Maintain Training Facilities Forms

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Maintain

Training

Facilities

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Template #1

OPERATIONAL PROCEDURE Equipment Type Gas Oven

Equipment Code

Location Bread and Pastry Production Workshop Operation Procedure:

Steps/Procedure:

1. Turn on the gas regulator

2. Turn on the switch in the oven burner and place the lighter on the, open the oven

3. 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

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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.

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Template #2

HOUSEKEEPING SCHEDULE

Qualification Bread and Pastry Production NC II Station/Bldg Area/Section BPP Workshop

In-Charge FLOSERFIDA C. MACALINCAG

ACTIVITIES Responsibl

e Person

Schedule for the Month of ______________

Daily Ever y other Day Weekl y Every 15th Day Monthl y Remark s Dispose segregated waste; clean garbage can

Cleaners of the day

X

Sweet floors; if wet, wipe dry

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

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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 BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

Document No. BPPNCII-01 Issued by:

Page of Developed by:

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BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING SCHEDULE

DAILY TASK 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 YES NO

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 YES NO

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

BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

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BLANK TEMPLATE # 2 EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Industrial Oven

EQUIPMENT CODE

LOCATION Bread and Pastry Production Workshop

ACTIVITIES MANPOWER

Schedule for the Month of SEPTEMBER 2015

Daily Every Other Day Weekly Every 15th_Day Monthly Remarks 1. Clean and check the oven Trainee/Trainer X 2. Oven general cleaning Trainee/Trainer X 3. Checking of gas hose and regulator Trainee/Trainer X 4. Changing of gas Trainee/Trainer X BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

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BLANK TEMPLATE # 2 EQUIPMENT MAINTENANCE SCHEDULE

EQUIPMENT TYPE Industrial Dough Kneading Machine

EQUIPMENT CODE

LOCATION Bread and Pastry Production Workshop

ACTIVITIES MANPOWER

Schedule for the Month of SEPTEMBER 2015

Daily Every Other Day Weekly Every 15th_Day Monthly Remarks 1. Clean and check the machine Trainee/Trainer X 2. Greasing the machine Trainee/Trainer X 3. Checking of electrical wirings Trainee/Trainer X 4. Checking the parts of the machine Trainee/Trainer X BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

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Revision #

Blank Template No. 3

HOUSEKEEPING INSPECTION CHECKLIST Section/Area

In-Charge

Bread and Pastry Production

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:

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Revision #

Blank Template No. 4 : MAINTENANCE INSPECTION CHECKLIST

Equipment Type : Industrial Oven Property Code/Number:

Location : Bread and Pastry Production Workshop Person-In-Charge : FLOSERFIDA C. MACALINCAG

Inspected by : Date of Inspection :

YES NO 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?

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Revision #

Blank Template No. 5:

EQUIPMENT RECORD W/ CODE AND DRAWING

No Location Eqpt.

No. Qty Title

Descriptio n PO No. Drawing Ref. 1 BPP Workshop PLMA R- BPP-001 2 units Industria l Oven Gas Oven, RP made, stationary type; 8 tray capacity; LPG fired; enamel finished; 49”H, 4’L SNMC511 2 BPP Workshop PLMA R- BPP-002 3 units Commerc ial mixer with complete attachme nt Hobart type, made in RP, 20 QTRs. Cap. ¾ HP US electric motor, 3 speed driven, complete with stainless steel, bowl, SNMC512

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whire whip, dough hook & Flat beater 3 BPP Workshop PLMA R- BPP-003 1 unit Dough Kneader Local fabricated, 2HP, Single Phase, 200V, 60Hz, 43”H x 10”W x 43”D, 15 kg. SNMC513 4 BPP Workshop PLMA R- BPP-004 1 unit Commerc ial Bread Cutter 30 US blades, ¼ HP, electric motor table, 200V 60Hz, Single Phase, made in RP SNMC514 5 BPP Workshop PLMA R- BPP-005 2 units Gas range “La Germania w/ oven 3 gas, 1 electric SNMC515 6 BPP Workshop PLMA R- BPP-006 1 unit Refrigera tor Refrigerator “Sharp” 7 cu ft. Manual defrost single door SNMC516 7 BPP Workshop PLMA R- BPP-007 1 unit Industria l electric fan “3D Brand 24” blade diameter 3 speeds, 220V/60Hz SNMC517

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Revision #

Blank Template No.6:

