TRAINING MANUAL

WMU DINING SERVICES

WMU DINING SERVICES TRAINING MANUAL

Updated August 2007 WMU Dining Services Mission WMU Dining Service Motto Section 1 The Basics
Welcome from Judy Gipper, RD, Director of Dining Services Dining Locations and Phone Numbers Dining Services are Essential Services Job Description for F-1 Utility Food Worker Associate Performance Evaluation Dining Services Uniform Policy Injury Treatment and Reporting Call-in Procedure Rules of Conduct for WMU Employees Represented by AFSCME

Section 2

Personal Hygiene and Food Safety

Section 3

Handwashing Requirement for Single Use Disposable Gloves Hair Restraint Policy Employee Health Reporting Requirement per Michigan Law

Customer Service

Section 4

Employee Relations Serving the Customer Serving Lines and Bars

Food Service Sanitation

Cleaning and Sanitizing Dishmachine Temperatures Approved Chemicals and Personal Protective Equipment

Section 5

Food Handling Requirements

Section 6

FAT TOM Potentially Hazardous Foods (PHF) Cross Contamination Hazard Analysis Critical Control Points (HACCP) Cooling Procedures & ABCs of Cooling Temperature Requirements for PHF Probe Thermometers & Digital Probe Thermometers Date Marking Temperature Logs Microorganisms Associated with Food Borne Illness

Safety

Section Section Section Section 2

Maintaining a Safe Environment Knife Safety Behavior Based Safety Program

7 8 9 10

Productivity and Quality Measurements Equipment Terminology

Dear Dining Service Team Member, Western Michigan University Dining Service welcomes you to campus; we are pleased to have you as part of our team. It is important for you to always remember that while working in Dining Service you represent Western Michigan University to our students and the greater community, and therefore your behavior and attitude is to communicate the welcoming and service oriented approach of WMU. You have a responsibility to serve the students in a friendly, efficient, and proper manner. Your supervisor expects you to learn quickly to follow our sanitation, safety, service and preparation methods. Please ask questions, as it is very important that you become familiar with the basic Dining Service procedures. We have five (5) Dining Service units on campus that serve a very extensive menu selection. With all these offerings and services it can become confusing. Please ask questions of your manager. As you work through this training manual the Dining Service manager will direct you on the job, as well as the Head Cook and other co-workers. Again, if you are not certain about something, be sure to ask. Dining Service is proud of the exceptional meals and services we offer to our students and university community, and we need you to be an effective team member delivering quality food and service. I look forward to your full and positive participation in Western Michigan University Dining Service. I do hope your work experience with us is positive. Your attention to your Dining Service job and the quality service you will provide is very much appreciated. Sincerely,

Judy Gipper, RD Director of Dining Services

WMU DINING SERVICES

MISSION

To provide maximum satisfaction for our students and university customers, through superior performance, personalized service, And quality food preparation and presentation
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WMU DINING SERVICES

MOTTO

S: Superior E: Effective R: Responsive V: Valued I: Innovative C: Consistent E: Excellent

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DINING LOCATIONS

WESTERN MICHIGAN UNIVERSITY DINING DIRECTIONS

Directions to the Unit is from the intersection of Oliver St. and Stadium Dr., turn into Campus. From Downtown Kalamazoo, turn right onto Oliver St. From the West, turn left onto Oliver St.

Valley I:

At the stop sign, turn right onto Western Ave. Follow the curve to stoplight. Turn left onto W. Michigan Ave. until you reach North Dormitory Road (Next stop light). Turn right. Follow the curve around until you come to the second stop sign (Goldsworth Pond will be on your left). Drive straight ahead up the hill. Valley I Dining Unit will be on your left. Look for the loading dock. You will find "R" parking spaces to your right. This is Lot #53.

Valley II:
At the stop sign, turn right onto Western Ave. Follow the curve to stoplight. Turn left onto W. Michigan Ave. until you reach North Dormitory Road (Next stop light). Turn right. Follow the curve around until you come to the second stop sign (Goldsworth Pond will be on left). Turn left. Turn right at the next street, E. Pond Dr, go up the hill. Valley II Dining Unit will be on your right. Look for the loading dock and yellow Dining Service awing over the door. You will find "R" parking spaces to your right. This is Lot #57.

Burnham:

At the stop sign, turn left onto Western Ave. Follow Western Ave. to Arcadia Rd. Turn right and follow the road to the first drive on the left (you will see Ernest Burnham Residence Hall on your left). Turn left into parking lot 26. Look for the loading dock to your left. You will find "R" parking in this lot.

Davis:
At the stop sign, turn left onto Western Ave. Follow Western Ave. to Hays Dr. (first road on right). Turn right. Davis Dining Unit is located at the first drive on the left. This is parking lot #15. Look for the loading dock. You will find "R" parking in this lot.

Draper:

At the stop sign, turn left onto Western Ave. Follow Western Ave. to Hays Dr. (first road on right). Turn right. Continue past Davis Dining Unit, which is located at the first drive on the left. Hays Drive makes a 90 degree left turn, continue following Hays Drive. You will see Siedschlag Residence Hall on your left. At the end of the building turn left at the first drive into parking lot #31. Look for the loading dock. You will find "R" parking in this lot.

Bernhard Center:

At the stop sign turn right onto Western Ave. Follow the curve to stoplight. Turn left onto W. Michigan Ave. until you reach North Dormitory Road (Next stop light). Continue to the next drive past stop light. Turn right. You will drive pass the "Bronco Mall". Follow this drive to the back of the Bernhard Center. You will find the "R" parking lot to your left and also visitor parking. This is parking lot #48. Enter the building by the door on the right of the back of the building, pass the carry-out and into the kitchen. 7

WESTERN MICHIGAN UNIVERSITY DINING SERVICES

August, 2007
Department
Dining Svc. Main Office

Name
Judy Gipper, Director Chef Paul Choker, Assistant Director Jim Wiseman, Purchasing Ann Trevino, Secretary Rob VanDyke, Systems Administrator Steve Darrell, General Manager Elizabeth Dalzell, Assistant Manager Jeff Upchurch, Assistant Manager Gracie Mae, Late-Night Manager Deb Hughson, Secretary Ellen Miller, Assistant Manager Peg Corbin, Manager Jim Adduci, Assistant Manager Mary Choker, Secretary Mark Rafferty, Manager Doris Ohler, Assistant Manager Darcey Stevens, Secretary Norma Lockway, Manager Shahla Bryant, Assistant Manager Karen Ferrara, Secretary Ted Skartsiaris, Manager Diane Sopjes, Assistant Manager Sylvia Horton, Secretary Margie Johnson, Manager Crista Boyle, Assistant Manager Jim Knight, Assistant Manager Hazel Williams, Secretary

Phone Number
387-4844

Test Kitchen Bernhard Center

387-4894 387-4842

Davis

387-4831

Draper/Satellite Operations Burnham

387-4926

387-4834

Valley I

387-4840

Valley II

387-4838

Michigan Message Ctr. Website 8 www.wmich.edu/dining

384-7733

WESTERN MICHIGAN UNIVERSITY DINING SERVICES

July 30, 2007

To: From:

Dining Service Employees Judy Gipper Director Dining Services

PHONE MESSAGES/OFFICE PHONES Please inform your important personal contacts that phone messages you must receive while at work are received at the following dining service numbers: Bernhard Center Davis Dining Draper Dining/cash-op Burnham Dining Valley #1 Dining Valley #2 Dining 387-4842 387-4831 387-4926 387-4834 387-4840 387-4838

Incoming emergency calls will be received and handled as such; every effort will be made to notify you as quickly as possible of the call. Messages that are not emergencies will be given to you as soon as possible and you may return the call on your break. Office phones are business phones and are not to be used by employees for outgoing personal calls without the permission of a supervisor or clerical staff member. The use of office phones is considered a privilege and the calls must: 1. Be kept to a minimum in number and duration. 2. Be of significant nature. 3. Not result in additional cost or hinder day-to-day operations.

Thank you.

IMPORTANT NOTICE:

Dining Services is an Essential University Service.

What does it mean to be an essential university service?
Answer: It means that Dining Service does not close even if Western Michigan University announces a university closure. Dining Service continues to cook and serve food to customers. Dining Service employees should continue, as we always have, to make every effort to report to work at your scheduled shift time. If you are unable to report to work due to bad weather conditions you are expected to report your absence to the Michigan Message Center according to the Call-in Procedure, and indicate the reason you are unable to report to work is weather related. Closure announcements are broadcast on the general public media. Additionally the Universitys web home page at www.wmich.edu or the WMU emergency and information number (387-1001) will state when the University is closed.

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JOB DESCRIPTION

WESTERN MICHIGAN UNIVERSITY

TITLE: CLASSIFICATION: FUNCTIONS: This position assists in the preparation and/or serving of food in residence hall and/or public dining facilities. For job progression purposes, the incumbent is assigned to cooking, baking, salad preparation or serving, but may be required to perform any or all functions as directed by supervisory personnel. Assignment to cooking requires the incumbent to assist in the preparation of all entrees, roasts, poultry, sauces, soups, gravies, fried foods and accompaniments as directed by an F4 First Cook. Baking assignments requires the incumbent to assist in the preparation of icing's and puddings and the finishing of bakery products. Baking assistance also includes cutting and dishing bakery products and bakery cleanup, under the direction of an F-5 Head Baker or F-2 Assistant Baker. Assignment to salad preparation includes cleaning and washing fruits and vegetables, preparing other ingredients, and assembling salads as specified in recipes and as instructed by an F-2 Head Salad Maker. Line serving includes serving food in line areas, stocking lines and self-service areas in dining rooms, maintaining serving areas and providing courteous functions, the incumbent performs other utility tasks, including cleaning utensils, dishes and kitchen hardware and machinery. In the process of cooking, baking and/or preparing salads, the incumbent operates stack steamers and steam kettles, rotary and convection ovens, flat grills, hot tops, and deep fat fryers. The incumbent operates food processing equipment including slicers and buffalo choppers and utilizes had implements including knives, parers, tomato slicers, and other utensils to prepare ingredients; and combines ingredients in accordance with standardized recipes and production work sheets and/or instructions received from positions higher in the job progression sequence. Line serving duties include serving diners from steam tables and placing and replacing food items in steam tables. This position maintains the work area in a neat, clean and orderly condition and maintains strict compliance with all federal, state and University standards for cleanliness and sanitation. The incumbent performs all work in accordance with established with established sanitation and safety practices. The incumbent complies with all OSHA/MIOSHA regulations and requirements governing the operation of mechanical and electrical food processing equipment and of cooking equipment, including ovens, steam devices and fryers. The incumbent performs other functions as requested by supervisory personnel. 11 Utility Food Worker F-1

