SOP翻译参考.docx
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SOP翻译参考.docx
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SOP翻译参考
SOP翻译参考
北京大发正大有限公司熟食加工厂
BEIJINGDAFACHIATAICO.,LTDFURTHERPROCESSINGPLANT
标准操作程序
STANDARDOPERATIONPROCEDURE
编制:
HACCP小组
ORGANIZER:
HACCPGROUP
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP01
项目:
辅料验收和储藏
Item:
checking,acceptingandstoringofsubsidiarymaterials
CP01
负责人:
辅料验收员、库管
Principal:
QCforsubsidiarymaterials,administratorsforsubsidiarymaterials
操作程序:
Operationprocedure:
按研发部提供的验收标准进行检验和接收;
InspectandreceivethesubsidiarymaterialsaccordingtothestandardsprovidedbytheR.D.department.
1.豚角煮专用调料:
检验厂家提供的检验报告,并抽测糖度、盐分、粘度、温度等理化指标,查看色泽、品尝口味等;保存期限不得超过180天;
Seasoningsspecialusedforsteamednock:
checktheinspectionreportprovidedbythesupplier,spot-checkthesaccharin,salt,viscosity,temperature,color,tasteetc,keeptimenotmorethan180days.
2.一般调味品如味精、盐、香辛料等,验看品质、包装完好,无异物,具有其特有的味道;并在保质期内;
Generalseasoningssuchas:
monosodiumglutamate,flavoretc,checkthequality,package,requiresnoforeignmaterials,withit’sspecialtaste,andwithinit’sguaranteelimits.
3.经检验合格的入辅料库标识并分区存放;
Receivethequalifiedsubsidiarymaterialsandkeepinsubsidiarymaterialsstorageroomseparatelywithcorrectlabel.
4.填写《辅料验收报告单》
Fillin“thesubsidiarymaterialscheckingandacceptingreport”.
5.远离地面和墙壁30cm以上;
Putthemapartfromfloorsandwalls30cmup.
6.先入先出先用。
Followtheprincipleof“firstin,firstoutandfirstuse”
纠正措施:
CorrectionAction:
1.不合格品拒收,并填写《物料反馈单》,由采购部门反馈给厂家;
Rejecttheunqualifiedsubsidiarymaterialsfill“thesubsidiarymaterialsfeedbackreport”,announcethesuppliersbythepurchasedepartment
2.对多次发生产品质量问题的,须重新组织对供应商进行评估,必要时取消分供方资格。
Droporre-evaluatethesuppliers,whichhavequalityproblemsformanytimes.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP02
项目:
包装物料的验收和储藏
Item:
checking,acceptingandstoringofpackingmaterials
CP02
负责人:
包装材料验收员、材料库管理员
Principal:
QCforpackingmaterials,administratorsformaterials
操作程序:
Operationprocedure:
1.按验收标准进行验收;
Checkandacceptaccordingto“thecheckandacceptancestandard”.
2.对于第一次送货的供应商,要有国家有关机构开具的食品级证明及出厂检验报告单;
Forthefirstdelivery,thesuppliershouldprovidethefoodgradecertificationissuedbythenationalauthoritiesandthedeliveryinspectionreport.
3.检验员对照《包装材料采购单》,用游标卡尺、卷尺、电子称测量包装物料的规格、克重是否符合要求;
Theinspectorsmeasurethesizeandweightwithvenirescaliper,tapemeasure,andelectro-balancetoseeiftheymeetthestandardaccordingtothespecificationsonthepurchaseorder.
4.比照标准比色卡检查印色是否符合要求;
Checkiftheprintcolormeetstherequirementcontraststandardcolorcard.
4.1依据验收标准检验强度、防潮性、耐低温性、套色牢固程度、封粘牢固程度等;Accordingtothereceivingstandardchecktheintensity,moistureproofability,coldresistance,colorprocessfirmness,bendedfirmnessetc.
4.2检验卫生状况,必要时进行微生物检验;
Checkthehygienestate,ifnecessarydomicrobeanalysis.
4.3开具《包装物料验收报告单》;
Write“packingmaterialscheckingandacceptingreport”.
4.4记录检验结果。
Putdowntheinspectionresults.
5.合格的包装物料分别储存在内包装材料库、包装箱库、物料库内;
Storequalifiedpackingmaterialsininnerpackingmaterialsstorage,cartonsstorage,and
materialsstorageseparately.
6.按批次先入先出。
Followtheprincipleof“firstin,firstout.”
7.远离地面和墙面30cm以上。
Putthemapartfromfloorsandwalls30cmup.
