing

  Yes

  No

  N/A

• Confirm the Operator has checked temperature and consistency at the conclusion of the mixing process

  Yes

  No

  N/A

• Confirm the Line Leader has inspected the first dough

  Yes

  No

  N/A

Standing the Dough

• Confirm the Dough has been safely tipped into the Dough Tub and is moved to a dough standing area

  Yes

  No

  N/A

• Confirm the Mixing Operator has stretched a dough cover over the tub

  Yes

  No

  N/A

• Verify that batch details matching the "Ingredient Mixing Sheet" have been applied to the dough tub.

  Yes

  No

  N/A

• Verify the batch details on the Dough Tub include - tip time - dough temperature and the Mixing Operators Sign off

  Yes

  No

  N/A

• Auditor Sign at Completion of Audit

  Sign