SchoolFood Training ManualCooks

1
SchoolFood Training ManualCooks

• Kitchen Management
• Culinary Skills
• Administrative Responsibilities

2004-2005 v1
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Mission Statement

• The mission of SchoolFood is to provide safe,
  attractive, appetizing, nutritionally sound meals
  in a timely manner to the school children of the
  City of New York

Serve More Children Better Food at a Lower Cost
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SchoolFoodService 101
Our customers benefit from our focus on the basics

• Safe Food Handling
• Food Safety is 1
• Delicious and Nutritious Food
• Prepared in batches using standardized recipes
• Professional Staff
• Employees learn all tasks and can work all
  stations
• Courteous Service
• Students welcomed and served professionally

Cooks have a critical role in making it happen
in their schools daily
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The Role of the Cook
Cooks supervise SchoolFood kitchens on a daily
basis

• The Cook and the Manager are the leaders of the
  teamcommunication and support are crucial
• Cooks are in charge of day-to-day operations
• Cooks have a large role in the quality and safety
  of our services
• Cooks must lead by example by communicating
  information and promoting new methods with their
  staff

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Your Upgrade
You are in Training for your new Position

• Probation period is Three Months
• You will be evaluated monthly by your Manager
• It is your responsibility and opportunity to
  learn the duties and requirements of the position
  so you can make an informed decision about
  whether the job is for you
• Once the probation period has ended, your upgrade
  paperwork will be submitted through your Field
  Office
• You will keep two timecards until your upgrade is
  finalized The hourly E bank payroll and the H
  bank payroll (annual)
• It is imperative that you keep accurate records
  of your payroll information

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Know Your Kitchen
Your title will depend on two criteria type of
kitchen and the number of students served

• MODIFIED CAFETERIA
• Prepares meals utilizing pre-cooked foods
• Generally does not prepare protein items using
  raw ingredients
• Does not have a hood and fire suppression system
  (Ansul)
• COOKING CAFETERIA
• Prepares some meals from a raw state (ground
  beef, raw chicken)
• Has Ansul System to vent kitchenmonitored yearly
  by the Fire Department
• Hoods and filters must be cleaned monthly
• Cooking schools will utilize steam kettles and
  steamers to prepare meals

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Timecards and DocumentationCooks
Your timecard represents your moneyit must be
accurate

• The Manager is responsible for filling out the
  top portion of your timecard
• Check that all information is accurate
• Pay periods run from Monday through Friday for a
  ten-day period
• At the end of the pay period, make sure to sign
  your timecard before submitting it to the Field
  Office
• Any documentation for absences must be completed
  and attached with your timecard
• Ask your Manager for assistance if you need help

Punch In and Out Every Shift
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Timecard ExampleCooks
Marie Jones
10/15/04
15

• Your timecard is a legal record of hours worked
  any changes to your time must be accompanied by
  proper documentation

SLA
7
730
300
728 301 725 300 726
300 725 300 729 300 725
300 727 300 728 301 728
300 727 300
Employee Signature
Manager and Supervisor Signature
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Perfect Forms

• TK- 4For self-treated and medically certified
  absences. Time allowed is accrued based on hours
  worked. If no time is in the bank you cannot
  get paid for your time off. More than 3 self
  treated days in a row requires a Doctors note.
• PD 19To document Jury Duty, Court Appearance,
  Civil Service, Funeral leave, visit to 65 Court
  Street. All paperwork must be accurate and
  completely filled out. It is your responsibility
  to complete your documentation.

• Overtime RequestAll overtime must be approved in
  advance by the Supervisor. Overtime during the
  week can be taken as either comp time (hrs.) or
  overtime (). Weekend overtime can only be taken
  in pay.
• SL59To use compensatory time, available vacation
  time, or floating holiday hours. Supervisor
  approval is necessary before time is used.
• OP 85Request to change status. Use to change
  your name, address, tax status, title.

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Uniform Guidelines
A clean uniform is the sign of a professional

• Wear a clean uniform daily
• Uniform, including shoes, is to be worn only at
  work
• Wear comfortable closed shoes with a rubber sole
• Hairnet worn hairline to hairline
• SchoolFood cap is permitted if all hair is kept
  underneath
• Facial hair must be covered
• The only acceptable visible jewelry is a plain
  solid wedding band free of stones, and a watch
• No nail polish or artificial nailskeep nails
  trimmed
• Women must wear stockings when wearing uniform
  dress knee-highs not acceptable

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Department of Health Certification
All Cooks are required to have a Food Protection
Certificate
DEPARTMENT OF HEALTH

• The training covers sanitation and food safety
  issues
• DOH inspectors will look for a Food Handlers
  Certificate posted in every one of our kitchens
• You must take your certificate with you if you
  change schools during the Summer Program
• You will be scheduled to attend this training by
  your Field Office

SPECIAL QUALIFYING CERTIFICATE IN FOOD PROTECTION
THE CITY OF NEW YORK
VALID ONLY IN GOVERNMENT OPERATED AND GOVERNMENT
FUNDED FACILITIES
TO
This certificate is issued in recognition of
having successfully completed a 15 hour training
course in Food Protection on
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Food Service Record Book
The Record Book reflects all activity within your
School

• Familiarize yourself with the General
  Instructions
• ALL visitors are to provide proper identification
  and sign in upon entering our kitchen
• The Field Office must be immediately notified of
  all visitors in your kitchen
• All incidents, relays, accidents, repair
  requests, and complaints must be called in to the
  Field Office and logged in this book
• All staff must sign the record book daily

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Visitors in the School
On any given day, the following people may visit
your school

• LIC Headquarters Personnel, Regional
  Coordinators, and Supervisors visit schools to
  perform site visits they will examine food
  safety, inventory, sanitation, will observe
  service and visit with School Administration
• Regional Chefs will perform in-service training
  and workshops
• HACCP monitors will assist you in analyzing Food
  Safety issues
• Department of Health inspectors will perform a
  detailed inspection of all areas. Cooks must
  notify the Field Office immediately and accompany
  inspector during inspection
• Internal Audit will meet with School
  Administration to monitor compliance with
  Accountability

