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Samosa Manufacturing FSMS

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0% found this document useful (0 votes)
391 views6 pages

Samosa Manufacturing FSMS

Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 6

FSMS CHECKPOINTS

FOR
FROZEN SAMOSA MANUFACTURING
Ingredient Procurement

Inspection of Ingredients

Storage of Ingredients

Preparation of Dough and Filling

Shaping and Filling of Samosas

Pre-Freezing Quality Check

Blast Freezing

Packaging

Storage in Cold Chain

Dispatch Inspection

1. Ingredient Procurement
- Critical Control Points (CCP):
• Procurement of ingredients from FSSAI-certified vendors.
• RM meet specifications with Certificate of Analysis (COA).
• Inspection of incoming RM (visual, aroma, contamination) with more than 60% shelf life
remaining.
- FSMS Measures:
• Recordkeeping: COA, supplier certifications, and batch numbers.
• Verification: Checklists for RM inspection and Selection of lots based on standards.
• Control: Samples from batches for testing.

2. Storage of Ingredients
- CCP:
• Dry ingredients: 20–25°C, <60% humidity.
• Wet ingredients: In sealed container.
• Perishable ingredients: Cold storage below 4°C.
- FSMS Measures:
• Storage logs (temperature & humidity).
• FEFO (First Expiry, First Out).
• Pest control & hygiene records for contamination-free storage.
3. Manufacturing
- Dough and Filling Preparation:
• Ingredients (clean, free of contamination & properly mixed).
• Consistency & seasoning to established recipe.

- Shaping and Sealing:


• Uniform size & proper sealing to prevent leak during frying.

- FSMS Measures:
• Production log (mixing ratios & texture consistency).
• Batch-wise inspections for quality assurance.

4. Freezing
- CCP:
• Blast freezing at -18°C to -20°C (quick freezing & low ice crystal formation).
- FSMS Measures:
• Calibration of thermometers to monitor temperature.
• Logs for freezing time and batch details.
• Random checks for cracks, freezer burns & ice crystals on product.
5. Packaging
- Primary Packaging:
• Use FSSAI-approved food-grade materials.

- Secondary Packaging:
• Tamper-evident seals, proper labeling with details: batch number, expiry date, FSSAI license
number, and storage instructions.
- FSMS Measures:
• Inspection of packaging integrity.
• Mandatory labeling as per FSSAI Packaging and Labeling Regulations standard, 2011.
• Verification of weighing standards.

6. Storage
- CCP:
• Cold storage at -18°C or below.
- FSMS Measures:
• Digital temperature monitoring devices.
• Regular calibration of storage units.
• Recording of all deviations and corrective actions.
7. Dispatch
- CCP:
• Pre-dispatch inspections for packaging integrity & product quality.
• Cold chain maintenance during transport.
- FSMS Measures:
• Temperature-controlled vehicles & transport logs.
• Dispatch record: destination, vehicle temperature, and time.
• Monitoring of cold chain breakages.

8. Cleaning and Hygiene


- CCP:
• All equipment, tools, and surfaces cleaned & sanitized as per FSSAI standards before, during, and after
production.
- FSMS Measures:
• Approved food-safe sanitizers.
• Maintaining cleaning schedules and records.
• Implementation of personal hygiene practices.

9. Documentation
- FSMS Measures:
• Ingredient procurement records (supplier certifications, COA).
• Production logs (batch records, mixing, freezing).
• Storage logs (temperature, humidity).

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