1 - Below is a set of questions for a HOD to ask a new starter at their review sessions

Transcription

1 1 - Below is a set of questions for a HOD to ask a new starter at their review sessions 1. What is the first thing you must do on entering the department and preparing to work behind the counter? Wash your hands following the hand washing guidelines Wet hands under warm running water Apply antibacterial soap and rub it into all surfaces of the hands paying particular attention to between the fingers, the palms and fingertips / nails, for about 30 seconds Rinse hands thoroughly before drying with a paper towel or air hand dryer 2. What is the safe temperature range for chilled food products in the counters? Between 2 o C and 5 o C 3. Describe how to operate the cooked meat slicer safely. Ensure the blade is set to safety 0 before you start Bring the carriage towards you, away from the blade, using the handle Lift up the product holder and secure the meat using the gripping prongs Place HD sheet down onto the depositing tray Adjust the blade to the required thickness The last thing you do is turn the machine on. Only use the handle for moving the carriage Do not put your hands or fingers near the rotating blade As soon as the meat is cut turn the machine off and the blade to safety 0 4. What is the purpose of the Mystery Shopper report? To help identify any gaps in training and to attain a consistent shopping experience across all stores 5. Is Parmesan a pasteurised or unpasteurised cheese? Unpasteurised cow s milk 6. How is unpasteurised cheese identified on the back of a cheese counter ticket? With a red U on the back of the ticket 8. Suggest 5 different cheeses for a customer who is assembling a cheeseboard. Looking for a mix of cheeses from blue, soft white, rind washed, hard, cheddar, regional, continental, fruit additive, novelty etc. and an awareness of the counter cheese range You would always ask the customer what sort of cheese they like and offer a taste 9. Describe and talk enthusiastically about any product of your choice from the deli counter. Looking for an awareness of the deli product range and enthusiasm about our products 10. Describe the 2 stage cleaning process. Wipe surfaces with a clean cloth to remove food debris Apply C7 sanitizer to a blue paper towel, wipe the surface with it then dispose of towel Repeat using a fresh paper towel Allow to air dry

2 2 - Below is a set of questions for a HOD to ask a new starter at their review sessions 1. Describe the hand washing procedure. Wet hands under warm running water Apply antibacterial soap and rub it into all surfaces of the hands paying particular attention to between the fingers, the palms and fingertips / nails, for about 30 seconds Rinse hands thoroughly before drying with a paper towel or air hand dryer 2. How often are chilled counter temperatures monitored and recorded? Twice daily morning and afternoon 3. How often should you clean the cooked meat slicer? Clean as you go after each use / session using C7 sanitizer 4. How would you attempt to build rapport with a customer at the cheese & deli counters? Friendly warm welcome, smile, positive body language, good eye contact, polite Enthusing about the product, asking questions and giving information about the product etc. 5. What is the dating policy for displaying Parmesan? Day of opening plus 28 days, but not exceeding the manufacturer s best before date 6. What are the food safety precautions you must take when handling unpasteurised cheese? Wear blue food gloves, use separate cheese slicer, separate chopping board, black handled knife, wash your hands after serving, sanitize surfaces and equipment after use Unpasteurised cheese separated from pasteurised cheese in the counter Unpasteurised cheese separated from pasteurised cheese in the backup storage 8. Name and describe your local cheeses or cheeses belonging to your store s county. Looking for an awareness and enthusiasm about the cheeses available from the local region Lancashire - crumbly, creamy, tasty, appledore, bowland, garstang blue, blacksticks blue, dewlay, greenfields, sandhams, pendle hill, sykes fell, ribblesdale, english goats, Mrs Kirkhams, flamin eck, singletons, others Yorkshire shepherd s purse, mrs bell s blue, yorkshire blue, bluemin white, fine fettle, Harrogate blue, wensleydale blue, hawes, kit calvert, wensleydale and cranberry, others Cumbria appleby creamery, organic brie, black dub blue, hootenanny goats, flakebridge, ivory ewes, others Cheshire appleby s coloured cheshire, white cheshire, shropshire blue, others 9. Suggest a range of products from the deli counter suitable for a vegetarian. Products with a V on the front of the ticket Some quiches and tartlets, peppersweet, sundried tomatoes, salads etc. 10. Where is the food contact packaging for the cheese & deli counter kept? Should be treated as a food product, and kept clean in hygienic conditions Stored in the warehouse in original boxes with the lids closed so contamination cannot occur Remove outer packaging when bringing through to the counter areas Packaging such as cheese paper, deli bags and HD sheets can be stored in counter pockets, which must be cleaned out regularly to remove food debris Packaging such as trays, tubs and boxes can be stored on shelves behind the counter upside down to prevent contamination