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Proper Use of Equipment
Know how your equipment works

• Do a walk-through of your kitchen with the
  Manager to assess all your equipment
• New equipment has been purchased with efficiency
  and food quality in minduse this equipment to
  make your job easier
• Learn what each piece of equipment can be used
  for
• Know how to turn on and operate all equipment
• Familiarize yourself with safety features and be
  aware of possible dangers
• Do not let staff use equipment unless they have
  been properly trained
• Provide in-service training for staff when needed

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Knife Skills and Handling
Knives must be handled with care at all times

• Use the right knife for the jobParing knives,
  Cooks knives, and Serrated knives are available
  for use in your kitchen
• Proper use of the knife results in increased
  productivity, a more uniform product, and
  increased safety
• Learn how to cut onions, peppers, tomatoes,
  cucumbers, etc. more efficiently, and train your
  staff to do the same
• Do not use dull knivesknives are best used (and
  safer) when they are sharp. Notify the Manager
  when new knives are needed
• During your training the Cook-in-Charge will
  demonstrate Knife Handling Skills

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Inventory Terms and Procedures

• Terms
• UnitHow a product is counted. Apples by the
  case, 10 cans by each
• PerpetualThe day-to-day records to reflect stock
  on hand
• PhysicalThe actual count of what is on hand
• ReconciliationChecking the perpetual vs. the
  physical in order to investigate and correct any
  discrepancies

• Procedures
• All products received are entered into inventory
  records by the Cook (or Bookkeeper) in red ink
• Usage is to be recorded daily
• When product is consumed, it is removed from
  inventory by the Cook ( or Bookkeeper) in black
  ink
• Physical Inventory is to be done monthly, by the
  Manager, and reconciled with perpetual records

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Receiving
Receiving is the first step on the HACCP path to
serving safe food

• All deliveries must be made when SchoolFood staff
  is on-site
• Cases must be sealed and in good condition
• Check for acceptable dates using the Best If
  Used By guidelines, using production dates
• Spot-check temperatures with a calibrated
  thermometer
• Check and double-check
• Expiration dates on milk, fresh juices, and
  prepared salads
• Weights on produce and frozen items
• Bread and Produce for freshness and quality
• Dented cans
• Number of milk crates returned and note on
  invoice before signing

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ReceivingInvoices
A SchoolFood employees signature means that all
items have been checked for quality

• Make sure the delivery is meant for your school
• Check invoices for the proper delivery of Donated
  items
• Make adjustments to the bill if items are not
  received or if substitutions have been made by
  the vendor
• Take your time checking all itemsdo not allow
  the driver to rush the process
• Invoices must be signed with
• Printed name and title of employee
• Signature
• Date order is received
• District and School Name

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Receiving
All items must be stored as soon as possible to
maintain quality and safety

• Write date of delivery (month, day, and year) on
  all cases or boxes
• Milk must be placed in milk chests or
  refrigerators immediately after delivery
• Fresh Juices and salads should be refrigerated
  immediately
• When receiving multiple cases of the same
  product, store them together
• Store frozen items quickly to maintain freezer
  temperatures
• Donated Items must be kept in a designated area

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Storage
All storage areas must be clean and well organized

• All items must be stored at least 6 off the
  floor using platforms or shelving units
• All cases must be dateddate individual cans if
  cases are opened
• Rotate stock when putting away deliveries
• Move existing product to top or front of shelves
• Newest product to be used last
• Follow FIFO GuidelinesFirst In, First Out
• Monitor storage temperatures frequently
• Separate paper, chemicals, and food supplies
• Store donated items in designated area in the
  storeroom
• All storage areas must be checked daily for pest
  control issues

FIRST IN FIRST OUT
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Requisition Sheets
All Food, Paper and Supplies removed from stock
daily must be accounted for

• Managers and Cooks use the requisition sheet to
  account for all items used on a daily basis
• The requisition sheet is used to maintain
  inventory recordsit must be accurate
• Inform the Cook-in-Charge whenever you remove an
  item from the storeroom, refrigerators, or
  freezers

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The Cooks Book
The Cooks Book is a record of all daily food
production in the school

• The Cooks Book outlines
• The daily menu
• Proper portion sizes
• Detailed preparation instructions
• The Manager writes the production needs for the
  school
• The Cook-in-Charge enters the actual amounts of
  food produced
• Information must be entered for each program
  within the school

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The Cooks Book

• The Cooks Book is an important tool used for
  communication between the School Food Service
  Manager and the Cook
• It is the Managers responsibility to prepare the
  Cooks Book. All portion sizes and amounts to be
  prepared are to be indicated
• The Cooks Book should be prepared in advance in
  order to plan orders and focus on upcoming events
• Special instructions should be written for new
  methods of preparation

• The Cook is responsible for maintaining the
  production records in the Cooks Book
• Cooks must know what the weeks menu and
  production needs are in order to plan ahead
• The Cooks Book is the key to proper production
  records
• All items prepared, used, left over or discarded
  must be entered daily
• Staff should be encouraged to review the Cooks
  Book to see what utensils are needed and to check
  proper portion sizes

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Filling out the Columns
The Cooks Book must provide an accurate
history of food production and meals served

• Pre-served Meals and Temperature Log
• Use these charts to stress the importance of Food
  Safety and taking food temperatures during
  production and service
• Evaluate Pre-served Meals
• Reheat all items to over 165F
• Track the temperatures of protein items
  throughout the day

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Meal Count Box
The Numbers entered here must be accurate and
match those reported on MIE Forms
BREAKFAST
LUNCH
Refer to the Instruction Page at the beginning of
the Cooks Book for specific column information


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Milk Box Lets Do the Math

• Carry leftover amount from previous day
• Enter the amount received to determine TOTAL ON
  HAND
• List the number of milks used for each category
• Count milk at end of daythis number should match
  the amount LEFTOVER TODAY

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Planning Production
Successful planning is knowing what needs to be
done and being ready to produce it

