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How to run POP can carbonated soft drink production safely

TIN CAN FILLING MACHINE

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2 Years Quality Warranty

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CAN FILLER MACHINE

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OVERVIEW

Steplead YPO series soda canning machine, beer canning machine, an expert for filling can beverage products, able to proceed wide ranges of sizes and formats, and suit for filling beer, and carbonated beverages, it’s your ideal partner of can filling and packaging production, with high filling flexibility from 2,000 to 18,000 Cans Per Hour.

ADVANTAGES

UP TO 50%

Steplead certified parts with additional warranty

UP TO 25%

Less maintenance

UP TO 20%

Less energy using lower engine speed and larger hydraulic pump.

Flexibility

Flexibility is very important for can filling in low output or high capacity, it suits both beer and carbonated beverages with various can shapes and can sizes. With innovative filling valves technology and inductive flow meter, filling quantity can be guaranteed to high precision standards.

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Compact Design

Whole the filling system of canning machine designed to follow a compact design philosophy, liquid is fed to the filling machine via well-positioned buffer tanks, valve manifold, and control panel, to minimize the working space in the bottling hall.
Easy to maintain and clean also decide the best operation experience for you, an inclined tabletop and manually inserted CIP cups can assure a trouble-free cleaning after production.

Can Seamer

Can seamer machine, can seaming system used to seal the lid to the can body. Flexible for lids or ends in tinplated steel or aluminum, and can body in metal or plastic raw material. Capacity for canning carbonated products up to 300 Can Per Hour for beer, cider & carbonated soft drinks.

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PRODUCT SPECIFICATIONS FOR YPO36-6

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1,7000 ~18,000 Cans 500ml / Per Hour
  • Filling Valves: 36
  • Capping Heads: 6
  • Power: 7.5kW
  • Dimension: 3,275 × 2,235 × 18,500MM
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Project management

STEPLEAD will arrange a special project manager who will provide one to one service for all details of your expected machines. Not just collecting abundant information about your packaging solution, but also provide non-stop service to meet your requirement and schedule, to assure the project goes smoothly as your expecting.

A STEPLEAD project manager will provide below service:

Draw up initiate project with necessary information

In time and continuous follow up and evaluate project specification to adjust the project schedule

Provide practical support and service

Prepare and organize all necessary related documentation for this project.

Turnkey Solution

STEPLEAD provides turnkey for complete packaging line. All equipment are connected with mechanical structure, electric wires, gas and liquid pipelines seamlessly and synchronously as per planning drawing layout. Our veteran technicians will assure all machinery’s performance, design, and engineering to be a perfect condition for customer.

STEPLEAD manufacture and setup turnkey project solution in workshop of customer, also provide training course for operation, maintenance, documentation, and other fundamental and necessary support for all integrated turnkey solution packaging line equipment.

Any further requirement regarding turnkey solution packaging line equipment, please give us a call or an email.

Phone: (86) 8314-3479 | Email: [email protected]

Installation and Training

STEPLEAD expert with 20+ years experience will help you with machines installation step by step. Upon installation of you machines or line, the expert stay in your factory to monitor your new equipment run smoothly and train your technicians. After our expert leaving, STEPLEAD will provide 24/7 prompt and courteous service for your demand.

STEPLEAD expert provides the following services:

Installation of machines and equipment or filling line at the factory of customer.

Synchronize and coordinate schedule with engineering to proceed switches and preventive maintenance operation.

Proceed necessary engineering modification on machines and filling line to optimize the performance and stability of machines.

Trouble shooting for machines’ issues.

Document all scheduled operation as per proper documentation policy.

Provide on-site training course for all necessary procedures.

An STEPLEAD expert will be responsible for installation, modification for your all machines in your factory. The only purpose for all these activities will aim at optimizing the equipment to maximize production capacity. STEPLEAD also assure the expert will proceed routine operations for the whole production line, and fully meet customer’s requirement for production.

Planned maintenance | After sales technical support

STEPLEAD will provide continuous after sales support to every customer. Also a solid warranty on each machine we sold, workmanship, performance, and solution response time. STEPLEAD service departments prepare thousands of various components stocking, ready for any urgent demand from customer, to assure the fast and efficient fulfillment of all parts orders, which will effectively minimize downtime and productivity loss of customer’s factory.

STEPLEAD service expert are all qualified with 15-20+ years experience to assure smooth installation. They also provide on-site training and onging support.

After sales expert support will cover below:

Installation of machines in customer’s factory

Troubleshooting operation

Solve electrical, mechanical and software problems

Maintain and restore computerized machine history database.

If one of your demand is to reduce downtime due to machine’s breakdowns, you would want to learn more about the STEPLEAD VIP Guarantee.

Pre-sales Consultation

The main materials used in our beverage equipment are food grade SUS304, SUS316, POM and silicone parts that meet sanitary standards, as well as world-renowned electrical components. We can also make any custom design for you according to your needs.

Manufacturing

STEPLEAD manufacture all equipment in our own facilities, which is ECO environment buildings and certified with ISO and CE. STEPLEAD highly concerns environment protection in all working areas by decreasing waste in all production processes.

It takes only two hours driving to the near major shipping seaport, which provide the most economic shipping rate and fast transportation to most countries all over the world.

Our facility is composed of the following:

Veteran and skillful professionals and technicians

On-site Engineering support

Materials requirement planning (MRP)

Production Engineering

Manufacturing and assembly

Components and machines testing

Hi-tech accurate machining centers

STEPLEAD provide OEM and ODM machines and service tailor designed as per your different needs and goals, which most competitive prices. From individual machines, to turnkey solution service. From idea to real machine, you can expect your quality machines and services which would help to break the limitation of your business.

As a leading manufacturer of packaging equipment in China. To keep up with most advanced industry technology and trends, we keep attending all sorts of training and and activities.

Tailor Made | Tailored Design Solutions

Customer grows with company expansion, and production line extension as well. STEPLEAD provides optimizing solution with tailored design machinery project to maximize customer’s benefit. Tailor made service covers our whole products range for various projects, with building and customizing automated packaging systems. Our veteran engineers team will provide evaluation to your products, packaging requirement, and production demands, accordingly design customized equipment for your special needs.

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Tailored design for equipment

Production processes

Modification and configuration of equipment.

STEPLEAD lead customer in every size and step to a target business.

We are dedicated to customer’s success. Most of our customers return for more machines as their company grows fast and succeeds. No matter filler, capper, water filter, blower, labeler for your current line, multi-station filling line, or a complete turnkey solution filling line, STEPLEAD machinery is tailored to order.

Customer Service

We guarantee to provide satisfied equipment and service for our every customer. We also understand that you may encounter an problem and require assistance. A friendly and courteous customer service expert will ready for a prompt solution. You may contact us at following phone number and email:

Phone: (+86-755) 83143479

Email: [email protected]

How to ensure the safe and efficient production of pop can filling line - csd/tea/juice/protein drink

Here is a list of all the types of technical questions concerning can filling machine that you can find.

How to manage the production of canned carbonated drinks

1. Purpose
Guide the production staff to make the production operations of carbonated beverages standardized, standardized and programmed.

2. Scope of application
It is suitable for the production operation of the company’s carbonated beverages.

3. Responsibilities
3.1 The production workshop is responsible for the production and operation of carbonated beverages and is responsible for recording.
3.2 The Quality Control Department is responsible for the quality inspection of in-process products and the disposal of substandard products

4. Working process
4.1 Process flow
See the document “Production Process Flow Diagram”

4.2 Workflow
4.2.1 Acceptance of raw materials
All kinds of food raw and auxiliary materials that meet the product standards are selected, and products such as raw fruit pulp, fructose syrup, white sugar, and food additives that have been subject to production license management must be purchased with a food production license (QS certificate). Acceptance shall be carried out in accordance with the provisions of “Inspection and Recording Specifications for Incoming Goods”, and unqualified raw materials are strictly prohibited from being put into production. All kinds of raw materials for food production must use food-grade raw materials, and the agricultural products should be fresh and good, free from shrinkage, deformity, pests and mildew, and raw materials of unknown origin should not be used for production. The scope of use and the amount of food additives should be strictly in accordance with the provisions of GB2760.
4.2.1 Process water production
4.2.1.1 Before production every day, carry out “reverse, positive” flushing on the sand filter tank and carbon filter tank for 5 to 10 minutes until the discharged water is free of impurities.
4.2.1.2 Pre-filtered water is prepared by sand filtration and carbon filtration and put into a water tank for use.
4.2.1.3 During production, open the bottom valve of the primary filtration water tank, and turn on the ultraviolet sterilizer. The pump is sterilized by 5u and 1u fine filtration and ultraviolet sterilizer to prepare fine filtration process water for production standby.

4.2.2 Sugar dissolving process
4.2.2.1 Accurately weigh the corresponding amount of high fructose syrup according to the requirements of the formula, and add 350kg of pure water (for the first production today, the pure water remaining in the pipe from the previous day should be discharged for about 3 to 5 minutes) , make it completely dissolved and continue to heat to 90±2℃ for 20 minutes.
4.2.2.2 After the heat preservation is over, start the pump to return the syrup in the sugar-dissolving tank pipeline to the sugar-dissolving tank (for 3 minutes), start the cooling water tower, and cool the syrup to 45℃±5 through a 5μ filter and a plate heat exchanger ℃, put it in the corresponding mixing cylinder.


