Yb提问: 月饼生产工作安排
Ai回答: Here's a sample work schedule for a moon cake production team:
Pre-Production (1-2 weeks before Mid-Autumn Festival)
* Team Lead: Review production plan and schedule with management
* Quality Control: Inspect and test raw materials (e.g., flour, sugar, eggs, fillings)
* Purchasing: Order and receive necessary ingredients and packaging materials
* Cleaning and Sanitation: Clean and sanitize production area, equipment, and utensils
Production (2-4 days before Mid-Autumn Festival)
* 8:00 am 9:00 am: Dough preparation (mixing, kneading, and resting)
* 9:00 am 12:00 pm: Filling preparation (e.g., lotus seed paste, red bean paste)
* 12:00 pm 1:00 pm: Lunch break
* 1:00 pm 5:00 pm: Moon cake assembly (placing fillings into dough, shaping, and packaging)
* 5:00 pm 6:00 pm: Quality control and packaging
Production Peak (1-2 days before Mid-Autumn Festival)
* 8:00 am 10:00 am: Moon cake baking and cooling
* 10:00 am 12:00 pm: Packaging and labeling
* 12:00 pm 1:00 pm: Lunch break
* 1:00 pm 5:00 pm: Continued packaging and labeling
* 5:00 pm 6:00 pm: Final quality control and preparation for delivery
Delivery and Distribution (1 day before Mid-Autumn Festival)
* 8:00 am 12:00 pm: Loading and transportation of moon cakes to distribution points
* 12:00 pm 1:00 pm: Lunch break
* 1:00 pm 5:00 pm: Delivery and distribution of moon cakes to customers
Mid-Autumn Festival Day
* Focus on customer service, handling customer inquiries, and resolving any issues
Roles and Responsibilities
* Team Lead: Oversees production, ensures quality control, and manages workflow
* Dough preparation: 2-3 people
* Filling preparation: 2-3 people
* Moon cake assembly: 4-6 people
* Baking and cooling: 2-3 people
* Packaging and labeling: 4-6 people
* Quality control: 1-2 people
* Delivery and distribution: 2-4 people
Health and Safety Considerations
* Ensure all production staff follow proper hygiene and sanitation procedures
* Use food-grade equipment and utensils
* Implement allergen control measures (e.g., labeling, segregation)
* Monitor temperature and humidity levels during production and storage
Notes
* Production schedule may vary depending on the size of the production team, equipment, and production volume.
* Ensure compliance with local food safety regulations and guidelines.
* Consider hiring temporary staff or outsourcing delivery and distribution if necessary.
This is just a sample schedule and can be adjusted based on specific production needs and requirements.
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