• Read Cooks Book for the week to familiarize
  yourself with the menu and any special events and
  instructions
• Check Order Book the day before a planned
  delivery to know what is supposed to be delivered
• If an item does not arrive, notify manager and
  develop a plan to adjust menu
• Defrosting, slicing, pre-preparation, trips, and
  special functions are areas that need your
  attention during planningDo not make yourself
  rush if it is not necessary
• Always know all the ingredients needed for the
  task at handprepare your mise en place

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Mise en Place
French for Everything in its Place

• SANDWICH PREPARATION
• Have all ingredients readycold cuts on ice,
  lettuce and tomato sliced, bread chilled, plastic
  wrap, supply of gloves, cutting boards and knife
• HOT FOOD PREP
• Have sheet pans, pan liners, supply of gloves,
  and know where panned items will be stored
• SALAD PREPARATION
• Rinse all items, have cutting board and knife at
  hand, have serving pans for finished product
  ready
• BREAD
• Have cutting board, knife, pans ready, and bread
  pre-counted
• SERVING
• Assign the task of gathering utensils, gathering
  paper supplies, and setting up steam table well
  before service begins

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Using Standardized Recipes
Standardized Recipes provide our customer with a
consistent, quality product each time it is
prepared

• Follow recipe directions, suggestions, and HACCP
  guidelines
• Many recipes will contain steps that need to be
  done the day before production
• Always wrap, date, and identify products prepared
  for the following days production
• Check with the Manager or Cook-in-Charge if you
  have questions

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Recipe Abbreviations

• tsp or t teaspoon
• Tbsp or T tablespoon
• C cup
• Pt pint
• Qt quart
• Gal gallon
• Wt weight
• Oz ounce
• Lb or pound
• No or number
• degrees

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Measure for Measure
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Your Food from Oven to Line
Placing food directly into steamtable pans will
save a step and help control production

• Remove food from the oven after reaching proper
  temperatures
• Place food into steam table pans for service
• Place pans into warmer
• Rememberwe do not serve food from sheet pans

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Batch Cooking in Practice
Cooks must know the number of students and
serving times in order to batch cook effectively
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1. Determine who is going to do what2. Have plan
for staff absences3. Instruct staff on duties4.
Know what serving line will look like5. Review
next days needs6. Assess staff performance
daily7. Recognize and praise good work8. Guide
your staff to the right way9. Plan for Food
Safety10. Lead by example
Planning Service
The key to great service is planning

• Your job as a Team Leader is to know what will
  happen before it happens, and to have a plan to
  deal with it
• Your staff relies on you to know what to do
• With your Manager, discuss what concerns you have
  and develop ways to meet your goals
• Always check the stock you need for tomorrow
  today
• Use the Cooks Book as your guide for planning
• Notify your Manager of issues, and work together
  to address them
• Give your staff the why of what your plan is
  trying to accomplish

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Setting the Line for Service
Have a plan for the arrangement of the serving
line

• Let your staff know in what order lunch (and
  breakfast) items should be placed
• Make the best use of different colors and
  textures in setting up your line
• Set line in logical orderprotein, bread,
  vegetable
• Determine utensils needed for set-up person to
  gather
• This planning will make your service run smoothly

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Food Presentation
Presentation will help Sell your food to
customers

• View the serving line from the other side to
  see how your food looks to the students
• Keep in mind color, sizes, variety
• Keep areas neat and clutter-free, bowls and
  displays full
• Bread on the line should be served room
  temperature or warmed
• Part of presentation is always using gloves and
  utensils

Your Serving Line must look fresh from the first
child to the last
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Garnishing
Garnishes are the final touch that will make your
food Magical

• Use only edible garnishes for trays and pans
• Simple garnishes like chopped parsley, sliced
  oranges or lemons, or chopped peppers can
  increase the eye appeal of your products
• Garnishes can be made ahead and used throughout
  the day as long as they stay looking fresh
• Special Functions are a great time to show off
  your skills

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Customer Service
SchoolFood staff should always provide excellent
customer service by looking at our service from
the customers point of view

• Breakfast and Lunch are times for students to
  relax and socializeour service should reflect a
  comfortable and welcoming atmosphere
• Serving areas must be maintained and attractive
  throughout service
• Use sanitizing solution to keep stations clean
• Serve all products using utensils
• Allow students to choose whenever possible
• Listen to the customer

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How to Deal with Leftover Product
Even with good Batch Cooking, Leftovers are
inevitableCooks must evaluate whether these
products can be served the following day

• At the end of service, all leftover portions
  should be returned to the Cook
• Portions should be counted and logged in Cooks
  Book
• Evaluate the product based on Appearance, Aroma,
  Flavor, and Texture
• If the item is not satisfactory in any of these
  areas, discard item and log in Cooks Book
• If item is satisfactory, transfer to clean
  shallow pans in order to chill product quickly
• The next day, heat item to 165F and evaluate
  again (taste the item)
• The item can be offered as a third choice, along
  with the regular menu
• Hold and serve leftovers from one day to the
  nextno longer
• Fridays leftovers should be discarded using
  standard procedures
• Leftover Pizza is one product that should not be
  used the next day

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Food Technology
Food Tech deals with how our products are
produced and delivered

• Notify Food Tech and note Log Number
• - When a delivery is short, missing items or does
  not arrive
• - About any Food Safety concerns
• - If you receive an unapproved brand
• - If a foreign object is found in food
• - If food-borne illness is suspected
• Have the following information when calling Food
  Tech
• - The vendor name, invoice number, date of
  delivery, and production date
• - Your name, school, phone number
• - Notify your Field Office immediately with the
  same information

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Foreign Objects Found in Food
Follow these guidelines when dealing with unknown
objects in Food

• FOOD DERIVED objects may be fish bones, insects,
  etc.
• NON-FOOD DERIVED objects may be plastic, screws,
  metal shards, etc.
• OTHER objects are unidentifiable objects that do
  not fit in above categories
• WHAT TO DO
• Call Food Technology immediately with following
  informationName of Product, Brand, Production
  Date, Delivery Date/Vendor, how object was found
• Secure object for shipping to Food Tech
• Notify Field Office and Manager with this
  information
• If a student or other member of school community
  finds the object, tell them we need it returned
  to conduct our investigation

