BAGGER ROOM CHECKS
Name at least two things you check/verify on the label of MEAT products to insure you are putting product in the right package.
USDA seal and number (7750), BMN number, Flavor, promo if running promo
Same for cheese but no USDA seal
Who do you contact if there is a failure?
Lead, TL, Quality.
List steps taken to use a tote of bulk.
Scan out of freezer.
Scan to line to verify no red in MQIS.
Temp the rolls - must be below 10F
Cut open 3 rolls to verify flavor is correct.
Load into tote dumper to use.
How often are weight checks performed?
Start of shift, every 2 hours, end of shift.
Make SPC adjustment and document actions taken if in the red.
What are the 3 key factors of a metal detector check.
Detection - signal line across mtd screen
Rejection - arm rejects bag(s)
Collection - bag lands in rejection bin
How long can a partial tote of bulk sit under the chutes before it needs to be taken to the freezer whether it's full or not?
30 minutes.
What is the check frequency of the labeling in the bagger room.
Prior to start of shift, every film change, and at end of shift.
What is the check frequency of the metal detector?
Within 15 minutes of start of shift, at least every 2 hours, and within 15 minutes of end of shift.
Target for every hour.
Last line of defense in finding foreign materials, important check!
*Reference word document on correct selection of BIUB report criteria*
Correct answer on second sheet of word document