Maintain Training Facilities
Template #1 OPERATIONAL PROCEDURE Equipment Type
Gas Oven
Equipment Code Location
Bread and Pastry Production Workshop
Operation Procedure:
Steps/Procedure:
1. 2. 3.
Turn on the gas regulator Turn on the switch in the oven burner and place the lighter on the, open the oven Pre-heat the oven for 15-20 minutes.
4. After pre-heating the oven, put the pan and ready to bake. 5. Get the finished product inside the oven. 6. Put the finished product in the cooling work 7. Turn off the oven burner and open the oven door after baking to prevent rusting 8. Let the oven cool before cleaning it. 9. Remove the burned particles by scraping with a blunt scraper.
BREAD AND PASTRY PRODUCTION
Date Developed: Date Revised:
Document No. BPPNCII-01 Issued by: Page of
NC II
Developed by: Revision #
Operational Procedure of Equipment Equipment Type
Refrigerator
Equipment Code
BPP-EQT-001
Location
Bread and Pastry Production laboratory
Operation Procedure 1. Be sure to check good air circulation and provide ample space so that air can flow through the rear of the unit and should be located no less than 5 inches from the wall. 2. Place on strong ground enough to support total weight and stable condition for use and the level from front to back and side to side of the refrigerator. 3. Make sure that the unit should be on dedicated electrical circuit. Do not use extension cords and isolate the unit on an electrical circuit of proper size. 4. Plug in and turn on the power switch located on the bottom of the top grill. The display panel will be lighted. The compressor will begin to run. 5. Set the default temperature setting to 35 degrees F (+1 degree C). 6. The compressor is automatically cycled by the electronic controller. 7. Temperature Control Range 39 degrees F – 28 degrees F (+7 degree C – 3 degree C). 8. The interior light is activated by the door switch when the door is opened. 9. Evaporator fan motor will run after all doors are completely closed. 10.
Place black plastic condensate pan thru back or front. Make sure pads
are installed upwards and drain hose is in pan.
BREAD AND PASTRY PRODUCTION
Date Developed: Date Revised:
Document No. BPPNCII-01 Issued by: Page of
NC II
Developed by: Revision #
Template #2 HOUSEKEEPING SCHEDULE Qualification
Bread and Pastry Production NC II
Area/Section
BPP Workshop
In-Charge
FLOSERFIDA C. MACALINCAG
Station/Bldg
Schedule for the Month of ______________ Responsibl e Person
Daily
Dispose segregated waste; clean garbage can Sweet floors; if wet, wipe dry
Cleaners of the day
X
Cleaners of the day
X
Wipe and clean whiteboards
Cleaners of the day
X
Clean and arrange working tables
Cleaners of the day
X
Clean and check equipment
Cleaners of the day
X
Before leaving, collect food waste
Cleaners of the day
X
Dispose segregated waste; clean garbage cans
Center Utility/train ee/trainer
X
Clean posters, visual aids
Trainee/Trai ner
X
Clean bulbs/lamps/ceilings/wal ls
Center Utility/train ee/trainer
X
Clean/wash of window/glasses/mirrors
Center Utility/train ee/trainer
X
Clean and check tools, utensils, machines, supplies and materials
Center Utility/train ee/trainer
X
ACTIVITIES
Ever y other Day
Weekl y
Every 15th Day
Monthl y
Remark s
Sanitize garbage receptacles
Center Utility/train ee/trainer
X
Clean and arrange tool room
Center Utility/train ee/trainer
X
Inspect electrical system; clean cables, wires
Center Utility/train ee/trainer
X
Clean instructional materials and modules; arrange and put in order
Center Utility/train ee/trainer
X
Inspect and clean fan
Center Utility/train ee/trainer
X
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING SCHEDULE DAILY TASK
YES
NO
YES
NO
YES
NO
Dispose segregated waste; clean garbage can Sweet floors; if wet, wipe dry Wipe and clean whiteboards Clean and arrange working tables Clean and check equipment Before leaving, collect food waste
