Equipment Training
Before using a piece of kitchen equipment, an employee must first receive this.
What is proper equipment training?
This must be done to a food-contact surface before it can be properly sanitized.
What is clean the surface?
This type of signage helps guests identify foods that may contain one of the major food allergens.
What is allergen signage/labeling?
These protective devices should never be removed, bypassed, or disabled while operating equipment.
What are equipment guards and safety devices?
This tool is used to verify that sanitizer solution is at the correct concentration.
What are sanitizer test strips?
If an allergen sign or label is missing, unclear, or doesn't match the food being served, employees should do this rather than guess.
What is stop and notify a manager/PIC?
This document breaks a job down into steps, identifies potential hazards, and explains how to perform the task safely.
What is a Job Safety Analysis (JSA)?
When preparing to clean electrical equipment, this is the first safety step you should take before beginning.
What is turn off and unplug/disconnect the equipment from its power source?
A menu sign says a dish contains no dairy, but the recipe or ingredient information shows a dairy-containing ingredient. This should happen before the food continues to be served.
What is stop service and have the allergen information verified/corrected?
While using a piece of equipment, you notice the guard is loose and the machine is making an unusual noise. This should be your next action.
What is stop using the equipment, secure it from use, and report the problem to a manager?
An employee wipes down a prep table with sanitizer, but there are still visible food particles and grease on the surface. They need to do this before sanitizing it again.
What is properly wash, rinse, and then sanitize the surface?
During service, two similar dishes are placed next to each other, but one contains a major allergen and the signs have accidentally been switched. This is the immediate action that should be taken.
What is stop service, correct the signage, and verify the food before serving resumes?
An experienced employee has used the same type of slicer at another job. They haven't been trained on your unit's slicer or reviewed its JSA, but the unit is busy and they say they know what they're doing. This must happen before they operate it.
What is complete the required equipment-specific training and review the JSA before operating the slicer?
An employee finishes using a slicer and begins taking it apart to clean it. They unplugged it and are wearing the proper PPE, but they aren't sure how the equipment should be disassembled. This is what they should do next.
What is stop and follow the proper cleaning/JSA procedure or get assistance from a trained manager before continuing?
A guest says they have a severe food allergy and asks whether an item is safe. The sign doesn't list that allergen, but the employee isn't certain about every ingredient. This is the correct response.
What is never assume based only on the sign—stop and get a manager/PIC to verify the allergen information before serving the guest?