HOURLY TRAINING

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WELCOME TO
HOURLY TRAINING
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HOURLY TRAINING MANUAL
OSFNS
2002-2003
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MISSION STATEMENT
The mission of the Office of School Food and
Nutrition Services is to provide safe,
attractive, appetizing, nutritionally sound meals
in a timely manner to the school children of the
City of New York.
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PRIMARY JOB DESCRIPTION
School Lunch Helpers (SLH) serve the children
every day
School Lunch Helpers and Sr. School Lunch Helpers
perform a variety of tasks according to the needs
of the operation
Sandwich Preparation
Fruit, Vegetable, and Salad Preparation
Food Service
Clean up and Sanitation
Assist the Cook-in-Charge
Receive Deliveries
Store Food Properly
Monitor Pest Control
Handle Heavy Duty Tasks
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PRIMARY RESPONSIBILITIES
Sub School Lunch Helpers and Sub Sr. School Lunch
Helpers are responsible for
Calling in to Field Office to receive assignment
Reporting to assignment on time
Following the directives of the Cook or Assistant
Cook
Completing 120 days of service before becoming
permanent
Reporting ready to work and adhering to uniform
requirements
Being willing to learn and able to accept
constructive criticism
Reporting to work at scheduled time in inclement
weather
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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

• Hairnet worn hairline to hairline

• Facial hair must be covered

• Wear comfortable shoes with a rubber sole, no
  open toed shoes
• or sandals

• OSFNS hat is permitted if all hair is kept
  underneath

• The only acceptable visible jewelry is a plain
  solid wedding band
• free of stones, and a watch

• Women must wear stockings when wearing a
  dressknee-highs
• not acceptable

• No nail polish or artificial nailskeep nails
  trimmed

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FOOD SAFETY (HACCP)
WHAT IS HACCP?

• It is the method we use to ensure Food Safety.
  We look at any area where food may be in
  danger of being contaminated, then devise ways to
  reduce or eliminate that risk

WHY IS HACCP IMPORTANT?
- Serving Safe Food is the most important duty of
all OSFNS employees. If we do not guarantee safe
food, our service and presentation do not matter
HOW CAN I HELP TO ENSURE FOOD SAFETY?
- All employees are critical to ensuring Safe
Food. By wearing the proper uniform, washing
hands properly, using sanitizing solution, and
monitoring food temperatures, all OSFNS staff
guarantee a safe, healthy meal for students
HAZARD ANALYSIS CRITICALCONTROL POINTS
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HANDWASHING
HAND WASHING IS CRITICAL TO FOOD SAFETY
Wash Hands

• Before beginning to work
• After each task is completed
• Before service
• After using restrooms
• After any activity that may contaminate your
  hands
• After eating

Wash hands with hot water and soap, lather for at
least 20 seconds, rinse and dry with paper towels
PREVENT CROSS CONTAMINATION
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DISPOSABLE GLOVES

• Keep gloves in package until ready to usedo not
  keep gloves in
• pockets

• Do not walk away from station wearing
  glovesdiscard them

• Change glovesbetween tasks, when they get
  dirty, whenever
• you touch your hair, face or body

• Make sure gloves are discarded immediately after
  use

• Do not eat wearing gloves

• Always start a task with a fresh pair of gloves

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CALIBRATING THE THERMOMETER
IT IS EVERY EMPLOYEES RESPONSIBILITY TO KNOW HOW
TO CALIBRATE AND USE A THERMOMETER

• Use a cup with a 50 ice, 50 water 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 thermometer before every use

USE THERMOMETERS THROUGHOUT THE DAY TO MONITOR
FOOD TEMPERATURES
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READING THE SIGNS ON THE WALL
EACH SCHOOL IS REQUIRED TO POST THE FOLLOWING
SIGNS

• MENU lets the school population know what we are
  preparing
• CHOKING POSTER shows everyone how to recognize
  and handle
• this emergency
• JUSTICE FOR ALL lets everyone know that our
  program is
• available to every student

