A Presentation on Training Program at Different Departments Within the Company

1. Performed by
PD Department
C.P Bangladesh Co. Ltd(Food Business)

2. Objectives of Training Program
• To introduce with production floor,machinery and product of
CP Bangladesh Ltd.
• To understand the activities of all department.
• To increase communication Skill from operator to higher staff
by physically working with them.
• To know the control points in each and every points.
• To learn the machines cleanliness and floor.
• To learn the procedure of product making according to
specification.

3. Departments of CP Food Business
 HR & Admin
 Sales Admin(SA)
 Purchase
 Quality Control(QC)
 Research & Development (R&D)
 Production(PD)
 Planning(PL)
 Engineering
 Warehouse(WH)
 Logistics

4. HR & Admin Department
 Act as a bridge between employee and top management
 maintain recruitment,compensation,staff training, salary and
holiday
 Staff residence and transportation
Sales Admin Department
 Receive and accumulate sales forecast of product from different
channels.
 Prepare and confirm sales order

5. Research & Development Department
 Establish new product and processing standard
 Development of existing product
 Flour and premix preparation
Purchase Department
 Purchase raw and non raw materials
 Responsible to make ASL

6. Engineering Department
 Utility maintenance and supply water, steam, electricity
 Breakdown maintenance
 Food outlet servicing
Warehouse Department
 Store raw materials and finished goods
 Keep & provide spare parts of machine
 Cleaning the storage and delivery area

7. Quality Control Department
 QC operation (Size,shape,weight,time,temperature,quantity,
viscosity, pH,NC,CCP)
 QC lab (Hardness testing, pH test, microbial test, calibration
of different measuring devices)
 QC outlet (Product quality in outlet)
Logistics Department
Delivery Finished product to customer
Maintain time,route and vehicle for distribution of product

8. QC Area
• Production Floor (Preheating & Post-heating)
• Dry store
• Premix room
• Flour mixing room
• Laboratory
• Outlet
• Laundry room
• Raw material receiving
• Product delivery
• Sticker room
• Peeling room for washing & so on

9. Critical Control Point (CCP)
4 CCPs are maintained:
•1(C): Control of Vegetable Washing (Chemical) at peeling room.
•2(P): Control of Physical hazard at Premix room at the time of
flour sieving.
•3(B): Control of Microbial load & Biological hazard during
Steaming, Boiling, Cooking & Frying.
•4(P): Control of physical substances like metal, steel etc. when the
product passing through metal detector

10. Production Department
Area: Pre-heating & Post-heating
Machine: Cutting,Tumbling,Chopping,Stuffing&linking,Gas mixture,
Nugget & ball forming,Fryer,Ice maker,Boil mixture,Grinding,Steam
box,Sealing,Blast freezing,Metal detector etc.
Manpower: Asst. Officer to up 17,Operator 135+
Responsibilites: Planning,Sanitaion,Operation
Raw materials &
Chicken
Production process Finished Goods

11. Department Objectives of QC and PD (KPI)
Service level ≥ 100%
Non Conforming(NC) product ≤ 0.002%
Number of complaints 0
FG compliance to specification 100%

12. Planning Department
What is planning?
What is the function of planning department?
Who are working at present in planning?
What should i know as a planning officer?
From where can i obtain the knowledge?
How planning inter-related with other
department?
What is planning?
What is the function of planning department?
Who are working at present in planning?
What should i know as a planning officer?
From where can i obtain the knowledge?
How planning inter-related with other
department?

