Packer II

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.

Knowledge of bakery operations required. Ability to communicate on several levels especially with Supervisors and Managers.

Not applicable at this level.

Not applicable at this level.

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

• Frequent lifting – often up to 40 pounds or more;
• Frequent walking;
• Frequent pushing and pulling of bread racks, bread trays;
• Frequent reaching;
• Close and distance vision required.
• Frequent loud to moderate noises;
• Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).