Part 1: Responsibilities of batching personnel 1. Ingredients personnel must abide by the confidentiality provisions of the company, and it is forbidden to export or lend the formula to irrelevant personnel for browsing.
2, obey the distribution, obey the command, strictly abide by the factory rules and regulations, standardize production.
3. Dress according to regulations before taking up the post (work clothes, shoes, hats, masks). After entering the post, do a good job in cleaning the batching room and equipment, and make all the preparations before operation.
4, according to the production notice and technical department recipe notice according to the prescribed procedures to receive materials.
5, in strict accordance with the technological procedures and weighing ingredients standard operating procedures for ingredients.
6. In the process of operation, it is important to control the dosage of additives and mixing time to ensure that the mixing quality meets the standard.
7, ingredients, materials piled up by the regulation, and fill in the record and batch.
8. Select and distribute materials according to the picking list.
9, responsible for the storage of warehouse materials, to prevent expiration and deterioration; Clean the site, equipment and batching tools and dry them for the next use.
10, coordinating procurement and quality inspection, material preparation and quality inspection before production.
1 1. Make inventory of warehouse materials on a regular basis to ensure that the accounts, materials and cards are consistent, and handle and report problems in time when found.
12, save energy, cherish materials, pick up materials and product wastes that fall to the ground in time, and place distribution boxes in isolation to prevent waste factors.
13. Make and report the report in time, and measure the cost.
Part II: Responsibilities of batching personnel 1
2 content
2. 1 Wear clothes (work clothes, shoes, hats, masks) as required before taking up the post. After entering the post, do a good job in cleaning the batching room and equipment, and make all the preparations before operation.
2.2 According to the production notice and the recipe notice of the technical department, the materials shall be picked according to the prescribed procedures.
2.3 batching should be carried out in strict accordance with the technological process and standard operating procedures of batching weighing.
2.4 In the process of weighing raw materials, the double check system should be strictly implemented, and the weighing records should be made.
2.5 Prepare additives according to the standard operating procedures required by the process formula.
2.6 ingredients in strict accordance with the batching process.
2.7 In the process of operation, the dosage of additives and the mixing time must be controlled to ensure that the mixing quality meets the standard.
2.8 After the production is completed, drill holes and pile them up according to regulations, and fill in all records and batches carefully.
2.9 At the end of the work or shift, clean up the site, equipment and batching tools, and dry them for later use.
2. 10 obeys the distribution and command, strictly abides by the long-term factory rules and regulations, and regulates production.
2. 1 1 Check the operation of the equipment frequently, pay attention to the maintenance of the equipment, and report the faults found in the operation in time.
2. 12 Save energy, cherish materials, pick up materials and product wastes that fall to the ground in time, isolate the distribution box and prevent waste factors.
Part III: Operation Rules of Batcher 1. Duties of Batcher in Batching Room
(1) Purpose
Clarify the responsibilities of batching personnel in batching room, ensure normal production activities, and ensure product quality and quality safety.
(2), work content
1. Be responsible for the formulation of process setting and the material preparation of process test in the company's production workshop, and timely and accurately mix ingredients according to the production task list.
2. Ensure that the materials in the production line are replenished normally and there is no situation that affects the production progress.
3. Be responsible for counting, screening and cleaning small materials such as food additives. Unqualified products (expired or deteriorated) are strictly prohibited from entering the production line; Make marks and signs, store them in different categories, and take protective measures.
3, completes the ingredients measurement records, completes the deployment records.
Food additives, pigments, antioxidants, etc. Should be specially preserved.
4. Ensure that the workshop environment, equipment, container pipelines meet the standards, and the materials in the batching room are placed in an orderly manner.
5. Keep the recipe secret.
6. Ensure the normal operation of production equipment, and notify relevant personnel to deal with the failure.
7. Complete other tasks assigned by the company.
(3), due rights
3. 1 Have the right to refuse to use unqualified or unqualified raw materials.
3.2 Have the right to make suggestions on the quality appraisal of raw materials.
(4) corresponding responsibilities
4. 1 Responsible for the timeliness and accuracy of ingredients.
4.2 Responsible for the quality assurance of raw materials.
4.3 Responsible for the reasonable storage of raw materials.
4.4 Be responsible for the confidentiality of the company's production materials.
4.5 Be responsible for the sanitary conditions of relevant areas.
4.6 Take responsibility for violations of discipline and discipline.
Second, the operating procedures of ingredients
(1) Collection of raw and auxiliary materials
1. Define the performance, storage requirements, quality and safety requirements of the received raw and auxiliary materials.
2. Prepare raw and auxiliary materials for the next day's production.
According to the production plan issued, the raw and auxiliary materials to be produced the next day are planned. The variety, specification and quantity should be clear, and the requisition form should be filled in. Signature of the competent leader.