4.2.3 Ingredients deployment

4.2.4.1 The dispensing operator shall register the dosage on the “key quality control point monitoring record” according to the variety, quantity and feeding sequence of the raw materials specified in the product formula sheet. It is strictly forbidden to feed unqualified raw materials into production.
4.2.4.2 Then add the raw and auxiliary materials according to the order: ① raw syrup ② preservatives ③ sweeteners ④ sour agent ⑤ flavors ⑥ pigments, and finally add water to make up the volume, weigh and verify the above raw and auxiliary materials according to the requirements of the formula, and dissolve them in water one by one Add it to the batching tank with the agitator turned on, then stop stirring, continue to add process water to the 2000L or 6000L mark, and continue to turn on the agitator to stir for more than 15 minutes, then take samples for physical and chemical inspection and visual inspection, and open the bottom valve if the requirements are met. , the pump is pumped into the high-level cylinder through the filter.
4.2.4 Carbonation of soda and water mix
The pure water after water treatment, after deoxidation, is injected into the vaporized carbon dioxide for evolutionary carbonization refrigeration, and the refrigeration temperature is kept below 10 ℃. After refrigerating, it is mixed with the prepared solution to complete the carbonated mixing process of soda and water. For details, see the document “Operation Instructions for Mixed Carbonation of Soda”

4.2.5 Filling process
4.2.5.1 Cleaning and disinfection of tanks and tanks
1) Before loading the cans, check whether the empty cans forklifted by the forklift are consistent with the products produced. After confirmation, cut off the packaging tape, tear off the wrapping film, and carefully push the empty cans into the lifting bucket. inside, and then open the elevator to lift the top empty can of the empty can plate to the same level as the upper can table and stop.
2) When the canning personnel receive the production instruction, they will open the conveying chain plate and the conveying chain of the upper canning platform, and slowly push the top empty can into the conveying chain plate of the upper canning platform with a clean wooden stick. It is transported to the tank conveyor chain, and finally to the automatic tank washing place. The tank body is cleaned and disinfected before entering the filling room.
3) When there is an inverted tank on the conveyor chain, it should be righted in time; when there is an inverted tank or a stuck tank on the conveyor chain, it should be stopped in time to clear it out.
4) When the product type needs to be changed, when receiving the signal from the machine room, stop loading the cans, put down and pull out the remaining empty cans through the loading lift, and repackage the forks with wrapping film and store them at the commanded position. At the same time, notify the forklift to fork the corresponding empty can of the product to be produced to the loading place to reload the can.
5) After the production is over, the remaining empty cans shall be processed and stored according to the method in 4), and the number of rotten cans of each variety shall be recorded and submitted to the Statistics Office.
4.2.5.2 Lid disinfection
After unpacking the aluminum can lids, place them in an ozone disinfection cabinet/ultraviolet sterilization cabinet for sterilization and disinfection for more than 30 minutes. The sterilized cover can be transported to the canning room for use.
4.2.5.3 Filling
1) Before and after production in the filling room every day, the production personnel must turn on the ultraviolet germicidal lamp and air purifier to sterilize the filling workshop, and the sterilization time should be maintained for more than 30 minutes. Clean all containers, utensils, conveyor belts, machinery and equipment with clean water before production. And use 75% alcohol to sterilize the operating platform, adjust the perfusion volume to ensure accurate net content.
2) Before entering the machine room, filling personnel should change into work clothes, wear work caps, wear water shoes, wash and disinfect their hands, and disinfect the water shoes in the foot bath before entering the filling room, and then start air purification. system.
3) Check whether the valves of the filling machine, power supply, compressed air source, and CO2 gas source are normal. After confirmation, start the test run. After the test run is normal, turn on the tank flushing water pump to notify the top tank, and automatically wash the tank and enter the canning room.
4) During the production process, the operator should check whether the inside of the tank is clean and whether the tank body is uneven, and the tank can be loaded only after the inspection.
5) The gas content, sugar content and acidity are measured by the quality control personnel, and the sugar, acidity and CO2 gas content are controlled to meet the formula requirements: the CO2 gas content is ≥ 1.5 times, and the official production can be started after everything is normal.
6) Open the feed valve, turn on the slow machine to drain the water-containing products in the front, and fill them in the cans. Uncap the first 40 cans of soda, and taste whether the soda is normal. After confirming the capping production, if any abnormality is found, it should be reported. The responsible person shall deal with it in a timely manner.
7) At the beginning of filling, the production personnel should control and stabilize the speed of the conveyor belt, control the flow by adjusting the valve, ensure that the injection volume meets the specified requirements, and make an “original record of filling production”.
8) During the filling process, it should be avoided that the filling flow is too large and the beverage will be splashed out, resulting in waste. The beverage should not be overfilled, generally about 5-10mm away from the mouth of the can. If the injection volume is insufficient, the production personnel should take it out for rework in time. The inspector should regularly check whether the net content after filling meets the specified requirements.
9) Capping should be done immediately after filling. The production personnel must operate the sealing equipment in strict accordance with the relevant operating requirements of the equipment.
10) Control the quality of the cover to meet the following requirements: ①Head height 2.5~3.0mm ②Crim thickness: can body thickness×2+cover thickness×3+(0.1~0.3)mm ③Cover hook length: 1.40~2.0mm④Take hook length : 1.40~2.0mm.
11) Before capping, the production personnel must check the oil level of the oil cup of the capping equipment, whether the hand lever is flexible, whether there is any debris on the conveyor belt, and check whether the water volume of the vacuum machine is sufficient.
12) At the beginning of capping, 3-5 cans should be packaged in the test. After the first inspection by the inspector, the official mass production can be started only after the qualification is confirmed. If the quality of the cover fails to meet the specified requirements, it can only be produced after being adjusted or qualified by the maintenance personnel.
13) During the capping process, the production personnel must ensure that the body of the can after the cap is lowered by the automatic filling machine matches the cap, and the capping quality must be checked after capping. After the product is sealed, there should be no leakage, and the sealing edge of the tank should be smooth. If it is found that it does not meet the requirements, it should be taken out and disposed of in time. During the capping process, if the capping equipment fails, the production personnel should stop the conveyor belt in time to avoid confusion in the production line.
14) The inspector shall carry out the first-piece confirmation inspection and sampling inspection in accordance with the requirements of the “Process Inspection and Recording Specifications”. After the first-piece confirmation and inspection are qualified, batch capping production can be carried out. If the inspection result fails to meet the specified requirements, it shall be dealt with in accordance with the requirements of the “Nonconforming Product Management Procedures”.
15) After the filling work is completed, the production personnel should immediately clean and disinfect the operating platform, clean the ground, and clean and disinfect the nozzles and valves of the filling equipment to prevent the breeding of bacteria.
16) When converting products, after the syrup in the syrup tank is used up, stop the proportioning and press all the semi-finished materials into the filling machine. After the production is completed, put water into the syrup tank, rinse the storage tank and the filling valve by the proportioning pump, and drain the remaining water side by side, so as to facilitate the production of different varieties and prevent the product from smelling.
17) If the machine is repaired in the middle, 75% (V/V) alcohol must be used to spray the interior and filling valve and repair place.
18) Before the end of each day’s production, the tank should be notified to stop, and the empty tank should be produced, and then use the process water along the batching tank, pump, double filter, storage tank, syrup tank to the proportioning pump, semi-finished product storage tank, and each filling tank. Install the valve for cleaning, and drain the remaining water at each cleaning until there is no odor. Then use 85 ℃ hot water to clean again along the above route until each valve is canned.
19) For more than one month of production, the five-step CIP method of “water + 2% hot alkali + water + 1.5% hydrochloric acid + water” can also be considered for cleaning.
20) After the production is over, the CO2 gas valve, compressed air machine and chilled water should be closed in time, and the indoor machines, equipment and ground should be fully cleaned before taking off the clothes and hats, and changing the water shoes, and opening the indoor and changing buffers You can leave after the UV light is on.

4.2.6 Warm tank
Before production every day, the water tank drain valve should be closed, the water tank should be filled with water, and the steam should be turned on to heat it to about 45°C. During production, the front and rear conveyor belts and the chain of the warm tank machine should be opened, and the water pump should be turned on to circulate the warm tank, and then sample the warm tank. The temperature of the beverage in the back tank is controlled, and the temperature of the beverage in the tank and the ambient temperature are kept at about ±5°C to prevent the temperature from being too high and the temperature of the tank being too large and the temperature difference being too large. In case of equipment failure and shutdown, the warm tank water pump should be stopped in time, the heating steam valve should be closed, and the products in the warm tank machine should be removed in time. At the end of production every day, the heating steam valve must be closed, and the water tank drain valve must be opened to drain the remaining water.

4.2.7 Coding
Turn on the printer, check whether the coding shifts are consistent, and check whether the origin code is correct and whether the coding position is beautiful. After confirmation, the coding is carried out, and the coding speed is controlled according to the operation of the packaging equipment before and after filling. According to the coding situation and filling situation, the products that do not meet the capacity requirements will be selected for defective treatment.

4.2.8 Light inspection
After the code is sprayed, the light inspection box is carried out for light inspection.

4.2.9 Canning and packing
1) The staff who seal the empty boxes will seal one end of the carton with the same variety for use (it is required to seal the carton neatly and tightly).
2) When the cans enter the sub-tank area, the products in each area should be basically consistent, and serious imbalance should not affect the packing.
3) Turn on the conveyor belt, put it into the carton for automatic packing, and pick out the packed products in time.
4) For the whole package box, the person who seals the box should press the box mouth, seal it tightly, and enter the layout area with the slideway.

4.2.10 Membrane package
1) Before production, turn on the heating power of the film wrapping machine, and install the shrink film consistent with the product. At the same time, adjust the position of the shrink film to make the shrink film package centered and beautiful.
2) Use several boxes of products to debug in advance, adjust the temperature, wind direction, etc. After it is normal, the products that need to be wrapped can be transported to the wrapping machine for wrapping.
3) If the machine is stopped for half an hour, the heating system of the membrane charter machine should be stopped immediately to save electricity and prolong the service life of the equipment.
4) When changing the film, the conveying power should be turned off. When the film is changed, manually try to cut the film, and adjust the installation position of the film at any time.
5) If the film package is not good, the film should be removed and the film should be re-packaged.
6) At the end of production, after all the products are wrapped and come out, turn off the heating power and main power of the film wrapping machine.

4.2.11 Typesetting
Typesetting should choose the appropriate floor board, and typesetting as required: 13 boxes per layer for 350ml*24, 130 boxes per version, 16 boxes per layer for 350ml*24, 160 boxes per version, and make a record of the number of versions and layers number records.

4.2.12 Warehousing
The forklift driver will fork the arranged products to the warehouse instruction storage point, and store them according to the principle of “not mixed, neatly stacked, vertical, separated from each other, and away from the wall and the ground”, and store them well. library records.

4.2.13 Sanitary requirements
1) Before production, the sugar-dissolving tank, batching tank, filter, plate heat exchanger, high-level tank, sugar tank, storage tank, proportioning pump, filling valve and pipeline are all cleaned and sterilized with 85 ℃ hot water. The filling room should be sterilized with ultraviolet lamps for 30 minutes, and 75% (V/V) alcohol should be sprayed on the filling valve and the filling room space before production.
2) Four principles of hygiene management: no dust, no dust accumulation, no dust, and attention to dust removal.
3) The detergent, disinfectant and the disinfectant in the foot bathing pool should be replaced daily.
4) At the end of the daily production, each post shall fully rinse and clean the relevant containers, equipment, pipelines and sites to ensure that there are no mosquitoes, flies and insect pests.

How to manage the production of canned tea drinks

1. Purpose
Instruct the production personnel in the production operation, and standardize, standardize and program the production operation of tea beverages/flavored beverages.

2. Scope of application
It is suitable for the production operation of the company’s tea beverages and flavored beverages.

