Report on the Procedure for Cleaning Doughnuts Manufacture

Section 1: Scope

The main purpose in relation of this procedure is to outline and describe the procedure for cleaning doughnuts manufacture according to the quality and safety and also in line with the customer or the final consumers demand on the product quality and high standard of hygiene. The general procedure described is for the cleaning doughnuts manufacture in the doughnut-processing factory.

Section 2: Normative reference

The normative references for the above procedure are:

ISO 9000:2008

HACCP( Hazard Analysis Critical Control Point)

The quality management system

Section 3: Terms and definitions

Product: The product under safety cleaning is the doughnuts

Inspection baker: The primary purpose of the inspection baker is to ensure that the quality of the doughnuts are maintained putting in mind the safety of production by ensuring that high standard of hygiene is maintained.

Quality controller: The quality controller ensure that the doughnuts acquire the required standard of hygiene and this is achieved through carrying out a laboratory test on the processed doughnuts to ensure their no microorganism in the doughnuts which can course human disease and also course damage to the product itself. The quality controller, therefore, assist in increasing the shelf-life of doughnuts by ensuring that there is minimum possible amount of microorganism that can lead to the spoilage of the doughnuts

Section 4: General requirement

4.1 identify all your problems

Purchase material. This should include all the cleaning materials required for the proper production of highly hygienic doughnuts. The purchased materials should include: disinfectants for proper cleaning of the processing department and a sterilization machines always to ensure that maximum hygiene is observed in the packaging of the product.

You should receive and inspect the products before processing to ensure good quality and proper hygiene of the product.

Store all the material in a favorable condition to ensure that the quality is maintained and that spoilage is reduced

The product should be measured to ensure that the required amount is used for safety consumption to the final consumer

4.2 Documentation

Quality policy

The main quality policy is to produce and develop a product that always meets the required standard of hygiene. The policy is also to ensure human beings proper hygiene, as they are then main carriers of pathogens, which may course food spoilage.

Quality manual

The management is obliged to address all the ISO 9000:2015

Control of documents

Most of the companies or industries quality managements system are always stored in an electronic format or a shared devise within the company system. In addition to the management of the electronic system, there should also be a digital back up for the same information which s used to provide appropriate document and data protection. All the document of the controlled hygiene needs to be approved reviewed and updated by the control of document procedure. Only the latest and necessary documents should be maintained and updated. A register is kept for every controlled document and hard copies of hard and manual procedures of maintaining the required high standard of hygiene.

Controlled records

The proper controlled of all the records and data that provide accurate evidence of the hygiene requirement and the effective operation of the quality is required and should be properly controlled using the control and the recording procedure.

Management commitment

The management commitment to the implementation and improvement of the management system is attained through the continual communication of the quality requirements that will enhance proper hygienic to ensure good cleaning process of the doughnuts.

Customer focus

Customer satisfaction is monitored in the cleaning of doughnuts and enhanced through ensuring customer requirements for the services offered are determine and understood. Customer satisfaction is very vital and is controlled using appropriate and document. The manufacturer must understand the type of customers they are dealing with to know all the requirements they need for the cleaning of the doughnuts. Neatness is also a point to consider because customers are always considering many factors to decide to choose a specific product.

Quality objectives

Measurable objectives are and communicated to all personnel as appropriate. Procedures, process, and management system control having been developed to help ensure that the mentioned objectives met. The effects of management system effectiveness and prospective customer satisfaction monitoring are interpreted and reviewed I conjunction with the targets in the cleaning of the doughnuts effectively. Management system controls development ensures that all the objects and goals reached.

Management Review

General

The continuation of suitability, adequacy, and effectiveness of the proper hygiene maintenance reviewed by senior Management annually or more years. The management system will then include an assessment of any improvement opportunities and the need for any changes to the management system thus comprising of policy and objectives. There must be a well-maintained record of Management Review meetings. Record keeping will help in the future reviewing of the document.

Review input

The input comprises of the following but is not restricted;

Follow up actions from previous reviews for the proper hygiene consideration.

Internal audits result in the cleaning process.

Customer feedback, complaints, and analysis must be keenly observed and considered.

Performance process and service conformity in the cleaning of the doughnuts should be put into consideration.

Status of corrective and preventive actions to ensuring hygiene maintenance.

Changes affecting the cleaning system must be looked upon with great keenness.