QUALIFICATIONS: The incumbent must be able to read and comprehend all written instructions, all health and sanitation regulations, and all safety regulations and requirements governing performance of job duties. Sufficient reading comprehension to accurately interpret written recipes and production sheets is required. A minimum of one (1) year experience in commercial food preparation is necessary, as is the ability to cook all meat, soups, sauces, entrees and vegetables according to the standards established by the University Dining Services. In order to perform the essential functions of the job, the incumbent must be able to raise containers of ingredients weighing 50 lbs. from floor level to counter height (34) four to five (4-5) times per day and 20 lb. Containers from floor level to counter height (34) twenty to forty (20-40) times per day. The incumbent must be able to place sheet trays weighing 25 lbs. each on racks in carts from 6 above floor level to 56 above floor level, and must be able to move hot and/or cold carts with loads of 220 lbs. distances of 100 feet. The incumbent must be able to place beef rounds weighting 70 lbs. on 60 high racks in rotary ovens. In order to prepare ingredients, the incumbent must be able to operate floor mixers with a control located 60 (5 feet) from the floor and a mixing bowl height of 34; meat slicers on 34 counters; food choppers with a height of 42 and a 12 reach; table top mixers with a bowl height of 50; and must be able to chop and slice ingredients using hand-held knives, cleavers, etc. In order to cook menu items, the incumbent must be able to operate flat top grills with a height of 34 and a reach of 38; deep fat fryers; stack steamers with a top compartment shelf 54 above floor level; 60-gallon steam kettles with a height of 40.5 and an interior depth of 25 inches; rotary and convection ovens; and hot-tops. The incumbent must be able to maneuver and manipulate ingredients and hand-held utensils and to operate power-driven and mechanical equipment, and must be able to stir, slice, cut and perform other food preparation/cooking tasks for 30-60 minutes at a time for the entire length of shift. The incumbents arms and hands may be exposed to water up to 3 hours per day while washing, rinsing and otherwise preparing ingredients. Most cooking duties require the incumbent to stand at counters and cooking stations. The incumbent must be able to tolerate exposure to extreme temperatures, ranging from 10F in freezers to 500F in convection ovens; high humidity; airborne and splattering grease, and live steam. The incumbent must be able to tolerate contact with raw meat and animal fats, acid-based food products, vinegars, vegetable oils and spices. The incumbent must be able to tolerate exposure to cleansers, de-limers, detergents, bleach, ammonia and ammonia-based products, disinfectants and other cleaning and sanitizing agents employed in the kitchens. The incumbent must be able to enter and maneuver in restricted spaced in order to retrieve ingredients from freezers and refrigerators located in production areas. The incumbent must have sufficient vision with or without corrective lenses to accurately read recipes, production sheets, and labels. A physical examination administered by the employers designated physician is required to determine the incumbents ability to perform the essential functions of the job and/or to identify the need for a reasonable job accommodation.

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Western Michigan University Performance Evaluation ___30 day ___60 day ___ 90 day

Specialized Staffing Associate Name ______________________ WMU site location_____________________________________ Position/s held _______________________________________ Dates in Unit ________________________________________ Absences ______due to sickness Tardies_________ Attention to customers needs Communicate with customers Understands policies and procedures Works well with supervisors Works well with co-workers Follows directions well Is positive and upbeat

Comments: __________________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________ Quality of work _____ excellent ____ Good _____ Fair _____ Poor ____ Poor Productivity_____ excellent _____ Good _____ Fair

Comments: ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ Safety _____ excellent (always uses safety equipment and follows safety procedures) _____ good (usually uses safety equipment and follows safety procedures) _____ fair (needs to be told to use safety equipment and follow safety procedures) _____ poor (does not use safety equipment or follow safety procedures) Appearance _____ excellent (always adheres to dress code policies) _____ good (usually adheres to dress code policies) _____ fair (needs to be reminded to adhere to dress code policies) _____ poor (does not adhere to dress code policies) Comments: ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ Supervisor signature & date______________________________________________________________ Associate signature & date _______________________________________________________________ Coordinator signature & date____________________________________________________________

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WESTERN MICHIGAN UNIVERSITY DINING SERVICES July 30, 2007 TO: FROM: Dining Service AFSCME Employees and Management Staff Judy Gipper, Director

DINING SERVICE UNIFORM POLICY FOR AFSCME EMPLOYEES 1. Employees will be given 8 points to spend on uniforms each year at the beginning of the fall semester. 2. It is up to the employee to make sure that they have enough uniforms to be able to report to work in a clean, neat, and in good repair uniform each day. Uniforms that are excessively worn or stained are not acceptable. 3. Stockpersons may wear an approved sweatshirt, jacket, or vest over their uniform shirt, as weather directs. Stockpersons are to wear black or khaki twill pants. Brown twill pants are acceptable, but are being phased out. 4. Kitchen employees are required to wear the uniform shirts, white pants, and/or white skirt from the approved list. Pants are to go to the ankles and skirt hemlines are to fall below the knees. 5. Crew neck uniforms sweatshirts may be worn over uniform shirts as needed for comfort. Hooded sweatshirts are not permitted for kitchen/serving employees. 6. The only exception to the uniform policy will be as follows: A. On Wednesdays the Union t-shirt may be worn with the rest of the approved uniform. B. Every Friday is Spirit Day in Dining Services. Employees may wear W.M.U. shirt or W.M.U. sweatshirt with the rest of the approved uniform. WMU logo/mascot must be predominant logo/marking on the shirt. C. On certain special events, supervisors may change the uniform policy with approval of the dining office, like Halloween, special event dinners, or clean up day. 7. Name tags will be worn by all employees and provided by the dining office. 8. Shoes must be substantial leather construction with non-skid soles in white, black, or brown. Athletic leather shoes are ok. NO heels, open toe, open ankle, Crocks, or canvas shoes will be worn. Safety shoes for all stockpersons will be worn. A $75.00 shoe allowance will be given out each January. 9. WMU Dining Service approved ball-cap style hat or hair net must be worn in all food and utensil contact areas of Dining Services. (employee's choice of which one) Ball-cap style hats must have a Dining Service logo, WMU logo, or be of a solid color to be acceptable. 10. Hair, collar length or below, must be tied or pinned and tucked inside the hair net or WMU Dining Service hat. 11. Jewelry permitted are single necklace, non-dangling earrings, ring, and watch. 12. No false nails or nail polish. Employees with nail polish or false nails must keep gloves on at all times, always washing hands between each glove change. 13. Socks or hose must be worn. 14. Capri pants may be worn in Dining Service from Memorial Day until September 30th. Employees choosing to wear capri pants must purchase them at their own expense and maintain them as they do their University uniform: neat, clean, and free from rips, tears or holes. 14

All Capri pants will adhere to the following specifications: White color only; same white as uniform pants Fabric to be washable. Polyester/cotton or cotton twill only; knits, nylon, or sheer fabrics are not acceptable. Pants must start at waistline and length at the bottom must be below the knee. Fit must be appropriate for working movements; tight body fit is not acceptable. Buttons or trim to be white; contrasting trim or ornamentation is not acceptable. See attached: WMU Uniform Policy for WMU Employees Represented by AFSCME, revised December 17, 2001. WESTERN MICHIGAN UNIVERSITY UNIFORM POLICY FOR WMU EMPLOYEES REPRESENTED BY AFSCME Employees are required to wear the University-authorized uniform during all working hours; the uniform will be clean and in good repair. Employees will be responsible for the laundry, care, and maintenance of their uniforms. University-authorized uniforms are provided for the sole use of staff members represented by AFSCME Local 1668 and may not be worn by other than those University employees. Working hours are defined as: 1. From the posted start of any scheduled regular work period (shift) until the posted end of that work period (shift). This would include any extension (unscheduled overtime or scheduled overtime) of the regular work period (shift). 2. From clock-in/swipe-in at the start of any unscheduled overtime (call-in) work period until clock-out/swipe-out at the end of that work period. Authorized Uniforms: Authorized uniforms are those approved uniforms selected by the employee and purchased by either the University or the employee for their use while at work. Specific garments on the authorized uniform list may be excluded from approval by a division. Departmentally required safety apparel and ID badges shall be considered part of the employee uniform. Note should be made that it is the responsibility of the supervisor to monitor the uniform compliance in the same manner used to monitor safety shoes. Employee hired within three months of the division being supplied with their yearly uniforms will be considered clothed for the year. Example: An employee hired and uniformed in November would not receive new uniforms in January when the division receives its yearly supply of uniforms. Employees may purchase additional uniforms directly from the vendor at the same cost as paid by the University. Care of the uniform is the responsibility of the employee, keeping the uniform in serviceable condition includes not altering the outward appearance; for example, cutting off sleeves and/or collars. Employees will be required to return their uniforms when they leave the Universitys employment. Employees who choose to disregard the policy governing uniforms will be dismissed from work for a reasonable time needed to comply with the regulations and immediately return to work. They shall be subject to disciplinary action as outlined in Section 2,K of the Rules of Conduct for Western Michigan University Employees Represented by American Federation of 15

State, County, and Municipal Employees (AFSCME) which are attached to the back of the collective bargaining agreement, and are printed in the Policy Handbook for WMU employees represented by AFSCME. Employees whose uniforms become unserviceable due to the performance of their duties may choose to purchase additional uniforms at the same cost as paid by the University.
Original Policy Effective: October 1993 Effective Date of Revised Policy: January 6, 2003

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DRESS CODE FOR ASSOCIATES WORKING IN DINING SERVICES

WMU uniform shirts provided by the temporary service agency must be worn at all times while on duty. WMU uniform shirts are to be clean and kept in good repair. Contact the temporary service agency to inquire about purchasing additional uniform shirts. White or Khakis pants or skirts are preferred and must be clean and in good repair. Pants are to be free of holes or fringe. Pants must be hemmed at the ankles and skirts must have a hemline below the knee. Jeans and shorts are not permitted. Flat leather shoes, white or black, must cover the entire foot and have non-skid soles. Socks or hose must be worn at all times. Hair is to be restrained, and hair below the collar must be tied back. Proper hair restraints must be worn. Nail polish or false nails are not permitted. Jewelry permitted are single necklace, non-dangling earrings, ring, and watch.

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REPORTING AND TREATMENT FOR ON-THE-JOB INJURIES

Report all injuries immediately to the unit manager and the employment agency supervisor. The WMU accident form will be filled out. The original will be sent to WMU Environmental Health and Safety, a copy will be faxed to Specialized Staffing by the Dining Service Temporary Employee Coordinator, and a copy will be kept on file by WMU Dining Services. A first aid box is located in the unit office for minor cuts and burns. Protect cuts with a bandage and cover with a finger cot and a glove. If further care is needed for a work-related injury, the manager will complete the appropriate forms.

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Injury Procedure For Employees Of Specialized Staffing Solutions

If you suffer an on-the-job injury that requires medical attention, please follow the instructions below: 1. Call Specialized Staffing Solutions immediately at 978-9788. If after hours, call the emergency number on the answering system, 269-377-7918. Specialized Staffing Solutions is available 24 hours a day, 7 days a week. Your call will be returned promptly. 2. Treatment for our injured employees has been arranged through the following clinic and hospital during the hours listed below: Monday-Friday, 8am-5pm Gull Road Occupational Medicine Center 1820 Shaffer Street Kalamazoo, MI 49048 269-381-7139 7 days/week, 7am-11pm Bronson Express Care 601 John Street Kalamazoo, MI 49001 269-341-8770

24hrs/day, 7days/week Bronson Hospital-Emergency Room 601 John Street Kalamazoo, MI 49001 269-341-6386 3. A Specialized Staffing Solutions recruiter will coordinate medical treatment for the injured employee. If necessary, the recruiter will meet the injured employee at the clinic or hospital. 4. Remember that all injuries require a drug-screening test. 5. Specialized Staffing Solutions will contact the jobsite supervisor immediately to complete the Accident and Injury Report and to interview witnesses if necessary.

