Date – 24-09-2021

LAB RECORD
Title: Production of chocolate (Kitkat)
Kitkat is the world’s first chocolate bar made from 100% sustainable cocoa. Kitkat has a case
to be the healthiest candy bar in the market.

MATERIAL

1. Sugar
2. All purpose flour
3. Vegetable oil
4. Milk solid
5. Cocoa solids
6. Yeast
7. Salt

Procedure

S Name of Material %ADDN w/w

No.
1. Sugar 48.00
2. All purpose flour 6.00
3. Vegetable oil 17.00
4. Milk solid 5.00
5. Cocoa solids 15.00
6. Yeast 1.00
7. Salt 1.00

Add Cacao powder, Vegetable flour, Sugar, Yeast and Salt. Mix well under sterile condition.
The colour changes to light brown.

Add Milk solids and mix well.

Add vegetable oil and mix well.

Freeze it, overnight at 20°C.

Compression

Parameter Limits Method of test Ref to

Appearance Light brown colour, should TP-001
match the standards
Odour Dark bitter cocoa chocolate TP-002
 powdery earthy coffee
roasted
Solubility Insoluble in water As per IP1996
Refractive Index @20C 1.59 As per IP1996
pH 5-6 As per IP1996
Assay, % by mass 70%-80% As per IP1996

Specification

S.NO TEST PARAMETERS SPECIFICATIONS LIMITS

1. Appearance Light brown coloured uniform bar
2. Odour Cocoa beans, vanilla
3. pH of 10% solution @27oC+0.5oC 5-6.5
4. Total fatty matter, % w/w, min* Minimum 50%
5. Total energy 589 kcal/KJ 2464
6. Carbohydrates 43 g of which-sugar-10g-Fiber-28g
7. Total yeast and mould count not more Not more than 104 cfu/g
than 100 cfu/g#
 MASTER FORMULA RECORD
Product name Kitkat chocolate Batch size 100 packets
NESTLE Brand name Nestle Market Inhouse
MFR No. NE/KC/01 Mfg. Lic. No NA
Shelf life 6 to 8 months Effective 25/07/2021
Date

1.0 PRODUCT DETAILS

Name of the product(culture) Kitkat chocolate

SKU(s) 15 grams
Packaging material Plastic wrapper

Formulation Development Quality Assurance

Signature CHITRA MURALEEDHARAN JAITALI NAIK

Date 25/09/2021 25/09/2021

Confidential Page 1 of 5
 MASTER FORMULA RECORD
Product name Kitkat chocolate Batch size 100 packets
NESTLE Brand name Nestle Market Inhouse
MFR.No. NE/KC/01 Mfg.Lic.No NA
Shelf life 6 to 8 months Effective Date 25/09/2021

2.0 BILL OF MATERIAL

U
S. Qty.
Material Description Grade INCI Name O
No. Per Batch (in UOM)
M
1 Sugar IH Sugar G 48.00
2 All-purpose flour IH All-purpose flour G 6.00
4 Vegetable oil IH Vegetable oil G 17.00
5 Milk solids IH Milk solids G 5.00
3 Cocoa solids IH Cacao powder G 15.00
4 Yeast IH Saccharomyces G 1.00
5 Salt IH Salt G 1.00

Formulation Development Quality Assurance

Signature CHITRA MURALEEDHARAN JAITALI NAIK

Date 25/09/2021 25/09/2021

Confidential Page 2 of 5
 MASTER FORMULA RECORD
Product name Kitkat chocolate Batch size 100 packets
NESTLE Brand name Nestle Market In house
MFR No. NE/KC/01 Mfg. Lic. No NA
Shelf life 6 to 8 months Effective Date 25/09/2021

3.0 BRIEF MANUFACTURING AND PACKING PROCEDURE

Phase Name of the Raw Material %ADDN

w/w
A Cacao Powder 15.00
All-purpose flour 6.00
Sugar 48.00
Yeast 1.00
Salt 1.00
B Milk Solids 5.00
C Vegetable oil 17.00
Total 100gm

Formulation Development Quality Assurance

Signature CHITRA MURALEEDHARAN JAITALI NAIK

Date 25/09/2021 25/09/2021

Confidential Page 3 of 5
 MASTER FORMULA RECORD
Product name Kitkat chocolate Batch size 100 packets
NESTLE Brand name Nestle Market In house
MFR No. NE/KC/01 Mfg. Lic. No NA
Shelf life 6 to 8 months Effective Date 25/09/2021

General Do’s & Don’ts:

1) Should be under sterile environment.

2) Wear protective gloves/protective clothing/eye protection/face protection.
3) Precautions must be taken while handling specimens.
4) Safety guidelines may be referred in individual safety data sheets.

Critical control points:

1) Store between at 25°C in tightly in closed container.

2) Store in normal ventilated temperature area.
3) Product performance is best if used within stated expiry period.
4) Use before expiry date on the label.

A. Manufacturing Procedure

Phase A: Add Cacao powder, Vegetable flour, Sugar, Yeast and Salt. Mix well under sterile
condition. The color changes to light brown.

Phase B: Add Milk solids and mix well.

Phase C: Add vegetable oil and mix well.

Phase D: Freeze it, overnight at 20°C.

B. Sample analysis
Specification

Parameters Values
Appearance Light brown colored uniform bar

pH 5 to 5.6

Formulation Development Quality Assurance

Signature CHITRA MURALEEDHARAN JAITALI NAIK

Date 25/09/2021 25/09/2021

Confidential Page 4 of 5
 MASTER FORMULA RECORD
Product name Kitkat chocolate Batch size 100 packets
NESTLE Brand name Nestle Market In house
MFR No. NE/KC/01 Mfg. Lic. No NA
Shelf life 6 to 8 months Effective 25/09/2021
Date

C. Packing Procedure

1. Store in a 15 gram wrapper in a cool and dry place.

2. Consume it before expiry date.

Formulation Development Quality Assurance

Signature CHITRA MURALEEDHARAN JAITALI NAIK

Date 25/09/2021 25/09/2021

Confidential Page 5 of 5
 NESTLE

Document No. Revision No. Effective date Page

RMS/NE/09 00 24/09/2021 1 of 1

RAW MATERIAL PURCHASE SPECIFICATION

Cocoa Powder

Composition : Cocoa Bean

Molecular weight: 180.167 g/mol
Product Specification:
Parameter Limits Method of test Ref to
Appearance Light brown colour, should match TP -001
the standards
Odour Dark bitter cocoa chocolate TP -002
powdery earthy coffee roasted
Solubility Insoluble in water As per IP1996
Refractive Index @20C 1.59 As per IP1996
pH 5-6 As per IP1996
Assay, % by mass 70%-80% As per IP1996

Note:
Every effort has been made to provide specifications, which define the quality of material
required by BSLLP for its intended use. However, it is to be understood that after regular
use of the material has been established, the supplier is not at liberty to make change in
the raw materials or processes, which will alter the chemical composition or the
properties of the product in any way regardless of specified limits, without informing
BSLLP of his intentions and allowing a reasonable period of time for investigation of the
effect on the quality of finished product.

PREPARED BY REVIEWED BY APPROVED BY

TRISHA DIVAKARAN JAITALI NAIK TUSHARA JAYAPRASAD

DATE: 25/09/21 DATE: 25/09/21 DATE: 25/09/21

 FINISHED PRODUCT SPECIFICATION

NAME OF PRODUCT: KITKAT CHOCOLATE

SPECIFICATION FPS/NS/01
NUMBER

EFFECTIVE DATE 25-09-2021 PAGE NO. 1 of 1

PRODUCT INFORMATION

Standard pack: 15 grams in a plastic wrapper.

Storage: Store in a cool and dry place.

