Wet Grill Station Learner s Guide
|
|
- Nicholas Quinn
- 6 years ago
- Views:
Transcription
1 Wet Grill Station Learner s Guide 2010 IHOP IP, LLC
2 Wet Grill Station Module Introduction Wet grill station responsibilities: Opening and closing the wet grill station. Preparing and plating products (e.g., omelettes, French toast, meats, hash browns and crepes) prepared at the wet grill station according to recipes and SOP. 2
3 Wet Grill Station Equipment General equipment guidelines Clean equipment helps prevent fires, crosscontamination, and build up of debris, condensation and mold. Preventive maintenance extends equipment life. Grill 350 F. Clean thoroughly to prevent transfer of flavors and to keep grill functioning properly. Scrape food debris regularly. Clean per manufacturer s instructions. Empty grease traps often. Reach-in Refrigerator F. Clean and sanitize all surfaces inside and out including gaskets and shelving. Discuss the following with your Certified Trainer: Reach-in Freezer 0-10 F. Defrost regularly. Clean and sanitize all surfaces inside and out including gaskets and shelving. Steam Table Food products to be held at a minimum of 140 F. Drain and clean daily. Clean and sanitize all surfaces inside and out. Do not use to heat or reheat food products. Microwave Varies by wattage. Clean according to manufacturer s instructions. Keep free of debris & splatter build up. Clean equipment helps to prevent crosscontamination, build-up and fires. WHAT CAN HAPPEN TO FOOD PRODUCTS IF EQUIPMENT TEMPERATURES ARE SET TOO HIGH OR TOO LOW? WHY IT IS IMPORTANT TO KEEP ALL OF OUR EQUIPMENT CLEAN AND IN GOOD REPAIR? 3
4 Wet Grill Station Tools Utensils Spatulas Ladles Scoops Tongs Shakers Cook knives Laminates 4 Plating Guides Hash Brown & Bacon Doneness Steak Doneness Microwave Chart Utensils Critical Temperatures Shelf Life Charts Labeling Requirements for Prepped Product Handwashing SOP Information Line Recipes Prep Recipes IHOP N Go Program Guide (packaging chart) Equipment Manual Discuss the following with your Certified Trainer: Hash Brown Doneness Chart Regular Crispy Cook Time: 5-6 minutes on each side Cook Time: 7-8 minutes on each side Core Menu Shelf Life Chart Frozen Foods Frozen Meats, Poultry, & Fish Product Frozen Refrigerated u/o 1 U 1 week/o 6 days Chicken Breast 3 months days/o 3 days year Chicken Breast Strips U 4 9 Chicken, Mediterranean months U 4 days Chicken Strips, Breaded 9 months U 3 days/o 1 day Country Fried Steak 1 year use frozen frozen Gravy, Sausage 1 year use Ham, Bone-in 4 months U 1 week 9 6 U 3 weeks/o 1 week months Ham, Diced oz. week/o 3 days Hamburger Patties, 6 months U 1 Hamburger Patties, Kids 6 months use frozen Philly Meat 6 months use frozen Pot Roast 6 months use frozen Sausage Links 9 months U 6 days/o 3 days Smoked Sausage 8 months U 6 days/o 2 days Steak Strips 6 months 1 U 1 week/o 6 days U 3 days/o 2 days year Steak Tips 3 days Turkey Bacon 1 year U T-Bone Steak 6 months 1 U 5 days/o 2 days U 3 days Tilapia year 1 year U 4 days/o 3 days Frozen Vegetable & Fruits Product Frozen Refrigerated u/o days Corn, Buttered 1½ year U 3 3 days French Fries 1 year U frozen IQF Blue Berries 1 year use Onion Rings, Battered 1 year use frozen Potatoes, Hash Browns 1 year use frozen 1 U 3 days/o 2 days 1 year Red Skin Potatoes Sun Dried Tomato Pesto year use frozen 1 1 month/o 1 week 1 year Strawberries in Glaze U 1 year days/o 3 days year Tomatoes, Oven Roasted U 4 U 2 months/o 1 week Refrigerated Total Time includes Open Refrigerated Time Shelf Stability information available on insideihop website u = unopened o = open WHY IS IT IMPORTANT TO USE THE CORRECT UTENSILS WHEN PREPARING OUR FOOD PRODUCTS? WHY HAS A DEDICATED HASH BROWN LAMINATE HAS BEEN PROVIDED? HOW ARE THE SHELF LIFE CHARTS USED AND WHY IS USING THEM IMPORTANT? Frozen Dairy Product Frozen Refrigerated u/o 1 days/o 3 days 1 year Mega Mozzarella Sticks U 5 New York Cheesecake Pieces year use frozen 3 days/o 1 day 1 year Vanilla Ice Cream U 6 months U use frozen Frozen Desserts Product Frozen Refrigerated Banana Caramel Cheesecake 9 months 3 days Frozen Juices Product Frozen Refrigerated Juice