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DSBUS 123 AFSCME CALL-IN PROCEDURE

WESTERN MICHIGAN UNIVERSITY DINING SERVICES August 7, 2007

TO: All Dining Service AFSCME Employees FROM: Judy Gipper, Director Dining Services

AFSCME Call-In Procedure

All Dining Service AFCSME employees will call Michigan Message Service to report any absence or for sick leave or annual leave request prior to the start of their scheduled shift. A person at the Message Center will ask for name, a contact phone number, supervisor, return date and type of leave requested. The Message Center will provide a verification number. Employees should record this number in case there is a question or a dispute about a proper call-in. You are to report your absence by calling: 384-7733.

Call-in Annual Leave: As stated in the bargaining agreement, occasionally necessary.. is the principle on which this is based, NOT frequent use. A manager has the right to deny such a request for a call-in annual leave, and per the bargaining agreement, this is one hour from the start of the employees shift. Employees must leave a call back number and be available to be contacted within the first hour of the shift. Please note: 1. If an employee does not leave a contact phone number for the supervisor, the request will be denied. 2. If an employee cannot be contacted within the first hour of their shift, the annual leave request will be denied. 3. Article 10.4.1 states that the annual leave request cannot be for less than two hours or greater than eight hours. Further, Article 10.4.1 states: the employee shall give the Universitys Calling Service as much advance notice as possible; however, the employee must notify the Universitys Calling Service of such an annual leave request prior to the start of the employees shift. Therefore, a callin annual leave request, or a request for additional annual leave time, made after the start of the employees shift will be denied.

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CALL-IN PROCEDURE FOR TEMPORARY EMPLOYEES WORKING IN WMU DINING SERVICES

Temporary employees working in Dining Service must contact the temporary employee agency and Michigan Message Center at least one hour before the start of the shift to report any absence. Two calls are to be made when reporting an absence, follow the instructions provided with each call: WMU (Michigan Message Center): 384-7733 Specialized Staffing Solutions: 978-9788

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RULES OF CONDUCT FOR WMU EMPLOYEES REPRESENTED BY AFSCME

Rules of conduct for employees are intended to promote the orderly and efficient operation of the University, as well as protect the rights of all employees. Violations, therefore, shall be regarded as cause for disciplinary action. These rules are published for the employees' information and protection. Ignorance of work rules is not an acceptable excuse for violation. It is each employee's responsibility to know the rules and abide by them. These rules are not all-inclusive, and other departmental or University regulations may exist. Employees are expected to know and abide by these rules as well. These rules supersede all previous university or departmental rules in conflict with them. RULES OF CONDUCT FOR WESTERN MICHIGAN UNIVERSITY EMPLOYEES REPRESENTED BY AMERICAN FEDERATION OF STATE, COUNTY AND MUNICIPAL EMPLOYEES (AFSCME) The Department of Human Resources shall be consulted regarding the consistency of rule interpretation and appropriateness of the penalty being applied for violation of any of the following Rules of Conduct. Section 1 For violation of any of the following rules, an employee shall be subject to penalties ranging from a formal written warning notice up to, and including, discharge.
A. Neglect of duty. B. Insubordination or refusal to comply with employer's instructions, unless such instructions are injurious to the employee's safety and health. C. 1. Immoral or indecent conduct; 2. Conviction of a felony; 3. Conviction of a misdemeanor involving moral turpitude while an employee of the University; or 4. Violation of local, state, or federal law which causes unfavorable publicity to the University, impairs the credibility of the employee to perform the employees job, or is otherwise connected to University employment. D. Intentional falsification of personnel records, payroll reports, or other University records. E. Theft, intentional destruction, or defacing of University, employee, or student property. F. Deliberate or careless conduct endangering the safety of self or other employees including the provocation or instigation of violence. G. Consuming alcoholic beverages while on duty, except at approved University functions, or the possession or consumption of illegal drugs. H. Abusive, threatening, or coercive treatment of another employee, a student, or a member of the public. I. Reporting for work in an unsafe condition, which includes but is not limited to, being under the influence of alcoholic beverages or drugs. An employee who so reports shall be sent home with pay pending investigation. J. Knowingly admitting an unauthorized person or persons into any locked or restricted building or area of the campus. K. Sleeping while on duty. L. Knowingly swiping/punching the time card of another, allowing ones time card to be swiped/punched by another, or unauthorized altering of a time card. M. For other offenses of equal magnitude to the above.

When an employee engages in conduct in violation of the Section 1 rules and the conduct is committed off-duty and not on University property, the University may discipline the employee, up to and including discharge, whenever the conduct causes unfavorable publicity to the University, impairs the credibility of the employee to perform the employees job, or is otherwise connected to employment at the University. Conduct that is off-duty but on University property or that is directed

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toward University students, employees, representatives, or property is always connected to employment at the University. Likewise, conduct that is on duty but off University property is always connected to employment at the University. Section 2 For the commission of any of the following offenses, an employee shall be subject to disciplinary action up to and including discharge. Disciplinary action for the same or different offenses shall progress in the following manner: 1. Verbal WarningNotification and warning to employee. 2. Written ReprimandFormal notification in writing to employee. 3. SuspensionLoss of work and wages for a specified number of hours or days. 4. Discharge from University employment. The employee will first receive a verbal warning for any Section 2 violation. If an employee receives three (3) written warning notices for the same or different offenses (including absenteeism/tardiness) within a period of twelve consecutive months, the employee shall be subject to a disciplinary suspension of not less than one working day or more than one work week. If an employee receives four written warning notices for the same or different offenses within a period of twelve consecutive months, the employee shall, at the time of the issuance of the fourth such notice, be subject to discharge. If an employee receives two (2) written warning notices for any combination of excessive absenteeism and/or excessive tardiness offences within a period of twelve (12) consecutive months, the employee shall be subject to a disciplinary suspension of not less than one (1) working day or more than one (1) work week. If an employee receives three (3) written warning notices for any combination of excessive absenteeism and/or excessive tardiness offences within a period of twelve (12) consecutive months, the employee shall, at the time of the insurance of the third such notice, be subject to discharge.
A. Excessive absenteeism. Absenteeism is defined as being absent from work without approved leave (AWOL). A written warning will be issued for each period of continued absence of one (1) day or less when an employee is in an AWOL status. Employees who are in AWOL status as the result of a long-term absence when the employee used a minimum of 160 consecutive hours of paid leave will not receive a written warning for AWOL in the first 90 calendar days of the employees return to work from that longterm absence. In order to be exempt from discipline under this 90-day provision, the employee must provide a physicians statement attesting to the employees inability to work during the absences occurring during the 90-day period. This physicians statement must be submitted to the supervisor within two working days of the employees return to work. B. Excessive tardiness. Excessive tardiness is defined as any combination of three(3) or more instances of the following within six consecutive pay periods: 1) swiping/punching a time card in after the start of the shift, 2) failing to swipe/punch a time card in, or 3) being unprepared to begin work at the beginning of the shift. A tardiness of more than one hour will be counted as an instance of absence. Tardiness that is counted in one period for which a reprimand is issued shall not be counted in any other period for the purpose of determining excessive tardiness. C. Failing to swipe/punch a time card out on four occasions within any six consecutive pay periods. D. Inattentiveness to work, including but not limited to, failing to start work at designated time, quitting work before proper time, or leaving assigned work area, building, or project without authorization from appropriate supervisor. E. Posting unauthorized materials on walls or bulletin boards; defacing or removing authorized material from bulletin boards. F. Violation of a safety rule or safety practice. G. Smoking in prohibited areas. H. Failing to report for work without giving the employee's supervisor or department head notice of absence prior to the start of the employee's shift. If it is impossible to give advance notice because of an emergency, notice must be given as soon after the start of such absence as possible and documentation of

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the emergency must be provided within two workdays after the employee's return to work. Vending, soliciting, or collecting contributions on the University's time or premises without prior appropriate authorization from the University. J. Gambling, lottery, or any other game of chance on the employer's premises during working hours. K. Any other offense of equal magnitude to the above. I.

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PERSONAL HYGIENE and FOOD SAFETY

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HANDWASHING The most important duty that you have is to properly wash your hands when working in Dining Services.

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HAND WASHING
Good personal cleanliness, especially proper and frequent hand washing, is vital to prevent food borne illness. Food borne illnesses are infections and illnesses that are due to contaminated food, utensils, or equipment. Hand washing is a vital tool in preventing the spread of bacteria and viruses that can cause infections and food borne illness. Proper hand washing by food employees is absolutely necessary as improperly washed hands are the number one source of harmful microorganisms. Hands should be washed: After using the rest room, and wash again when you return to the kitchen. Before starting to work with food, utensils or equipment (such as directly after punching in or returning from break). After handling raw meat, fish, or poultry and when switching between raw potentially hazardous foods (PHF) and ready-to-eat foods. After handling utensils and equipment that contact raw PHF food or soiled food. After coughing, sneezing, using a tissue, or blowing the nose, or touching your hair, face, etc. After eating or drinking or smoking. After handling garbage or dirty dishes. After handling chemicals. Before putting disposable gloves on.

Proper way to wash hands: Before washing hands, remove any jewelry. Wash hands only in the sinks designated for hand washing. Do not wash hands in a service sink or one used for washing utensils. Follow these five steps: Wet hands and forearms with warm water. Using soap, work up a lather that covers hands and forearms. Vigorously rub hands together for at least 20 seconds. Pay particular attention to between the fingers and thumb and the areas under the fingernails. The fingernail brushes, provided at each hand sink, should be used each time you wash your hands. Rinse hands and forearms thoroughly in clean water. Dry hands and forearms with a single use paper towel. Hand sanitizing is NOT a substitute for proper hand washing.

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REQUIREMENT FOR SINGLE USE DISPOSABLE GLOVES

The Michigan Food Law 2000 prohibits bare hand contact with ready-to-eat foods. The Food Code states in Section 3-301.11 (B): Except when washing fruits and vegetables as specified under section 3-302.15 or when otherwise approved, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Ready-to-eat food is defined as food that is in a form that is edible without washing, cooking, or additional preparation by the food establishment or the consumer and that is reasonably expected to be consumed in that form. Dining Service will provide single-use disposable gloves and will require that all employees wear them when they have direct hand contact with any ready-to-eat food. When gloves are used, they must be used for only one task and then discarded. All food workers must wash their hands before putting on a clean pair of disposable gloves. Single-use gloves are an addition, not a substitute, for proper hand washing. Single use gloves should be: Put on directly after washing your hands and prior to directly handling ready to eat foods. Correctly sized to fit your hands. Changed between handling raw foods and cooked or ready-to-eat foods. Discarded when torn, contaminated, or removed for any reason. Changed to minimize buildup of perspiration and bacteria inside the glove. Never immersed past the cuff. Never reused under any circumstances.

CUTS, WOUNDS AND SORES

Any cuts, wounds, or open sores on the hands and arms must be completely covered by a waterproof bandage. Any bandage on the fingers/thumb must be covered by a finger cot. Single-use gloves must be worn over any bandages on the hands or fingers.

JEWELRY/FINGERNAILS
Jewelry is not appropriate in the food service environment. Wedding bands, wrist watches, and simple pierced earrings with no dangles are permitted. Any other jewelry, such as religious medal, must be worn under the clothing in a manner that is not visible or able to come loose. In the interest of sanitation and appearance, fingernails should be neatly trimmed and clean at all times. Fingernail polish or artificial nails are not allowed.

