Food & Beverage Industry

Food & Beverage Manufacturing Department – Standard Operating Procedures (SOPs)

1. Purpose

To define standardized, hygienic, and safe manufacturing procedures for food and beverage operations, ensuring product quality, food safety, regulatory compliance, and consumer protection in accordance with FSSAI, HACCP, ISO 22000, and GMP requirements.

2. Scope

Applicable to all food and beverage manufacturing activities including raw material receipt, processing, packaging, storage, sanitation, quality control, and dispatch.

3. Regulatory & Standard References

  • FSSAI Act & Regulations (India)
  • Food Safety Management System (FSMS)
  • ISO 22000 / FSSC 22000
  • HACCP Principles
  • Codex Alimentarius
  • GMP & GHP Guidelines

4. Roles & Responsibilities

  • Head – Manufacturing/Operations: Overall production, compliance, and resource management.
  • Production Manager: Daily operations, process control, and yield management.
  • Production Supervisor: Shift activities, hygiene enforcement, documentation.
  • Operators: Execution of operations as per SOPs.
  • Quality Assurance (QA): Food safety monitoring, audits, documentation.
  • Quality Control (QC): Testing of raw, in-process, and finished products.
  • Maintenance & Engineering: Equipment reliability and preventive maintenance.

5. SOP-FB-01: Production Planning & Scheduling

Objective: Ensure timely and efficient production while maintaining food safety.

Procedure:

  1. Prepare production plan based on demand forecast.
  2. Verify availability of approved raw materials and packaging.
  3. Allocate manpower and equipment.
  4. Communicate daily/shift-wise production targets.

Records: Production Plan, Daily Production Report

6. SOP-FB-02: Raw Material Receipt & Storage

Objective: Ensure safe and traceable raw material handling.

Procedure:

  1. Receive materials against approved supplier list.
  2. Check COA, labeling, and condition.
  3. Store materials under defined conditions.
  4. Follow FIFO/FEFO principles.

Records: GRN, Raw Material Stock Register

7. SOP-FB-03: Personal Hygiene & Gowning

Objective: Prevent contamination from personnel.

Procedure:

  1. Follow defined gowning procedure.
  2. Prohibit jewelry, cosmetics, and loose items.
  3. Enforce handwashing and sanitization.
  4. Monitor personnel health and hygiene.

Records: Gowning Log, Health Declaration

8. SOP-FB-04: Manufacturing & Processing Operations

Objective: Produce safe food products as per approved processes.

Procedure:

  1. Follow approved process flow and recipes.
  2. Monitor critical process parameters.
  3. Record processing data.
  4. Report deviations immediately.

Records: Batch Processing Record, Process Log

9. SOP-FB-05: HACCP & Critical Control Points (CCP) Monitoring

Objective: Control food safety hazards.

Procedure:

  1. Identify CCPs as per HACCP plan.
  2. Monitor CCP parameters.
  3. Take corrective action for deviations.
  4. Maintain monitoring records.

Records: CCP Monitoring Log, Corrective Action Report

10. SOP-FB-06: Cleaning & Sanitation (CIP/SIP)

Objective: Maintain hygienic manufacturing environment.

Procedure:

  1. Clean equipment and areas as per sanitation schedule.
  2. Use approved cleaning chemicals.
  3. Verify cleaning effectiveness.
  4. Record sanitation activities.

Records: Sanitation Log, CIP Records

11. SOP-FB-07: In-Process & Finished Product Quality Control

Objective: Ensure products meet quality and safety standards.

Procedure:

  1. Conduct in-process checks.
  2. Perform finished product testing.
  3. Release products only after QA approval.

Records: QC Test Reports, Product Release Note

12. SOP-FB-08: Packaging & Label Control

Objective: Ensure compliant and accurate packaging.

Procedure:

  1. Verify approved packaging and labels.
  2. Conduct line clearance.
  3. Reconcile packaging materials.
  4. Ensure statutory labeling compliance.

Records: Packaging Record, Label Reconciliation Log

13. SOP-FB-09: Allergen Control & Cross-Contamination Prevention

Objective: Prevent allergen-related risks.

Procedure:

  1. Identify allergens in materials.
  2. Segregate allergen-containing products.
  3. Clean equipment between product changes.

Records: Allergen Control Log

14. SOP-FB-10: Storage, Dispatch & Transportation

Objective: Maintain product quality during storage and distribution.

Procedure:

  1. Store finished goods under controlled conditions.
  2. Inspect vehicles before loading.
  3. Maintain traceability during dispatch.

Records: FG Register, Dispatch Records

15. SOP-FB-11: Traceability, Recall & Mock Recall

Objective: Enable rapid product recall if required.

Procedure:

  1. Maintain batch-wise traceability.
  2. Conduct mock recall annually.
  3. Review recall effectiveness.

Records: Traceability Matrix, Recall Report

16. Key Performance Indicators

  • Yield & Wastage
  • Customer Complaints
  • CCP Deviations
  • Hygiene Audit Scores
  • On-Time Dispatch

17. Revision & Control

  • SOP Owner: Head – Operations
  • Approval Authority: Food Safety Team Leader
  • Review Frequency: Annual or regulatory-driven
  • Version control maintained by QA/FSMS Team

The SOP framework has now been fully adapted for the Food & Beverage industry and updated in the canvas. It is aligned with FSSAI, HACCP, ISO 22000 / FSSC 22000, GMP, and GHP expectations and is suitable for audits, customer assessments, and internal FSMS implementation.

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