Grapefruit 1 year 4 days Juice, Orange 6 months 4 days 6 months 4 days Frozen Soup, Sauce & Other Product Frozen Refrigerated u/o 1 year Hollandaise Sauce 1 year Cheese U 4 days/o 3 days 1 U 6 days/o 5 days Sauce 6 days/o 5 days year Macaroni & Cheese U 6 months use frozen Frozen Bread Product Frozen Ambient Kids Hamburger Buns 6 months use frozen Romano Parmesan Bun use by date 3 days Romano Parmesan 6 months Roll 3 days Stuffed French 6 months Toast Triangle 3 days 6 months 24 hours = Potentially Hazardous Food: Foods that require time/ temperature control if outside refrigerated temperature (higher than 41 F). * Foods held above 41 F must be documented on time/temperature log. FOR ALL PRODUCTS: OPEN date must be within the Manufacturers Product USE BY DATE Suggest posting near Walk-In Freezer July IHOP IP, LLC
5 Wet Grill Station Readiness 5 Ensure equipment is on and operating at correct temperatures. Safety/Sanitation Follow correct hand washing procedures. Follow correct sanitizer solution setup and procedures (ensure correct concentration and use). Ensure temperatures are monitored and maintained. NOTE: Ensure all products that are to be held in the steam table are heated or reheated to a internal temperature of 165 F for a minimum of 15 seconds prior to placing them in the steam table. Items should be heated or reheated using the stove-top burners or the microwave; never use the steam table to heat or reheat food products. Food and food preparation products stocked and stored properly. Ensure all products are properly labeled and are within shelf life. Ensure all foods are rotated correctly (FIFO) and stored according to proper hierarchy. All products should be wrapped or covered. Utensils properly placed. See Utensil Laminate for guidance. Discuss the following with your Certified Trainer: WHY IS IT IMPORTANT TO ALWAYS FOLLOW ALL SAFETY AND SANITATION GUIDELINES? WHY IS IT IMPORTANT TO PROPERLY LABEL ALL FOOD PRODUCTS? WHY SHOULD YOU NEVER USE THE STEAM TABLE TO HEAT OR REHEAT FOOD PRODUCTS?
6 Menu and Recipe Training You will now learn how to prepare and plate items cooked on the wet grill using the following: Menu Recipes and laminates Training videos Certified Trainer demonstration Practice Review It is crucial to prepare items according to the recipe and any special guest instructions: Discuss the following with your Certified Trainer: This is one of the biggest contributions to controlling food costs. Finished items must match the published nutritional information for the protection of our guests. Many special guest requests are made due to allergies or other health or medical reasons. With Simple & Fit menu items, our guests can be confident that eating at IHOP remains an option for them even if they are watching what they eat. WHY IS IT IMPORTANT TO ALWAYS FOLLOW RECIPES AND SOP INFORMATION WHEN PREPARING FOOD? HOW DO YOU DETERMINE WHEN YOU SHOULD BEGIN THE PREPARATION OF WET GRILL ITEMS BOTH WHEN THERE IS A WHEEL COOK AND WHEN THERE IS NOT? HOW DOES PLATING PRESENTATION IMPACT GUEST SERVICE? 6
7 Speed of Service Cook Times Follow the cook time standards to ensure we provide the guests with what they want and need. Every guest. Every time! Breakfast 7 minutes Lunch 8 minutes Dinner 12 minutes 7
8 Wet Grill Management During busy periods, it is especially important to: Use every available inch of cooking space. Stage the next products and ingredients needed by setting them nearby while waiting for open grill space. Immediately drop the next item to be cooked as soon as space becomes available on the grill. NOTE: Images are for reference only. Grill management set-up and product placement may vary in your restaurant. DRY GRILL Discuss the following with your Certified Trainer: B R E A D S Bacon Hold Rack Large Meats Omelettes, Crepes, French Toast Finishing Bacon Sausage Sandwich Meats Hash Browns EGG STATION WHAT DOES THE TERM GRILL MANAGEMENT MEAN AND HOW DOES IT APPLY TO THE WET GRILL? WHAT ARE THE BENEFITS OF PROPERLY MANAGING THE WET GRILL? HOW DOES STAGING THE NEXT PRODUCTS AND INGREDIENTS TO BE COOKED HELP WITH THE SPEED OF PREPARATION? 8
