Struck by & Kitchen Communication
This kitchen call-out alerts a coworker that you are passing directly behind them.
What is “Behind”?
Foodservice employees should scrub their hands and exposed portions of their arms with soap for at least this long.
What is 10–15 seconds?
Even if an associate knows a recipe by heart, they should never answer a guest's ingredient question themselves and instead direct the guest to this person.
Who is the Ingredient Expert?
Calling “Corner,” “Hot,” and “Sharp” are examples of this workplace practice used to prevent collisions and injuries.
What is kitchen communication?
After using the restroom, touching your face or hair, handling raw food, or taking out trash, you must perform this action before returning to food preparation.
What is washing your hands?
Brands change, suppliers substitute products, and ingredients can vary. This is why package labels must be reviewed this often when a guest has an allergen question.
What is every time?
Boxes, carts, or equipment placed in busy walkways create this type of hazard because an associate could be hit by or collide with them.
What is a struck-by hazard?
These must be changed when switching tasks, becoming torn or contaminated, and should never be used as a substitute for handwashing.
What are single-use gloves?
These five steps help Ingredient Experts communicate effectively with guests about allergens.
What are 1. Recognize, 2. Respond, 3. Recheck, 4. Repeat, and 5. Review? (The Five R's)
Before pushing a cart or moving a large load through the kitchen, an associate should make sure they can do this to reduce the chance of striking another person or object.
What is clearly see the path of travel?
After washing your hands, using this instead of your apron or clothing helps prevent your clean hands from becoming contaminated again.
What is a single-use paper towel or approved hand-drying method?
When meeting with a student who has a food allergy or medical dietary need, managers should provide this resource during the initial conversation.
What is the Food Allergy Policy Handout?
An associate pushes a tall cart around a blind corner without announcing themselves and nearly hits a coworker. These two preventive actions should have been taken.
What are maintaining a clear line of sight and calling “Corner”?
An associate washes their hands, puts on gloves, prepares a sandwich, uses their phone, and then returns to making sandwiches. Before continuing, these steps must be completed.
What are removing the contaminated gloves, washing hands, and putting on new gloves?
The role of the Ingredient Expert is to provide objective and accurate information, such as ingredients, labels, preparation methods, and potential cross-contact, so the guest can make this for themselves.
What is their own informed decision about what to eat?