| Operation And Cleaning Procedure For Weighing Balance |
1.0 OBJECTIVE: 1.1 To lay down the procedure for operation and cleaning of weighing balance. 2.0 SCOPE: 2.1 This procedure is applicable for formulation plant for Operation And Cleaning of Weighing Balance. 3.0 Accountability 3.1 Head-production 4.0 RESPONSIBILITY: 4.1 Production Officer / Supervisor are responsible for operating and cleaning of the weighing balance as per the procedure mentioned in this SOP. 4.2 Production Head is responsible for compliance of procedure as per this SOP. 5.0 PROCEDURE: 5.1 Operation & General Safety Precaution: 5.1.1 Balance shall be kept in leveled position. Sprit level shall be used for proper leveling, wherever is required. 5.1.2 Switch on the power plug. 5.1.3 Switch on the balance by pressing ON/OFF Key and wait until the display shows “0.000”. 5.1.4 After the balance has been turned on, an automatic self test is performed. At the end of self test, display shall show zero reading. This means, the balance is ready to operate. 5.1.5 Balance shall be stabilized 5 minutes prior to start first weighing on a particular day. 5.1.6 Material shall not be kept spilled over the pan and on balance. 5.1.7 After each weighing, ensure balance is set to “0” display. 5.1.8 Balance shall be kept on anti-vibration pad, wherever applicable. 5.1.9 Operating range of the balance shall not be less than least count of balance X 100 and not more than 80% balance of capacity. Calibration range should cover operating range. 5.1.10 Ensure balance verification & calibration check is done before first weighing of the day. 5.1.11 Do not drop the weight on the balance pan because it damage to the balance and variation in the desired result. 5.1.12 Wear the disposal gloves or use forceps to handle standard weight. 5.1.13 Do not put the weight / material beyond the capacity of the balance. 5.1.14 New weighing balance should be use after calibration. 5.1.15 The standard weight to be used for calibration should be calibrated by outside agency. 5.2 Cleaning 5.2.1 Use clean dry lint free duster for cleaning. 5.2.2 The spillages if any should be cleaned immediately. 5.2.3 The balances should be cleaned daily in the morning and at the end of the working day or as when required. Note: Do not use any solvent for cleaning. Do not use compressed air for cleaning. Do not use water / wet cloth for cleaning the balance top. 5.3 ZERO ERROR CHECKING: 5.3.1 Zero error of the balance must be checked before use to avoid erroneous weights. The errors may be due to: 5.3.1.1 The balance not being in level as per the spirit level. 5.3.1.2 Due to mechanical or electronic drift. 5.3.1.3 The platform not being clean. 5.3.1.4 Some extraneous matter hampering the smooth operation of the platform spring. 5.3.1.5 Balance platform / pan are touching to any surface from any side. 5.3.1.6 Vibration created from other instruments. 5.3.1.7 Check the cleanliness of the balance. 5.3.1.8 Check that the balance is in level, with the help of spirit level. Rectify if necessary. (Use portable spirit level wherever necessary). 5.3.2 Switch “ON” the balance and wait for proper warm up to five minutes. 5.3.3 Check for the ‘zero’ display and record the same in its respective record. 5.3.4 If there is any error, record and rectify the error, record the rectification else record as “NO ‘’ZERO ERROR’’ 5.3.5 Frequency: 5.3.5.1 Checking and recording daily start of the day. 5.3.5.2 Checking and recording after any maintenance. 5.3.5.3 Checking before weighing individual item. 5.3.5.4 Checking after relocation of balance. 5.3.5.5 Checking after resuming of power (after power failure) 5.3.5.6 Checking after each switching on during day. To read this SOP Click here SOP for Entry/ Exit Procedure For Worker, Staff And Visitors In Primary & Secondary Change Rooms Of Manufacturing & Filling Area. 5.4 Maintenance: 5.4.1 The preventive maintenance or break down maintenance of the balance is carried out as per the contract with external agencies. 5.4.2 In case, a balance under maintenance it should be communicated to the concern agency for rectification. 5.4.3 Calibrate the weighing balance after any type of maintenance. 5.4.4 All the record relating to the calibration and servicing should be maintained. 5.4.5 Maintain history file for each balance. 6.0 ABBREVIATIONS 6.1 Wt. : Weight 6.2 Kg : Kilograms 6.3 Gm : Grams 6.4 SS : Stainless Steel 6.5 RLAF : Reverse Laminar Air Flow 6.6 % : Percentage |