Packer I

Reports To:

Packaging Supervisor 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.

Competencies 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.

Education/Experience Desired:

High School or equivalent, English desired

Knowledge, Skills, & Abilities:

Some knowledge of bakery operations desired.

Licenses, Certifications, Etc:

Not applicable

Supervisory Responsibilities:

Not applicable

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).