Opening the bakery and starting the ovens
Company or site: Brightwater Bakery, Cork
Document number: SOP-OPS-004
Version: 1.0
In force from: 1 December 2026
Owner: Production manager
Approved by: Maria Silva, General manager
1. Purpose
To start the day safely and in the same way every time, so that bread is ready for the shop at 7:00.
2. Scope
This applies to the first shift in the production area, every day. It does not cover the shop front.
3. Roles and responsibilities
Shift lead: carries out and signs off the steps.
Production manager: checks the records each week.
All staff: report any fault straight away.
Equipment, materials and safety gear: Oven keys, temperature probe, cleaning cloths, heat-resistant gloves, non-slip shoes
Safety and quality points: Never open an oven that has not reached its start temperature. Report any gas smell at once and leave the room.
4. Procedure
Check the gas and the power supply.
Switch on the ovens and set them to 230 degrees.
Check the temperature with the probe after 30 minutes.
Write the temperature in the log.
Report any oven that is below 220 degrees to the production manager.
Records to keep: The daily oven log, signed by the shift lead and kept for 12 months.
Related documents: SOP-OPS-005 Closing the bakery; Fire safety plan; Equipment manual
5. Version history
| Version | Date | Change | Approved by |
|---|---|---|---|
| 1.0 | 1 December 2026 | First issue. | Maria Silva, General manager |
Review this procedure at least once a year, and whenever the task, the equipment or the rules change.
Approved by: ______________
Signature: ______________
Date: ______________