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Best If Used By Guidelines
These guidelines help assure the quality and
safety of our products

• Guidelines are designed to inform you how long a
  product maintains the high quality we demand
• Production Date is the actual date the product
  was produced
• Calculate Best if Used By using the production
  datedo not use delivery date
• These dates will be stamped on the case OR may be
  a series of numbers representing a computer code
  that Managers can decipher
• Using First in, First out (FIFO) will keep our
  stock properly rotated
• Some products have expiration dates rather than
  production datesfamiliarize yourself with these
  products and issues
• Review products in freezers and storage areas
  periodically for adherence to the
  guidelinesIdentify products that must be used

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AccountabilityMeals Served
Accountability is our means of receiving accurate
reimbursement for the meals we serve to students
in all SchoolFood programs

• School Aides are responsible for completing
  accountability at the Point of Service
• Children are placed in the Free, Reduced, or Paid
  category based on family income provided on
  SD1041 Forms
• The MIE I records the daily counts for Breakfast,
  Lunch and Snacks
• SchoolFood can only claim reimbursement for
  complete meals following Offer vs. Serve
  guidelines
• The number of students served (from School Aide)
  should be entered in the MIE Claimed box in
  the Cooks Book
• Total number of meals served cannot exceed
  approved applications on file in School Office
• Notify the Manager if there is no one recording
  meals at the point of service

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AccountabilityCash Handling

• MIE II records the money received for reduced and
  paid student meals, a la carte, and teacher
  meals.
• In some schools, all monies are collected by the
  Principals designeein others, SchoolFood staff
  will collect and account for cash received
• The MIE II will reflect this money received and
  will be submitted with a money order or check

• Other Programs have their own forms for
  Accountability
• After School and Supper programs record number of
  meals served on forms provided on an as-needed
  basis to your school
• Summer Programs have their own forms to record
  either on-site meals, satellite meals, or special
  program meals
• Be sure these forms are completed accurately and
  in a timely manner to ensure proper reimbursement

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Problem Solving
Assess and Address Problems, then Take Action

• WHAT WOULD YOU DO?
• If the bread delivery does not arrive?
• If you came in and the breakfast staff was not
  in?
• If the freezer with todays food is out of order?
• If you notice that the tables are not being
  cleaned properly?
• If you see the cases in the storeroom not being
  rotated properly?
• If the cold sandwiches are 48F ten minutes
  before service time?

Solve the immediate problem, then develop a plan
to prevent it from happening again
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Coaching and Motivation
Your Staff needs Information in Order to Succeed

• To understand a new method or task, time must be
  taken to properly instruct employees
• Feedback (positive or negative) is essential for
  learning
• Be clear and concise in your instructions and
  follow through
• Recognize good performance in order to keep your
  staff motivated

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Staff Logs as a Tool for Success
Use the Log to praise good performance and to
objectively address performance issues

• Recognize employees with a history of good
  performance
• Discuss corrective actions with the Manager along
  with ways to positively approach issues that need
  correction
• Do not handle employee relations assuming poor
  performance is inevitable

48
Goals of Progressive Discipline
Reinforcement of SchoolFood Practices and
Procedures

• Progressive Discipline is designed to improve
  employee performance
• We must ensure that all staff know what our
  standards are, how to achieve them, and why not
  meeting high standards is a problem that needs to
  be corrected
• Assures that performance issues are documented so
  that all staff members know what is expected of
  them

49
Pre-K Programs
Pre-K Programs are an important area for Managers
and Cooks to monitor

• Pre-K students are served Family Style in their
  classroom
• Teachers must provide student counts daily
• Hot Food must be packed in 7021 pans, placed in
  transporters, and monitored for proper
  temperatures
• Cold foods, including milk, must be packed in
  transporters with at least 8 frozen ice packs
• Provide utensils and gloves for service
• Cooks and Managers should visit the classrooms to
  monitor service and temperatures
• All food for Pre-K programs should leave our
  kitchens in transporters

50
Trip Meals

• Trip Meals Must Be
• Planned by the teacher with advance notice given
• Planned and prepared by kitchen staff with
  safety and quality in mind
• Unitized with a complete lunch offering all 5
  components
• Cooler LunchRequires the use of transporters and
  ice packs
• Provide cold cut sandwiches and milk when
  teachers request a cooler meal
• Teachers must agree to use transporters for
  lunches at all times
• Non-Cooler LunchMeals do not require
  refrigeration
• Peanut Butter and Jelly Sandwich
• Carrot Sticks
• Fresh Fruit
• Chilled UHT Milk

51
After School and Supper Programs
After School and Supper programs provide services
for students after regular school hours

• The cook must be aware of the needs of these
  programs in order to help staff provide service
  correctly
• Preparation and planning are necessary for the
  program and service to be successful
• Be familiar with different portion sizes, program
  dates, service times, and teachers-in-charge
• For these programs, all components must be
  servedthere is no Offer vs. Serve
• Meals must be accounted for accurately on MIE
  forms

52
Summer Meals Program
The Summer Meals Program is different from the
winter program in some areas

• The Summer Program feeds all children under 19
  years of age
• Summer Meals Program and Satellite Programs serve
  schools, community and church groups, and summer
  camps
• Cooks, Managers, and staff are assigned to
  different schools throughout the summer in order
  to cover vacations, special events, and satellite
  programsremember to be flexible
• Cooks are responsible to serve breakfast during
  the summer
• An extra focus on Food Safety is imperative
  during the Summer Program due to the heat and the
  many Satellite meals we provide
• New Cooks receive additional training for the
  Summer Meals Program

53
Special Functions
Special Functions are a great way to showcase our
skills

• Special Functions are booked and billed through
  the SchoolFood website
• Pre-planning with the Manager is necessary to
  ensure all food and paper supplies, electrical
  and equipment needs are covered
• As much advance preparation as possible should be
  done the day before the event
• All platters, trays and tables should be
  garnished tastefullyreview Special Function
  Guidelines and recipes
• Establish set-up time at least 15 minutes before
  function

