1. PT GIA perlu melakukan review akhir terhadap manual SJH dan SOP-SOP yang telah disusun sebelum diajukan ke LP POM MUI untuk memperoleh sertifikasi SJH.
2. Dalam penerapan manual SJH di masa mendatang, PT GIA perlu melaksanakan secara konsisten sesuai dokumen yang telah disetujui serta melakukan audit internal dan review manajemen secara priodik.
3. Pemerintah/Pemerintah Daerah melalui instansi terkait melakukan pelatihan cara penyusunan manual SJH kepada perusahaan dengan skala kecil dan menengah, khususnya perusahaan perisa.
An-nabani, T. 2001. Peraturan Hidup Dalam Islam. Pustaka Tariqul Izzah. Jakarta
Apriyantono, A. 2004. Flavouring : Scope and Definition : Lokakarya Sehari Perisa Dalam Produk Pangan. Direktorat Standardisasi Pangan BPOM. Bogor
Apriyantono, A. 2005. Masalah Halal : Kaitan antara Syar'i, Teknologi dan Sertifikasi. Penerbit PT Kiblat Buku Utama. Bandung
Bedoukian, P.Z. 1985. Perfumery and Flavoring Synthetics. Allured Publishing Co. USA
Blanchfield, J.R. 2000. Food Labelling. Woodhead Publishing Ltd. New York
[BPS] Biro Pusat Statistik. 2005. Social Welfare Statistics. Jakarta : BPS. http; // www.bps.go.id/sector/socwel/table3.shtml. [15 Mei 2011]
[BPS] Biro Pusat Statistik. 2011. WWW.bps.go.id
[BSN] Badan Standardisasi Nasional. 2006. Bahan Tambahan Pangan : Persyaratan Perisa dan Penggunaan dalam Produk Pangan. SNI-01-7152-2006. Jakarta
Crosby, P.B. 1979. Quality Is Free. McGraw-Hill Book Company. New York
Direktorat Standardisasi Industri Pangan. 2004. Pedoman Umum Pelebelan Produk Pangan. Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya BPOM RI. Jakarta
Direktorat Standardisasi Industri Pangan. 2004. Peraturan Pemerintah No. 28 Tahun 2004 tentang Keamanan, Mutu dan Gizi Pangan. Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya BPOM RI. Jakarta
Direktorat Standardisasi Industri Pangan. 2004. Pedoman Pencantuman Informasi Nilai Gizi Pada Label Pangan. Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya BPOM RI. Jakarta
Direktorat Standardisasi Industri Pangan. 2004. Peraturan Teknis Penggunaan Bahan Tambahan Pangan Pemanis Buatan Dalam Produk Pangan. Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya BPOM RI. Jakarta
Direktorat Standardisasi Industri Pangan. 2005. Peraturan Taknis Ketentuan Pokok Pengawasan Pangan Funsional. Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya BPOM RI. Jakarta
Dunn, N.W. 2001. Public Policy Analysis : An Introduction 2nd edition. Wibawa, S. Pengantar Analisis Kebijakan Publik. Editor : Darwin, M. New Jersey: University of Pittsburgh
Terjemahan
Fellows, P. 2000. Food Processing Technology, Principle and Practice. Second ed. Woodhead Publishing Ltd. New York
Fenaroli, G. 1971. Translated by Thomas E. Furia and Nicolo Bellanca. Fenaroli’s Handbook of Flavor Ingredients. The Chemical Rubber Co. Ohio
Hosen, N, et.al. 2008. Panduan untuk para Da’i : Halal sebagai Tema Da’wah.
Girindra, A. 2008. Dari Sertifikasi Menuju Labelisasi Halal. Pustaka Jurnal Halal. Bogor
Girindra, A. 2002. Kebijakan LPPOM MUI dalam Sertifikasi Halal. Produk Impor Serta Lembaga Sertifikasi Intemasional. Makalah pada Pelatihan Auditor Halal Internal
Perusahaan, 16 Oktober 2002, Jakarta.
Hardianto. D. 2010. Sabili : 25 Nopember 2010. Kesadaran Produsen akan Produk Halal Terus Meningkat. www.sabili.co.id. [15 Mei 2011]
Himpunan Alumni Fakultas Teknologi Pertanian IPB. 2005. Manfaat dan Bahaya Bahan Tambahan Pangan. FTP IPB. Bogor
Kadarisman, D. 2006. Pedoman dan Audit Mutu (Revisi 1). Materi Kuliah Program Studi Magister Profesi Industri Kecil Menengah (PS MPI) IPB. IPB Bogor.
Leffingwell. 2010. 2005-2009 Flavor & Fragrance Industry Leaders.
WWW.leffingwell.com
[LP POM MUI]. 2008. Panduan Umum Sistem Jaminan Halal LP POM MUI. LP POM MUI. Jakarta
Mannan. M.A, 1980. Islamic Economics, Theory and Practice. Idarah-I Adabiyat-I Delli. Delhi
Manley, C.H, Roy E.M.. 1987. Healthy Eating : A Scientific Perspective, Proceedings of An International Symposium Organized by Quest International. Allure Publishing Co. England
Marina, S.J.. 2003. Survei implementasi sistem sertifikasi dan labelisasi halal di Indonesia. Skripsi. Fakultas Teknologi Pertaman. Institut Pertanian Bogor, Bogor
Menteri Kesehatan Republik Indonesia. 1988. Peraturan Menteri Kesehatan RI No. 722/Menkes/PER/IX/88 tentang Bahan Tambahan Makanan. Menteri Kesehatan RI. Jakarta
Menteri Negara Pangan dan Hortikultura. 1999. Peraturan Pemerintah Nomor 69 Tahun 1999 tentang Label dan Iklan Pangan. Meneg PH. Jakarta
Muhandri, T. and Darwin Kadarisman. 2008. Sistem Jaminan Mutu Pangan. IPB Press. Bogor
Otles, S. 2005. Methos Analysis of Food Componens and Additives : Chemical and Functional Properties of Food Components Series. Taylor & Francis CRC Press. Boca Raton
Qardhawi, Y. 2000. Halal dan Haram dalam Islam. Robbani Press, Jakarta
Quest International. 1989. Emulsifier in Foods. Quest International Zwijndrech. The Netherland
Reineccius, G. 1981. Source Book of Flavors. Second ed. Chapman & Hall. New York
Saaty, T. L. 1986. Decision Making for Leaders, The Analytical Hierarchy Process for Decision in Complex World. Terjemahan. Setiono, L., dan K. Peniwati 1993. Pengambilan Keputusan bagi Para Pemimpin. Pustaka Binawan Pressindo, Jakarta
Saifullah, R. 2008. Studi Kebijakan Pangan Halal di Indonesia. Skripsi. Fakultas Teknologi Pertanian. Institut Pertaman Bogor, Bogor
Salzer J, Jones. K. 2008. Flavouring : Production, Composition, Applications, Regulation. John Willey & Sons, Inc. USA
Sampurno. 2001. Label Pangan dan Label Peran: Dalam Prespektif Peran, Tugas dan Tanggung Jawab BPOM. Badan POM, Jakarta
Setiadi, N J. 2003. Perilaku Konsumen : Konsep dan Implikasi untuk Strategi dan Penelitian Pemasaran. Kencana Media. Jakarta
Sevilla, C, Ochave. J, Punsalam. T, Regala. B, Uriarte. G. 1993. Pengantar Metode Penelitian. UI Press. Jakarta.
Shaikh, Y. 2002. Specialty Aroma Chemicals in Flavors and Fragrances. Allured Publishing Co. USA
Stone, H. & Joel L. Sidel. 2004. Third ed. Sensory Evaluation Practices. Elsevier Academic Press. Amsterdam.
Sukandarrumidi. 2006. Metodologi Penilaian : Petunjuk Praktis untuk Peneliti Pemula. Cetakan ketiga. Yogyakarta
Takeoka, G.R, et.all. 2001. Aroma Active Compound in Food, Chemistry and Sensory Properties. ACS Symposium Series 794. American Chemical Society. Washington DC
Thaheer, H. 2005. Sistem Manajemen HACCP. Bumi Aksara. Jakarta
Tim Penerbit Buku Pedoman Halal. 2001. Pedoman Halal bagi Produsen, Importir dan Konsumen di Indonesia, Jakarta.
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Lampiran 1
Kajian total kesiapan perusahaan untuk penerapan SJH
No. Date Action PIC Status
1 4-Nop-10 Management Actions
- File Jobdes CH/SN
- File HAS CH/SN
2 4-Nop-10 General Manager CH/SN
- Filing 01-SOP-01-SL New Sales Order
Form CH
- Melakukan jadwal training skill CH
- Melakukan jadwal training halal dan
seminar halal
3 4-Nop-10 IHAC SN
- Mengisi 01-SOP-01-SL New Sales
Order Form CH/SN
- HACCP monitoring checklist for
production CH/SN
- Jadwal periodik untuk mereview
documents CH/SN
- Jadwal untuk internal audit kesetiap
departments CH/SN
- Melakukan pelaporan Internal Audit
Result ke MUI setiap 6 bulanan. CH/SN
- Mengupdate dokument halal CH/SN
- Menyimpan obsolete documents CH/SN
- Menyimpan Master Document Halal CH/SN
- Issue 01-SOP-02-IH Internal Halal
Audit Checklist Form CH/SN
- Issue 09-SOP-02-IH Monthly Internal
Halal Audit Report Form CH/SN
- Issue 02-SOP-02-IH Purchasing
Internal Halal Audit Checklist Form CH/SN
- Issue 03-SOP-02-IH Production
Internal Halal Audit Checklist Form CH/SN
- Issue 04-SOP-02-IH QA/QC Internal
Halal Audit Checklist Form CH/SN
- Issue 05-SOP-02-IH R&D Internal
Halal Audit Checklist Form CH/SN
- Issue 06-SOP-02-IH WH Internal
No. Date Action PIC Status
- Issue 07-SOP-02-IH Trasportation
Internal Halal Audit Checklist Form CH/SN
- Issue 08-SOP-02-IH Halal NC Report
Form CH/SN
- Issue 09-SOP-02-IH Six monthly
Halal Internal Audit Report Form CH/SN
- Issue 01-SOP-03-IH Minutes Meeting
Management Action Form CH/SN
- Issue 01-SOP-01-IH Memo : HAS
Revision Document Form CH/SN
- Mengisi CCP Form setiap produksi
produk halal CH/SN
4 4-Nop-10
Mengecek semua RM Halal dan
Non-Halal terpisah dan Grey IR/SN
5-Nop-10 - Penandaan dengan nama lakban warna IR/SN
- Penentuan lokasi RM IR/SN
- Penyimpanan dan penandaan peralatan
lab IR/SN
- Penyimpanan dan penandaan peralatan
produksi IR/SN
- Penamaan lokasi penyimpanan RM
dan Packaging IR/SN
5 8-Nop-10 Purchasing Department IA
- Vendor approved list dengan alamat
lengkap IA
- Manufacturer approved list dengan
alamatnya IA
- Harga untuk masing-masing RM yang
dibeli IA
- PO filing IA
- Sample received filing document and
price IA
- Filing copy of 01-SOP-01-RD New
RM Request Form IA
- Mencari alternative vendor baru berhubungan dengan halalnya dan
pricing IA
- Issue 01-SOP-01-SL New Sales Order
Form dan punya filenya IA
- Memiliki copy fle 02-SOP-02-IH
No. Date Action PIC Status
6 8-Nop-10 Sales Department CH/EF
- Issue 01-SOP-01-SL New Sales Order
Form dan punya filenya CH/EF
- File copy of 02-SOP-02-IH Purchasing
IHA Checklist Form CH/EF
7 8-Nop-10 R&D Department IR/CH
- Punya akses buka Arctander and
Internet IR/CH
- List formula yang sudah diorder
customers IR/CH
- RM Specification hard copy IR/CH
- RM scanned list IR/CH
- File PID IR/CH
- Mengisi form 01-SOP-01-SL New
Sales Order Form IR/CH
- Mencari Data RM baru dari
Archtander dan Internet IR/CH
- Menanyakan klengkapan dokumen
RM dari supplier (PID,CA,HC,etc) IR/CH
- Memberikan kode untuk setiap RM
baru IR/CH
- Setiap perubahan formula harus
dilaporkan ke IHAC IR/CH
- Issue 01-SOP-01-RD New RM
