Packer, Manufacturing ​/ Production

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.

Packaging Supervisor

• 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.

• 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.
• Product Evaluation:
  The operators should be knowledgeable as to the product quality standards of the production 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 better, 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.
• 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.
• 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.

High School or equivalent, English desired

Some knowledge of bakery operations desired.

Not applicable

Not applicable

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

• 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.

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