13. Planning Department
 Planning is the process of strategic thinking about the activities
required to achieve a desired goal.
Function
 Prepare & revise weekly production plan
 Make daily production plan
 Maintain FG stock and delivery
 Prepare 1st
& 2nd
phase of daily sticker,packaging requirement
 Prepare and inform vegetable, chicken & flour requirement
 Receive & confirm FO,MT,FS,TT, channel order

14. Manpower(3)
Safety Stock
Ms. Tahmina Akhter (Asst. Section Manager)
Mr. Md. Abdullah Al Mamdud (Officer)
Mr. Nurul Amin (Asst. Section Manager)
Delivery
Channel
Everyday(without Friday)
Wednesday & Saturday
Thursday & sunday
Maintain 30% at initial time of month
Maintain 10-15% at ending time of month
Planning

15. Need to know as a planning officer
• Production planning procedure
• Batch volume, Standard yield and Shelf life of each product
• Maximum & minimum capacity of Production and Storage
• Standard chicken size for different products
• Yield % of Meat and Skin at Debone Station
• Daily Raw vegetable requirement for each product
• Standard process loss of different vegetables preparation
• Daily Premix requirement
• Daily Order sheet and production report
• Stock in Warehouse & Production capacity
• How to perform Customer Satisfaction Survey
• Stock in Warehouse & Production capacity

16. Source of Knowledge
Production Procedure-13,16
Planning procedure 001,002
FG stock & capacity from WH department
Excel file of sales forecast and order from sales department
Product Specification & Daily Production Plan/REC/PD-011
& REC/PL-002
Debone efficiency data
Vegetable peeling report from QC dept.
Product packging & transfer record

17. Working procedure & relation with other Dept.
Weekly sales
forecast
Weekly Production
Plan
Daily Production
Plan
Daily Production
Report
Sales
Admin
Sales
Admin
Collect accumulated Sales order forecast
from Sales team on every Tuesday
Collect accumulated Sales order forecast
from Sales team on every Tuesday
Make Weekly Production Plan and
forward it to Production, WH, QC, RD,
department via E-mail
Make Weekly Production Plan and
forward it to Production, WH, QC, RD,
department via E-mail
Chicken
Requirement
Plan to Farm
Chicken
Requirement
Plan to Farm
Vegetables
Requirement Plan to
WH
Vegetables
Requirement Plan to
WH
Premix
Requirement Plan to
RD
Premix
Requirement Plan to
RD
Collect FO order 1 day ,MT,FS,TT
order 2day before and give production
target to production dept. before 5 p.m
Collect FO order 1 day ,MT,FS,TT
order 2day before and give production
target to production dept. before 5 p.m
Collect from production dept. &
maintain 30% FG stock,delivery
Collect from production dept. &
maintain 30% FG stock,delivery
Daily Order

18. Sanitation
Floor cleaning
Machine & Utensil cleaning
Control personal hygiene
Operation
Supervise & operate production process
Solve any issue related to production

19. Types of Product
Product Group (5)
Boiled
•SFC
•SPM-MT
•PCB
•BCB
•IBC
•IBN
•Lollipop
Bologna
Steamed
•CFS
•CCS
•CHS
•GCS
•CFS-HD
•CP Egg
Pudding
Marinate
•CFC-BT
•CFC-LW
•SFC
•MFC
•CFC-TY
•MCT
•HWFC
•TRC
Prefried
•CNC
•CNO
•CNN
•CWL
•CPO
•CES
Other
•OFR
•FRS
•CP Shahi Rice
•Boiled Egg(BE)
•SCS
•Tomato Ketchup

20. Marinate Process Flow

21. Sausage Process Flow
Grinding & Chopping
Stuffing & linking
Showering
Steam box
Cooling & cutting
Packing &Sealing
Storage

22. Nugget Process Flow
Chopping
Freezing
Forming/Predust/Batter mixing
Prefried
Cooling
Packing &Sealing
Blast Freezing
Storage

23. Grinding & Chopping
Raw material Receiving & prepare
Packaging& Sealing
Storage
Drying &Cooling
Forming
Boiling
Ball Process Flow

24. Grinding & Mixing
Raw material Receiving & prepare
Storage
Packaging
Boiling
Hot filling
Sweet Chilli Sauce Process Flow

25. Formulation
Raw material Receiving & prepare
Packaging& Sealing
Storage
Frying
Vegetable Cutting &
chopping
Prepare steam rice
Fried Rice Process Flow

30. THANK YOU