WEEKLY TASK Dispose segregated waste; clean garbage cans Clean posters, visual aids Clean bulbs/lamps/ceilings/walls Clean/wash of window/glasses/mirrors Clean and check tools, utensils, machines, supplies and materials Sanitize garbage receptacles
MONTHLY TASK Clean and arrange tool room Inspect electrical system; clean cables, wires Clean instructional materials and modules; arrange and put in order Inspect and clean fan Clean and arrange tool room
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
BLANK TEMPLATE # 2 EQUIPMENT TYPE
EQUIPMENT MAINTENANCE SCHEDULE Industrial Oven
EQUIPMENT CODE LOCATION
Bread and Pastry Production Workshop Schedule for the Month of SEPTEMBER 2015
ACTIVITIES
MANPOWER
Daily
1. Clean and
Trainee/Trainer
X
Every
Weekly
Other Day
Every 15
th
Monthly
Day
check the oven 2. Oven
Trainee/Trainer
X
general cleaning 3. Checking
Trainee/Trainer
X
of gas hose and regulator 4. Changing
Trainee/Trainer
X
of gas
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
Remarks
BLANK TEMPLATE # 2 EQUIPMENT TYPE
EQUIPMENT MAINTENANCE SCHEDULE Industrial Dough Kneading Machine
EQUIPMENT CODE LOCATION
Bread and Pastry Production Workshop Schedule for the Month of SEPTEMBER 2015
ACTIVITIES
MANPOWER
Daily
1. Clean and
Trainee/Trainer
X
Every
Weekly
Other Day
Every 15
th
Monthly
Day
check the machine 2. Greasing
Trainee/Trainer
X
the machine 3. Checking
Trainee/Trainer
X
of electrical wirings 4. Checking
Trainee/Trainer
X
the parts of the machine
BREAD AND PASTRY PRODUCTION NC II
Date Developed: Date Revised: Developed by:
Document No. BPPNCII-01 Issued by: Page of
Remarks
Revision #
Blank Template No. 3 HOUSEKEEPING INSPECTION CHECKLIST Section/Area Bread and Pastry Production In-Charge
YES
NO
INSPECTION ITEMS 1. Are the walls, ceiling, floors, aisles and other fixtures well-
cleaned and in order? 2. Are all furniture free from dust and in order? 3. Is the equipment arranged properly for the purpose of
learning and skills development, safety and maintenance ? 4. Is the equipment well-cleaned and in order? 5. Are learning areas properly lighted and well ventilated?
6. Are the chairs and tables arranged properly? 7. Are comfort room cleaned and with enough supply of water? 8. Are waste properly disposed? Inspected by:
Date:
BREAD AND PASTRY PRODUCTION
Date Developed: Date Revised:
Document No. BPPNCII-01 Issued by: Page of
NC II
Developed by: Revision #
Blank Template No. 4 : MAINTENANCE INSPECTION CHECKLIST Equipment Type
: Industrial Oven
Property Code/Number: Location
: Bread and Pastry Production Workshop
Person-In-Charge
:
Inspected by
:
Date of Inspection
:
YES
NO
FLOSERFIDA C. MACALINCAG
INSPECTION ITEMS 1. Is the oven cool before cleaning it? 2. Is the burnt food particles cleaned and removed after baking? 3. Is the oven rinse with water and dry with clean cloth? 4. Is the hose and regulator checked after used? 5. Is the oven free from grease and dust?
Document No. BPPNCII-01 Issued by:
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Page of
Developed by: Revision #
Blank Template No. 5:
EQUIPMENT RECORD W/ CODE AND DRAWING
No 1
Location
Eqpt.
Qty
Title
Descriptio
PO
Drawing
No.
Ref. SNMC511
BPP
No. PLMA
2
Industria
n Gas Oven,
Workshop
R-
units
l Oven
RP made,
BPP-
stationary
001
type; 8 tray capacity; LPG fired; enamel finished;
2
BPP
PLMA
3
49”H, 4’L Commerc Hobart
Workshop
R-
units
ial mixer
type, made
BPP-
with
in RP, 20
002
complete
QTRs. Cap.
attachme
¾ HP US
nt
electric motor, 3 speed driven, complete with stainless steel, bowl,
SNMC512
whire whip, dough hook & Flat 3
BPP
PLMA
1
Dough
beater Local
Workshop
R-
unit
Kneader
fabricated,
BPP-
2HP, Single
003
Phase,
SNMC513
200V, 60Hz, 43”H x 10”W x 43”D, 15 4
BPP
PLMA
1
kg. Commerc 30 US
Workshop
R-
unit
ial Bread
blades, ¼
Cutter
HP, electric
BPP004
SNMC514
motor table, 200V 60Hz, Single Phase,
5
6
BPP
PLMA
2
Gas
made in RP “La
Workshop
R-
units
range
Germania
BPP-
w/ oven 3
005
gas, 1
BPP
PLMA
1
Refrigera
electric Refrigerator
Workshop
R-
unit
tor
“Sharp” 7
BPP-
cu ft.