54
Use of the Kitchen by Others
Any use of the kitchen before or after service
must be approved

• Requests to use our facilities after hours must
  be approved by Headquarters in Long Island City
• Your Manager will discuss these guidelines with
  the person making the request
• We are responsible for the refrigerators,
  freezers, and storage areas in our schoolsand
  their contents
• Handle these requests professionally and
  courteously
• Use of our facilities during any time other than
  normal service constitutes a Special Function
  and needs to be handled that way

55
HACCP Review

• Cooks should review the following pages for a
  refresher course in Safe Food Handling
• Trainers will discuss the challenges for new
  Cooks in managing HACCP effectively

56
Summary SlideHACCP Review

• Kitchen Tour
• HACCP In Practice
• Food Safety (HACCP)
• Safe Handling of Raw Ground Beef
• Defrosting
• Calibrating The Thermometer
• Handwashing
• Disposable Gloves
• Sanitation
• Sanitizing Solutions
• Sweeping and Mopping
• Working Safely
• Safety is No Accident
• Integrated Pest Management

57
Kitchen Tour
Take a tour of the kitchen to follow the Flow of
Food

• Receiving Entranceis it clear and orderly?
• Inspect refrigerators and freezersare they clean
  inside and out? Are they at proper temperatures?
• Preparation AreasIs there sanitizing solution at
  each station? Are stations and serving areas free
  of clutter?
• Ovens and WarmersDoes all staff monitor food
  temperatures? Are ovens and warmers clean?
• Serving LineAre wells hot so food stays at
  temperature? Is sanitizing solution prepared and
  used?
• Pot Washing AreaIs everything being washed,
  rinsed, sanitized, and allowed to air dry?

58
HACCP In Practice
Cooks must look at all areas of their kitchens to
reinforce HACCP principles

• HACCP CHECKLIST
• All staff in proper uniform
• Thermometers calibrated daily
• Sanitizing solutions prepared and used
• Gloves changed when tasks change
• Storerooms monitored daily
• Equipment temperatures within acceptable ranges
• Deliveries dated, rotated, and put away promptly
• ALL staff members monitor temperatures throughout
  the day

Cooks need to manage these issues rather than
react to them
59
Food Safety (HACCP)
Hazard Analysis Critical Control Points

• HACCP is the method we use to ensure Food Safety.
  We look at any area where food may be in danger
  of being contaminated, then develop ways to
  reduce or eliminate the risk.
• Serving safe food is the most important
  responsibility of all SchoolFood employees. If we
  cannot guarantee safe food, our service and
  presentation do not matter.
• All employees work to ensure safe food. By
  wearing a clean uniform, washing hands properly,
  using sanitizing solution, and monitoring food
  temperatures, all SchoolFood employees guarantee
  a safe, healthy meal for students.

60
Safe Handling of Raw Ground Beef

• Refrigerate or freeze ground beef immediately
  after receiving to preserve freshness and slow
  bacterial growth
• Refrigerated ground beef must be held at 40F or
  below and used within 1 to 2 days
• Ground beef is safe if kept frozen. To avoid
  losing quality over time
• Date packages with delivery date
• Use within the Best If Used By date or
  guidelines identified on packaging

61
Defrosting

• Defrost ground beef (or any raw meat) on the
  bottom shelf of the refrigerator
• Maintain a temperature of 40F or less during
  defrosting to prevent the growth of bacteria
• The thawing process should not exceed 2 days
• Review the menu and Cooks Book in advance to
  ensure proper planning

To avoid cross-contamination and reduce the
spread of harmful bacteria Wash hands
with hot water and soap before and after handling
ground beef, chicken, or any raw meat Wash,
rinse and sanitize utensils and surfaces that
have come into contact with the raw meat
62
Calibrating The Thermometer
Every SchoolFood employee must know how to
calibrate and use food thermometers

• Use a cup with a 50 ice, 50 water slush
  mixture to test thermometers for accuracy daily
• Insert thermometer into ice water and read
  temperatureaccurate thermometers will read 32F
  (water freezes at 32F)
• If required, adjust dial to 32F while
  thermometer is in ice water
• Discard ice water after testing and calibration
• Sanitize thermometers before every use
• Use thermometers throughout the day to monitor
  food temperatures

63
Handwashing
Handwashing is critical to Food Safety

• Wash your Hands
• Before beginning work
• After each task is completed
• Before service
• After using restrooms
• After any activity that may contaminate your
  hands
• After eating
• To avoid cross-contamination
• Wash hands with hot water and soap, lather at
  least 20 seconds, rinse and dry with paper towels

64
Disposable Gloves
Disposable Gloves are used to protect the Food,
not the Employee

• Always start a task with a fresh pair of gloves
• Keep gloves in package until ready to usedo not
  keep gloves in apron or uniform pockets
• Do not walk away from a station wearing
  glovesdiscard them
• Change gloves between tasks, when they get dirty,
  whenever you touch your hair, face, or body
• Do not eat or drink while wearing gloves
• Discard gloves immediately after use

65
Sanitation
Proper sanitation is essential to maintaining
food safety

• One Gallon cool (75F) water with one capful of
  bleach (test periodically using chlorine test
  strips)
• QuixPlus TowelsOne sanitizing towel per gallon
  of cool (75F) water
• Change solution whenever it gets cloudy, dirty,
  or at least every two hours
• Soiled scrub cloths should be rinsed before
  returning to solution
• Sanitizing Solution belongs at every work station

66
Sanitizing Solutions
Solve food safety issues by following these
standardized recipes!

• One Red Bucket
• One Gallon of 75 Water
• One capful of Bleach

One Red Bucket One Gallon of 75 Water One
QuixPlus Towel
67
Sweeping and Mopping
Keep SchoolFood kitchens clean and clear at all
times

• Sweeping
• Must be done each morning to remove any signs of
  pests
• Should be done at least twice per day or as
  needed in work areas
• Concentrate on corners and under equipment
• Mopping
• Mop water must be HOT to be effective
• Check with Manager or Cook-in-Charge for which
  product to use
• Change mop water as needed
• Rinse mop when finished and hang up to air-dry
• Discard mop waterleave bucket clean for the next
  day
• Change mop heads when necessary
• Remembernever mix chemicals

