Maintain Training Facilities Forms

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Training
Facilities
Template #1
OPERATIONAL PROCEDURE
Equipment Type
Gas Oven
Equipment Code
Location
Bread and Pastry Production Workshop
Operation Procedure:
Steps/Procedure:
1.
2.
3.
Turn on the gas regulator

Turn on the switch in the oven burner and place the lighter on the,
open the oven
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
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.
BREAD AND
PASTRY
PRODUCTION
Date Developed:
Date Revised:

Issued by:
Page of
NC II
Developed by:
Revision #
Template #2
HOUSEKEEPING SCHEDULE
Qualification
Bread and Pastry Production NC II
Area/Section
BPP Workshop
In-Charge
FLOSERFIDA C. MACALINCAG
Station/Bldg
Schedule for the Month of ______________

Responsibl
e Person
Daily
Dispose segregated
waste; clean garbage
can
Sweet floors; if wet,
wipe dry
Cleaners of
the day
Cleaners of
the day
Wipe and clean

whiteboards
Cleaners of
the day
Clean and arrange

working tables
Cleaners of
the day
Clean and check

equipment
Cleaners of
the day
Before leaving, collect

food waste
Cleaners of
the day
Dispose segregated
waste; clean garbage
cans
Center
Utility/train
ee/trainer
Clean posters, visual

aids
Trainee/Trai
ner
Clean
bulbs/lamps/ceilings/wal
ls
Center
Utility/train
ee/trainer
Clean/wash of
window/glasses/mirrors
Center
Utility/train
ee/trainer
Clean and check

tools, utensils,
machines,
supplies and
materials
Center
Utility/train
ee/trainer
ACTIVITIES
Ever
y
other
Day
Weekl
y
Every
15th
Day
Monthl
y
Remark
s
Sanitize garbage
receptacles
Center
Utility/train
ee/trainer
Clean and arrange

tool room
Center
Utility/train
ee/trainer
Inspect electrical
system; clean cables,
wires
Center
Utility/train
ee/trainer
Clean instructional
materials and
modules; arrange
and put in order
Center
Utility/train
ee/trainer
Inspect and clean fan
Center
Utility/train
ee/trainer
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING

SCHEDULE
DAILY TASK
YES
NO
YES
NO
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
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
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
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
BLANK TEMPLATE # 2
EQUIPMENT TYPE
EQUIPMENT MAINTENANCE SCHEDULE

Industrial Oven
EQUIPMENT CODE
LOCATION

Schedule for the Month of SEPTEMBER 2015
ACTIVITIES
MANPOWER
Daily
1. Clean and
Trainee/Trainer
Every
Weekly
Other Day
Every
15
th
Monthly
Day
check the
oven
2. Oven
Trainee/Trainer
general
cleaning
3. Checking
Trainee/Trainer
of gas hose
and regulator
4. Changing
Trainee/Trainer
of gas
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
Remarks
BLANK TEMPLATE # 2
EQUIPMENT TYPE
EQUIPMENT MAINTENANCE SCHEDULE

Industrial Dough Kneading Machine
EQUIPMENT CODE
LOCATION

Schedule for the Month of SEPTEMBER 2015
ACTIVITIES
MANPOWER
Daily
1. Clean and
Trainee/Trainer
Every
Weekly
Other Day
Every
15
th
Monthly
Day
check the
machine
2. Greasing
Trainee/Trainer
the machine
3. Checking
Trainee/Trainer
of electrical
wirings
4. Checking
Trainee/Trainer
the parts of
the machine
BREAD AND
PASTRY
PRODUCTION
NC II
Date Developed:
Date Revised:
Developed by:

Issued by:
Page of
Remarks
Revision #
Blank Template No. 3

HOUSEKEEPING INSPECTION CHECKLIST
Section/Area Bread and Pastry Production
In-Charge
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:
BREAD AND
PASTRY
PRODUCTION
Date Developed:
Date Revised:

Issued by:
Page of
NC II
Developed by:
Revision #
Blank Template No. 4 : MAINTENANCE INSPECTION CHECKLIST

Equipment Type
: Industrial Oven
Property Code/Number:
Location
: Bread and Pastry Production Workshop
Person-In-Charge
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?
5. Is the oven free from grease and dust?

