3.3.3d: Production Sheet: Choc Pistachio | INTRANET I Fera

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PRODUCTION SHEET

CHOCOLATE PISTACHIO SHARDS

Food Production Date

Production Start Time

Choose a time

Production End Time

Choose a time

Supervisor Name

Food Production Staff Full Name(s)

Product Name

Batch Number(s) [1]

Batch Number(s) [2]

Batch Number(s) [3]

Brand [3]

Chocolate Type [1]

Best Before [1]

Best Before [2]

Best Before [3

Pistachio [2]

INGREDIENTS

Additional Ingredients / Ingrdients Notes

Brand [1]

Brand [2]

Additional Ingredients [3]

Weight [1]

Weight [2]

Weight [3]

BATCH CODE & BEST BEFORE LABELLING

Quantity (Units / Kg)

Generate Product Batch Code: DDMMYY-Initials of Lead-Production Time

Best Before Declaration

Brand

PACKAGING & STORAGE INFORMATION

Chocolate Inserted Into

Carton Procedure

Batching & Tamper Proofing *

Batch Number Printed on Product

BBE Printed on Product

Tamper Proof Stickers Applied

Batch and BBE Printed on Carton(s)

Other

If other / Packaging Notes/ Packaging Batch Number

Storage Area *

Goods Out Area

Interim Storage Cabinet 1

Interim Storage Cabinet 2

Interim Storage Cabinet 3

Chocolate Loading Storage Area

Shelves in Chocolate Room

Other

Packaging Box Type

FOOD SAFETY & QUALITY CONTROL

Food Safety Checks *

Packaging Checked

Allergens Declared

Product Specifications Checked

Storage Locations Checked

Product Completed Satisfactorily

Production Areas Checked & Cleaned Pre-Post Use

Company Policies & Procedures Adhered To Throughout Production Process

Post Production Closing Checks Followed

Chocolate Melting Temperature in Range

Chocolate Tempering Temperature in Range

Fridge Temperature in Range

Fridge Humidity in Range

Manufacturing Instructions Followed

Allergens Used *

Milk

Soya (present in chocolate)

Nuts

Peanuts

Sesame

Sulphites

Moluscs

Eggs

Fish

Lupin

Gluten

Crustaceans

Mustard

Celery

Quality and Safety Notes

Product Image (Front)

Upload File

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Product Image (Label)

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Carton Image

Upload File

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Documentation

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SUBMIT PRODUCTION SHEET

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Business Management Overview
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Section 2: HACCP
Section 3: Management Systems
Section 4: Premises & Site Layout

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