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pizza base factory checklist

Receiving and Storage

Check incoming raw materials for quality and quantity

Store raw materials in designated areas according to storage requirements

Ensure FIFO (First In, First Out) system is followed for raw materials

Production

Check equipment for cleanliness and proper functioning before production

Measure and mix ingredients according to recipe specifications

Monitor dough consistency and adjust as needed

Ensure proper proofing of dough before baking

Baking

Preheat ovens to required temperature

Load pizza bases onto oven trays and bake according to specified time and temperature

Monitor baking process and adjust as needed

Ensure pizza bases are baked evenly and have desired crust color

Packaging and Labeling

Inspect pizza bases for quality before packaging

Package pizza bases in designated containers or bags

Label packages with product information, expiration date, and batch number

Seal packages properly to maintain freshness

Storage and Distribution

Store packaged pizza bases in designated areas according to storage requirements

Maintain proper inventory records and track batches for traceability

Prepare orders for distribution according to customer requirements

Ensure timely delivery of pizza bases to customers

Cleaning and Sanitization

Clean production area, equipment, and utensils regularly to prevent contamination

Follow sanitation procedures for cleaning and sanitizing surfaces

Inspect and replace cleaning supplies as needed

Train staff on proper cleaning and sanitization procedures

Quality Control

Conduct regular quality checks on pizza bases for consistency and taste

Monitor production process for deviations and take corrective actions

Document quality control measures and record any non-conformances

Implement corrective and preventive actions to improve quality

Compliance and Safety

Ensure compliance with food safety regulations and standards

Train staff on proper food handling and safety procedures

Conduct regular safety inspections and address any hazards immediately

Maintain proper documentation for audits and inspections.

Implement a Hazard Analysis and Critical Control Points (HACCP) plan to identify and control potential food safety hazards

Provide proper personal protective equipment (PPE) for all employees working in production areas

Regularly review and update standard operating procedures (SOPs) to reflect current best practices in food safety

Conduct regular equipment maintenance and calibration to ensure safe and efficient operations

Develop an emergency response plan in case of accidents or food safety incidents

Implement a pest control program to prevent contamination of ingredients and finished products

Provide ongoing food safety training and certification opportunities for all employees

Monitor and track temperature controls during production and storage to prevent bacterial growth

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