TABLE OF CONTENTS. Table of Contents
|
|
|
- Conrad Cunningham
- 5 years ago
- Views:
Transcription
1 TABLE OF CONTENTS Section 1-Administration and Operations Page 1.0 Acknowledgement and Approval of Manual Page 2.0 Nutrition Services Department Philosophy & Management Page 3.0 Organization of the Nutrition Services Department Page 4.0 Budget for the Nutrition Services Department Page 5.0 Dress Code and Personal Hygiene Page 6.0 Job Descriptions Page 7.0 Nutrition Services Department Staffing Pattern Page 8.0 Nutrition Services Department Staff Scheduling Page 9.0 Nutrition Services Employee Performance Evaluations Page 10.0 Job Duty Schedules Page 11.0 Hiring Procedure Page 12.0 New Hire Orientation Page 13.0 Inservice Training Page 14.0 Nutrition Services Time Studies Section 2-Dining Services Page 1.0 Dining Services Program Page 2.0 Diet Manual Page 3.0 Diet Orders - General Information Page 4.0 Diet Orders - Procedure for Ordering Individual Diets Page 5.0 Meal Service Census Page 6.0 Menu Planning Page 7.0 Fortified Foods Page 8.0 Menu Substitutions Page 9.0 Snacks / Nourishments Page 10.0 Thickened Liquids Page 11.0 Outside Foods Served To Residents & F371 Page 12.0 Portion Control Page 13.0 Pureed Food Preparation Page 14.0 Handling of Leftover Food Page 15.0 Date Marking Page 16.0 Tray and Dining Room Meal Service Page 17.0 Offering Food Alternates at Meals Page 18.0 Food Procurement Page 19.0 Purchasing Page 20.0 Storage Procedures Page 21.0 Determining Food Yields Page 22.0 Standardized Recipes Page 23.0 Food Production Guidelines Sanitation & Safety
2 Section 2 continued: Dining Services Page 24.0 Food Presentation Page 25.0 Food Temperatures - Serving Line Page 26.0 Meal Service Page 27.0 Sequence of Meals / Trays and Tray Cards Page 28.0 Early and Late Meals Page 29.0 Record Retention Page 30.0 Guest Trays Page 31.0 Providing Food and Supplies to Other Departments and Administration Page 32.0 Emergency Feeding in Case of a Disaster Page 33.0 Use of Disposable Products Page 34.0 China/Glassware Breakage Record Section 3-Clinical Nutrition Page 1.0 Resident Education Page 2.0 Interviewing Residents Page 3.0 Referrals for the Nutrition Practitioner Page 4.0 Food Acceptance Page 5.0 Food and Beverage Consistency to Meet Individual Needs Page 6.0 Individuals Receiving Food for Pleasure Page 7.0 Noncompliance with or Refusal of the Physician Ordered Diet Page 8.0 Nutritional Assessment Page 9.0 Minimum Data Set (MDS) and Care Area Assessment (CAA) Page 10.0 Nutrition Care Plan Page 11.0 Assistive Devices Page 12.0 Calorie Counts Page 13.0 Enteral Nutrition Page 14.0 Weight and Height Records Page 15.0 Unintended Weight Loss Page 16.0 Individuals at Nutritional Risk Page 17.0 Hydration Page 18.0 Nutritional Supplements Page 19.0 Skin and Wound Care Page 20.0 Hot Food and Liquid Safety
3 Section 4-Personnel Health and Hygiene Page 1.0 Employee Health Standards Page 2.0 Nutrition Services Department Access Page 3.0 Sanitation and Infection Control Page 4.0 Food Borne Illness Page 5.0 Handling of Eating Utensils, Glasses, and Dishes Page 6.0 Hand Washing Page 7.0 Insect and Rodent Control Page 8.0 Isolation Service Page 9.0 Sanitizing Water Pitchers Section 5-Safety Page 1.0 Nutrition Services Department Safety Page 2.0 Proper Lifting Page 3.0 Equipment Repair and Service Section 6-Sanitation Page 1.0 Nutrition Services Department Sanitation Audit Page 2.0 Nutrition Services Sanitation Guidelines and Terminology Page 3.0 Cleaning Compounds Terminology and Guidelines Page 4.0 Cleaning Schedules Page 5.0 Cleaning Dishes and Utensils - Dish Machine Operation Page 6.0 Recording Dish Machine Temperatures and Sanitizer Concentration Page 7.0 Cleaning Equipment Page 8.0 Garbage and Refuse Page 9.0 Manual Washing of Dishes and Cookware Section 7-Cleaning Procedures Page 1.0 Automatic Toaster Page 2.0 Bench Can Opener Page 3.0 Food Preparation Equipment Page 4.0 Coffee Machine Page 5.0 Coffee Urns Page 6.0 Cutting Boards Page 7.0 Deep Fat Fryer Page 8.0 De-Liming the Dish Machine Page 9.0 Cleaning and Sanitizing Floors
