Position Summary:

The Finish Handler sorts finished bread products ensuring that it meets quality standards and specifications. Packs finished bread products according to customer requirements.

Primary Function:

  • Packages product 35 – 60 minutes after bake once product reaches room temperature or an internal temperature of 95 to 105° ;
  • Checks size and weights according to customer and quality specifications;
  • Packages product using kwik-loks, poly bags, film and other packaging materials as determined by customer order and specifications;
  • Discards product that does not meet proper standards;
  • Checks and records case count;
  • Checks and verifies label for accuracy;
  • If preparing for shipping – shrink-wraps pallet from bottom to middle and middle to top;
  • Ensures that product is free of foreign matter;
  • Ensures ingredient bins are properly labeled;
  • Follows all GMP’s, safety, security and allergen policies;
  • Keeps work area neat and clean;
  • Completes other tasks and duties as assigned.

    Regulatory Responsibilities:

  • Member of Safety Team.
  • Represents regulatory compliance and food safety responsibility.
  • Accountable for ensuring adherence to packaging GMP standards

           Physical Demands:

  • Very frequent bending;
  • Frequent lifting – often up to 40 pounds or more;
  • Frequent walking;
  • Continuous standing;
  • Infrequent talking;
  • Continuous hearing;
  • Frequent pushing and pulling of trays, racks, boxes and other bakery equipment.
  • Frequent reaching;
  • Close and distance vision required

           Work Environment:

  • Frequent loud to moderate noises;
  • Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).