LOADER

This individual is our final "quality" control person. They are expected to load every outgoing trailer with zero defects. Responsibilities also include maintaining general cleanliness of the entire dock and assisting members of the dock and production team as instructed.

The route loader is legally obligated and responsible for following all food safety requirements, Good Manufacturing Practices, and Standard Operating Procedures to ensure a safe, quality product is delivered to our customers. Good Manufacturing Practices are adhered to by the employee during the entire shift.

The following operating procedures are the required minimum standards . Individuals will be evaluated on their ability to demonstrate 100% compliance during announced and unannounced verifications.

Note: Trailers should not return to the bakery with product. In the event you unload a trailer that has

product, you must verify the code date. A product that has less than 4 days of shelf life MUST

BE DISCARDED IMMEDIATELY!

Primary Job Duties:

• Set up all necessary paperwork to complete the loading process. This will include:

• Load sheet
• Block sheet
• Code tags with correct use through date

Note: Check for any special instructions that may be handwritten on the load sheet.

• Unload the trailer if necessary. Empty trays and dollies are to be moved to and organized in the tray feed area. If this area is full, organize the empties on the floor between the UBEs and the Lematics. For your safety, please remove dollies that may be on top of stacks before unloading.

• Ensure the trailer has been swept before loading any product.

• Begin loading the trailer from the nose and work your way toward the tail of the trailer. Using the load sheet, verify each stack for proper height, variety and code. Record your initials and the stack count after each stack is loaded onto the trailer.

• Secure the load and double-check to ensure each load bar is completely in place.

• Print tickets only for the loads that are complete.

• Communicate with the first shift workers/supervisor about which loads are incomplete. Let them know the trailer number or customer, product variety, and tray or stack count needed to complete the load.

Note: Before any third shift employees are to punch out, the following must be completed:

• All loads that have sufficient product must be completely loaded.
• The product must be organized in its correct location.
• Outdated product discarded / gray carts emptied.
• Load bars are stored in the rack and not in the trailer (this is required by OSHA).
• The dock is neat and clean.

Essential Job Functions/Requirements:

Experience: Prior experience working in a bread or bun bakery, preferably 1 year.

Education: Basic literacy skills, able to read and comprehend instructions, warnings, etc.

• General knowledge of how machinery works
• Good hand/eye coordination
• Able to count and perform basic math
• Able to read and write
• Able to keep up with machine speed through repetitive motion
• Able to perform all duties so as not to produce damage
• Capable of lifting up to 60 pounds without assistance. Up to 100lbs with assistance
• Able to stand 10-12 hours per day
• Physically capable of moving to all areas of the plant
• Able to view product and determine adherence to quality control standards, including size, shape, color, cut, etc.
• Able to read, comprehend, and practice necessary safety procedures, signs, etc.
• Able to read and comprehendthe production schedule
• Performance of other duties deemed by management to be an integral part of the job