ISA-88.03
Part 1 compared to part 3
Part 3 provides companies with a detailed definition of the contents of a General Recipe. Part 1 of ISA-88 gives only very little information about this kind of ISA-88 Recipe, because part 1 is focused on ‘Batch Control’. But end-users needed a standard focused on corporate management of product information. That is the reason why part 3 was developed.
General Recipes
General Recipes contain high-level information about the production of a product. The information in General Recipes is needed at different production sites. Every site has its own characteristics, for example capacity, processes, units of measurement, and language. Nevertheless, the enterprise wants to be able to produce the same product at different sites. Part 3 of the ISA-88 standard provides the solution to this problem
Contents of part 3
Part 3 focuses on General Recipes. It defines the information that a General Recipe should contain. It also defines some standard symbols for the depiction of General Recipes. This leads towards specific benefits including reduction of problems caused by differences in languages and absence of company standards. Part 3 also defines a standard methodology to convert General Recipes (General Product Information) to Master Recipes (Control of the equipment used to produce a product).
Advantages
General Recipes enable enterprises to work with a corporate product description, which can be used at different sites. They also make it possible to transform this information in a standardized way into Master Recipes, used for the control of specific equipment. This way it becomes easier for R&D and production to communicate, even if these departments are situated in different countries where people speak different languages.