Tisú Farm — Production System

Batch 26054-P1 — Incubation temperature out of range

43.8°C detected — Log corrective action immediately

Production Floor

Monday 23 Feb 2026 · Day 054 · Lechería Santos

Milk Received

300L

Lechería Santos · 06:00 AM

✓ Antibiotic: NEG

Today's Product

Full-Fat

Mon · Full-Fat Greek

On schedule

Units Today

—

Est. from yield

In progress

Est. Yield

~117kg

~39% of 300L · Greek

Within range

Week Schedule

MON Full-Fat

TUE Fat-Free

WED Full-Fat

THU Fat-Free

FRI No prod.

420g units

~278

740g units

~158

Est. from 300L · 39% yield · 117kg

LOT · 26054-P1

Full-Fat Greek Yogurt

Incubating

✓

Receiving

✓

Pasteur.

✓

Inoc.

●

Incubation

○

Straining

○

Packaging

Current pH

4.72

target ≤4.60

Incub. Temp

43.8°C

range 42–44

Pasteur. ✓

90°C/15s

CCP#1 ✓

Volume

300L

raw milk

Culture

✓

Direct-set

Shelf Life

30+

days

Incubation — 61% complete ~2h 08m remaining

⏱ Started 06:00 AM · Luz Milda Argueda

LOT · 26053-P1

Fat-Free Greek Yogurt

Complete

✓

Receiving

✓

Pasteur.

✓

Inoc.

✓

Incubation

✓

Straining

✓

Packaging

Final pH

4.58

CCP#2 ✓

Pasteur.

90.1°C

CCP#1 ✓

Yield

38.8%

116kg · 300L

✓ Thursday · All CCPs OK · Elvira Saenz

New Batch

Complete all fields before starting production

Milk Receiving

PRP — Pre-requisite Program · Lechería Santos

Lot NumberFormat: YEAR + DAY · e.g. 26054

Date

Product

Supplier

Volume received (L)Standard batch: 300L

Arrival Temp (°C)Critical limit: ≤7°C

Raw Milk pH Acceptable: 6.60–6.80

Antibiotic Test

Appearance / Odour

Operator

Pasteurization — CCP #1

Critical Control Point · ≥90°C for ≥15 sec

CCP #1

Pasteurization Temp (°C)Minimum: 90°C

Hold Time (sec)Minimum: 15 sec

Start Time

End Time

CCP Deviation?

Inoculation & Incubation — CCP #2

Critical Control Point · Final pH ≤4.60

CCP #2

Inoculation Temp (°C)Optimal: 42–44°C

pH at Inoculation Expected: 6.50–6.80

Starter Culture Lot Direct-set sachet — log lot # from packaging

Inoculation Rate %Typical: 2–4%

Final pH (gel break)Critical limit: ≤4.60

Incubation Duration (h)

Incubation Room Temp (°C)