4 Section 7 continued: Cleaning Procedures Page 10.0 Food and Utility Carts Page 11.0 Food Grinder Page 12.0 Mixer Page 13.0 Food Scales Page 14.0 Food Slicer Page 15.0 Garbage Cans Page 16.0 Garbage Disposal Page 17.0 Grill Page 18.0 Hand-Washing Sink Page 19.0 Hoods and Filters Page 20.0 Ice Machine and Scoop Page 21.0 Ingredient Bins Page 22.0 Insulated Food Containers Page 23.0 Metal Shelving Page 24.0 Mops and Buckets Page 25.0 Ranges Page 26.0 Ovens Page 27.0 Pots, Pans, and Small Utensils Page 28.0 Reach-In Refrigerators and Freezers Page 29.0 Scoops Page 30.0 Steamer Page 31.0 Steam-Jacketed Kettle Page 32.0 Dining Room Table Tops, Bases, and Chairs Page 33.0 Tilting Skillets Page 34.0 Steamtables Page 35.0 Walk-In Freezer and Refrigerator Page 36.0 Walls Page 37.0 Work Tables and Counters Section 8-Nutrition and Dining Inservices Page 1.0 Training and Inservicing Page 2.0 Inservice: Effects of Aging on Eating and Nutrition Page 3.0 Inservice: Emergency Preparedness Page 4.0 Inservice: Food Allergies and Intolerances Page 5.0 Inservice: Food Safety
5 Section 8 continued: Nutrition and Dining Inservices Page 6.0 Inservice: Taking Temperatures - Why and How? Page 7.0 Inservice: Heating, Holding, and Cooling Foods Page 8.0 Inservice: Fluids and Hydration Page 9.0 Inservice: Liberalized Diets Page 10.0 Inservice: Enhancing An Individual s Dining Experience Page 11.0 Inservice: Correct Use of Thickened liquids Page 12.0 Inservice: Tray Accuracy Page 13.0 Inservice: Customer Service Section 9-Quality Management Page 1.0 Quality Management Page 2.0 F325 and Chart Audit Page 3.0 CMS Kitchen/Food Service Observation Page 4.0 CMS Dining Observation Page 5.0 Menu Audit Page 6.0 Nutrition Services Satisfaction Survey Page 7.0 Diet, Supplement, and Snack Order Audit Page 8.0 Trayline Audit Page 9.0 Sanitation Audit
INFECTION 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
COUNTY 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
SENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
Opening Duties Stocking Equipment Turning on Equipment Stocking Food Opening Checklist Preparing Food Drip Coffee Iced Coffee Espresso Steaming Milk
Opening Duties Stocking Equipment Turning on Equipment Stocking Food Opening Checklist Preparing Food Drip Coffee Iced Coffee Espresso Steaming Milk Hourly Duties Hourly Duties Explained Hourly Checklist
Guest Ready Duties COMBO FOH. Clean all walls under booth tables. Deck brush all front house tile floors. Clean all dining room
COMBO FOH Monday AM Clean all dining room air vents Clean all walls under booth tables Tuesday AM Clean glass rack shelves and stainless steel Deck brush all front house tile floors Wednesday AM Clean
DESCHUTES COUNTY ADULT JAIL L. Shane Nelson, Sheriff Jail Operations Approved by: February 8, 2016 FOOD SERVICES
DESCHUTES COUNTY ADULT JAIL CD-9-1 L. Shane Nelson, Sheriff Jail Operations Approved by: February 8, 2016 POLICY. FOOD SERVICES It is the Policy of the Deschutes County Adult Jail (DCAJ) and Work Center
Institutional 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
GEORGIA 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
Opening 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
Food Safety at Temporary Events
Food Safety at Temporary Events Food safety is the most important aspect at any food service business. Temporary events are special situations and require their own rules, licenses, and guidelines to follow.