3. Collection procedures
3. 1. The warehouse keeper shall fill in the requisition according to the variety, specification and quantity approved by the requisition.
3.2. The batching staff should review the following matters: ensure that the raw and auxiliary materials products do not exceed the shelf life, and the packaging is intact, which is in line with the scope of review and filing. Refuse to take it if it is found unqualified, and report to the competent leader.
3.3. After the audit, the batching member shall sign the claim form.
(2), workshop hygiene management
1, before entering the workshop, wear work clothes, work caps and water boots, and disinfect your hands according to regulations, and disinfect them through the disinfection pool.
2, has nothing to do with the production workshop personnel are not allowed to enter. Don't wear jewelry. Smoking and eating are prohibited in the workshop.
3, enter the workshop first check the doors and windows should be sealed in good condition.
4. During continuous production, turn on the ultraviolet lamp to disinfect the air and indoor walls, equipment and containers after work every day, and turn it off the next day. In case of two shifts, the machine should be turned on for at least one hour for disinfection during the shift change. Filter and disinfect the workshop air before shift, and do not start the production process every 2 hours and 30 minutes.
5, before and after production, according to the requirements of cleaning and disinfection procedures, the workshop environment, equipment, containers, pipes, measuring instruments, tools for cleaning and disinfection, to achieve health standards.
6. Keep the production site clean and the materials tidy, and store the waste in the designated place.
(3), batching operation procedures
1. Prepare the relevant product formula and verify whether the materials are fully equipped.
2. Check that the measuring instrument should be trouble-free, and adjust the scale to "0" when it is necessary to calibrate the team, and the measurement should be accurate.
3. Measuring instruments and accuracy used in material measurement
Ingredients such as fruit and vegetable juice, sugar, high fructose corn syrup and fruit granules should be weighed with a scale, and the weighing accuracy should reach 0.0 1kg. The measurement accuracy of tea powder in tea beverage is required to be 2.5g, the stabilizer and citric acid are weighed by ordinary electronic scales with an accuracy of 2.5g, the accuracy of other auxiliary materials such as aspartame, acesulfame K and sodium cyclamate is 65438±0g, and the weighing accuracy of powdered spices and pigments is ±0.65438±0g.
4. Weighing records
When weighing materials, check the corresponding table of each weighing material. Each small piece of material should be placed separately. After weighing, check with the ingredient list one by one, and then record other items after confirmation.
5. Weighing and storage of materials (all containers used are made of food-grade stainless steel)
(1) Weigh white sugar, fruit and vegetable juice, fruit granules and high fructose corn syrup according to the ingredient list, and put them in stainless steel barrels for later use. (Tea drinks contain white sugar, fructose syrup and tea powder)
(2) Weigh citric acid (or malic acid) according to the ingredient list and put it into a stainless steel basin separately.
(3) Weigh the stabilizer, sweetener and other auxiliary materials respectively, put them into a small stainless steel container, and pour them into a stainless steel basin after verification. It is called mixed auxiliary material.
(4) Dissolve the weighed pigment separately. Two or more liquid flavors should be stored separately (they may be allergic when mixed together).
6. Water treatment
Operate according to the operating rules of pure water production system to ensure that the water used for beverages meets the requirements and meets the demand for production water.
7. Material allocation and corresponding process parameters
7. 1 Effect of brewing technology on fruit flavor and beverage
(1) Add 2/3 of 90℃ hot water to the mixing tank.
(2) Pour the mixed auxiliary materials into the preparation tank, start the shear stirrer 10 minute to fully dissolve all materials, and stop stirring.
(3) The white sugar is dissolved in the sugar melting pot, and the stirrer is started to accelerate the dissolution. The dissolution temperature is 100℃, filtered by a 300-mesh sieve and pumped into the preparation tank.
(4) Pour the fruit and vegetable juice and high fructose corn syrup into the preparation tank.
(5) Start the stirrer to stir.
(6) Fully dissolve citric acid with 5 times of hot water, pour it into the preparation tank, and stop stirring. Open the water inlet valve of the preparation tank, enter 90℃ water and measure the volume (measure the liquid level in advance). Close the water inlet valve, start stirring, and open the air inlet valve for heating.
(7) Pour the dissolved pigment into the preparation tank.
(8) When the feed liquid in the brewing tank reaches 85℃, close the air inlet valve. Pour the blended essence into the blending tank and continue to stir until the ingredients are finished.
Note: When canned fruit juice drinks in plastic bottles, the liquid should be cooled to 75℃.
(9) Homogenization (pulp and juice drinks should be homogenized)
Technical requirements: 1, head homogenization pressure 15MPa, 2, secondary homogenization pressure 20MPa.
The materials before starting pressure adjustment should be returned to the preparation tank. After normal, pump it into the storage tank before sterilization.