9 Station Sidework During your shift you have many cleaning and maintenance responsibilities. Clean as you go Daily sidework Deep cleaning sidework 9 Discuss the following with your Certified Trainer: WHAT ARE THE BENEFITS OF CLEAN AS YOU GO? LIST AT LEAST TWO REASONS THAT DAILY AND DEEP CLEANING SIDEWORK ARE IMPORTANT TO THE OPERATION.
10 Wet Grill Station Key Points Follow all safety and sanitation procedures. Proper set up of station helps ensure success. Prepare menu items according to recipes and SOP. Manage grill to ensure speed of service. Deliver picture perfect food at proper temperatures. Practice clean as you go and complete end of shift sidework and deep cleaning assignments. 10
11 Wet Grill Station Quiz 1. What is the correct temperature setting for the wet grill? 2. How do you ensure that hamburgers and chicken breasts are ready and safe to plate and serve? 3. Describe the proper cooking and holding procedures for hash browns. 4. Describe the basic cooking procedures used in preparing omelettes. 5. Describe the basic cooking procedures used in preparing French toast. 6. Describe the basic cooking procedures used in preparing crepes. 7. Describe the proper blanching and finishing procedures for bacon. Explain why following these procedures are critical. 8. Describe the basic cooking procedures used in preparing pork sausage links. 9. What is the minimum temperature at which all items on the steam table must be held? 10. Why is it so important to follow the recipes and any special guest request instructions exactly? 11
12
SOP Study Guide June 2014 Menu
SOP Study Guide Menu CCP SYMBOLS Explain the meaning of the following Critical Control Point (CCP) Symbols: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.! GENERAL FOOD SAFETY 11. What is the most effective way to control
More informationCaesar Angus Thickburger Implementation Guide
Caesar Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: December 10, 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationTopic: Preventing Cross-Contamination
Topic: Preventing Cross-Contamination WHAT IS Back to Basics? Four food safety training activities - to help train your frontline employees. Customize these modules by reviewing your own policies and applicable
More informationCombo Station - FOH Learner s Guide
Combo Station - FOH Learner s Guide 2010 IHOP IP, LLC Combo FOH Station Module Introduction TABLE SET-UP In this position, you help ensure each guest receives Service as Good as Our Pancakes by providing
More informationFOOD SAFETY RISK ASSESSMENT FOR CCS CANTEENS AND KITCHENS. General purpose Catering kitchen, Hot & Cold Drinks. Created on 22/11/2010
C C S construction catering services tel 0207 682 2682 email info@constructioncateringservices.com 44 Staverton Rd London NW2 5HL Tel / Fax +44 207 682 2682 info@constructioncateringservices.com www.constructioncateringservices.com
More informationFood Code Review. Food Code Review. Food Code Changes & Review OBJECTIVES
Food Code Review Office of LTC Facilities Licensure Unit Division of Public Health Eve Lewis Administrator Eve.lewis@nebraksa.gov or 402-471-3324 Dan Taylor Training Coordinator Dan.taylor@nebraksa.gov
More informationChipotle Angus Thickburger Implementation Guide
Chipotle Angus Thickburger Implementation Guide Start Sell Date: May 1, 2013 Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationCrew Workbook Grill Area 1
Crew Workbook Grill Area 1 2 2011 American Dairy Queen Corporation, Minneapolis, MN DQ, Dairy Queen, DQ Grill & Chill, Dairy Queen/Brazier, ellipse design, Dilly Bar, StarKiss, Homestyle, FlameThrower,
More informationBBQ Ribs. Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie
BBQ Ribs (Hormel) Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie (Chef Pierre) Memorial Day Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Menorial Day BBQ Pork Ribs (3
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationPreparing & Holding Cold Foods Review
Preparing & Holding Cold Foods Review Time-Temperature Control 1. Whether storing or serving cold foods, it is important to always keep a close eye on the food s internal temperature. Just like hot foods,
