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tl <br />.Jf .t .- ~t:'~~r .. <br />4.1.2 Lab Oaeration /Sanitation <br />In 2001, operations continued in the lab to provide analysis for process control and product <br />and regulatory requirements. The plant operators pertonned several crucial process control <br />analyses. Chloride levels were measured on the pregnant liquor three times per twelve-hour <br />shift and patch tests were run once per shift to measure insolubles. Analysis of raw water and <br />the process pond was analyzed weekly. Pests were controlled with the use of two W bug <br />lights, rodent traps placed around the inside perimeter, and an ultrasonic bird repeller in the <br />warehouse. Semi-annual GMP/sanitation training was provided for all employees. One <br />sanitation audit was performed by the American Institute of Baking and resulted in an <br />"excellent" rating. <br />4.1.3 Process <br />No significant changes were made to the process in 2001. See Figure 4-1 for process <br />flow sheet. <br />4.1.4 Utilities <br />There were no changes in 2001 made to the current utility configuration or capacity. <br />4.1.5 Buildings <br />There were no significant changes or.additions in 2001 to the existing buildings or <br />structures. <br />1 <br />11 <br />