CONTENTS 1. Production control organization sandwich van 6 1.1. Industrial objects and their descri

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No. Identifier p. 1st production control organization 6 1.1. Industrial objects and their description 6 1.2. The company's main activities 6 1.2.1. Cereals, cereal products and other food procurement, processing and marketing 7 1.2.2. Wheat flour, semolina, pasta, dry mix, barley and wheat groats, barley, cereal and animal feed production 8 1.2.3. Food packing, storage and all kinds of wholesale 9 second laboratory tasks 12 2.1. Laboratory tasks in the production process 12 2.2. Elevator technology laboratory tasks 12 2.3. Flour technological laboratory tasks 13 3rd Working with samples 13 3.1. Terms of sampling in 13 3.2. Sample preparation for analysis 14 3.2.1. sandwich van Preparation of samples for physico - chemical analysis 14 3.2.2. Preparation sandwich van of samples for microbiological sandwich van analysis 15 3.2.3. sandwich van Sample preparation for sensory analyzes 15 4. Laboratory analysis 15 4.1. A brief description of the analytical methodology 16 4.2. Standards 20 5. Laboratory facilities and equipment 21 6th Safety equipment in the laboratory 21 7th hygienic norms of the company 22 Bibliography 24
7th hygienic norms of the company to meet the business requirements of legislation and good hygiene practice recommendations, it is necessary to provide the right environment - space, utilities (water, sanitation, ventilation, lighting), equipment, trained personnel, and the quality and safety of raw materials. Since AS "DOBELE" belongs to the food industry, the company adheres to European Union and Latvian sandwich van Republic legislation (such as the Regulation. 852/2004 on the hygiene sandwich van of foodstuffs) and good manufacturing and hygiene practices. On this basis, the company developed hygiene requirements for clothing company's employees in the workplace works only company issued work clothes, work clothes must be clean and sound. Dirty clothes are placed in its designated container wash. Dry mortar production, pearls sandwich van and flakes packing, packing flour mill and mill workers during working hours to wear the veil when working gloves are used, they must be clean. Neddrīkst uglabāt casual clothing, outdoor footwear and handbags manufacturing area. Casual clothing and work clothes stored in a dedicated cabinet with 2 compartments (one working and the other everyday clothing). Cupboard must not be stored in clean containers and food produktus.Ieejot sandwich van production facilities and warehouses, wiped the feet. Hand wash. Employees required sandwich van to wash their hands before starting work, after using the toilet, after smoking, after eating, after handling injuries, after coming into contact with the waste after cleaning works. Prohibited during handling. Wear watches and jewelry. If an employee wears glasses or lenses ensure that they do not enter the product. Otherwise, immediately report to their supervisor. sandwich van To use personal cell phones. Smoke production and lounges. Eat and drink production facilities. ...
CONTENTS 1. Production control organization sandwich van 6 1.1. Industrial objects and their description 6 1.2. The company's main activities 6 1.2.1. Cereals, cereal sandwich van products and other food procurement, processing and marketing 7 1.2.2. Wheat flour, semolina, pasta, dry mix, barley and wheat groats, barley, cereal and animal feed production 8 1.2.3. Food packing, storage and all kinds of wholesale 9 second laboratory tasks 12 2.1. Laboratory tasks in the production process 12 2.2. Elevator technology laboratory tasks 12 2.3. Flour technological laboratory tasks 13 3rd Working sandwich van with samples 13 3.1. Terms of sampling in 13 3.2. Sample preparation for analysis sandwich van 14 3.2.1. Preparation of samples for physico - chemical analysis 14 3.2.2. Preparation of samples for microbiological sandwich van analysis 15 3.2.3. Sample preparation for sensory analyzes 15 4.Laboratorijā the analysis 15 4.1. A brief description sandwich van of the analytical methodology 16 4.2. Standards 20 5. Laboratory facilities and equipment 21 6th Safety equipment in the laboratory 21 7th hygienic norms of the company 22 REFERENCES 24 APPENDICES 25
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