Holding for a Fixed Service Time

Prerequisites: Modules 45, 36.

The sequence

Work backward from the service time.

Land the long-clock items close to it.

Hold the rest to the quality curve.

And tape a time on everything.

The decisions

When to start. Backward from service, and this is where the track differs most from a normal shift.

A service time is fixed and known — which is an advantage, and it is only an advantage if the production is scheduled against it rather than started when convenient.

And whether the hold is within the curve. A brisket that finishes at eleven for a six o'clock service is a seven-hour hold, per Module 36 — and the best hold is a shorter one.

Which is a scheduling decision made days before, not a technique applied on the day.

What you are reading

The curve against the clock.

What goes wrong here

Started when convenient.

And the hold environment unmanaged — temperature on a dial and moisture ignored.

Verification

The tape.

The boundary

Hot and cold holding requirements are governed by the local health authority.