DINING HALL VOLUNTEERING - WEEKEND PREP & LUNCH. The ideal outfit - Runners, jeans, a T-shirt, baseball cap and an apron.

Transcription

1 SACRED HEART MISSION DINING HALL VOLUNTEERING - WEEKEND PREP & LUNCH TIME: ADDRESS: 9:00am 2.00pm Volunteer Room, rear 87 Grey Street, St Kilda CONTACTS Volunteer Office YOUR ROLE: Volunteer - Meals Assistant Sacred Heart Mission provides a meals service 365 days a year serving approximately 300 meals a day, for people who experience homelessness or are at risk of homelessness, living in tenuous situations such as boarding house accommodation, who are vulnerable and often marginalized and socially excluded from the broader community.. The aim of the meals program is to provide a nutritious breakfast and a three course healthy meal every lunch time, every day of the year. The service we provide to our clients is non judgmental, we treat everyone with dignity, respect and empathy. Sacred Heart Mission celebrates diversity, our clients live with mental health issues and drug and alcohol addictions, they have experiences of abuse and trauma, histories of incarceration, poverty and disadvantage. We work from a strengths based approach acknowledging the resilience and personal strength of clients and focus on what they have achieved and what may be possible in the future. Whilst volunteering in the dining hall it is important that you are non judgmental, do not project your own values or opinions onto clients and respect their choices and ways of life. Volunteering in the dining hall can be one of the most rewarding and inspiring experiences of your life. On behalf of the meals services staff and our clients we would like to thank you for your interest in supporting us make a difference. WHAT TO WEAR The ideal outfit - Runners, jeans, a T-shirt, baseball cap and an apron. The following dress code must be strictly adhered to as we are a commercial kitchen and governed by Occupational Health and Safety (OH&S) regulations: Wear flat closed toed shoes - absolutely no thongs, high-heeled shoes, ballet flats, sandals or canvas shoes. Wear comfortable loose fitting clothes - no skirts, ¾ length pants, leggings, skinny jeans, shorts or singlets (underarms must be covered) Remove all jewellery where possible, any facial piercing must be covered with a band-aid due to contamination issues. Please bring your own cap/hat to wear, hairnets will be provided if you forget. Long hair MUST be tied up under the hat it is a commercial kitchen environment. Please bring your own apron if possible. Otherwise we will provide disposable aprons. Gloves will be supplied.

2 No shorts, ¾ length pants, leggings, skinny jeans, gym lycra s, skirts, singlets, ballet flats, high heels, canvas or open-toed shoes! LUNCH BREAK You will be given a break around 11.00am 11:30am before the meals service begins. Lunch will be provided to you then so you don t need to bring any. VALUABLES Please avoid bringing any valuables or bags as we have limited locker space available to store them in the Dining Hall. SICKNESS ON THE DAY CALL / If you cannot attend please call Mizzi or Kate to let them know. It is really important to do so, as we will then try to get someone else to take your place. If you end up volunteering on a regular basis, please keep these numbers handy to call us if required.

3 DINING HALL GUIDELINES Please closely follow the instructions of the chefs this is a commercial kitchen and we must adhere to strict OH &S Regulations. Therefore: You may be doing lots of food preparation and serving, so please note any latex allergies, etc. Respect the environment and the clients so do not take any photographs in the dining hall All volunteers must sign-in and sign-out, and wear name tags (for safety and insurance reasons) There is no smoking allowed while inside mission premises Gloves must be worn whenever you are carrying out your duties - hands must be washed before and after using the toilet, smoking, touching or blowing your nose When serving, food tongs must be used; there is one set of tongs for each item of food (don t cross contaminate) Please note that any volunteer not adhering to these guidelines will be unable to volunteer at the Mission on the day. DIRECTIONS TO THE MISSION Public Transport Tram 16: travels from Swanston Street (City) runs along St Kilda Road and turns into Fitzroy Street. Alight at Stop 133 (Canterbury Rd & Fitzroy St) near the intersection of Fitzroy and Grey Street. Turn right onto Grey Street. The Mission is a 5 minute walk from the intersection. Tram 96: travels from Bourke Street (City) runs through Albert Park via light rail and turns into Fitzroy Street. Alight at Stop 133 (Canterbury Rd & Fitzroy St) near the intersection of Fitzroy and Grey Street. Turn right onto Grey Street. The Mission is a 5 minute walk from the intersection. Access by car We would advise you not to come by car if at all possible as parking locally is very limited. On Grey Street, the side of the Mission is unrestricted after 9am and the opposite side is unrestricted; with weekends being unrestricted parking all day. On Robe Street on the north-west side beyond the first ramp, one side of the street is permit only parking and the other is free parking, so please observe the signs so you don t get a ticket! Do not leave any valuables in sight in your car. Please be aware that parking inspectors are very vigilant around here! Bike lock-ups around the Mission Visitor bike parking in the forecourt of Mission House at 87 Grey Street, St Kilda. This is not sheltered.