• NO SMOKING prohibits smoking in all areas of the
  school
• HAND WASHING SINK reminds us and designates a
  sink only to be
• used for hand washing

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MORE WRITING ON THE WALL
READING THE SIGNS PROVIDES YOU WITH INFORMATION
ABOUT YOUR JOB, YOUR SAFETY, AND OSFNS POLICY

• NON-DISCRIMINATION SIGN tells you what to do if
  you feel a
• discriminatory atmosphere exists

• WORK SCHEDULES are posted for each employee to
  designate the duties
• they are responsible forthese are subject to
  change as needed

• RIGHT TO KNOW informs you that you may inquire
  about the chemicals
• we use in our kitchens

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• HOOD CLEANING verifies that the hoods over
• equipment are being cleaned regularly

• EXTERMINATOR VISITS records visits made by
• Pest Control

• ARREST NOTIFICATION states Board of Education
• policy
• JOB POSTINGS describe openings throughout the
• district, borough, and city

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SAFETY IS A TEAM EFFORT
SAFETY BEGINS WITH YOU

• If a whole case of 10 cans is too heavy for you
  to
• carry, open the case and remove cans
  individually

• When lifting, use leg muscles

• Ask for help to lift heavy objects

• Wipe or mop up spills immediately

• When walking with hot food or pans, make sure
• everyone knows you are there

ALL EMPLOYEES MUST WORK WITH SAFETY IN MIND
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SAFETY IS NO ACCIDENT
KNOWLEDGE PROMOTES SAFETY

• Be careful around hot ovens and steam tables

• Before using a piece of equipment, know how to
  start, operate, and clean it

• Be careful handling equipment and knives

• Warn others if a dangerous situation exists

ENSURE YOUR SAFETY AND THE SAFETY OF OTHERS
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SUBSTITUTE EVALUATIONS
DURING THE FIRST 120 WORKING DAYS OF SERVICE,
WORK PERFORMANCE WILL BE REVIEWED AT EACH SITE
WORKED

• Managers or Cooks will evaluate work performance
  at each site 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 experience

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STAFF LOGS
ALL PERFORMANCE ISSUES WILL BE NOTED DAILY ON THE
WEEKLY STAFF LOGS 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
- Other specific performance issues

• Managers will address performance issues
  directly with employees

• Verbal communication and/or written
  documentation will be provided

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STAFF LOGS AS A TOOL FOR SUCCESS
STAFF LOGS RECOGNIZE EMPLOYEES WITH A HISTORY OF
GOOD PERFORMANCE

• Punched in on time
• In full uniform
• Followed directives of Cook-in-Charge
• Follows HACCP guidelines
• Works well with coworkers
• Punched out in uniform

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PROGRESSIVE DISCIPLINE
PROGRESSIVE DISCIPLINE IS INTENDED TO CORRECT
PERFORMANCE ISSUES BEFORE THEY BECOME PROBLEMS

• Staff members will be coached to correct actions
  that do not meet standards

• Manager will provide Facts, Objectives,
  Solutions, and Actions for
• employee to review, react to, and correct

Facts
Exactly what happened or what was reported
Objectives
Why action is unacceptable
What employee needs to do to correct the situation
Solutions
What the results of further infractions or poor
performance will be
Action
CORRECTIVE ACTION MUST BE TAKEN BY THE EMPLOYEE
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YOUR TIMECARD AND PAPERWORK
YOUR TIMECARD REPRESENTS YOUR MONEYIT MUST BE
ACCURATE

• Your Manager or Field Office Manager is
• responsible for filling out the top portion of
• your time card

• Check that all information is accurate

PUNCH IN AND OUT EVERY SHIFT THE MANAGER OR
COOK WILL INITIAL YOUR TIMECARD

• Pay period runs 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 to your time card

• If you need help, ask Cook-in-Charge or Manager
  for assistance

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YOUR TIMECARD IS A LEGAL RECORD OF HOURS
WORKEDANY CHANGES TO YOUR TIME MUST BE
ACCOMPANIED BY APPROPRIATE DOCUMENTATION
MANAGER AND SUPERVISOR SIGNATURE
EMPLOYEE SIGNATURE
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PERFECT FORMS
SICK FORMS ARE USED BY EMPLOYEES AFTER 120 DAYS
OF SERVICE

