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Welcome
to my presentation
Presented By
Research & Development Officer
C.P. Bangladesh Co., Ltd (Food Business)
Preliminary Training Program Conducted by
Enlisted Departments within the Company for
New Joiner
Title
Content
Objectives of the Training
CPB Food Business Profile
Departmental Knowledge
Overall Production Floor Layout
Relationship between R & D and other departments
Objectives of the training program
To introduce with other department’s personnel and their activities
To get the knowledge of different products, manufacturing process
line and finished goods
To increase the communication skill from operator to higher staff by
physically working with them
 To obtain the idea of quality control procedure from raw materials
to finished goods
To know the relationship between R & D and other departments
CPB - Food Business Basic Information
BU Head : Mr. Apichat Putivibool
Factory Manager : Ms. Jeerawan Soisayampoo
RD Manager : Ms. Natprapat Soisayampoo
Mission : Provide Hygienic Food with Good Taste and Service
That Delight All People In Bangladesh
Vision : Kitchen of Bangladesh
Location : Hemayetpur, Savar , Dhaka, Bangladesh
Factory Founding: 2010
Total Land : 3,021 square meter
Production area : 646 square meter
Product category : Frozen, Chilled, Normal
Certification : ISO-9001:2015, BSTI, Halal, GMP,
HACCP-CAC/RCP-1-1969(2003)
Training Department
 Human Resources
 Warehouse
 Purchase
 Logistics
 Sales Admin
 Engineering
 Production
 Quality Control
• HR is worked as a connector between employee and Top
management
• Deal with recruitment, salary issue, leave issue
• Arrange training program for staff to increase efficiency
• Admin is responsible for the security safety of the industry
and the employee
Human Resources
 Warehouse is a store there we keep (raw material, Spare
parts, goods-in-process and finished goods)
Operations of Warehouse
 Material requirement control
 Issue PR
 Raw Materials Receiving
 Control minimum- maximum stock
 Product Availability
 Bill Preparation
 Finished Product receiving and Delivery
 WH Cleaning and Sanitation
Warehouse
Purchase
 Activities of purchase department
Find the supplier
Collect sample from supplier
Tested by RD
PO Issue
 Regular product delivery limit: within 10 days. (General)
 Regular product delivery limit: within 03 days. (Emergency)
 Foreign product delivery limit: within 03 months.
Logistics
• Related with product delivery
• Concerned about transportation
 Product Delivery System
 Two types of van is used for product delivery
 Normal delivery van (chill products)
 Frozen van (frozen delivery)
Logistics
 Activities of Logistics Department
 Order Preparation
 Given issue slip to warehouse department
 Goods were received from warehouse department
 In voice given by sales admin
 Documentation
Sales Admin
 Accumulation of sales order
 Co-operate with planning
 Weekly forecast
 Invoice preparation
 Delivery schedule
 Engineering department have three wings
 Machine Maintenance
 Utility
 Food Outlet
 Machine Maintenance: Technical support for maintenance of
factory related equipment
 Utility: Deals with Generator, Boiler, Air Compressor,
Substation, Waste Water Treatment Plant (WWTP), Effluent
Treatment Plant (ETP)
 Food outlet: Maintenance of fire and warmer used in food outlet
Engineering
Production
 Production department have three wings
1. Planning
2. Sanitation
3. Operation
Planning
 Activities of planning department
 Receiving sales order and forecast from sales admin
 Making production plan according to sales order
 Prepare and Review Weekly production plan
 Providing production plan to the concerned department
(RD, QC, Warehouse, Logistic, Engineering) and Top
management
Sanitation
Activities of sanitation department
 Machineries and utensil cleaning
 Production floor cleaning
 Personal hygiene maintaining
Operation (Production Flore Layout)
PRE-HEAT POST-HEAT
 Chopping Machine Specification:
• Name: Telsa Chopping Machine
• Speed: 1- 1000 rpm, 2- 2700 rpm
• Capacity: 70kg
 Batter Preparation Machine Specification:
• Name: Linkrich Planetary Mixture
• Capacity: 30 litter
• Speed: 1:2:3 = 65:102:296 rpm
Machineries of the Production Floor
Machineries of the Production Floor
 Pre-frying: Machine specification:
• Name: Deighton Econo Fryer; Deighton Mfg. co. UK.
• Max Temperature : 200 ⁰C
• Oil capacity : 150 kg
 Grinding Machine Specification:
• Name: Biro Meat Grinding Machine
• Diameter : 6.5mm
• Speed : 950 rpm
 Stuffing and Twisting:
• Name: Vemag auto linking Machine
• Weight Capacity: 250kg
 Sausage: 350 kg/ H (≈)
 Bologna: 240 kg/H (≈)
 Steam Box:
• Name: Steam Box
• Capacity:
 Sausage: 100 kg/ Batch (≈)
 Rice : 28 kg
 Patty : 27 kg/ Batch
Machineries of the Production Floor
Birds Grade and their Use
Grade Weight Use
STD-Small 850-950 gm CFC-BT; CFC-LW.