HAIR RESTRAINT POLICY

All Dining Service employees (students and regular) and temporary employees will be required to wear hair restraints, such as hats (baseball style cap), hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food. Hair nets will be provided by Western Michigan University. To reduce waste & expense, please reuse hairnets for as long as possible. The unit supervisor will make the final determination if a hair restraint is acceptable. 28

EMPLOYEE HEALTH REPORTING REQUIREMENT

FOOD CAN BE CONTAMINATED BY FOOD EMPLOYEES IN THESE WAYS:
Improper washing of hands Employee is ill with a food borne illness or is a carrier of a food borne illness Employee has gastroenteritis (diarrhea, vomiting, nausea, fever, sore throat with fever, or jaundice) Employee has an improperly covered infected wound on hand or arm or exposed body part

REQUIREMENTS OF MICHIGAN FOOD LAW:

1. 2. Food employees are required by law to report information about their health or activities as they related to diseases transmissible through food. Food employees must report this information to the person in charge (dining manager) in a manner that allows the manager to prevent the likelihood of food borne disease transmission. High risk conditions (the Big 4) must be reported to the dining manager if the food employee or a household member of the food employee has been a) exposed to one of the Big 4 OR b) has a suspicion they have one of the Big 4 OR c) has been diagnosed with one of the Big 4. High Risk conditions (Big 4) are: Hepatitis A E. Coli 0156:H7 Salmonella typhi (Typhoid fever) Shigellosis (Shigella) Food employees must report CURRENT symptoms associated with gastrointestinal illness or infected lesion on exposed body part: Diarrhea Fever Vomiting Jaundice Sore throat with fever Infected lesion (a lesion that contains pus, such as a boil or infected wound) that cannot be properly and fully covered.

3.

4.

5. If you are ill with any of the above conditions or symptoms, you are to call in sick and stay home. Contact your dining manager for further information and instructions in these situations.

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Form 2

FOOD EMPLOYEE REPORTING AGREEMENT Preventing Transmission of Disease through Food by Infected Food Employees with Emphasis on Illness due to Salmonella Typhi, Shigella spp., Escherichia coli 0157:H7, and Hepatitis A Virus

The purpose of this agreement is to ensure that Food Employees notify the Person in Charge when they experience any of the conditions listed so that the Person in Charge can take appropriate steps to preclude the transmission of foodborne illness. I AGREE TO REPORT TO THE PERSON IN CHARGE: Future Symptoms and Pustular Lesions: 1.
2. 3. 4. 5. 6. Diarrhea Fever Vomiting Jaundice Sore throat with fever Lesions containing pus on the hand, wrist, or an exposed body part (such as boils and infected wounds, however small)

Future Medical diagnosis:

Whenever diagnosed as being ill with typhoid fever (Salmonella Typhi), Shigellosis (shigella spp.), Escherichia coli 0157H7 infection (E.coli 0157:H7), or hepatitis A (hepatitis A virus).

Future High-Risk Conditions:

1. 2. 3. Exposure to or suspicion of causing any confirmed outbreak of typhoid fever, shigellosis, E. coli 0157:H7 infection, or hepatitis A A household member diagnosed with typhoid fever, shigellosis, illness due to E. coli 0157:H7, or hepatitis A A household member attending or working in a setting experiencing a confirmed outbreak of typhoid fever, shigellosis, illness due to E. coli 0157:H7, or hepatitis A

I have read (or had explained to me) and understand the requirements concerning my responsibilities under the Food Code and this agreement to comply with: 1. 2. 3. Reporting requirements specified above involving symptoms, diagnoses, and high-risk conditions specified. Work restrictions or exclusions that are imposed upon me: and Good hygienic practices.

I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the food regulatory authority that may jeopardize my employment and may involve legal action against me.

Applicant or Food Employee Name (please print)_______________________________________________________ Signature of Applicant or Food Employee _________________________________________Date ________________ Signature of Permit Holders Representative ___________________________________

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CUSTOMER SERVICE

31

EMPLOYEE RELATIONS
KEY POINTS FOR SUCCESS IN DINING SERVICES:
Regular attendance is important. Tardiness should be avoided. Take pride in your work. Communicate with your manager/supervisor. Ask questions. Pay attention to your performance evaluation and how it can help you improve. Become familiar with the Universitys policies and procedures. Report any unsafe conditions or injuries to your manager or supervisor immediately. Report any discriminatory acts or harassment to your manager or supervisor immediately. Understand that drug and alcohol use, possession or sale of, is prohibited. Solicitation during work is not permitted. Confidential information is communicated only to the appropriate people. Honesty and truthfulness are expected at all times. If you have questions, ask. Dont operate on assumptions, get the facts. Be a team player.

ATTITUDE
The longer l live, the more I realize the impact of attitude on life. Attitude to me is more important than facts. Its more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people think or do. It is more important than appearance, giftedness or skill. It will make or break a company, a church, or a home. The remarkable thing is we have a chance every day, regarding the attitude we will embrace for that day. We cannot change our past: we cannot change the fact that people will act in a certain way. We cannot change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude. I am convinced that life is 10% what happens to me and 90% how I react to it. And so it is with you. We are in charge of our attitude!
Chuck Swindoll

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SERVING THE CUSTOMER

We are here to serve our customers. Our customers are anyone eating in our dining room or getting a carryout meal; this includes students, our own employees, and all other members of the WMU community and their guests. The key responsibilities in customer service are: Provide a pleasant environment Speak to the customer in a pleasant and helpful manner. Avoid shouting, using a loud voice, unnecessary conversation, or drawing attention to yourself or a customer. Maintain a neat appearance. Present food in an attractive and appetizing manner Take care of food spilled on the serving counters and floors immediately If a menu item does not have a good appearance, bring it to the cooks attention. Change pans and utensils that have burned or dried on food. Keep the serving area filled and clean Change pans of food or menu items when down to the last serving or two; neatly add the last serving or two to the new pan. Use a spatula or tongs; do not ever dump food from one pan to another in front of the customer. If food cannot be neatly moved to the new pan, bring the old pan to the kitchen for the remaining amounts to be added to a new pan. Do not put food scrapings from a casserole on top of a new pan of food. Wipe up spills and keep all areas clean.

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DINING ROOM AND LINE SERVICE DUTIES

The line person is responsible for the appearance of the serving areas and the dining room in each food service unit. Being pleasant and helpful to the customer, arranging the food in an attractive manner, and keeping the serving area filled and clean are among the servers responsibilities. Before starting work, be in proper uniform, wear your hair restraint, and wash your hands. Guidelines for proper sanitation, personal appearance, hand washing, and glove usage are discussed in another section in the training manual. Opening the Serving Area The morning line person will immediately turn on the steam tables, toaster, coffee maker, waffle irons, and other equipment to insure proper hot and cold holding temperatures. Fill the steam table wells with water and a few drops of white vinegar to prevent lime build up. However, some units have dry wells and do not need water. Prepare wash and sanitizing solutions in color-coded pails for cleaning and sanitizing towels. Store towels being used in these solutions at all times. All serving stations except the deli sandwich and carry out are self-serve. Put out a double set of utensils for the self-serve hot lines, salad bars, and condiment bars. Use serving carts to pick up and replace food in the dining room and on the hot line. Check with the cooks for the pan size used for food, food arrangement in the steam table wells, ingredients in the food products, and planned over food to be served. Label foods on the hot line, salad, condiment, deli sandwich, and cereal and dessert bars. Each unit may use different labeling methods. Pick up food for the hot food serving line 10 minutes before serving time. Hot foods are always served hot: 140 degrees or above and cold foods served cold: 41 degrees or below. Show the student runner where the food is located in each hot cart. Arrange food in an attractive and convenient manner for customer selection. Turn serving cart lights on when food is in the wells. Make sure you or the student runner, tell the cooks when they take the last pan of food from the kitchen. Be proud of the food you serve! Be aware of the quality of all products being served. Check with the cooks or manager when the food item looks under or over cooked, unappetizing, too dry etc. Other Tasks for line Servers Other tasks may include preparing back-ups for refills. Panning rolls, preparing desserts, organizing cooler shelves, etc. After service, utensils are washed by hand, placed on a dish rack, run through the dish machine (to sanitize) and returned to the appropriate area for storage. Clean utility carts as they are used.

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Maintaining the Serving Line Always keep the serving area attractive and clean. Food is to be kept looking fresh and attractive. Change pans and utensils when they get dried food on them. Replace any serving utensil that is dropped, soiled, or not suitable for sanitary, customer service. Use clean hot pads to handle hot food. When changing steam table pans, remove the pan from the steam table. Consolidate food on a cart, counter, or other workspace. Place the new pan into the steam table. Keep rotation in mind. Newly prepared food should not be placed on top of old food. Be careful of appearance. Casseroles such as lasagna should not have old food scraped on top of new Bring casseroles back to the cooks to recycle. Use tongs to neatly arrange and add items to new serving pans. Do not fill pans above the rim. This food will not stay hot/cold. Continuously clean the serving areas to remove spills, empty pans, pick up serving areas, and sweep the floor. Keep all food in the serving lines until the end of the serving period.

Closing the Serving Line Pull food off the serving line five minutes after the meal period ends. (Do not pull food while customers are serving themselves.) Bring food from the line to the kitchen. The cooks will determine which foods to save or discard. Turn off all steam tables, drain the water, and wipe clean and dry at the end of the day. Wipe off all counters and carts, put away all food in proper place, organize coolers and storage areas, and sweep the floor. Sweep the floor. Turn off the serving line lights and fans.

BEVERAGE MACHINE PROCEDURES

Milk Machines (5 gallon bag dispensers) Hoses must be cut at a 45-degree angle and must not extend more then one inch below the handle plate. When the machine is not in use, hoses must be folded up into refrigeration area. Milk plugs need to be washed and rinsed daily and stored in 400ppm Quat sanitizing solution. Coke, Juice, Cappuccino, & Flavored Water Machines Nozzles need to be washed, rinsed, and sanitized daily and reinstalled on the machine. Nozzles can be soaked overnight.

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SERVING LINES AND BARS:

Hot Food Line Service The hot line service consists of entrees and side dishes listed on the weekly cycle menu. The line person picks up hot food from the hot holding carts prior to serving time, replenishes the food on the line, keeps the serving line clean, and closes the line at the end of service. It is very important that the hot foods be kept at, or above, 140 degrees hot holding temperature during the serving time.

Deli Serving Line The deli serving line features a selection of breads, sandwich meats, meat salads, and deluxe items. The temperatures are held at 41 degrees or below. All deli food is ready to eat, and must be handled with gloves or tongs.

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Salad Bar The salad bar features an extensive array of ready to eat salad items from tossed salad mixtures, meats, tofu, beans, cheese, toppings, dressings, pasta salads, fruits, yogurt, and puddings. All cold items served must be maintained at 41 degrees or below. Check food temperature regularly throughout the day. If the product is over 41 degrees check with your manager.

Condiment Bar The condiment bar includes ketchup, mustard, mayo, lettuce, tomatoes, pickles, olives, etc. and is kept at 41 degrees or below.

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Dessert Bar The dessert bar is rotated according to the weekly cycle menu. Replenishing the desserts and keeping the display neat is the main goal. All cream pies are to be served quickly and thrown out if sitting out for more than one hour.

Waffle Bar The waffle bar is put out for breakfast and lunch service and includes the waffle irons, waffle batter put on ice, in a refrigerated unit, or clock dotted, toppings, syrup, and butter.