• 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

• OP 85Request to change status. Use to change
  your name, address,
• tax status, title

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HEALTH BENEFITS

• Request Dental, Optical, and
• Prescription enrollment forms through
• DC 37 these benefits begin after 90
• working days

• Health Benefits enrollment
• (hospitalization) forms will be distributed
• by your Field Office after 120 days

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SICK TIME
Self-Treated
Excused absence without a doctors note.
Permanent employees are entitled to 5 self
treated days during the following periods
September through January and February through
June
Medically Certified
Mandatory for absences of more than 3 days Forms
must be completed accurately and handed in with
time card Employees without accrued time cannot
be paid
EXCESSIVE ABSENCE IS A WORK PERFORMANCE ISSUE
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GOOD MORNING CHECKLIST
GET IN THE HABIT OF DOING THE FOLLOWING EVERY DAY

• Make sure your uniform is clean

?Check to see if your uniform meets OSFNS
guidelines
- Watch and Wedding Band only
- Hairnet worn hairline to hairline
- Your uniform is complete

• Punch in ready to work

• Sign the Record Book

• Timesheet must match you timecard (Permanent
  employees only)

?Check with the Cook-in-Charge for your assignment
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SCHOOL FOOD SERVICE 101
OUR STUDENTS BENEFIT FROM OUR FOCUS ON THE BASICS
OF SCHOOL FOOD SERVICE
1. SAFE FOOD HANDLING 2. PROFESSIONAL STAFF 3.
COURTEOUS SERVICE 4. KNOWLEDGE OF THE BASICS
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KITCHEN WALK THROUGH
YOUR KITCHEN TOUR WILL 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?
  Are
• tables clean and uncluttered?

• Ovens and warmersDoes all staff have
  thermometers? Are ovens
• and warmers clean?
• Serving LineAre wells hot so food stays at
  temperature? Are clean
• utensils on hand? Is sanitizing solution on
  hand?
• Pot washing areaIs everything being washed,
  rinsed, and
• sanitized?

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SAMPLE
THE COOKS BOOK

• The Cooks Book is a record of all items
  produced in the school
• The Manager writes production needs for the
  schoolthe Cook enters the actual amounts of food
  produced

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REQUISITION SHEETS
ALL FOOD, PAPER, AND EQUIPMENT REMOVED FROM
STOCK MUST BE ACCOUNTED FOR
REQUISITION FROM STOCK PS DIST____
DATE_________ DAY _____ ITEM UNIT
REQUISITIONED USED LEFTOVER
POSTED BREAKFAST__________________________________
____________ _____________________________________
____________________ _____________________________
____________________________ _____________________
____________________________________ _____________
____________________________________________ _____
__________________________________________________
__ LUNCH__________________________________________
_________ ________________________________________
_________________ ________________________________
_________________________ ________________________
_________________________________ ________________
_________________________________________ ________
_________________________________________________
__________________________________________________
_______ __________________________________________
__________ _______________________________________
_____________ Paper/Cleaning/Misc.________________
___________________ Sporks________________________
_______________________ Trays_____________________
___________________________ ______________________
______________________________

• 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
• If you need to remove something from the
  stockroom, make sure you let the cook know what
  you take and how much

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UNDERSTANDING PORTION CONTROL
PORTION CONTROL HELPS CONTROL PRODUCTION AND
ENSURES CONSISTENCY
8 Scoop is used for fruitit provides a 1/2 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
1/4 cup portion 48 portions from a 10 can

