|
PANZEROTTI FILLING RECORD
|
DATE:
|
|
WATER AND ICE RANGE ASSIGNED BY PRODUCTION
MANAGER OR TRAINED DESIGNATE:
|
|
WATER TEMP BELOW40 F
|
WATER TEMP 40 F
to 50 F
|
WATER TEMP 51 F
to 60 F
|
WATER TEMP 61 F
to 75 F
|
|
175 LITRES
WATER (FULL)
|
163 LITRES
WATER (FULL)
|
151 LITRES
WATER (FULL)
|
139 LITRES
WATER (FULL)
|
|
48 kg ICE
(FULL)
|
60 KG ICE
(FULL)
|
72 KG ICE
(FULL)
|
84 KG ICE
(FULL)
|
|
142 LITRES
WATER (80%)
|
130 LITRES
WATER (80%)
|
118 LITRES
WATER (80%)
|
106 LITRES
WATER (80%)
|
|
36 KG ICE
(80%)
|
48 KG ICE
(80%)
|
60 KG ICE
(80%)
|
72 KG ICE
(80%)
|
|
110 LITRES
WATER (60%)
|
104 LITRES
WATER (60%)
|
98 LITRES
WATER (60%)
|
92 LITRES
WATER (60%)
|
|
24 KG ICE
(60%)
|
30 KG ICE
(60%)
|
36 KG ICE
(60%)
|
42 KG ICE
(60%)
|
|
PREPARE WATER &
ICE, BEFORE PREPARING OTHER INGREDIENTS, break up large pieces.
Set water meter to
150 litres and purge line of warm water before each
mix. Use water and ice temperature
range as instructed by Production Manager/designate. Water and ice is to be used within one hour of preparation time to
maintain temperature range
STOP MIXER WHEN ADDING
INGREDIENTS; BOMBA IS RAISED, OR WHEN USING A SCRAPER
Add
tomato paste, canola oil and mix for 4 minutes using the timer
Add
spices (and Smoke if making Pepperoni Bacon) and mix for 4 minutes using the
timer.
Add mash,
water, ice and
mix for 8 minutes using the timer (mash can be 4 hours old)
Add
Pizza Topping & Pepperoni also (bacon for Pepperoni Bacon)(Green
Peppers and Mushrooms for Deluxe)
MIX FOR 16
MINUTES using the timer
TOTAL MIXING TIME
OF 32 MINUTES
IMPORTANT:
You must stop the mixer after closing the door so
filling does not get over mixed. (i.e. damaged pepperoni pieces)
|
ROOM TEMP ≤4 C
(≤39 F)
|
C
F
|
START
MIXING TIME:
AM PM
MIXED BY:
END MIXING TIME:
AM PM
ON LINE TIME:
|
C
F
|
START
MIXING TIME:
AM
PM
MIXED BY:
END MIXING TIME:
AM PM
ON LINE TIME:
AM
PM
|
MIX # AND MIX SIZE
|
MIX # 60% 80%
FULL
|
MIX # 60% 80%
FULL
|
|
RECORD FINAL MIX TEMP MUST BE ≤4 C (≤39 F)
INITIALS & THERM ID #
|
|
|
|
FST TASTE TEST BY:
|
S/NS
|
S/NS
|
|
TOMATO PASTE - KG
(310601 D1-01)
KG
LOT #
|
72.0 96.0 120.0
|
Ingredient
Integrity
|
Packaging
Integrity
|
72.0 96.0
120.0
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST BEFORE:
|
|
|
|
CANOLA OIL - LITRES
|
9.5 12.7 15.9
RCD DATE:
TANK #
LOT #
|
9.5 12.7 15.9 RCD DATE:
TANK # LOT #
|
|
SPICE MIX # AND DATE:
|
|
|
|
ICE - LOT #
RECORD WATER & ICE WGT
|
|
Ingredient
Integrity ICE:
|
Packaging Integrity - ICE:
|
|
Ingredient
Integrity ICE:
|
Packaging Integrity - ICE:
|
|
MASH KG BIN#
|
70 93
116 BIN#
|
70
93 116 BIN#
|
|
TOPPING CHISHOLM CASES
ITEM# 101
TOPPING CASTLE CASES
ITEM# 6008
LOT #
|
9
11.5 14.5
12 15 19
|
Ingredient
Integrity
|
Packaging
Integrity
|
9 11.5 14.5
12
15 19
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST BEFORE
PROD DATE:
|
|
|
|
PEPPERONI # OF 15KG CASES
PILLERS #2946
WINKLERS #4019
LOT #
|
9 12
15
|
Ingredient
Integrity
|
Packaging
Integrity
|
9 12
15
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST BEFORE:
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
BACON KG
ITEM# 900903F
KG
LOT #
|
9.4 12.6 15.7
|
Ingredient
Integrity
|
Packaging
Integrity
|
9.4 12.6 15.7
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST BEFORE
|
|
|
|
|
|
|
|
SMOKE POWDER KGS
ITEM #5322
LOT #
|
0.072 0.096 0.120
|
Ingredient
Integrity
|
Packaging
Integrity
|
0.072
0.096 0.120
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST BEFORE PROD DATE:
|
|
|
|
|
|
|
|
|
|
GR PEPPER 2 KG BAGS
ITEM #23021 KG
LOT #
|
12 17 21
|
Ingredient
Integrity
|
Packaging
Integrity
|
12 17 21
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST
BEFORE:
|
|
|
|
|
|
|
|
MUSHROOMS KGKG
ITEM# FWD38CBX40
LOT #
|
21.8 29.0 36.3
|
Ingredient
Integrity
|
Packaging
Integrity
|
21.8 29.0 36.3
|
Ingredient
Integrity
|
Packaging
Integrity
|
|
BEST
BEFORE:
|
|
|
|
|
|
|
|
PANZEROTTI
FILLING
INSTRUCTIONS
|
PERSON
RESPONSIBLE:
Filling Mixer Person
FREQUENCY: To be completed as ingredients are added to
every mix and must be completed before mixing starts.
