Operation and Maintenance of Cream Manufacturing Vessel

1) Purpose

The purpose of this SOP is to outline the procedures for operating and maintaining the cream manufacturing vessel to ensure consistent and safe production of cream formulations.

2) Scope

This SOP applies to all personnel involved in the operation, cleaning, and maintenance of the cream manufacturing vessel in the manufacturing facility.

3) Responsibilities

It is the responsibility of production operators, maintenance staff, and quality control personnel to follow this SOP to ensure proper operation and maintenance of the cream manufacturing vessel.

4) Procedure

4.1 Preparation

1. Ensure the work area and equipment are clean and sanitized before starting the cream manufacturing process.
2. Verify the availability and integrity of cream ingredients ready for manufacturing.
3. Inspect the cream manufacturing vessel, including mixing elements and temperature controls, to ensure they are clean and calibrated.

4.2 Manufacturing Process

1. Set up the manufacturing parameters such as temperature, mixing speed, and batch size according to cream formulation specifications.
2. Load the cream ingredients into the manufacturing vessel according to the batch recipe.
3. Start the mixing process and monitor to achieve homogeneous mixing and heating of cream.

4.3 Cleaning and Maintenance

1. Stop the manufacturing vessel after completing the batch.
2. Empty the vessel and clean all surfaces, including mixing elements and internal walls, to remove any residues.
3. Perform preventive maintenance tasks such as checking seals, inspecting agitators, and calibrating temperature sensors.

5) Abbreviations, if any

N/A

6) Documents, if any

Batch production record, Cleaning log, Cream manufacturing vessel specifications

7) Reference, if any

GMP guidelines, Manufacturer’s operating manual for cream manufacturing vessel

8) SOP Version

Version 1.0