Improvement recommendations should be considered.

Review output

The outputs from the review will comprise of actions and decisions about the following:

Improvements in the effectiveness of cleaning of doughnuts thus maintained hygiene.

Resources and training requirements should be checked on.

Required audits should be checked on.

Resource Management.

Provision of resources

Senior management is responsible for providing the resources required regarding both personnel and equipment to ensure that the processes outlined in the cleaning process of the doughnuts are carried out throughout the entire service realization process. Professional auditors used to ensure that the doughnut cleaning process accompanied and that enhance proper customer satisfaction hence adequate control. Auditing should be carried out by independent bodies of the method assessing. Verification ensured efficient management of the company regarding employees and financed thus proper utilization of input to maximize output.

Human resources

Competence and awareness

The available resource and competency requirements for tasks or roles that affect quality in the cleaning of doughnuts should be evaluated and described by the job description on employment and another relevant record that are quality and with high hygiene maintenance. The effectiveness of training carried out is recorded and evaluated through the competence achievement. There should not be any mismatch of job in a well-managed company. Every department should have high professional employees with the appropriate skills. Professionalism will ensure a competent management hence high-quality output and proper hygiene resulting from thorough cleaning of doughnuts in the manufacturing company. Due to improved technology, a group should embrace training of the employees for current trends and advancements in the market and the company. The management should also organize workshops and seminars for the employees to understand the trending issues in the market.

There must be Proper induction process about Health and safety requirements adherence. Besides cleaning of doughnuts and hygiene familiarization should also be put into consideration.

The company should introduce training to its employees, planned and recorded by skill matrices record. Workshops and seminars are useful for both internal and external training documentation.

Infrastructure

All functional areas provide the infrastructure required to achieve conformity to hygiene and basics including; buildings, information system, equipment, communication support services and many others. The suitability of buildings, equipment, plant, machinery, and workspace, is reviewed during management review and periodic internal management meetings.

Working environment

Adequate working environments have been considered and implemented in achieving service conformity. These include suitable office space, IT infrastructure, utilities, and facilities. Health and Safety issues considered, and appropriate practices performed ensuring secured working conditions.

Product Realization

Planning of product realization

Quality Objectives for the Product the doughnut to be soft

Resources, baking instructions, mixing instructions

Verification, validation, monitoring, inspection, and test for product acceptance.

We buy the correct ingredients, and they meet our specs

Components must be measured correctly, with highly hygiene consideration.

Eggs added one at a time.

The doughnut formed into rounded shape.

Do a Taste Testing.

Customer related processes

Determine the exact requirements for the customer

The doughnuts are fleecy

They are clean from the access by bacteria

The packaging is sealed to ensure the doughnuts remain safe and clean.

Review of requirements related to product

The requirements at this point stipulate how exactly is the expectation of the customer about the safety and readiness of the doughnuts. The expectation of the customer here is that the doughnuts be hygienic and safe for consumption.

How/ when and where does the customer want their doughnuts?

As a manufacturing company do we meet these expectations and ensure that the doughnuts are clean? (Before order acceptance is necessary at this point to ensure that the customer is satisfied before the exact order is delivered).

Do we have time as a company to make the doughnuts clean as required by the customer?

Do we have the required ingredients that will ensure that the final manufacture is clean and meet the customer expectations?

Design and development planning

The design and development activities are currently suspended, and therefore not performed by Krispy Kreme.

Purchasing

Purchasing process

The contractors and suppliers attached to the company are selected on their ability to provide sanitary products and services to the customers, ability to deliver the goods on time and at the consumer-friendly price. All the suppliers including outsourcing partners attached to the company are subjected to a supplier quality check process to ensure that they are competent as far as the hygienic level of the customers is concerned.

The level and depth of this cleaning process depend on the impact that the supplied products or service has on service realization. A list of approved hygienic levels of the suppliers is maintained, and their performance monitored.

Purchasing information

Numbered purchase orders are used to determine the hygienic levels before a purchase of all critical goods. All order numbers are generated and recorded via a purchase order system.

Purchase orders contain specific hygienic specifications to accurately describe the product ordered and will be supported by detailed purchasing information not limited to supply agreements or even specifications where necessary.

After the hygienic level is ascertained the approval of purchase orders is done by the purchasing procedure act QP06....