PrintLogin
Production
Pallet Registration Open New Line Open Current Line Recipe Fryer Recipe Print Tags/Label Moisture / FFA Seasoning Measurment Start Protocol Pack Start Protocol Fry Quality Check Packing Quality Check Fry Material Usage End Protocol Pack End Protocol Fry Non Conforming Report Shift Recap Production Dashboard Production Schedule Supervisor Pallet Verification
Warehouse
Send/Receive Shipment Stage Shipment Pallet Placement Product Checkout/Disposal Enter Finished Count Enter Raw Count Supplies Inventory Organic Waste Freight Docs Shipping Callendar Planned Raw Usage Pallets in inventory Driver Checkin
Administration
Customer Order Vendor Order Receiving COA Enter Booked Freight Freight Quotes Contracts Order Planning Production Planning Weekly Data Meeting Schedule Visitor Log Company Info
Registries
Finished Articles Finished Price Update Raw Articles Raw Price Update Add UPC to Raw Customers Vendors Bulk Edit Reference Images Company INfo
Personnel
Training Employee Register Onboarding Schedules Interview/Interviews Interview/Documented Discussions Employee - Termination Item assignment Drug Testing Time Off PTO Payroll Deductions Send Text Messages Applicants HR Requests
Quality
Lot Report Retention Check Quarantine Log Quarantine Raw Quality Checks Auto Val Perform Verifications Receiving COA Fry Report Pack Report Pallet/Case Tag from lot Register Phantom Pallets COA Non Conforming Report Quality Schedule HACCP Supplier Evaluation Supplier Documents Comment and complaints Corrective Actions (CAPA) Traceability Shatterables - Inspect Shatterables - Damage Quality Handbook Document Index
Sales
Customers Potential Customers Sales Projects Sales Tasks Price Calculator Forecast Sales Report
Maintenance
Protocol PM - Submit PM Needed PM Repairs PM Add/Edit Tasks Machine List Parts List Parts Page Parts Order LOTO Chermicals Hot Works Machine Page Machine Instructions
Sanitation
Chemicals Cleaning Submit Cleaning Needs Cleaning Add/Edit Supplies Inventory Oil Treatment Protocol
Machine Data
Dashboard Dashboard old Dashboard Fryer old Kettles Kettles Up/Batch time Packagers Moisture Oil Tanks Utilities Seasoning Alarms
Accounting
Receipts Accounts Bills Invoices Download
Verifications
Warehouse Partials Raw Counts Raw Counts Approvals
Reports
Production Reports Raw Material Article Counts Lot / Pallet Report Purchases Finished Inventory Finished History On Order Sales Orders/Planning by SKU
Custom Forms
Submit Custom Form Create Custom Form Submit Check Lists Create Check Lists External Forms
Employee Resources
SDS Employee Handbook Time Off HR Request CC Receipts Reimbursement Injury Report Concern Report
Quick Links Time Clock SDS Document Index Task Schedules Chemicals LOTO Visitor Log Top
Official document of: SnackCo of America
Production Protocols
SOP #: 4.10.002 Revision Date: 2023-04-05 Approved by: QSG Status: Active


Description:

This document explains which production protocols are required for potato chips production
Definitions:

Recipe - The document defining the ingoing material as well as specification requirements for a specific product or SKU. 

Quality Check - Checks performed by the personnel to ensure that the product is manufactured correctly and within specification

Production Protocol - Document used to start or end a production run

Food Safety Group - The quality governing group in the company
Policy:

Production protocols are required for each and every production run of products which will be sold. The only exception would be limited runs for samples or test runs of products not being sold. 

Each production run is started and completed with a protocol. These protocols ensure pre-lines checks, correct cleaning procedures, control points, trackability and more. Each production run is identified by a lot number which is attached to the production protocol. Once the production protocol has been opened, it will remain open and available for quality checks until it is closed by the end protocol.

The Production Protocols are broken into Frying and Packing protocols, and both have start and end protocols. The Packing Protocol is connected to a lot number while the Fryer Protocol is connected to the run during that shift. If peremeters change, such as cut size, cut type, or oil, a new frying protocol is required. 

The protocols are filled out in Omniscient and goes through an automatic verification once submitted. It is then validated by a representative from the quality and safety team in which is recorded in Omniscient.