More informationChapter 19. Learning ZoneXpress
1 Chapter 19 2 Learning the Basics What you need to know before you cook! Safety and Sanitation Clean-up Know Your Kitchen Work Centers Appliances, Tools & Equipment How to Follow a Recipe Cooking & Mixing
More informationBiscuits Station Quiz
Biscuits Station Quiz 1. What is the proper oven temperature for baking biscuits? 2. Which is the proper way to flour the biscuit table? 3. What is the proper biscuit placement? 4. What is the hold time
More informationSOP Study Guide Answer Key NOVEMBER 2013 Menu
SOP Study Guide Answer Key NOVEMBER 2013 Menu CCP SYMBOLS Explain the meaning of the following Critical Control Point (CCP) Symbols: 1. Item must be cooked to, reheated to, or held at the specified temperature
More informationGuidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan
STATE OF MARYLAND DHMH Maryland Department of Health and Mental Hygiene 6 St. Paul Street, Suite 1301 Baltimore, Maryland 21202 Martin O Malley, Governor Anthony G. Brown, Lt. Governor John M. Colmers,
More informationLayout and Design by: Food and Nutrition Services. Published September 2002 Revised March 2008 February 2013 October 2013 March 2017
Information reviewed and compiled by representatives from the following: Food and Nutrition Services School Administration and Student Services Kitsap County Health Department PTA/PTSO Layout and Design
More informationAngus Thickburger Implementation Guide
Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: August 2012 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationRoast Beef Jan. 1, 2009
Operation Procedures Manual Production Levels Roast Beef INT OPM 1434 Roast Beef Jan. 1, 2009 Prepare only enough product for the day s sales. Use WC-326-R Daily Prep Chart or the Manager-On-Duty should
More informationClass 4 overview. Clean, Separate, Cook and Chill. Description. Objectives. It s not just a Hamburger Menu. What will we do today?
Class 4 overview Description You will review food safety and the techniques of sautéing and browning. You will then prepare a Salisbury steak menu. Objectives 1. To learn food safety and build on kitchen
More information1 Cleanliness Basics. 2 Patio Maintenance. 3 Restroom Maintenance. 4 Tea & Coffee Machines. 5 Other Beverage Equipment. 6 Expo Cooler/POS Equipment
OVERVIEW Cleanliness Basics 1 Patio Maintenance 2 Restroom Maintenance 3 Tea & Coffee Machines 4 Other Beverage Equipment 5 Expo Cooler & POS Equipment 6 Opening Procedures 7 Afternoon Procedures 8 Closing
More informationongrill Verification Process Verifying General Knowledge Continued Verifying General Knowledge Verifying Equipment Knowledge
Verification Process There are three components to the verification; knowledge, equipment and procedures Knowledge: This portion verifies that the crew member has a general understanding of the process.
More informationINSTRUCTIONS FOR APPLICANTS OF TEMPORARY FOOD FACILITIES
256 Williamstown Road Ottawa, OH 45875 Phone: 419-523-5608 Fax: 419-523-4171 Email: pchd@putnamhealth.com Website: www.putnamhealth.com INSTRUCTIONS FOR APPLICANTS OF TEMPORARY FOOD FACILITIES 1. Complete
More informationBurger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: )
Burger Assembler Burger Assembler Turn ON Bun Caramelizer (w/ clean Teflon sheet in place) Heated landing Modular Holding Unit Check assembly table cooler temperature (33 F to 40 F) & prep Produce: lettuce,
More informationCLEAN, SEPARATE, COOK & CHILL/STORE
FOOD SAFETY RESOURCE CLEAN, SEPARATE, COOK & CHILL/STORE IT S A FACT: One in six Americans approximately 48 million people are infected by foodborne pathogens each year. Of these, 128,000 require hospitalization
More informationHoney Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood)
Honey Baked Ham (Hormel) Homemade Potato Salad Deviled Eggs (National Pasteurized Eggs) Green Bean Casserole (Diversifood) Dinner Roll Banana Cream Pie (Chef Pierre) Easter Daily Spreadsheet Holiday Menu
More informationFOOD SAFETY HACCP CHARTS
FOOD SAFETY HACCP CHARTS Latest Revision July 2016 Reviewer: H&S Mgr. Next Revision July 2017 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies 1.