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FOOD SERVICE SANITATION

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FOOD SERVICE SANITATION

Why should we be concerned with food service sanitation? Responsibility to the customer to serve wholesome food Good sanitation is related to high quality Profitability must avoid loss of products, our good reputation, or legal consequences of failure to provide sanitary and wholesome food. Health inspections Dining Services must be in compliance with health codes at all times. In addition, we must pass the twice per year unannounced inspections by the county health inspector. What are the key components of good sanitation? Follow all food handling requirements Use proper cleaning and sanitizing procedures Avoid food contamination: 4 types of contamination - Biological bacterial, fungi, or virus - Chemical soap, degreaser, etc. - Physical metal shavings, jewelry, hair, fingernail polish - Cross Contamination ready to eat foods brought into contact with raw foods Cleaning and Sanitizing: All food contact surfaces must be cleaned and sanitized after each use. Any surface that has been in contact with food for a four hour period must be recleaned and sanitized before continuing operations. Cleaning: Removing all soil with soap and hot water through washing Washing is done using: hot soapy water in a green pail or in a utility sink first sink of the three tub sink in the first compartment of the dishmachine Washing is always followed by rinsing using hot clean water Sanitizing: Eliminating germs Sanitizing is done: applying sanitizing solution of proper concentration from red pail with clean towel stored in sanitizing solution Spraying properly concentrated sanitizing solution on food contact surface third sink of three tub sink filled with proper concentration of sanitizer and fully emersing pans or utensils for 30 seconds final compartment of dishmachine with hot water at 180 degrees F. Air Dry: All dishes, utensils, pots and pans, equipment, food contact surfaces must be air dried after sanitizing process. Always clean and sanitize as you go.

SANITIZER

Quat-San is the approved sanitizer for use in the dining unit. It should be use in room temperature water at a concentration of 200 ppm. The dispensers installed in the units should always be used to ensure the proper beginning concentration. All units must stock Quat-San test strips to ensure sanitizing solutions are maintained between 200 ppm. Sanitizer in red pails should be changed twice per shift or if the sanitizer water becomes soiled. 40

Towels need to be stored in the sanitizing solution in the designated red sanitizer pails. The sanitizer may also be applied using a labeled spray bottle.

TEMPERATURE LOG- DISH MACHINE

Each unit shall monitor the temperature of the wash and final rinse water of their dish machine to ensure the following minimum temperatures: Wash................ 150-160 degrees Final Rinse ........ 180-194 degrees

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APPROVED CHEMICAL LIST/MSDS FORMS The following chemicals are approved for use in the dining units: Array Plastic and China De Stainer (Bernhard Center) Array Heavy Duty Plus Dish Machine Detergent Array Acid De Lime Array More Suds Pot & Pan Detergent Array Flatware Pre Soak Array Oven and Grill De Greaser Array Crystal Dri Array Quat San Laundry Detergent Glass Cleaner Stainless Steel Polish Ultra Clean Ajax Cleaner with Chlorine BL Sani-Sure Pot Sink Sanitizer (Ice Cream Machines) Keating Klenser (Bernhard Center) Other chemicals, such as bleach, formula 939, or others used by custodial staff are not approved for use in the dining units by dining service employees. Material Safety Data Sheets (MSDS) for all approved Dining Services chemicals will be located in each dining unit, and the environmental health and safety offices.

Personal Protective Equipment (PPE) for Dining Service Employees

Each unit is responsible for training its employees in the proper use of personal protective equipment, as dictated by the departmental PPE policy. Employees must be informed as to which tasks require PPE. Where PPEs call for safety glasses with shields, safety goggles should be used, PPE consists of the following items to be procured from University Stores: safety goggles rubber gloves kevlar gloves (mesh)- managers order long rubber gloves Dish Room Employees Employees coming in contact with pot & pan soap, plastic & china destainer, and silverware pre soak need to be trained in the proper use of PPE with these products. Thus training must be documented and sent to the Environmental Health and Safety office. Employees degreasing exhaust hood filters and coming in contact with oven & grill degreaser are required to attend a training session regarding this task. Our exhaust hoods are cleaned by a professional company.

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THE FOLLOWING APPROVED CHEMICALS IN DINING SERVICES REQUIRE THE USE OF PERSONAL PROTECTIVE EQUIPMENT.
(Updated July 27, 2007) Chemical
Array (GFS) Acid D-Lime

Identified Hazards
Eye and Face Hand (skin) protection

Personal Protective Equipment Required

Safety goggles required Household rubber gloves must be worn Use Adequate Ventilation and/or wear a mask Safety goggles required (dining units are to have eye-wash solution or eye-wash station) Protective clothing Use adequate ventilation and/or a mask Long black rubber gloves (over the elbow) Household rubber gloves Use adequate ventilation (Do not point toward face when dispensing product.) Safety goggles required Household rubber gloves must be worn Wear a mask if handling creates airborne dust Safety goggles required Household rubber gloves must be worn Use adequate ventilation and/or wear a mask Safety goggles required Household rubber gloves must be worn

Array (GFS) Oven & Grill Degreaser

Eye and Face Whole Body (skin) Respiratory Hand protection Skin irritant Respiratory

Arrow Stainless Steel Polish Claire Stainless Steel Maintainer

Plastic & China Destainer

Eye and Face Hand (Skin) protection Respiratory Eye and Face Hand (Skin) protection Respiratory Eye and Face Hand (Skin) protection

Ice Cream/ Beverage Equipment Cleaner/Sanitizer

Coffee Equipment Cleaner

Task or Assignment Descriptions requiring the use of Personal Protective Equipment Task Identified Hazards Personal Protective Equipment Required
Cleaning slicer Operating powered pallet jack Cuts Compression/impact of foot from powered equipment Wear Kevlar Gloves Safety-toe shoes

Although no Personal Protective Equipment is required for the following chemical, if major exposure is to occur, Personal Protective Equipment is required as follows: Chemical
Array (GFS) Quat San Array (GFS) Powder Flat Presoak Array (GFS) Dish Machine Detergent Keating Cleaner Glass Cleaner

Identified Hazards
Skin irritant Eye and Face Skin irritant Eye and Face Skin irritant Eye and Face Respiratory Eye and Face Respiratory Eye

Personal Protective Equipment Required

Rubber gloves Safety goggles Household rubber gloves Safety goggles Household rubber gloves Safety goggles Mask (if creates airborne dust) Safety goggles Mask (if creates airborne dust) Safety goggles

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44

FOOD HANDLING REQUIREMENTS

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WHAT ALLOWS FOOD BORNE PATHOGENS TO GROW?

Food Acidity Time

FOOD

Temperature Oxygen Moisture

*Food borne pathogens need nutrients to grow, specifically carbohydrates and protein. These are commonly found in potentially hazardous foods, such as milk, eggs, meat, and fish.

ACIDITY
*Bacteria grows best in an environment that is neutral or slightly acidic; most foods fall into this range. *Most types of bacteria cannot live in foods that are acidic.

TIME

*Allowing food to stay in the TEMPERATURE DANGER ZONE for more than 4 hours allows bacteria to grow rapidly and will make the consumer ill. *Restricting the time that food is in the Temperature Danger Zone prevents bacteria from growing.

TEMPERATURE

*TEMPERATURE DANGER ZONE is between 41 and 140F *Bacteria reproduces quickly between these temperatures, doubling their population every 20 minutes. *Keeping foods refrigerated until its time to cook them and cooling leftovers quickly can prevent this problem.

OXYGEN
*Most microorganisms need oxygen to grow *Oxygen is excluded from the environment when an item is canned. * Some types of bacteria grow without oxygen; cooked rice, untreated garlic & oil mixtures, and baked potatoes have been associated with certain types of bacteria that grow without oxygen.

MOISTURE

*Microorganisms must have a high moisture content to thrive. *Bacteria, yeast, and molds multiply rapidly in areas with high moisture content. *Some examples of foods with high moisture content are meats, produce, and soft cheese.

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POTENTIALLY HAZARDOUS FOODS (PHF) AND TEMPERATURES (Critical information)

The following is a list of PHF: 1. 2. 3. 4. 5. Meat, fish, poultry and seafood Eggs and dairy products and soy milk Starches: cooked rice, pasta, and potatoes Fruits and vegetables: tofu, sprouts, and cut melons Garlic or herb bottled in oil.

Time and temperatures control of PHF: 1. 2. 3. 4. PHF must be maintained at 41oF or below or 140 oF or above. PHF can spend a maximum of four hours in temperatures danger zone. The temperature danger zone is 41oF to 140 oF and must be discarded after four hours in the temperature danger zone. Temperatures are to be taken and recorded on temperature logs for all PHF. If a PHF food is not able to be held below or above the temperature danger zone, then time is used as a control. When using the four hour rule as a control, you must note the time the item is placed in service and the time the item is discarded. This is called clock doting.

CROSS-CONTAMINATION
Cross-contamination is the transfer of harmful bacteria from one food to another by means of a non-food surface, such as utensils, equipment, or improper personal hygiene or handwashing. Cross-contamination can be controlled by adhering to safe food handling practices such as: Following proper hand-washing procedures. Restrict any employee from working with any symptoms of gastroenteritis or illness per Food Code (see page 29). Keep all beverages covered in a labeled, styrofoam cup with a drinking straw. Follow rules for proper use of cutting boards: use a separate cutting board for raw meat or raw poutry. Be sure to properly clean and sanitize cutting boards between food products. Follow rules for proper use and disposal of gloves. Change gloves as often as you would wash your hands. Avoid preparing raw and cooked foods in the same work area. Store raw and cooked foods in separate areas. Store raw meats below cooked foods or foods that will no longer be cooked. 47

 Follow rules for proper use and concentration of sanitizers in work area and on towels. Follow rules for proper washing and sanitizing of equipment, utensils, knives, and dishes.

Hazard Analysis Critical Control Point (HACCP)

HAACP is identifying critical steps in food service in which proper procedures must be followed to avoid food borne illness. These steps are directly related to avoiding the contamination of food or minimizing the growth of bacteria in food. These critical steps are: - Proper personal hygiene practices - Proper receiving of food - Correct storage environments and rotations of food stores - Proper thawing procedures - Correctly cooking food - Serving and handling food in a manner that minimizes the employee or customer from contaminating the food. - Proper cooling of food to be saved for later service and proper reheating of leftover food. - Cleanliness of the environment through the use of proper sanitation solutions and adherence to safe and sanitary workplace practices.

HACCP: KEY CONTROL POINTS FOR FOOD SAFETY

Basic Procedures Temperature procedures and recording are in place in all key areas Personal Hygiene Proper hand washing procedures followed & no ill food workers Cleaning and sanitizing is properly carried out for all food contact surfaces Cross Contamination is avoided in all areas Receiving Purchase food from reputable vendors transported under proper temperature and conditions Properly check food at dock and move immediately to proper storage Products delivered at correct temperature All items are properly packaged and no signs of damage to packaging Storage Keep frozen food in freezer at 0 F or below. Keep refrigerated food at 41 F or below. Dry storage areas must be clean, dry, and well ventilated. Rotate all inventory: use First In, First Out (FIFO) method of inventory. In cooler and freezer store ready to eat food and cooked food on top, followed by fish/eggs, then raw beef/pork, and poultry always to be stored below all other items. All foods must be 6 inches above the floor. Never store chemicals near food. 48

Thawing Process Refrigeration at 41 F or below (do not store anything below thawing chicken or meat). Submerge under running water at 70 F or below for no more than 2 hours. (Emergencies Only)

NEVER THAW AT ROOM TEMPERATURE

Cooking Minimize time food is in the temperatures danger zone: 41 F and 140 F. Follow minimum cooking temperatures as indicated on the temperature record chart. Achieve required temperature for a minimum of 15 seconds. Batch cooking minimizes left overs and the need for cooling Serving Do not mix fresh food with old food. Assure proper serving utensils in all food; replace utensils that are contaminated. Hold hot food at 140 F or higher. Hold cold food at 41 F or lower. Certain potentiall hazardous foods are held in serving area for no more that four hours before they must be used or thrown away; time recording is essential for these products. Assure sneeze guards are properly positioned and customers are getting clean dishes each time they are at the serving line. Remove serving utensils when storing food. Wipe up spills immediately Cooling and Reheating Leftovers Temperature danger zones are between 41 F and 140 F. Follow the ABSs of cooling to meet food cooling requirments: Food must be cooled to 70 F within 2 hours. Cooled from 70 F to 41 F within 4 hours or less. Check list of recipes on ABC procedure or check for special instructions Separate hot food into smaller portions and/or place in shallow 2 pan. Food that is being cooled must be in an open cart. Cover, label and date according to date marking procedure, which includes two dates (date prepared and use by date) . Fully cover pan when properly cooled. Discard any items immediately when they are beyond the use by date. Reheating Leftovers Must reheat leftovers to 165 F within 2 hours. Reheat only once. Never reheat deep fried foods.