68
Working Safely
Safety begins with youAll employees must work
with Safety in Mind

• Lifting
• When lifting, use leg muscles
• Ask for help to lift heavy objects
• Open cases and remove cans individually if
  necessary
• Floors and Traffic
• Wipe or mop up spills immediately
• When walking with hot food or pans, make sure
  other employees know it

69
Safety is No Accident

• Equipment
• Be careful around hot ovens and steamtables
• Before using a piece of equipment, know how to
  start, operate, and clean it
• Be careful handling equipment and knives
• Always use a cutting board when using a knife
• Chemicals
• Never mix chemicals
• Warn other if a dangerous situation exists

70
Integrated Pest Management
Integrated Pest Management means that all
SchoolFood staff has a responsibility to keep our
kitchens clean to limit spaces where insects can
hide

• SchoolFood staff is responsible for maintaining
  our pest management program
• Monthly visits by the exterminator are not the
  only time we monitor pest control
• Storerooms, locker rooms, clutter, and corners
  provide space for insects and rodents to hide
• Monitor all areas dailycheck, discard, and
  replace glue boards whenever needed
• Any evidence of activity should be reported to
  the Manager for follow-up with custodial staff

71
Training Is Only the Beginning . . .
Do your best to apply what you learn in Training

• Training is meant as an introduction to your new
  responsibilities as a SchoolFood Cook
• Work on improving management skills,
  communication, and cooking skills to provide
  better service
• When in doubt about what your duties are, check
  with the Manager or Cook-in-Charge
• Remember the focus of our organizationthe
  children of the City of New York

72
The Students Are . . .

• Customers to be welcomed warmly and graciously
• Deserving of our most courteous and attentive
  treatment
• The heart and soul of what we do
• The most important people in our business

73
Information for Hourly Employees
Review this Information to better Supervise your
Staff

• The slides are taken from Hourly Employee
  Training Materials
• New Cooks will make the shift from knowing it
  as an Hourly Employee to supervising it as a
  SchoolFood Cook
• Always discuss issues and concerns with your
  Manager

74
Summary Slide Hourly Information

• Pot Washing Method
• Understanding Portion Control
• Portion ControlCanned Juices
• Portion ControlLunch Service
• Tools of the Trade
• Breakfast Program
• Breakfast Production
• Lunch Program
• Lunch Production
• PreparationFresh Fruit
• PreparationCanned Fruit

• Offer vs. Serve
• Meal Components
• Special Menu Items
• Choices
• Substitute Evaluations
• Staff Logs
• Progressive Discipline
• Cleaning Tables
• Pot Washing Method
• Pot Washing Method

75
Summary SlideHourly Information

• PreparationSalads
• PreparationSalad Bars
• PreparationVegetables
• PreparationUsing the Slicer
• Slicer Clean Up
• PreparationSandwiches
• ProductionSandwiches
• ProductionTuna Salad
• Sandwich Display and Service
• Satellite Meals
• Satellite Meals

• Timecards and Documentation
• Timecard Example
• Sick Time
• School Signage
• School Signage
• School Signage

76
Offer vs. Serve
Offer vs. Serve was implemented to allow the
customer to choose what they want to eat

• Every day we offer students a choice of five
  components for lunchbreakfast offers 4 plus
  cereal
• The students can take a minimum of three
  components
• Students may take one of each component, but not
  two of any one component
• SchoolFood staff should never force a student to
  take any item
• Offer vs. Serve encourages students to take what
  they will eat and helps to eliminate waste
• Offer vs. Serve is only used when we serve
  students on the serving linesatellite meals,
  trip lunches, and snack and supper programs do
  not follow Offer vs. Serve guidelines

77
Meal Components
USDA School Meal Patterns outline the type of
component and minimum portion size

• Lunch
• Protein
• 2oz Meat, Fish, Cheese, Vegetable-based protein
• Fresh Fruit or Juice
• ½ cup (4oz)
• Vegetable
• ¼ cup (2oz)
• Bread or Bread Substitute
• Pasta, rice, wrap
• Milk
• 8oz container

• Breakfast
• Protein
• 1oz Meat, Yogurt, Cheese
• Fresh Fruit or Juice
• ½ cup (4oz)
• Bread or Bread Substitute
• Cereal is an optional bread component
• Milk
• 8oz container

At Breakfast students may select 2 servings from
either the bread or protein group OR 1 item form
the bread group and 1 item from the protein group
78
Special Menu Items
Some items we serve provide two components in one
package

• Pizza and Jamaican Turnovers contains two
  components
• Bread and Cheese (protein)
• Bread and Protein
• Sandwiches will always contain two components
• Protein (Meat or Meat and Cheese) and Bread
• Review the components offered and serving
  instructions with the Cook-in-Charge as you learn
  SchoolFood practices and proceduresask questions
  if you need assistance

79
Choices
Students can choose from the variety of protein,
vegetable, fruit, and milk choices we serve every
day

• At Breakfast the students may, for example
• Choose from a variety of fresh fruit and juice
• At Lunch students may, for example,
• Choose from two different types of vegetables
• Choose among 2 or 3 different protein items
• At Breakfast and Lunch students choose one of
  four different milk products
• Low Fat, Fat Free, Low Fat Chocolate, and Whole
  Milk

80
Substitute Evaluations
During the first 120 days of service, work
performance will be reviewed at each site worked

• The Manager or Cook-in-Charge will evaluate work
  performance in the following categories
• Attendance
• Appearance
• Work Performance
• Ability to follow instructions
• Ability to get along with others
• It is the employees responsibility to improve
  performance issues
• Knowledge and skills are gained over timelearn
  from your experiences

81
Staff Logs
All performance issues will be noted daily on the
Weekly Staff Log in each school

• Cooks will note performance issues for follow-up
  by the Manager
• Absences and lateness
• Failure to follow directives (insubordination)
• Working with others (conduct)
• HACCP compliance
• Adherence to SchoolFood practices and procedures
• Other specific performance issues
• Managers will address performance issues
• privately with the employee
• Verbal communication and written
• documentation will be provided

