Moving Product & Catering
When lifting a box or catering item, bend at the knees, keep the load close to your body, and use these muscles instead of your back.
What are your leg muscles?
An employee experiencing vomiting or diarrhea must immediately report it to this person before beginning work.
Who is the Person in Charge?
This menu naming approach helps call out allergens in addition to cooking methods that may result in cross-contact.
What is descriptive menu naming? (or descriptive nomenclature)
For better visibility and control, employees should move a loaded cart in this direction whenever possible.
What is pushing the cart instead of pulling it?
An employee experiencing vomiting or diarrhea should receive this action instead of being allowed to work around food.
What is exclusion from the workplace?
This menu naming approach gives as much allergen information to guests as possible while also highlighting where they need to ask more questions
What is descriptive menu naming? (or descriptive nomenclature)
Before moving a catering cart or heavy product, employees should inspect this for wet floors, obstacles, uneven surfaces, and other hazards.
What is the travel path or route?
DAILY DOUBLE
Yellowing of the skin or eyes is this reportable symptom associated with possible liver illness.
Whether a guest is reading a catering menu, selecting a grab-and-go item, or viewing a PID, this style of writing should remain consistent.
What is descriptive menu naming? (or descriptive nomenclature)
If a product is too heavy, bulky, or blocks your view, employees should stop and use this safer lifting method.
What is asking for assistance or using a team lift?
After an infected cut on the hand is covered with an impermeable bandage, this additional barrier must be worn when handling food.
What is a single-use glove?
During a B.I.T.E. program review, managers verify that these menu identifiers accurately reflect the ingredients and dietary attributes of their corresponding menu items.
What are COR icons?
A loaded catering cart or hot box is parked while an employee opens a door. This safety feature must be engaged to prevent the equipment from rolling away.
What are wheel locks or brakes?
An employee is allowed to remain at work but cannot handle exposed food, clean equipment, utensils, linens, or unwrapped single-use items. This limitation is called this.
What is restriction?
DAILY DOUBLE
This B.I.T.E. review category evaluates whether menu descriptions match the actual ingredients in the recipe and appropriately identify allergens.