4 WHERE DO I REPORT TO AT 9:00AM?

5 TYPICAL DAY FOR A VOLUNTEER Supervision and Instruction provided by Kitchen St It is expected that everyone who volunteers on the day is willing to undertake these tasks when asked. Time 9:00 Task / Activity Meet at Volunteer Room, rear 87 Grey, St Kilda for registration, name tags and important safety information. (See above map). You will then be taken to the Dining Hall for final orientation and OH&S. Food Preparation Assist in the preparation of the mid-day meal General food preparation (washing, peeling and cutting veggies) General cleaning and set up of the Dining Hall 9:30 11:00 Receive & Store Stock Assist with unloading the truck and stocking the dry storeroom 10: LUNCH BREAK Working with the people coming in for lunch (SHM Community) Welcome and greet those coming in for lunch 11:45 2:00pm Kitchen Operations & Serving Food service (from bain-maries), ensuring that it is presented and served in a friendly manner Clearing tables Washing dishes Cleaning up and setting up Dining Hall for following day

6 Sacred Heart Mission OH&S Volunteer Induction Checklist PLEASE ENSURE THAT YOU ARE FAMILIAR WITH THE RELEVANT INFORMATION FOR YOUR SPECIFIC WORKPLACE AREA. SHOULD YOU REQUIRE ADDITIONAL TRAINING OR ASSISTANCE PLEASE APPROACH A RELEVANT STAFF MEMBER. 1. EXITS Do you know where the exits are located? 2. FIRST AID KIT Do you know where the First Aid Kit is stored? 3. SECURITY Please approach staff or security staff in the event of an emergency 4. FIRE PROCEDURE Do you know the procedure in the event of a fire? Do you know where fire extinguishers are located? Do you know where the external designated meeting point is located? 5. OH&S REPRESENTATIVE Do you know who the OH&S representative is in your program area? 6. INCIDENT PROCEDURE Should you need to report an incident please ask staff in your program to provide you with the correct Policy or Procedure document. IT IS YOUR RESPONSIBILITY TO ENSURE THAT YOU HAVE THE KNOWLEDGE TO ENABLE YOU TO RESPOND IN THE EVENT OF AN OH&S EMERGENCY

7 Fact Sheet - Safe Food Handling Sacred Heart Mission is required to maintain hygiene standards in the handling and preparation of food. This ensures that all our clients are provided with food that is safe and nutritious. As such, we require all volunteers to read and adhere to the following guidelines from the Department of Health Victoria. Prevent food poisoning by practicing hygienic food preparation and handling: Keep raw foods and ready-to-eat foods separate to avoid crosscontamination. If possible, use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitise utensils and cutting boards between use. Thoroughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after using them. Thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals. Make sure food is thoroughly cooked and the centre of the cooked food has reached 75 C. Avoid keeping high-risk foods in the Temperature Danger Zone. Keep chilled foods cold at 5 C or colder and hot foods hot at 60 C or hotter. Avoid keeping just cooked food out to cool for more than one hour. As soon as food has cooled, place in the refrigerator. Take extra care when preparing foods in which the eggs remain uncooked such as eggnog and homemade mayonnaise as bacteria on the egg shells can contaminate the food. Be trained in safe food handling and preparation. Handling Food and Kitchen Equipment Everyone has bacteria on their bodies. Even healthy people can spread bacteria onto food by touching it with their hands. Thoroughly wash and dry hands before handling food and between handling raw food and cooked or ready-to-eat food Use clean, sanitised utensils (tongs, spoons, spatulas) to handle cooked or readyto-eat food. It is never appropriate to eat food whilst preparing or serving it. Appropriate meal breaks are provided when you are invited to share a meal with other volunteers and staff. Care must be taken at all times when using kitchen equipment, including when handling knives. It is important that you follow the instructions provided by staff when handling any equipment and knives. For example, as an occupational health and safety precaution it is prohibited at all times to place knives into the kitchen sink when unattended.

8 Gloves Wash and dry hands thoroughly before putting on gloves, and always use fresh gloves. Disposable gloves can never be re-used once you have removed gloves, they must be disposed of. The same precautions should be taken when handling raw food and cooked or ready-to-eat foods to prevent cross contamination. Change Gloves: At least once every hour If they become contaminated If they tear When switching between handling raw and ready-to-eat foods When changing tasks After taking rubbish out, and After sweeping, mopping and cleaning Cooking and Heating Food Bacteria grows quickly in high-risk foods when they are kept at temperatures between 5 C and 60 C. This is called the Temperature Danger Zone. Cooking food to over 75 C kills most of the bacteria. Make sure food is thoroughly cooked, and has reached 75 C at the centre..cooling Food Just cooked foods should not be left out to cool for more than one hour. As soon as food has cooled, place it in the refrigerator or freezer. Large portions of food cool faster if divided into smaller quantities. Packing and Serving Prepared Food Store food in clean, strong, non-toxic, food storage containers. Wash and sanitise containers before using them. Do not re-use containers that are only meant to be used once. When serving food, make sure that all cutlery and crockery is clean and undamaged.more information: