Production SOP - RIO

RIO Food & Beverage Ltd
PRODUCTION MANUAL
Issue date:
Document: Production SOP V1.0
Page 1 of 8
PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

Miraj Musaddique Habib Mohammad Shahidullah Zahir Uddin Mahmud Zahirul Islam
Khan
DESIGNATION:
DESIGNATION: DESIGNATION: Director, DESIGNATION:
Director & Chief
Manager, Operation Sales & Marketing Director, commercial
Operating Officer
SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:
CONFIDENTIAL SOP Production
1.0 OBJECTIVE:
To produce required products as per management requirements at Factory.
2.0 SCOPE:
This policy is applicable for RFBL business partners (Hira Biscuits (Pvt) Limited) and other
upcoming production partners.
3.0 RESPONSIBILITY:
Director Commercial, HOP, Factory Manager, QC, Cost Accountant, Store in Charge are
responsible for manufacturing all required SKU’s.
4.0 DEFINITION:
HOP-Head of Production, QC-Quality Control, RFBL-RIO Food & Beverage Ltd.
5.0 Sections for Production:
For Hira Biscuit (Pvt) limited
1. Hard & Soft Biscuit Line

2. Chanachur Section
3. Motorvaja Section
4. Chocolate Section
5. Noodle Section
6. Toast Section
7. Cake Section
8. Dry cake section
PRODUCTION MANUAL
Issue date:
Page 2 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
5.1 Production process:
Production operation is the preparation of raw materials, filling, mixing, baking and packaging
including available capacity and safety. Other supporting activities, such as available skills,
warehousing, the layout of the plant and maintenance requirements will be taken into account.
Core Steps of the production process are as follows:

➢ Raw & Packing Material Store
➢ BOM/Recipe
➢ MO
➢ Finished Goods
5.2 Manufacturing process:
This standard operating procedure is applied to all the employees working in the facility,
visitors and contractors.
Sanitizing Process:
- Handwashing
- Cleaning and sanitizing food contact surfaces.
-Ensure that pre-production steps are taken before operation such as wearing PPE and
sanitary clothing.
PRODUCTION MANUAL
Issue date:
Page 3 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer

PRODUCTION MANUAL
Issue date:
Page 4 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
Fig: Manufacturing Process
5.3 Production Plan:

Sales projection will be provided to Factory Operation from Sales Operation with necessary
approval. After getting the projection Factory Operation unit will generate a production plan
including RM/PM requirement. Then it will be finalized with Accounts and board of directors.
Current stock of finished goods and RM/PM will be considered during making the plan.
PRODUCTION MANUAL
Issue date:
Page 5 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
5.4 Procurement:
Once the production plan is finalized, RM/PM requirement will be sent procurement department.
They will purchase/procure required materials as per Supply Chain SOP.
5.5 Store:
The purpose of a warehouse is to store goods at various stages of production, such as raw materials,
finished goods and in process inventory. There are goods produced seasonally in large quantities
in order to meet the regular demand. Raw materials are stored before the operation in case of
shortage of materials However, storage of raw materials and storage of finished products is very
important in business.
Once the required materials are received by Store In-Charge, he will give a confirmation note.
Materials will be added with existing stock.
5.6 Per-mixing & Mixing:

According to recipe, RM will be transferred to Mixing Unit. Mixing In-charge will provide a
confirmation note to store.
All ingredients are put together in the right proportion for dough formation. Mixing time plays
important role in dough consistency and finally the texture of biscuits.
Steps:
1. Transfer the ingredients to a mixer.
2. Set the speed (RPM) and time for mixing as per the SOP and start the mixing process.
3. Set the speed (RPM) and time for mixing as per the SOP and start the mixing process.
4. The dough is ready. Allow it to rest for 20 – 30 minutes at 20 OC.
5. Start the dough forming process (moulding the dough) to make the biscuit crispier.
PRODUCTION MANUAL
Issue date:
Page 6 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
Things to follow in Quality Evalution after mixing:

1. Ensure that the consistency of mixture is achieved as per specifications.
2. Ensure uniform distribution of ingredients while mixing.
3. Mixing also depends on the speed of the mixer, quality of the flour and the temperature
required for mixing. Refer to the specifications in the SOP for the settings.
4. Check and control the RPM of the machine to maintain the dough quality.
5. During manual cutting, avoid twisting the cutter as biscuits may rise unevenly.
6. During re-rolling (manual) add as little additional flour as possible.
PRODUCTION MANUAL
Issue date:
Page 7 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
5.7 Backing:
Methods of backing:
1. Load the trays in the oven for baking
2. Set the temperature and time of the oven.
3. Monitor baking process through observation window.
4. Transfer the baked product to cooling racks.
5.8 Packing:
Here The dough is passed through lamintors to produce sheets these multilayer sheets are then
fused into single sheet of desired thickness .This sheet is then passed onto cutter of various shape
and sizes of cups/dies.
Biscuits are fed into packing machines in continuos stacks this is either manual or with help of
auto feeders with help of feeding chutes .Biscuits are fed into packing machines in continuos
stacks this is achieved through stacker which converts free flowing biscuits into uniform
achieved through stacker which converts free flowing biscuits into uniform stacks .These are
done through guidelines which could be adjusted as per type of biscuits .per type of biscuits
Major function of packaging are:
1. Protect from mechanical damage in transit and loading and unloading
2. Protect from loss of moisture and any foreign odour contaminations
3. Protect from Foreign body infestation.
4. Legal compliance for values and ingredients for consumers
5. Advertisement
PRODUCTION MANUAL
Issue date:
Page 8 of 8

Khan
DESIGNATION:
Director & Chief
Operating Officer
Biscuit are wrapped with packing machines and wrappers are sealed as long and ends. These are
sealed with helps of heaters .Coders are synchronised with machine speed to print details to the
packing material .Packs could be of various size and shape . These packs are then put into cartons
are then taped by passing through carton taping machines .Now biscuits are ready for dispatch
..Technological innovation has made possible to have various shape , sizes and colours for biscuit
packaging .
5.9 Quality Evaluation:

Steps to be followed in quality evaluation:
Quality control checks for finished product inspection
1. pack weights and examination of process control pack weight records.

2. pack appearance, correctness of coding/overprinting.
3. storage tests to check pack performance and product shelf life.
4. recording the incidences of broken biscuits within packs.
5. organoleptic checks (tasting tests) on biscuit texture and flavour.
After quality evaluation all finished goods will be transferred to FG Store for sales process.

Production SOP - RIO

Uploaded by

Copyright:

Available Formats

Production SOP - RIO

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Production SOP - RIO

Uploaded by

Copyright:

Available Formats

RIO Food & Beverage Ltd

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

HOP-Head of Production, QC-Quality Control, RFBL-RIO Food & Beverage Ltd.

5.0 Sections for Production:

For Hira Biscuit (Pvt) limited

1. Hard & Soft Biscuit Line

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

5.1 Production process:

Core Steps of the production process are as follows:

5.2 Manufacturing process:

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

Fig: Manufacturing Process

5.3 Production Plan:

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

5.6 Per-mixing & Mixing:

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

Things to follow in Quality Evalution after mixing:

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

PREPARED BY: AUTHORIZED BY: RECOMMENDED BY: APPROVED BY:

SIGNATURE: SIGNATURE: SIGNATURE: SIGNATURE:

CONFIDENTIAL SOP Production

5.9 Quality Evaluation:

1. pack weights and examination of process control pack weight records.

You might also like