Request Form IR/CH
- File copy 05-SOP-02-IH R&D Halal
internal Audit Checklist IR/CH
- Issue 01-SOP-01-PR Production
Formula Form IR/CH
8 8-Nop-10 QA/QC Department IR/CH
- Incoming RM Log Book IR/CH
- File of panel test result RM;
01-SOP-01-QA IR/CH
- File of Panel Test Result FG;
01-SOP-01-QA IR/CH
- Outgong FG Log Book IR/CH
- Memiliki list RM standard dan
No. Date Action PIC Status
- Memiliki list retain sample of RM dan
samplenya IR/CH
- Memiliki list FG standard dan
samplenya IR/CH
- Memiliki list retain sample of FG dan
samplenya IR/CH
- Mengisi 01-SOP-01-RD New RM
Request Form IR/CH
- File CA yang dibuat PT. GIA IR/CH
- File RM spec meliputi, Arhtander, CA,
PID, FC, HC IR/CH
- Issue 01-SOP-02-PC Request RM
Data Form IR/CH
- Mengecek 02-SOP-01-PR RM Lots
Usage Form IR/CH
- File 01-SOP-02-QA NC Report Form
to Production Dev. Copy to GM IR/CH
- Di RM Incoming Log Book ada kolom
BB product dan tanggal Re-QC IR/CH
- Mempunyai jadwal re-QC Product,
label dan documentasinya IR/CH
- Pelebelan RM sebaiknya dicantumkan
juga BB-nya IR/CH
- Issue 01-SOP-02-QA NC Report Form
bila ditemukan ketidaksesuaian IR/CH
- File copy 04-SOP-02-IH QA/QC Halal
Internal Audit Checklist Form IR/CH
9 11-Nop-10 Production Department SN/YiA
- Log Book of Production Batches SN/YiA
- Mengisi Form 01-SOP-01-PR
Production Formula Form SN/YiA
- Mengisi Form 02-SOP-01-PR RM
Lots Usage Form SN/YiA
- Menyimpan copy 03-SOP-02-IH Production Halal Internal Audit
Checklist Form SN/YiA
10 Finance Department YS/CH
- Mempunyai list harga RM yang sudah
diorder YS/CH
- Mempunyai list harga jual FG
berdasarkan customers YS/CH
- Mengisi form 01-SOP-02-SL New
No. Date Action PIC Status
11 Warehouse Department SN/YuA
- Mengisi form 01-SOP-02-SL New
Sales Order Form SN/YuA
- Mempunyai list stock RM, FG, dan
packaging SN/YuA
- Mempunyai list lokasi RM, FG, dan
packaging SN/YuA
- Mempunyai lable kuning untuk new
receipt RM & packaging SN/YuA
- Mengisi lots bahan baku yang akan
dipakai produksi SN/YuA
- Menempelkan label kuning setiap kedatangan RM/packaging untk
diperiksa QC SN/YuA
- Mempunyai list kedatangan
RM/Packaging baru SN/YuA
- Menanyakan PO setiap kedatangan
barang dan kelengkapan dokumentasi SN/YuA
- Mengisi 01-SOP-01-RD New RM
Request Form SN/YuA
- Mempunyai copy 06-SOP-02-IH WH
Internal Audit Checklist Form SN/YuA
- Issue 02-SOP-01-PR RM Lots Usage
Form SN/YuA
- File copy 06-SOP-02-IH WH Internal
Audit Checklist Form SN/YuA
- Ada catatan mengenai rincian
pemakaian bahan baku SN/YuA
Tambahan :
- Setiap Departemen harus menyimpan
HAS/SJH All
- Cakupan Halal : R&D; Purchasing; WH; Storage RM; QC Testing for
Incomg goods; All
Pre-Batching; Production process; QC FG; Storage FG; Dispatch; Transportation. - Position : - Director : YS ; GM : CH - IHAC : CH/SN - R&D : ID/CH - QC : IR/CH
No. Date Action PIC Status - Purchasing : IA - Sales : ID/EF - Production : SN/IR/DH - WH : YuA - Finance : SN - CS : HQ - Document Controller : SN
PT. GIA Update : 29-Apr-11
Documentation Action/File
Approved By : Filed By :
R&D Purch Fin QC WH Prod IHAC Sales Trans GM Dir R&D Purch Fin QC WH Prod IHAC SalesGM Dir
