FOOD SERVICE

Employee Handbook

Applied for Copyright
July 5, 2003

 

TABLE OF CONTENTS

THE SCHOOL BREAKFAST PATTERN

1

THE SCHOOL LUNCH PATTERN

2
GENERAL JOB REQUIREMENTS 3
PRECAUTIONS:  
          In The Kitchen / Cafeteria 4
          Serious Cuts 4
          General Precautions 5
FOOD SERVICE SANITATION BASICS 5
PERSONAL CLEANLINESS 8
FOOD SERVICE POLICIES:  
          Employment 9
          Conditions of Employment 9
          Employee Assignment 10
          Line of Authority 10
          Hours of Work 10
          Work Year 10
          Dismissal 11
          Resignation 11
          Work Assignment 11
          Payment of Salary 11
          Payroll Deductions 12
          Accident Reporting Procedure 12
          Reporting Absences 12
          Sick and Emergency Leave 13
          Use of Telephone 14
          Mid Morning and Lunch Breaks 14
          Drugs and Alcohol 14
          Smoking 15
          Sale of Food 15
          Purchase of Food Items 15
          Purses / Packages in the Kitchen 15
          Jury Duty 16
          Time Cards 16
          Professional Organizations 16
          Management Training 16
          Guest of Employee 17
DRESS REQUIREMENTS 17
SUMMARY OF WORK HABITS 19
CHALLENGE TO THE EMPLOYEE 21
FOOD SERVICE SAFETY AGREEMENT 22

 

FOOD SERVICE SANITATION BASICS

  • Know that the DANGER ZONE for food temperature is between 41 and 140 degrees. To cool food, know which food needs to be cooled in the freezer, in the cooler, or an ice bath. Whatever method you use to cool food it must be done as rapidly as possible and you must see for yourself that the thermometer reading is 41 degrees or lower before accepting it as being cooled and safe for reheating.

  • Frozen food needing to be thawed is thawed only in the cooler, so schedule accordingly. Items to be thawed must be placed on trays or in pans in the cooler on the bottom shelf.

  • Keep food stored at least 6" off the floor.

  • Plastic serving gloves are to be used on serving lines when food is served by hand and be changed as often as necessary.

  • After cutting or handling meat, wash and sanitize the tools and the work surface before handling any other food with those tools or on that surface.

  • Use the properly color-coded cutting boards when a board is necessary.

  • Each food service manager is required to have completed the Food Service Manager's Sanitation Course and is the one to ask should you be in doubt about any aspect of this handbook.

  • An approved hand wash will consist of applying soap to the hands and washing vigorously with as hot a water as you can tolerate. Wash all the way to the elbow. It shall also consist of using a clean sanitized nailbrush beneath each nail to assure all germs are removed. Rinse the hands and arms well and dry with a single use paper towel. Note: Hand wash should last a minimum of 20 seconds.

  • All potentially hazardous food items will be cooked to the minimum requirements as set forth in the Texas Food Code:

    • o Poultry 165 degrees

    o Ground beef and Pork 155 degrees

    o Fish and seafood 145 degrees

    o Eggs to be held for service 155 degree

  • Any food being served or being held for service that falls into the danger zone below 140 degrees will be reheated to 165 degrees to render it safe for service.

  • You are required to familiarize yourself with the HACCP temperature log and all beginning, as well as final cooking temperatures along with the times will be recorded on the temperature log.

  • Each time you make an entry to the log you are required to initial that entry.

    •

  • HACCP requires that the following actions take place before beginning any recipe:

    • o SANITATION INSTRUCTIONS: Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.

    o GETTING READY: Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.

    o PERSONAL HYGIENE: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.

    o BEGINNING TEMPERATURES: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.

  • The temperature of all refrigeration will be checked daily using the built in thermometer and recorded on the log provided. A comparison temperature will be taken as well using the hanging thermometer within the unit. If there is a marked difference between the two readings the manager is to be notified.

  • Along with recording the temperature of the unit you will take one or two random temperatures of product within the unit. Again if a marked difference occurs notify management.

  • When checking in a purveyor or receiving commodities you are required to make some random temperature checks and reject any product in the danger zone.

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