STD-Medium 950-1050 gm SFC, MFC.
STD-Large 1050-1150 gm SFC, MFC.
Under Weight <850 gm Debone
Defective -From Good 850-1150 gm Debone, HWFC.
Over Weight >1150 gm Debone
1. Marinate
2. Pre Fried
3. Boiled
4. Steamed
5. Others
Production Line
CFC-BT, CFC-LW,
SFC, MFC, MCT, HWFC
Nugget, Patty, CWL
Ball, Bologna, Egg
Sausage
Fried Rice, Pudding, SCS,
Ketchup
Types of Products
Products
Fresh Chicken Processed
Marinate
 CFC-BT
 CFC-LW
 SFC
 MFC
 HWFC
 MCT
Steamed
 CHS
 GCS
 CFS
 CCS
Pre-fried
Frozen
 CNO
 CNC
 CPO
 CWL
Chilled
 CNN
Boiled
 SCB
 PCB
 IBN
 IBC
 LOL
Others
 OFR
 OSR
 SCS
 Ketchup
 Pudding
 Fresh egg
Product Shelf Life
Product Name Shelf life Storage
Marinate, CNN, Egg 07 days Chilled (0-4)°C
Fried Rice, Pudding 10 days Chilled (0-4)°C
Ball, Bologna, Sausage, 14 days Chilled (0-4)°C
SCS, Ketchup 30 days Room Temperature
CNO, CNC, CPO, CWL 180 days Frozen (≤ - 18)°C
Certification Products
ISO 9001:2015 Ball, Sausage, Bologna
GMP/HACCP Sausage
Halal Fried rice, Pudding, Sweet Chili Sauce
BSTI Sweet Chili Sauce, Ketchup
Product Certification
Marinate Process Flow
Raw material preparation
↓
Cutting
↓
Tumbling
↓
Counting
↓
Packing
↓
Storage(0-4⁰C)
Sausage Process Flow
Raw Material Preparation
Grinding
Chopping
Stuffing and Linking
Steaming and Showering
Packing
Storage (0-4)°C
Raw Material Preparation
Grinding (meat and skin)
Chopping
Forming
Boiling
Drying
Storage (0-4)°C
Ball Process Flow
Packing
Raw Material Preparation
Grinding
Chopping
Stuffing
Twisting
Boiling
Storage (0-4)°C
Bologna Process Flow
Cooling or Dry
Freezing
Slice or Packing
Raw Material Preparation
Grinding
Chopping
Freezing
Forming / Pre-dust / Batter / Breader
Pre-Fried
Nugget Process Flow
Cooling
Packing & Blast-Freezing
Storage
Raw Material Preparation
Grinding
Mixing
Boiling
Hot Filling
Packing
Sweet Chili Sauce Process Flow
Storage (Room Temperature)
Quality Control
 Quality Control department have three wings
QC
Operation
QC LabQC Outlet
Time, Temperature,
Weight, Quantity,
Viscosity, pH, CCPs
Hardness, pH,
Microbial Test,
Calibration, SWAB.
Quality Safety,
Cleanliness,
Processing, Service
QC Operation
WH
Dry Storage
Finished
Goods
PD
Pre Heat
Post Heat
RD
Premix Room
Flour Room
Test Room
LOGISTIC
Delivery
system
OTHER
Laundry
Sticker Room
QC Operation
QC Operation
- CCP 1C : Vegetable washing using 0.1 % NaHCO3 (peeling room).
- CCP 2P : Sieve flour (flour, premix room, 60 mesh).
- CCP 2P : Straining liquid egg (40 mesh)
- CCP 2B : SCS ( CT ≥ 95 ⁰C)
- CCP 3B : SCS (pH ≤ 4.6)
- CCP 3B : Chicken ball boiling (water > 80 ⁰C, CT ≥ 72 ⁰C)
- CCP 3B : Cooking Fried rice in gas mixer
- CCP 3B : IBC (water > 75 ⁰C, CT ≥ 72 ⁰C)
- CCP 4P : Metal detector (Fe> 2.00mm and SUS> 2.5mm ;)
QC
Outlet
Quality &
Safety
Services
Cleanliness
Maintenance
QC Outlet
Relationship between RD and Other Departments
 RD – QC : Premix Room, Flour Room, Test Room, Sticker
Issue.
 RD – PD : Test Run, RMM, Process review,
 RD – WH : RMN, FG, RD Premix stock, Stationary Goods.
 RD – EN : Machinery Maintenance.
 RD - QC Lab : Shelf Life test, Calibration,
 RD – Admin : Utility Support
 RD - PUR : PR, PO issue, provide supplier.
