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Structuring a Production Schedule

10 June 2019

Chef at Work in Production Kitchen

A solid production schedule is the foundation of any Extended Shelf Life Production Kitchen. It involves maximising the facility’s capacity whilst minimising costs. It’s about maintaining the integrity of food through each of its critical control points and keeping food safe.

A good production schedule will address:

  • Staffing/Shift times
    • Skill level
    • Number of staff
    • Shift times
  • Equipment and Process
    • Cooking and cooling methodologies
    • Output capacity
    • Transition times
    • Shelf life
    • Batch repetition
    • Contingencies
    • Validation
    • Future growth
  • Product Quality
    • Aesthetics
    • Flavour profile
    • Packaging/labelling
    • Usability
    • Allergen/Cultural/Religious adherence
  • Storage
    • Temperature requirement
    • Stock rotation
    • Capacity
    • Storage vessels
  • Supply chains
    • Receivals schedule
    • Frequency of supply
    • Packaging
    • Contingencies

With a firm knowledge of equipment geared towards varied solutions, Regethermic differentiates itself from its competitors to conceptualise optimised Production Schedules – it’s where our partnership with your Kitchen creates harmony of process and machinery, with a long-term commitment towards achieving excellence in your goals.