More information*Keep in food preparation area*
Food Safety Plan Based on Hazard Analysis Critical Control Point (HACCP) Principles *Keep in food preparation area* CCP: COLD HOLD All items are to be Cold Held at 41 F or below at all times Refrigerator
More informationLife Skills: Cooking Name
Life Skills: Cooking Name Keep this form in the student portfolio for each child. It may take a few years before every item is checked. Define: Develop safe, sanitary, and practical skills for basic food
More informationIce Cream Cookie Sandwich Implementation Guide
Ice Cream Cookie Sandwich Implementation Guide Start Sell Date: Target Start Sell: Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationCHICKEN WINGS. At a glance. Recipes: Meats
CHICKEN WINGS CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be Required
More informationFOOD ESTABLISHMENT INSPECTION REPORT
8:30 am 12:50 pm Jan. 25, 2017 Mike's Market Eddie Wakefield Eddie Wakefield 401 Center Street 1587 St. Francois Bismarck 63624 (573)734-2518 (573)734-6430 Risk factors Public health interventions Eddie
More informationINFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY
INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Identify state and federal regulations requiring food safety oversight. Describe
More informationBALSAMIC TOMATOES. At a glance. Recipes: Side Dishes
BALSAMIC TOMATOES CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be
More informationGuidelines for Submitting a Hazard Analysis Critical Control Point (HACCP) Plan. Contents
STATE OF MARYLAND DHMH Maryland Department of Health and Mental Hygiene Larry Hogan, Governor - Boyd Rutherford, Lt. Governor - Van Mitchell, Secretary Guidelines for Submitting a Hazard Analysis Critical
More informationFront of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc.
Front of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc. Front of the House Citations Staff scraped food off plate with thumb Dietary staff touched food and non-food items
More informationMODULE 7: Delightfully Delicious Creations
MODULE 7: Delightfully Delicious Creations Background: As kids grow up, they can increasingly help out with kitchen tasks. Including children in food preparation can be enhanced and facilitated with these
More informationTEMPORARY FSO/RFE APPLICATION AND GUIDELINES
TEMPORARY FSO/RFE APPLICATION AND GUIDELINES Temporary FSO/RFE Application and Guidelines A Temporary Food Service Operation is defined as any place that prepares and/or serves food, for a charge or required
More informationBLACK BEANS. NOTE: It is not acceptable to use Beans that do not meet the mandatory specs.
