About UsAlankar chips establishing with coimbatore as the main production place controlled by K. sivasankaran. The name alankar chips was established 40 years ago by Mr. C. Subramaniam with its branch in big bazaar street. Locally alankar chips has a strong network and has seven branches in Coimbatore and tiruppur. The secret behind this success is home type production and hygienic methods carried out in the manufacturing
process. alankar chips also produces roasted food items which has become a household name in Tamil. Alankar chips saviours and sweets and home made chocolates trade and quality is our motto the adage conveys that our products are well known for its taste and quality. It have been in this food industry since 1974 and have set a land mark in food industry. The products are marketed all over india and abroad. The follows all the conditions of sops, ssps and a good manufacturing policy premises. High standard of sanitation and hygiene is maintained in the plant premises. almost, diligence is taken so that the processing area is devoid of diet, flies, rodents and wastes. The building is of suitable size and design to facilitate proper maintenance size sanitation operations. The walls have smooth surfaces and are easy to clean. Adequate facilities for lighting and ventilation are provided. The working area is well planned and organized such that back tracking and crowding is avoiding by adequate spacing. The concern is having substantial contemporary manufacturing policy. The following process are raw material receiving. Raw material receiving: the raw material are received methodically and its quality are checked. Items are inspected for its freshness, temperature, colour, odour, contamination, infestation, satisfactory packing, expiry date and labeling. All items
are bought from well reputed supplies who maintain high standard of food, hygiene and requirement specification. The materials are accepted if they meet the standard acceptance criteria requirement of the establishment. The sample of raw materials are taken and they are subjected to physical and chemical examination in quality control lab. Storage and distribution: the received materials are stored at different
temperatures to pressure their wholesomeness till required for preparation. The construction of store room facilitates, separate storage of perishable and non-perishable items. The issuing of materials are based on requisition and first in first out procedure are followed. Production: all the food prepared are of best quality. The
pre-preparations such as slicing, feeling, soaking, grinding are done in systematic manner. The quality of the products are ensured by the correct cooking temperature, the fuel, the equipments and the raw materials we purchase. Cooking is executed by indirect heating which
assures the quality of the products. Cross-contamination are eliminated at all stages of productions. All the equipments used non-toxir, non-corrosive and does not effects the characteristics of the food, sanitation and hygiene are maintained throughout the production. The quality of the on process and final products are evaluated before packing. Packing: the finished products are taken to the packing area
and are cooled before packing. The products are placed in the conveyor belts and passed through the metal detector the ensure the absence of
any metal. Further the products are packed in automatic machine. Individual packets are arranged in boxes which are packed and then
delivered. All the packets are enbelled with company embellem, product name, ingredients, quantity, nutrient content, manufacturing date, expiry date and directions to use. |
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