Ensure all mixing vessels, pipelines and filling equipment are CIP-cleaned and sanitised per SAN-001 protocol before commencing production. Verify equipment calibration logs are up to date.

Weigh all dry ingredients on calibrated floor scales. Each ingredient must be verified against the batch ticket by two operators (4-eyes check). Record actual weights in production log.

Add all dry spices and seasoning ingredients to the ribbon blender in the order specified on the batch ticket. Blend until homogeneous. Sieve through 2mm mesh before transfer.

Combine water and vinegar in the jacketed mixing vessel. Heat to 60°C while stirring at low speed. Add salt and dissolve completely. Verify pH before proceeding.

Slowly add the dry blend to the liquid base while mixing at medium speed. Ensure no clumping — if lumps observed, increase speed briefly then return to medium. Add oil phase last.

QA technician takes sample for pH, Brix and viscosity checks. Product must be within spec before proceeding to filling. Organoleptic check by QA and NPD sign-off required.

Fill into designated packaging format per pack spec. Check fill weights every 15 minutes. Apply batch code and best-before date label. Confirm label compliance before pallet build.

Transfer filled and sealed product to blast freezer immediately after packing. Freeze to core temperature of −18°C before palletising. Store in frozen warehouse at −18°C ±2°C.