Precautions/Special instructions if any: No

Shelf Life: 6-8 Months

SPECIFICATIONS

S.NO TEST PARAMETERS SPECIFICATIONS LIMITS

1 Appearance Light brown coloured uniform bar

2 Odour Cocoa beans, vanilla

3 pH of 10% solution @ 27°C±0.5°C 5- 6.5

4 Total fatty matter, % w/w, min* Minimum 50%

5 Total energy 589 kcal./KJ 2464

6 Carbohydrates 43 g of which- Sugars- 10 g- Fiber- 28 g

7 Total Yeast and Mould count Not more than Not more than 104 cfu/g
100 cfu/g#

*to be done for every 5th batch

#To be done for every batch before release of the product for fermentation unit.

PREPARED BY REVIEWED BY APPROVED BY

ATHIRA VIJAY SAKSHI PATIL TUSHARA JAYAPRASAD

DATE- 25-9-21 DATE-25-9-21 DATE-25-9-21

 NESTLE Page 1 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

Batch No.: Standard Batch Size: 100 Unit

PRODUCT NAME: Kitkat

SEMI FINISHED PRODUCT CODE: 3000464

REFERENCE MFR No.: NE/KC/01

BATCH NUMBER: MC -001

ACTUAL BATCH SIZE: 100 Unit

MANUFACTURING DATE: 25-Sep-2021

EXPIRY DATE: 25-March-2023

SHELF LIFE: 6 to 8 Months

BATCH COMMENCED ON:

BATCH COMPLETED ON:

TOTAL QUANTITY FILLED: ___________Kg

MANUFACTURING YIELD: ___________%

BATCH YIELD: ___________%

QUANTITY RELEASED FOR SALES: ___________

ANY BREAK DOWN / DEVIATION / INCIDENT:

This Batch Manufacturing record is Checked & Authorized by the following:

Checked by: Manager-Production Authorized by: Manager-QA

Name
Sign & Date
 NESTLE Page 2 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

This Batch Manufacturing Record Contains Page No.1 to 8 Issued by QA

(Sign & date):

Executed Batch record Reviewed By: Executed Batch record Reviewed By:
(Manager - Production) (Manager-QA)
Date: Date:

Batch No.: Standard Batch Size: 100 Unit

1.0 Critical control points:

2.0 DISPENSING:

2.1 Clean the area & equipments as per SOP & get line clearance from QA.

2.2 LINE CLEARANCE FOR DISPENSING: Date:

Observation Checked Verified
Parameters
(Yes/No) by by (QA) Cubical No.:
Cleanliness of the Dispensing area as per ____________
SOP……………………………
Previous Product:
Cleanliness of SS Containers, Scoops & ___________________
accessories
Labels / records of previous batch removed Batch No.:
_____________
Logbooks updated
Line clearance given at:
Weighing Balance code: …………………..
_____
Weighing Balances are calibrated as per
SOP…………………………………
Dispensing started at:
Cleaned status Label updated ______

Dispensing completed at:

________

2.3 Attach CLEANED status label of the equipment to the Batch Record.
2.4 Get the raw material indent checked & authorized.
2.5 Dispense the materials in clean polythene covers / drums as per the SOP.
2.6 Label the dispensed materials & complete the indent.
 NESTLE Page 3 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

2.7 Send the completed indent along with the dispensed materials to production.
Line Clearance Initiated by Stores Supervisor (Sign/date) __________ / time: __________

Line Clearance SOP No.: __________________, by QA (Sign/date) __________/ time: __________

Batch No.: Standard Batch Size: 100 Kg

2.8 RAW MATERIAL INDENT

2.0 BILL OF MATERIALS

U % Qty.
S. O Per Batch
Material Description INCI Name ADDN
No.
M w/w (in Kgs)
1 Sugar Sugar g 48.00 48.00

2 g 6.00 6.00
All purpose flour All purpose flour
3 vegetable oil g 17.00 17.00
Vegetable oil
4 Milk solids g 5.00 5.00
Milk solids
5 Cocoa solids g 15.00 15.00
Cocoa powder
6 yeast g 1.00 1.00
Saccharomyces
7 Salt g 1.00 1.00
Salt

NOTE: Production & QA has to Check & Verify Raw Materials indent detail against SAP Approved Process order.

