WAL-MART DELI ASSOCIATES SAFETY AND SANITARY MANUAL

Transcription

1 WAL-MART DELI ASSOCIATES SAFETY AND SANITARY MANUAL This manual will go over safety procedures that all Deli Associates must know before going to work every day. By: Cory Cleaveland

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3 Table of Contents Introduction to Wal-Mart Deli Associate Safety and Sanitary Manual... v Fly Properly Cooking Food in the Wal-Mart Deli... 1 Properly Cooking Food in the Wal-Mart Deli... 3 Preparing your area... 3 Gather Food and Necessary Items... 4 Knowing Cook Times... 5 Cooking the Food... 6 Fly Safety with Dangerous Equipment in the Wal-Mart Deli Safety with Dangerous Equipment in the Wal-Mart Deli Fly Proper Cleaning in the Wal-Mart Deli Proper Cleaning in the Wal-Mart Deli Fly What We ve Learned What We ve Learned Index Table of Contents iii

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5 Introduction to Wal-Mart Deli Associate Safety and Sanitary Manual The Wal-Mart Deli is a wonderful place to work. It is full of opportunity to learn new skills and responsibilities that can help you throughout your life. Although this can be a great place to work, but contains many hazards that can be harmful to you and your other associates. This manual will teach you on how to deal with these hazards. Associates must also know how to keep a clean and sanitary deli at all times. These topics are imperative to keep the clean and sanitary. Introduction v

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7 Fly Properly Cooking Food in the Wal-Mart Deli

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9 Properly Cooking Food in the Wal-Mart Deli Cooking in the Wal-Mart Deli can be very simple and easy to remember but has serious consequences if you do not cook food properly. If an undercooked item is sold to a customer, both you and Wal-Mart Stores Inc. could be held accountable against a lawsuit. To prevent this from happening and to keep our customers happy, we have developed this section to inform you on the proper ways to prepare and cook food in the Wal-Mart Deli Department. Preparing your area Before you start cooking, you must prepare your area. Make sure it is clean and sanitized before you set any food on the prep area. Also be sure that the area is dry so that the food does not spoil before you even start cooking. Chapter 1 3

10 Gather Food and Necessary Items Once your prep area is ready, it is time to gather needed items to cooking. You will need: Food that you are planning to cook. Sauce for the food (if needed) A pan Mixing bucket (if needed) Once you have these items you are ready to go. The food needed to cook is usually located in the freezer. If sauce is needed for the food, it will be located in the same box you found the food. Do not forget to check your cooler for sauce, if needed, there may be already prepared sauce ready for use in the cooler. The container will be marked by name of food used for and the date on the top of the lid of the container. 4 Title of Manual

11 Knowing Cook Times Every item has a certain number and time in which the food is cooked. It is very important to know these cook times so that the food is never undercooked or overcooked. For example, Popcorn Chicken is cooked on a number 2 setting, which is two minutes and forty seconds. At the end of this setting, the popcorn chicken should be golden brown and ready to eat. Chapter 1 5

12 Cooking the Food Now that you have the food and know how long to cook it, it is time to actually cook it. While the fryer rack is above the frying oil, put the food in the rack, not including the sauce. Once the food becomes secured in the rack, look on the fryer, and press the clock button on the side that the food is. When you press the number, you must press the button designated for that food. You must press the number twice. The second time is to confirm your selection. 6 Title of Manual

13 After the second time, the countdown will begin to commence and then you can carefully drop the food rack into the fryer. Do not put any part of your body or belongings in the fryer, for this can cause serious burns. Chapter 1 7

14 Now that the food is in the fryer let it sit for the given time. Meanwhile, you can shake the basket a little so move around the foods so they do not stick together. While the food is cooking, you can heat up sauce, if needed, in the microwave for around 1 minute. When the cooking time for the food is complete, lift the basket out the frying oil and check to see if the food is golden brown. If the food is not golden brown, put it back into the frying oil and check frequently until the food is golden brown. When the food is golden brown, lift the frying rack out of the frying oil and set the rack on the hook and let sit for 15 seconds to let the remaining frying oil drip off the basket and food. 8 Title of Manual

15 Once the frying rack is no longer dripping fryer oil, lift up the basket and dump the food into a clean bowl by lifting the metal handle of the rack up in the air and tilting the rack so that the food falls slowly out into the bowl. Once this is done, if sauce is not needed, you can put the food in the pan and place in the hot bar. If sauce is required, place the food into the mixing bucket. Then, take the sauce from Chapter 1 9

16 the microwave, and pour over the food inside the mixing bucket. Then put the lid of the mixing bucket on top and firmly seal the bucket. Then shake the bucket until sauce soaks throughout. Then open the bucket, and pour the food into a pan so it is ready to serve, and then place the pan into the hot bar. 10 Title of Manual

17 Fly Safety with Dangerous Equipment in the Wal-Mart Deli

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19 Safety with Dangerous Equipment in the Wal-Mart Deli Inside the Wal-Mart Deli, there happens to be plenty of dangerous equipment all around the area. The main hazards in the Deli are the Deli Slicers, and the Ovens and Fryers. While using these pieces of equipment is very useful and makes the normal deli jobs much easier, we must know the risks while using them. The Deli Slicers are easily one of the most hazardous pieces of equipment in the deli because of its razor sharp blade. There have been several cases of employees receiving cuts while cleaning the slicers. To avoid receiving cut while cleaning the slicers, check to make sure the slicer blade reaches zero, on the dial, before cleaning the slicer. In addition, you can look along the blade to see if the blade rose off the surface of the slicer or if it turned to zero. The fryers and ovens have also caused many accidents because of burns from improper use of the equipment. It is very easy to prevent these sorts of accidents. For example, while working with the rotisserie ovens, always use heat resistant gloves. While working with the fryers, always stay as far away from the oil as possible. Chapter 2 13

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21 Fly Proper Cleaning and Sanitizing in the Wal-Mart Deli

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23 Proper Cleaning and Sanitizing in the Wal-Mart Deli Many people have grown ill eating our products because of improper cleaning behind the counters in the Wal-Mart Deli. To prevent this, we will show you how to properly clean and sanitize an item. To clean an item, you must take the item to the sink behind the deli counter. Then you must fill the sink with fresh soap. When the sink filled, place the item in the soap water. With a clean rag, lather the item under the water and remove any food or other messes on the item. Rinse the item with the sink spray once the item becomes fully clean. Then place the item into the third sink and fill with sanitizing agent. After 1 minute, rinse again and set to the side to dry or manually dry with a paper towel. Chapter 3 17

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25 Fly What We ve Learned

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27 What We ve Learned This information will be of great value to you when you are at work in the Wal-Mart Deli. You must always remember to stay clean and safe not only for yourself, but for the customer as well. Chapter 4 21

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29 Index clean, 3,, 5, 9, 17, 21 deli, 1,3,5,13,15,17,21 fryer, 6,7,8,9,13 Index 23