纠正措施:
Correctionaction:
1.超过验收标准的,对该批产品根据验收标准的有关规定分别予以让步接受、拒收同时填写《包装物料质量
反馈单》通知厂商要求其反馈原因及改进措施;
Ifthematerialsarenotupthestandard,accordingtorelativelystipulationsacceptconcussivelyorreject,meanwhilefillin《thefeedbackreportofthepackingmaterials》andannouncethesupplierforadvice.
2.对于多次严重违反验收标准或涉及食品安全的供应商,取消其供货资格。
Dropthesuppliersthatviolatethestandardandthefoodsafetyformanytimes.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP03
项目:
培根原料验收和储藏
Item:
checking,acceptingandstoringofpork
CCP1/CP03
负责人:
原料验收员、库工
Principal:
QCforrawmaterials,storageworkers
操作规程:
Operationprocedure:
1.收验检疫证、消毒证、检验报告或相关的证明资料。
Checkthequarantinecertificate,thedisinfectingcertificateofthevehicle,testreportorrelevantcertificateof
manufacturer.
2.感官检验:
查看培根肉原料的色泽、鲜度等;
Inspectbysenseorgan:
checkthecolor,freshnessofthepork.
3.抽验原料重量是否符合要求,按5%抽检并记录;
Checkiftheweightoftheporkmeetsthestandard,checkpercentage:
5%,andrecord.
4.抽测产品温度:
将温度计探插入袋中,待温度计稳定后读取数值并记录;
Checkthetemperatureoftheproducts,poketheprobeofthethermographintothebag,andgetthestable
readingsandrecord.
5.每批抽测5袋,检验脂肪厚度是否符合工艺要求。
Check5bags/batch;seeifthethicknessofthefatmeetsthecraftrequirement.
6.填写《原料验收单》;
Fillin“therawmaterialscheckingandacceptingreport”.
7.储存在0℃库内,定时抽测产品温度;
Keepinthe0℃storage,checktheproductstemperatureperiodically.
8.先入先出。
Followtheprincipleof“firstin,firstout.
关键限值(CL):
每批原料均有来自非疫区的证明
药残检验合格
Eachbatchofrawmaterialscomesfromthenon-epidemicdiseaseareaanditsdrugresiduesarequality.
操作限值(OL)
1.原料接收温度≤4℃
Thetemperatureofacceptedrawmaterials≤4℃.
2.0℃库库温0±2℃
Thetemperatureof0℃storage:
0±2℃.
纠正措施:
Correctionaction:
不合格产品退货处理
Rejecttheunqualifiedproducts.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP04
项目:
预煮
Item:
fore-steaming
CP04
负责人:
生区品管员、蒸煮工人
Principal:
QCinrawmaterialsprocessingarea,steamingworkers
操作规程:
OperationProcedure:
1.将培根原料用清水洗净后放入放有适量水的夹层锅.
Washtheporkwithcleanwater,thenputintotheinterliningboiler,whichfilledwithwaterpreviously.
2.用夹层锅或蒸箱进行蒸煮,蒸煮温度在95-100℃,蒸煮80分钟;
Steamtheporkwithboilersorsteamingbox,steamingtemperatureisat95-100℃,steamingtimeis80minutes.
3.80分钟后,停止蒸煮,观察蒸后产品色泽,记录蒸煮的温度和时间;
Stopsteamingin80mins,observethecoloroftheproducts,recordthetemperatureandtime
ofsteaming.
标准(standard):
蒸煮温度95-100℃,蒸煮时间80分钟
steamingtemperatureisat95-100℃,steamingtimeis80minutes.
纠正措施:
Correctionaction:
温度未达到标准时,需重新蒸煮。
Ifthetemperaturedidn’treachthestandard,re-steamit.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP05
项目:
冷却
Item:
chilling
CP05
负责人:
生区品管员、生区工人
Principal:
QCandworkersinrawmaterialsprocessingarea
操作规程:
Operationprocedure:
1.蒸后培根肉放在不锈钢斗车中,用流水冷却;
Aftersteaming,puttheporkinthestainlesssteelcarts,chillingwithflowingwater.
2.随时抽测产品温度,将温度计插入产品中心,测定中心温度;
Checktheproductstemperatureatalltimes,pokethethermographintothecenterofproducts,getthecenter
temperature.
3.当产品中心温度达到≤20℃,停止冷却,取出产品。
Takeouttheproductswhenthecentertemperatureisnotlessthat20℃,stopchilling.
标准(standard):
产品中心温度≤20℃。
Centertemperatureofproducts≤20℃.