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Cooling procedures
All foods cooked and served hot will be held at 140oF during service. Those foods that are to be utilized as leftovers or as ingredients in other recipes are to be cooled as follows: From 140oF to 70oF in two hours or less. From 70oF to 41oF in an additional four hours or less. Additional important notes: Cooling procedures must be used on PHF being cooled from temperatuers less that 140oF, such as room temperature. An example would be a can of open tuna that was open and will not be immediately cooked. Certain recipes may include special instructions for cooling. An important example is that baked potatoes are to be sliced in half lengthwise for cooling. There are three methods of cooling followed in WMU Dining Services, known as the ABCs. Always follow the proper method for individual items, according to the ABCs Cooling Procedures.

THE ABCS OF COOLING

Directions for using the ABCs of cooling: 1. Locate the recipe name of the product that you are cooling on the following lists (see sample). Identify the cooling code next to the recipe name. Sample: ACCEPTED COOLING METHODS BY FOOD CATEGORY RECIPE NAME Roast Beef Beef stew, canned Veal Parmesan, Fried Beef Teriyaki Wrap Canadian Bacon Lasagna, Meat COOLING PROCEDURE A C B B A C

2. Refer to the Cooling procedure Key chart and follow the cooling procedure for that cooling code. 3. Verify that the temperature is 41 or below when you cover, label and date the product. 50

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CALIBRATING A PROBE THERMOMETER When calibrating thermometer, handle it gently, because rough handling or dropping will cause it to lose calibration.

WHEN: Calibrate each thermometer frequently. Weekly or at least once a month, or after a thermometer is dropped. HOW: Fill a medium-sized glass with ice. Add water to ice. Place thermometer in glass of ice water. Wait 3 minutes. Stir water occasionally. After 3 minutes, thermometer should read 32 F. WHO: Each chef or cook doing food preparation of potentially hazardous foods should have access to a probe thermometer. Servers also are to have ready access to a probe thermometer to continually check food on the serving line.

CORRECTIVE ACTION If a thermometer does not read 32 F after it has been in ice water for 3 minutes: Leave it in the ice water. Using pliers, 7/16 wrench, or an adjustable wrench, turn the adjustable nut on the back of the thermometer until the needle reads 32 F. It may be necessary to add more ice. Wait 3 minutes, stir occasionally. After 3 minutes, the thermometer should read 32 F. If not, repeat corrective action.

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Date Marking
PHF must have proper Date Marking. Date marking consists of two dates: 1. 2. Date prepared (such as tuna salad) or date a produce was opened (such as hummus or feta cheese.) Use by date, which is seven days counting the day prepared or opened.

Special notes: Foods that have been prepared and frozed for future use and foods being prepared for an upcoming meal must also be covered, labeled and dated per date marking requirements. Examples: Salami which is sliced and then frozen for future use. Cover, label, and date salami. When it is taken from the freezer to be put back in service remember to change the use by date. Foods being prepared for upcoming wraps and sandwiches must be covered, labeled and dated according to date marking requirments. Food may not be stored beyond the use by date.

FOOD TEMPERATURE LOGS

The cooks will be provided with a temperature log to record the temperature of all prepared foods. Each product will need to be checked several times. As an example, the cooks will check each basket of fried chicken and each batch of stir-fry. Each temperature of the same product does not need to be recorded every time, but it must be taken. The log sheet allows room for several recordings. Each pan will be checked before sending it to the line or placing it in the hot cart. Food should be continually checked throughout the meal period. These temperature checks will also include cold items such as the meat salads (tuna and egg, etc.) before they are sent to the line. One log sheet should be completed for each meal. These temperature log sheets will be turned in along with the production sheets on a daily basis. Theses completed logs should be filed and kept for at least 3 months. Target temperatures are listed on the log sheets. Appropriate action, such as continued cooking, rapid cooling, or disposal, must be taken when minimum temperatures are not met. Each employee should have a properly calibrated thermometer to ensure accurate temperature readings. SEE FOOD TEMPERATURE LOG ON THE FOLLOWING PAGE.

COOLER AND FREEZER TEMPERATURE LOGS

The following logs will be posted outside every cooler and freezer in each unit. Temperatures will be recorded at least twice per day. It is required that temperatures be taken at opening each day and again at closing. A midday temperature recording is optional but recommended. One sheet per month, will be used for each cooler or freezer. This will ensure that our food products are being stored at the correct temperatures.

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56

Microorganisms associated with foodborne illness:

Illness: Infection with Yersinia bacteria Incubation 1 to 3 days period: Symptoms: Enterocolitis, may mimic acute appendicitis Foods Raw milk, chocolate milk, water, pork, other raw meats Implicated: Steps for Purchase pasteurized milk; cook foods thoroughly; no cross-contamination prevention:

Illness caused by bacterial intoxication Illness: Incubation 1/2 hour period: Symptoms: Watery diarrhea abdominal cramps and pain Foods Cooked rice, corn and potatoes Implicated: Steps for Avoid temperature abuse, cook and hold food at proper temperatures; cool prevention: properly

57

Illness: Bacterial infection, even with low numbers of cells Incubation period: One to seven days Symptoms: Nausea, abdominal cramps, diarrhea, headache - varying in severity Foods Implicated: Poultry and contaminated water Steps for Cook foods properly; prevent cross-contamination prevention:

Illness: Parasitic infection Incubation Two to ten days period: Symptoms: Watery diarrhea accompanied by mild stomach cramping, nausea, loss of appetite. Symptoms may last 10 to 15 days

Foods Contaminated water and produce Implicated: Steps for Wash hands after using the toilet; avoid water that may be contaminated prevention:

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I llness:

Toxin produced by Clostridium botulinum bacteria

Incubation 12 to 36 hours period: Symptoms: Nausea, vomiting, diarrhea,fatigue, headache, dry mouth, double vision, muscle paralysis, respiratory failure

Foods Low-acid, improperly canned foods, temperature abused vegetables, meats, Implicated: sausage, fish Steps for Properly preserve foods following recommended procedures; cook foods prevention: thoroughly

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Illness: Toxin mediated bacterial infection Incubation 8 to 24 hours period: Symptoms: Diarrhea, abdominal cramps, headache, chills Foods Meat, poultry, and other foods held for serving at warm, but not hot, Implicated: temperatures Steps for Cool foods rapidly after cooking; hold hot foods above 140 degrees F prevention:

I llness: Incubation period: Symptoms: Foods Implicated: Steps for prevention:

Infection with Norwalk virus 12 to 48 hours Nausea, vomiting, diarrhea, abdominal cramps Raw oysters/shellfish, contaminated water and ice, ready-to-eat foods. Adequate treatment and disposal of sewage; restriction of infected food handlers from working with food until they no longer shed virus

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I llness: Infection with Salmonella bacteria Incubation 12 to 24 hours period: Symptoms: Nausea, diarrhea, abdominal pain, fever, headache, chills, prostration Foods Meat, poultry, egg or dairy products Implicated: Steps for Cook thoroughly, avoid cross-contamination, exclude infected food handlers. prevention:

Illness: Strain of enteropathic E. coli bacteria that produces toxins in human intestine Incubation Two to four days period: Symptoms: Hemorrhagic colitis; hemolytic uremic syndrome Foods Raw and undercooked ground beef, raw milk, alfalfa sprouts, unpasteurized Implicated: fruit juices, dry-cured salami, lettuce, game meat, and cheese curds. Steps for Thoroughly cook meat; avoid cross-contamination; only use pasteurized fruit prevention: juices. Exclude infected food handlers.

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I llness: Bacterial infection from strain of Listeria monocytogenes Incubation Two days to three weeks period: Symptoms: Meningitis, sepsticemia, miscarriage Foods Vegetables, unpasterized milk and dairy foods, raw meat, and ready-to-eat Implicated: foods including deli meats Steps for Purchase pasteurized milk and other dairy foods, cook foods properly, avoid prevention: cross- contamination; use sanitary practices

I llness: Toxin produced by bacteria strain of Staphylococcus aureus. Incubation One to six hours period: Symptoms: Severe vomiting, diarrhea, abdominal cramping Foods Custard or cream-filled baked goods, ham, poultry, eggs, potato salad, cream Implicated: sauces, sandwich fillings Steps for Refrigerate foods, use safe food handling practices; restrict food handlers prevention: with open cuts and sores.

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Viral infection

I llness: Incubation period: Symptoms: Mild fever, general weakness, nausea, abdominal pain; can develop into jaundice Foods Ready-to-eat foods, shellfish, fresh green onions, contaminated water Implicated: Steps for Wash hands properly at appropriate time. Avoid bare hand contact with food; purchase shellfish prevention: from reputable supplier; exclude employees diagnosed with Hepatitis A from work

Bacterial infection caused by strains of parahaemolyticus and vulniticus

I llness: Incubation period: Symptoms: Diarrhea, abdominal cramps; nausea and vomiting; fever and chills Foods Raw or partially cooked oysters Implicated: Steps for Purchase oysters from approved, reputable supplier; cook to 145 degrees F internal prevention: temperature

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64

SAFETY

65

SAFETY
Maintaining a Safe Environment: protecting yourself and your customers
Think about food and personal safety at all times. Safety in both areas makes a difference. Learn the safe and proper use of equipment. Wipe up spillseven if you did not do it. Use wet floor sign when appropriate. Walk never run in the kitchen or serving area. Store personal items such as jackets and purses away from food. Wear a clean apron, change when neccessary. Rotate jobs to avoid muscle stress. Choking posters are located in the kitchen. Wear personal protective gear when working with chemicals [Refer to material safety data sheets and the 7 PPEs in the sanitation section] Do not spray or store chemicals near food. All chemicals need to be labeled and stored away from food. White vinegar used for cleaning needs to be labeled for cleaning only. Preventing Burns and Fires Use potholders when touching hot products in the kitchen and on the line. Be aware that some surfaces are hot, such as the top edge of the copper. Stand back when opening the door of the combi oven to let steam escape. Open pans and coppers covers away from you. To prevent fires, turn equipment off when done, and clean and sanitize as soon as possible. Wipe up spills as soon as they occur. Set a timer to take product out of the oven. Preventing Slips, Falls, and lifting Injuries Wear good support shoes with good floor grip. Clean as you go. Sweep the floor in your area when done with your product. Pick up food off the floor. Wipe up water off the floor. Be aware of where you are walking. Notice corners and congested areas as you walk. Lift with your knees. Do not turn and lift at the same time. Tighten stomach muscles as you lift. Check packing weight on a case to see if its to heavy for you to lift. Ask a coworker to help you lift the case if its too heavy.

