SOP for Electronic Analytical Weighing

 

1.      PURPOSE: 

1.1.   To lay down the operating procedure of Electronic Analytical Weighing

 

2.      SCOPE: 

2.1.   This procedure applies to the Electronic Analytical Weighing Balance.

 

3.      RESPONSIBILITY:

3.1.    QHSE – To implements and ensure the food safety standard           

3.2.    Manager/ Chef/CDP – ensure the operational control

3.3.   Supervisor – maintain the standards

 

4.      KEYWORDS: monitoring

 

5.      INSTRUCTIONS:

 

5.1.   Operation:

5.1.1.      Make sure that the balance/scale is already properly set up.

5.1.2.   Level the scale by adjusting the four feet. The scale should be adjusted such that the   bubble in the spirit level is in the center of the level and the scale is supported by all four feet.

5.1.3.Attach the power cable to the connection on the base on left of the scale. Plug in the power cable to the main

5.1.4.     Switch on the power switch located on the base on the night side of the scale

5.1.5.     The scale will first display the software revision then run a self-test. At the end of the self-test, it will display zero weight when a stable condition has been achieved

5.1.6.     Before performing weighing assures that, balance is calibrated

5.1.7.     Zero the scale by pressing the [Zero]. The zero indicator will be on. Place a container on the pan and its weight will be displayed

5.1.8.     Press [Tare] when the reading is stable

5.1.9.     After taring, place the sample in the container. The display will show the weight and the unit of weight currently in use

5.1.10. Auto power off can be set by the user. So it will power off automatically

5.1.11. Switch off the mains when the balance is not in use.

5.2.   Precautions:

5.2.1.      Install the balance on a vibration free place.

5.2.2.      Check all the circuits before use.

5.2.3.      If during or before weighing power supply fails, then recalibrate the balance.

5.2.4.      Do not blow air into the chamber under any circumstances.

5.2.5.      Never press or touch the weighing pan during weighing.

 

6.      MONITORING:

6.1.   Who: - QHSE/Chef / CDP / Cook/Supervisor

6.2.   How: - Visual inspection

6.3.   When: - Before and after completion of work

6.4.   What: - Maintain hygiene standard

6.5.   Where: - In work premises

7.      RECORD:

7.1.   Training record-

7.2.   Cleaning record for weighing machine –