How to control work-in-progress flow in sausage production

Measure inter-line waits by lot, time and process stage, using the approved plan for work-in-progress conditions.

6 May 2025Updated 23 September 2026

Short answer

For each work-in-progress movement, record product and lot, process stage, container ID, quantity, line exit and next-process entry times. Log storage location, raw or cooked segregation and condition readings under the approved HACCP or process instructions. Track queue duration and rework by line, then resolve bottlenecks with planning and quality; do not assume a universal holding time.

Work-in-progress records should expose waits between meat-processing stages. Time and conditions come from the product recipe and approved process or HACCP plan.

For each movement, record product and lot, previous and next line, container ID, quantity, departure and arrival times, and owner. Identify the physical location of waiting containers.

Follow the site's validated procedures for separating raw, cooked and different product groups and cleaning containers. If measurement is required, link instrument, point and timestamp to the lot record.

Compare queue duration, missing information, line stops, repeat handling and deviations by shift or batch. Before changing line rates or batch size, check product and process requirements with quality.

If waiting exceeds an approved process limit or records are missing, segregate the lot and notify the quality owner. Staff should not guess whether to use, reprocess or reject product.

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Topics:Warehouse and dispatch Food quality and shelf life

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