 RD – HR : Training, Manpower support.
Thank you for your patience

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Preliminary Training Program Conducted by Enlisted Departments within the Company for New Joiner

  • 1. Welcome to my presentation Presented By Research & Development Officer C.P. Bangladesh Co., Ltd (Food Business)
  • 2. Preliminary Training Program Conducted by Enlisted Departments within the Company for New Joiner Title
  • 3. Content Objectives of the Training CPB Food Business Profile Departmental Knowledge Overall Production Floor Layout Relationship between R & D and other departments
  • 4. Objectives of the training program To introduce with other department’s personnel and their activities To get the knowledge of different products, manufacturing process line and finished goods To increase the communication skill from operator to higher staff by physically working with them  To obtain the idea of quality control procedure from raw materials to finished goods To know the relationship between R & D and other departments
  • 5. CPB - Food Business Basic Information BU Head : Mr. Apichat Putivibool Factory Manager : Ms. Jeerawan Soisayampoo RD Manager : Ms. Natprapat Soisayampoo Mission : Provide Hygienic Food with Good Taste and Service That Delight All People In Bangladesh Vision : Kitchen of Bangladesh Location : Hemayetpur, Savar , Dhaka, Bangladesh Factory Founding: 2010 Total Land : 3,021 square meter Production area : 646 square meter Product category : Frozen, Chilled, Normal Certification : ISO-9001:2015, BSTI, Halal, GMP, HACCP-CAC/RCP-1-1969(2003)
  • 6. Training Department  Human Resources  Warehouse  Purchase  Logistics  Sales Admin  Engineering  Production  Quality Control
  • 7. • HR is worked as a connector between employee and Top management • Deal with recruitment, salary issue, leave issue • Arrange training program for staff to increase efficiency • Admin is responsible for the security safety of the industry and the employee Human Resources
  • 8.  Warehouse is a store there we keep (raw material, Spare parts, goods-in-process and finished goods) Operations of Warehouse  Material requirement control  Issue PR  Raw Materials Receiving  Control minimum- maximum stock  Product Availability  Bill Preparation  Finished Product receiving and Delivery  WH Cleaning and Sanitation Warehouse
  • 9. Purchase  Activities of purchase department Find the supplier Collect sample from supplier Tested by RD PO Issue  Regular product delivery limit: within 10 days. (General)  Regular product delivery limit: within 03 days. (Emergency)  Foreign product delivery limit: within 03 months.
  • 10. Logistics • Related with product delivery • Concerned about transportation  Product Delivery System  Two types of van is used for product delivery  Normal delivery van (chill products)  Frozen van (frozen delivery)
  • 11. Logistics  Activities of Logistics Department  Order Preparation  Given issue slip to warehouse department  Goods were received from warehouse department  In voice given by sales admin  Documentation
  • 12. Sales Admin  Accumulation of sales order  Co-operate with planning  Weekly forecast  Invoice preparation  Delivery schedule
  • 13.  Engineering department have three wings  Machine Maintenance  Utility  Food Outlet  Machine Maintenance: Technical support for maintenance of factory related equipment  Utility: Deals with Generator, Boiler, Air Compressor, Substation, Waste Water Treatment Plant (WWTP), Effluent Treatment Plant (ETP)  Food outlet: Maintenance of fire and warmer used in food outlet Engineering
  • 14. Production  Production department have three wings 1. Planning 2. Sanitation 3. Operation
  • 15. Planning  Activities of planning department  Receiving sales order and forecast from sales admin  Making production plan according to sales order  Prepare and Review Weekly production plan  Providing production plan to the concerned department (RD, QC, Warehouse, Logistic, Engineering) and Top management
  • 16. Sanitation Activities of sanitation department  Machineries and utensil cleaning  Production floor cleaning  Personal hygiene maintaining
  • 17. Operation (Production Flore Layout) PRE-HEAT POST-HEAT
