Best Practices for Dividing and Storing Liquid Ingredients for Factory Submission

Hello,

Regarding dividing a liquid ingredient to send to a manufacturing plant, to ensure maximum safety and cleanliness, we recommend the following:

Method of Dividing and Transferring:

1. Container:

   • Choose a container that is clean, dry, and preferably sterile.
   • The container should be food/chemical grade to prevent contamination from the container material itself.
   • It should have a tight-fitting lid that seals securely to prevent spills, evaporation, and external contamination.
   • The size of the container should be appropriate for the quantity being divided to minimize headspace, which can affect the stability of some ingredients.
   • Suitable container examples include amber glass bottles (for light-sensitive ingredients), clean and new HDPE or PP plastic bottles.

2. Dividing Process:

   • The division should be done in the cleanest environment possible, such as a dust-free room or a dedicated preparation area.
   • Use clean and sterilized measuring or transfer equipment (e.g., glass syringe, glass beaker).
   • Avoid direct contact with the ingredient using your hands.
   • Close the container lid immediately after dividing.

3. Labeling:

   • Clearly label the container, indicating the ingredient name, date of division, and any other necessary information (e.g., original Lot number, if known) so the factory can identify and handle it correctly.

Storage Method:

1. Container: Store in the original divided container, which must be tightly sealed.
2. Temperature: Store in a cool, dry place, generally at room temperature (around 20-25 degrees Celsius) or according to the original storage recommendations for the ingredient, if specific instructions exist.
3. Light: Avoid direct sunlight exposure, especially for light-sensitive ingredients. Store in a dark place or use amber containers.
4. Moisture: Store in a non-humid environment to prevent microbial growth (if the ingredient does not contain preservatives).
5. Contamination: Keep away from other chemicals or sources that could cause contamination.

Summary: The key is the cleanliness of the container and equipment used for dividing, as well as storing in a suitable environment to maintain the quality and cleanliness of the ingredient until it reaches the factory.

Hope this information is helpful.