INSTRUCTIONS:
Record
mixing room temperature before you load the mixer. If room temperature is higher than 4oC
(39oF) check the temperature again after 10 min. If room temperature
is 4oC (39oF) or below, record it. If the temperature is
higher than 4oC (39oF) record it and follow the Deviation
Procedures below.
The Filling
Mix temperature must be 4oC (39oF) or lower. Record mix temperature and thermometer ID #
that was used to monitor temperature. Mix
as directed on page 1.
When a new lot code is used, the Verifier must conduct an on-site
verification and initial alongside the new lot code number recorded by Filling
Mixer Person
Ingredient Integrity:
Ingredients are inspected and documented for integrity by the Filling Mixer
Person (i.e., absence of signs of damage and/or contamination) before use
Initialize on Ingredient integrity. Inspection of Tomato Paste packaging
Integrity is conducted by the Filling Mixer Person and a Verifier during the
opening of the drum. All jagged liner
edges will be trimmed and discarded in garbage receptacles to avoid
contamination. Both employees must
initialize on Ingredient integrity
Inspection of the Integrity of ingredient packaging, after emptying
contents, is conducted by the Filling Mixer Person and verified on-site by
Verifier. Both must initialize on
Packaging Integrity
Take a small sample from inside the mixer,
and have a FST member conduct a taste test for
approval before dumping.
For the taste test instructions see FILLING
TASTE TEST-SOP.
Assigned persons must circle S or NS and print their initials in the Taste Test Column indicating that mixes have been
taste tested. If the taster circled NS follow the Deviation Procedure
below.
Dump filling from the mixer into clean Graco
drums, properly covered and labeled
Scrape the walls of the mixer to remove all
ingredients on the last mix of each flavour
If Pepperoni has been moved into the cooler
from the storage freezer, record all dates mentioned on pallet label. Inform FST member if ingredient exceeds 21
days in refrigerated (unfrozen) condition
Deviation Procedures:
Record below
all corrective action(s) taken. Do NOT
leave any areas blank. Use N/A if not available . Ditto
marks are NOT allowed
In a case the taster marked the filling as NS,
the Production Manager to be informed immediately and create an Incident
report. The Food Safety Team will decide if the filling will be used. If the
FST is not available use the filling and put the product on hold.
If the
room temperature is greater than 4oC (39oF), the
mixer person immediately notifies a FST Member (except
when washing of the mixer is being done).
When Mix
Room temperature is higher than 4oC (39oF),
filling temperature needs to be taken and Maintenance and FST member have to be
informed immediately. Do not take temperature for the first 15 minutes of every
hour as defrost is working. Example 12 noon 12:15
Follow the
instructions in the table below:
|
Temperature (T)
|
Deviation procedure
|
|
T≤4 C
|
Use the filling
|
|
T˃7 C
|
Destroy the filling
|
|
4 C < T ≤ 5.5 C
|
Use the filling. Additional filling temperature check shall be
done and recorded before the filling goes on line. The FST member will
increase the monitoring frequency on the production line, the checks to be
recorded on Form CCP 3B Filling Temperature Check, to ensure that the filling
temperature will not exceed 7 ˚C.
|
|
5.5 C < T ≤ 7 C
|
The filling can t be used until
brought to 5.5˚C.
|
Room
temperature has to be brought to 4˚C (39˚F)
until then all the ingredients have to be transferred to the cooler.
Production
Manager to complete Incident Report.
IF THE CRITICAL
CONTROL POINT IS NOT MET THE FOOD SAFETY TEAM MUST BE CONTACTED IMMEDIATELY
|
Filling
MIX #
|
TIME
|
ROOM TEMP
(
≤ 4oC (39˚F))
|
FILLING TEMP
(≤4oC (39˚F))
|
Filling Dumper
Person (print initials)
|
|
Filling
MIX #
|
TIME
|
ROOM TEMP
(
≤ 4oC (39˚F))
|
FILLING TEMP
(≤4oC (39˚F))
|
Filling Dumper Person
(print initials)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Time of Deviation / Correction Comments /
Incident Report # Initial
Filling temperature to be verified by
Production Manager, or designate by placing initials inside row RECORD FINAL MIX TEMP MIX END TEMP
MUST BE 4 C (39 F) OR LESS / THERM ID #
Quarterly
On-Site Verification of the correct Mix End Temperature, by Production Manager
or designate, is recorded on FSEP FORM E2 Verification Production (MP2 TASK #
PROD-E2-HACCP-1B2B3BSIT)
Weekly
Document Verification by the HACCP Coordinator, or designate: (print initials)
________ Date: _________ Time: ________