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SchoolFood Training Manual�Cooks by LAeCW6y

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									SchoolFood Training

    Kitchen Management
        Culinary Skills
Administrative Responsibilities
                           2004-2005 v1
                                        Cook Training

  Mission Statement

 The mission of SchoolFood is to provide
       safe, attractive, appetizing,
   nutritionally sound meals in a timely
   manner to the school children of the
             City of New York

Serve More Children Better Food at a Lower Cost
                                                Cook Training

SchoolFood—Service 101

 Our customers benefit from our focus on the basics
Safe Food Handling
       Food Safety is #1
Delicious and Nutritious Food
       Prepared in batches using standardized recipes
Professional Staff
       Employees learn all tasks and can work all
Courteous Service
       Students welcomed and served professionally

  Cooks have a critical role in ―making it happen‖
               in their schools daily
                                                    Cook Training

    The Role of the Cook

    Cooks supervise SchoolFood kitchens on a daily basis

   The Cook and the Manager are the leaders of the
    team—communication and support are crucial
   Cooks are in charge of day-to-day operations
   Cooks have a large role in the quality and safety of
    our services
   Cooks must ―lead by example‖ by communicating
    information and promoting new methods with their
                                                               Cook Training

Your Upgrade

       You are in Training for your new Position

   Probation period is Three Months
   You will be evaluated monthly by your Manager
   It is your responsibility and opportunity to learn the duties and
    requirements of the position so you can make an informed decision
    about whether the job is for you
   Once the probation period has ended, your upgrade paperwork will
    be submitted through your Field Office
   You will keep two timecards until your upgrade is finalized: The
    hourly E bank payroll and the H bank payroll (annual)
   It is imperative that you keep accurate records of your payroll
                                                             Cook Training

 Know Your Kitchen

  Your title will depend on two criteria: type of kitchen
            and the number of students served

 Prepares meals utilizing pre-cooked foods
 Generally does not prepare protein items using raw ingredients
 Does not have a hood and fire suppression system (Ansul)

 Prepares some meals from a raw state (ground beef, raw chicken)
 Has Ansul System to vent kitchen—monitored yearly by the Fire
 Hoods and filters must be cleaned monthly
 Cooking schools will utilize steam kettles and steamers to prepare
                                                             Cook Training

     Timecards and Documentation—Cooks

       Your timecard represents your money—it must be
    The Manager is responsible for filling out the top
     portion of your timecard
    Check that all information is accurate
    Pay periods run from Monday through Friday for a
     ten-day period
    At the end of the pay period, make sure to sign       Punch In and
     your timecard before submitting it to the Field      Out Every Shift
    Any documentation for absences must be
     completed and attached with your timecard

    Ask your Manager for assistance if you need help
                                                              Cook Training

Timecard Example—Cooks                   Marie Jones

Your timecard is a legal record               SLA
      of hours worked: any                    7
                                                       7:30          3:00
   changes to your time must
   be accompanied by proper                 7:28              3:01
         documentation                      7:25              3:00
                                            7:26              3:00
                                            7:25              3:00
                                            7:29              3:00

                                            7:25              3:00
                                            7:27              3:00
                Employee Signature
                                            7:28              3:01
                                            7:28              3:00
                                            7:27              3:00
                     Manager and
                  Supervisor Signature
                                                                Cook Training

Perfect Forms

   TK- 4—For self-treated and             Overtime Request—All
    medically certified absences.           overtime must be approved in
    Time allowed is accrued based on        advance by the Supervisor.
    hours worked. If no time is ―in         Overtime during the week can
    the bank‖ you cannot get paid for       be taken as either comp time
    your time off. More than 3 self         (hrs.) or overtime ($). Weekend
    treated days in a row requires a        overtime can only be taken in
    Doctor’s note.                          pay.

