Maintain Training Facilities Forms

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