Put crusts in stacks of ten with wax paper between each stack. Identify poorly shaped and unsatisfactory crusts, set them aside and communicate with the line operators if there are recurring problems. Put package in box, close and seal box. Place sealed box on pallet, labels facing out. Only stack cases as high as allowed for the size crust being produced. Leave space between stacks of cases to allow for air flow between stacks in freezer. When pallet is full, use the pallet jack to move it into the freezer. Record the number of cases of each size put into the freezer on the “Daily Crust Count” sheet found on the wall in the packaging area. Cut rejected crusts into smaller sizes as instructed. Wipe down tables, put away bags and boxes, sweep and organize materials, do dishes. Help coworkers as necessary. May include cleaning equipment and work areas, punching down dough, cutting shortening, organizing cooler or freezer, etc.