1 - Pemisahan RM H/G/NH WH 2 - Pemisahan Equipment H/G/NH Prod 3 - Specification RM QC; R&D 4 - Approved vendor list Purchasing
5 - Purchase Order Puchasing v v
6 - Incoming RM should checked PID/CA/MSDS/HC/IHC/FC Purc/QC 7 - Maintainance Retain Sample of RM QC 8 - Maintainance Standard Sample of RM QC 9 - Maintainance Retain Sample of FG QC 10 - Maintainance Standard Sample of FG QC 11 - Log Book of Incoming RM QC 12 - Log Book of Out Going FG QC 13 - Approved / Rejected Label for RM and FG QC 14 - Awaiting QC for RM and FG WH
15 - Master Halal Documents IHAC v v v v v v v v v v v v
16 - Obsolet Documents All Dept. v
17 - Formulation chages R&D v v v reported to MUI
18 01-SOP-01-RD New RM Request Form R&D v v v v v v v
19 01-SOP-01-PR Production Formula Form R&D v v v v
20 01-SOP-02-RD Sample Request Form Dept. Req. v v v
21 01-SOP-01-PC New Receipt Sample Form Sales v v
22 01-SOP-02-PC RM Request Data Form QC v v
23 01-SOP-01-QA QC Panel Test Result (for RM and FG) QC v v
24 01-SOP-02-QA NC Report QC/IHAC v v v
25 01-SOP-01-SL New Sales Order Form Sales v v v v v v v copy v
26 02-SOP-01-PR RM Lots Usage Form WH v v v v
27 01-SOP-02-IH Internal Halal Audit Checklist
IHAC/WH/Prod/
QC/Trans v v v
28 09-SOP-02-IH Monthly Internal Audit Report IHAC v v
29 02-SOP-02-IH Purchasing Halal Internal Audit Checklist IHAC v copy v
30 03-SOP-02-IH Production Halal Internal Audit Checklist IHAC v copy v
31 04-SOP-02-IH QA/QC Halal Internal Audit Checkilist IHAC v copy v
32 05-SOP-02-IH R&D Halal Internal Audit Checklist IHAC v copy v
33 06-SOP-02-IH Warehouse Halal Internal Audit Checklist IHAC v copy v
34 07-SOP-02-IH Transportation Halal Internal Audit Checklist IHAC v v
35 01-SOP-04-IH Six Monthly Halal Internal Audit Report IHAC v v
36 08-SOP-02-IH Halal NC Report Who found v v v v v v v v v v v v
37 01-SOP-03-IH Minutes Meeting Management Action IHAC v
38 01-SOP-01-IH Memo:HAS Revision Document Form IHAC v v v v v v v v v v v v v v v v v v v v v
Remaks No. Doc Code Description Issued/
Lampiran 3 Profil perusahaan
COMPANY PROFILE
Introduction
PT. GIA is an Indonesian Flavour manufacturer.
PT. GIA is a family owned and operated company, which commenced operations in 2004. We started from Commanditaire Vennootschap / Limited Partnership (CV) on 4 August 2004 and 4 August 2006 was changed to Perseroan Terbatas / Inc., Ltd (PT). The company was formed at that time recognizing a niche market in the smaller to medium end of the market, which required more service and flexibility that the larger international flavour companies could provide. Tapping into this market had provided GIA’s Inti Aroma a strong base of many and varied customers giving both stability and excellent growth prospects for the future. PT. GIA promote the involvement of it's customers in all aspects of it's business including marketing, manufacturing and technical. By working together, we can best assure attainment of our mutual goals.
Products
PT. GIA at the present focus in Flavours manufacturing. With the growth of the business we are planning to add some another supporting products as like Colours, Fragrances, Essential Oil, and Natural Extract.
