1.0 Purpose
1.1 To provide a general guideline for operation, function checking and cleaning of weighing Balance.
2.0 Scope
2.1 This SOP is applicable for operation,
function checking and cleaning of weighing
Balance on dispensing booth.
3.0 Responsibility
3.1 Only trained operator is responsible for weighing and cleaning the Raw Material. He/ She also maintains logbook.
3.2 Store In-Charge and Production In-Charge is responsible for proper execution of the SOP.
3.3 Head of Quality Assurance, Monitoring the system of compliance.
4.0 Abbreviations and Definitions
4.1 None
5.0 Materials and Equipment
5.1 Lint free cloth
5.2 Iso-Propyl Alcohol
6.0 Precaution / Health and Safety Considerations
6.1 Check
the leveling of the balance before every weighing. Prior to use ensure that the
balance is level on a stable
surface.
6.2 Never weigh any material beyond the
maximum and minimum weight limits indicated on the balance.
6.3 Keep the balance free from vibration,
temperature fluctuation, aggressive chemical atmosphere
and moist condition.
6.4 Ensure that the standard weight used for
functional check / verification and calibration are within range and within the due date of certification.
6.5 Consider the certified value of the
calibrated standard weight for calculation of tolerance limit.
6.6 Do not spray or pore liquids directly on
the balance.
6.7 Clean the balance in its working
location; do not till, move or carry it around, if you are not instructed on how to carry a balance.
Incorrect handling may cause expensive damage.
7.0 Procedure
7.1 Plug
and connect the power supply. Turn On
power switch.
7.2 First person who will start the balance
will perform the daily calibration & function check and maintain a logbook (Annexure-I).
7.3 Daily Functional Check of Balance with 1 kg, 10 kg and 20 kg
7.3.1 Take the 1 kg of certified weight and clean it with a soft cloth.
7.3.2 Place it carefully at the center of the weighing pan and allow the reading to be stabilized.
7.3.3 Record the value of the weight in the specific logbook (Annexure-I).
7.3.4 The tolerance limit should be ±0.1% to that of specific weight. That is for 1 kg weight the acceptance
range should be 0.99 kg to 1.001 kg.
7.3.5 Take the 10 kg of certified weight and clean it with a soft cloth.
7.3.6 Place it carefully at the center of the weighing pan and allow the reading to be stabilized.
7.3.7 Record the value of the weight in the specific logbook (Annexure-I).
7.3.8 The tolerance limit should be ±0.1% to that of specific weight. That is for 10 kg weight the acceptance
range should be 9.990 kg to 10.010 kg.
7.3.9 Take the 20 kg of certified weight and clean it with a soft cloth.
7.3.10 Place it carefully at the center of the weighing pan and allow the reading to be stabilized.
7.3.11 Record the value of the weight in the specific logbook (Annexure-I).
7.3.12 The tolerance limit should be ±0.1% to that of specific weight. That is for 20 kg weight the acceptance
range should be 19.980 kg to 20.020 kg.
7.4 Operation
7.4.1 Remove all loads from weighing pan.
7.4.2 When zero (0.000 kg) reading is displayed, the balance is ready for operation. If the display shows
greater than or less than zero press “Tare” key.
7.4.3 Place empty poly bag /container on the balance.
7.4.4 The weight is displayed. Allow the reading to stabilize.
7.4.5 To press “Tare” key.
7.4.6 Take weighing material to the poly bag /container. The net weight is now displayed. Allow the reading to
stabilize. Record the weight.
7.4.7 For performing another weighing press “Tare” key and follow steps 7.4.1 to 7.4.6.
7.4.8 After completion the weighing put “Off” the balance
7.5 Cleaning
7.5.1 Switch off the balance. First remove powder and dust, and then stick substance.
7.5.2 For powder and dust use lint free clean cloth. Never blow the dry powder; this could transport dirt or
spilled sample materials inside the balance.
7.5.3 For removal of sticky substances, use a damp lint free cloth and mild solvent (Iso-propyl alcohol); avoid
abrasive materials.
7.5.4 Remove the dust from legs or pan and beneath of legs and platform of the balance with the help of clean
lint free cloth.
7.5.5 Remove dust from electricity wire and other parts of the balance with the help of clean lint free cloth.
7.5.6 Remove parts for cleaning where possible (e.g., weighing pan). Only remove parts that can be removed
without tools whose removal is described in the operating instructions.
7.5.7 Set the parts of weighing pan carefully.
8.0 Reference Document
8.1 In-house
9.0 Annexure
9.1 Annexure-I : Functional Check of Weighing Balance
9.2 Annexure-II : Format
of “Equipment Logbook”
10.0 Revision History
|
Version No. |
Brief
Reason for the Revision |
Effective Date |
Remarks |
|
01. |
New |
|
|
11.0 Training
11.1 Training is required for concern person
of store, store officer, Production Officer and Quality Assurance Officer; trained by Head of Quality Assurance.
Annexure-I : Functional Check of Weighing Balance
|
Date |
Standard weight (1 kg) |
Observation (range: 0.999-1.001) |
Standard weight (10 kg) |
Observation (range: 9.99-10.01) |
Standard weight (20 kg) |
Observation (range: 19.98-20.02) |
Remarks |
Done By |
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