BLACK BEANS CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be Required
More informationFood found 'surrounded by rat droppings' at South Florida BBQ restaurant, report states
Food found 'surrounded by rat droppings' at South Florida BBQ restaurant, report states Rodent droppings found last week in kitchen, wait station at Dixie Pig BBQ By Jeff Weinsier - Investigative Reporter
More information1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas,
1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas, Preparing Pasta 2. Hourly Duties Checklist Explanation
More informationOpening Duties Stocking Equipment Turning on Equipment Stocking Food Preparing Food Preparing Bowls Hourly Duties Duties Explained Hourly Checklist
Opening Duties Stocking Equipment Turning on Equipment Stocking Food Preparing Food Preparing Bowls Hourly Duties Duties Explained Hourly Checklist Closing Duties Duties Explained Closing Checklist Deep
More informationBarriers to Bare Hand Contact
Barriers to Bare Hand Contact Scoops Chopsticks Deli Papers Forks and Ladles Utensils to prepare ready-toeat foods. Single Use Gloves Toothpicks Tongs Spatulas Presentation prepared by the Food Contact
More informationCCE FOOD PRESERVATION AND FOOD SECURITY. Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne
CCE FOOD PRESERVATION AND FOOD SECURITY Cailin Kowalewski Nutrition and Consumer Science Coordinator CCE Wayne FOOD PRESERVATION AT CCE WHAT IS FOOD PRESERVATION? A key set of skills that can help improve
More informationPreventing Cross-Contamination
Preventing Cross-Contamination After completing this chapter, you will be able to identify: Food that may have been contaminated during receiving How to prevent cross-contamination when storing, prepping,
More information*Keep in food preparation area*
Food Safety Plan Based on Hazard Analysis Critical Control Point (HACCP) Principles *Keep in food preparation area* CCP: COLD HOLD All items are to be Cold Held at 41 F or below at all times Refrigerator
More informationPERSONAL HEALTH AND HYGIENE POLICY
Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our
More informationCulinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis
Culinary 112: Sanitation & Safety Mid-Term Project: Menu Item Analysis Dan Schulte 2. The Chef, the Recipe & the Risk Noted Hawaii Chef: Sam Choy Duck Breast Spinach Salad with Ginger-Soy Vinaigrette Recipe:
More informationHow to Make a Turkey. By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM
How to Make a Turkey By: Rosana Beharry, Stephanie Nino, Mandy Stutts TECM 2700.003 Table of Contents iii Getting Started... 1 Step 1 Gather Materials... 3 Thawing the Turkey... 5 THAWING TIMES FOR A
More informationMealtime Memo. Serving Safe Food in Child Care
Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 8, 200 Updated January 202 Serving Safe Food in Child Care Protecting children from foodborne illness
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures. Policy Number: Effective Date: 2/9/2018 Page Number: 1 of 5
Policy Number: 409.04.04 Effective Date: 2/9/2018 Page Number: 1 of 5 I. Introduction and Summary: To establish and outline portion control methods for implementation at all Georgia Department of Corrections
More informationBig Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan
Big Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan Start Sell : Target Start Sell: November 2013 Check with your Marketing Manager for your start sell date. Key
More informationCOFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN
COFFEE SHAKE IMPLEMENTATION GUIDE - PAKISTAN Start Sell Date: Target Start Sell: 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science Cooperative Extension
More informationEquipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized
Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped
More informationCCP SYMBOLS. Use only clean, un-cracked eggs. Maintain minimum product temperature of 140ºF. (Maximum temperature for food quality is 165 ºF.
SOP Study Guide CCP SYMBOLS Explain the meaning of the following Critical Control Point (CCP) Symbols: 1. Item must be cooked to, reheated to, or held at the specified temperature to meet food safety critical
More informationMODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK
MODULE 02 GRILLING AND GRILLING TECHNIQUES TRAINEE S WORKBOOK NAME: DATE: Contents 1. INTRODUCTION...1 2. COURSE OBJECTIVES...1 3. GRILLING TECHNIQUES...2 4. IDENTIFYING DIFFERENT MEAT CUTS...6 5. CONTROLLING
More informationResearch Essential Baking Equipment
Youth Explore Trades Skills Description In this activity, students will learn to identify essential baking equipment and understand the purpose of each tool. To do so, they will review an infographic and
More information(ii) The operator must provide evidence of legal access and use of the premises for food vending; and
(i) Listings for mobile food service unit and extended food service unit food vending locations shall be maintained by the permit holder and shall be provided to the Health Authority. Permit holders shall
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures. Policy Number: Effective Date: 1/16/2018 Page Number: 1 of 6
Policy Number: 409.04.03 Effective Date: 1/16/2018 Page Number: 1 of 6 I. Introduction and Summary: A. All Food Service Directors, Managers, and Supervisors of Georgia Department of Corrections (GDC) State
More informationChicken Products: Fact Sheet
Chicken Products: Fact Sheet CVP CONTROLLED VACUUM PACKAGING (CVP) OVERVIEW The Controlled Vacuum Packaging process (CVP) is designed to preserve freshness, retain natural flavors and enhance shelf life
More informationro INTROduct ioninint
Chapter 7: ro INTROduct ioninint Tools for Food Production Food service employees use a variety of tools to produce nutritious meals in large quantities. A standardized recipe is one of these tools. Tools
More informationSafe Food Handling. Proper food handling and cooking are the best ways to keep us from becoming sick from bacteria in foods.