Whey Drained (L)~60% of vol → ~180L · alimentación animal

Cream Byproduct — Fat-Free batch only

Registre la crema separada antes de la inoculación

Cream Obtained (L)Del descremado de 300L

Cream Fat % Rango típico: 30–40%

Destino de la Crema

Temp. Almacén Crema (°C) Debe ser ≤6°C

Straining Log

Gravity straining · Stainless steel + cheesecloth

Strain Start Time

Strain End Time

Straining Temp (°C)Must remain ≤10°C

Whey Volume (L) Destination: animal feed

Cheesecloth Condition

Packaging & Coding

SKUs: 420g and 740g · 30+ day shelf life

Total Yogurt (kg) Expected ~117kg from 300L

Product Temp at Packing (°C)Must be ≤6°C

420g units filled Est. max from yield: —

740g units filled Est. max from yield: —

Best Before Date 30+ days from production date

Seal Check

Cleaning & Sanitation Log — By Area

PRP · Registre cada área después de la limpieza

🔥 Sala de Pasteurización

Limpiado por

Hora completado

Detergente usado

Sanitizante usado

Equipos limpiados

⚙ Sala de Proceso

Limpiado por

Hora completado

Detergente usado

Sanitizante usado

Equipos limpiados

▽ Sala de Colado

Limpiado por

Hora completado

Detergente usado

Sanitizante usado

Equipos limpiados

✓ Producto Terminado / Empaque

Limpiado por

Hora completado

Detergente usado

Sanitizante usado

Equipos limpiados

Observaciones generales

Verificado por

Production Records

FSSC 22000 audit trail · Lechería Santos supplier

Lot #	Date	Supplier	Milk	Pasteur. °C	pH Inoc.	Final pH	Yield	Status	Operator
26054-P1	23/02/26	Lechería Santos	300 L	90.2 ✓	6.68	In progress…	—	⚠ Active	Luz Milda Argueda
26053-P1	22/02/26	Lechería Santos	300 L	90.1 ✓	6.71	4.58 ✓	38.7% · 116 kg	✓ Compliant	Elvira Saenz
26052-P1	21/02/26	Lechería Santos	300 L	88.5 ✗	6.65	4.61	38.3% · 115 kg	🚨 CCP Deviation	Jose Luis Segura
26051-P1	20/02/26	Lechería Santos	300 L	90.3 ✓	6.69	4.55 ✓	40.0% · 120 kg	✓ Compliant	Aurelija Skikaite
26050-P1	19/02/26	Lechería Santos	300 L	90.0 ✓	6.72	4.59 ✓	38.7% · 116 kg	✓ Compliant	Jose Luis Segura

Cold Storage

Continuous temperature monitoring

Cold Room 1

3.8°C

Range 2–6°C ✓

Compliant

Last: 08:30 AM · Min 3.4 · Max 4.1°C

Cold Room 2

4.2°C

Range 2–6°C ✓

Compliant

Last: 08:30 AM · Min 3.9 · Max 4.5°C

Aging Chamber

6.8°C

Range 2–6°C ⚠ OUT

Out of range

Last: 08:28 AM · Min 3.8 · Max 6.8°C

Dispatch

4.0°C

Range 2–6°C ✓

Compliant

Last: 08:30 AM · Min 3.7 · Max 4.3°C

Room Temperatures

Pasteurization Room

Sala de Pasteurización

90°C

≥90°C ✓

Processing Room

Sala de Proceso

18°C

15–22°C ✓

Strainer Room

Sala de Colado

12°C

8–15°C ✓

Finished Product

Producto Terminado

4°C

2–6°C ✓

Yield & Whey

Production efficiency · Lechería Santos milk

Weekly Summary

39.4%

avg

Avg Yield

800L

per batch

Milk per Batch

315kg

yogurt

Yogurt per Batch

485L

whey

Whey per Batch

Lot	Supplier	Milk (L)	Yogurt (kg)	Whey (L)	Yield %	Whey Destination
26053-P1	Lechería Santos	300	117	183	39.0% ✓	Animal feed
26052-P1	Lechería Santos	300	115	185	38.3%	Animal feed
26051-P1	Lechería Santos	300	120	180	40.0% ✓	Animal feed
26050-P1	Lechería Santos	300	116	184	38.7%	Animal feed

Lab & Micro Testing

FSSC 22000 monitoring program · Start logging now to build your compliance baseline

Recommended testing program for 30+ day shelf life

Yeast & Mold every batch · Coliform every batch · Listeria monthly · E.coli every batch

Log New Test Result

Per batch or scheduled

Lot / Date

Test Type

Result / Count

Lab / Method

Status

Acceptance Limits — Greek Yogurt

Start here. Refine limits with your lab once testing.

Yeast & Mold

Every batch — #1 spoilage risk

<100 CFU/g

Coliform

Every batch — sanitation indicator

<10 CFU/g

E.coli

Every batch — food safety

<3 CFU/g

Listeria spp.

Monthly environmental swab

Not detected

Salmonella

Quarterly

Not detected

Lot #	Date	Test	Result	Limit	Status	Lab
—	—	No results yet — log your first test above to start your compliance record