Schedule Thursday night bread production

You are the Assistant Bakery Supervisor at Shepparton.

Simulated workplaceIntermediate missionCAQA Orchard Lane Foods

What is going on

A supermarket promotion has lifted Friday orders for the 700 gram white sandwich loaf by eighteen percent, on top of the normal wholemeal and multigrain volumes. Thursday night shift must produce everything for the Friday morning dispatch window. Slicer 1 is under preventive maintenance after the plastic fragment complaint, so only slicer 2 is available. The bread line has fixed mixing, proving and baking times for each dough and the multigrain seeds require a changeover before white runs after it. Jo Tran wants a schedule that gets every order out in full and on time, plus a stock check and order for flour, yeast and improver.

Jo Tran, Bakery Manager
Subject: Thursday night bread schedule and flour order

Orders for Friday dispatch are up eighteen percent because of a supermarket promotion on the 700 gram white loaf. I need a production schedule for Thursday night shift covering wholemeal, white and multigrain in the right order, with mixing, proving and bake times and the changeover between grain and white. Check the flour, yeast and improver stock in the receipts system against what the schedule needs and raise the order for what is short. Slicer 1 is still under preventive maintenance so plan around slicer 2. Give me the schedule by Wednesday midday.

Your brief

Prepare a Thursday night production schedule for the bread line that sequences the three doughs correctly, meets the Friday orders within the slicer capacity available, and confirms the ingredient stock and orders needed, then record the planned batches in the batch record system.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

Read the Food Safety and Quality Policy and the HACCP plan sections on bake core temperature and metal detection, and note the checks the schedule must allow time for.
Calculate the dough quantities and number of mixes for each product from the Friday orders, using the standard mix sizes and yields in the bakery batch record notes.
Sequence the products from wholemeal to multigrain to white, or justify a different order, allowing for the seed changeover and the fixed proving and bake times.
Check slicer 2 throughput against the total loaves to be sliced and adjust the schedule so the dispatch window is met, noting the slicer 1 maintenance request.
Check flour, yeast and improver stock in the Raw Material Receipts and Stock system against the schedule requirement and prepare the order for any shortfall.
Enter the planned batches in the Production Batch Records system with product, line, date and planned quantity.
Write the schedule and a short cover note for Jo Tran explaining the sequence, the risks and the stock order.

My notes: what did I enjoy, and what surprised me?

What someone in this role would produce

Thursday night production schedule
Ingredient stock check and order
Planned batch records
Cover note to the Bakery Manager

Printing this is a record of what you explored. It is not a certificate or a qualification.