   PD 19—To document Jury Duty,           SL59—To use compensatory
    Court Appearance, Civil Service,        time, available vacation time,
    Funeral leave, visit to 65 Court        or floating holiday hours.
    Street. All paperwork must be           Supervisor approval is
    accurate and completely filled          necessary before time is used.
    out. It is your responsibility to
    complete your documentation.           OP 85—Request to change
                                            status. Use to change your
                                            name, address, tax status,
                                                      Cook Training

     Uniform Guidelines

           A clean uniform is the sign of a professional

   Wear a clean uniform daily
   Uniform, including shoes, is to be worn only at
   Wear comfortable closed shoes with a rubber
   Hairnet worn hairline to hairline
   SchoolFood cap is permitted if all hair is kept
   Facial hair must be covered
   The only acceptable visible jewelry is a plain
    solid wedding band free of stones, and a watch
   No nail polish or artificial nails—keep nails
   Women must wear stockings when wearing
    uniform dress: knee-highs not acceptable
                                                                           Cook Training

Department of Health Certification
       All Cooks are required to have a Food Protection
                                                  DEPARTMENT OF HEALTH
   The training covers sanitation             THE CITY OF NEW YORK
                                              QUALIFYING CERTIFICATE
                                      SPECIAL DEPARTMENT OF HEALTH IN FOOD
    and food safety issues                  THE CITY OF NEW YORK
   DOH inspectors will look for a    SPECIAL QUALIFYING CERTIFICATE IN FOOD
    ―Food Handler’s Certificate‖
                                     SATISFYING REQUIREMENTS OF N.Y.C. HEALTH CODE
    posted in every one of our            VALID ONLY IN SECTION 81.15 OPERATED AND
    kitchens                                   GOVERNMENT FUNDED FACILITIES
                                         VALID ONLY IN GOVERNMENT OPERATED AND
   You must take your certificate                          TO
                                              GOVERNMENT FUNDED FACILITIES
    with you if you change schools                              TO
    during the Summer Program           This certificate is issued in recognition of having
                                       successfully completed in recognition of having
                                      This certificate is issued a 15 hour training course in
   You will be scheduled to                             Food a 15 hour on
                                     successfully completed Protectiontraining course in
    attend this training by your                      Food Protection on
    Field Office
                                                                  Cook Training

Food Service Record Book

The Record Book reflects all activity within your School
   Familiarize yourself with the
    General Instructions
   ALL visitors are to provide           CITY OF NEW YORK DEPT OF EDUCATION
    proper identification and sign in
    upon entering our kitchen           OFFICE OF SCHOOL FOOD AND NUTRITION
   The Field Office must be                          SERVICES
    immediately notified of all
    visitors in your kitchen               FOOD SERVICE RECORD BOOK
   All incidents, relays, accidents,
    repair requests, and complaints         FROM SEPT       to JUNE
    must be called in to the Field
    Office and logged in this book                  SCHOOL
   All staff must sign the record
    book daily
                                                                  Cook Training

Visitors in the School
On any given day, the following people may visit your
   LIC Headquarters Personnel, Regional Coordinators, and
    Supervisors visit schools to perform site visits: they will
    examine food safety, inventory, sanitation, will observe
    service and visit with School Administration
   Regional Chefs will perform in-service training and
   HACCP monitors will assist you in analyzing Food Safety
   Department of Health inspectors will perform a detailed
    inspection of all areas. Cooks must notify the Field Office
    immediately and accompany inspector during inspection
   Internal Audit will meet with School Administration to
    monitor compliance with Accountability
                                                              Cook Training

Proper Use of Equipment

              Know how your equipment works

   Do a walk-through of your kitchen with the Manager to assess all
    your equipment
   New equipment has been purchased with efficiency and food
    quality in mind—use this equipment to make your job easier
   Learn what each piece of equipment can be used for
   Know how to turn on and operate all equipment
   Familiarize yourself with safety features and be aware of possible
   Do not let staff use equipment unless they have been properly
   Provide in-service training for staff when needed
                                                                Cook Training

Knife Skills and Handling

    Knives must be handled with care at all times
    Use the right knife for the job—Paring knives, Cook’s
     knives, and Serrated knives are available for use in your
    Proper use of the knife results in increased productivity, a
     more uniform product, and increased safety
    Learn how to cut onions, peppers, tomatoes, cucumbers,
     etc. more efficiently, and train your staff to do the same
    Do not use dull knives—knives are best used (and safer)
     when they are sharp. Notify the Manager when new knives
     are needed
    During your training the Cook-in-Charge will demonstrate
     Knife Handling Skills
                                                             Cook Training