3 3 - Below is a set of questions for a HOD to ask a new starter at their review sessions 1. What colour tags are in the ready to eat counter staff uniform and what is the purpose of colour coded uniform? Yellow tags (red for raw) Colour coding uniforms, areas and equipment helps visually in controlling cross contamination 2. How long can a chilled product be out of refrigerated temperature control before it becomes a food safety issue? No more than 20 minutes 3. Describe the process of using a probe to take chilled temperatures. Clean the probe using a probe wipe to disinfect it Insert into a product to take the core temperature Leave for a few minutes and then record the temperature Wipe the probe again after use 4. What are our minimum standards of customer service as described in the Mystery Shopper report? Minimal queuing time or apology for wait Staff member wearing name badge and presented well to company standard Verbal acknowledgement, warm welcome, friendly manner Displaying positive body language, eye contact, smile, build rapport, engage with customer Asking questions to identify exact needs, outlining features of the product, taste and talk Talking about or promoting associated products Ask if the customer wants anything else Verbal farewell and thank you 5. What is the dating policy for our prepared in store cheese range? Day of wrapping plus 5 days, but not exceeding the manufacturer s best before date 6. What colour knife is used with unpasteurised cheese? Black handled (might be white in some stores) 8. Suggest 3 different cheeses and an associated product for a customer who is assembling a cheeseboard. Looking for a mix of cheeses such as blue; soft white or rind washed; hard, cheddar, regional, continental or fruit additive You would always ask the customer what sort of cheese they like and offer a taste An associated product would include damson jelly, quince, crackers, chutney etc. 9. What country does the majority of our continental meats and salamis come from? Italy 10. Describe how to use C7 and what it is. C7 sanitizer a combined detergent and disinfectant that can clean and disinfect Wipe surfaces with a clean cloth to remove food debris Apply C7 sanitizer to a blue paper towel, wipe the surface with it then dispose of towel Repeat using a fresh paper towel then allow to air dry

4 4 - Below is a set of questions for a HOD to ask a new starter at their review sessions 1. Explain what is meant by cross contamination and the steps we can take to prevent it at the cheese & deli counters. The transfer of bacteria from raw food (or unpasteurised cheese), to ready-to-eat food We prevent it through i) the physical separation of raw and ready-to-eat food using colour coded uniforms, separate food areas, separate equipment and supplies; ii) personal hygiene and hand washing; iii) cleaning and disinfecting with approved products 2. What is the purpose of the load line marker or fill level in the cheese & deli counters? Products must not exceed this line otherwise they are out of refrigerated control 3. What are the different properties of detergents, disinfectants and sanitizers? Detergents used for general cleaning by removing grease and food debris Disinfectants have chemicals that kill bacteria on contact to an acceptable level Sanitizers a combined detergent and disinfectant that can clean and disinfect 4. Describe what you would do if a customer came to the counter with a complaint about some cheese they bought last week. Always refer to your counter supervisor or counter manager If they bring the cheese back with their receipt, then we would replace the cheese or offer another cheese to a similar value, and then take them to customer services for a refund If they don t bring the cheese back or the receipt then we might offer them a complimentary cheese as a goodwill gesture 5. Describe the process for replenishing salads, olives and other products in oil. Allow the product to sell before refilling. If there is a small amount left pot up, sell through and reduce. Do not mix batches and use a fresh, clean bowl for a new batch 6. How is cheese suitable for vegetarians identified on a cheese counter ticket and what makes the cheese vegetarian? There is a V on the front of the ticket It is made with a vegetarian / plant rennet, rather than with animal rennet 8. Describe and talk enthusiastically about your favourite cheese from the cheese counter. Looking for an awareness of the cheese range and enthusiasm about our products 9. Suggest a range of salamis and other products from the deli for a customer who is assembling an antipasti platter. Looking for an awareness of the deli range A mix of different salamis and other continental meats such as Milano, Veneta, Chorizo, Truffle Salami, Bresaola, Parma Ham etc. Other products such as olives, sun dried tomatoes, peppersweet etc. 10. What colour cloths and cleaning equipment are used on ready to eat counters? Blue cloths, yellow or blue cleaning equipment mops, buckets, brushes Different colours to raw areas aid in eliminating the risk of cross contamination

5 Question 7 - CHEESE AND DELI COUNTER DATING EXERCISE

6 Question 7 CHEESE AND DELI COUNTER DATING EXERCISE ANSWERS