Hazard 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
Tempora. Application & Guidelines 01.10
Tempora emporary Foo ood Permit Application & Guidelines 01.10 Introduction This packet contains temporary food guidelines and a Temporary Food Application (pages 4 to 8). A Temporary Food Permit must
Institutional Food Worker CIP Task Grid
1 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid High School Graduation Years 2014, 2015 and 2016 Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate
DISASTER PLAN. 2. Menus a. Three-day emergency menus included, one day cold menu and two days other emergency menus.
DISASTER PLAN POLICY In the event of a disaster, alternate menus, necessary procurement, and staffing may be required at the discretion of the Administrator, or other assigned persons. State requirements
FOOD SERVICES LEAD - LEVEL 2
FOOD SERVICES LEAD - LEVEL 2 High school graduation or equivalent or demonstrated skills in reading, writing, and communications with two years of training in food services. School district experience
Administration Table of Contents
Table of Contents Administration Table of Contents DAILY TASKS... 1 Manager s Opening Checklist... 1 Mid-Day Management Activities... 3 Manager s Closing Checklist... 3 WEEKLY TASKS... 5 Monday Morning
Food Service Plan Review Application. Business name: Phone: Business address: Owner name: Phone: Owner mailing address:
Food Service Plan Review Application Full Service Restaurant = $379 Limited Service Restaurant = $110 Bed & Breakfast = $110 Commissary = $186 Warehouse = $76 Remodel Only (No changes to ownership or menu)
Roast 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
City of Dallas. Inspections Overview
City of Dallas ENVIRONMENTAL AND HEALTH SERVICES DEPARTMENT FOOD PROTECTION AND EDUCATION DIVISION Inspections Overview Presented to Quality of Life Committee on AUGUST 12, 2008 OVERVIEW INSPECTORS DUTIES
The Ultimate Checklist to Maintain Hygiene Standards in Restaurants
1 WORKSHOP1 : HYGIENE STANDARDS IN RESTAURANTS MISSION : WRITE A DIALOGUE TO RECALL HYGIENE STANDARDS IN RESTAURANTS https://www.posist.com/restaurant-times/restro-gyaan/the-ultimate-checklist-to-maintain-hygienestandards-in-restaurants.html
110 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
1. 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
Kennett Square Golf & Country Club Food Server / Banquet Server Job Description
Food Server / Banquet Server Sets up side station and performs assigned side work Provides immediate attention to all members/guests upon seating Fills glasses with ice water; answers questions and suggests
LIMITED SERVICE CHARITABLE FEEDING OPERATION (LSCFO) REGISTRATION FORM
County of Santa Clara Department of Environmental Health 1555 Berger Drive, Suite 300, San Jose, CA 95112-2716 Phone 408-918-3400 Fax 408-258-5891 Email: DEHWEB@cep.sccgov.org Web: www.ehinfo.org/cpd LIMITED
Spotlight 29 Casino Job Description
Spotlight 29 Casino Job Description Job Title: F&B Utility Staff I - Key Department: Food & Beverage Reports To: Department Supervisor FLSA Status: Non-Exempt Prepared By: Sharon Marshall Prepared Date:
Guidelines 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,
September 8, Honorable, Judith T. Won Pat, Ed. D. Thirtieth Guam Legislature 253 West O'Brien Dr. Hagatna, Guahan Attention: Vicky Quenga
DEPARTMENT OF EDUCATION OFFICE OF THE SUPERINTENDENT www.gdoe.net P.O. Box DE, Hagatna, Guam 96932 Telephone: (671) 475-0457 or 300-1547 / 1536 * Fax: (671) 472-5003 Email: nbunderwood@gdoe.net Nerissa
GEORGIA DEPARTMENT OF JUVENILE JUSTICE I. POLICY:
GEORGIA DEPARTMENT OF JUVENILE JUSTICE Applicability: { } All DJJ Staff {x} Administration { } Community Services {x} Secure Facilities Chapter 9: FOOD SERVICE : FOOD SERVICE MANAGEMENT Attachments: A
https://www.indiamart.com/tristarkitchenequipment/
+91-8071801200 Tri Star Kitchen Equipment https://www.indiamart.com/tristarkitchenequipment/ We are a prominent manufacturer and supplier of a wide range of Commercial Kitchen Equipment. In addition to
Ravalli County Environmental Health 215 South 4 th Street Suite D Hamilton, MT (406) FAX (406)
Ravalli County Environmental Health 215 South 4 th Street Suite D Hamilton, MT 59840 (406) 375-6565 FAX (406) 375-6566 The potential for a food-borne illness outbreak from improperly prepared food associated
Nutrition Early Learning and Care Assessment for Quality Improvement
Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the
Phone: Qty. Part No. Description Mfg. Price Total
Charge to: Address: Deliver to: Via: Date Promised: Date: Terms: N/30 COD CSA Cash Oredered By: Requisition No: Phone: Salesman: CHINAWARE PATTERN Cups Saucers Bread & Butter Plates Dinner Plates Platters
Defiance County Health Department June 2017 Food Service Inspections
