Production schedules give detailed information on the precise nature of a product to be manufactured on a given plant at a particular time, and the programme of products to be made over a given period. In many cases production lines are used for the manufacture of a number of products, including different flavours of one product or completely different products altogether. Schedules can be planned to reduce the risk of transfer of allergens from one product to another. Plants that are used to produce more than one product may be cleaned down after production of each product has been completed, with a full and thorough cleansing undertaken at regular intervals. Products that have a higher risk of microbial contamination, such as those containing fresh milk and raw meat, will be cleaned down thoroughly much more frequently. Effective management of production schedules will ensure that products containing allergens will be manufactured at the end of the programme before a full cleandown. Additionally, allergen-free products should be manufactured immediately after a full cleandown to minimise any risk of transfer of allergens to products that are manufactured later in the schedule.

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