TAG-OUT BILL

DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS LOG SERIAL DATE ISSUED TYPE ( Danger/Caution) DESCRIPTION (System Components, Test reference ,etc. DATE COMPLETED 001 01/6/15 Danger-defective in cord 30 US blades, ¼ HP, electric motor table, 200V 60Hz, Single Phase, made in RP 01/8/15 002 01/8/15 Danger-Overheating gas range “La Germania w/ oven 3 gas, 1 electric

01/10/15

003 01/9/15 Out of Order Freezer “ White

Westinghouse” Chest

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type, Big

Prepared by: Approved:

FLOSERFIDA C. MACALINCAG ___________________ Trainer Supervisor BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

Revision #

Blank Template No. 7:

WASTE SEGREGATION LIST

Section/Area BREAD AND PASTRY PRODUCTION

WORKSHOP GENERATED /

ACCUMULATED WASTE

WASTE SEGREGATED METHOD

Recycle Compost Dispose

1. Egg shell x

2. Tissue paper x x

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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 BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

Revision #

BLANK TEMPLATE No. #8

BREAKDOWN / REPAIR REPORT Area /

Section

: Bread and Pastry Production Laboratory

Area / Section

:

FACILITY TYPE NATURE OF

BREAKDOWN RECOMMENDATION

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Industrial Oven regulator

Refrigerator Condenser not

functioning Replacement of _Condenser

Reported by: Date

FLOSERFIDA C. MACALINCAG

Signature Over Printed Name BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

Document No. BPPNCII-01 Issued by: Page of Developed by: Revision # WORK REQUEST Unit No.001

Description: Industrial Oven Observation:

The hose and regulator should be replaced

Date Reported: January 25, 2015

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Reported by: FLOSERFIDA C. MACALINCAG

Activity: Date completed:

Replacement Sign:

Spare parts used: Hose and regulator

WORK REQUEST Unit

No.002

Description: Refrigerator Observation:

The condenser is not functioning

Date Reported: January 25, 2015 Reported by: FLOSERFIDA MACALINCAG

Activity: Date completed:

Replacement Sign:

Spare parts used Condenser

Document No. BPPNCII-01 Issued by: Page of Developed by: Revision # Blank Template 10 SALVAGE REPORT Area / Section

: Bread and Pastry Production Laboratory

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Area / Section

:

FACILITY TYPE PART ID RECOMMENDATION

Refrigerator Hose and regulator Replacement

Refrigerator Condenser Replacement

Reported by: Date

FLOSERFIDA MACALINCAG

Signature Over Printed Name BREAD AND PASTRY PRODUCTION NC II Date Developed: Date Revised:

Revision #

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INSPECTION REPORT

FACILITY TYPE INCIDENT ACTION TAKEN PROGRESS/

REMARKS

Industrial Oven

Gas leakage Replacement

No leakage of gas after replacement of hose and regulator Refrigerator Refrigerator not functioning

Replacement Machine is functional

Reported by:

FLOSERFIDA MACALINCAG

Signature Over Printed Name Date:

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PURCHASE REQUEST

Division: PR No.: Date: Section: SAI No.: Date:

Qty Unit Item Description Stock Estimated Estimated

No. Unit Cost Cost

10 sets Measuring spoons 50.00 500.00 PHP

10 pcs Flat sheet 100.00 1,000.00 PHP

10 pc s Cake tester 20.00 200.00 PHP

10 pcs Pastry bag 50.00 500.00PHP

10 sets Measuring cups 200.00

PHP 2,000.00

PHP 4,200.00 Purpose: :

To be used in Bread and Pastry Production NC II Training.

Requested By: Approved By:

FLOSERFIDA MACALINCAG

(put the name of your boss)

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PURCHASE ORDER

Supplier: RIZAL EAST ENTERPRISES P.O. No.: Address: Date: TIN: Mode of Procurement: Gentle men:

Please Furnish this office the following articles subject to term and conditions contained herein:

Place of Delivery: Term:Delivery Date of Delivery: Term:Payment

Item No. Qty. Unit Description Cost Unit Amount

1 10 sets Measuring spoons 50.00 500.00

2 10 pcs Flat sheet 100.00 1,000.00

3 10 pc s Cake tester

20.

00 200.00

4 10 pcs Pastry bag 50.00 500.00

5 10 sets Measuring cups 200.00 2,000.00

(Total Amount

in Words)

FOUR Thousand Two Hundred Pesos Only

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:

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