82
Progressive Discipline
Progressive Discipline is intended to correct
work performance issues before they become
problems

• Staff members will be coached to correct actions
  that do not meet standards. The Manager will use
  the following to advise the employee that their
  performance needs to improve
• FactsExactly what happened or what was reported
• ObjectivesWhy the action or performance is
  unacceptable
• SolutionsWhat the employee needs to do to
  correct the situation
• ActionWhat will happen if the employee does not
  correct the work performance issue
• Corrective action must be taken by the employee

83
Cleaning Tables
Use the three-step method when cleaning tables

• Use a two-compartment bucket for hot soapy water
  and rinse water, using separate scrub cloths
• Use red bucket to sanitize after washing and
  rinsing
• Allow tables to air-dry
• Clean tables in wavesone person to wash and
  rinse, another to follow with the sanitizing
  solution

84
Pot Washing Method
For Three-Compartment Sinks

• Wash in first compartment with hot, soapy water
• Rinse in second compartment with clean, hot water
• Sanitize in third compartment with sanitizing
  solution
• Use the red bucket to measure water and add one
  capful of bleach for each gallon of water
• Immerse in solution for one minute
• Air Dry or dry with paper towels

85
Pot Washing Method
For Two-Compartment Sinks

• Wash in first compartment with hot, soapy water
• Rinse in first compartment with hot, running
  water
• Sanitize in third compartment with sanitizing
  solution
• Use the red bucket to measure water and add one
  capful of bleach for each gallon of water
• Immerse in solution for one minute
• Air Dry or dry with paper towels

86
Pot Washing Method
For Sinks with Booster Heaters

• Wash in first compartment with hot, soapy water
• Rinse in second compartment with clean, hot water
• Sanitize in third compartment
• Booster heater will heat water to over 180F
• No bleach is requiredhot water sanitizes items
• Immerse in solution for one minute
• Air Dry or dry with paper towels
• Be very careful around the sanitizing sink
• Use heavy-duty gloves to protect hands and arms

87
Understanding Portion Control
Portion Control helps ensure consistency and is
used to forecast food production

• 8 scoop is used for Canned Fruitit provides a ½
  cup portion 24 portions from a 10 can
• 12 scoop is used for Tuna Salad when making
  sandwiches
• 16 scoop is used for Vegetablesit provides a ¼
  cup portion
• Portion sizes will be different for High School
  Studentsthey receive a ½ cup portion of
  vegetable
• Always check with the Cook-in-Charge to ensure
  you are using the proper utensil

88
Portion ControlCanned Juices

• Canned Juices are packed in 46oz (5) cans
• The portion size for juice is 4oz
• When pouring juice, yield should be 11 4oz (1/2
  cup) portions per can
• Schools use either 5½ oz cups or 7oz cups, with a
  lid
• The exception to this rule is during after-school
  snack programs
• The portion size for juice with snacks is 6oz
• Always refrigerate juice to enhance the taste
• Cover and date juices poured for next-day service

89
Portion ControlLunch Service

• Check with the Cook-in-Charge for proper portion
  sizes in your school
• Portion sizes will be given in each, number of
  pieces, or scoop size
• Examples (Elementary School Menu portions)
• Ravioli (canned) 8 per portion
• Fish Fries 3 per portion
• Green Beans 1 16 scoop
• Sandwiches 2oz Protein (meat/cheese)
• Pizza 1 each
• Teriyaki Chicken 1 each

90
Tools of the Trade

• Do not serve any item without using utensils
• Use scoops to serve a consistent portion
• Use tongs to handle bread and other items
• Provide utensils for students serving themselves
• Change utensils when necessary
• Know portion sizes for all products
• Prepare serving line with correct utensils prior
  to service

91
Breakfast Program
Our Breakfast Program offers students a
nutritious meal to start their day

• Follow Offer vs. Serve Guidelines
• Use utensils to serve all items
• All items must be available throughout the meal
  period
• Check with your Cook-in-Charge for proper portion
  sizes
• All protein items must be cooked to 165F and
  held and served at 140F or moreprotein items
  are eggs, sausages, ham, etc.
• French Toast, Pancakes, and Waffles should be
  heated in the oven
• Bread items (muffins, breads, etc) need only be
  warmed for service

92
Breakfast Production
Breakfast Items should be prepped the day before
service

• Bread items can be set in serving pans, wrapped,
  dated, and refrigerated for the next day
• Protein items (egg omelets, etc.) can be panned
  on sheet pans for cooking the next day (wrap,
  date, and return to freezer)
• Juice should be poured, lidded, dated, and stored
  in the refrigerator
• Fresh Fruit should be washed, dated, and
  refrigerated for the next day
• Cereal display can also be prepared the day
  before
• Check with the Cook-in-Charge on preparation
  methods in your school

93
Lunch Program
Student Customer

• Monitor food temperatures
• Hot foods above 140F, Cold foods below 40F
• Always wear gloves and use utensils for service
• Sanitize utensils between serving periods
• Follow Offer vs. Serve Guidelinesstudents should
  never be forced to take any item
• Keep serving line clean and attractive
• Have sanitizing solution at all stations
• Notify the Cook-in-Charge when items need to be
  replenished
• Serve all students professionally with great
  customer service

94
Lunch Production
The Key to Hot Food Preparation is Temperature
Control

• Follow the directives of the Cook-in-Charge when
  assisting in food preparation and production
• Remove food from freezers in manageable batches
• Return panned food to freezer or refrigerator
  until ready to cook
• Cook all items in a pre-heated oven
• Check food temperatures when removing from over
  (165F)
• Monitor food temperatures between holding and
  serving (food must be held above 140F)
• Warmers will only maintain food temperaturesthey
  do not cook or heat food
• If food temperature drops below 140F it must be
  reheated to 165Fthis can only be done once
• Defrosting is done only in the refrigerator, on
  the bottom shelf, never at room temperature

Keep Food out of the Danger Zone40-140F
95
PreparationFresh Fruit
Attractive Fruit displays will encourage students
to eat nutritiously!

