Maintain

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:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

Issued by:
Page of

Developed by:
Revision #

BLANK TEMPLATE # 2
EQUIPMENT TYPE

EQUIPMENT MAINTENANCE SCHEDULE

Industrial Oven

EQUIPMENT CODE
LOCATION

Bread and Pastry Production Workshop

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:

Document No. BPPNCII-01

Issued by:
Page of

Developed by:
Revision #

Remarks

BLANK TEMPLATE # 2
EQUIPMENT TYPE

EQUIPMENT MAINTENANCE SCHEDULE

Industrial Dough Kneading Machine

EQUIPMENT CODE
LOCATION

Bread and Pastry Production Workshop

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:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

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

FLOSERFIDA C. MACALINCAG

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?

Document No. BPPNCII-01

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

Document No. BPPNCII-01

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:

FLOSERFIDA C. MACALINCAG

___________________

Trainer

Supervisor

Date Developed:

BREAD AND
PASTRY
PRODUCTION
NC II

Date Revised:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

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

FLOSERFIDA C. MACALINCAG
Signature Over Printed
Name

Date Developed:

BREAD AND
PASTRY
PRODUCTION
NC II

Date Revised:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

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:

Document No. BPPNCII-01

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:
FLOSERFIDA MACALINCAG
Signature Over Printed Name

Date:

Date Developed:

BREAD AND
PASTRY
PRODUCTION
NC II

Date Revised:

Document No. BPPNCII-01

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:

FLOSERFIDA MACALINCAG
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