• Portion sizes may be different for High School
  Programs

• Always check to make sure you are using the
  proper utensil

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PORTION CONTROL FOR JUICES
KNOW THE YIELD AND PORTION SIZES

• Canned Juices are packed in 46oz (5) cans
• The portion size for juice is 4oz
• When pouring juice, yield should be 11 portions
  per can
• Schools use either 5 1/2oz cups or 7oz cups for
  juice, with a lid
• Whichever size cup we use, the portion remains
  the same
• The exception to this rule is during after
  school snack programs
• the portion size is 6oz
• In an emergency when there is no milk in the
  school, we substitute
• an 8oz portion of juice
• Always cover, refrigerate, and date poured
  juices

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LUNCH SERVICE
PORTION SIZES FOR LUNCH ITEMS VARY FOR EACH ITEM

• Check with the Cook-in-Charge for proper portion
• sizes

• Portion sizes will be given in each, number of
  pieces,
• or scoop size

EXAMPLES - Ravioli (canned) - 8 per portion -
Chicken Charms - 3 per portion - Fish Fries - 3
per portion - Green Beans - one 16 scoop

• We use portion control to monitor productionby
  knowing
• the yield, we know how much to cook

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TOOLS OF THE TRADE
SCOOPS PROVIDE CONSISTENT MEASURE AND YIELD

• Portions per can . . .
• With a 8 scoop, how many portions of fruit from
  a 10 Can?_____
• With a 16 scoop, how many portions of vegetable
  from a 10 can?_____

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48

• How many 4oz Servings from a 46 oz can (5can)
  of juice? _____

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OFFER VS. SERVE
OFFER VS. SERVE ALLOWS THE STUDENT TO CHOOSE WHAT
THEY WANT TO EAT

• Every day we offer students a choice of 5
  components for
• lunchbreakfast offers 4 plus cereal
• The students need only take a minimum of 3
  components
• This encourages students to take what they will
  eat and helps
• eliminate waste
• Students may take one of everything, but may not
  take two of
• anything
• We should never force a student to take any food
  item served

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OFFER VS. SERVE IS BASED ON THE COMPONENTS OF THE
MEAL
THE STUDENTS MUST TAKE A MINIMUM OF THREE
COMPONENTS, AND MAY TAKE A MAXIMUM OF FIVE
COMPONENTS

• At Lunch, the components are
• - Protein
• - Fruit
• - Vegetable
• - Bread/ Bread Alternate
• - Milk

• At Breakfast, the components are
• - Fruit or Fruit Juice
• - Bread and/or Bread Alternate
• - Protein
• - Milk

THE EXCEPTIONS TO THIS RULE ARE SATELLITE MEALS,
SNACK/DINNER PROGRAMS, AND TRIP LUNCHES, WHEN ALL
COMPONENTS MUST BE SERVED
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CHOICES
STUDENTS CAN CHOOSE BETWEEN THE VARIETY OF
PROTEIN, VEGETABLE AND FRUIT CHOICES WE SERVE
EVERY DAY

• At Breakfast, the students may, for example
• - choose from two different types of juice
• - choose from two (or more) different types of
  milk

• At Lunch, the students may, for example
• - choose from two different types of
  vegetables
• - choose among 2 or 3 different
  proteins

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HOT FOOD PREPARATION
THE KEY TO HOT FOOD PREPARATION IS TEMPERATURE
CONTROL

• Follow the directives of the Cook-in-Charge when
  assisting in food prep
• Remove food from freezer in manageable batches
• Panned food should be returned to freezer or
  refrigerator until ready to cook
• Monitor food temperatures when removing food
  from oven (165F)
• Warmers only maintain food temperatures, they do
  not cook or heat food
• Monitor food temperatures between holding and
  serving (Must be above
• 140F)
• If food drops below 140 it must be reheated to
  165this 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 ZONE 40140
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BREAKFAST PREPARATION
BREAKFAST ITEMS SHOULD BE PREPPED THE DAY BEFORE

• 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 trays for cooking
• the next day (wrap,date and return to
  freezer)
• Juice should be cupped, lidded, dated and stored
  in the refrigerator
• Fresh fruit should be washed,refrigerated and
  dated for next day
• Cereal display should also be prepared the day
  before
• Check with cook on preparation methods in your
  school