006
Manual
SNMC515
SNMC516
defrost 7
BPP
PLMA
1
Industria
single door “3D Brand
Workshop
R-
unit
l electric
24” blade
fan
diameter 3
BPP007
speeds, 220V/60Hz
SNMC517
Document No. BPPNCII-01 Issued by:
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Page of
Developed by: Revision #
Blank Template No.6: TAG-OUT BILL DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS LOG
DATE
TYPE
DESCRIPTION
DATE
SERIAL
ISSUED
( Danger/Caution)
(System
COMPLETED
Components, Test reference ,etc. 001
01/6/15 Danger-defective
30 US blades, ¼ HP,
in cord
electric motor table,
01/8/15
200V 60Hz, Single Phase, made in RP
002
01/8/15 DangerOverheating gas
“La Germania w/
01/10/15
oven 3 gas, 1 electric
range 003
01/9/15 Out of Order
Freezer “ White Westinghouse” Chest
01/12/15
type, Big
Prepared by:
Approved:
FLOSERFIDA C. MACALINCAG
___________________
Trainer
Supervisor
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
Blank Template No. 7: WASTE SEGREGATION LIST Section/Area
BREAD AND PASTRY PRODUCTION WORKSHOP
GENERATED /
WASTE SEGREGATED METHOD
ACCUMULATED WASTE Recycle
Compost
1. Egg shell 2. Tissue paper 3. Wax paper
Dispose x
x
x x
4. Paper cups
x
5. Aluminum foil
x
6. Broken Wooden spoon
x
7. White board marker
x
8. Rugs
x
9. Lighter
x
10. Pastry bags
x
11. Paper
x
x
12. Plastics
x
13. Styrofoam
x
14. Can bottles
x
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
BLANK TEMPLATE
No. #8 BREAKDOWN / REPAIR REPORT
Area /
:
Section Area /
Bread and Pastry Production Laboratory
:
Section FACILITY TYPE
NATURE OF BREAKDOWN Gas Leak
RECOMMENDATION
Replace hose and
regulator
Industrial Oven
Refrigerator
Condenser not functioning
Reported by:
Replacement of Condenser
Date
FLOSERFIDA C. MACALINCAG Signature Over Printed Name
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
WORK REQUEST Unit
Description: Industrial Oven
No.001 Observation: Date Reported: The hose and regulator should be replaced
January 25, 2015
Reported by: FLOSERFIDA C. Activity:
MACALINCAG Date completed:
Replacement
Sign:
Spare parts used:
Hose and regulator WORK REQUEST
Unit
Description: Refrigerator
No.002 Observation: Date Reported: The condenser is not functioning
January 25, 2015 Reported by: FLOSERFIDA
Activity:
MACALINCAG Date completed:
Replacement
Sign:
Spare parts used Condenser
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
Blank Template 10 SALVAGE REPORT
Area / Section
:
Bread and Pastry Production Laboratory
Area /
:
Section FACILITY TYPE
PART ID
RECOMMENDATION
Refrigerator
Hose and regulator
Replacement
Refrigerator
Condenser
Replacement
Reported by:
Date
FLOSERFIDA MACALINCAG Signature Over Printed Name
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
Blank Template 11
INSPECTION REPORT FACILITY TYPE Industrial Oven
Refrigerator
INCIDENT
Gas leakage
Refrigerator not functioning
ACTION TAKEN
Replacement
Replacement
PROGRESS/ REMARKS
No leakage of gas after replacement of hose and regulator
Machine is functional
Reported by: FLOSERFIDA MACALINCAG Signature Over Printed Name
Date:
Date Developed:
BREAD AND PASTRY PRODUCTION NC II
Date Revised:
Document No. BPPNCII-01 Issued by: Page of
Developed by: Revision #
PURCHASE REQUEST
PR No.: SAI No.:
Division: Section:
Qty Unit
Item Description
Date: Date:
Stock No.
Estimate d Unit Cost
10
sets
Measuring spoons
10
pcs
Flat sheet
10
pc s
Cake tester
50. 00 10 0.00 20. 00
10
pcs
Pastry bag
50.00
10
sets
Measuring cups
200.00
Estimated Cost
PHP 500.00 PHP 1,000.00 PHP 200.00 PHP 500.00 PHP 2,000.00
PHP 4,200.00 Purpose: :
To be used in Bread and Pastry Production NC II Training.
Requested By:
FLOSERFIDA MACALINCAG Trainer BPP NC II
Approved By:
(put the name of your boss) Administrator
PURCHASE ORDER
RIZAL EAST ENTERPRISES Supplier: Address:
P.O. No.: Date: Mode of Procurement:
TIN: Gentle men:
Please Furnish this office the following articles subject to term and conditions contained herein: Delivery Term: Payment Term:
Place of Delivery: Date of Delivery: Item No.
Qty.
Unit
Unit Cost
1
10
sets
Description Measuring spoons
2
10
pcs
Flat sheet
3
10
pc s
4
10
pcs
Cake tester Pastry bag
50.00
5
10
sets
Measuring cups
200.00
(Total Amount in Words)
50. 00 100 .00 20. 00
FOUR Thousand Two Hundred Pesos Only
Amount 500.00 1,000.00 200.00 500.00
2,000.00
PHP4,20 0.00
In case of failure to make full delivery within the time specified above, a penalty of one-tenth (1/10) of one percent for every day of delay shall be imposed.
Very truly yours,
Conforme:
(name of supervisor) Administrator
(Signature over printed name) (Date) Funds Available: Amount: (name of accountant)
OS No.:
Accountant
