视频转录

所以，我将从我的质量规范到达我的质量控制计划。这是我采取我的流程步骤的地方：准备，烹饪，酷，包，商店和我用每个步骤加入我的规格。所以如果我在厨师步骤上看过这里的细节，你会在厨师步骤中看到我识别一台机器，我有一个产品，我有一个140度的最低温度我正在服用。这是温度计，我们抽样多少次，控制方法是什么。如果失控，我们发起的反应计划是什么？这是一个关键的控制计划，并且这种加入规格的最终结果是一个自动检查表，该检查可以由运营商在车间上使用。因此，如果您在这里看，我有一个检查表将在控制面板上看到，告诉操作员在批量烹饪中进行140度测量。所以这是快速看检查表格。如果我转到并将整个控制计划顶部视为底部，您可以看到每个规范在我识别的过程中的行为。现在我们在幕后做了什么是非常重要的。 Because if you’ve decided to use our electronic HACCP system, then we’re dynamically creating a HACCP plan that’s running in conjunction with the quality system. So, if we bring this up it will show you the framework we’ve created of the hazard analysis for this part of the process. So here’s our process step, here’s the potential failure that could occur, and the effects of the system, the severity, the occurrence, and then we calculate what we call a risk priority number. A calculation of the overall risk of the system. So, if you’ve taken some sort of a preventative or corrective action, we’ve recalculated the RPN in the hope that the HACCP system will continue to evolve and change, resulting in a higher quality system. So, this is a HACCP system that we’re creating in the background. It’s paperless, it doesn’t reside in a 3-ring binder, it’s actively changing with your process, and it also can go through approval steps within the system as well.