Defiance County Health Department June 2017 Food Service Inspections DATE NAME VIOLATIONS 06/07/2017 Rainbow Promise No Violations 06/14/2017 Comfort Inn No Violations 06/15/2017 Putt-Putt Golf No Violations
FOOD 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.
Fairfield 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
Revised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019
Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate
WAL-MART DELI ASSOCIATES SAFETY AND SANITARY MANUAL
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 Table of Contents
PART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
Ice 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
Entry Level Assessment Blueprint Retail Commercial Baking
Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
Culinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Carson City Health & Human Services Environmental Health Program Application for a Temporary Food Permit
Carson City Health & Human Services Environmental Health Program Application for a Temporary Food Permit FOR OFFICE USE ONLY Date Paid: AMT Paid: Late Fee: Check #: Receipt Number: Nonprofit Tax ID#: Please
TEMPORARY FOOD SERVICE GUIDE
TEMPORARY FOOD SERVICE GUIDE City of Hartford Department of Health and Human Services 131 Coventry Street Hartford, CT 06112 Phone 860-757-4760 Fax 860-757-6677 This guide provides basic food safety information
TEMPORARY FOOD PERMIT APPLICATION
Application and fee must be received at least five (5) business days prior to event. Fee: $100.00 per day (PLEASE PRINT LEGIBLY) APPLICANT INFORMATION: Name of Organization: Non Profit Organization: (please
Guide to managing food allergies
Guide to managing food allergies High Point University Dining * Peanut Tree Nut Fish Shellfish Soy Egg Wheat Our philosophy We understand that students with food allergies have to exert more effort in
Guidelines 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
HEALTH AND HUMAN SERVICES. Facility Checklist PUBLIC HEALTH DIVISION. Establishment Name FOOD PREPARATION
HEALTH AND HUMAN SERVICES PUBLIC HEALTH DIVISION HUMAN SERVICES BUILDING LEVEL 4 401 S. ELM ST. APPLETON, WISCONSIN 54911 TELEPHONE 920.832.5100 Fax 920.832.4924 Facility Checklist Establishment Name Establishment
CHAPTER 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
COMMUNITY EVENT REQUIREMENTS
COMMUNITY EVENT REQUIREMENTS The Environmental Health Division is committed to ensuring that all community events held in the City of Pasadena are operated so that we provide our residents and visitors
Preparing & 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,
CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
Resident manager. The ticket to success set up for future of Dining in senior care
Resident manager The ticket to success set up for future of Dining in senior care So Easy,even a Cave man can use it! The resident manager was develop to : Provide easy resident information for all types
LAMAR UNIVERSITY EHS & RISK MANAGEMENT DEPARTMENT TEMPORARY FOOD DEALER S POLICIES AND PROCEDURES
LAMAR UNIVERSITY EHS & RISK MANAGEMENT DEPARTMENT TEMPORARY FOOD DEALER S POLICIES AND PROCEDURES 1. Properly registered students may conduct events where food is catered, sold or distributed as a part
SPECIAL EVENTS. Food Vendor Requirements
SPECIAL EVENTS Food Vendor Requirements Special Event Food Vendor Requirements Peterborough Public Health works to ensure that all special events (festivals, fairs, fundraisers, etc.) will be as safe as
1 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
Opening Duties Stocking Equipment Step-by-Step Opening Preparing Food Hourly Duties Mornings Switching to Lunch Working Lunch Hourly Duties Explained
Opening Duties Stocking Equipment Step-by-Step Opening Preparing Food Hourly Duties Mornings Switching to Lunch Working Lunch Hourly Duties Explained Hourly Checklist Closing Duties Duties Explained Closing
Shift Leader Selection Qualifying Assessment Answer Key
Shift Leader Selection Qualifying Assessment Answer Key Questions with most correct answer based on the online Operation Procedures Manual... What is the approximate amount of time you should wash your
Minimum Rules of Operation for Mobile Food Units in Skagit County
Minimum Rules of Operation for Mobile Food Units in Skagit County A mobile food unit is a readily movable food establishment, such as a van or trailer. It must have usable wheels and be self-contained
Burger 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,
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 )
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
2013 Summer Institute Food Safety Research. The Center of Excellence for Food Safety Research in Child Nutrition Programs.