Checked by Production: - Sign: ________ & date: ________, Verified by QA: - Sign: ________ & date: ________

3.0: LINE CLEARANCE FOR MANUFACTURING:

3.1 Wear nose mask and hand gloves during manufacturing.
3.2 Clean the area & equipments as per SOP & get the line clearance from QA.
3.3 Cross verify the weight of the dispensed raw Materials against process order.
Batch No.: Standard Batch Size: 100 Kg
 NESTLE Page 4 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

CKD BY PREVIOUS B.No.

PARAMETERS OBSERVATIONS PRODUCT
(Prod) (QA)
AREA CHECKS:

Cleanliness of the area as per SOP

EQUIPMENT CHECKS: BALANCE: Equipment Number: MSA/PROD/73

Cleanliness of weighing balance

Calibration of weighing balance

EQUIPMENT CHECKS: Cleanliness of SS pot as per SOP:

Equipment Number: Kettle No. 1:
Kettle No. 2:

Cleanliness of SS pot inner surface of the tank

Cleanliness of the valves

Proper closure of bottom outlet valve

Thorough dryness of the Inner surface of the

tank
Thorough dryness of the bottom outlet Valves

Cleanliness of the outer surface

Updation of logbook

Updation of status labels

Cleanliness of the outer surface

OTHER ACCESSORIES

Cleanliness of SS vessels used

Cleanliness of Spatula

Cleanliness of other accessories used

Attach CLEANED status label of the equipment to the Batch Record.

Line Clearance Initiated by Production (Sign/date) __________ / time: __________

 NESTLE Page 5 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

Line Clearance SOP No.: __________________, by QA (Sign/date) __________/ time: __________

4.0: MANUFACTURING:
4.1 Countercheck the weight of dispensed quantities.

Date Step Materials Quantity Time Observation Done Checked.

Batch No.: Standard Batch Size: 100 Unit

No. gram From To by by

15.00 Temp.:
Add cocoa powder

01
vegetable flour 6.00

sugar 48.00

Yeast 1.00

salt 1.00

Mix well under sterile condition. Temp:

The colour change to light brown

02 Add milk solid And mix well 5.00

03 Add vegetable oil and mix well 17.00

. Add this mixture to main

04
mixing vessel at 40-42°C
 NESTLE Page 6 of 6
BATCH MANUFACTURING RECORD
Document No Effective Date Supersedes Doc. No & Date Prepared By: QA
Executive (Sign/Date)
25-09-2021 NE/KC/O1 25-SEP-2021
NE/KC/01

Product: Kitkat Location: Navi Mumbai , India

Market: In- House Mfg. Lic. No.:

Freeze it, overnight at 20c

5.0 BATCH SUMMARY

Loss BMR reviewed by

Section Head-Production Date Quality Assurance Date

Signature (Section Head): Signature (QA):

Date: Date:
 Page 1 of 2

STANDARD TEST PORCEDURE

Title: Determination of Reducing Sugars
GTP number STP-001 Version 00
Supersedes STP/001-00 Standard In-house
Effective date 25/09/2021

1. Procedure

Reagents :
Fehling A 69.28-g
copper sulphate (CuSO4.5H2O) in distilled
water 1000 ml
Fehling B 346g
Rochelle salt (potassium sodium tartrate) (K
Na C4H4O6. 4H2O) and NaOH in distilled 100g
water

Neutral Lead Acetate 20% neutral lead acetate

solution in distilled water
Potassium Oxalate Solution 10% Potassium oxalate
(K2C2O4.H2O) solution in
distilled water in distilled water
Methylene Blue Indicator Prepare 1% of methylene blue
solution in distilled water

1. Weigh accurately about 5 g sample, transfer to a 200 ml volumetric flask

dissolve in warm water, dilute to about 150 ml.
2. In case solution is not clear, add 5 ml of neutral lead acetate solution
followed by 5 ml of potassium oxalate solution.
3. Make up to 200 ml. Filter through a dry filter paper.
4. Titrate the solution obtained as such to determine % Reducing sugars.

