2nd Shift Mixer

Department:
Production – Mixing

Reports To:

Production Supervisor / Line Manager
Position:
Mixer Operator

The Mixer Operator is responsible for accurately preparing and mixing dough according to approved formulations and production schedules. This position is responsible for proper ingredient handling, weighing and verification, batch documentation, sanitation, traceability, and monitoring of key process conditions. The Mixer Operator plays an important role in ensuring that each batch is produced safely, consistently, and according to established quality and food-safety requirements.

• Review the production schedule and approved formulation before beginning each product.
• Verify that the correct ingredients and materials are being used for the scheduled product.
• Accurately weigh and scale ingredients according to the approved formulation.
• Follow the required ingredient addition sequence, mixing times, and other established mixing procedures.
• Operate the mixer and associated equipment safely and according to established procedures.
• Monitor dough during mixing and identify abnormal appearance, consistency, temperature, or other conditions.
• Properly transfer or discharge finished dough to the next stage of production.

• Inspect ingredients and packaging before use for damage, contamination, incorrect material, or other abnormalities.
• Do not use damaged, leaking, broken, or otherwise unacceptable ingredient containers.
• Segregate questionable material and report it to supervision or Quality.
• Clean the exterior of ingredient bags or containers as necessary before opening to prevent contamination.
• Follow FIFO or other established inventory-rotation requirements.
• Keep ingredients properly identified and protected from contamination.
• Prevent foreign-material contamination by keeping unnecessary tools, personal items, and other materials out of the mixing area.
• Follow established allergen-handling and changeover procedures.

• Ingredient identification and lot information as required
• Ingredient weights
• Batch number
• Room temperature
• Water temperature
• Finished dough temperature
• Rework amount, when applicable
• Other required process information

Accurately record all required information for each batch, including:
Complete records at the time the work is performed. Do not pre-fill or falsify production records. Ensure records are legible, complete, and accurate. Maintain batch traceability so affected product can be identified if a problem is discovered.

• Follow all GMP, food-safety, allergen, sanitation, and company procedures.
• Verify ingredients and quantities before adding them to the mixer.
• Immediately report incorrect ingredients, incorrect weights, contamination concerns, unusual dough conditions, or other deviations.
• Stop and notify supervision or Quality when a condition could affect product safety, quality, or traceability.
• Clearly identify and hold questionable material or dough until disposition is determined by authorized personnel.
• Do not independently rework, use, or dispose of nonconforming dough unless authorized by established procedure or supervision/Quality.

• Maintain the mixer and mixing room in a clean and sanitary condition throughout the shift.
• Clean spills and ingredient accumulation promptly.
• Clean the mixer, utensils, scales, containers, and surrounding work area according to established sanitation procedures.
• Complete required cleaning at the end of each shift.
• Perform scheduled detailed or periodic cleaning as required.
• Store tools and utensils in their designated locations.
• Complete required…