2013 Summer Institute Food Safety Research Kevin Sauer, PhD, RD, LD Assistant Professor The Center of Excellence for Food Safety Research in Child Nutrition Programs Department Of Hospitality Management
ro 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
GEORGIA 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
Entry 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
Defiance 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
Food Allergen Management in Foodservice
national allergy strategy Food Allergen Management in Foodservice A BEST PRACTICE GUIDELINE Developed by Statewide Foodservices Qld. Health Block 7 Level 7 Royal Brisbane & Women s Hospital, Butterfield
Kitchen Usage Policy Adopted February 7, 2018
Kitchen Usage Policy Adopted February 7, 2018 Advisory Team Bob Mason (Facilitator) Rob.mason2008@gmail.com Armando Arribas Sally Ballard Yvonne Fierro Bob Peterson Ian Welsh Adopted: 2/7/2018 Page 1 Trilogy
INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST
INSTRUCTIONS TO COMPLETE THE SELF EVALUATION CHECKLIST In order to prepare you and your organization to move toward becoming a recognized facility under the Gluten Free Certification Program (GFCP), we
Catering Plan Review Application
Caterer means a person operating from a permitted food service establishment who makes an agreement with one individual or firm to provide a predetermined quantity of food on a specific date or dates at
Crew 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,
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
Culinary Arts Level 1 Prep Cook
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
Day 1. Day 2. Day 3. Day 4. Day 5. Date Time Trainer. Time. Trainer. Date. Trainer. Time. Date. Time. Date. Trainer. Time. Date.
PREP COOK TRAINING CHECKLIST NAME: EMPLOYEE NUMBER: Day 1 Date Time Trainer Day 2 Date Time Trainer Day 3 Date Time Trainer Day 4 Date Time Trainer Day 5 Date Time Trainer Orientations and Tests General
UV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
Front- and Back-of-the-House. Food and Beverage Industry
Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:
2017 TEMPORARY FOOD LICENSE APPLICATION
Toledo Lucas County Health Department www.lucascountyhealth.com 419-213-4100 Ext: 3 2017 TEMPORARY FOOD LICENSE APPLICATION TEMPORARY FSO/RFE APPLICATION Festival/Event Info Festival/Event Name: Festival/Event
RVUSD Staff Meeting. September 18, 2015
RVUSD Staff Meeting September 18, 2015 Meeting Outline Food Quality New Recipe Review Cooking and presentation tips Salad bar Student Workers Customer Service Temperature Logs & production records End
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
FOOD ESTABLISHMENT GUIDELINES
FOOD ESTABLISHMENT GUIDELINES The fol lowing steps will n eed to b e met in ord er to obtain a f ood establish ment p ermi t and op erate a food establish ment inside th e Ci t y l i mits: 1. Meet Building
GUIDE TO MANAGING FOOD ALLERGIES
GUIDE TO MANAGING FOOD ALLERGIES OUR PHILOSOPHY We understand that students with food allergies have to exert more effort in managing their diets than their peers without allergies, and experience a more
Food 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
Front 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
Cross 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
Farmers Market or Temporary Retail Food Vendor Application Vendor Information
Sussex County Department of Environmental and Public Health Services 201 Wheatsworth Road, Hamburg, NJ 07419 973-579-0370 website: www.sussex.nj.us/health email: schealth@sussex.nj.us Farmers Market or
