Standard Operating Procedure of Product Identification and Traceability | Garments-Info

SOP of Traceability Procedure

Standard Operating Procedure of  Traceability Procedure

PURPOSE

To describe the methods employed for controlling, documenting and performing product identification and traceability, where appropriate, throughout all stages of production.

SCOPE

This procedure applies to the identification of all materials and items upon receipt and throughout all stages of production to provide traceability of individual components and batches or as required by buyer.

DEFINITIONS

Traceability refers to the ability to trace the history, application or location of an entity by means of recorded identification.

RESPONSIBILITIES

All personnel are responsible for ensuring that product is identified and traceable as per this procedure.

Procedure

Store

v  All raw materials are received checked for Quantity and Quality. The inventory is maintained style wise.

v  All Fabric Rolls stored in shelves Supplier wise, Color wise, Style wise. Rolls are segregated Width, Shade and Shrinkage wise and the same is maintained in Procut system.

v  All trims stored Style wise, item wise using Bin Cards.

v  Fabrics issued based on cutting Plan and Cutting numbers mentioned in the Requisition.

v  Fabrics issued Shrinkage, shade & width group wise.

v  During the time of issuing Trims, Line No, Cutting No, Shade No, Buyer Name, Style No, Challan, Color, Order, Quantity should be recorded.

Cutting

v  Cutting Section should receive fabrics by mentioning Buyer Name, Style No, Order No, Color, Shade & cutting number.

v  Cutting Numbering Plan – provides Fabric Roll/ Cutting number wise numbering details with sizes break down for easy tracing of fabric roll number & shade used for each and every panel cutting.

v  After Cutting Bundling should be done by mentioning Cutting Number, Style, Color, Shade, & Quantity.

v  All the information should be recorded during the time of delivery in Line.

v  After completing cutting, Cutting No, Buyer Name, Style No, PO No, Color Shade No and Quantity should be written on the excess quantity of cut components.

Sewing:

v  During the time of Input in line Cutting section should mention the Cutting No, Buyer Name, Style No, PO No. Color Shade No, Quantity, Size, Bundle No and Serial No in Cutting Sheet on which basis all the accessories should be collected from Store section.

v  Sewing is done based on input sheet.

v  Sewing Section should use a label to trace Garments according to Line number, Lot, Shade and PO as per buyer requirements.

v  End of the Line, Output Table to have 3 boxes with the clear identification of –1) “OK” Garments, 2) Repair/Alter garments & 3) the rejected (non-confirming) put on Rejected Box.

v  The other garments which cannot be rectified those should be preserved in “Not-OK Box”.

v  Non-confirmed garments/ parts disposed as per buyer requirements.

Washing

v  During the time of receiving Garments from sewing section, Washing Section should maintain the records like Buyer Name, Style, PO, Color, Shade, Size, Line number as per PO.

v  After washing, washing department to check the washed garments for shades and segregate the garments based on shade groups and pass onto Finishing with details/records like  Buyer Name, Style, PO, Color, Shade, Size, Line number as per PO.

Finishing

v  During the time of receiving Garments from washing section, Finishing Section should maintain the records like Buyer Name, Style, PO, Color, Shade, Size, and Line number as per PO.

v  Finishing Trims maintained by PO, Color & Size wise.

v  QI passed garments segregated shade and size wise in order to pack the garments shade wise.

Packing Section

v  Packing Section should pack the finished Garments by maintaining Style, PO, Shade, Size, and Ratio as per PO Sheet & Packing List.

v  All Packed garments stored PO wise.

Shipment

v  During the time of Shipment Company should supply required documents (Packing List, Invoice, Challan of Transport, Transport No, Gate Pass copy etc.) & it should be preserved.

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