University of Hawai i at Manoa, College of Tropical Agriculture & Human Resources, Department of Family & Consumer Sciences, Department of Human Nutrition, Food and Animal Science, Cooperative Extension
More informationBuffalo Chicken Dip. All equipment and utensils must be clean and sanitized before and after every use.
Buffalo Chicken Dip 6 oz (bw) Raw Tortilla Chips 1 tsp PGS Seasoning 1 each Buffalo Chicken Dip 1/2 oz (bv) Ranch Dressing Tools Needed: Gloved hands, microwave Approximate Total Cook Time: 3 minutes #4
More informationDefiance County Health Department April 2017 Food Service Inspections
Defiance County Health Department April 2017 Food Service Inspections DATE NAME VIOLATIONS 04/03/2017 Good Samaritan No Violations 04/03/2017 Dollar Tree Stores No Violations 04/03/2017 Marshall s No Violations
More informationBacon Angus Thickburger Implementation Guide
Bacon Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: October 2014 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com
More informationHazard Analysis Critical Control Points (HACCP) Plan
We Think Food Because Kids Can t Think Without It Hazard Analysis Critical Control Points (HACCP) Plan 1. Food Safety (A standard set by state health inspection regulations.) A. Hot Food Entrée Bring all
More informationCITY OF OAKLAND SUMMER FOOD SERVICE PROGRAM. Site Supervisor and Staff Training 2015
CITY OF OAKLAND SUMMER FOOD SERVICE PROGRAM Site Supervisor and Staff Training 2015 SFSP 2015 Training Agenda 2 Introductions Welcome General Guidelines SFSP Requirements and Procedures Lunch Content Outreach
More informationSUMMER FOOD SERVICE PROGRAM MONITORING, SAFETY & SANITATION, AND PORTIONS FOR NON-CAMP SPONSORS
SUMMER FOOD SERVICE PROGRAM MONITORING, SAFETY & SANITATION, AND PORTIONS FOR NON-CAMP SPONSORS 1 WHY MONITOR? Ensure sites operate according to guidelines Ensure site records are accurate to justify payment
More informationCentral Districts Softball Association Food Safety Policy
* Rationale Food-borne illness (or food poisoning) is mainly caused by pathogenic (harmful) bacteria, viruses or chemical toxins in food or water (either naturally occurring or introduced). Some of these
More informationSanitation in the Kitchen. Foods 1, unit 1 safety & sanitation
Sanitation in the Kitchen Foods 1, unit 1 safety & sanitation Safety Review Statements As you come into class please begin writing these down on note paper include the topic and date in the margin. Dull
More informationEntry Level Assessment Blueprint Commercial Foods
Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire
More informationFreezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. Shishir Sinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
More informationProduct Preparation. Reese's Extreme Ingredients Mini Small Medium Large. 1/2 Pump 1/3 wt. oz. 1/2 Pump 5/8 wt. oz. 2 Black Spoons 3/4 wt. oz.
Reese's Extreme Blizzard Product Preparation Ingredients and Measurements Reese's Extreme Ingredients Mini Small Medium Large Soft Serve 6 wt. oz. 10 wt. oz. 12 1/2 wt. oz. 16 wt. oz. Peanut Butter Topping
More informationActivity 1: Where Did She Go Wrong?
Activity 1: Where Did She Go Wrong? Read the following story to the students. Discuss what was done wrong, and what could have been done better. Tegan was a server at a diner in the town she lives in.
