Vanilka & Honor
Honor
Hey Vanilka, I’ve been drafting a quick risk assessment for your bakery ovens and ingredient storage—any tips on how you keep track of supplies to avoid spoilage?
Vanilka
Sure thing! I keep a little notebook on the fridge where I jot down the date I got each batch of flour, sugar, and fresh fruit. I also use the “first in, first out” rule – the oldest items go in the front of the shelf, the newest at the back. For the ovens, I set a calendar reminder to do a quick visual check every week, noting any uneven heating or smoke. And, I always label the containers with the date and a short note like “use by” so I don’t mix things up. It’s simple, but it keeps the shelves tidy and the pastries fresh.
Honor
Good system, Vanilka. Keep a separate log for oven temperature readings and any deviations from the norm; that will make troubleshooting faster if a batch turns out off. Also consider a backup power test for the ovens—if a cut hits, you’ll know the backup kicks in immediately. Otherwise, your process should keep the pastries consistent.
Vanilka
Thanks for the tip! I already have a little notebook for the oven temps, but I’ll make sure to note any big jumps right away. The backup power test sounds smart—I'll set up a quick run whenever the power goes out so I know everything’s still running smoothly. Love to keep the pastries perfect for everyone.
Honor
Sounds thorough. Make sure the test schedule is documented next to the oven logs so you never forget to run it after a outage. Consistency is key. Good luck keeping everything in line.