HOW TO HANDLE AND DISTRIBUTE ICE CREAM AND FROZEN DESSERTS

Transcription

1 HOW TO HANDLE AND DISTRIBUTE ICE CREAM AND FROZEN DESSERTS

2 Index Receiving Selecting/Packing Ice cream Loading of Ice cream Delivery Appendix A: Equipment for shipping Appendix B: Code Date Information Appendix C: Warehouse Layout

3 Receiving 1. All ice cream will be delivered to the cooler loading dock. Upon, delivery a receiver will be with the driver when removing the load seal to ensure there has been no tampering with the product. 2. When opening the truck, a temperature reading will be taken right away. The temperature of the product should be -20 F to 0 F. When out of the -20 F to 0 F range do not unload the product, contact the buyer for further instructions. After the temperature has been verified, the load will be checked for damaged product. All product that is damaged will be refused. 3. Because of air circulation, shut off the refrigeration unit when unloading. This prevents warmer air from circulating through the trailer and heat shocking the product.(see Illustration A and B) 4. The product will be taken from the truck and immediately placed into the freezer where it will be staged for receiving. After the receiving process, the ice cream is moved to the deep freezer (ice cream freezer). This is where it will be stored until shipping. Illustration A: Doors are closed The refrigeration unit forces cold air against the back door. This deflects the air downward. The air then flows back to the refrigeration unit, under the pallets, through the grooves in the floor. Illustration B: Doors are open The refrigeration unit forces cold air out of the trailer. Warmer air from the dock is drawn in along the floor and starts melting the bottom layers of each pallet. As a result of this the product can easily crush and be flatted from the heavy weight on top. With the refrigeration unit shut off prior to opening the doors, the cold air inside the trailer will become motionless. This will prevent heat damage to the product.

4 Selecting/Packing Ice Cream 1. The picker will start by choosing a bag or casket that best suits the needs for the size of the order. When packing the ice cream into a casket or bag, the air space should be kept as small as possible. The way that this is done is by making sure that you use the smallest bag or casket possible for that order. 2. Get together the entire order for one customer. When packing the package items (½ gallons, pints, and quarts) they will be put on the bottom. This is to ensure that smaller and lighter products won t get crushed. 3. Place two blocks of dry ice on top of the package items. Be sure that the dry ice lays flat and makes contact with the product 4. Novelties (single serve ice cream) are then set on top of the dry ice. 5. Place one block of dry ice on top of the novelties and cover with a blanket if needed. A blanket is needed if air space exists. (Air space is a big factor in keeping the ice cream frozen. Air will not hold the cold as well as the ice cream. The air will pull the cold from the ice cream, causing it to thaw. The dry ice also has a reaction with the air that adds to the dissipation, therefore limiting the life of the dry ice.) 6. Place the delivery tag in the holder on the bag and close the bag. 7. Delivery should be set in the designated staging area in order by state (see illustration C) Orders going out on beverage trucks will be placed in a German Casket or Tub Casket with one freezer plate on top. The German or Tub Casket will contain all the bags for one route (see appendix A). Illustration C: Deep freezers staging area All selecting and packing of ice cream will take place in the deep freezer.

5 Loading of Ice Cream 1. Out of State Deliveries. All ice cream in staging will be kept in the deep freeze until needed for the loading process. The staged ice cream will be put on a pallet to go into the frozen compartment of the shuttle truck. When the shuttle truck arrives at the depot, the frozen product, including the ice cream, must be placed directly into the frozen compartment. The compartment will be at the correct temperature before the transfer is made. 2. In State Deliveries All ice cream in staging will be kept in the deep freeze until needed for the loading process. At that point, it will be immediately placed in the frozen compartment of the delivery truck. 3. Beverage Trucks All ice cream in staging will be kept in the deep freeze until needed for the loading process. Orders going out on beverage trucks will be placed in a German Casket or Tub Casket with one freezer plate on top. The German or Tub Casket will contain all the bags for one route (see appendix A).

6 Delivery 1. At the end of your delivery ice cream will be taking in just before the cigarettes. 2. The driver will bring the bag into the customer and verify where to place the product in the freezer. If not in a bag the ice cream will be shipped all together in a tub or casket. Count all cases and check against manifest ICE CREAM BUNDLES. Then do the delivery the same as if the ice cream was in a bag. If the customer does not want the product placed in a freezer the driver must note this on their manifest with the name of the customer. Then call customer service and inform them of the customer s direction. At no time should ice cream be put in an ice chest. This type of freezer is keep at 32 F which will melt the ice cream. 3. Ice cream bundle count will be checked against the manifest. 4. Ice cream will be put away into a freezer and the bag will be taken when the driver completes the delivery 5. All ice cream bags must be returned every day. Never leave ice cream bags at any account. 6. Ice cream bags and caskets will be taken to the cooler loading dock when arriving at Pine State to be put away daily.

7 Appendix A Equipment for shipping German Casket Ice cream bag Tub casket Appendix B Code Date Information BB North Ice Cream Plant Code Dates: A BB 0135 Plant Julian Number Code Date Machine Operators Letter Code Initials

8 Appendix C: Warehouse Layout (Revised by Quality Control Team 2/13)