Workshop critical control point

Please discuss the critical control points in the workshop and how to do it? This proposition is a little too big. However, its significance is absolutely there.-- companies that have done HACCP know very well that there are three critical control points in the production process: 1. To ensure that there are three feeding ports: large raw material ports, Small material mouth, liquid adding mouth. It is necessary to ensure that each feed port has a good input of raw materials, no cross-pollution, normal quality, no more investment and less investment. 2. Ingredients should be accurate to prevent quality problems in the central control (cross-contamination of discharge, no error in proofreading formula after raw material bin replacement). The mixing uniformity of the mixer should meet the requirements. 3. The fineness of fine powder must meet the requirements. The question is too general. Different models have different control points. It's all important, hehe, it depends on which point you focus on in your specific situation! The original post was posted by shjicheng at 19:50 on 2007-12-6. The question is too general. Different models have different control points. Yes, aquatic products are not the same as livestock and poultry. -- then please talk about livestock, poultry and aquatic products respectively-- what is the specific equipment, premix or thick whole material, and what is the degree of automation? So in general, how do you want everyone to answer? I have no idea! Confused!-- then you can talk about it. I want to learn it all-- 1. Formula input is the key. 2. Weighing and rechecking of small materials. 3. Delivery and storage of bulk materials. 4, granulation control, 5, finished product packaging control. And the fineness control of crushing!