3. Responsibilities
3.1 The production workshop is responsible for the production and operation of tea beverages, and is responsible for recording.
3.2 The Quality Control Department is responsible for the quality inspection of in-process products and the disposal of substandard products

4. Working process
4.1 Process flow
See the document “Production Process Flow Diagram”
4.2 Workflow

4.2.1 Water treatment
4.2.1.1 Before making RO water every day, the sand filter tank and carbon filter tank should be flushed in the reverse and forward order in the order of “reverse” and “forward”, and the time of reverse and forward flushing should be adjusted appropriately for 3 to 6 minutes depending on the length of stop running.
4.2.1.2 After the reverse and forward flushing is completed, start the reverse osmosis high-pressure pump to start RO water production. The initial RO water conductivity is high and can be drained. When the RO water conductivity is lower than 10us/cm, the RO water is injected into the RO water tank
4.2.1.3 Start the RO water pump, and pump the RO water pump from the RO water tank in the water treatment room of the pure water workshop to the RO water tank in the tea and beverage ingredients room for ingredients.

4.2.2 Tea powder, high fructose syrup, food additives, etc.
4.2.2.1 Select all kinds of food raw and auxiliary materials that meet the product standards. Tea powder, high fructose syrup, white sugar and food additives that have been subject to production license management must be purchased with a food production license and passed the third-party inspection. Products with a certificate of conformity shall be checked and accepted according to the “Inspection and Recording Specifications for Purchases”, and non-conforming products are strictly prohibited from being put into production.
4.2.2.2 Raw and auxiliary materials shall be put into production according to the principle of first-in, first-out, and ensure that there is no deterioration within the shelf life. Do not use raw materials of unknown origin for production. The scope of use and the amount of food additives should be strictly in accordance with the provisions of GB2760.

4.2.3 Dissolving sugar
According to the requirements of the formula, accurately weigh the corresponding amount of high fructose syrup (or white sugar) that has been verified correctly, add about 300kg of RO water to the sugar dissolving tank at the same time, and boil the RO water to about 80 ℃ by stirring with steam. Weigh the syrup or white sugar to dissolve it completely, and continue to heat it to 90±2℃. Keep warm for 20 minutes.

4.2.4 Ingredients deployment
Pump the melted syrup into the batching tank through the filter, then fully dissolve the instant tea powder with RO water, add it to the batching tank, and then weigh and check the food additives to be added according to the requirements of the formula, and press ① original Syrup ② tea powder ③ potassium sorbate or sodium benzoate ④ sweetener ⑤ antioxidant ⑥ acidulant ⑦ essence ⑧ pigment and other ingredients in the order of addition, while stirring, add to the batching tank, and finally add water to the mark of 1.8 tons, continue to stir After 15 minutes, the quality control department will check the sugar, acidity and appearance. If the requirements are met, the pump will be pumped through the filter to the temporary storage tank.

4.2.5 UHT sterilization and cooling
4.2.5.1 Check whether the UHT equipment, pipelines and valves are unblocked, and whether the temperature gauge, steam and pressure gauge are normal.
4.2.5.2 Open the bottom valve of the temporary storage tank, start the feeding pump, open the steam valve, and observe the temperature change. When the coil discharges the material, rotate the coil to make the material enter the storage tank, control the sterilization temperature to 121℃, and the sterilization time It is 4-6s, at this time, you can open the discharge three-way cock to start discharging.
4.2.5.3 When it is necessary to increase or decrease the discharge temperature in the process, the steam valve or the cooling water valve of the tube cooler can be opened to control the beverage with a discharge temperature of 42℃~67℃ into the temporary storage tank before filling.
4.2.5.4 In case of temporary shortage of material supply or sudden power failure, the steam valve should be quickly closed, the steam discharge valve should be opened, and then the water inlet valve should be opened to prevent coking and fouling of materials.
4.2.5.5 After the material is produced, turn on the RO water and enter the UHT. When the discharged material is clean water, transfer the three-way cock to the storage tank, and control the temperature to 85°C, recirculate and clean it for more than 20 minutes, and finally wash it with clean water. Wash for about 5 minutes.
4.2.5.6 When the production capacity is significantly reduced, the CIP washing procedure shall be adopted:
a. Water washing: when the water flowing out of the equipment becomes clear, it can be stopped.
b. Alkaline washing: Prepare 2% sodium hydroxide solution, heat it to 80℃, and cycle for cleaning for about 20 minutes.
c Water washing: After removing the lye, circulate the water for about 10 minutes until the pH value is about 7.0.
d Pickling: prepare hydrochloric acid with a concentration of 1%~2%, heat it to 40~60℃, and cycle for cleaning for about 20 minutes.
e Washing: After removing the acid, clean the pipes and containers with RO water until the pH value is around 7.0.

4.2.6 Can Filling
4.2.6.1 Bottle/cap cleaning and disinfection
1) Before filling, the bottles of different specifications are sent to the filling room from the upper bottle room through the conveyor belt. The bottle-filling personnel conduct preliminary inspection of the empty bottles by sight, hand, etc. After passing the qualification, the bottles are placed in the row and blown into the air duct with the conveyor belt and blown into the filling room.
2) After the production is over, in principle, the remaining bottles in the empty bottle warehouse should be cleaned (dustproof), and the secondary bottles should be counted at the same time.
numbers for statistical purposes.
3) The bottle is automatically cleaned and disinfected after entering the three-in-one automatic cleaning, filling, capping and filling machine.
4) The bottle cap must be sterilized and sterilized by an ultraviolet disinfection cabinet for more than 30 minutes before it can be used.
4.2.6.2 Automatic filling and capping
1) Before and after production in the filling room every day, the production personnel must turn on the ultraviolet germicidal lamp and air purifier to sterilize the filling workshop, and the sterilization time should be maintained for more than 30 minutes. Clean all containers, utensils, conveyor belts, machinery and equipment with clean water before production. And use 75% alcohol to sterilize the operating platform, adjust the perfusion volume to ensure accurate net content.
2) Before the filling personnel enter the machine room, they should change into work clothes, work caps, and water shoes. After washing and disinfecting their hands, the water shoes should be disinfected in the foot bath, and then the air shower should be used behind the whole body to air shower. Can enter the filling room.
3) Check whether each valve, especially the drain valve of the return tank is closed, check the air source, power supply, and flushing water source, and focus on checking whether the ozone in the bottle cap ozone cabinet is normal, and whether the bottle cap is consistent with the produced variety, and confirm and add the cover. After that, you can start the test run.
4) After the trial operation is normal, notify the batching room to supply materials, enter the empty bottle, reflow, measure and control the filling temperature of 50-60 °C, and start production after normal operation. The first 64 bottles are not capped, and the subsequent caps can be officially produced.
6) At the beginning of filling, the production personnel should control and stabilize the speed of the conveyor belt, control the flow by adjusting the valve, ensure that the injection volume meets the specified requirements, and make “original records of filling production”.
7) During the filling process, it should be avoided that the filling flow is too large to splash the beverage, resulting in waste. The beverage should not be overfilled, generally about 5-10mm away from the mouth of the can. If the injection volume is insufficient, the production personnel should take it out for rework in time. The inspector should regularly check whether the net content after filling meets the specified requirements.
8) When the machine has been shut down for more than half an hour due to equipment failure, it should be reflowed, and production can only be performed after the temperature is normal.
9) When changing the variety, the residual material of the original variety should be drained, and the valves and pipes should be rinsed with hot water above 85 ℃, and then the variety should be changed. Before resuming production, return to production.
10) After the production is over, rinse it once with cold water, and then rinse it with hot water at 85°C. If necessary, use the CIP five-step cleaning method to clean: ①Wash with water. ② Wash with 2.0% sodium hydroxide at 80℃ ③ Wash with water ④ Wash with 1%~2% hydrochloric acid at 40~60℃ ⑤ Wash with hot water at 85℃.
11) After the cleaning is over, clean the equipment and pipes in the filling room, drain the remaining water in the valves and tanks, and remove the bottle caps, turn on the ultraviolet light and leave.
12) During the rainy season, it is not only required to spray alcohol indoors when repairing the machine, but also to spray alcohol indoors every two hours. After production, spray the room with peracetic acid or fumigate with chlorine dioxide.

4.2.7 Light inspection
Filled beverages should be carefully inspected by light, and those with high caps, partial caps, crooked caps, impurities or leaks in the bottle should be picked out and discarded, and the good bottles should be washed and disinfected for reuse.

4.2.8 Set of labels
First check whether the label is consistent with the product, turn on the shrinking machine and the sleeve labeling machine after confirmation, and test a few bottles to see the shrinkage effect. After confirmation, the sleeve labeling machine can be placed in the automatic place for sleeve labeling. To the standard label position, to ensure that the sleeve label is beautiful.

4.2.9 Coding
First turn on the coding machine, check whether the coding position and date meet the requirements, and try to print a few bottles after confirmation. In the production process, if there are missing codes, incomplete codes, crooked codes and incorrect codes, they should be picked out, washed with code washing water to remove the bad codes, and then re-printed.

4.2.10 Packing and sealing
Before packing, check whether the box is consistent with the variety of beverages. After confirming, put the box into the beverage. After the box is full, push it to the machine sealing place through the slideway. Sealing requires proper sealing, tight sealing, and firm sealing, and the length of sealing glue is moderate to avoid waste. It is especially important to check whether there are any leaking bottles, poor label shrinkage, and no code bottles when packing. If it is found, pick it out in time and do not put it in the box.

4.2.11 Typesetting
The typesetting personnel should carefully check the quality of the sealed boxes, and the unsealed boxes should be taken back and re-sealed in time. The sealed boxes should be selected with suitable floor boards, and the typesetting should be done according to the palletizing requirements of various varieties, and the layout should be carefully recorded. After a certain variety is produced, the remainder of the beverage should be recorded so that the output can be calculated.

4.2.12 Warehousing
The warehousing personnel should check whether the quantity of each plate meets the requirements, and arrange appropriate locations to store the beverages. After production, the plate should be marked.

4.2.13 Sanitary requirements
4.2.13.1 Before production, each sugar dissolving tank, batching tank, temporary storage tank and pipeline should be cleaned and disinfected. The workshop should turn on the ultraviolet light for 30 minutes for disinfection. The air purification system should be turned on in the filling room in advance, and the filling room should be opened before each filling. Apply ultraviolet sterilization, and the sterilization time is 30min.
4.2.13.2 Sanitary and disinfection operations must be strictly implemented when entering and leaving the filling room. When leaving the filling room, work clothes, shoes, caps and masks must be removed. Before re-entering, work clothes and caps must be replaced. After sterilization and disinfection in the foot bath, Ran can enter the filling room only after passing through the air shower room, and it is required to change the washing liquid and disinfectant in time, and wash the work clothes frequently.
4.2.13.3 After the daily production is over, the relevant containers, equipment, pipes and sites shall be rinsed and cleaned to ensure that there is no breeding of mosquitoes, flies and insect pests.

