Grocery Production Line
We are looking for an HACCP certified production line in grocery that covers sorting through to final packaging or wrapping. Here is what we have planned for our production line. You can use it as inspiration to make us a substantial proposal of suitable equipment. OPERATIONAL PROCESSOR FOR SPICES AND FINE HERBS PROCESSING (ROYALE ÉPICES) 1. Reception and Entry Control Area Control and weighing: Before accepting the raw material, a size check is performed, followed by rigorous weighing to ensure the weight complies with the initial order. Initial storage & Traceability: After reception, raw materials are placed in the first storage room. This stock entry is recorded twice (manually and digitally). Treatment trigger: Based on the established sorting order, the sorting staff manager presents the slip to the warehouse manager for discounting and stock release. 2. Sorting Room Mechanical sieving step: Raw material passes through a vibrating sieve to remove all dust, impurities, and foreign bodies smaller than the mesh size. Manual sorting (5 seasonal employees): Necessary equipment and utensils: Ergonomic sorting tables in stainless steel (Inox 304), food-grade plastic collection bins, food handling gloves, hairnets, work coats, sorting trays, and intermediate control scales. 3. Weighing, Thermal Treatment and Preservation (Drying Room) 2nd weighing: The sorted raw material is weighed before being introduced into the oven. Dehydration and sterilization: Passage through a professional oven to ensure moisture elimination and microbiological sterilization. 3rd weighing and interim packaging: Weighing after oven exit, followed by immediate packaging in sealed thermal bags ensuring clean preservation without moisture or mold risk. 4. Storage Room 2 & Phytosanitary Control Long-term preservation: Room arranged according to strict standards to store treated raw material for several months without qualitative alteration. Laboratory / Phytosanitary analysis area: Adjacent to storage room 2, this station performs conformity analyses at two key moments: upon raw material reception, then 24 hours before the grinding stage. 5. Transformation & Grinding Phase Grinding launch: Establishment of the grinding order. One hour before the operation, a final phytosanitary analysis of the treated products is validated. Sequential grinding line: 1. Preliminary sterilization of raw material. 2. Weighing before grinding. 3. Grinding (crushing/milling) and final sieving. 4. Cooling of ground spices. 5. 3rd control weighing before packaging. Blending area: Strategically located between the grinding room and packaging room, it includes an industrial mixer for creating complex spice blends. 6. Packaging Room & Packaging Storage Packaging room equipment and utensils: Semi-automatic dosing/bagging machines, sachet heat sealers, jar sealing machines, calibrated precision scales, batch daters/numberers (traceability), stainless steel funnels and dosing scoops. Packaging storage room (adjacent): List of equipment and packaging: Food-grade glass and PET jars, sealed and heat-sealable doypack sachets, secondary packaging cartons, personalized adhesive labels (indicating batch number, expiration date, and IFU), adhesive tapes, and pallet stretch films. 7. Finished Products Storage & Shipping Reception and Logistics: Station managed by an agent dedicated to receiving finished products from production, in direct liaison with the sales department for store dispatch or B2B delivery execution.
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