Madison County Health Department
Madison County Health Department Tel: 828-649-3531 Fax: 828-649-9078 Marianna T. Daly, MD, MPH Medical Director Tammy Cody, BS Deputy Health Director Requirements for all Temporary Food Event Vendors and
Food Safety Training. University of Notre Dame
Food Safety Training University of Notre Dame Introduction People may suffer from food poisoning or food-borne illness from improperly prepared or contaminated food. To help prevent this, all food operations
Montezuma County Public Health 106 W. North Street Cortez, CO (970) ext. 225 Fax (970)
Montezuma County Public Health 106 W. North Street Cortez, CO 81321 (970) 565-3056 ext. 225 Fax (970) 565-0647 VENDOR APPLICATION FOR TEMPORARY FOOD EVENTS All vendors must complete and submit to Event
FOR SALE W. Algonquin Road (Rt 62) Algonquin, IL (Formerly Fradillio s) Restaurant with Drive-Thru 5,085 SF
Industrial Commercial Office Land Business FOR SALE 2321 W. Algonquin Road (Rt 62) Algonquin, IL 60102 (Formerly Fradillio s) Restaurant with Drive-Thru 5,085 SF Bank-owned former masonry fast food restaurant
Revolution Raw Food Service Layout and Design Project
Food Service Layout and Design Project Revolution Raw Food Service Layout and Design Project Dorette Franks November 6, 2012 DFM 353 San Francisco State University Prepared for Sarah Josef 2012 Dorette
81% 72% Global Franchise Group Pretzelmaker Audit Evaluation ID Change (from last Evaluation) This Evaluation YTD Ranking
Global Franchise Group Pretzelmaker Audit 10-15-2009 Evaluation ID - 1016304 30228-PM Central Mall (Lawton) 200 SW C Ave #127, Central Mall, Lawton, OK, 73501 This Evaluation YTD Ranking Change (from last
BBQ 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
Food Sales/Service on Campus
California State University, San Bernardino 5500 University Parkway San Bernardino, CA 92407 Food Sales/Service on Campus Environmental Health & Safety: (909) 537 5179 We are pleased that you have chosen
Preventing 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,
Five Star Training - Restaurant Manuals and Policies Five Star Training. Restaurant Manuals and Policies
Five Star Training Restaurant Manuals and Policies Bartender Manual Sample Pages 1 Summary of Tasks Performed As a Xyz Bartender, you will have day-to-day interaction with our Guests. Sharing your people
OPTIMA PLUS-SOFT PLUS
QUICK START GUIDE OPTIMA PLUS-SOFT PLUS OPTIMA SOFT PLUS OPTIMA PLUS NT-05430-00-EN MACHINE DESCRIPTION 1 3 2 4 6 5 7 9 8 10 12 11 LEGEND 1 COFFEE HOPPER 2 DECAFFEINATED DOOR 3 CARD READER 4 PEOPLE PRESENCE
ACCREDITATION FACILITY AUDIT CHECKLIST
ACCREDITATION FACILITY AUDIT CHECKLIST Institution Name: Date: Designated Trade: Cook AC #: Contact: Location: Course Duration: of weeks: of hours total: of hours per day: Instructor(s) of Students per
GEORGIA 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
Honey 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
POS Perkins Statewide Articulation Agreement Documentation Coversheet
POS Perkins Statewide Articulation Agreement Documentation Coversheet Student Name: Secondary School Name: Secondary School Address: CTE Program of Study: CIP # CIP Program Name Grade 9 1. CAREER AND TECHNICAL
Food and Beverage Service (Hospitality and Catering) Level 2
(Hospitality and Catering) 1 Legislation 1Gen1 i-act: Health and Safety Legislation i-ask: Roles and Responsibilities in the Workplace i-ask: Health and Safety Legislation i-ask: COSHH Symbols i-ask: Hazards,