Inventory Terms and Procedures

              Terms                              Procedures
   Unit—How a product is              All products received are
    counted. Apples by the case,        entered into inventory records
    #10 cans by each                    by the Cook (or Bookkeeper) in
   Perpetual—The day-to-day            red ink
    records to reflect stock on        Usage is to be recorded daily
    hand                               When product is consumed, it is
   Physical—The actual count of        removed from inventory by the
    what is on hand                     Cook ( or Bookkeeper) in black
   Reconciliation—Checking the         ink
    perpetual vs. the physical in      Physical Inventory is to be done
    order to investigate and            monthly, by the Manager, and
    correct any discrepancies           reconciled with perpetual
                                                                       Cook Training


     Receiving is the first step on the HACCP path to
                     serving safe food
   All deliveries must be made when SchoolFood staff is on-site
   Cases must be sealed and in good condition
   Check for acceptable dates using the ―Best If Used By‖
    guidelines, using production dates
   Spot-check temperatures with a calibrated thermometer
   Check and double-check
        Expiration dates on milk, fresh juices, and prepared salads
        Weights on produce and frozen items
        Bread and Produce for freshness and quality
        Dented cans
        Number of milk crates returned and note on invoice before
                                                            Cook Training


    A SchoolFood employee’s signature means that all
          items have been checked for quality

• Make sure the delivery is meant for your school
• Check invoices for the proper delivery of Donated items
• Make adjustments to the bill if items are not received or if
  substitutions have been made by the vendor
• Take your time checking all items—do not allow the driver to
  ―rush‖ the process
• Invoices must be signed with
   •   Printed name and title of employee
   •   Signature
   •   Date order is received
   •   District and School Name
                                                           Cook Training


     All items must be stored as soon as possible to
               maintain quality and safety

• Write date of delivery (month, day, and year) on all cases or
• Milk must be placed in milk chests or refrigerators immediately
  after delivery
• Fresh Juices and salads should be refrigerated immediately
• When receiving multiple cases of the same product, store them
• Store frozen items quickly to maintain freezer temperatures
• Donated Items must be kept in a designated area
                                                                Cook Training


    All storage areas must be clean and well organized
   All items must be stored at least 6‖ off the floor using platforms or
    shelving units
   All cases must be dated—date individual cans if cases are opened
   Rotate stock when putting away deliveries
     –   Move existing product to top or front of shelves
     –   Newest product to be used last
     –   Follow FIFO Guidelines—First In, First Out
   Monitor storage temperatures frequently
   Separate paper, chemicals, and food supplies
   Store donated items in designated area in the storeroom
   All storage areas must be checked daily for pest control issues
                            FIRST IN FIRST OUT
                                                  Cook Training

    Requisition Sheets

     All Food, Paper and Supplies removed from stock
                daily must be accounted for

   Managers and Cooks use the requisition sheet to
    account for all items used on a daily basis
   The requisition sheet is used to maintain inventory
    records—it must be accurate
   Inform the Cook-in-Charge whenever you remove an
    item from the storeroom, refrigerators, or freezers
                                                 Cook Training

    The Cook’s Book

       The Cook’s Book is a record of all daily food
                 production in the school
   The Cook’s Book outlines
     –   The daily menu
     –   Proper portion sizes
     –   Detailed preparation instructions
   The Manager writes the production needs for the
   The Cook-in-Charge enters the actual amounts of
    food produced
   Information must be entered for each program
    within the school
                                                              Cook Training

     The Cook’s Book

 The Cook’s Book is an important           The Cook is responsible for
     tool used for communication            maintaining the production
       between the School Food               records in the Cook’s Book
    Service Manager and the Cook          Cooks must know what the
 It is the Manager’s responsibility       week’s menu and production
   to prepare the Cook’s Book. All         needs are in order to plan
   portion sizes and amounts to be         ahead
   prepared are to be indicated           The Cook’s Book is the key to
 The Cook’s Book should be                proper production records
   prepared in advance in order to        All items prepared, used, left
   plan orders and focus on                over or discarded must be
   upcoming events                         entered daily
 Special instructions should be          Staff should be encouraged to
   written for new methods of              review the Cook’s Book to see
   preparation                             what utensils are needed and
                                           to check proper portion sizes
                                                                 Cook Training

Filling out the Columns

The Cook’s Book must provide an accurate “history” of
          food production and meals served
   ―Total Prepared‖           ―Leftover‖               ―Total Used‖
Items actually cooked     Amount of a cooked       Total amount of items
  and/or offered for      and/or offered item         cooked and/ or
        service             remaining after            offered minus
                            service is done               leftovers

