New Employee Orientation
Welcome to the team! We’re thrilled to have you join the OHIO University Culinary team! The largest employer on the OHIO University campus.
Mission Statement
Provide the highest quality dining experience possible by utilizing the needs of our diverse university and our guests in support of the educational mission and residential concept of our institution. Culinary Services provides exceptional service to the Ohio University community in support of its academic mission and vision.
Culinary’s Top Two Initiatives
Safety
Excellent Customer Service
Auxiliaries Ohio University Auxiliaries is responsive, reliable and results-oriented. Auxiliaries exists to support the academic mission and vision of Ohio University. We work to provide efficient, high-quality service to all campus customers and guests. These Auxiliaries units include: Airport Operations, Culinary Services, Mail Services, Moving & Surplus, Printing Services and Ohio University Regional Campus Retail Services.
Culinary Services
Airport Operations
Mail Services
Printing Services
Moving & Surplus
Administrators
Gwyn Scott
Rich Neuman
Patti Barnes
Associate Vice President for Auxiliaries
Director of Residential Dining
Director of Auxiliaries Support Services
Unit Level Structure GENERAL MANGER
Stores Clerk (SC)
Custodial Worker 2 (CW2)
Cook 3 (CK3)
Production Manager
Assistant Manager
Student Leader Food Pro Assistants
Student Interns and coordinators
Custodial Worker 1 (CW1)
Food Service Worker (FSW)
Student Leaders and Office Assistants
Part Time Custodial Worker (PTCW)
Cook 1
Student Employees
Employee Information • Attendance/Call Off
Procedure • Who to call • Respective Unit/Main Office
• On Call Periods • 6am-11am
• Performance Evaluations
Periods • 240hrs-480hrs (half way
point)-720hrs-960-hrs
Employee Expectations § Work and think safe § Provide excellent customer service § Be on time and know your schedule § Follow the work rules and procedures § Have an open line of communication
with management and other staff members
Uniforms: Cooks, Bakers & Food Service Workers All bargaining unit employees must wear black, tan, brown or white slip resistant shoes or boots •
Designated white chef coat. MUST be well maintained, ironed, and clean
•
Under shirts are permitted to be worn under the uniform •
Only solid black, grey, white, or OHIO green may be exposed when worn under a chef coat and should be plain
Pants must be all black, all white, or may be a chef pant with a black and white pattern. •
•
Hair Restraints – hair net (invisible or white) or a chef (baker) hat
Uniforms: Custodial Workers, Stores Clerks, Catering Services Workers, & Part-Time Custodial All bargaining unit employees must wear black or white slip resistant shoes or black or tan slip resistant boots Designated button down shirt or polo shirt during the academic year. MUST be well maintained, ironed, and clean •
•
Long sleeved shirts are permitted to be worn under the uniform • Only solid black, grey, white, or OHIO green may be exposed when worn under a chef coat and should be plain • Hooded sweatshirts are able to be worn if assigned outside of the building, in coolers, or in freezers may wear outer garments while performing those specific outside duties.
•
Pants must be blue/black jeans or khaki pants.
•
Hair Restraints – OHIO Ball Cap
Unit Training Each Unit will have hands on training •
Thorough walk-through
•
Work directly with the lead cook or lead custodian (Cook 3 or CW 2)
•
Specific job descriptions per concept/ area
•
Tracking your training progress at each concept/area at each venue
Breaks & Meal Times •
Refer to the Collective Bargaining Agreement
•
In an 8 hour shift you receive 2 – 15 minute breaks and a 30 minute meal break •
•
Please stay with in the 15 minutes, don’t abuse breaks
Use this time try something new at the venues.
•
At each venue breaks are at different times, get with the unit manager to confirm when breaks are
•
The meals are provided, for multiple reasons • • •
To be informed on the product that is being served, if any questions are asked by the customers To ensure the product is at the highest quality To give positive constructive feed back to your peers on the product that is being served
Tobacco-Free Initiative Ohio University supports a smoke and tobacco-free campus to promote respect for others and the environment The tobacco-free initiative (TFI) encourages a cleaner and greener campus while preparing our students for future tobacco-free environments. Effective August 1, 2015, the use of all types of tobacco products is prohibited in all Athens campus facilities, property, and grounds This extends to sidewalks adjacent to university buildings and grounds and personal vehicles on university property
Quit Tobacco Be Bobcat Proud!
