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Line Start Up and Change Over Procedure - New

The document describes line start-up and change over procedures to ensure food safety. It outlines responsibilities, references relevant standards, and details process steps including cleaning, sterilization, and monitoring programs to control microbiological loads and avoid contamination during production line changes.

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40 views1 page

Line Start Up and Change Over Procedure - New

The document describes line start-up and change over procedures to ensure food safety. It outlines responsibilities, references relevant standards, and details process steps including cleaning, sterilization, and monitoring programs to control microbiological loads and avoid contamination during production line changes.

Uploaded by

raamshankar11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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R K Ganapathi Chettiar

Doc No. RKG-STU-01-01


OPERATION PROCEDURE-FOOD SAFETY
Rev No/Rev.Date 00/00
Issue No/Issue Date 01 / 05.01.2024
Line Start-up and Change over Procedure Pages 1

I. PURPOSE : To describe the details of controls established, that are implemented and to be
maintained for Line start up and change over procedure to ensure the product
supplied is safe and secure throughout food chain.
II. SCOPE : Applicable to internal and supply chain controls.

III. RESPONSIBILITY : Managers, Supervisors and Quality are responsible for preparation and
control of this procedure and Sr. Managing Partner is responsible to authorize
the same.
IV. REFERENCE SYSTEM : FSSC 22000 Version 6.0– Additional Requirements for any organizations in
the food chain.

V. PROCEDURE :

Process Steps / Responsibility Flow of Activities Interface Reference


Area Department RDI
1. Before process Start-up, presently
there are CIP systems for cleaning of
process lines. Parameters for CIP
systems are defined and monitored
(including type, concentration, contact
time and temperature of any chemicals
used).
2. To ensure food safety during start-up
and change over RKG followed the
below preventive measures applied:
Production
a) Proper cleaning, washing of
Line-Start - up & Incharge, QC utensils and material with clean Production, Cleaning plan
Change over Incharge and potable water tested as per IS QC and records
Managers 10500 is used.
b) Sterilization of Equipments.
c) GMP followed e.g Personnel,
Jewel, Hygiene policies etc.,
d) CIP well in place to avoid
microbiological load and other
dust particles if any.
3. Cleaning and sanitation programs are
monitored as per prescribed frequencies/
during line start-up and change over to
ensure their continuing suitability and
effectiveness.

VI. REFERENCE:

VACCP Study & TACCP Study

FSTL Sr. Managing Partner


Prepared by Page 1 of 1 Approved by
(Management Representative)

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