(10) instant ultra-high temperature sterilization
Open the discharge valve of the storage tank and start the instantaneous sterilization system. The inlet temperature of the feed liquid is 85℃. After preheating cycle, when the instantaneous sterilization temperature reaches 13 1℃,
When the cooling water flow is adjusted, the outlet temperature reaches the filling temperature, and the three-way switch is moved to pump the materials into the high-level storage tank.
Parameter values are: system inlet temperature 85℃, sterilization time 6 seconds, instantaneous sterilization temperature 13 1℃, and outlet temperature 95℃.
(1 1) fruit granule treatment (this program is not available without adding fruit granules)
Open the fruit barrel, check whether the fruit particles are consistent, and ensure that the fruit particles are not corrupt. After accurate weighing, pour it into the hot and cold cylinder, start stirring, open the steam valve and start heating. Measure the temperature of the fruit, keep the temperature at 90℃ 10 minute, and close the steam valve. Open the discharge valve of the hot and cold cylinder, and pump the fruit particles into the high storage tank with the thick slurry pump. Open the storage tank and stir, so that the feed liquid and fruit particles are evenly mixed.
7.2 Preparation Technology of Tea Beverage
(1) Add 2/3 of 90℃ hot water to the mixing tank.
(2) Pour the tea powder into the blending tank, start the shearing stirrer for 20 minutes, pour the auxiliary materials, and stop stirring after the materials are completely dissolved.
(3) The white sugar is dissolved in the sugar melting pot, and the stirrer is started to accelerate the dissolution. The dissolution temperature is 100℃, filtered by a 300-mesh sieve and pumped into the preparation tank.
(4) pouring the high fructose corn syrup into a preparation tank.
(5) Start the stirrer to stir.
(6) Pour citric acid into the preparation tank and dissolve it, then stop stirring. Open the water inlet valve of the preparation tank, enter 90℃ water and measure the volume (measure the liquid level in advance). Close the water inlet valve, start stirring, and open the air inlet valve for heating.
(7) Pour the dissolved pigment into the preparation tank.
(8) When the feed liquid in the brewing tank reaches 85℃, close the air inlet valve. Pour the blended essence into the blending tank, continue to stir, and then cool to 75℃.
The ingredients are over.
(9) filtering
Filter with diatomite filter, and the technical pressure is 0. 1 1MPa. Firstly, filter-brewing tank-filter circulation filtration is carried out, and when the filtrate is transparent and free of impurities, the filter material is pumped into the next process. Process hygiene and disinfection procedures that batching personnel should abide by
Technical hygiene requirements and cleaning and disinfection procedures of batching workshop
(4), batching member post assessment
Evaluation content
Chapter IV Duties of the Batcher This regulation is formulated to standardize the responsibilities of this post and improve their work enthusiasm.
First, ingredients are mixed in sequence.
In strict accordance with the store manager, consultant, beautician's order preparation, in principle, see the single ingredients; If the wrong materials are found, or the ingredients are not prepared according to the required standards, once found, a fine will be imposed 10 yuan;
Second, health porridge, fruit platter
Every day, the deployment division should cook health porridge and cut fruit platters according to the actual number of customers' appointments; It is required to ensure that every customer has porridge and fruit. If it is found that the customer has no porridge and no fruit, he will be fined 20 yuan once;
3. Work in strict accordance with the rules and regulations of the mall. All employees in the store are not allowed to contradict the superior leaders in the store. If the phenomenon of contradicting the leadership is found, a fine of 100 yuan but not more than 500 yuan shall be imposed. If the circumstances are serious, he will be dismissed immediately and his salary will not be paid in the current month; Fourth,
Five,
Six,
Seven,
Eight, water bar, coffee table, mixing room hygiene requirements are not up to standard, impose a fine of 10 yuan; Leave for no reason during work, without notifying the front desk in advance, affecting work. If found, a fine of 20 yuan; Don't make noise in the batching room, it will affect customers. If found, a fine of 20 yuan; If you need to rest, you should inform the supervisor, which will not affect the normal work in the store. If found, fine 50 yuan; If the products in the preparation room are running out, you should submit the application form in advance. If it affects the normal mixing work, it will be fined 100 yuan.
Nine, such as mixing room, water bar, supplies clean.
Ten, such as deployment room, water bar, materials damaged or lost according to the original price compensation, compensation to the supervisor; All employees in the store are not allowed to talk privately, abuse employees and talk nonsense. If employees in the store are found, 50 yuan will be fined.
11. You are not allowed to carry or allocate products and articles without permission. If found, you will be fined 300 yuan-1000 yuan.
12. It is forbidden for non-working personnel to enter and leave the batching room, and it is forbidden to receive visitors privately during work. Those who fail to comply with the regulations will be fined 50 yuan; In special circumstances, it is necessary to ask the superior leader for instructions, and it can only be carried out after being approved by the superior.
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