Franklin Baking Company Employee Handbook

43. Ensure that pest control monitoring devices are in good condition, in the right place and correct position. 44. Every pallet of raw and packaging materials shall be dated upon receipt; date shall remain on the pallet until the last unit is used. 45. Walking or sitting on any raw, packaging or finished materials is strictly prohibited. 46. All partial containers or bags must roll down and taped. 47. Raw and packaging lot numbers must be documented correctly and completely. Change over time and new lot number must be documented in a timely manner. 48. Chemicals must be segregated and secured with restricted access to authorized employee(s) only. Chemicals must be properly identified and only trained employees are authorized to handle it. 49. Staples of any type shall not be used in the production areas. 50. Equipment parts and/or tools shall not be stored in food packaging containers or above the plain of the product zone. All tools, such as air guns, scrapers, brushes, etc.. shall be stored appropriately at the end of the shift. Tools are not allowed to leave bakery premises or be stored in lockers. 51. Ingredients shall not be stored in packaging that they were not originally packaged in. 52. All ingredients and packaging shall be stored off the floor at all times. 53. The use of unmarked container is prohibited. 54. Always practice good housekeeping in all areas of the plant 55. Only authorized entrances to the manufacturing facility shall be utilized. Bringing or allowing any non-employee inside company premises without prior permission from management is prohibited. All visitors and contractors shall check in with security or the front office before entering the facility.

2024 Employee Handbook – B. Turner