1. Purpose
Guide the production staff to make the production operations of fruit juice beverages standardized, standardized and programmed.

2. Scope of application
Applicable to the production operation of the company’s juice beverages

3. Responsibilities
3.1 The production workshop is responsible for the production and operation of fruit juice beverages, and is responsible for recording.
3.2 The Quality Control Department is responsible for the quality inspection of in-process products and the disposal of substandard products

4. Working process
4.1 Process flow
See the document “Production Process Flow Diagram”
4.2 Workflow
4.2.1 Process water production
4.2.1.1 Before production every day, carry out “reverse, positive” flushing on the sand filter tank and carbon filter tank for 5 to 10 minutes until the discharged water is free of impurities.
4.2.1.2 Pre-filtered water is prepared by sand filtration and carbon filtration and put into a water tank for use.
4.2.1.3 During production, open the bottom valve of the primary filtration water tank, and turn on the ultraviolet sterilizer. The pump is sterilized by 5u and 1u fine filtration and ultraviolet sterilizer to prepare fine filtration process water for production standby.
4.2.2 Purchase acceptance of raw and auxiliary materials
4.2.2.1 Select all kinds of food raw and auxiliary materials that meet the product standards. Concentrated fruit juice, fructose syrup, white sugar and food additives that have been subject to production license management must be purchased with food production licenses and have passed the third-party inspection and passed the inspection. Products with a certificate of conformity shall be checked and accepted according to the “Inspection and Recording Specifications for Purchases”, and non-conforming products are strictly prohibited from being put into production.
4.2.2.2 Raw and auxiliary materials shall be put into production according to the principle of first-in, first-out, and ensure that there is no deterioration within the shelf life. Do not use raw materials of unknown origin for production. The scope of use and the amount of food additives should be strictly in accordance with the provisions of GB2760.
4.2.2.3 Concentrated juice must be stored in cold storage at 5°C, take it as needed, and return it after use to prevent deterioration.


4.2.3 Dissolving sugar
According to the requirements of the formula, accurately weigh the corresponding amount of high fructose syrup (or white sugar) that has been verified correctly, add about 300kg of RO water to the sugar dissolving tank at the same time, and boil the RO water to about 80 ℃ by stirring with steam. Weigh the syrup or white sugar to dissolve it completely, and continue to heat it to 90±2℃. Keep warm for 20 minutes.

4.2.4 Ingredients deployment
Pump the melted syrup into the batching tank through the filter, then fully dissolve the concentrated juice with process water, add it to the batching tank, and then weigh and check the food additives to be added according to the requirements of the formula, and press ① Raw syrup ②Juice ③Potassium sorbate or sodium benzoate ④Sweetener ⑤Antioxidant ⑥Sour agent ⑦Fragrance ⑧ Pigment and other ingredients are added in the batching tank while stirring, and finally add water to the mark of 1.8 tons, and continue to stir for 15 minutes , and then the sugar, acidity and appearance are checked by the quality control department. If the requirements are met, the pump will be pumped through the filter to the temporary storage tank.

4.2.5 UHT sterilization and cooling
4.2.5.1 Check whether the UHT equipment, pipelines and valves are unblocked, and whether the temperature gauge, steam and pressure gauge are normal.
4.2.5.2 Open the bottom valve of the temporary storage tank, start the feeding pump, open the steam valve, and observe the temperature change. When the coil discharges the material, rotate the coil to make the material enter the storage tank, and control the sterilization temperature ≥121℃. When the discharge three-way cock is opened, the discharge can be started.
4.2.5.3 When it is necessary to increase or decrease the discharge temperature in the process, the steam valve or the cooling water valve of the tube cooler can be opened to control the beverage with a discharge temperature of 42℃~67℃ into the temporary storage tank before filling.
4.2.5.4 In case of temporary shortage of material supply or sudden power failure, the steam valve should be quickly closed, the steam discharge valve should be opened, and then the water inlet valve should be opened to prevent coking and fouling of materials.
4.2.5.5 After the material is produced, turn on the process water and pour it into the UHT. When the discharged material is clean water, transfer the three-way cock to the storage tank, and control the temperature to 85°C, recirculate and clean it for more than 20 minutes, and finally wash it with clean water. Wash for about 5 minutes.
4.2.5.6 When the production capacity is significantly reduced, the CIP washing procedure shall be adopted:
a. Water washing: when the water flowing out of the equipment becomes clear, it can be stopped.
b. Alkaline washing: Prepare 2% sodium hydroxide solution, heat it to 80℃, and cycle for cleaning for about 20 minutes.
c Water washing: After removing the lye, circulate the water for about 10 minutes until the pH value is about 7.0.
d Pickling: prepare hydrochloric acid with a concentration of 1%~2%, heat it to 40~60℃, and cycle for cleaning for about 20 minutes.
e Washing: After removing the acid, clean the pipes and containers with RO water until the pH value is around 7.0.

4.2.6 Filling
4.2.6.1 Bottle/cap cleaning and disinfection
1) Before filling, the bottles of different specifications are sent to the filling room from the upper bottle room through the conveyor belt. The bottle-filling personnel conduct preliminary inspection of the empty bottles by sight, hand, etc. After passing the qualification, the bottles are placed in the row and blown into the air duct with the conveyor belt and blown into the filling room.
2) After the production, in principle, the remaining bottles in the empty bottle warehouse should be cleaned (dustproof), and the number of bottles should be counted for statistical use.
3) The bottle is automatically cleaned and disinfected after entering the three-in-one automatic cleaning, filling, capping and filling machine.
4) The bottle cap must be sterilized and sterilized by an ultraviolet disinfection cabinet for more than 30 minutes before it can be used.
4.2.6.2 Automatic filling and capping
1) Before and after production in the filling room every day, the production personnel must turn on the ultraviolet germicidal lamp and air purifier to sterilize the filling workshop, and the sterilization time should be maintained for more than 30 minutes. Clean all containers, utensils, conveyor belts, machinery and equipment with clean water before production. And use 75% alcohol to sterilize the operating platform, adjust the perfusion volume to ensure accurate net content.
2) Before the filling personnel enter the machine room, they should change into work clothes, work caps, and water shoes. After washing and disinfecting their hands, the water shoes should be disinfected in the foot bath, and then the air shower should be used behind the whole body to air shower. Can enter the filling room.
3) Check whether each valve, especially the drain valve of the return tank is closed, check the air source, power supply, and flushing water source, and focus on checking whether the ozone in the bottle cap ozone cabinet is normal, and whether the bottle cap is consistent with the produced variety, and confirm and add the cover. After that, you can start the test run.
4) After the trial operation is normal, notify the batching room to supply materials, enter the empty bottle, reflow, measure and control the filling temperature of 50-60 °C, and start production after normal operation. The first 64 bottles are not capped, and the subsequent caps can be officially produced.
6) At the beginning of filling, the production personnel should control and stabilize the speed of the conveyor belt, control the flow by adjusting the valve, ensure that the injection volume meets the specified requirements, and make “original records of filling production”.
7) During the filling process, it should be avoided that the filling flow is too large to splash the beverage, resulting in waste. The beverage should not be overfilled, generally about 5-10mm away from the mouth of the can. If the injection volume is insufficient, the production personnel should take it out for rework in time. The inspector should regularly check whether the net content after filling meets the specified requirements.
8) When the machine has been shut down for more than half an hour due to equipment failure, it should be reflowed, and production can only be performed after the temperature is normal.
9) When changing the variety, the residual material of the original variety should be drained, and the valves and pipes should be rinsed with hot water above 85 ℃, and then the variety should be changed. Before resuming production, return to production.
10) After the production is over, rinse it once with cold water, and then rinse it with hot water at 85°C. If necessary, use the CIP five-step cleaning method to clean: ①Wash with water. ② Wash with 2.0% sodium hydroxide at 80℃ ③ Wash with water ④ Wash with 1%~2% hydrochloric acid at 40~60℃ ⑤ Wash with hot water at 85℃.
11) After the cleaning is over, clean the equipment and pipes in the filling room, drain the remaining water in the valves and tanks, and remove the bottle caps, turn on the ultraviolet light and leave.
12) During the rainy season, it is not only required to spray alcohol indoors when repairing the machine, but also to spray alcohol indoors every two hours. After production, spray the room with peracetic acid or fumigate with chlorine dioxide.

4.2.7 Light inspection
Filled beverages should be carefully inspected by light, and those with high caps, partial caps, crooked caps, impurities or leaks in the bottle should be picked out and discarded, and the good bottles should be washed and disinfected for reuse.

4.2.8 Set of labels
First check whether the label is consistent with the product, turn on the shrinking machine and the sleeve labeling machine after confirmation, and test a few bottles to see the shrinkage effect. After confirmation, the sleeve labeling machine can be placed in the automatic place for sleeve labeling. To the standard label position, to ensure that the sleeve label is beautiful.

4.2.9 Coding
First turn on the coding machine, check whether the coding position and date meet the requirements, and try to print a few bottles after confirmation. In the production process, if there are missing codes, incomplete codes, crooked codes and incorrect codes, they should be picked out, washed with code washing water to remove the bad codes, and then re-printed.

4.2.10 Packing and sealing
Before packing, check whether the box is consistent with the variety of beverages. After confirming, put the box into the beverage. After the box is full, push it to the machine sealing place through the slideway. Sealing requires proper sealing, tight sealing, and firm sealing, and the length of sealing glue is moderate to avoid waste. It is especially important to check whether there are any leaking bottles, poor label shrinkage, and no code bottles when packing. If it is found, pick it out in time and do not put it in the box.

4.2.11 Typesetting
The typesetting personnel should carefully check the quality of the sealed boxes, and the unsealed boxes should be taken back and re-sealed in time. The sealed boxes should be selected with suitable floor boards, and the typesetting should be done according to the palletizing requirements of various varieties, and the layout should be carefully recorded. After a certain variety is produced, the remainder of the beverage should be recorded so that the output can be calculated.

4.2.12 Warehousing
The warehousing personnel should check whether the quantity of each plate meets the requirements, and arrange appropriate locations to store the beverages. After production, the plate should be marked.

4.2.13 Sanitary requirements
4.2.13.1 Before production, each sugar dissolving tank, batching tank, temporary storage tank and pipeline should be cleaned and disinfected. The workshop should turn on the ultraviolet light for 30 minutes for disinfection. The air purification system should be turned on in the filling room in advance, and the filling room should be opened before each filling. Apply ultraviolet sterilization, and the sterilization time is 30min.
4.2.13.2 Sanitary and disinfection operations must be strictly implemented when entering and leaving the filling room. When leaving the filling room, work clothes, shoes, caps and masks must be removed. Before re-entering, work clothes and caps must be replaced. After sterilization and disinfection in the foot bath, Ran can enter the filling room only after passing through the air shower room, and it is required to change the washing liquid and disinfectant in time, and wash the work clothes frequently.
4.2.13.3 After the daily production is over, the relevant containers, equipment, pipes and sites shall be rinsed and cleaned to ensure that there is no breeding of mosquitoes, flies and insect pests.