            Pre-served Meals and Temperature Log
  Use these charts to stress the importance of Food Safety and taking food
                 temperatures during production and service
1. Evaluate Pre-served Meals
2. Reheat all items to over 165°F
3. Track the temperatures of protein items throughout the day
                                                                                  Cook Training

  Meal Count Box

   The Numbers entered here must be accurate and match
               those reported on MIE Forms

            Antic.   Students   Trips/    On Site     Paid    OSFNS    MIE #    Snacks     Supper
            Count     Served     Box     Satellite   Adults   Staff   Claimed   Served     Served



 Refer to the Instruction Page at the beginning of the Cook’s Book for
                      specific column information
                                                                                                        Cook Training

     Milk Box: Let’s Do the Math

                LEFTOVER    TODAY       HAND                                                  SCHOOL/    USED     TODAY
                                                                                               OTHER    TODAY

                  74       140         214         25        155       20                               200        14

     LOW FAT
                  36        70         106         20        46                                          66        40

                  30        70         100         20        55        10                                85        15

                  65       140         205          0        103                               40       143        62

1.     Carry leftover amount from previous day
2.     Enter the amount received to determine ―TOTAL ON HAND‖
3.     List the number of milks used for each category
4.     Count milk at end of day—this number should match the amount ―LEFTOVER TODAY‖
                                                        Cook Training

Planning Production

Successful planning is knowing what needs to be done and
                being ready to produce it

                 Read Cook’s Book for the week to familiarize
                  yourself with the menu and any special events
                  and instructions
                 Check Order Book the day before a planned
                  delivery to know what is supposed to be delivered
                 If an item does not arrive, notify manager and
                  develop a plan to adjust menu
                 Defrosting, slicing, pre-preparation, trips, and
                  special functions are areas that need your
                  attention during planning—Do not make yourself
                  ―rush‖ if it is not necessary
                 Always know all the ingredients needed for the
                  task at hand—prepare your mise en place
                                                                   Cook Training

Mise en Place

      French for “Everything in its Place”
Have all ingredients ready—cold cuts on ice, lettuce and tomato sliced, bread
   chilled, plastic wrap, supply of gloves, cutting boards and knife
Have sheet pans, pan liners, supply of gloves, and know where panned items
   will be stored
Rinse all items, have cutting board and knife at hand, have serving pans for
   finished product ready
Have cutting board, knife, pans ready, and bread pre-counted
Assign the task of gathering utensils, gathering paper supplies, and setting up
   steam table well before service begins
                                                 Cook Training

    Using Standardized Recipes

 Standardized Recipes provide our customer with a
consistent, quality product each time it is prepared

   Follow recipe directions, suggestions, and HACCP
   Many recipes will contain steps that need to be
    done the day before production
   Always wrap, date, and identify products prepared
    for the following day’s production
   Check with the Manager or Cook-in-Charge if you
    have questions
                                 Cook Training

Recipe Abbreviations

   tsp or t    =   teaspoon
   Tbsp or T   =   tablespoon
   C           =   cup
   Pt          =   pint
   Qt          =   quart
   Gal         =   gallon
   Wt          =   weight
   Oz          =   ounce
   Lb or #     =   pound
   No or #     =   number
   °           =   degrees
                                             Cook Training

Measure for Measure

 3 teaspoons     1 tablespoon

 4 tablespoons      ¼ cup       2 ounces

 8 tablespoons      ½ cup         4 oz

    1 cup            8 oz       8 fluid oz

    2 cups          1 pint        16 oz

    2 pints        1 quart        32 oz

    4 cups         1 quart        32oz

   4 quarts        1 gallon      128 oz

      1#           1 pound        16 oz
                                                 Cook Training

Your Food from Oven to Line

Placing food directly into steamtable pans will save a
           step and help control production

   Remove food from the oven after reaching proper
   Place food into steam table pans for service
   Place pans into warmer
   Remember—we do not serve food from sheet pans
                                                                                            Cook Training

Batch Cooking in Practice

 Cooks must know the number of students and serving
       times in order to batch cook effectively
   Class   1   has 200 students     Menu for the day is pizza and   Panned up (based on
   Class   2   has 300 students     chicken patty                   popularity) 240 portions of
   Class   1   eats at 11:00        Pizza cooking time = 15 min     pizza, 200 chicken patties.
   Class   2   eats at 12:00        Chicken patty = 25 minutes      Product returned to freezer
                                                                    until cooking time.

