SchoolFood Training Manual Hourly Employees

1
SchoolFood Training ManualHourly Employees

• School Lunch Helper
• Sr. School Lunch Helper

2004-2005
2
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
3
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

4
Primary Job Description
School Lunch Helpers and Sr. School Lunch Helpers
serve our customers every day

• SchoolFood employees perform a variety of tasks
  according to the needs of the operation
• Sandwich Production
• Fruit, Vegetable, and Salad Production
• Serving on the Line
• Clean up and Sanitation
• Assist the Cook-in-Charge
• Receive Deliveries
• Store Food Properly
• Monitor Pest Control
• Handle Heavy Duty Tasks

5
Primary Responsibilities
Substitute School Lunch Helpers and Sr. School
Lunch Helpers are responsible for

• Calling in to the Field Office to receive
  assignment
• Reporting to assignments on time
• Reporting ready to work and following uniform
  guidelines
• Following the directives of the Manager and
  Cook-in-Charge
• Being willing to learn and able to accept
  constructive criticism
• Reporting to work at scheduled time in inclement
  weather
• Completing 120 days of satisfactory service
  before being permanently assigned

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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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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

8
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.

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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

10
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

11
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

12
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

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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
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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

15
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

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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

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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

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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

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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

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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

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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

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Good Morning Checklist
Get in the habit of doing the following every day

• Check to see if your uniform meets our guidelines
• Watch and wedding band only
• Hairnet worn hairline to hairline
• Uniform is clean
• Punch in ready to work, in uniform
• Sign the Food Service Record Book
• Timesheet must match your timecard (permanent
  employees only)
• Check with the Cook-in-Charge for your assignment

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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?

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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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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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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

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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
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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

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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

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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

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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

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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

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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

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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

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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

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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

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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
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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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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

40
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

41
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

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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

43
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

44
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

45
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

46
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

47
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

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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

49
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

50
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

51
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

52
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

53
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

54
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

55
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
56
Good Afternoon Checklist
Check these areas every day before you leave work

• Work Stations must be clean, sanitized, and
  organized
• Check all equipment for cleanliness and proper
  temperatures
• All satellite transporters cleaned and sanitized
• All utensils returned to proper storage areas
• All equipment clean and sanitized
• Sinks should be left cleaned and dried
• Scrub Cloths rinsed and hung to dry
• All stoves, ovens, and warmers shut off
• Floors swept and mopped
• Punch out in Uniform

57
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
58
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
928 201 925 200 926
200 925 200 929 200 925
200 927 200 928 201 928
200 927 200
Employee Signature
Manager and Supervisor Signature
59
Health Benefits

• DC 37 is responsible for some health benefits
• New York City provides medical coverage for
  hospitalization
• Request Dental, Optical, and Prescription Drug
  Benefit enrollment forms through DC 37
• Health Benefits enrollment (hospitalization)
  forms will be distributed to you by your Field
  Office after 120 days of service

60
Medical Documentation
Medical Documentation is used by employees after
120 days of Service

• TK4 is used for self-treated and
  medically-certified absences. Time allowed is
  accrued based on hours worked. If no time is in
  the bank employees cannot get paid for time off.
  More than three self-treated days in a row
  require a doctors note.
• PD19 is used to document jury duty, court
  appearance, Civil Service appointments, visits to
  65 Courts St, etc.
• OP85 is used to change status name address tax
  status title
• It is your responsibility to complete this
  documentation

61
Sick Time

• Self-TreatedExcused absence without a doctors
  note. Permanent employees are entitled to five
  self-treated days during the following periods
• September through January
• February through June
• Medically CertifiedMandatory for absences of
  more than three days or if self-treated time has
  been used. Doctors notes must include all
  information requested on the bottom of the TK4
  form. Employees without accrued time cannot be
  paid.
• Excessive Absences will be treated as a work
  performance issue to be addressed by the Manager

62
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

63
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

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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

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School Signage
Each School is required to post the following
signage

• In the Dining Room
• Monthly Menu lets the school population know what
  we are preparing for the day
• Choking Poster shows everyone how to recognize
  and handle this emergency
• Justice for All Poster lets everyone know that
  school meals are available to every student
• No Smoking Signs reflect New York City
  regulations

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School Signage
Each School is required to post the following
signage

• In the Kitchen
• Handwashing Sink Signage designates a sink to be
  used only for handwashingit must be stocked with
  paper towels and soap
• Employees Must Wash Hands signs are posted in
  each employee restroom
• Hood Cleaning log verifies that hoods and filters
  over equipment are being cleaned regularly
• Integrated Pest Management Log records visits and
  findings of exterminator
• Familiarize yourself with the signage posted in
  the kitchenthey provide information about
  special programs, special student needs, and
  events that are unique to a particular school

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School Signage
Each School is required to post the following
signage

• For Employees
• Work Schedules are posted for each employee to
  designate the daily duties they are responsible
  for these are subject to change based on the
  need of the operation
• Job Postings advertise open positions throughout
  the district, borough, and city
• Arrest Notification Policy and Conduct Memos must
  be signed by all employees
• Right to Know informs you that you may inquire
  about the chemicals used in SchoolFood kitchens
• Non-Discrimination Sign instructs employees what
  to do if they feel a discriminatory situation
  exists

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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 employee
• Work on improving skills and speed 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

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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