Kodi chofufumitsa cha chipinda choyera ndi chiani?

Pulojekiti yoyenelele ali ndi zofunikira zowonekera pamisonkhano yoyera. In order to meet the needs and ensure product quality, the environment, personnel, equipment and production processes of the workshop must be controlled. Kasamalidwe kantchito kamaphatikizapo kasamalidwe ka antchito ochita masewera olimbitsa thupi, zida, zida, ndi mapaipi. Kupanga zovala zantchito za antchito ochita masewera olimbitsa thupi ndikutsuka kwa msonkhano. Selection, cleaning and sterilization of indoor equipment and decoration materials to prevent the generation of dust particles and microorganisms in clean room. Maintenance and management of equipment and facilities, formulating corresponding operating specifications to ensure that equipment operates as required, including purification air conditioning systems, water, gas and electricity systems, etc., ensuring production process requirements and air cleanliness levels. Oyeretsa ndi kusakhazikika mu chipinda choyera kuti muchepetse kusungidwa ndi kubereka kwa tizilombo toyambitsa bwino. Pofuna kuchita bwino kunyamula malo oyera, ndikofunikira kuyambira kuchokera ku malo oyera.

Ntchito yayikulu yopanga chipinda choyera:

1. Kukonzekera: Mvetsetsani zosowa za makasitomala ndikudziwa mapulani oyenera;

2. Kapangidwe kake koyambirira: Katundu woyenera kuchipinda molingana ndi kasitomala;

3. Kwezani kulumikizana: Mumalankhulana ndi makasitomala pamakonzedwe opanga zoyambirira ndi kusintha;

4. Kukambirana kwamabizinesi: Kambiranani malo ogulitsira a chipinda ndi mgwirizano malinga ndi dongosolo;

5. Kupanga zojambula zomanga: Sankhani mapulani opangira kapangidwe kake;

6. Usirider: Ntchito yomanga idzachitika molingana ndi zojambula zomanga;

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8. Kulandila Kumaliza: Chitani zolandila ndikupereka kwa makasitomala kuti mugwiritse ntchito;

9. Ntchito zokonza: Khalani ndi udindo ndikupereka ntchito pambuyo pa chitsimikizo.