   Chicken patties (100) put in     Product put in steamtable       Service over at 11:20. Left
   oven at 10 AM , out at 10:25     pans for service.               over after period 1, 20 pizzas,
   pizza (120) put in oven. Pizza                                   10 chicken patties.
   removed at 10:40

   Adjust cooking for period 2      Food prepared for period 2 –    Left over at end of period 2
   based on projected needs,        100 patties and 180 pizzas.     15 pizzas and 10 chicken
   taking into account popularity   One extra case pizza panned     patties. Product to be
   of items on menu                 up prior to cooking.            evaluated for service next day
                                                                        Cook Training

Planning Service
The key to great service is planning
                                                  1. Determine who is going to do
   Your job as a Team Leader is to know what     what
    will happen before it happens, and to have    2. Have plan for staff absences
    a plan to deal with it
                                                  3. Instruct staff on duties
   Your staff relies on you to know what to do   4. Know what serving line will
   With your Manager, discuss what concerns      look like
    you have and develop ways to meet your
                                                  5. Review next day’s needs
                                                  6. Assess staff performance daily
   Always check the stock you need for
    tomorrow today                                7. Recognize and praise good
   Use the Cook’s Book as your guide for
    planning                                      8. Guide your staff to the ―right
   Notify your Manager of issues, and work
    together to address them                      9. Plan for Food Safety
                                                  10. Lead by example
   Give your staff the ―why‖ of what your
    plan is trying to accomplish
                                                 Cook Training

Setting the Line for Service

 Have a plan for the arrangement of the serving line
                    Let your staff know in what order
                     lunch (and breakfast) items should be
                    Make the best use of different colors
                     and textures in setting up your line
                    Set line in logical order—protein,
                     bread, vegetable
                    Determine utensils needed for set-up
                     person to gather
                    This planning will make your service
                     run smoothly
                                                         Cook Training

    Food Presentation

     Presentation will help “Sell” your food to customers

   View the serving line from ―the other side‖ to see
    how your food looks to the students
   Keep in mind color, sizes, variety
   Keep areas neat and clutter-free, bowls and
    displays full
   Bread on the line should be served room
    temperature or warmed
   Part of presentation is always using gloves and
     Your Serving Line must look fresh from the first child
                         to the last
                                                 Cook Training


 Garnishes are the final touch that will make your food

                   Use only edible garnishes for trays
                    and pans
                   Simple garnishes like chopped
                    parsley, sliced oranges or lemons, or
                    chopped peppers can increase the
                    ―eye appeal‖ of your products
                   Garnishes can be made ahead and
                    used throughout the day as long as
                    they stay looking fresh
                   Special Functions are a great time to
                    ―show off‖ your skills
                                                   Cook Training

    Customer Service

     SchoolFood staff should always provide excellent
    customer service by looking at our service from the
               “customer’s point of view”
   Breakfast and Lunch are times for students to relax
    and socialize—our service should reflect a
    comfortable and welcoming atmosphere
   Serving areas must be maintained and attractive
    throughout service
   Use sanitizing solution to keep stations clean
   Serve all products using utensils
   Allow students to ―choose‖ whenever possible
   Listen to the customer
                                                                        Cook Training

How to Deal with Leftover Product

Even with good Batch Cooking, Leftovers are inevitable—
  Cooks must evaluate whether these products can be
               served the following day
   At the end of service, all leftover portions should be returned to the Cook
   Portions should be counted and logged in Cook’s Book
   Evaluate the product based on Appearance, Aroma, Flavor, and Texture
   If the item is not satisfactory in any of these areas, discard item and log in
    Cook’s Book
   If item is satisfactory, transfer to clean shallow pans in order to chill product
   The next day, heat item to 165°F and evaluate again (taste the item)
   The item can be offered as a third choice, along with the regular menu
   Hold and serve leftovers from one day to the next—no longer
   Friday’s leftovers should be discarded using standard procedures
   Leftover Pizza is one product that should not be used the next day
                                                               Cook Training

Food Technology

 Food Tech deals with how our products are produced
                    and delivered