Prepared by Reviewed by Approved by

Anu Joshi Jaitali Naik Tushara Jayaprasad
Date : 24/09/2021 Date : 24/09/2021 Date: 24/09/2021
 Page 2 of 2

STANDARD TEST PORCEDURE

Title: Determination of Reducing Sugars
GTP number STP-001 Version 00
Supersedes STP/001-00 Standard In-house
Effective date 25/09/2021

Preliminary Titration:
Pipet 5 ml each of Fehling A and B into 250 ml conical flask. Mix and add
about 10 ml water and a few boiling chips or glass beads. Dispense
solution. Heat the flask to boiling. Add 3 drops of methylene blue
indicator. Continue the addition of solution dropwise until the blue
colour disappears to a brick-red end point. (The concentration of the
sample solution should be such that the titre value is between 15 and 50
ml). Note down the titre value.
Final Titration:
Pipet 5 ml each of Fehling A and B. Add sample solution about 2 ml less
than titre value of the preliminary titration. Heat the flask to boiling with
in 3 minutes and complete the titration. Perform the titration duplicate
and take the average

Calculation:

Reducing Sugars % = Dilution x Factor of Fehling (in gm) ×100

Weight of sample x Titre value

Prepared by Reviewed by Approved by

Anu Joshi Jaitali Naik Tushara Jayaprasad

Date : 24/09/2021 Date : 24/09/2021 Date : 24/09/2021

 STANDAED OPERATING PROCEDURE
Title: kit kat chocolate procedure
GTP Number SOP-001 Version 00
Supersedes SOP/001-00 standard In house
Effective date 24/08/2021

1. Purpose:
The purpose of this standard operating procedure (SOP) is to establish all the necessary
steps to use, store and care of Kit kat chocolates.

2. Materials:
• Baking material
• Wafer-thin sheets
• Golden wafers
• cocoa mass
• milk powder
• cocoa butter and sugar
• vegetable oil
• yeast, salt
• cylindrical tanks
• Machinery: Sugar Grinding machine, chocolate melting tank, chocolate conching
refining machine, storage tank, tempering machine, moulding line, packaging
machine.

3. Procedure:
• Harvest and cocoa processing
• Drying and storage of cocoa beans
• Roasting and winnowing the cocoa
• Grinding the cocoa nibs
• Blending cocoa liquor and moulding the chocolate
• Waffles production carried into large ovens at 150℃.
• Next step id done by covering one waffle layer with the filling and stocking it over
another filling covered waffle, lastly you add a non filling covered waffle sheet.
• The final stage is the assembly of the kit kat means the chocolate is pumped into
moulds to create the outside of the kit kat, the waffles are deposited inside the
mould, and a final layer of chocolate covers it.

Prepared by reviewed by Approved by

SAKSHI PATIL JAITALI NAIK TUSHARA JAYAPRASAD

Date Date Date
 STANDARED OPERATING PROCEDURE
Title: kit kat chocolate procedure
GTP Number SOP-001 Version 00
Supersedes SOP/001-00 Standard In house
Effective date 24/08/2021

4. Maintenance:
• Provide a constant maintenance of food equipment and infrastructure.
• Arrange a safe working environment away from contaminations
• Keep insects away with constant use of pest control products
• Impose hygiene policy on all your employees and visitors.
• Safe storage: store it in a cool and dry place. Seal them in an air-tight container. Keep
them away from the light.

Prepared by Reviewed by Approved by

SAKSHI PATIL JAITALI NAIK TUSHARA JAYAPRASAD

Date Date Date
Date – 24-09-2021

LAB RECORD
Title: Production of chocolate (Kitkat)
Kitkat is the world’s first chocolate bar made from 100% sustainable cocoa. Kitkat has a case
to be the healthiest candy bar in the market.

MATERIAL

1. Sugar
2. All purpose flour
3. Vegetable oil
4. Milk solid
5. Cocoa solids
6. Yeast
7. Salt

Procedure

S Name of Material %ADDN w/w

No.
1. Sugar 48.00
2. All purpose flour 6.00
3. Vegetable oil 17.00
4. Milk solid 5.00
5. Cocoa solids 15.00
6. Yeast 1.00
7. Salt 1.00

Add Cacao powder, Vegetable flour, Sugar, Yeast and Salt. Mix well under sterile condition.
The colour changes to light brown.