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BREAKFAST SERVICE

• Be sure to follow Offer vs. Serve guidelines
  during service
• All protein items must be cooked to 165and held
  and served
• at 140or moreProtein items are eggs,
  sausages, and ham
• French Toast, pancakes, and waffles should be
  heated in oven
• Bread items need only be warmed for service
• Use utensils to serve at all times
• All items must be available throughout the
  breakfast service
• Check with Cook-in-Charge for proper portion
  sizes

OUR BREAKFAST PROGRAM OFFERS STUDENTS A
NUTRITIOUS MEAL TO START THEIR DAY
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LUNCH SERVICE
A NUTRITIOUS LUNCH DIRECTLY INFLUENCES A
STUDENTS LEARNING

• Constantly monitor food temperaturesall hot
  foods over 140F, all cold
• foods below 40F
• Always wear gloves, and use utensils for
  servicesanitize utensils
• between periods
• Follow Offer vs. Serve guidelinesdo not force a
  student to take
• anything
• Serve with a positive attitude, and keep smiling
• Keep work station clean and attractive, remember
  we eat with our eyes
• Always have sanitizing solution at hand
• Service needs to be efficient and timely

THE STUDENTS ARE OUR CUSTOMERS
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FRUIT PREPARATION
FRESH FRUIT

• All fresh fruit must be washed, under running
• water in a colander, prior to display

• Fresh fruit displays should be made with a
• variety of fresh fruits attractively arranged

• Keep fruits covered until service begins

• Check with Cook-in-Charge to see which fruits
• need to be used

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CANNED FRUIT

• All canned fruit should be chilled the night
  before to improve taste
• All can tops should be sanitized before opening
• Use a 8 scoop to portion fruit into 5 1/2 oz
  cups, and keep fruit
• covered until service
• Handle cups from the bottom only
• Each tray should hold 40 cups (8x5) in order to
  make counting
• easier
• The yield from one 10 can of fruit, using a 8
  scoop, is
• approximately 24 - 1/2 cup portions

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SALAD PREPARATION
TOSSED SALAD

• - All items must be washed in a colander
• Salad must contain a variety of items
• such as lettuce, tomato, spinach,
• cucumber, peppers, radishes, etc.
• Vinaigrette dressing can be added, or
• portion control (PC) packages may be
• served with salad

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PREPARED SALADS
SALAD BARS SHOULD BE SET UP TO BE ATTRACTIVE AND
NUTRITIOUS

• Cole Slaw, Potato Salad, and Macaroni Salad
  deserve
• special attention to maintain proper
  temperatures

• Other prepared salads are a way for us to be
  creative and
• offer students a wide variety of items (Pasta
  Salad,
• Tomato/Mozzarella, etc.)

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SAFE SLICER OPERATION AND CLEANING
THE SLICER DEMANDS YOUR COMPLETE ATTENTION DURING
OPERATION AND CLEANING

• Safety is the biggest priority when using the
  slicer
• Be sure of how to operate the slicer
  safelycheck with the Cook-in-Charge
• Sanitize the slicer before use and between
  product types
• Practice using the ON/OFF switch
• Avoid cuts by NEVER touching the product being
  slicedlet the holder on the
• machine do the job
• Always unplug the slicer before cleaning

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SAFETY FIRST
CLEANING THE SLICER

• The first step is always to unplug the slicer

• Use a Safety Handguard Glove and disassemble
  carefully

• Do not get distractedmost accidents occur while
  cleaning

• Do not walk away and leave the blade
  exposedcomplete the job

• All parts of the slicer need to be washed,
  rinsed and sanitized before
• reassembly

• Reassemble and check for proper operation after
  cleaning and sanitizing

RESPECT THE EQUIPMENT WE USE
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SANDWICH PREPARATION

• Pre-assembly

- Pre cut, wrap, date and refrigerate cold cuts
in 2 packages the day before
- Chill breads and rolls to help with temperature
issues

• Clean and sanitize work station

- Have a supply of gloves near work station
- Gather knives, cutting board and plastic wrap
- Gather breads
- Wash and slice tomato rinse and shred lettuce
- Remove only one 2 package of cold cuts, or
small batch of tuna, from refrigerator at a time
to maintain temperature control
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MAKING A SANDWICH

• Place cold cuts or tuna on cold pan with ice
  packs during sandwich
• preparation

• 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, served
  open-faced, or placed in
• hero bag

• Assemble, wrap and refrigerate sandwiches in
  small batches

• Change gloves every time you move from station
  or change activity

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SAFE TUNA PREPARATION

• All ingredients, bowls and utensils, MUST
• be chilled overnight to maintain proper
• temperatures
• Tuna salad must be cooled in shallow pans
• Remove from refrigerator in small batches
• Make sandwiches in small batches and
• refrigerate immediately

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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 20 minute time frame
• Provide a choice of condiments
• Replenish as needed

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SATELLITE MEALS
A SATELLITE MEAL IS A MEAL THAT IS SERVED TO
STUDENTS IN LOCATIONS OTHER THAN THE SCHOOL
CAFETERIA

• Satellite meals must contain all
  componentsthere is no Offer vs Serve

• Meals must be UNITIZEDpacked so that all
  components are together (only
• Hot and Cold components are separated)

- Cold meals are bagged - Hot meals are packed
in either individual pans (Sr. Citizen)
or bulk (7021) pans

• Food temperatures must be monitored during
  preparation, packaging and
• before transporting

ALL SATELLITE MEALS LEAVE OUR KITCHENS IN
TRANSPORTERS
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SATELLITE MEALS
HOW TO PACK

• Be sure transporters are clean and sanitized
  inside and out

• Use at least 8 frozen ice packs per transporter
  (4 on top, 4 on bottom)
• when packing unitized cold meals and cold
  components of hot meals

• Pack 20 bag lunches per transporterkeep
  refrigerated until pick-up

• Keep packaged hot meals in warmer or oven until
  pick-up

• Monitor temperatures at time of pick-up

• NEVER put HOT and COLD items together in same
  transporter

OUR SATELLITE MEAL STUDENTS DESERVE THE SAME
SAFE, QUALITY MEALS WE PROVIDE ON-SITE
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SANITATION
PROPER SANITATION IS ESSENTIAL TO MAINTAINING
FOOD SAFETY
Sanitizing Solutions
SANITIZING SOLUTIONS BELONG AT EVERY WORKSTATION
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SANITIZING SOLUTIONS
1 RED BUCKET
1 RED BUCKET


1 GALLON OF 75 WATER
1 GALLON OF 75 WATER


1 CAPFUL OF BLEACH
1 QUIXPLUS TOWEL
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CLEANING TABLES
FOLLOW THE THREE-STEP METHOD WHEN CLEANING TABLES

• Use a two compartment bucket for soapy water and
  rinse
• water, using separate scrub cloths

• Use a red bucket to sanitize after washing and
  rinsing

• Allow tables to air dry

• Do tables in Waveshave one person wash and
  rinse,
• and another person follow with the sanitizing
  solution

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POT WASHING
3 COMPARTMENT SINK METHOD

• Wash in first compartment with hot water and
  soap

• Rinse in second compartment with hot, running
  water

• Fill third compartment with sanitizing solution
  (use the red bucket to
• measure the water, then add 1 capful of
  bleach per gallon)

• Immerse in sanitizing solution for 1 minute

• Air dry or dry with paper towels

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POT WASHING
2 COMPARTMENT SINK METHOD

• Wash in first compartment with hot water and
  soap

• Rinse in same compartment with hot, running
  water

• Fill second compartment with sanitizing solution
  (use the red bucket
• to measure the water, then add one capful of
  bleach per gallon)

• Immerse in sanitizing solution for 1 minute

• Air dry or dry with
• paper towels

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SWEEPING AND MOPPING
CRITICAL AREAS IN KEEPING OUR KITCHENS CLEAN AND
CLEAR