  • 18.  Chopping Machine Specification: • Name: Telsa Chopping Machine • Speed: 1- 1000 rpm, 2- 2700 rpm • Capacity: 70kg  Batter Preparation Machine Specification: • Name: Linkrich Planetary Mixture • Capacity: 30 litter • Speed: 1:2:3 = 65:102:296 rpm Machineries of the Production Floor
  • 19. Machineries of the Production Floor  Pre-frying: Machine specification: • Name: Deighton Econo Fryer; Deighton Mfg. co. UK. • Max Temperature : 200 ⁰C • Oil capacity : 150 kg  Grinding Machine Specification: • Name: Biro Meat Grinding Machine • Diameter : 6.5mm • Speed : 950 rpm
  • 20.  Stuffing and Twisting: • Name: Vemag auto linking Machine • Weight Capacity: 250kg  Sausage: 350 kg/ H (≈)  Bologna: 240 kg/H (≈)  Steam Box: • Name: Steam Box • Capacity:  Sausage: 100 kg/ Batch (≈)  Rice : 28 kg  Patty : 27 kg/ Batch Machineries of the Production Floor
  • 21. Birds Grade and their Use Grade Weight Use STD-Small 850-950 gm CFC-BT; CFC-LW. STD-Medium 950-1050 gm SFC, MFC. STD-Large 1050-1150 gm SFC, MFC. Under Weight <850 gm Debone Defective -From Good 850-1150 gm Debone, HWFC. Over Weight >1150 gm Debone
  • 22. 1. Marinate 2. Pre Fried 3. Boiled 4. Steamed 5. Others Production Line CFC-BT, CFC-LW, SFC, MFC, MCT, HWFC Nugget, Patty, CWL Ball, Bologna, Egg Sausage Fried Rice, Pudding, SCS, Ketchup
  • 23. Types of Products Products Fresh Chicken Processed Marinate  CFC-BT  CFC-LW  SFC  MFC  HWFC  MCT Steamed  CHS  GCS  CFS  CCS Pre-fried Frozen  CNO  CNC  CPO  CWL Chilled  CNN Boiled  SCB  PCB  IBN  IBC  LOL Others  OFR  OSR  SCS  Ketchup  Pudding  Fresh egg
  • 24. Product Shelf Life Product Name Shelf life Storage Marinate, CNN, Egg 07 days Chilled (0-4)°C Fried Rice, Pudding 10 days Chilled (0-4)°C Ball, Bologna, Sausage, 14 days Chilled (0-4)°C SCS, Ketchup 30 days Room Temperature CNO, CNC, CPO, CWL 180 days Frozen (≤ - 18)°C
  • 25. Certification Products ISO 9001:2015 Ball, Sausage, Bologna GMP/HACCP Sausage Halal Fried rice, Pudding, Sweet Chili Sauce BSTI Sweet Chili Sauce, Ketchup Product Certification
  • 26. Marinate Process Flow Raw material preparation ↓ Cutting ↓ Tumbling ↓ Counting ↓ Packing ↓ Storage(0-4⁰C)
  • 27. Sausage Process Flow Raw Material Preparation Grinding Chopping Stuffing and Linking Steaming and Showering Packing Storage (0-4)°C
  • 28. Raw Material Preparation Grinding (meat and skin) Chopping Forming Boiling Drying Storage (0-4)°C Ball Process Flow Packing
  • 29. Raw Material Preparation Grinding Chopping Stuffing Twisting Boiling Storage (0-4)°C Bologna Process Flow Cooling or Dry Freezing Slice or Packing
  • 30. Raw Material Preparation Grinding Chopping Freezing Forming / Pre-dust / Batter / Breader Pre-Fried Nugget Process Flow Cooling Packing & Blast-Freezing Storage
  • 31. Raw Material Preparation Grinding Mixing Boiling Hot Filling Packing Sweet Chili Sauce Process Flow Storage (Room Temperature)
  • 32. Quality Control  Quality Control department have three wings QC Operation QC LabQC Outlet Time, Temperature, Weight, Quantity, Viscosity, pH, CCPs Hardness, pH, Microbial Test, Calibration, SWAB. Quality Safety, Cleanliness, Processing, Service
  • 33. QC Operation WH Dry Storage Finished Goods PD Pre Heat Post Heat RD Premix Room Flour Room Test Room LOGISTIC Delivery system OTHER Laundry Sticker Room QC Operation
  • 34. QC Operation - CCP 1C : Vegetable washing using 0.1 % NaHCO3 (peeling room). - CCP 2P : Sieve flour (flour, premix room, 60 mesh). - CCP 2P : Straining liquid egg (40 mesh) - CCP 2B : SCS ( CT ≥ 95 ⁰C) - CCP 3B : SCS (pH ≤ 4.6) - CCP 3B : Chicken ball boiling (water > 80 ⁰C, CT ≥ 72 ⁰C) - CCP 3B : Cooking Fried rice in gas mixer - CCP 3B : IBC (water > 75 ⁰C, CT ≥ 72 ⁰C) - CCP 4P : Metal detector (Fe> 2.00mm and SUS> 2.5mm ;)
  • 36. Relationship between RD and Other Departments  RD – QC : Premix Room, Flour Room, Test Room, Sticker Issue.  RD – PD : Test Run, RMM, Process review,  RD – WH : RMN, FG, RD Premix stock, Stationary Goods.  RD – EN : Machinery Maintenance.  RD - QC Lab : Shelf Life test, Calibration,  RD – Admin : Utility Support  RD - PUR : PR, PO issue, provide supplier.  RD – HR : Training, Manpower support.
  • 37. Thank you for your patience