Food Service Worker Orientation

Page 1

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) ­


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


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