• Sweeping must be done each morning to remove any
  signs of pests

• Sweeping must be done again at the end of the day

• Concentrate on corners and under equipment

• Mop water must be hot to be effective

• Mops must be clean and free of foul odors

• Change mop water as needed

• Rinse mop when finished and hang up to dry

• Discard mop waterleave pail clean for next day

• Change mop heads when necessary

REMEMBERNEVER MIX CHEMICALS
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RECEIVING
RECEIVING IS AN IMPORTANT FUNCTION IN OUR
OPERATIONS

• Check that delivery is meant for the school
• Check the Order Book to be sure that items
  delivered are what the Manager
• ordered
• Check the bill thoroughlycompare case counts
• Discrepancies should be noted to delivery
  personchange bill as necessary
• Report discrepancies to Cook-in-Charge
• After checking, all bills must be signed
  properlyName, Title, Date, District
• and School

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RECEIVING
ALL FOOD AND SUPPLIES MUST BE DELIVERED WHEN
OSFNS STAFF IS ON SITE TO CHECK FOR ACCURACY,
QUALITY, AND QUANTITY

• All cases must be sealed and in good condition
• Check for acceptable dates using Best if Used By
  Guidelines
• Check for proper temperature with calibrated
  thermometer
• Check expiration dates (Ex. milk and fresh
  juices)
• Check weightsproduce, frozen foods
• Check for freshness and qualitybread, produce
• Check for dented cans

BEST IF USED BY GUIDELINES
BEST IF USED BY GUIDELINES
RECEIVING IS THE FIRST STEP ON THE HACCP PATH TO
SERVING SAFE FOOD
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STORAGE
STORAGE AREAS MUST BE CLEAN AND WELL ORGANIZED

• All items must be stored at least 6off the
  floor on platforms or
• shelving units
• All cases must be datedday, month, and year be
  sure to date
• each can, box, etc. when removed from cases
• Rotate stock when putting away deliveriesFirst
  in, First out
• Check thermometers of refrigerators and freezers
  daily for proper
• temperatures
• Separate paper, chemical and food supplies
• Separate purchased and donated (USDA) foods
• Storerooms should be cleaned and checked for
  pest control
• issues on a daily basis

First
In
First
Out
62
INTEGRATED PEST MANAGEMENT
INTEGRATED PEST MANAGEMENT MEANS KEEPING OUR
OPERATIONS CLEAN AND CLEAR AND REDUCING THE SPACE
WHERE INSECTS CAN HIDE

• Storerooms, locker rooms, clutter, and corners
• provide space for insects and rodents to hide
• These areas must be monitored daily
• Monthly visits by the exterminator are not the
  only
• time we should monitor pest control
• Kitchen staff is responsible to maintain our
  pest
• management program
• Any evidence of activity should be reported to
  the
• Cook-in-Charge or the Manager

63
GOOD AFTERNOON CHECKLIST
Check These Areas Every Day Before You Leave Work
?Work stations must be clean, sanitized, and
orderly
?Check all refrigerators and freezers for
cleanliness and temperature
?All satellite transporters cleaned, sanitized
and stored properly
? All utensils returned to proper storage areas
?All equipment must be clean and sanitized
?Sinks should be left cleaned and dried

• Scrub cloths washed and hung to dry

• All ovens, warmers, and steam tables turned off

• Floor swept and mopped correctly

• Punch out in uniform

64
TRAINING IS ONLY THE BEGINNING . . .
IN EACH ASSIGNMENT, DO YOUR BEST TO APPLY WHAT
YOU HAVE LEARNED LEARN FROM THE STAFF YOU ARE
WORKING WITH
Training is meant as an introduction to our
organization you will see and learn new things
in your future with OSFNS
When in doubt about what your duties are, check
with the Manager or Cook-in-Charge and follow
their directives
Remember the focus of our organization the
children of the City of New York
65
SCHOOL FOOD SERVICE
The STUDENTS are the most important people in our
business The STUDENTS are the purpose of what we
do The STUDENTS are people to be welcomed warmly
and graciously The STUDENTS are deserving of the
most courteous and attentive treatment we can
give The STUDENTS are the heart and soul of what
we do