Safety Heroes | Production Manager Viktorija Balčiūnienė: "The most important thing in a bakery is not to rush

Viktorija, is such a high level of responsibility difficult to carry?

The responsibility is indeed significant, but I see it as a natural part of my role. A leadership position requires constant focus, decision-making, and empowering the team – and that’s exactly what motivates me. When I see how our collective efforts turn into results, responsibility no longer feels like a burden – it becomes meaningful.

What does your day usually start with?

With a conversation. Our work involves a lot of communication. I start my day at 7 a.m. by speaking with the outgoing shift manager. We discuss how the night went, whether everything ran smoothly, if all orders will be fulfilled, how the team managed overnight, and whether there were any issues or equipment failures. Then at 10 a.m. we have a production meeting, where employees note any observed issues. We analyse them together and look for the best solutions to ensure everything is done properly and safely.

Most day-to-day situations are handled by the shift managers themselves. We have four in Panevėžys – experienced, long-standing employees, each overseeing teams of around 30 people. But sometimes the involvement of the whole team is needed.

How did you come to Vilniaus Duona?

I’ve been working here for over two years. For about two years, I worked as a quality specialist, and in November I successfully applied for the position of Production Manager at the Panevėžys bakery. The previous bakery manager, Marius Juška, encouraged me to apply – I gave it a try, and it worked out.

How closely are the roles of quality specialist and production manager connected?

Quality and production are two sides of the same goal. Working as a quality specialist gave me a strong foundation in analytical thinking, root cause analysis, and process management.

Now, leading production, I see that quality is a value that must be upheld by the entire team. The experience from both roles naturally complements each other.

Has much changed since you became a manager?

We have a strong team spirit, and changing roles didn’t change the way we communicate. In fact, my colleagues were happy when I became a manager, because they already knew how I work and what I expect. Both then and now, we collaborate and look for solutions together, so not much has changed.

When it comes to safety and quality, Vilniaus Duona and the entire Lantmännen group place a strong focus on these areas. Why is that? Baking bread could just be about baking.

Yes, safety and quality are closely linked. Recently, we had an unannounced BRCGS audit – meaning auditors arrived without prior notice to inspect everything. Achieving such certification is a major recognition.

First and foremost, safety matters because of our employees – their health and wellbeing, making sure they don’t get injured. It’s not just about counting 100 days without accidents – although we do celebrate that too, because this topic is extremely important to us, and it’s worth acknowledging when we manage to work safely for long periods.

Will there be an opportunity to celebrate 100 days without accidents soon?

Our last accident happened quite recently – an employee slipped on the stairs and twisted her ankle.

What happens in such cases?

In such situations, the employee provides an explanation; we review it, understand what happened, and look for ways to prevent similar incidents in the future. In this case, we check all staircases, assess where slipperiness might occur, whether anti-slip surfaces are worn out, or if there was moisture after cleaning. Then we make the necessary improvements.

What do you personally pay the most attention to during your workday in terms of safety?

I tend to notice a lot – it’s a habit I’ve developed. I start my day by checking our system to see if any risks identified the previous day have been recorded and whether they are recurring.

One recent discussion was about placing trolleys too close to stairs – that’s a safety risk, as someone might not notice them and trip. The whole team registers safety observations to help prevent future accidents.

Are employees willing to report such risks, especially if they themselves made a mistake?

Yes, they do. We don’t punish mistakes – we focus on preventing them in the future. We even have a motivation system for production employees. All suggestions related to safety risks are recorded, reviewed, and acted upon. Once a quarter, employees who contribute are rewarded with a €50 Maxima voucher. This has encouraged strong engagement from the production team.

What helps to notice potential safety risks?

A fresh perspective. When someone works in the same environment for many years, their perception can become less sharp – you get used to things as they are. A new employee often notices more with a fresh eye. But that awareness can be developed. Recently, for example, a long-term employee suggested improvements related to production safety.

What is one thing you always pay attention to in the bakery regarding safety?

I always check whether pallets are stacked upright. It may be more convenient that way, but it’s unsafe, as they can fall and cause injury. I also look at the plastic parts of packaging machines – making sure there are no cracks. If they break, someone cleaning them could get cut, so I ensure they are replaced as soon as any damage appears.

What advice would you give colleagues on how to work safely?

Don’t rush.

Most accidents happen when people rush. You may fail to notice something placed unsafely, water left after cleaning, or forget to use handrails. It’s also important to regularly remind ourselves about safety practices. Even after a few days off, some habits can slip. That’s why maintaining ongoing communication about safety with employees is essential.