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Donut line Supervisor- 10 hours on a split shift 11-9pmÂ
Summary:Â Â Â
Production Supervisors will oversee the production of all finished products under the direction of the Production Superintendent. Production Supervisors are obligated to report any and all food safety issues that may occur.
1)  Review supervisor daily logs for any attendance issues, mechanical problem etc. and    Â
   discuss with supervisor being relieved.
2) Â Review run schedule for correct codes, poly to be used and product to be produced. (Double check codes on run schedule, by calculating what proper code should be.
3)Â Â Â On start-up days, the pre-flight form must be used. The pre-flight form should be in-hand while starting bakery up and initialed as you go. Â Maintenance has pre flight document.
4)   Make a plan of the day’s activities (pan changes, extra cleaning, cross-training etc.)
5)Â Â Â Make a tour of the bakery at the start of your shift, starting in mixing room. When making tours of the plant always be aware of important items.
 a)  Cleanliness and organization of each area of the plant
     b)  All machinery is properly guarded.
     c)  Associates are practicing proper GMP’S
     d)  Aisles are kept clear.
     e)  Proper labels on barrels, spray bottles, and etc.
     f)  Associates are being productive AND WORKING SAFELY.
6)Â Â Â Look at fermentation of sponges. Sponges should be bold and rising properly. If your sponges are flat and not rising, then weakness in flour quality is evident. Review dough sheets paying close attention to several items.
 a)  Sponge – out temperature
     b)  Sponge – back temperature
     c)  Dough – out temperature
     d)  Fermentation time
     e)  Dough water being usedÂ
     f)  Current mix time
     g)  Periodically supervisors should assure temperatures being recorded are correctÂ
        by checking with their own hand-held thermometer. The thermometer in mixingÂ
        could be out of calibration or mixer is guessing.
7) Â Watch a dough mix looking at clean-up time, and dough development. For proper dough development you should be able to stretch a dough piece slowly without tearing or stretching to quickly. Find the gluten window.
8)Â Â Â Look over pan-o-mat operations.
 a)  Correct number of dough balls being ran on rounder belt.
     b)  All vacuum kops turned on and operating.
     c)  Right amount of flour coverage on dough balls.
     d)  Are the individual dough balls weights and stroke weights correct?
     e)  Flutter bars adjusted correctly.
     f)  Dough pieces sheeted out and are panning correct.
     g)  All paperwork being filled out correctly.
9)   Visually inspect yeast box  temperature.
10)Â Â Â Check the topping hopper to insure it is ready for the next topped product..
11)Â Â Â Scan entire proofer and oven panel and see that all controls are where they should be.
12)Â Â Â Internal temperature of product is extremely important! The target temperature is 202 degrees. Too much internal temp. will produce a dry product. If the internal temp. Is incorrect, oven bake time or temperature must be adjusted immediately.
13)Â Â Â The air jets should be checked for correct positioning. An air jet blowing directly on the product causes cracks, holes, and damages good product.
14)Â Â Â The depanner should be checked for correct vacuum setting, height setting, discharge height setting, and speed setting. Good quality product can be easily damaged from improper depanner settings.
15) Â Metal detector wands must be used on every tour when checking the metal detector. Assure the proper setting is used for each variety of products. And also log any foreign objects found in product.
16)Â Â Â Review wrapper operations from front to back.
   a)  Is the product flowing smoothly and evenly to the inspector?Â
     b)  Is the wrapper running at the proper speed?
     c)  Are packages tight? (Vacuum working properly)
     d)  Is the code legible, the correct letter height, and correct date, letter, inspector and operator?
     e)  Look at the quality checks at wrapper, bun temperatures, and product weight.
     f)  Basket loader should be placing packages neatly into trays.
     g)  The basket loader should be lowering smoothly so packages won’t be bounced  out of a neat position.
17)Â Â Â All shipping doors must be kept closed at all times unless being used at that time. Shipping room temperature should not be cold, as this will shorten the shelf life of the product.
18)Â Â Â The compactor room door in shipping should be kept closed and locked unless being used. And all scrap dumped into compactor must be recorded on compactor sheet.
19)Â Â Â Paperwork:
     a)   Timecards are to be totaled and recorded in data book daily.
     b)   Daily logs should be informative and complete.
     c)     Any warnings, disciplinary, must be recorded in associate date books.
     d)     Production schedules should be reviewed weekly for proper coverage. Huddle meetings performed weekly  and results turned into production  managerÂ
     e)     Payroll adjustments filled out properly and turned in promptly. (vacation,Â
           personal holidays, perfect attendance days will be handled by productionÂ
           manager.)
     f)     Yields correct for each run of product.
g) Â Â Â Â Accounting should balance fairly close. Any large differences must be investigated.
h)Â Â Â Any blade breakage will be investigated and proper form filled out.
i)   Any product runs with damage will be explained in supervisor daily logs and then documented at top of manager’s report.
j)Â Â Â Breakdown reports filled out promptly after bakery is running again with all information filled out.
k)Â Â Â Tours will be run hourly and documented on tour sheets..
l)   Absentee forms should have proper documentation from doctor, points circled at bottom of shift (if points awarded) and proper        signatures.
m) Management team will lead by example by demonstrating what is expected of the food safety culture of the establishment
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