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KNIFE SAFETY
Preventing Cuts and Lacerations Wear appropriate gloves and protective gear for the task. Inspect equipment for safety before beginning to work. Organize the task/have room to work. Pay attention to the task at hand. Operate and clean equipment according to manufacturers specifications. Clean as you are doing the task. Use proper storage equipment. Use lock out procedures for cleaning equipment. Cut away from your body. Never cut into your hand. Use mesh gloves when cleaning the meat & cheese slicer, tomato slicer, and lemon slicer. Make sure the work station and your hands are clean and dry. Bring utensils and knives to the utility sink and place in a wire rack for future washing by hand. Wash knives separately. Never put knives in the bottom of the sink. Never catch a falling knife, stand back and let it fall.

Dining Service First Aid Kits Located in or by every unit managers office. Contents include first aid supplies such as bandages, gloves, ointments and sprays for cuts and burns. Medications, such as pain reliever's, are not supplied in the first aid kit. You must supply your own medication.

LOCKOUT POLICY

Dining Service Conforms to the University lockout policy. Lockout is a procedure to protect employees from unintended machine motion or unintended release of energy which could cause injury when the machinery is cleaned, repaired, or in some way serviced. Each kitchen has lockout devices and tags that are to be used when equipment is locked out. Ask your supervisor about how to use lockout devices if you are assigned to clean power equipment.

BEHAVIOR-BASED SAFETY PROGRAM

The behavior-based safety program has been developed to reduce the number of injuries for assistant, regular, and student dining service employees. Upon your permission a safety volunteer will observe you while at work. The observer will be focusing on the items listed on the safety check sheet. After a short observation, the safety volunteer will discuss safety procedures with you and show you what was done safely, and what may need improvement. The data from the safety check list are compiled and developed into a graph to evaluate the safety progress. Names and personal information are not documented to protect your privacy.

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1. 2. 3.

4. 5.

Observation procedure General Observation - Who could get hurt, and how would it happen? Observe Conditions - Categories 1-3 Observe Behaviors - Categories 4-8 - Ask for permission - Remind that observation sheet has no name - Complete Checklist Show checklist and give Safety Information Discuss performance and System Barriers to Safety

Please put the completed Checklist in an envelope and give to unit secretary Thank you for your participation!

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WMU DINING SERVICES - BEHAVIOR-BASED SAFETY Safety Definitions

1. Back Safety -Straight back when stationary Back is straight when employee is working stationary. Back is not bent more than 30 degrees. -Straight back when reaching Back is bent less than 30 degrees when reaching for items, loading, unloading, pushing carts, etc. Instead, employees should walk to the location of the item they are reaching for. -Repetitive twisting Spine is not twisted repeatedly, while engaging in the same task. Employee should shift weight on legs, and not twist shoulders. -Shoulder level Arms are not raised above shoulder level when working continuously (stirring in kettles and spraying pots and pans). -Lifting: Use legs Legs are bent when heavy items are lifted. -Lifting: Straight back Spine is bent less than 30 degrees when heavy items are lifted. -Lifting: No Twisting There is no twisting of back when lifting a heavy load. -Lifting: Load close to body Load is kept close to torso when lifting. 2. Work surroundings -Stacking: 1 foot from top shelf bottom Items are not stacked higher than 1 foot on top shelves -Handles inside shelf Handles (of. e.g., pots and pans) are not sticking outside the edge of shelves -No unattended knives No unattended sharp knives anywhere. 3. Burns -Eye on task: cooking Employee has eyes on task while cooking on hot surfaces. -Stacking warm trays on carts Hot trays and pans are transferred in cart shelves, not stacked on top of each other on the top of the cart. -Rotary oven: "OFF" Shelves in rotary oven are not moving when employee checks on product, or when loading pans into the oven, or unloading. -Stands back when opening combi-ovens Employees stands back at least two feet when opening doors. 4. PPE -Cleaning hot surfaces Employee wears thick rubber gloves when cleaning -Transferring hot items Employee uses towel or pot-holder (not an apron) to shield hands from heat when transferring hot containers, and when loading and unloading rotary ovens. -Slicer shield on Protective shield, not fingers, is used to press food down on slicer blade. -Mesh glove when cleaning slicer Protective mesh gloves are worn when cleaning slicer. -Mesh gloves when cutting into palm Protective mesh gloves are worn when cutting into palm. -Dishwashing Employee uses canvas gloves or other type of heat resistant glove when removing hot items from conveyor. 5. Cuts -Eyes on task (when cutting or slicing) Employee keeps eyes on task when using mechanical slicer or cutting produce. -Slicer pick-up Back of employee's hand rests on surface where sliced products fall from slicer blade OR slicer is turned "Off" -Cut away from self Employee cuts away from self when preparing food or opening containers. -Fingers curled All fingers are curled, not straight, when cutting down on cutting board. -Uncluttered workspace Worker should not have to modify the way in which he/she cuts because of clutter on cutting board. -Use spatula for buffalo cutter Employee uses spatula, not hands, for all work around buffalo cutter. 6. Slip hazards -Walking, not rushing Employee is not running, but maintains a walking pace. -Organization in dishwashing area Employee picks up clean ware at the end of the conveyour belt in dishwashing area, not in the middle of the conveyor belt. -Food on floors No bits of food are on floors. -Dry floors: No drops of water or grease are on floor. 7. Trip hazards -Debris on floors No debris on floors that may be a trip hazard. -Uncongested walkways No equipment is left unattended in walkways. 8. Work w. machines: -Old deep fryers: Rotate on empty pan When emptying the fryer basket, the side of the vat is used for leverage instead of lifting up the fryer basket. -Henney Penneys: Slide and rotate Employee hoists up fryer basket by using two fingers and by sliding the basket against back wall of vat. No lifting of basket by grabbing the handle. When emptying the basket, the side of the vat is used for leverage. -Mixer: "OFF" for adding + stirring Mixer is in "OFF" position when employee adds ingredients to mixer bowl, or when any utensils are put inside bowl. 9. Job rotation: Ask employee: "Have you been working for 2 or more hours at the same task"? - If Yes: Prompt employee to rotate jobs with someone else - If No: Ask employee if someone is scheduled to take over after two hours on the task.

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PRODUCTIVITY AND QUALITY

71

RECIPE FOR A PRODUCTIVE KITCHEN

Yield:
A Manager, Head Cook, and crew working together to manage the kitchen to its highest level of productivity and food quality.

Management and Head Cook Ingredients:

Planning Organizing Coordinating Motivating

Method:

Apply with reason and common sense.

RECIPE FOR AN ORDERLY KITCHEN

Yield:
A dedicated staff that works cooperatively as a team.

Managerial Ingredients:
Establish High Standards Explain Policies and Procedures Set a good example Be supportive and encouraging Reward good performance Handle issues fairly

Method:

Apply to each staff member on an individual basis, recognizing that differences exist among people.

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Workstation Organization An essential skill for all persons who wish to maximize their efficiency in the kitchen. Methods of Organizing the Workstation Start out with the end in mind. Have the right equipment for the task Flow system Organization appropriate for individual preferences Use timers Follow the written plan menu, recipe, and diagram Preparation (Prep) Commonly used to express workspace organization, takes careful planning and anticipation of the entire task which the cook wishes to complete. Methods of Prep Gather recipe, ingredients, and equipment Pre mix spices Have a plan for sequencing and timing Team work Delegate when possible Use common terms Benefits of Prep and Workstation Organization Increase speed and efficiency Professional appearance Sanitation Safety Batch Cooking The practice of preparing foods in smaller batches to retain nutritional value, to minimize loss through waste, and to cook quality products on demand for customer satisfaction. Advantages of Batch Cooking Increase flavor Nutritional values preserved Improved portion control and food cost Less waste and necessary creative applications for leftovers Professional satisfaction Each customer deserves the same fresh product Holding and Reheating Foods require different holding and reheating techniques based on their: Moisture content Delicacy Perishability Nutrient content Sanitation concerns Specific characteristics 73

Negative Impact of Prolonged Holding Loss Loss Loss Loss Loss Loss of of of of of of flavor color texture essential nutrients moisture desired characteristics

COOKING TIPS
The F-4 (F-5 at BC) cooks will give directions to all cooks on their shifts. Production amount, recipes, and any other special instructions will be given. If you dont understand instructions make sure you ask question. Beginning work Put on your hairnet, apron, and wash your hands before starting to work. Wash hands for 20 seconds with warm soap and water when entering the kitchen and before you start to work with food. If you are not going to cook the food after you touch the food you need to wear gloves. Morning cooks turn on hot carts, ovens, grills, and other kitchen equipment. Meet with the head cook to get recipes and instructions. Read recipes to check ingredients, amounts, and equipment usage. Gather ingredients on a cart. Make sure ingredients are of good quality. Make pails of sanitizing and soapy water solution. Sanitize the counter Sanitize the copper by spraying sanitizing solution inside the copper. Turn the copper on to heat for a few seconds before putting food into the copper. Cooking Follow the recipes. Use the oldest dated product: first in first out (FIFO). Keep track of the food from the time you make it to the hot cart /line/cooler/storage. Cook food close to serving time. Batch cook. Sample and taste what you make before panning and serving. (Or ask a fellow cook to taste for you). Make sure food maintains proper temperature. Set hot cart for holding items. When your task is completed check with F-4 or (F5) on next assignment. Prepare small amounts of food at a time. Put food in coolers as you finish small batches. Prepare for the next days entrees. Keep track of amount prepared used and left over. Example: Steak fries 74

o Prepared 36 bags o Used 30 bags o Left over 6 bags Left over food items should be covered and labeled with what it is; date prepared and use by date. Example: Taco meat o Amount 6 pounds o Date prepared: October 1 o Use by date, 6 days after preparation date: October 7 Keep Food Safe Use proper methods of cooling food down from 140 degrees holding temperature to 70 degrees within 2 hours, and from 70 to 41 degrees in 4 hours. The left over food cooling process should be monitored by taking food temperatures periodically. There are several methods of cooling foods. It can be cut into smaller pieces, put in small shallow pans, stir soups, put in ice bath, put in cooler, freezer, or blast chiller. Reheat food to quickly 165 degrees within 2 hours. Food can be served when reheated once. After the first reheat the food is discarded for food safety. Regular employees and managers are taking food temperatures to insure hot holding temperatures of 140 degrees and cold holding temperatures of 41 degrees or below. Managers making sure cooler temperatures are 41 degrees or below and freezer temperatures zero or below. Its your responsibility to clean as you go, wash your hands, and sanitize the work area and equipment. Do not serve food that has been improperly processed to yourself and our customer. Safety Keep all labeled chemicals and personal items stored away from food. Concentrate on the task at hand. Practice safety when you are on the job, on the road, and at home. Safety has no quitting time.

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RECIPE FOR MINIMIZING FOOD WASTE

Yield:
An efficient operation that reduces food costs while keeping quality high.

Ingredients:
Use quality products Standardized Recipe Computer Food Management System Use good kitchen productivity skills Use labeling and rotating procedures Keep good records for forecasting Maintain high sanitation standards

Method:
When Management and Staff realize that throwing food out is like throwing money in the garbage can, they will be motivated to do something about it. Stress the importance of your system and give proper training.