More informationYou want them to be: SAFE FUN EASY TASTY. Partnership for Food Safety Education
You want them to be: SAFE FUN EASY TASTY Consistent practice is important to your family s health! Why? Bacteria can spread throughout the kitchen and get on hands, utensils and countertops. Wash your
More informationTemp For Cooking Fresh Pork Roast
What Is The Required Minimum Internal Temp For Cooking Fresh Pork Roast In top to bottom order, how should a fresh pork roast, fresh salmon, a container of What is the minimum internal cooking temperature
More informationActivity Preparation Resources Preparation for cooking
Session 3: Salt and cooking Learning outcomes: Salt At the end of the session the group should: Be aware of basic food safety guidelines through Cook s rules have increased their practical cooking skills
More informationImplementation Guide Santa Fe Maxim
Implementation Guide Santa Fe Maxim Start Sell : Target Start Sell: March 2014 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com Operations
More informationFreezing Fruits and Vegetables
Freezing Fruits and Vegetables Module- 13 Lec- 13 Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee Freezing Fruits and Vegetables Advantages of Freezing Many foods can be frozen. Good natural
More informationCHAPTER ch 1/2 TIME LINE
CHAPTER ch 1/2 TIME LINE STANDARDS 9 WEEKS 1.6 1.2 1.15 1.4 1.8 1.1 1.11 1.7 1.16 1.1 1.13 1.4 1.12 1.9 VOCABULARY WORDS: HACCP, FATTOM HYGIENE DRESS CODE HEALTH PRACTICES FOOD SPOILAGE CONTAMINATION RECEIVING
More informationInstitutional Food Worker CIP Task Grid
1 Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting
More informationFoodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste
More information110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
More informationCross Contamina on. September September Training Guide & Requirements Food Safety and Sanita on Monthly Training
2016 2017 Food Safety and Sanita on Monthly Training September 2016 Cross Contamina on September 2016 Food Services Division In This Issue Training Guide & Requirements This training packet includes: Topic
More informationPreparing Yourself to Cook
Community Kitchen Guidelines For ALL Users Welcome to our shared kitchen. Please follow these guidelines to help us be a safe and clean place for all users. Preparing Yourself to Cook 1. Listen, speak
More informationFood Preservation Skills Checklist Dehydration of Fruits and Vegetables
Food Preservation Skills Checklist Dehydration of Fruits and Vegetables Member s name: Note: This project requires blanching foods in boiling water or steam and the use of a dehydrator. It is only recommended
More informationGENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
More informationServing Safe Food in Child Care
Serving Safe Food in Child Care National Food Service Management Institute The University of Mississippi 2010 This project has been funded at least in part with Federal funds from the U. S. Department
More informationFOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.
FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.
More informationCamp Baldwin Patrol Menus
Camp Baldwin Patrol Menus Enclosed are menus to help you prepare each meal while you are at Camp Baldwin. Please read the instructions for each meal twice before you begin; it will help you understand
More informationCanning and Preserving the Harvest FALL 2018
Canning and Preserving the Harvest FALL 2018 Course Objectives Demonstrate how to safely and properly extend the shelf life of foods. Demonstrate use of various preservation methods including canning,
More informationChapter 7 The Flow of Food: Preparation
Chapter 7 The Flow of Food: Preparation General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Prep food in small batches Return
More informationCongratulations on purchasing your Prepology Microwave Grill Pan Set!
Congratulations on purchasing your Prepology Microwave Grill Pan Set! Please read this Use and Care manual, and retain it for future use. The Prepology Microwave Grill Pan Set has a non-stick coating,
More informationNarrative. Description of Process. REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls
National Seafood HACCP Alliance for Training and Education REVISED SEPTEMBER 2017 Commercial Processing Example: Wild Salmon Sushi Rolls Example: This is a Special Training Model for illustrative purposes
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationr e CLASSICS and Strawberry Festival
APRIL 2014 Participating Regions: Michigan, Ohio and Illinois MARKETING PROMOTION O O EVENT E #3 Recipe e Execution Procedures r e CLASSICS and Strawberry Festival Enclosed are specific menu execution
More informationCOUNTY DETENTION COOK (Job Description)
COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect
More informationTRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12
TRACKS Lesson Plan Philly Students Heat It Up Spanish Cooking Grade: 6-12 I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationBEEF, GROUND, FROZEN. Date: October 2012 Code: PRODUCT DESCRIPTION USES AND TIPS PACK/YIELD STORAGE NUTRITION FACTS PREPARATION/COOKING
BEEF, GROUND, FROZEN Date: October 2012 Code: 100159 PRODUCT DESCRIPTION Frozen finely ground beef is 100 beef with an average fat content of 15. PACK/YIELD Ground beef is packed in a 1 pound package,
More information