Report: Text: tfree@ohio.edu Email: tobacco-free@ohio.edu
#ReadyOHIO
Photo ID Info
Safety •
Culinary Services will comply with Ohio University’s Safety Policy 44.109, all appropriate safety regulations and policies, and federal and state laws and regulations
•
Safety is a priority in our workplace and we will continuously strive to provide and maintain a safe and healthful environment with a daily goal of zero workplace injuries. We believe that all incidents are preventable & that working safely is our duty. We will all lead by example by demonstrating best safety practices
Safety Continued • •
• •
Safety before service Safety is more than a priority, it is a core value. • Knife safety • Chemical safety Never perform a task you were not trained on Read and know the safety work rules
Preventing Slip, Trips, and Falls •
Clean up all spills immediately
•
Use non-skid mats to keep from slipping
•
Wear slip resistant shoes with good support
•
Remove tripping/ slipping hazards (Boxes, ice, grease, food, and other debris)
•
Never stand on a chair, table, or other surface on wheels – use an appropriate sized ladder
Personal Protection Equipment (PPE)
RUBBER DISHROOM GLOVES Rubber gloves used to help prevent nicks and cuts on hands/arms from dirty dishes as well as a protective barriers against debris on dirty plates and dishes.
CUT GLOVES Gloves with metal woven into the fabric that helps aid in prevention of cuts when using knives and other sharp objects.
Personal Protection Equipment (PPE)
Burn Sleeves
Steamer Gloves
Insulated Gloves
Long sleeves worn on forearms to help prevent burns and abrasions from occurring when going in and out of warmers.
Gloves constructed with a blue, textured/rubber material designed at preventing hot liquids and steam from contacting the skin when using the steamers, kettles and deep fryer.
White gloves used to protect against heat in dry situations such as cooking over a range or taking clean dishes off of the dish machine belt line.
Personal Protection Equipment (PPE)
Pots n Pans Gloves Gloves constructed with a blue, textured/rubber material designed at preventing hot liquids and steam from contacting the skin when using the steamers, kettles and pots n pans machine
Rubber Apron Long rubber apron used in the dish room to prevent water and debris from getting on clothes.
Types of Emergency Situations • Boil Order
• Robbery
• Bomb threat
• Shooter
• Fire
(A.L.I.C.E.) • Tornado
• Power Outage
Evacuation Plans •
Vary at each venue
•
Be sure to know where to find the evacuation plan at your unit
•
Review and understand the specifics of your units evacuation plan
•
Please see unit Manager for instruction and where the plans are located in each venue
Active Shooter Video (A.L.I.C.E.)
Who is the Customer? The students, facility, guest, and employees •
The first people that customers interact with in Culinary Services are our employees, so our employees have a responsibility to maintain great customer service.
•
The positive attitude of our employees is essential in creating a friendly environment for our customers
•
OHIO is every students home away from home
•
We make the dining experience one of a kind.
•
When you are working, think like a customer •
If you wouldn’t eat it, tell a manager
•
If you think it looks dirty, clean it up
Customer Service – What it’s all about Providing Customers with Exceptional Customer Service sounds intimidating. Here is how WE can provide it: •
Be Approachable; Smile
•
Be knowledgeable of the Product
•
Be proud of the product you produced and serving
•
If a Customer asks you a Question– • I don’t know - Never • Let me find out for you - Always
Customer Service - Video
Give them the Pickle! •
Giving them the pickle is about giving the customer an experience un like any other.
•
Our ‘pickle’ is customer service. • If a customer drops their meal, give them a hand and not just walk by them. • Giving that one customer a smile and good afternoon, could lighten up their day after a horrible class.
Tour of Culinary Venues
Lunch Break at one of the Venues
Challenges to Food Safety •
A food borne illness is a disease transmitted to people through food
•
Who infects them
Food Most Likely to Become Unsafe Temperature Controlled for Safety (TCS) Food
Food Most Likely to Become Unsafe Temperature Controlled for Safety (TCS) Food - continued
Potential Hazards to Food Safety
BIOLOGICAL HAZARDS
PHYSICAL
CHEMICAL
How Food Becomes Unsafe
Time-temperature abuse
Cross-contamination
Poor personal hygiene
Cross-Contamination Cross-contamination occurs when: •
Microorganisms are transferred from one food or surface to another
Cross-contamination can happen when: •
People don’t wash their hands after using the restroom
•
People are in contact with a person who is ill
•
People sneeze or vomit onto food or food contact surfaces
•
People touch dirty food-contact surfaces and equipment and then touch food
What Bacteria Needs to Grow
Food
Acidity
Temperature
Time
Oxygen
Moisture
Proper Use of Chemicals •
It is important to know every type of chemical you will come in contact with at your unit.