1. Purpose
Instruct the production staff to make the production operation standardized, standardized and programmed.

2. Scope of application
It is suitable for the production operation of the company’s protein drinks.

3. Responsibilities
3.1 The production workshop is responsible for the production operation of protein drinks and is responsible for recording.
3.2 The Quality Control Department is responsible for the quality inspection of in-process products and the disposal of substandard products

4. Working process
4.1 Production process flow
See the document “Production Process Flow Diagram”

4.2 Workflow
4.2.1 Water treatment
Before making RO water every day, the mechanical filter and activated carbon filter should be flushed in reverse and positive order in the order of “reverse” and “forward”, and the time of reverse and forward flushing should be adjusted appropriately according to the length of stop running, generally 3 to 6 minutes. After the reverse and forward flushing is completed, start the reverse osmosis device to start the production of RO water. The initial RO water has a high conductivity and can be drained. When the RO water conductivity is lower than 10us/cm, the RO water is injected into the RO water tank. Start the multi-stage centrifugal pump, and pump the RO water from the RO water tank in the water treatment room to the batching sterilization room for batching.
For the specific reverse osmosis water treatment process, please refer to the “Reverse Osmosis Water Treatment Operation Instructions”.

4.2.2 Purchase acceptance of raw and auxiliary materials
4.2.2.1 Purchasing raw and auxiliary materials such as peanut concentrate, white granulated sugar, milk powder, and food additives (non-dairy creamer, compound emulsified thickener, acesulfame potassium, sodium cyclamate, edible flavor, etc.) must be purchased with a food production license Products that have passed the third-party inspection and have a certificate of conformity shall be checked and accepted according to the “Inspection and Recording Specifications for Purchases”, and non-conforming products are strictly prohibited from being put into production. If peanuts, soybeans, etc. cannot pass the inspection report of the third party, they should send it to the third party for inspection by themselves, and the products that pass the inspection can be put into production and use.
4.2.2 Raw and auxiliary materials can be put into production according to the principle of first-in-first-out, and to ensure that there is no deterioration within the shelf life. Do not use raw materials of unknown origin for production. The scope of use and the amount of food additives should be strictly in accordance with the provisions of GB2760.

4.2.4 Dissolving sugar
4.2.4.1 According to the requirements of the formula, accurately weigh the corresponding amount of white granulated sugar that has been checked and verified. At the same time, add about 500 liters of RO water to the hot and cold cylinder of ingredients, and boil the drinking water to about 80 ℃ by stirring with steam. Weigh the white granulated sugar, continue stirring with steam, and heat to 90±2℃. Keep at this temperature for 20min to completely dissolve the white sugar.
4.2.4.2 Filter the completely dissolved syrup through a tubular filter, and store the cold syrup in an emulsifying tank through a pipeline for the next process.

4.2.5 Emulsification
4.2.5.1 According to the formula requirements, weigh and check the peanut butter, casein yogurt, stabilizer and milk powder to be added, put them into the emulsifying tank, start high-speed stirring, and stir for 15 minutes to fully dissolve them.
4.2.5.2 After the stirring, the temperature of the material in the cylinder is raised to 70℃±2℃ through the plate heat exchanger, and then pumped to the temporary storage tank A.

4.2.6 Homogenization and deployment
4.2.6.1 Pass the semi-finished slurry into the primary homogenizer, adjust the homogenization pressure to 25±1 Mpa, and put it into the mixing tank B.
4.2.6.2 Weigh and recheck the remaining unweighed raw materials and additives (except sodium bicarbonate) according to the formula requirements, and start stirring for 5 minutes to fully dissolve them, and then pump them to the C tank through the bag filter.
4.2.6.3 Weigh the sodium bicarbonate according to the formula and put it into the blending tank C, and add purified water to make up the volume to the 1000L mark, and start stirring for 10 minutes. After the quality controller detects the soluble solids, PH value, and sensory qualifications, the secondary homogenization is carried out.
4.2.6.4 Pass the semi-finished slurry into the secondary homogenizer, adjust the homogenization pressure to 45±1 Mpa, and put it into the high-level storage tank for filling and production.

4.2.7 Filling and capping
4.2.7.1 Bottle/cap cleaning and disinfection
1) Before filling, the bottles of different specifications are sent from the upper bottle room to the bottle cap cleaning and disinfection room through the conveyor belt.
2) The bottle-filling personnel conduct initial inspection of the empty bottles by sight, hand, etc. After passing the test, the bottles are placed on the conveyor belt.
3) Bottles and caps can only be sent to the filling room after being cleaned and disinfected.
2) After the production, in principle, the remaining bottles in the empty bottle warehouse should be cleaned (dustproof), and the number of bottles should be counted for statistical use.
4.2.7.2 Automatic filling and capping
1) Check whether each valve, especially the drain valve of the return tank is closed, check the gas source, power supply, and flushing water source, and focus on checking whether the ozone in the bottle cap ozone cabinet is normal, and whether the bottle cap is consistent with the produced variety, and confirm and add the cover. After that, you can start the test run.
2) After the trial operation is normal, notify the batching room to supply materials, enter the empty bottle, pump back, measure and control the filling temperature of 70-80 °C, and start production after normal operation. The first 20 bottles are not capped, and the subsequent caps can be officially produced.
3) At the beginning of filling, the production personnel should control and stabilize the speed of the conveyor belt, control the flow by adjusting the valve, ensure that the injection volume meets the specified requirements, and make an “original record of filling production”.
4) During the filling process, it should be avoided that the filling flow is too large to splash the beverage, resulting in waste. The beverage should not be overfilled, generally about 5-10mm away from the mouth of the can. If the injection volume is insufficient, the production personnel should take it out for rework in time. The inspector should regularly check whether the net content after filling meets the specified requirements.
5) When the machine is shut down for more than half an hour due to equipment failure, it should be reflowed, and the production can only be performed after the temperature is normal.
6) When changing the variety, the residual material of the original variety should be drained, and the valves and pipes should be rinsed with hot water above 85°C, and then the variety should be changed. Before resuming production, return to production.
7) After the production is over, use cold water to rinse once, and then rinse with 85 ℃ hot water. If necessary, CIP five-step cleaning method can be used to clean: ① water washing. ② Wash with 2.0% sodium hydroxide at 80℃ ③ Wash with water ④ Wash with 1%~2% hydrochloric acid at 40~60℃ ⑤ Wash with hot water at 85℃.
8) After the cleaning is over, clean the equipment and pipes in the filling room, drain the remaining water in the valves and tanks, and remove the bottle caps, turn on the ultraviolet light and leave.
9) During the rainy season, it is not only required to spray alcohol indoors when repairing the machine, but also to spray alcohol indoors every two hours. After production, spray the room with peracetic acid or fumigate with chlorine dioxide.

4.2.8 Sterilization
4.2.8.1 The capped product must be sterilized in time to prevent the growth of microorganisms in the tank. Production personnel must operate the sterilization equipment in strict accordance with the relevant operating requirements of the equipment.
4.2.8.2 The production personnel should place the capped products in the designated area of ​​the sterilization workshop (the area to be sterilized) in a timely manner, and make the identification signs to be sterilized.
4.2.8.3 The production staff pushes the iron frame containing the products to be sterilized into the retort, removes the identification plate on the basket, closes the door of the retort, and closes the safety lock after checking that the door of the retort is well closed.
4.2.8.4 Check whether the automatic tubular sterilizer, pipes, valves, etc. are unblocked, and whether the temperature gauge, steam and pressure gauge are normal.
4.2.8.5 First, turn on the steam for evacuating for 5 minutes, then close the exhaust valve, and start the constant temperature sterilization when the sterilization temperature in the pot rises to the specified temperature value. During the sterilization process, the pressure of the sterilization pot was kept at 0.21MPa, the sterilization temperature was 121°C, and the post-sterilization process was carried out under the sterilization time of 20min.
4.2.8.6 The production personnel must regularly monitor the readings of the thermometer and pressure gauge of the sterilizer, and make production process monitoring records such as “monitoring records of key quality control points” to ensure compliance with the specified technological requirements. During the sterilization process, it is necessary to prevent the temperature, pressure, etc. from rising and falling, especially when the temperature is lower than the production process requirements, it is prone to the phenomenon of incomplete sterilization, and the production personnel must pay special attention. If abnormal readings or deviations are found, they should be recorded immediately and the relevant personnel should be notified.
4.2.8.7 After the sterilization is completed, when the temperature cools to 38-45℃, the production personnel open the pot door to take out the product, hang up the sterilized sign in time, and place it in the designated area (sterilized area) for natural cooling or Turn on the cooling fan for air cooling.
4.2.8.8 After sterilization, the can body of the product should be free of swelling, concave can, wrinkles and other phenomena. The inspector shall carry out sampling inspection in accordance with the requirements of “In-process Inspection and Recording Specifications”. If the inspection result fails to meet the specified requirements, it shall be dealt with in accordance with the requirements of the “Nonconforming Product Management Procedures”.

4.2.9 Sleeve label, heat shrink
First check whether the label is consistent with the product, turn on the shrinking machine and the sleeve labeling machine after confirmation, and test a few bottles to see the shrinkage effect. After confirmation, the sleeve labeling machine can be placed in the automatic place for sleeve labeling. To the standard label position, to ensure that the sleeve label is beautiful.

4.2.10 Code
First turn on the coding machine, check whether the coding position and date meet the requirements, and try to print a few bottles after confirmation. In the production process, if there are missing codes, incomplete codes, crooked codes and incorrect codes, they should be picked out, washed with code washing water to remove the bad codes, and then re-printed.

4.2.11 Packing and sealing
Before packing, check whether the box is consistent with the variety of beverages. After confirming, put the box into the beverage. After the box is full, push it to the machine sealing place through the slideway. Sealing requires proper sealing, tight sealing, and firm sealing, and the length of the sealing glue is moderate to avoid waste. It is particularly important to check whether there are any leaking bottles, poor label shrinkage, no code bottles, etc. when packing. If it is found, pick it out in time and not put it in the box.

4.2.12 Arrangement
The palletizing personnel should carefully check the quality of the sealed boxes, and the unsealed boxes should be taken back and resealed in time. The sealed boxes should be selected with suitable floor boards, and the pallets should be arranged according to the palletizing requirements of each variety. One board should be arranged carefully. Record the number of plates, and record the remainder of the beverage after a certain variety is produced, so that the output can be calculated.