Add Milk solids and mix well.

Add vegetable oil and mix well.

Freeze it, overnight at 20°C.

Compression

Parameter Limits Method of test Ref to

Appearance Light brown colour, should TP-001
match the standards
Odour Dark bitter cocoa chocolate TP-002
 powdery earthy coffee
roasted
Solubility Insoluble in water As per IP1996
Refractive Index @20C 1.59 As per IP1996
pH 5-6 As per IP1996
Assay, % by mass 70%-80% As per IP1996

Specification

S.NO TEST PARAMETERS SPECIFICATIONS LIMITS

1. Appearance Light brown coloured uniform bar
2. Odour Cocoa beans, vanilla
3. pH of 10% solution @27oC+0.5oC 5-6.5
4. Total fatty matter, % w/w, min* Minimum 50%
5. Total energy 589 kcal/KJ 2464
6. Carbohydrates 43 g of which-sugar-10g-Fiber-28g
7. Total yeast and mould count not more Not more than 104 cfu/g
than 100 cfu/g#
 DEVIATION CONTROLFORM

DEVIATION CONTROL FORM

Planned deviation Deviation No 01
Unplanned deviation yes Product/ Material kitkat
Location

Type Equipment Document/Record

Analytical test 01
Department Packaging Batch No MC- 001 Batch size 100 packets
Mfg date 25/09/2021 Exp date 25/03/2023 Analytical
report No
Initiated by Date 25/09/2021
Deviation Details The chocolates did not froze properly due to some problem in the freezer.

Impact The shape was inappropriate .

Corrective action The chocolates were frozen again.

Preventive action The freezer was repaired.

Review by Dept
Head

Signature Date

Review, Evaluation & Assessment of deviation

Criticality Minor Major Critical
QA Review
Approval by all
affected
departments
Department Signature Date
Authorized by Head QA Signature Date

Prepared By Reviewed By Approved By

Rinku Bhatia Jaitali Naik Tushara Jayaprasad

Date 25/09/2021 Date 25/09/2021 Date 25/09/2021

 CHANGE CONTROL FORM
Change control no 84 QA sign &
date
1.INITIATION
Brand Nestle date 24/09/2021
Nature of change Product- KitKat chocolate
(Area/Document/Equipment/Product/
Material)
Market In house
Present status The packaging material used for the product is made of a
plastic called polypropylene.
Proposed change The current packaging material should be replaced by
wood-based material.
Reason Polypropylene plastic is non-biodegradable.

Justification Wood-based material when disposed is easily

compostable.
Areas. Materials to be impacted Packaging material/Wrapper
Decision on existing RM/PM NA Discontinue To be To be destroyed
for specific consumed
market

In case of destruction QTY Value in

INR
In case to be consumed- Planning to inform QA to switch over
Proposed date of Implementation 1/10/2021
Initiated by: Quality dpt Sign Date
Checked by: Production dpt Sign Date
REVIEW AND EVALUATION
Department Production

Evaluation comments Proposed change is valid

Sign & Date
List of Documents affected by this
change
Action points for implementation
Department Packaging
Action to be taken Replacement of polypropylene wrappers by wood-based material
Sign and date
Approval for initiation by QA
Evaluation comments

Prepared by: Reviewed by: Approved by:

Jithu James Sakshi Patil Tushara Jayaprasad

Date: 24/09/21 Date: 24/09/21 Date: 24/09/21

 CHANGE CONTROL FORM
Change control no 84 QA sign &
date
2. IMPLEMENTATION
Verification of action points
Department Proposed action Reference Remarks Reviewed by
for subsequent document no Sign & Date
change

Quality Discontinuation of
Production polypropylene as
Packaging wrapping material
3. CLOSURE
Change control closure & review comments

Name: Sign & Date:

Closure date

Prepared by: Reviewed by: Approved by:

Jithu James Sakshi Patil Tushara Jayaprasad

Date: 24/09/21 Date: 24/09/21 Date: 24/09/21