•
Know the proper methods of using the chemicals in your unit to avoid an injuries.
•
Know methods to react to any situation with any accidental contact with a dangerous chemical.
•
SDS (Safety Data Sheets) •
Located in the main office of each venue
Chemicals Toxins Chemicals Store away from food, utensils and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers
• • •
•
Labels are found with the SDS book
Registered Dietician •
Culinary Services has a Registered Dietician available; Angie Bohyer
•
At each Venue you will notice purple utensils and cookware, this is what is use to prepare special diet meals
•
If a customer has specific dietary needs, Angie, helps ensure they are aware of what is offered on Campus.
•
If a customer has any questions please have them speak with a manager so we can help them get in contact with Angie
Food Allergens What is a Food Allergy? •
Immediate immune system response
•
Signs or symptoms are dramatic and visible
•
Severe cases cause an anaphylactic shock and may require emergency intervention.
Food Allergen • • •
A protein in a food or ingredient some people are sensitive to These proteins occur naturally When an enough of an allergen is eaten, an allergic reaction can occur
FOOD ALLERGENS
Food Allergens Common Food Allergens • Milk and dairy products • Eggs and egg products • Fish • Shellfish • Wheat • Soy and soy products • Peanuts • Tree nuts
Prevent Allergic Reactions Kitchen Staff – Avoid cross-contact • Wash, rinse, and sanitize cookware,
utensils, and equipment after handling an allergen • Wash your hands and change gloves before prepping food • Prep food for customers with food allergies in a separate area from other food • Label food packaged onsite for retail use
Hygienic Hand Practices: Hand Maintenance Requirements for Foodhandlers
KEEP FINGERNAILS SHORT AND CLEAN
DO NOT WEAR FALSE NAILS OR NAIL POLISH
BANDAGE CUTS AND COVER BANDAGES
Hygienic Hand Practices: Gloves Gloves used for handling food: Must never be used in place of handwashing • Are for single use only • •
Should be right for the task
•
Must fit properly
•
Must be used properly
NEVER blow into gloves • NEVER roll gloves to make them easier to put on •
•
ALWAYS take off gloves after leaving line of sight of Customers
Hygienic Hand Practices: Gloves When to Change Gloves • As soon as they become soiled or torn • Before beginning a different task • At least every four hours during
continual use and more often when necessary • After handling raw meat and before
handling cooked or ready-to-eat food • After an interruption, such as taking a phone call
Handwashing
Temperature-Measuring Devices Bimetallic Stemmed Thermometer usage guidelines: • •
Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy
•
Never use glass thermometers to monitor food temperature
•
Insert the thermometer stem or probe into thickest part of product (usually the center)
•
Wait for the thermometer reading to steady before recording the temperature of a food item
Calibration Nut Holding Clip Stem
Sensing Area
Dimple
Proper Cooking Temperature Poultry Includes stuffing, casseroles and reheating leftovers
160 ˚F
165 ˚F
Ground meat & eggs
Beef
145 ˚F Fish and Shell Fish
145 ˚F Pork
145 ˚F
General Storage Guidelines Storing and Labeling
Ready to Eat Foods
•
Always ensure food is in a container with a lid and labeled
Raw Seafood
•
Storage guidelines If food is removed from its original package:
Raw Whole Meats
•
•
Put it in a clean, sanitized container
•
Cover it
•
Label the container with:
•
The name of the food
•
The original use-by or expiration date
Raw Ground Meats Raw Poultry
General Storage Guidelines Keep TCS food out of the temperature danger zone Store deliveries after inspection • Take out only as much food as can be prepared at one time • Put prepared food away until needed • Properly cool and store cooked food when it’s no longer needed
135˚F 57˚C
•
41˚F 5˚C
General Storage Guidelines Store food in designated storage areas Do not store food: • Near chemicals or cleaning supplies • In restrooms • In locker rooms • In janitor closets • In furnace rooms • Under stairways or pipes
Refrigerated Storage Guidelines Refrigerated Storage • Used to hold TCS food at 41°F (5°C)
or lower • Slows the growth of microorganisms
Store raw meat, poultry, and fish: •
Separately from cooked and ready-to-eat food OR
•
Below cooked and ready-to-eat food
Thawing Food
In a refrigerator, at 41째F (5째C) or lower
In a microwave oven, if the food will be cooked immediately after thawing
Submerged under running potable water, at a temperature 70째F (21째C) or lower
As part of the cooking process
Cooling Food: Prior to Cooling Before cooling food, start by reducing its size: •
Divide large containers of food into smaller containers or shallow pans