纠正措施:
Correctaction:
1.控制每批斗车内产品数量;
Controlthequantityoftheproductsinthestainlesssteelcarts.
2.将未达到温度要求的产品重新用流水冷却。
Ifthetemperatureoftheproductsdoesn’tmeettherequirementafterchilling,re-chillit.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP06
项目:
切块
Item:
cutting
CP06
负责人:
生区品管员、生区工人
Principal:
QCandworkersinrawmaterialsprocessingarea
操作规程:
OperationProcedure:
1.将培根肉切成25-28g/块,脂肪比例小于1/2;
Cuttheporkinto25-28g/blocks,fatproportionislessthan1/2.
2.用电子秤抽检重量并计算合格率;
Weighingwithelectro-balanceandcalculatethequalifiedpercentage.
3.检查形状合格率;
Checktheshapesqualifiedpercentage.
4.使用电子温度计抽检切块后的中心温度并记录;
Spot-checkthecentertemperatureaftercutting,record.
标准(standard):
1.产品中心温度≤20℃。
Centertemperatureofproducts≤20℃.
2.单块重量、形状符合工艺要求,合格率大于95%;
95%oftheweight,shapetherequirement.
3.切块后中心温度≤20℃;
Centertemperatureaftercutting≤20℃.
纠正措施:
Correctionaction
1.不符合重量、形状要求的应剔除;
Getridoftheproductsthattheweight,shapedoesn’tmeettherequirement.
2.对切块后温度过高的产品及时降温处理。
Coolitdownifthetemperatureoftheproductstoohigh.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP07
项目:
配放辅料、真空包装
Item:
Mixingofsubsidiarymaterials,vacuumpacking
CP07
负责人:
生区品管员、生区工人
Principal:
QCandworkersinrawmaterialsprocessingarea
操作规程:
OperationProcedure:
1.生产前将内包装沿人员通道运进生处理区储存柜内;
Beforeproduction,transfertheinnerpackingmaterialsintotherawareas,storedinthecabinetthroughthe
workerspassageway.
2.装袋:
24块豚角煮,180g香菇12个,豚角煮调料酱;
Putintobags:
24piecesofsteamedpork,12piecesof180gmushrooms,flavorsoysauce.
3.配重:
每袋净重:
1005-1015g/袋(净重);
Weight:
netweight/bag:
1005-1015g/bag.
4.真空包装:
Vacuumpacking:
4.1使用前检查真空泵的油位是否正常;
Checktheoillevelofthevacuumpump.
4.2检查真空室密封是否良好;
Checkifthevacuumroomsealedtightly.
4.3检查冷却水供应系统是否良好;
Checkifthechillingwatersupplyingsystemworkswell.
4.4启动真空包装机,检查运转是否正常;
Turnonthevacuumpackingmachineandseeifitworkswell.
4.5检查封口情况:
无漏袋,封口不平;
Checkthesealingline,nobagsleakandsealunevenly.
4.6每小时抽检净重,抽测20袋;
Checkthenetweight20bags/hour.
标准(standard):
1.豚角煮及香菇数量合格率100%。
Steamedporkandmushroomquantityare100%qualified.
2.无异物;
Noforeignmaterials.
3.无漏袋。
Nobagsleak.
纠正措施:
Correctionaction:
将不合格品返工。
Reworktheunqualifiedproducts.
豚角煮标准操作程序
SOPFORCOOKEDPORK
NO:
SOP08
项目:
高温杀菌
Item:
hightemperaturesterilizing
CCP2/CP08
负责人:
熟区品管员、蒸煮机操作工
Principal:
QCinheattreatmentarea,operatorsofsteamer
操作规程:
OperationProcedure:
1.使用蒸柜进行杀菌,蒸柜内设有自动温度记录仪;
Sterilizingwiththesteamcabinet,thereisauto-thermorecorderinthesteamingcabinet.
2.使用前检查设备运行是否良好,是否漏水、漏气;
Beforeusing,checktheequipmenttoseeifitrunswell,ifthereiswaterleaksorairleaks.
3.将产品码放在蒸柜内;
Puttheproductsintothecabinet.
4.打开蒸汽,调节温度至100℃,蒸煮70分钟。
Openthesteamvalve,adjustthetemperatureto100℃,steamfor70mins.
关键限值(CL):
1.设定蒸柜温度:
100℃,加热30分钟以上;
Setthecabinettemperatureat100℃for30min.
2.保持产品中心温度70℃,1分钟。
Keepcentertemperatureofproductsat70℃for1min.
操作限值(OL):
1.设定蒸柜温度:
100℃,加热70分钟以上;
Setthecabinet
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