Pros: smoke room/ indoor snack machine
Cons: short breaks if any/schedule and work times always changing/ hot and humid place to work
I would start my day by checking either if I was operating tables, operating cooker or racking cheese.
I would look at paperwork to see what product was being made and how may tables were left. I would check set times and drop times of curd to determine the ripening time to begin process of product. I would operate the dicer/blower and move it from table to the next to process product. After all tables were done I would disassemble equipment, machinery, and tools for cleaning and sanitization. When cleaning was done I would reassemble everything needed for next shift to start production.
I would check paperwork to see what ingredients was needed for process of product being made that day. Set up and assemble curd lines and equipment needed to process product. Add ingredients, set cook time, temperature and weight on cooker for each cook cycle. When finished making product I would disassemble equipment and machinery for cleaning and sanitization. After done cleaning reassemble equipment and machines for next shift.
I would check paperwork to see what product was being made. I would check product for any foreign matter and remove product not acceptable to company and customer satisfaction. I would rack cheese in timely manner to ensure the flow of product was not disturbed. Document and record the product being made on reports for packing and plant purposes. When the days production order was done and all cheese was racked I would begin cleaning and sanitization of equipment and work area. When cleaning was done I would set – more... up work area and equipment for next shift.
I would check packing order to determine packing materials needed for the day. Check and clean cheese of foreign matter while being packaged in film. I would pack product in correct boxes. I would operate weight scale and stack boxes on pallet to be shipped. I would remove loaded pallets from packaging to shipping. At end of day I was responsible for cleanup of work area.
While working at Saputo I learned and understood the process of cheese making. I was trained on how to use and clean with hazardous chemicals. Trained and certified to operate forklift, pallet jack, and other shipping and receiving equipment.
Supervisors were always helpful and knowledgeable if any problems occurred. My coworkers were easy to get along with and worked well together. They helped with the work and cleaning that needed done. The hardest part working at Saputo was working in the hot, humid, and wet environment. The most enjoyable part of job was being able to work on your own. – less