4.2.13 Warehousing
The warehousing personnel should check whether the quantity of each plate meets the requirements, and arrange appropriate locations to store beverages. After production, they should be marked with signs. Warehouse stacking requires no upside down, no mixing, neat and vertical stacking, separation between stacks, and no wet marks on cartons. Make it 10~15cm away from the wall and the ground.

4.2.14 Cleaning and disinfection of production equipment
4.2.14.1 After the production is over, the production equipment, pipes and containers should be cleaned and disinfected. For details, please refer to the corresponding regulations in DHZZ/JS-07 “CIP Cleaning and Disinfection Operation Regulations”. After cleaning and disinfection, drain all production equipment, pipes, valves, and residual water in storage tanks, and after cleaning out the bottle caps, turn on the ultraviolet light and leave.
4.2.14.2 Before the production starts, the production equipment, pipelines and containers shall be cleaned and disinfected. For details, please refer to DHZZ/JS-07 “CIP Cleaning and Disinfection Operation Regulations”. If the production is daily, the three-step hot water CIP procedure is adopted. If the production is stopped for more than three days, the four-step alkaline washing CIP procedure is adopted. If the production is stopped for more than two weeks, the five-step acid-base washing CIP procedure is adopted.

4.2.15 Sanitary requirements
4.2.15.1 Before production, all production equipment, pipelines and containers should be cleaned and disinfected. The workshop should turn on the ultraviolet lamp for 30 minutes for disinfection, and the air purification system should be turned on in advance in the filling room.
4.2.15.2 Sanitation and disinfection operations must be strictly implemented when entering and leaving the filling room. When leaving the filling room, work clothes, shoes, caps and masks must be removed. Disinfect the pair and disinfect them in the foot soaking pool, and then enter the filling room after passing through the air shower room. It is required to change the washing liquid and disinfectant in time, and wash the work clothes frequently.
4.2.15.3 After the daily production is over, the relevant production equipment, pipes, containers and sites shall be cleaned and disinfected to ensure that no mosquitoes, flies and insects breed.

5 Related records
5.1 “Original Production Records of Key Processes”

1. The principle of reverse osmosis
Pressurize the raw water side of RO, so that part of the raw water permeates the membrane in the direction perpendicular to the membrane, the salts and colloidal substances in the water are concentrated on the membrane surface, and the remaining raw water takes away the concentrated substances in the direction parallel to the membrane. Only a small amount of salt remains in the permeated water to achieve the purpose of desalination.
The reverse osmosis unit is designed with a reverse osmosis production rate of 10T/h. 6 reverse osmosis membrane shells are equipped with 12 reverse osmosis membrane elements. The main equipment includes high pressure pumps, high and low pressure alarms, matching valves and their instruments, reverse osmosis supports, reverse osmosis electrical automation equipment, etc.
The start and stop of RO is automatically controlled. The RO high pressure pump enters the water low pressure switch. When the pressure is lower than 0.05MPa, it will alarm and stop the high pressure pump; the outlet is equipped with a high pressure switch, and if it is higher than 2MPa, it will alarm and stop the high pressure pump. The pumps and valves on the RO device can be operated on the local control panel of the RO device, and the flow rate of the produced water and concentrated water in the system, as well as the pressure value of each measuring point can be observed.

2. Start and stop operation of reverse osmosis
(1) Preparations before starting the machine:
1. The liquid level of the raw water tank is at a high level
2. On-site control cabinets are powered on
3. Various instruments have been calibrated accurately and put into use
4. All production drugs are sufficient, and the liquid in the dosing box has been prepared adequately
5. The oil level of each water pump is normal, and the cranking of the water pump is normal
6. Each water pump should be tested for qualified insulation and has been powered
7. The pretreatment equipment has been rinsed to ensure that the effluent meets the design requirements.
8. Check that all valves in the system are properly open and closed
9. Open all exhaust valves on pipes and equipment, and fill with water and exhaust in advance. Close the exhaust valve after the equipment is running normally and the water is flowing out of the exhaust valve smoothly.

(2) Automatic operation
1. Start: Switch the automatic/manual knobs on all PLC control cabinets to automatic gear. Click the reverse osmosis start button to start the equipment automatically put into operation. Before the high-pressure pump is started, the system performs low-pressure flushing. After 2-5 minutes of low-pressure flushing, the high-pressure pump is turned on, and the concentrated water discharge and product water discharge valves are closed to enter the normal operation stage.
2. Shutdown: Click the reverse osmosis stop button, the equipment will be automatically shut down. Stop the high pressure pump first, and then the system is flushed with low pressure for 2-5 minutes. Close the manual valve in the system that needs to be closed.
3. Forced automatic shutdown: The reverse osmosis is in automatic operation state. If you need to stop the operation in case of emergency, you can click the emergency button on the control cabinet. After the emergency stop, the valves of all interlocking equipment are in the open pressure relief state. After the emergency stop is completed, check the fault point. Therefore, after the emergency stop is completed, operate the relevant valves to restore the equipment to the state before automatic operation.

(3) Manual operation
The RO device can be manually operated under special circumstances such as debugging, failure, and maintenance, and it should be automatically operated at ordinary times.
1. Driving: Turn the manual/automatic knob on the control cabinet and pump to manual. Open the product water discharge valve, concentrated water discharge valve and water inlet valve of the RO unit. Open the water inlet valve, exhaust valve and outlet door of the precision filter. Start the raw water pump, slowly open the outlet door of the raw water pump, close the exhaust valve after all the exhaust valves flow smoothly, and perform low-pressure flushing on the RO for 2-5 minutes. After RO low-pressure flushing, turn on the high-pressure pump, close the concentrated water discharge valve, and close the permeate water discharge valve after 30 seconds to start normal water production. Under normal circumstances, it is not allowed to adjust the opening of the manually adjusted valve, otherwise it will easily cause damage to the reverse osmosis membrane, including RO water inlet control valve, concentrated water control valve, and product water control valve.
2. Stop: Stop the high pressure pump, open the product water discharge valve and the concentrated water discharge valve, and rinse at low pressure for 2-5 minutes. Close the product water discharge valve, concentrated water discharge valve, and RO water inlet valve. Turn off the raw water pump.

(4) Water quality monitoring after water treatment
The quality inspector shall monitor the water quality of the effluent after the reverse osmosis water treatment, and fill in the “Water Quality Monitoring Record after Water Treatment”.
See the following table for water quality monitoring regulations:

processMonitoring itemsskills requirementMonitoring method
reverse osmosis filtrationsensesNo peculiar smell, odor, transparentsee, smell, taste
 PH5.0~7.0GB/T5750.4
 Conductivity≤10µS/cmGB 17323 Appendix A

1. Purpose
Instruct employees in production operations to standardize, standardize and program the mixing and carbonation operations of soda.

2. Scope of application
It is suitable for the production operation of the company’s bottled carbonated soft drinks mixed carbonation.

3. Responsibilities
3.1 The production workshop is responsible for the mixed carbonated production operations of bottled carbonated soft drinks and records.
3.2 The Quality Control Department is responsible for supervising the implementation of this operation and making relevant records.

4. Working process
4.1 Before production, the equipment, pipelines and containers should be inspected, whether they are disinfected, whether the cleaning meets the hygienic requirements, whether all the pipelines are leaking or running out of gas, and whether each valve handle is in the correct position.
4.2 Adjust the electrical contact pressure gauge of the degassing tank, pump the RO water to the degassing tank through the water pump for degassing treatment, and then pump the de-climate RO water to the pre-carbonation tank through the water pump; in this way, the prepared syrup is passed through the material. The liquid pump is pumped to the syrup tank for standby.
4.3 Adjust the power-on contact pressure gauge of the storage tank according to the product requirements. Generally, the lower limit can be adjusted to 0.3Mpa, and the upper limit pointer can be adjusted to 0.4Mpa.
4.4 Turn on the power of the soda-water mixer, and the power indicator light is on. Open the carbon dioxide bottle, adjust the output pressure to 0.7-0.8 MPa, and keep the pressure stable; slowly open the carbon dioxide inlet valve on the gas supply cabinet, adjust the back pressure filter and pressure reducing valve to 0.40-0.42 Mpa, press the back pressure button, and wait until There is the sound of carbon dioxide in the storage tank, then turn on the carbonization flow switch, and adjust it appropriately according to the detection of the gas content.
4.5 Click the water pump button on the touch screen in the manual state, the water pump will run, and the corresponding indicator button will flash. When the water level rises to the set high level, the water pump stops automatically and the corresponding indicator light stops flashing.
4.6 Click the syrup pump button on the touch screen in the manual state, the syrup pump runs, and the corresponding indication button flashes. When the syrup rises to the set high level, the syrup pump stops automatically and the corresponding indication button stops flashing.
4.7 When the pressure gauge on the storage tank shows about 0.20 Mpa, click the carbonization pump button on the touch screen, the carbonization pump runs, and the corresponding indicator light flashes. When the liquid level rises to the set high level, the carbonization pump stops automatically, and the corresponding indicator light stops flashing.
4.7.1 When the carbonation pump is running, it should be checked and adjusted:
a. Check the pressure of the back pressure filter pressure reducing valve, it should be 0.4-0.5 Mpa;
b. Adjust the carbonation flowmeter to 0.2-15 (m3/h);
c. Check the carbon dioxide reflux flowmeter, the indication value is about 0.2-12 (m3/h);
d. Adjust the ratio of syrup and water according to the different requirements of the product, not only adjust the adjusting valve of syrup and water, and test the sugar content to make it meet the ratio requirements.
4.8 When the above steps are performed correctly, and the filling machine is under the condition of back pressure, it can enter the production operation. Click the automatic button in the automatic state, and the machine will enter the filling machine for filling.
4.9 After about two rounds of filling by the filling machine, check the gas content of the beverage in the bottle. If it is qualified, it will be tested again every 10 minutes. If it is still qualified, the production can be continued.
4.10 In the production process, if the supply of RO water, syrup, carbon dioxide gas, etc. is in a stable state, the sugar content and gas content of the product can be tested at certain intervals in the future to ensure product quality. If the bottled beverage test does not meet the product requirements, it should be adjusted according to the specific situation until the product is qualified.
4.11 End of production. When the production is over, you can press the automatic button once to stop the automatic operation, switch to the manual state and press the carbonation button to start the carbonation pump, press the back pressure button to start the back pressure, when the beverage is observed from the storage tank level indicator After all the products are fed into the filling machine, close the carbon dioxide gas cylinder, close the carbon dioxide gas inlet valve on the gas supply cabinet, and press the stop button, the whole machine will stop running and the production will end.
4.12 Cleaning after production. Cleaning and disinfection are carried out in accordance with DHZZ/JS-07 “CIP Cleaning and Disinfection Operation Regulations”.