Notify Food Tech and note Log Number:
- When a delivery is short, missing items or does not arrive
- About any Food Safety concerns
- If you receive an unapproved brand
- If a foreign object is found in food
- If food-borne illness is suspected
Have the following information when calling Food Tech:
- The vendor name, invoice number, date of delivery, and
     production date
- Your name, school, phone number
- Notify your Field Office immediately with the same
                                                                   Cook Training

Foreign Objects Found in Food

    Follow these guidelines when dealing with unknown
                      objects in Food
   FOOD DERIVED objects may be fish bones, insects, etc.
   NON-FOOD DERIVED objects may be plastic, screws, metal shards, etc.
   OTHER objects are unidentifiable objects that do not fit in above
                                WHAT TO DO
   Call Food Technology immediately with following information—Name of
    Product, Brand, Production Date, Delivery Date/Vendor, how object
    was found
   Secure object for shipping to Food Tech
   Notify Field Office and Manager with this information
   If a student or other member of school community finds the object, tell
    them we need it returned to conduct our investigation
                                                           Cook Training

―Best If Used By‖ Guidelines

These guidelines help assure the quality and safety of our products
   Guidelines are designed to inform you how long a product
    maintains the high quality we demand
   Production Date is the actual date the product was produced
   Calculate ―Best if Used By‖ using the production date—do not use
    delivery date
   These dates will be stamped on the case OR may be a series of
    numbers representing a computer code that Managers can decipher
   Using ―First in, First out‖ (FIFO) will keep our stock properly
   Some products have expiration dates rather than production
    dates—familiarize yourself with these products and issues
   Review products in freezers and storage areas periodically for
    adherence to the guidelines—Identify products that must be used
                                                          Cook Training

Accountability—Meals Served

   Accountability is our means of receiving accurate
reimbursement for the meals we serve to students in all
                 SchoolFood programs
 School Aides are responsible for completing accountability at the
                             Point of Service
 Children are placed in the Free, Reduced, or Paid category based
  on family income provided on SD1041 Forms
 The MIE I records the daily counts for Breakfast, Lunch and Snacks
 SchoolFood can only claim reimbursement for complete meals
  following Offer vs. Serve guidelines
 The number of students served (from School Aide) should be
  entered in the ―MIE # Claimed‖ box in the Cook’s Book
 Total number of meals served cannot exceed approved applications
  on file in School Office
 Notify the Manager if there is no one recording meals at the point
  of service
                                                               Cook Training

Accountability—Cash Handling

   MIE II records the money received for reduced and paid student
    meals, a la carte, and teacher meals.
   In some schools, all monies are collected by the Principal’s
    designee—in others, SchoolFood staff will collect and account for
    cash received
   The MIE II will reflect this money received and will be submitted
    with a money order or check

        Other Programs have their own forms for Accountability
   After School and Supper programs record number of meals served on
    forms provided on an as-needed basis to your school
   Summer Programs have their own forms to record either on-site
    meals, satellite meals, or special program meals
   Be sure these forms are completed accurately and in a timely
    manner to ensure proper reimbursement
                                                            Cook Training

Problem Solving

     Assess and Address Problems, then Take Action
                        WHAT WOULD YOU DO?
    If the bread delivery does not arrive?
    If you came in and the breakfast staff was not in?
    If the freezer with today’s food is out of order?
    If you notice that the tables are not being cleaned properly?
    If you see the cases in the storeroom not being rotated
    If the cold sandwiches are 48°F ten minutes before service

 Solve the immediate problem, then develop a plan to prevent it
                     from happening again
                                                Cook Training

Coaching and Motivation

    Your Staff needs Information in Order to Succeed
    To understand a new method or task,
        time must be taken to properly
               instruct employees
   Feedback (positive or negative) is
    essential for learning
   Be clear and concise in your instructions
    and follow through
   Recognize good performance in order to
    keep your staff motivated
                                                 Cook Training

Staff Logs as a Tool for Success

       Use the Log to praise good performance and to
          objectively address performance issues

   Recognize employees with a history
    of good performance
   Discuss corrective actions with the
    Manager along with ways to
    positively approach issues that need
   Do not handle employee relations
    assuming poor performance is
                                              Cook Training

