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I. OBJECTIVE
1. To provide guidelines in the proper flow of activities or process in the Production Area
II. DEFINITION OF TERMS
(Not Applicable)
III. GENERAL POLICIES
A. Mixing
1. Receiving of raw materials. (Quality Control approval for use)
2. Preparation of all ingredients. Slicing and grinding. (Quality Control Audit)
3. Mixing of meat mix as per procedure. (Quality Control Audit)
4. Weighing of meat premix into tin pans (8kg/pan). (Quality Control Audit)
5. Keeping it in the freezer overnight at 5˚C temperature.
B. Wrapping
1. Thawing of the meat mix for at least 30 minutes in a cold, clean area. (Quality Control Audit)
2. Placing of the thawed meat mixture in the Hopper of the wrapping machine. (Quality Control Audit)
3. Portioning of SSF (shanghai sharksfin), CDH SM (siomai) and CDH SF (sharksfin) to 17-18 grams each. (Quality Control Audit)
4. Wrapping of SSM (shanghai siomai) to 19-20 grams. (Quality Control Audit)
5. Placing of dumplings into the Steaming tray: SSM – 36 pcs., SSF – 32 pcs., CDH SM/SF – 48 pcs.
6. Steaming for 15 minutes.
C. Packing
1. Cooling of the steamed SSM, SSF, CDH SM, CDH SF, JSM (Japanese siomai) and PD (pork dumplings) by placing them at the cooling room with temperature of 5 to 10˚C, for about 30 minutes to 1 hour. (Quality Control Audit)
2. Packing of the dimsum products with temperature below 45˚C according to its standard quantity or number of pieces in a pack using vacuum plastic bag. (Quality Control Audit)
3. Vacuum-sealing of the packed meat product and labeling with the date of production. (Quality Control Audit)
4. Placing of the vacuum-sealed packed meat product into clean crates: SSM – 30 packs, SSF – 40 packs
5. Placing them in the walk-in freezer with temperature of -5˚C.
IV. PROCEDURE FLOWCHART
Flowchart Title
(Not Applicable)
V. REFERENCE/INTERFACE PROCESS
Document Title
1. Quality Control
VI. FORMS AND RECORDS
Form Title
(Not Applicable)
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