CP1. Receipt of meat raw materials from suppliers

At this point, the warehouse operator receives raw material from suppliers. A web camera is used to take a photo for documenting the receipt of raw material. After this, the operator clicks the “Save and Print” button and enters the necessary batch information according to the HACCP standard.

The system creates a new batch of raw material and prints the batch passport. After the receipt process, the batch passport is placed in a box or on a pallet, and labels are automatically printed.

CP2. Transfer of Meat Raw Material from the Refrigerator

At this control point, the raw material is transferred from the refrigerator. The warehouse operator scans the barcode from the batch passport, which automatically opens an internal document form with pre-filled batch parameters and weight. Any losses during the transfer are recorded here. If the transferred weight differs from the original weight but the batch is fully transferred, the operator clicks the “Close Batch” button to register the losses. As a result, a new batch is created, and the old batch is closed to account for the losses.

CP3. Output of Meat Raw Material from the Defroster

The warehouse operator scans the batch barcode from the passport, and the system automatically opens a new document with pre-filled batch details and weight. According to production standards, the system populates parameters with the expected loss norms during defrosting. Losses are recorded at this control point, and a new batch is created.

CP4. Output of Meat Raw Material from Deboning and Trimming

The operator scans the barcode of the original batch. A new document with pre-filled batch details and packaging data is automatically opened. This control point monitors the batch, and new batches are created as a result.

CP5. Spices

Ready spice kits prepared for mixing are marked with thermal labels. The barcodes on these thermal labels are scanned during the transfer of spice kits to production to ensure that the system registers their movement from the spice packaging area.

CP6. Standardization of Meat Raw Material

The operator scans the batch barcode on the container with raw material. If the selected raw material is not part of the recipe, the system notifies the operator. If the raw material is included in the recipe, the system checks the match between the batch weight and the recipe weight for this type of raw material. If the scanned batch weight is less than required by the recipe, the system includes the container in the set. The recipe line in the system displays the following:

• The amount of raw material required by the recipe;
• The amount already included in the set;
• The amount still needed;
• The operator then moves the container to the set formation area.

CP7. Preparation for Minced Meat Assembly

Next, the operator loads the required amount of raw material into a new container. The scales on the interface show the weight in real time. Once the necessary amount of raw material is loaded into the container, a green frame appears around the weight field. If the operator loads more than needed, a red frame appears around the weight field.

After all types of raw material are prepared according to the recipe, the operator prints labels for the entire set and attaches them to all containers with the raw material.

CP8. Minced Meat Assembly and Transfer to Forming

To perform operations for assembling raw material sets for minced meat production, the corresponding resource specifications must be filled out. The operator selects the equipment (Cutter) where the mixing will take place.

CP9. Exit from Forming and Frame Registration

A 'Fermentation Monitor' is used to control fermentation time. This is a form with a table displaying raw material batches placed for fermentation, their weight characteristics, as well as the date and time of placement for fermentation and the planned fermentation completion time.

CP10. Thermal Processing

The operator selects the production stage under the 'Thermal Processing' unit for the process to be conducted.

The operator takes the weight from the scales by clicking the 'Take Weight' button. To register losses during thermal processing, the operator clicks the 'Close Batch' button.

CP11. Exit from Cooling Chamber

The operator specifies the cooling chamber number where the frame with the unfinished product will be placed next.

The operator takes the weight from the scales by clicking the 'Take Weight' button. To register losses in the cooling chamber, the operator clicks the 'Close Batch' button.

CP12. Exit from Buffer Warehouse

The system includes a mechanism for recording losses in the buffer warehouse, displayed on the buffer monitor. The monitor indicates which stacks should be transferred first from the buffer warehouse. The buffer monitor displays:

• Item name;
• Frame number;
• Date and time of entry into the buffer warehouse;
• Actual time spent in the buffer warehouse;
• Net weight.

CP13. Transfer to Packaging and Finished Product Warehouse