1. Purpose
1.1 Clarify the cleaning and disinfection of equipment, pipelines and containers in each production process of beverages in the production workshop to reduce microbial contamination and ensure product quality.

2. Scope
2.1 Equipment, pipes and containers suitable for each production process of beverages in the production workshop.

3. duty
3.1 The operators of each production process of beverage in the production workshop shall implement the operating procedures.
3.2 The Quality Control Department is responsible for monitoring, directing and maintaining the validity of the documents.

4. content
4.1 Dissolving and filtering process of white granulated sugar
4.1.1 Scope of cleaning and disinfection
1. Sugar-dissolving tank (cold and hot cylinder for ingredients) → sugar-dissolving pump
2. Diatomite filter and its pipeline → bag filter (install the filter bag during hot water disinfection, remove the filter bag during acid-base cleaning) → plate heat exchanger (close the cooling water) → enter the No. 1 mixing tank for reflux to the CIP tank.


4.1.2 Table for Cleaning and disinfection methods

CIP codeCIP nameCIP procedure
AflushProcess water rinse (8min)
BThree step hot waterProcess water flushing (5min)→hot water (90±5℃, 10min)→process water (5min)
CFour-step base CIPProcess water flushing (5min)→sodium hydroxide solution (75±5℃, 2.0±0.5%, 10min)→hot water (90±5℃, 10min)→process water
DFive-step acid-base CIPProcess water rinse (5min) → sodium hydroxide solution (75±5℃, 2.0±0.5%, 10min) → hot water (90±5℃, 10min) → nitric acid (75±5℃, 1.5±0.5%, 10min) → Process water
Standby time≤8 hours8-72 hours>72 hoursmore than one month or
(Disinfection completed meter)Overhaul completed
Choice of cleaning methodABCD

4.2 Food additive blending process, blending tank mixing and constant volume process
4.2.1 Scope of cleaning and disinfection
1. Batching mixing barrel, mixing tank → mixing tank CIP spray pipe → mixing tank discharge pipe → CIP return pipe → CIP tank
2. Auxiliary material tank → mobile pump
4.2.2 Cleaning and disinfection methods (refer to 4.1.2 Table for Cleaning and disinfection methods)

4.3 Beverage sterilization and soda mixed carbonation process
4.3.1 Scope of cleaning and disinfection
1. Feeding tube
2. Fully automatic tubular sterilization unit, filter, steam-water mixer, filling system
4.3.2 Cleaning and disinfection methods
a. Feeding pipe cleaning and disinfection method (refer to 4.1.2 Table for Cleaning and disinfection methods)

b. Cleaning and disinfection methods for automatic tubular sterilization units, filters, soda-water mixers, and filling systems

CIP codeCIP nameCIP procedure
AflushProcess water rinse (8min)
BBase CIPSodium hydroxide solution (80±5℃, 1.5±0.5%, 10min) → hot water (95±5℃, 8min) → process water
CAcid CIPNitric acid solution (80±5℃, 1.5±0.5%, 10min) → hot water (95±5℃, 8min) → process water
Dpre-sterilizedHot water for 30min (heating pipe and insulation pipe are controlled at 130±5℃, and cooling pipe, high-level tank, filling machine, low-level tank and return pipe are controlled at 95±5℃ before filling)
Standby time≤8 hours8-72 hours>72 hoursmore than one month or
(Disinfection completed meter)Overhaul completed
Choice of cleaning methodA+DA+B+DA+B+C+DA+B+C+D

4.4 Can filling and capping process
4.4.1 Scope of cleaning and disinfection
3 in 1 automatic filling machine
4.4.2 Cleaning and disinfection methods (refer to 4.1.2 Table for Cleaning and disinfection methods)

 

1. Purpose
Standardize the incoming inspection and recording of food raw materials, food additives, and food-related products, ensure the stability of product quality from the source of production, and ensure that the materials meet the specified requirements.

2 Scope of application
It is suitable for the control of the incoming inspection process of food raw materials, food additives and food-related products used in the company’s production.

3 Responsibilities
3.1 The warehouse is responsible for the collection and storage of raw materials and packaging materials;
3.2 The inspector is responsible for extracting the specified quantity of purchased substances, conducting inspections, and judging whether the products are qualified or not. For unqualified products, they are responsible for timely isolation and disposal in accordance with the “Unqualified Management Procedures”.
3.3 The business department is responsible for contacting suppliers to solve quality problems in the procurement process, handling returns and exchanges, and requiring suppliers to take effective corrective and preventive measures to ensure the quality of purchased materials.

How to control raw material incoming inspection and recording specifications for canned beverage production.
How to control raw material incoming inspection and recording specifications for canned beverage production.

4 working procedures
4.1 Incoming material acceptance process

4.2 Receipt at the point of purchase and pending inspection
4.2.1 When the materials are purchased and returned to the factory, the warehouse clerk should collect the materials, varieties, specifications, and quantities listed in the “Purchase Plan and Arrival Registration Form”, and check them against the supplier’s delivery documents.
4.2.2 The warehouse keeper will place the collected materials in the raw material warehouse or area, and mark the product and inspection status (such as pending inspection, inspected qualified, inspected unqualified, etc.) with signs, storage cards or appropriate methods. The content of product identification includes: material name, specification, batch number, origin, quantity, date, etc.
4.2.3 The warehouse keeper shall promptly notify the quality inspector to conduct incoming inspection or verification of incoming materials.

4.3 Main raw and auxiliary materials and technical requirements
The purchased raw materials should have the characteristics of color, aroma, taste and tissue morphology that the variety should have, and should not contain toxic and harmful substances, and should not be polluted by them. Otherwise, it cannot be purchased.
1) Drinking water should meet the requirements of GB5749 “Drinking Water Hygiene Standard”;
2) White sugar should meet the requirements of GB317 “White Sugar”;
3) High fructose syrup should meet the requirements of GB/T20882 “Fructose Syrup”;
4) Concentrated fruit juice (pulp) should meet the requirements of GB17325 “Sanitary Standard for Concentrated Fruit and Vegetable Juice (Pulp) for Food Industry”;
5) Concentrated orange juice should meet the requirements of GB/T 21730-2008 “Concentrated Orange Juice”;
6) Mango juice should meet the requirements of NY/T 707-2003 “Mango Juice”;
7) Peanut paste
8) Tea powder
9) Milk powder should meet the requirements of GB 19644-2010 “National Food Safety Standard Milk Powder”;
10) Soybeans should meet the requirements of GB1352 “Soybeans”;
11) Peanuts should meet the requirements of GB1532 “Peanuts”;
12) Cocoa butter substitute should meet the requirements of the standard “Cocoa butter substitute chocolate and cocoa butter substitute chocolate products” SB/T 10402-2006;
13) Edible salt should meet the requirements of GB 5461 “Edible Salt”;
14) Sodium saccharin should meet the requirements of GB 4578 “Food Additives Sodium Saccharin”;
15) Citric acid should meet the requirements of GB1987 “Food Additives Citric Acid”;
16) Sodium citrate should meet the requirements of GB 6782 “Food Additive Sodium Citrate”;
17) Double Caramel
18) Sodium iso-VD
19) Edible flavors should meet the requirements of QB/T1505 “Edible Flavor”;
20) Potassium sorbate should meet the requirements of GB13736 “Food Additives Potassium Sorbate”;
21) Sodium benzoate should meet the requirements of GB1902 “Food Additives Sodium Benzoate”;
22) Acesulfame potassium (AK sugar) should meet the requirements of GB 25540 “National Food Safety Standard – Food Additive Acesulfame Potassium”;
23) Aspartame should meet the requirements of GB22367 “Food Additive Aspartame (Aspartame)”;
24) Lemon yellow should meet the requirements of GB4481.1 “Food Additives Lemon Yellow”;
25) Sunset yellow should meet the requirements of GB6227.1 “Food Additives Sunset Yellow”;
26) Brilliant blue should meet the requirements of GB 7655.1 “Food Additives Brilliant Blue”;
27) Allura Red should meet the requirements of GB 17511.1 “Food Additives Allura Red”;
28) Carmine should meet the requirements of GB 4480.1 “Food Additives – Carmine”;
29) Amaranth should meet the requirements of GB 4479.1 “National Food Safety Standard – Food Additive – Amaranth”;
30) Cyclamate should meet the requirements of GB 12488 “Food Additives Sodium Cyclamate (Sodium Cyclamate)”;
31) Carbon dioxide should meet the requirements of GB 10621 “Food Additives – Liquid Carbon Dioxide”;
32) Sodium bicarbonate should meet the requirements of GB 1887-2007 “Food Additives – Sodium Bicarbonate”;
33) Taurine should meet the requirements of GB14759 “Food Additive Taurine”;
34) Calcium chloride should meet the requirements of GB22214 “Food Additives Calcium Chloride”;
35) Potassium chloride should meet the requirements of QB2554 “Edible Potassium Chloride”;
36) Zinc sulfate should meet the requirements of Appendix A of Q/DHZZ0004S “Other Drinking Water (Mixed Water)”;
37) Sodium carboxymethyl cellulose should meet the requirements of GB1904 “Food Additives Sodium Carboxymethyl Cellulose”;
38) Agar (agar) should meet the requirements of GB1904 “National Food Safety Standard for Food Additives Agar (agar)”;
39) Sucrose fatty acid ester should comply with GB8272 “Food Additives – Sucrose Fatty Acid Ester”
40) Xanthan gum should meet the requirements of GB13886 “Food Additives – Xanthan Gum”;
41) Carrageenan should meet the requirements of GB13886 “Food Additives Carrageenan”;
42) Distilled glycerol monostearate should meet the requirements of GB15612 “Food Additive Distilled Glycerol Monostearate”;
43) Sodium alginate should meet the requirements of GB1976 “Food Additives Agar (Agar)”;
44) Sodium caseinate should meet the requirements of QB/T3800 “Food Additives Agar (Agar)”;
45) Sodium tripolyphosphate should meet the requirements of GB25566 “National Food Safety Standard – Food Additives Sodium Tripolyphosphate”;
46) The pop-top can should meet the requirements of GB/T 17590 “Aluminum Easy-Open Three-piece Can”;
47) PET plastic bottles should meet the requirements of QB2357 “Polyester (PET) Still Drink Bottles” and QB/T 1868 “Polyethylene Terephthalate (PET) Carbonated Drink Bottles”;
48) PET plastic drums should comply with GB13113 “Hygienic Standard for Polyethylene Terephthalate Molded Products for Food Containers and Packaging Materials” and QB/T 2665 “Polyethylene Terephthalate for Hot Filling” (PET) carbonated beverage bottles”;
49) The retort-resistant composite film should comply with GB/T18192 “Paper-based composite materials for aseptic packaging of liquid food”
50) The packaging carton should meet the requirements of GB/T6543 “Single corrugated carton and double corrugated carton for transportation and packaging”;
51) Suppliers should provide quality assurance documents such as product qualification certificates, inspection reports, and production licenses (if involved) of main raw materials.

