What are the key control points in workshop production?
Workshop key control points
Let's discuss the workshop key control points, and specifically how to implement them?
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This topic is a bit too broad, but it is definitely meaningful.
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Companies that have implemented HACCP know very well
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that there are three strictly controlled key control points in the production process:
1. The three feeding ports must be ensured: the bulk raw material port, the minor ingredient port, and the liquid addition port. It must be ensured that each feeding port does not feed the wrong raw material, does not cause cross-contamination, maintains normal quality, and does not overfeed or underfeed.
2. Batching must be accurate to prevent quality problems during central control (cross-contamination during discharge, formula errors after raw material silo replacement without verification). The mixing uniformity of the mixer must meet requirements.
3. The fineness of the fine powder must meet requirements.
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The question is too general. Different machine types have different control points.
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They are all important, hehe, it just depends on your specific situation and which point you focus on!
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Then please talk about livestock and poultry and aquatic products separately.
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What specific equipment, premix or concentrated complete feed, and what level of automation? How can anyone answer such a general question! Totally confused! Bewildered!
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Then just talk about all of them.
I want to learn about all of them too.
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1. Formula input is key, 2. Minor ingredient weighing and verification, 3. Delivery and silo entry of bulk raw materials, 4. Pelletizing control, 5. Control of finished product packaging.
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And the fineness control of grinding!!!!!!!!!!!!!!!!!!!!!!!!!!!
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This topic is a bit too broad, but it is definitely meaningful.
--------------------------------------
Companies that have implemented HACCP know very well
--------------------------------------
that there are three strictly controlled key control points in the production process:
1. The three feeding ports must be ensured: the bulk raw material port, the minor ingredient port, and the liquid addition port. It must be ensured that each feeding port does not feed the wrong raw material, does not cause cross-contamination, maintains normal quality, and does not overfeed or underfeed.
2. Batching must be accurate to prevent quality problems during central control (cross-contamination during discharge, formula errors after raw material silo replacement without verification). The mixing uniformity of the mixer must meet requirements.
3. The fineness of the fine powder must meet requirements.
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The question is too general. Different machine types have different control points.
--------------------------------------
They are all important, hehe, it just depends on your specific situation and which point you focus on!
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Originally posted by shjicheng on 2007-12-6 19:50Yes, yes, aquatic products and livestock and poultry are also different.
The question is too general. Different machine types have different control points.
--------------------------------------
Then please talk about livestock and poultry and aquatic products separately.
--------------------------------------
What specific equipment, premix or concentrated complete feed, and what level of automation? How can anyone answer such a general question! Totally confused! Bewildered!
--------------------------------------
Then just talk about all of them.
I want to learn about all of them too.
--------------------------------------
1. Formula input is key, 2. Minor ingredient weighing and verification, 3. Delivery and silo entry of bulk raw materials, 4. Pelletizing control, 5. Control of finished product packaging.
--------------------------------------
And the fineness control of grinding!!!!!!!!!!!!!!!!!!!!!!!!!!!