Goals of Progressive Discipline

Reinforcement of SchoolFood Practices and Procedures

   Progressive Discipline is designed to
    improve employee performance
   We must ensure that all staff know
    what our standards are, how to achieve
    them, and why not meeting high
    standards is a problem that needs to be
   Assures that performance issues are
    documented so that all staff members
    know what is expected of them
                                                              Cook Training

Pre-K Programs

Pre-K Programs are an important area for Managers and
                   Cooks to monitor
   Pre-K students are served ―Family Style‖ in their classroom
   Teachers must provide student counts daily
   Hot Food must be packed in ―7021‖ pans, placed in
    transporters, and monitored for proper temperatures
   Cold foods, including milk, must be packed in transporters
    with at least 8 frozen ice packs
   Provide utensils and gloves for service
   Cooks and Managers should visit the classrooms to monitor
    service and temperatures
   All food for Pre-K programs should leave our kitchens in
                                                           Cook Training

Trip Meals

Trip Meals Must Be:
   Planned by the teacher with advance notice given
   Planned and prepared by kitchen staff with safety and quality in
   Unitized with a complete lunch offering all 5 components
Cooler Lunch—Requires the use of transporters and ice packs
 Provide cold cut sandwiches and milk when teachers request a cooler
 Teachers must agree to use transporters for lunches at all times

Non-Cooler Lunch—Meals do not require refrigeration
 Peanut Butter and Jelly Sandwich

 Carrot Sticks

 Fresh Fruit

 Chilled UHT Milk
                                                     Cook Training

After School and Supper Programs

    After School and Supper programs provide services
          for students after regular school hours

   The cook must be aware of the needs of these programs
    in order to help staff provide service correctly
   Preparation and planning are necessary for the program
    and service to be successful
   Be familiar with different portion sizes, program dates,
    service times, and teachers-in-charge
   For these programs, all components must be served—
    there is no Offer vs. Serve
   Meals must be accounted for accurately on MIE forms
                                                             Cook Training

Summer Meals Program

    The Summer Meals Program is different from the winter
                  program in some areas

    The Summer Program feeds all children under 19 years of age
    Summer Meals Program and Satellite Programs serve schools,
     community and church groups, and summer camps
    Cooks, Managers, and staff are assigned to different schools
     throughout the summer in order to cover vacations, special events,
     and satellite programs—remember to be flexible
    Cooks are responsible to serve breakfast during the summer
    An ―extra‖ focus on Food Safety is imperative during the Summer
     Program due to the heat and the many Satellite meals we provide
    New Cooks receive additional training for the Summer Meals Program
                                                            Cook Training

Special Functions

Special Functions are a great way to showcase our skills

   Special Functions are booked and billed through
    the SchoolFood website
   Pre-planning with the Manager is necessary to
    ensure all food and paper supplies, electrical
    and equipment needs are covered
   As much advance preparation as possible should
    be done the day before the event
   All platters, trays and tables should be           SchoolFood
    garnished tastefully—review Special Function
    Guidelines and recipes
   Establish set-up time at least 15 minutes before
                                                           Cook Training

Use of the Kitchen by Others

Any use of the kitchen before or after service must be

   Requests to use our facilities after hours must be
    approved by Headquarters in Long Island City
   Your Manager will discuss these guidelines with the
    person making the request
   We are responsible for the refrigerators, freezers,
    and storage areas in our schools—and their contents
   Handle these requests professionally and courteously
   Use of our facilities during any time other than
    ―normal service‖ constitutes a Special Function and
    needs to be handled that way
                                         Cook Training

    HACCP Review

   Cooks should review the following
    pages for a ―refresher‖ course in Safe
    Food Handling

    Trainers will discuss the challenges for
         new Cooks in managing HACCP
                                         Cook Training

     Summary Slide—HACCP Review

1.    Kitchen Tour
2.    HACCP In Practice
3.    Food Safety (HACCP)
4.    Safe Handling of Raw Ground Beef
5.    Defrosting
6.    Calibrating The Thermometer
7.    Handwashing
8.    Disposable Gloves
9.    Sanitation
10.   Sanitizing ―Solutions‖
11.   Sweeping and Mopping
12.   Working Safely
13.   Safety is No Accident
14.   Integrated Pest Management
                                                                Cook Training