•
Cut larger items into smaller pieces
Reheating TCS Food Food reheated for immediate service: •
Can be served at any temperature if it was properly cooked and cooled
TCS food reheated for hot holding: •
Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours
•
Discard it if it has not reached this temperature within 2 hours
Holding TCS Hot Food When holding TCS hot food: • •
Hold it at an internal temperature of 135°F (57°C) or higher Only use equipment that can keep it at the proper temperature
•
Never use hot-holding equipment to reheat it
•
Stir it at regular intervals to distribute heat evenly
Holding TCS Cold Food When holding TCS cold food: • Hold it at an internal temperature of
41°F (5°C) or lower • Only use equipment that can keep it at the proper temperature • Do not store it directly on ice • Whole fruit and vegetables and raw, cut
vegetables are the only exceptions • Place all other food in pans or on plates first
Serving Food Safely: Kitchen Staff To prevent contamination when serving food: • Use clean and sanitized utensils for
serving • Use separate utensils for each food • Clean and sanitize utensils after each
task • Use serving utensils with long handles
to keep hands away from food • Practice good personal hygiene
Serving Food Safely: Kitchen Staff To prevent contamination when serving food: • Store serving utensils properly • Store them in the food, with the handle
extended above the rim of the container • Store them on a clean, sanitized food-
contact surface • Minimize bare-hand contact with cooked or ready-to-eat food • Handle food with tongs, deli sheets, or gloves • Bare hand contact is allowed in some
jurisdictions (check requirements)
Guidelines for Holding Food Temperature • Hold TCS food at the right temperature • Hot food: 135°F(57°C) or higher • Cold food: 41°F(5°C) or lower • Check temperatures at least every 4
hours • Throw out food not at 41°F (5°C) or
lower • Check temperatures every 2 hours to
leave time for corrective action
Cleaning Vs. Sanitizing Cleaning •
Process of removing food and other types of soil from a surface
Sanitizing •
Process of reducing the number of microorganisms on a clean surface to safe levels
•
Surfaces must first be cleaned and rinsed before being sanitized
Chemical Sanitizing Surfaces can be chemically sanitized using: • Chlorine • Iodine • Quats
Food-contact surfaces can be sanitized by: •
Immersing them in a specific concentration of sanitizing solution for a specific amount of time OR
•
Rinsing, swabbing or spraying them with a specific concentration of sanitizing solution
Machine Dishwashing Temperatures High-Temperature Machines • Temperature of the final
sanitizing rinse must be at least 180°F (82°C) • For stationary rack, single-temperature machines 165°F (74°C)
Three-Compartment Sinks
Using Hazardous Materials Chemicals • Only purchase those approved for use in a restaurant or foodservice
establishment • Store them in their original container away from food and food-
preparation areas
When transferring them to a new container label it with: • The chemical’s name • The manufacturer’s name and address • A description of potential hazards •
Keep MSDS for each chemical
Culinary App
Parking App
WUSOC Parking Map
Human Resources Training Center Parking Map
Nelson Parking Map Parking for Nelson is located directly under the building and the front four dorms
Shively Parking Map
The District Parking Map
CSK, Veg Prep, Bakery, Warehouse Parking Map
Baker Center Parking (West 82, Latitude 39)
• Operating 19 on-campus Residential Dining and Retail venues • Employing over 2,650 staff (including 2,100 students) • Accounting for $45.8 million in annual revenue • Serving 3.8 million meals a year
Sustainability
Culinary Services, one of the largest self-operated, non-franchised college dining services in the nation, takes food waste and recycling very seriously. Each of our campus venues abides by the standards and initiatives set forth by Ohio University and the Office of Sustainability. Sustainability Awards & Accolades 2015 - National bronze award winner for Waste Management (NACUFS) 2014 - Departmental Sustainability Award (OHIO Office of Sustainability) Â
Supporting local A snapshot of some local vendors currently supported by Culinary Services
FY15 Local Purchase = $2,040,300 or 17.2% of spend FY14 Local Purchase = $1,348,692 or 12.4% of spend
Culinary Services Development Committee
CSDC Culinary Services Development Committee
Student-led Culinary Services Development Committee (CSDC) yields service insight and explores expanded opportunities Join us at the Next Meeting:
Thursday, October 8 at 5:00 pm • Central Food Facility (Hair restraint and closed-toed shoes require to enter CSK)
Thank you! We welcome your questions & feedback