There's a Procedure For That...
Safety First!
DANGER!!!!
What Do I Do????
100
The length of time an item is usable, safe to eat, before it begins to breakdown and spoil.
What is Shelf Life
100
Good examples of this are:
Hair restrained
Clean fingernails
Frequent handwashing
Cuts and burns protected
No one works or comes to work sick
What is Hygiene/Good hygiene
100
What is this?
What is an Ansul Fire Extinguisher
100
Protects your hands and wrists when handling hot items in and out of the oven.
What are oven mitts
200
A huge part of preventing Cross Contamination. The spread of microorganisms can be greatly reduced by consistently and thoroughly doing this.
What is Handwashing
200
Used to wash and sanitize dishes. Uses a high temperature and detergent. Uses recirculated water to wash and fresh water in the final rinse which sanitizes the items.
What is the Dish Machine
200
A dry chemical fire suppressant for wood, paper, cloth, and plastic burning fires.
What is the Red Fire Extinguisher
200
Protects your clothes from items spilling and potential cross contamination
What are Aprons
300
When the Carve station handles differnent types of proteins they should change this. Example: Carver goes from carving Chicken to Fish.
Salad Team Members should changes this after preparing every salad.
What is Change gloves
300
This allows you to sanitize items that are too big to go through the Dish Machine.
What is the 3 Compartment Sink
300
Broken Glass and dishware is only discarded in this specific container.
What is the Broken Glass bin.
300
Protects you from slips and fall injuries
What Are Non Slip Shoes
400
These are all examples of this prep tool:
Yellow=Poultry
Blue=Fish
Red=Meat
White=Prep
What are cutting boards
400
Contains a Quat solution of 200 ppm. Check the solution is of proper strength by using test strips found in the restaurant.
Changes every 2 hours or more frequently as needed if it gets dirty.
What is a Sanitizer Bucket
400
Process to use a Fire Extinguisher
What is PASS
Pull
Aim
Squeeze
Sweep
400
Meetings scheduled every month by a Manager to raise safety awareness and training
What is a Safety Meeting
500
Worn to protect you from cuts and sharps
What is a Cut Glove
500
Saying "Corner" or "Knife!" "Behind!" "Sharp!" "Steam!"
What are Safety Words
500
Use this to be aware of potential chemical hazards. Contains different sections to show what the ingredient is, how it should be used, what to do if it is not properly used, and the harm or damage it may cause if improperly used.
What are Safety Data Sheets
500
Safety Programs at Urban Plates.
One is designed to outline the process that UP takes to prevent injury and illness.
The other is designed to cover the actions that designated Managers and Team Members are responisble for during a fire or emergency.
What is the IIPP (Illness & Injury Prevention plan) and EAP (Emergency Action Plan)