1.

Industrial Tour for manufacturing company

Three manufacturing companies observed, compared and studied:
---- Silver Swan Manufacturing Corporation, Kraft Foods, Tentay Food Sauces Inc.----

MY CHOSEN MANUFACTURING COMPANY- SILVER SWAN

MANUFACTURING CORPORATION

Current practices being used in SSMC manufacturing process

Silver Swan Manufacturing Corp. (SSMC) currents practices in their
manufacturing process are the following:

Organization & Personnel: This shows the Organization & Personnel Responsibilities of
quality control unit. Errors are alaways avoided through having a review of production
records. Approving or rejecting condiments and food products manufactured, processed,
packed is carefully done. The quality control is set as the one functioning for approving
or rejecting all procedures or specifications impacting on the identity, strength, quality,
and purity of the condiment and foods product. In view of the personnel qualifications: it
is set that each person engaged in the manufacture, processing, packing, or holding of a
food product attains education, training, and experience to equip that person to perform
the assigned functions well and accordingly. Experts teach the training in current good
manufacturing practice Silver Swan believes that it is essential to assure that employees
remain aware with Current Good Manufacturing Practices.

Personnel tasked in the operation of holding a condiment or product: He or she is clearly

directed to wear clean and hygienic clothing for doing the production. To assure purity
and cleanliness of products, protective apparel, such as head, face, hand, and arm
coverings are used absolutely to protect condiment products from contamination. Any
person seen to be at any time to have signs of illness or open lesions or wounds that may
adversely affect the safety or quality of condiment and food products are demandes not to
be present from direct contact with components, condiment product containers, closures,
in-process materials, and other products. In the aim to assure good directions of business,
the Consultants are hired. Consultants manifesting consultancy services on the
manufacture, processing, packing, or holding of condiment products shall have solid and
ample education, training, and experience, to advise on the subject for which they are
retained.
Building & Facilities: Silver Swan Building & Facilities comprises design and
construction features.
1. Suitable size, construction and location to facilitate cleaning, maintenance are assured
and can be seen at any building utilized in the manufacture, processing, packing, or
holding of a condiment product.
2. Mix-ups between different components are prohibited and prevented so the company
producton assures that condiment and product containers, closures, labeling, in-
process materials, or condiments and foods products are in condition away from any
form of contamination.
3. The manufacturing and other areas are equipped adequate lighting.
4. In terms of good experience and condition while working,ventilation, air filtration, air
heating and cooling are installed. It is observable that the company provides the
equipment for reliable and enough control over air pressure, micro-organisms, dust,
humidity, and temperature which can also apply significant functions and effects for
appropriate conditioning for the manufacture, processing, packing, or holding of
condiment and foods product. There is an air filtration systems that includes
prefilters and particulate matter air filters to assure appropriate on air supplies to
production time or location. Ideal and good exhaust systems or other systems
adequate to control contaminants are also installed.
5. In terms of plumbing, potable water shall be supplied while reaching continuous
positive pressure in a plumbing system. Potable water attains the standards to assure
cleanliness and health effects to be away from any contamination. Drains shall be of
enough size and, where linked directly to a sewer comprising with an air break to
prevent back siphonage.
6. In terms of sewage and refuse follows good disposal and proper sanitation.
7. Washing and toilet facilities. Enough washing facilities shall be provided, including
hot and cold water, soap or detergent, air driers or single-service towels, and clean
toilet facilities easily available and be used to working areas.
8. Sanitation. The company assures that the location and each company’s area must be
free of infestation by rodents, birds, insects, and other vermin. Trash and organic
waste matter be disposed of in an organized schedule and hygienic sanitary
 management. Written procedures for use of suitable rodenticides, insecticides,
fungicides, fumigating agents, and cleaning and sanitizing agents are to be furnished
first.
9. Maintenance. Any building used in the manufacture, processing, packing, or holding
of a condiment product shall be maintained well and with proper sanitation system of
management.

Production & Process Control: This area of responsibility assures that there shall be
written procedures for production and process control designed to assure that the
condiment products have good qualities for human consumptions.
1.The company assures also that any deviation from the written procedures shall be
recorded and justified.
2. In terms of charge-in of components, the active ingredients are assured to be all free of
any contaminants and with proper amount as needed in the production with high quality
features. This means that the batch shall be formulate with a providence of not less than
100 percent of the labeled amount of main ingredients. In terms of managing, component
name or item code the following can be expected receiving or control number; weight or
measure in new container. It i also provided with batch for which component was
dispensed, comprising its product name, strength, and lot number.
3. Some is assigned to assure and augment strategies for actual yields and percentages of
theoretical yield as essential part at of each appropriate phase of manufacturing,
processing, packaging, or holding of the condiment or food products.
4. Equipment are identified with id number or code to be secured in the bacth production.
5. Sampling and testing of in-process materials and condiments and food products. To
assure batch uniformity and integrity of condiments and food products, written
procedures shall be furnished and followed that describe the in-process controls, and
tests, or examinations to be undertaken on appropriate samples of in-process materials of
each batch Examination and testing of samples shall assure that the condiments and food
product and in-process material follow to specifications. Quarantine system is applied to
avoid or set aside properly the rejected in-process materials.
6.Time limitations on production. Time limits for the finishing of each phase of
production shall be indicated to assure the quality of the condiment and food product.
Deviation from standard time limits may be acceptable if such deviation does not
compromise the quality of the condiment or food product. Documentation is needed for
any deviation.

7. Control of microbiological contamination. No reprocessing to be done.

Microbiological contamination is avoided through written steps and standards.

Packaging & Labeling Control: Records shall be kept and accomplished for each
different labeling and packaging material manifesting receipt, examination or testing, and
whether accepted or rejected. Labels and other labeling materials for each different
condiment product shows quantity of contents and expiration date shall be indicated.
Strict control is to be applied. No mix ups to be done. Suitability and correctness before
packaging operations and documentations are to be done. Master and batch production
records are consulted for proper labeling format and system. Finished products are to be
examined after being labelled and packaged for correct labelling. A sample of units are
checked for label correctness. Records of examinations are kept.

Handling & Distribution – This shows that the company follows written or indicated
procedures espcially depicting warehousing system. Storage is accomplished through
assuring appropriate conditions of temperature, humidity and light so that the quality of
products is assured preserved.