about 1 month ago
The Finish Handler sorts finished bread products ensuring that it meets quality standards and specifications. Packs finished bread products according to customer requirements.
- 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;
- Adjusts equipment including start-up and changeovers;
- Understands the product on a technical level;
- 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;
- Checks and records metal detector prior at beginning of shift;
- Ensures that product is free of foreign matter;
- Follow all GMP’s, safety, security and allergen policies;
- Keeps work area neat and clean;
- Completes other tasks and duties as assigned;
- Begins to learn Machine Operator functions.
- Processing: The operators must know their job and their equipment. They must have an appreciation for other related areas and how they affect production and product quality.
- Equipment Adjustments: The operators need to know the operation of their equipment. This includes start-up, change over to different products, minor adjustments due to changes in shop or product conditions and cleaning of equipment.
- Product Evaluation: The operators should be knowledgeable about product quality standards and be aware of how their performance affects the product quality.
- Production Trends: The operators do not need to know of new trends in the baking industry for performing their job, but they should realize their job may change due to industry trends.
- Standards of Identity: Operators should have general knowledge in order to instill pride in the product they are producing.
- Production Techniques: The operators should know the product they are packaging but most important, they should know the machinery, how it operates and how it fits into the total operation.
- Physical Dough Testing – Crust/Crumb: The operators should know enough about the product to be able to inform the supervisor when something within the line is malfunctioning and may need to be tested.
- Technical Literature: An opportunity for knowledge should be obtained for better training in the areas needed.
- Equipment Operation: Operators must understand and follow the correct safety, operation and sanitation procedures for the equipment they are responsible for operating.
- Food Product Safety: Operators must understand the food safety principles in their area of responsibility.
- Other Identified Competencies: The operators must have a good understanding and observance of the Company’s safety and plant rules; participate fully in the Company’s quality program and GMP’s; have a good attendance record; follow directions explicitly; have a good attitude and be responsible for their actions.
Completed Finish Handler Level 1. Understand the bakery on a technical level including product specifications and equipment operation.