Tray # 8 DOUGH USAGE REPORT DATE: _____________________

(CIRCLE ONE) CDN LINE SCALE # 1 / USA LINE SCALE # 2 DOUGH RECIPE: PEROGY PANZ

ALL RECORDS TO BE COMPLETED IMMEDIATELY AFTER TASK IS PERFORMED

Instructions: Dough Mixer

Frequency: for EVERY batch of dough mixed

  Once the flour scale switch is turned on record the scale weight of each batch of dough made and print initials in the column beside the time

  Always use the Last Weight as the actual weight dumped.

  Do not use the Discharge Weight to determine if a dump was heavy, light or good.

  When weight is over or under the allowed limit, make adjustments by removing or adding flour with a scoop, before adding spices and rework. NOTE: ONE SMALL scoop is approximately 1 kilogram of flour.

  Indicate on form that you have added dough spices by circling Y

  If the weights are not consistent inform your P4 or Management.

  Once the mixing bowl is lowered after mixing ensure that the residual dough remaining along the upper edge of the bowl is scraped off and used in the next dough mix.

  Note: The remaining dough scrapings left over along the upper edge cannot be mixed in with the rest of the dough mix as it has a softer texture which can create holes in the dough sheet causing unnecessary product waste.

  Ensure the date (current production day) and the appropriate dough recipe is indicated. All dough spice bowls MUST be labeled with Mix Number, Date and flavour.

  When dough spices are changed, dough maker is to CIRCLE next to the mix to indicate the time new spices started to be used and MUST inform P4 or Rademaker Operator so they can complete form: LOT CODE TRACKING DOUGH

  If outside of this range inform your Production Manager

  If during the day the scale number changes for either line start a new sheet and note scale number on the new sheet.

Instructions: Production Lead Hand

  The Production Lead Hand MUST sign as having checked that the correct recipe is being used AT THE START OF EACH SHIFT and indicate the time of each check; and is to record dough temperature.

  Check the temperature of the dough at the start of each shift - range to be between 70 90 Blank spaces are NOT acceptable.

Cleaning Instruction: Dough mixer to clean their work area and elevator as indicated below

Monthly, on-site verification by the Sanitation Manager, or designate, documented on FSEP Form E2 Verification Sanitation

Weekly, record verification by the Sanitation Manager, or designate, (print initials): ____________ Date: __________________