Operation and Maintenance of Cream Mixing Vessel

1) Purpose

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

2) Scope

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

4) Procedure

4.1 Preparation

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

4.2 Mixing Process

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

4.3 Cleaning and Maintenance

1. Stop the mixing vessel after completing the mixing batch.
2. Empty the vessel and clean all surfaces, including agitators and internal walls, to remove any residues.
3. Perform preventive maintenance tasks such as checking seals, lubricating bearings, and inspecting electrical components.

5) Abbreviations, if any

N/A

6) Documents, if any

Batch production record, Cleaning log, Cream mixing specifications

7) Reference, if any

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

8) SOP Version

Version 1.0