Hygiene/Sanitization
Before doing any work in the kitchen it is important to ...
Washing your hands with soap for at least 20 seconds.
How do you properly defrost any frozen food
Place it in the refrigerator days before
Place it under running cold water
Microwave
part of the cooking process
NEVER defrost any foods at room temperature
What are you never supposed to put on a grease fire or smoking hot oil
Water
What should you do if safe to do so
Activate the alarm and evacuate
PASS process fire extinguisher
Turn off the heat and cover
Name 3 priority allergens
Peanuts; tree nuts, milk, eggs, wheat, soy, sesame, fish, shellfish, mustard, sulfites
How often does sanitizer need to be replaced
Every 4 hours or when it is soiled (concentration is too low)
What temperature should cold and hot food be held at?
Hot Food above 60 C 140 F
Cold Food below 4C 40F
What can employees do to reduce the risk of a slip, trip or fall?
Wear work rated slip resistant shoes. Aramark recommends using Shoes For Crew's
others actions could be: Maintain good housekeeping; Do not rush
What do you do if you have to make a substitution to a recipe?
Notify Manager or Chef before making the change
Why do you need to change gloves and wash your hands in between tasks
Prevent cross contamination
Why is it important to keep hot food at 60C 140F and cold food cold 4C 40F
to prevent it from spoiling and potentially getting people sick. To prevent bacterial growth.
What are 3 types of personal protective equipment (PPE) used in a kitchen
Cut Gloves; Oven Mitts/Burn sleeves; Goggles, rubber gloves
Where do you confirm accurate ingredient information for allergens.
Manufacturer's label from the packaging.
The Chef or the PAL should confirm the packaging
Not recipes, not production sheets.
Don't assume, Always confirm
What level of PPM should your sanitizer be
200-400 ppm
Choline is not permitted
What are you supposed to do if you find any damaged equipment or utensils.
Why is it extremely important to report both Food and Occupational incidents immediately to your supervisor/manager
a delay in reporting can lead to other workers/customers being exposed to the risk of a similar incident.
What do you do if a customer reports to you that they are having a allergic reaction?
Notify manager
call 911/Campus Security
Assist person in finding and self administering their Epi-Pen for anaphylaxis reaction
Report to the risk line