2 replies to this topic

[Mike Carr]

I am a Hygiene Team Leader in a bakery, but not just responsible for the food hygiene side but also to oversee Health & safety compliance and risk assessments. I used to be responsible for the night shift, so my main duties (other than monitoring attendance!) was to organise and train the staff, and given the time of day or should I say night, was a bit more of a challenge.

Mike

[Simon]

I am a Hygiene Team Leader in a bakery, but not just responsible for the food hygiene side but also to oversee Health & safety compliance and risk assessments. I used to be responsible for the night shift, so my main duties (other than monitoring attendance!) was to organise and train the staff, and given the time of day or should I say night, was a bit more of a challenge.

Mike

Hi Mike,

Let me be the first to welcome you to the forums. We have lots of knowledgeable members from all over the world and from all links in the food chain, including bakery. I hope you find some time to join the discussions.



Regards,
Simon

[ozmutant]

I am a Hygiene Team Leader in a bakery, but not just responsible for the food hygiene side but also to oversee Health & safety compliance and risk assessments. I used to be responsible for the night shift, so my main duties (other than monitoring attendance!) was to organise and train the staff, and given the time of day or should I say night, was a bit more of a challenge.

Mike

Mike,

I'm developing food safety (and employee safety) procedures for our operation: Wholesale/Retail Produce, Retail Grocery, Deli, Cheese, Prepared Foods and In-house Bakery ... I have heaps of experience all over the world but this is my first exposure to retail baking (I have plant bakery experience with George Weston Foods in Australia) ... I'm looking for any training material (manuals, videos, posters, signs) to support the baking operation ... Any ideas?

Mark