Food processing

A food processor, such as a dairy, a miller or a juice maker, takes in raw materials every day, turns them into packed foods in batches, and must show that each batch is safe. Kila runs it as a production business with the Food safety rules on.

What is special

• Every delivery is tested at intake. Milk is checked at the platform for temperature, smell, the alcohol test, density and antibiotics, and accepted, part rejected or sent back: see Receive a delivery at intake.
• Every finished batch is held for QC. A food business starts with Hold finished batches for QC release on Every batch: a closed order’s batch “enters stock on hold until QC releases it”, and cannot be sold or sent to another site until then. See Record output and close a production order.
• HACCP is in the Make menu: “Critical control points, their limits and the records: readings, corrective actions and verification.”
• Levies works out the KEBS standards levy each month and, when the owner switches it on, the Kenya Dairy Board levy on the milk processed. “Kila works them out; you file them on KRA iTax and with the Board.”

Shamba Fresh Foods, a dairy in Eldoret, runs this way in the demo.

How Kila sets it up

The main screen is Production orders.

Rules it follows:

• Food safety: Expiry, waste, temperature and hygiene checks

Its words:

Most businesses	Food processing
branch	site

Its set-up steps

1. Business details and KRA PIN
2. Sites and stores
3. Licences and permits (KEBS, county, DOSHS)
4. Materials, packaging and finished products
5. Intake checks for milk and raw materials
6. Lines and machines
7. Recipes or parts lists with yields
8. Quality checks for each product
9. HACCP plan: critical control points and limits
10. Pack labels: ingredients, net quantity, KEBS mark
11. Pre-start checks and logs
12. Suppliers
13. First production order

Its home page

• Yesterday at the plant
• Production orders today
• Lines now: running and stopped
• Intake today: received and rejected
• Shift handover
• Output against plan; yield and scrap
• Batches waiting for QC release
• HACCP: readings and deviations today
• Shift log today: output, scrap and downtime
• Materials short for planned orders
• Finished goods and days of cover
• Cost per unit against standard
• Machines: maintenance due and breakdowns
• Checks and logs today
• Orders to make and dispatch
• Payments waiting for confirmation
• Approvals and reviews waiting
• Licences, permits and returns due

Roles it starts with

• Production supervisor: Runs production orders at their site: plans, issues materials, records output, scrap and downtime on the shift log, completes checks and closes orders. No costs or recipes.
• QA officer: Quality checks, holds and releases, recalls, the HACCP plan and its records, audits and issues, and tracing batches. No costs.
• Operator: Works on the line: records output, scrap and downtime on the shift log, in-process checks and their checklists. No costs.
• Plant manager: Runs production across the sites: plans and orders, recipes and their approval, costs and variances, machines and maintenance, quality and the shift log.
• Storekeeper (materials): Receives, stores and counts materials and packaging, and issues them to production orders. No planning, output or costs.
• Maintenance technician: Machines and their maintenance: plans, work orders, spares used and downtime. No stock or costs beyond spares.

Where to go next

• Production: everything a food processor needs.
• QA officer: holds, releases and the HACCP records.