FOOD Flavours Collection
September 1st, 2006 FlavoursAmerican Cream Soda Cream Milk Mixed Fruits
Apple Date Marquisa
Apricot Durian Mint
Banana Es Doger Margarine
Barley Mint Es Teler Neutral Cloudifier
Beef Eucalyptus Orange
Blackcurrant Frambozen Oranggo
Brown Sugar Fresh Mint Orange Keprok
Bubble Kids Fruit Punch Orange Nipis
Butter Vanilla Grapefruits Orange Sunkist Campaign Cider Grass Jelly Orange Tropics Cappuchino Green Beans Improver Pandan
Caramel Ginger Peach
Cheese Ginseng Peanut
Cherry Guava Peppermint
Chicken Honey Pineapple
Chocolate Hopjes Pisang Ambon
Clove Icing Soda Raisin
Cocoa Jackfruit Raspberry
Coco Mint Jasmine Rose
Cocopandan Jasmine Tea Rum
Coffee Kiwi Fruit Root beer
Coffee Cream Kopyor Coconut Sarsaparilla
Coffee Milk Lemon Smoke
Coffee Mocha Lemon Lime Strawberry
Cola Lime Tamarind
Condensed Milk Lychee Tea
Corn Mango Tenggiri
Corn Mocha Mango Kweni Vanilla
Corn Roasted Milk Vanilla Milk
Cream Milk Vanilla Yoghurt
NOTE: Other Flavours are available on request. GIA’s flavours are available in both water-soluble and oil-soluble liquid form. Minimum quantities apply.
We have flavours to suit a wide range of applications including: • Bakery • Beverage • Biscuits • Cake • Chocolates • Confectionary • Dairy • Fillings • Fondants • Ice cream • Jelly • Milk Beverages • Syrups • Water Ices • Whips • Yoghurts
Committed to Customers
Mission Statement
At PT. GIA it is our policy to offer unsurpassed Service, Flexibility and Competitiveness to both our existing and prospective customer base. We are committed to produce high quality products in a timely manner together with the technical backup required to ensure growth and prosperity both for PT. GIA and its valued clients. We do our best to fulfil customer satisfaction with their projects.
Quality Statement
Product Protection is a vital part of our overall manufacturing philosophy and therefore we are committed to a professional approach to all aspects of quality assurance. It is the policy of PT. GIA to produce “SAFE” products and ensure that all products that leave its premises have full traceability in both manufacturing and quality control. All production process is Good Manufacturing Practice procedures.
Documentation
PT. GIA is committed to providing on request all documentation to support product supplied to its customers including :
o Detailed Specifications o Material Safety Data Sheets
o Certificates of Analysis / Conformance Halal Certification
PT. GIA is accredited to prepare, package and store Halal goods and can supply certification of its products on request.
Committed to Research & Development
The inventiveness and creativity of the research and development team enables PT. GIA to offer their customers new concepts, interesting refinements and innovative processing techniques in all flavour applications.
Vast international and local technical experience in the research and development of flavours help ensure our ongoing commitment to offer further development of both sweet and savoury flavours for all facets of the food and beverage industry.
PT. GIA is proud of the success achieved to date and firmly believe that this success is attributed to the philosophy of constant communication with our client base and the ability to enhance and develop innovative new products for the ever changing market requirements.
Committed to Food Safety
This is to certify that it is our policy to protect consumer health by taking all practical steps to identify and discard food potentially at risk.
To achieve this goal we have established the following procedures:
Following GMP and HACCP Procedures
A thorough assessment of our facility to identify and eliminate possible food hazards.
Training for our employees in personal hygiene and safe food handling procedures.
The creation of Food Safety Plans which enable us to monitor Critical Control Points for Possible biological, physical or chemical hazards.
Monitoring the food safety procedures of our suppliers. Listening to the concerns of our customers.
An ongoing plan to monitor and verify the entire process.
We are fully committed to the implementation and maintenance of the Food Safety process as a means of protecting the health of our valued customers.
Packaging
PT. GIA is able to offer an extensive range of innovative packaging formats to meet & exceed the most rigorous standards. We are also able to overprint and supply labels to our customers requirements.
PT. GIA products are packed as follows:
Flavours - 25 Kg plastic containers. Flavours - 5 Kg plastic containers. Flavours - 1 Kg plastic containers.
Lampiran 4
Diagram alir proses produksi perisa cair
Approved RM Purchase Raw material / Open
Purchase Order (SOP-01-RD)
Receipt Goods (SOP-01-GT and SOP-02-GT)
Production Formula (SOP-01-PR) Production Process (SOP-01-PR) Asked to R&D Department RM Lotting