In-Process Checks (Stage – Dry Syrup Packing)

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  1. In case of In-process during stage of packing weight check is very important, following are the procedure for the same:
  • Collect one bottle at half hourly interval.
  • Check weight of powder filled in each bottle and record on the BMR.
  • Discard the powder used for weight checking.
  • No bottle should contain weight less than the label claim  and more than the target fill weight + 2%.
  • If the weight is found to be outside the limits check weight from further 10 bottles at random from the bottles collected during the preceding half an hour.
  • If the weight of the powder is found outside the limit, set aside the bottles filled during the previous ½ hour for recovery.
  • Adjust the machine.
  • Check weight of 10 bottles and continue filling.

 

      2. Temperature & Relative Humidity (RH) in dry syrup area play, very much important role:

  • Check Temperature & RH at least 4 to 6 times a shift and record on the BMR.
  • The RH should not be more than 40%.
  • In case if it exceeds 40% stop filling operation.
  • Check dehumidifier functioning and start filling only after getting the required RH in the area.

 

      3. Random checks:

  • Select at least 10% of the total number of shippers packed.
  • Open the shippers and draw at least 10% of the total packed bottles from each shipper.
  • Examine each outer carton/bottles for general condition, correctness the name of the product, overprinted matter on the label/carton.
  • Record the defects found in the shipper and unit pack in the Random Checking

 

      4. Random visual check on filled bottles:

  • Collect 50 filled and inspected bottles at random from the quantity filled during preceding 2 hour
  • Subject each bottle for visual examination and check for the defects
  • Record the sample quantity, quantity good and rejected  if any on the BMR
  • If any rejects are found re-check the total quantity filled furring the preceding 2 hours.

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