Issued by:
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:
Page of
Developed by:
Revision #
Blank Template No. 5:
EQUIPMENT RECORD W/ CODE AND DRAWING
No
1
Location
Eqpt.
Qty
Title
Descriptio
PO
Drawing
No.
Ref.
SNMC511
BPP
No.
PLMA
Industria
n
Gas Oven,
Workshop
R-
units
l Oven
RP made,
BPP-
stationary
001
type; 8 tray
capacity;
LPG fired;
enamel
finished;
BPP
PLMA
49H, 4L
Commerc Hobart
Workshop
R-
units
ial mixer
type, made
BPP-
with
in RP, 20
002
complete
QTRs. Cap.
attachme
HP US
nt
electric
motor, 3
speed
driven,
complete
with
stainless
steel, bowl,
SNMC512
whire whip,
dough hook
& Flat
3
BPP
PLMA
Dough
beater
Local
Workshop
R-
unit
Kneader
fabricated,
BPP-
2HP, Single
003
Phase,
SNMC513
200V,
60Hz, 43H
x 10W x
43D, 15
4
BPP
PLMA
kg.
Commerc 30 US
Workshop
R-
unit
ial Bread
blades,
Cutter
HP, electric
BPP004
SNMC514
motor
table, 200V
60Hz,
Single
Phase,
BPP
PLMA
Gas
made in RP
La
Workshop
R-
units
range
Germania
BPP-
w/ oven 3
005
gas, 1
BPP
PLMA
Refrigera
electric
Refrigerator
Workshop
R-
unit
tor
Sharp 7
BPP-
cu ft.
006
Manual
SNMC515
SNMC516
defrost
7
BPP
PLMA
Industria
single door
3D Brand
Workshop
R-
unit
l electric
24 blade
fan
diameter 3
BPP007
speeds,
220V/60Hz
SNMC517

Issued by:
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:
Page of
Developed by:
Revision #
Blank Template No.6:

TAG-OUT BILL
DANGER/CAUTION TAG-OUT INDEX AND RECORD AUDITS
LOG
DATE
TYPE
DESCRIPTION
DATE
SERIAL
ISSUED
( Danger/Caution)
(System
COMPLETED
Components, Test
reference ,etc.
001
01/6/15 Danger-defective
30 US blades, HP,
in cord
electric motor table,
01/8/15
200V 60Hz, Single

Phase, made in RP
002
01/8/15 DangerOverheating gas
La Germania w/
01/10/15
oven 3 gas, 1 electric
range
003
01/9/15 Out of Order
Freezer White
Westinghouse Chest
01/12/15
type, Big
Prepared by:
Approved:
___________________
Trainer
Supervisor
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
Blank Template No. 7:

WASTE SEGREGATION LIST
Section/Area
BREAD AND PASTRY PRODUCTION

WORKSHOP
GENERATED /
WASTE SEGREGATED METHOD
ACCUMULATED WASTE
Recycle
Compost
1. Egg shell
2. Tissue paper
3. Wax paper
Dispose
x
x
x
4. Paper cups
5. Aluminum foil
6. Broken Wooden spoon
7. White board marker
8. Rugs
9. Lighter
10. Pastry bags
11. Paper
12. Plastics
13. Styrofoam
14. Can bottles
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
BLANK TEMPLATE
No. #8
BREAKDOWN / REPAIR REPORT
Area /
Section
Area /
Bread and Pastry Production

Laboratory
Section
FACILITY TYPE
NATURE OF
BREAKDOWN
Gas Leak
RECOMMENDATION
Replace hose and
regulator
Industrial Oven
Refrigerator
Condenser not
functioning
Reported by:
Replacement of
Condenser
Date
Signature Over Printed
Name
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
WORK REQUEST
Unit
Description: Industrial Oven
No.001
Observation:
Date Reported:
The hose and regulator should be replaced
January 25, 2015
Reported by:
FLOSERFIDA C.
Activity:
MACALINCAG
Date completed:
Replacement
Sign:
Spare parts used:
Hose and regulator

WORK REQUEST
Unit
Description: Refrigerator
No.002
Observation:
Date Reported:
The condenser is not functioning
January 25, 2015

Reported by:
FLOSERFIDA
Activity:
MACALINCAG
Date completed:
Replacement
Sign:
Spare parts used Condenser
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
Blank Template 10
SALVAGE REPORT
Area /
Section
Bread and Pastry Production

