wooden disposable tablware

Detailed Product DescriptionFeatures:

 1) Material: Birch wood

2) Assorted sizes available

Quality/sorting/inspection procedures for the food disposable tableware

Manufacture&packing

Stamped from first quality Birchwood Veneer,steam sterilised.Rumbled to remove splinters and achieve smoothness.

Bundled in 150 mm with a clean rubber and at each end.

50 bundles per export carton.

General

Cutters to be kept clean and sharp.

All handling and sorting of product to be done on a clean surface.

All staff to be aware of the purpose of the product and thus the need for hygienic handling and avoidance of faulty items, particularly faults that may present a risk of injury during use.

Strict attention to personal hygiene is necessary, and staff with stomach upsets or heavy colds should not work on this product while the condition persists. Gloves need not be worn,but hands to be thoroughly washed before working on the product and after any break from work for meals,W.C.,etc.

Sorting&Inspection

Inevitably with a natural product some imperfections will arise and these must be detected and sorted out by careful inspection, both visually and by touch. If excessive numbers of faulty items are found these are to be reported to production for checking of material,cutters or rumbling.Since some faults are more readily apparent before bundling and others afterwards,100% inspection is necessary both before and after bundling.

First inspection by sorters/packers. Each individual food disposable tableware to be examined,rejecting any item displaying the faults listed below.The product is then to be bundled in 12s and re-examined before placing into cartons,together with a numbered packing slip identifying the sorter/packer responsible.

Second inspection by Factory supervisor or his nominated deputy, before cartons are sealed for despatch.A single bundle containing a faulty item is to be simply removed and replaced,but if numbers of suspect bundles are present ,the whole carton is to be retained for total re-sorting.Persistant large numbers of rejects from any individual packer/sorter to be corrected by retraining.

Objective

A sound, smooth,clean food tableware of correct shape,capable of food sticks encountered in normal use.

Faults/Rejects

Breakages

Misshapes

Splits

Splinters

Loose knots and knotholes

Chips deeper than half the thickness of the product

Excessive roughness, particularly at point or handle

Bowing beyond 5mm

Traceability

Batch NO (S NO.)and carton number on outer carton to identify the production runs.

Packer number on packing slip inside each carton.