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MEASUREMENT

77

MEASUREMENT

78

MEASUREMENT

79

80

EQUIPMENT

81

EQUIPMENT

Tall Cart

Stationary Chopper

Rotary Oven

Combi Oven

Flat Grill

Pizza Oven

Convection Oven

Tilt Copper

Buffalo Chopper

Deep Fryer 82

Small Tilt Copper

Henny Penny Fryer

Utensil Rack

Mixer

Scale

Manual Can Opener

Small Mixer and Paddle

Fry Basket

Electric Can Opener

Dicer

Slicer

Buffalo Chopper Equipment

Electric Sharpener

Sharpening Steel

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Serving and Perforated Pans

Lids

Tongs and Spaghetti Server

Lighter

Spatulas

Skimmers

Chopper

Egg Slicer

Tongs

Grill Equipment

Utility Cart

Brushes

Tomato Slicer

Cutting Boards

Vegetable Peeler

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Apple Corer

Spoodles and Serving Spoons

Serving Pans

Can Opener, Chopper

Colander

Scoops

Grater

Strainers

Tile

Pan Racks

Whip

Containers

Pot and China Cap

Plastic Gloves

Gallon Measuring Pitchers

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Scrubbing Pad

Gloves, Cutting Edge, Spray Bottle

Cheese Knife

Dough Docker and Pizza Cutter

Ergonomic Knives Spreader and Spatulas

Butter Wheel

Serving Bowls and Pans

Sanitation Pails, Hair Nets, Face Mask

Pot and Fry Pans

Ice Scoops

Buckets

Ladles 86

Melon Scoops

2 1

1. 2. 3. 4. 5.

Paring Knife Chefs Knife Bread Knife Serrated Knife Meat Fork

1. Food Thermometer 2. Digital Thermometer 3. Meat Thermometer

1. Digital
1 2

Thermometer 2. Sanatization tube

Choking Poster

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88

TERMINOLOGY

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Bacteria One-celled microorganisms which have no chlorophyll, multiply by simple division, and can be seen only with a microscope; they occur in three main forms, spherical(cocci), rod shaped (bacilli), and spiral (spirilla). Bain-Marie A water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set of nesting pots with single, long handles used as a double boiler. Also, a steam table inserts. Baking A cooking method used to describe foods prepared in an oven; similar to roasting. Baste To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents food from drying out. Batch Cooking The practice of preparing foods in smaller batches to retain nutritional value, to minimize loss through waste, and to cook quality products on demand for customer satisfaction. Batter A mixture of flour and liquid, with sometimes the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used in such preparations as cakes, quick breads, pancakes, and crepes. Boil; Boiling A cooking method in which the main items are immersed in liquid at or above the boiling point. (212f/100C). Boning Knife A thin bladed knife used to separate raw meat from the bone; its blade is usually about six inches long. Braise; Braising A cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel. Broil; Broiling A cooking method in which items are cooked by a radiant heat source placed above the food. Broth A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs. Brunoise Brunh-wahz. To cut in fine, uniform dice, usually 1/8 square, mincing or blade tenderizing. Buffalo Chopper Used to cut, chop or dice up food items into varied sizes. Colander Used to strain/drain liquids from your product. Combi oven A cooking method using heat, steam and circulated air for even cooking. Can be used for dry baking or hot holding. Condiment An aromatic mixture, such as pickles, chutney, and some sauces and relishes, that accompanies food (usually kept on the table throughout service.) 90

Conduction A method of heat transfer in which heat is transmitted through another substance. In cooking, when heat is transmitted to food through a pot or pan, oven walls or racks. Convection Oven Circulates air in the oven cavity using a fan. This air movement speeds the cooking process by increasing the heat transfer to the food. They are ideal for slow, low temperature roasting, and many ovens feature a slow cook and hold setting. Slow roasting meats at low temperature reduces shrinkage ( and therefore food costs) and tends to produce food of consistently high quality. Critical Control Point A point or procedure in the food process at which a food safety hazard can be controlled; a loss of control at this point could result in an unacceptable health risk. Critical Limit Safety values that can be measures for each critical control point. Deep-fry; Deep-Frying A cooking method in which foods are cooked by emersion in hot fat; deep fried foods are often coated with bread crumbs or battering before being cooked. Dice To cut ingredients into small cubes (as dice). Variable size; small, medium, large (usually 1/4 to 1/2). FAT TOM Acronym for food, acidity, time, temperature, oxygen and moisture, requirements for the growth of food borne pathogens. Food A raw, cooked or processed edible substance, ice, beverage or ingredient used or intended for use or for sale in whole or in part for human consumption. Food Processor Cuts and mixes food to a variety of consistencies. They are equipped with one or more small, high speed blades capable of cutting and mixing at the same time. Food Processors are mostly used to prepare salad type items. Garnish A edible decoration or an accompaniment to a dish. Glaze To give an item a shiny surface by brushing it with sauce, aspic, icing, or another appareil. For meat, to coat with sauce and then brown in an oven or salamander. De Greaser A de grease product that is used as a cleaning agent. Generally used on Flat Tops (grills), and other kitchen equipment to cut the grease. Grill; Grilling A cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done. Grills maybe fueled by gas, electricity, charcoal or wood. HACCP (Hazard Analysis Critical Control Point) A monitoring system used to track foods from the time that they are received until they are served to consumers to assure that they are free from contamination and food borne illness by establishing standards and controls for time and temperature, as well as safe handling practices. 91

Hazard A property or condition that may cause an unacceptable consumer health risk. Infection A disease caused by harmful living microorganisms that multiply within the body of the host. Intrinsic Belonging to the real nature of a thing; not dependent on external circumstances; inherent. Julienne Jewl-yehn. Vegetables, potatoes, or other items cut into thin match-like strips. Jus Juice. Jus de viande is meat gravy. Meat served au jus is served with its own juice or jus lie. Kettles High-production, high-volume steam-heated pots. Suited for the production of soups, sauces, chili, vegetables, braised and simmered meats, eggs, noodles, rice, and many desserts. The steam heat cooks efficiently and in about one-third the time of a stockpot on a hot top. Kettle capacities range from roughly 1 quart to 200 gallons. Steam is introduced into the steam jacket at a controlled pressure, which in turn transfers heat to the inner jacket wall as the steam condenses at a very precise temperature. Since the kettle is essentially a double boiler, there is no danger of scorching food, as there is when cooking with direct heat. This is why kettles require little supervision during the cooking process, and thereby save labor. Kosher Salt Pure, refined rock salt used for pickling because it does not contain magnesium carbonate. De-Limer A product that is used to de-lime various kitchen equipment. Marinade A sauce used before cooking used to flavor and moistened foods; may be liquid or dry. Liquid marinades are usually salt-based. Microwave A method of heat transfer in which electromagnetic waves (similar to radio waves) generated by a device called a magnetron penetrate food and cause the water molecules in it to oscillate. This rapid molecular motion generates heat, which cooks the food. Mince; Mincing Cut very fine; chopped very fine; similar to grinding. Mise en place Put in place the preparation and the assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service. Pan-broil A cooking method similar to dry sauteing that simulates broiling by cooking an item in a hot pan with little or no fat. Pan-frying A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than sauteing or stir-frying but less than deep-frying. Pan-steaming Cooking foods in a very small amount of liquid in a covered pan over direct heat. 92

Panini Grill Used for grilling specialty sandwiches. Parasite A plant or animal that lives on or in an organism of another species from which it derives sustenance or protection without benefiting the host and usually doing harm. Pathogen A microorganism ( such as bacterium, virus or parasite ) capable of causing disease. Parcook To partially cook an item before storing or finishing by another method; maybe the same as blanching. Pasta Dough/paste; noodles made from a dough of flour (often semolina) and water or eggs. This dough is kneaded, rolled, and cut or extruded, then cooked by boiling. Peel or Pare Removal of outside skin or rind by various means, such as hand vegetable peeler, a mechanical peeler, small paring knife, etc. PH A measure of the degree or acidity or alkalinity of a solution. PH values between 0 and 7 indicate acidity; values between 7 and 14 indicate alkalinity; a value of 7 is considered neutral. Pilaf A technique for cooking greens in which the green is sauteed briefly in butter, then simmered in stock or water with various seasonings. Potentially Hazardous Food (PHF) Ant food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustacea, raw seed sprouts, heat treated vegetables and vegetable products or any other ingredients including synthetic ingredients in a form capable of supporting the rapid and progressive growth of infectious or toxgogenic microorganisms or the slower growth of C. botulinum. The term does not include foods which have a pH level of 4.6 or below or a water activity level of 0.85 or less. Proof To allow yeast dough to rise. Proof box A sealed cabinet that allows control over both temperature and humidity. Range A term used to describe a cooking surface. Often, an oven unit is part of a ranges configuration. Ready-to-eat (RTE) Food Food in an edible form (any that can be reasonably expected to be consumed) without further washing or cooking or the removal of rinds, peels,husks or shells. Ribbed Flat Top A ribbed metal plate which cooks food by conducting heat directly from the flat top surface to the food product. A thin layer of cooking oil or grease from the cooked item usually separates the food from the flat top surface to keep the food from sticking. Flat tops are used to cook a variety of foods including: bacon, eggs, chicken, hamburgers and steak.

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Roast; Roasting A cooking method in which items are cooked in an oven or on a spit over a fire. Rotary Oven Large ovens where the coking shelves rotate. Roux A sauce containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees (white, pale/blonde, brown) depending on its intended use. Saucepan A pot used for stovetop cooking; typically has a single handle and is taller than it is wide. Saute; Sauteing A cooking method in which items are cooked quickly in a small amount of fat in a pan or on the range top. Scald To heat a liquid, usually a milk or cream, to just below the boiling point. Sear To brown the surface of food in fat on high heat before finishing by another method to add flavor. Shred To cut or chop into long thin strips: may vary as: fine shred, coarse shred. Frequently used to cut cabbage for coleslaw, etc. Simmer; Simmering To maintain the temperature of a liquid just below boiling point. Skimmer A kitchen utensil used to dip out the floating particles in a fryer. Slice To cut with a knife or mechanical slicer into pieces or slices: opposed to chop or cut (also: to carve). Slicer Automatic device used to prepare meats or cheese for deli-type food. Highly. Slurry Starch dispersed in cold liquid to prevent it from forming lumps when added to hot liquid as a thickener. Sorbet Sherbet. A frozen dessert made with fruit juice or another flavoring, a sweetener (usually sugar), and beaten egg whites, which prevent the formation of large ice crystals. Souffle Puffed. A preparation made with a sauce base, whipped egg whites, and flavorings. Steaming A cooking method in which items are cooked in a vapor bath created by boiling water or other liquids. Steamers Used primarily to cook vegetables, seafood, and other foods where moisture retention is essential to visual appearance and taste. Food cooked in a steamer also maintains more of its nutritional value. Steam cooks food much faster than hot air and reduces shrinkage, improving productivity. 94

Stir-fry/stir-frying A cooking method similar to sauteing in which items are cooked over high heat, using little fat. Usually this is done in a work and the food is kept moving constantly. Stock A flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water with aromatics until their flavor is extracted. It is used as a base for soups, sauces and other preparations. Sweat/sweating To cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture. Thickeners Ingredients used to give additional body to liquids; arrowroot, cornstarch, gelatin, roux. Vinegar A acidic liquid made by fermenting various items, including wine or cider. Water activity A measure of the free moisture in a food (available to bacteria for the absorption of nutrients). Whip; Whisk To beat an item, such as a cream or egg whites, to incorporate air. Also, a special tool for whipping made of looped wire attached to a handle.

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