Laboratory
Area /
Section
FACILITY TYPE
PART ID
RECOMMENDATION
Refrigerator
Hose and regulator
Replacement
Refrigerator
Condenser
Replacement
Reported by:
Date
FLOSERFIDA MACALINCAG
Signature Over Printed
Name
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
Blank Template 11
INSPECTION REPORT
FACILITY TYPE
Industrial Oven
Refrigerator
INCIDENT
Gas leakage
Refrigerator not
functioning
ACTION TAKEN
Replacement
Replacement
PROGRESS/
REMARKS
No leakage of gas
after replacement
of hose and
regulator
Machine is
functional
Reported by:
Signature Over Printed Name
Date:
Date Developed:
BREAD AND
PASTRY
PRODUCTION
NC II
Date Revised:

Issued by:
Page of
Developed by:
Revision #
PURCHASE REQUEST
PR
No.:
SAI
No.:
Division:
Section:
Qty Unit
Item Description
Date:
Date:
Stock
No.
Estimate
d
Unit Cost
10
sets
Measuring spoons
10
pcs
Flat sheet
10
pc s
Cake tester
50.
00
10
0.00
20.
00
10
pcs
Pastry bag
50.00
10
sets
Measuring cups
200.00
Estimated
Cost
PHP
500.00
PHP
1,000.00
PHP
200.00
PHP
500.00
PHP
2,000.00
PHP 4,200.00
Purpose: :
To be used in Bread and Pastry Production NC II

Training.
Requested By:
Trainer BPP NC II
Approved By:
(put the name of your

boss)
Administrator
PURCHASE ORDER
RIZAL EAST
ENTERPRISES
Supplier:
Address:
P.O. No.:
Date:
Mode of
Procurement:
TIN:
Gentle
men:
Please Furnish this office the following articles subject to term and conditions
contained herein:
Delivery
Term:
Payment
Term:
Place of Delivery:
Date of Delivery:
Item No.
Qty.
Unit
Unit
Cost
10
sets
Description
Measuring
spoons
10
pcs
Flat sheet
10
pc s
10
pcs
Cake tester
Pastry
bag
50.00
10
sets
Measuring cups
200.00
(Total Amount
in Words)
50.
00
100
.00
20.
00
FOUR Thousand Two Hundred Pesos Only
Amount
500.00
1,000.00
200.00
500.00
2,000.00
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:
(name of accountant)
OS No.:
Accountant

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Bread and Pastry Production Workshop

Turn on the gas regulator

Document No. BPPNCII-01

Operational Procedure of Equipment

Bread and Pastry Production laboratory

are installed upwards and drain hose is in pan.

Document No. BPPNCII-01

Bread and Pastry Production NC II

Schedule for the Month of ______________

Wipe and clean

Clean and arrange

Clean and check

Before leaving, collect

Clean posters, visual

Clean and check

Clean and arrange

Inspect and clean fan

Document No. BPPNCII-01

BREAD AND PASTRY PRODUCTION WORKSHOP HOUSEKEEPING

Dispose segregated waste; clean garbage can

Document No. BPPNCII-01

EQUIPMENT MAINTENANCE SCHEDULE

Bread and Pastry Production Workshop

Document No. BPPNCII-01

EQUIPMENT MAINTENANCE SCHEDULE

Bread and Pastry Production Workshop

Document No. BPPNCII-01

Blank Template No. 3

cleaned and in order?

learning and skills development, safety and maintenance ?

6. Are the chairs and tables arranged properly?

Document No. BPPNCII-01

Blank Template No. 4 : MAINTENANCE INSPECTION CHECKLIST

: Bread and Pastry Production Workshop

Document No. BPPNCII-01

Blank Template No. 5:

EQUIPMENT RECORD W/ CODE AND DRAWING

Document No. BPPNCII-01

Blank Template No.6:

electric motor table,

200V 60Hz, Single

01/8/15 DangerOverheating gas

oven 3 gas, 1 electric

01/9/15 Out of Order

Document No. BPPNCII-01

Blank Template No. 7:

BREAD AND PASTRY PRODUCTION

WASTE SEGREGATED METHOD

6. Broken Wooden spoon

7. White board marker

10. Pastry bags

14. Can bottles

Document No. BPPNCII-01

Bread and Pastry Production

Replace hose and

Document No. BPPNCII-01

Description: Industrial Oven

January 25, 2015

Spare parts used:

Hose and regulator

January 25, 2015

Spare parts used Condenser

Document No. BPPNCII-01