• All fresh fruit must be rinsed in a colander
  under running water
• Melons should be peeled and cut after rinsing
• Fruit displays should be attractively arranged
  with a variety of fruit
• Keep fruit covered until service begins
• Check with the Cook-in-Charge to know which fruit
  will be used for the day

96
PreparationCanned Fruit

• All canned fruit should be refrigerated to
  improve taste
• Sanitize can tops before opening
• Use a 8 scoop to portion fruit into 5½oz cups
  with lids
• Each sheet tray should hold 40 cups (8x5) in
  order to make counting easier
• The Yield from a 10 can of fruit using a 8
  scoop is approximately 24 ½ cup portions

97
PreparationSalads

• Rinse all fresh ingredients before preparation
• Enhance Tossed Salad with a variety of items
• Tomatoes
• Cucumber
• Radishes
• Spinach leaves
• Peppers
• Vinaigrette dressing can be added or dressing
  offered on the side using portion control (PC)
  packets
• Follow standardized recipes when preparing salads
  for Salad Bars

98
PreparationSalad Bars
School Food has basic guidelines for all Salad
Bars

• Check with the Cook-in-Charge and the Cooks Book
  to learn which items will be offered daily
• Provide a variety of fresh vegetables for
  students
• Arrange Salad Bars to provide a colorful display
• Maintain and replenish the Salad Bar to keep it
  looking attractive
• Offer a variety of dressings
• Standardized recipes are available for many types
  of prepared salads

99
PreparationVegetables
Prepare all Vegetables in small batches before
service

• Fresh Vegetables
• Cut in uniform pieces
• Rinse before peeling and cutting
• Cook to al dente
• Frozen Vegetables
• Cooked with a small amount of water
• Defrost certain frozen vegetables prior to
  preparation (see recipes for instructions)
• Canned Vegetables
• Heated gently to retain color and taste

100
PreparationUsing the Slicer
The Slicer demands your complete attention during
operation and cleaning

• Be sure you know how to operate the slicer safely
• Sanitize the slicer before use and between
  product types
• Practice using the on/off switch and other safety
  features
• Avoid cuts by never touching the product being
  slicedlet the holder on the machine do the work
• Always unplug the slicer before cleaning

101
Slicer Clean Up

• First step is always the sameunplug the slicer
• Do not get distractedmost accidents occur during
  cleaning
• Use a safety glove and disassemble the machine
• Do not walk away and leave the blade
  exposedcomplete the job
• All parts of the slicer need to be washed,
  rinsed, and sanitized
• Reassemble the slicer and check for proper
  operation after cleaning

102
PreparationSandwiches
Have your Mise en Place ready before preparing
Cold Sandwiches

• The day before production
• Slice, wrap, and date cold cuts in 2 packages
• Chill bread and rolls to help maintain
  temperatures
• Wash and slice tomato Rinse lettuce
• The day of production
• Clean and Sanitize work station
• Have a supply of gloves near station
• Gather knives, cutting boards, and plastic wrap
• Remove only one 2 package of cold cuts from the
  refrigerator at a time to maintain food
  temperatures

103
ProductionSandwiches
Proper production techniques will help maintain
food temperatures

• Place cold cuts on cold pan with ice packs during
  production
• Sandwiches prepared on sliced bread, including
  Peanut Butter and Jelly, must include at least
  one slice of wheat bread
• All cold cut and tuna sandwiches must include
  lettuce and tomato
• Sandwiches made on sliced bread or rolls must be
  cut in half before wrapping
• Hero Rolls can be cut and wrapped or wrapped
  open-face
• Assemble, wrap, and refrigerate sandwiches in
  small batches
• Change gloves and wash hands every time you
  change stations or tasks

104
ProductionTuna Salad

• All ingredients, bowls, and utensils MUST be
  chilled overnight to maintain food temperatures
• Tuna Cans
• Mayonnaise
• Mixing Bowl and utensils
• Tuna Salad must be chilled immediately in shallow
  pans
• Remove from refrigerator in small batches
• Make sandwiches in small batches and refrigerate
  immediately

105
Sandwich Display and Service

• Place sandwiches in a cold well, on ice packs, or
  a pan with ice
• Remove only enough sandwiches for service within
  a twenty-minute timeframe
• Provide a choice of condiments
• Mayonnaise
• Mustard
• Replenish supplies as needed to maintain an
  attractive display

106
Satellite Meals
A Satellite Meal is one that is served to
students in locations other than the dining room

• Satellite Meals must contain all componentsthere
  is no Offer vs. Serve
• Meals should be UNITIZEDpacked so that all
  components are together (only Hot and Cold
  components are separated)
• Cold meals are bagged
• Hot meals are packed in individual pans (Sr.
  Citizen) or in bulk (7021 pans) for family-style
  service
• Monitor food temperatures during preparation,
  packing, and before transporting

107
Satellite Meals
Students receiving Satellite Meals deserve the
same safe, quality meals we provide on-site

• How to Pack
• Sanitize transporters inside and out
• Use at least eight frozen ice packs for each
  transporter (4 on top, 4 on bottom) when packing
  unitized cold meals and cold components of hot
  meals
• Pack 20 cold bagged lunches per transporterkeep
  open and refrigerated until pick-up
• Keep packaged hot meals in warmer or oven until
  pick-up
• Check food temperatures at the time of pick-up
• Never put Hot and Cold items together in the same
  transporter

108
Timecards and Documentation
Your timecard represents your moneyit must be
accurate

• The Manager or Field Office Manager is
  responsible for filling out the top portion of
  your timecard
• Check that all information is accurate
• Pay periods run from Wednesday through Tuesday
  for a ten-day period
• At the end of the pay period, make sure to sign
  your timecard before submitting it to the Field
  Office
• Any documentation for absences must be completed
  and attached with your timecard
• Ask your Manager for assistance if you need help

Punch In and Out Every Shift
109
Timecard Example
Marie Jones
10/15/04
15

• Your timecard is a legal record of hours worked
  any changes to your time must be accompanied by
  proper documentation

Sub SLH
4
930
200