4.4 Incoming goods inspection
4.4.1 When purchasing food raw materials, food additives, and food-related products, the supplier’s license and the product qualification certificates (such as product inspection reports, product qualification certificates, etc.) corresponding to the purchased batches of products shall be checked. Each batch of raw and auxiliary materials should be inspected, including appearance, sensory characteristics, specifications and dimensions.
4.4.2 Imported food raw materials, food additives, and food-related products shall comply with my country’s national food safety standards. Enterprises purchasing imported food raw materials, food additives, and food-related products that are subject to statutory inspection shall obtain valid inspection and quarantine certificates from suppliers;
4.4.3 For food raw materials, food additives, and food-related products that cannot provide certification documents, the enterprise shall conduct self-inspection or commission inspection in accordance with food safety standards, and keep inspection records; shall not purchase or use food raw materials that do not meet food safety standards , food additives, food-related products.
4.4.4 The food raw materials, food additives, food-related products and product labels used shall comply with the provisions of national laws, regulations and standards.

4.4.5 The incoming inspection of main raw and auxiliary materials is shown in the following table:

nameTest itemsskills requirementTesting methodInspection frequency
high fructose syrupcolor smellSyrup is colorless or light yellow, transparent viscous liquid. Soft and sweet, with the unique aroma of high fructose syrup, no peculiar smell.see, smell1 time/batch
impuritiesNo visible impurities with normal visionObserved1 time/batch
White sugarcolorWhite, shiny, without visible black spots.Observed1 time/batch
tasteThe crystal grains or their aqueous solutions are sweet and have no peculiar smell.taste1 time/batch
Organization statusThe grains are uniform, dry and loose.Observed1 time/batch
juice concentratecolorClose to the color of the fresh fruit that matches the nameObserved1 time/batch
smell and tasteIt has the aroma and taste similar to the fresh fruit of this variety, the aroma is harmonious and soft, and the taste is pure and free of peculiar smell.smell, taste1 time/batch
traitsHazy uniform or clear transparent viscous liquidObserved1 time/batch
impuritiesNo foreign matter visible to the naked eyeObserved1 time/batch
tea powdercolor, smellIt has the unique color, aroma and taste of this variety, without caking, without irritation, burnt, rancidity and other peculiar smells.see, smell1 time/batch
traitsClear or homogeneous suspension after infusionObserved1 time/batch
impuritiesNo foreign matter visible to the naked eyeObserved1 time/batch
peanutExteriorNormal color, full particles, no deterioration, no mildew, no moth-eaten, no pollution;Visual inspection1 time/batch
beans    
Shredded coconutColor, taste, tissue stateThe color and flavor are normal, and there is no strange or peculiar smell;see, smell, taste1 time/batch
milk powdercolorA uniform milky yellow color.Observed1 time/batch
(milk powder)smellHas a pure milky scent.see, smell1 time/batch
 organizational formDry, homogeneous powder.Observed1 time/batch
 TonicityAfter stirring, it can be quickly dissolved in water without caking.Observed1 time/batch
 impuritiesNo foreign impurities visible to the naked eye.Observed1 time/batch
carbon dioxidecolor, smellThe filling bottle/tank is sealed without leakage, which meets the requirements of the “Gas Cylinder Safety Supervision Regulations” and “Pressure Vessel Safety Technical Supervision Regulations”.see, smell1 time/batch
ExteriorThere are product certificates, inspection reports and other quality assurance documents.Observed1 time/batch
additiveExteriorPowder or granular or liquid according to the variety.Observed1 time/batch
colorIt has a color consistent with the variety, uniform and no abnormality.Observed1 time/batch
odorIt has the odor and fragrance consistent with the variety, and has no peculiar smell.see, smell1 time/batch
impuritiesNo visible impurities.Observed1 time/batch
citric acidExteriorColorless translucent crystals, or white granules, or white crystalline powderObserved1 time/batch
PackageThe inner packaging is a food-grade plastic bag, sealed; the outer packaging is a plastic woven bag, which is tightly sealedObserved1 time/batch
Sodium citratesensesWhite or colorless crystalline granules or powder, odorless, salty tastesee, smell1 time/batch
conditionSlight deliquescence in moist air, slight weathering in hot air; soluble in water, insoluble in ethanolObserved1 time/batch
Potassium SorbateExteriorWhite or slightly yellow crystalline powder (flaky or granular)Observed1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
Edible flavorcolorStandard samples of the same modelObserved1 time/batch
aromaStandard samples of the same modelObserved1 time/batch
fragranceStandard samples of the same modelObserved1 time/batch
impuritiesNo foreign matter visible to the naked eyeObserved1 time/batch
Potassium SorbateExteriorWhite or slightly yellow crystalline powder (flaky or granular)Observed1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
nameTest itemsskills requirementTesting methodInspection frequency
sodium benzoateExteriorWhite or slightly yellow crystalline powderObserved1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
CyclamateExteriorWhite powder, uniform powder, dry and loose, no foreign matterObserved1 time/batch
odorHas its own inherent sweet smellsniff1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
AcesulfameExteriorColorless crystal or crystalline powder, odorlesssee, smell1 time/batch
PackageThe inner package is a food-grade plastic bag, sealed; the outer package is a carton or wooden barrel, cardboard drum, sealed tightlyObserved1 time/batch
Sodium Saccharincolor smellColorless or slightly white crystalline powder, odorless or with weak aroma.see, smell1 time/batch
SolubilitySoluble in water, slightly soluble in ethanol.Observed1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
aspartametraitsWhite crystalline granules or powder, slightly soluble in water and ethanolObserved1 time/batch
impuritiesNo foreign matter visible to the naked eyeObserved1 time/batch
PackageThe inner packaging is food grade composite film. The bag is tightly sealed.Observed1 time/batch
lemon yellowcolororange or bright orangeObserved1 time/batch
Organization statuspowder or granulesObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
sunset yellowcolororange redObserved1 time/batch
Organization statuspowder or granulesObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
Bright bluecolorreddish purpleObserved1 time/batch
Organization statuspowderObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
Carminecolorred to dark redObserved1 time/batch
Organization statuspowder or granulesObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
Amaranthcolorreddish brown to dark reddish brownObserved1 time/batch
Organization statuspowder or granulesObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
calcium chlorideExteriorSolid calcium chloride is white, off-white or slightly yellow block, flake or granular solid; liquid calcium chloride is colorless, transparent or slightly turbid liquid.Observed1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
Potassium Chloridecolor smellSmall white crystals, no odor, no obvious foreign matter.see, smell1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
carbon dioxideAqueous solution smell and tasteThe smell is only weak sour, no peculiar smell; the aqueous solution should not have abnormal smellsmell, taste1 time/batch
Appearance of aqueous solutionThere should be no color, turbidity, particulate matter and oil when dissolved in water.Observed1 time/batch
PackageThe filling bottle/tank is sealed without leakage, which meets the requirements of the “Gas Cylinder Safety Supervision Regulations” and “Pressure Vessel Safety Technical Supervision Regulations”.see, smell1 time/batch
Zinc sulfatecolorColorless and transparentObserved1 time/batch
odorOdorlesssniff1 time/batch
traitsPrismatic or granular crystals without impuritiesObserved1 time/batch
PackagePackaging is intact and not damagedObserved1 time/batch
TaurinecolorWhiteObserved1 time/batch
odorodorlesssniff1 time/batch
Organization statusCrystalline or crystalline powderObserved1 time/batch
PET plastic bottleAppearance quality of bottle mouthThe end circumference of the bottle mouth should be flat, the thread should be smooth without skipping, and the flat edge of the overflow should not exceed 0.3mmObserved1 time/batch
Appearance quality of bottleFull bottle shape, uniform color, no bubbles, raw meal, cold spots, stains and misty whitishObserved1 time/batch
Bottom appearance qualityThe injection port does not exceed the bottom planeObserved1 time/batch
cansTank appearance qualityThe tank body should have complete flanging, no deformation, no obvious damage, no pollution, and no peculiar smell; the crimping and sealing should be smooth and uniform, and the crimping part should be free of quick openings, false rolls and large slumps, and no incomplete crimping and crimping teeth. , iron tongue, jump seal, crimped edge, filler extrusion, sharp edge, drooping lip, double line and other defects; smooth welding seam, no cold welding, holes, no spatter on the inside of the welding seam, complete repainting; inside and outside The coating film is even, smooth, complete and clean.Observed1 time/batch
print qualityPrinting without errors and omissions, in line with the modelObserved1 time/batch
PET plastic bucketExteriora) The barrel body should have a smooth surface, full shape, stable placement, and a relatively tough feelObserved1 time/batch
 b) The barrel is not allowed to have black spots, impurities, bubbles and obvious patterns, silver threads, crow’s feet, fish scales  
 c) The thread of the barrel mouth should be intact, and the tightness with the barrel cover should be appropriate.  
Capacity deviationThe actual capacity should be greater than or equal to the nominal capacityTest equipment 
cartonsensesNormal color, no odor, no smell, no foreign matterObserved1 time/batch
ExteriorNo damage, no pollution, no printing mistakesObserved1 time/batch
Specificationconform to the templatecheck1 time/batch

4.5 Processing of inspection results
a) The inspection situation is recorded in the “Inspection Report of Raw Materials” and “Inspection Ledger of Incoming Goods”, and the conclusion of whether it is qualified or not is indicated.
b) When unqualified products are found in purchase acceptance, they shall be disposed of according to the “Management Procedures for Unqualified Products”.
4.6 Raw material storage
According to the conclusion of the “Inspection Report of Raw Materials”, the warehouse keeper will go through formal warehousing procedures for qualified materials. non-conforming material
Identify, isolate and dispose of in accordance with the “Non-conformity Management Procedures”.
4.7 Regulations on incoming inspection records
a) Purchase inspection records (see “Inspection Report for Raw Materials”, “Inspection Ledger for Purchases”) should truthfully record the name, specification, quantity, supplier name and contact information, purchase date, etc. of food raw materials and food-related products, etc. And it corresponds to the original record certificate one by one.
b) The purchase inspection records shall be authentic, and the purchase or sales notes containing relevant information shall be retained, and the storage period of the records and notes shall not be less than 2 years.
5 Relevant documents and records
5.1 “Unqualified Management Procedures”
5.2 “Inspection Management Procedures”
5.3 “Purchase Plan and Arrival Registration Form”
5.4 “Inspection Report of Raw Materials”
5.5 “Acquisition Inspection Record Ledger”

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