    Kitchen Tour

    Take a tour of the kitchen to follow the Flow of Food

    Receiving Entrance—is it clear and orderly?
    Inspect refrigerators and freezers—are they clean
     inside and out? Are they at proper temperatures?
    Preparation Areas—Is there sanitizing solution at each
     station? Are stations and serving areas free of clutter?
    Ovens and Warmers—Does all staff monitor food
     temperatures? Are ovens and warmers clean?
    Serving Line—Are wells hot so food stays at
     temperature? Is sanitizing solution prepared and used?
    Pot Washing Area—Is everything being washed, rinsed,
     sanitized, and allowed to air dry?
                                                       Cook Training

HACCP In Practice

    Cooks must look at all areas of their kitchens to
             reinforce HACCP principles
   All staff in proper uniform

   Thermometers calibrated daily

   Sanitizing solutions prepared and used

   Gloves changed when tasks change

   Storerooms monitored daily

   Equipment temperatures within acceptable ranges

   Deliveries dated, rotated, and put away promptly

   ALL staff members monitor temperatures throughout the day

Cooks need to “manage” these issues rather than “react” to them
                                                            Cook Training

    Food Safety (HACCP)

           Hazard Analysis Critical Control Points
    HACCP is the method we use to ensure Food Safety. We look
     at any area where food may be in danger of being
     contaminated, then develop ways to reduce or eliminate the
    Serving safe food is the most important responsibility of all
     SchoolFood employees. If we cannot guarantee safe food, our
     service and presentation do not matter.
    All employees work to ensure safe food. By wearing a clean
     uniform, washing hands properly, using sanitizing solution,
     and monitoring food temperatures, all SchoolFood employees
     guarantee a safe, healthy meal for students.
                                                      Cook Training

Safe Handling of Raw Ground Beef

 Refrigerate or freeze ground beef immediately
   after receiving to preserve freshness and slow
                  bacterial growth
      Refrigerated ground beef must be held at
       40°F or below and used within 1 to 2 days

Ground beef is safe if kept frozen. To avoid losing
                 quality over time:
         Date packages with delivery date
      Use within the ―Best If Used By‖ date or
          guidelines identified on packaging
                                                            Cook Training


   Defrost ground beef (or any raw meat) on the bottom
    shelf of the refrigerator
   Maintain a temperature of 40°F or less during defrosting
    to prevent the growth of bacteria
   The thawing process should not exceed 2 days
    –   Review the menu and Cook’s Book in advance to ensure proper

    To avoid cross-contamination and reduce the spread of
                        harmful bacteria:
      Wash hands with hot water and soap before and
     after handling ground beef, chicken, or any raw meat
      Wash, rinse and sanitize utensils and surfaces that
     have come into contact with the raw meat
                                                       Cook Training

 Calibrating The Thermometer

     Every SchoolFood employee must know how to
         calibrate and use food thermometers
 Use a cup with a 50% ice, 50% water ―slush‖
  mixture to test thermometers for accuracy daily
 Insert thermometer into ice water and read
  temperature—accurate thermometers will read
  32°F (water freezes at 32°F)
 If required, adjust dial to 32°F while thermometer
  is in ice water
 Discard ice water after testing and calibration
 Sanitize thermometers before every use

 Use thermometers throughout the day to monitor
               food temperatures
                                                 Cook Training


        Handwashing is critical to Food Safety
                   Wash your Hands
 Before beginning work

 After each task is completed

 Before service

 After using restrooms

 After any activity that may contaminate your hands

 After eating

            To avoid cross-contamination
 Wash hands with hot water and soap, lather at least
      20 seconds, rinse and dry with paper towels
                                                 Cook Training

    Disposable Gloves

    Disposable Gloves are used to protect the Food,
                   not the Employee
   Always start a task with a fresh pair of gloves
   Keep gloves in package until ready to use—do not
    keep gloves in apron or uniform pockets
   Do not walk away from a station wearing gloves—
    discard them
   Change gloves between tasks, when they get dirty,
    whenever you touch your hair, face, or body
   Do not eat or drink while wearing gloves
   Discard gloves immediately after use
                                                      Cook Training


Proper sanitation is essential to maintaining food safety

    One Gallon cool (75°F) water with one capful of
     bleach (test periodically using chlorine test strips)
    QuixPlus® Towels—One sanitizing towel per gallon
     of cool (75°F) water
    Change solution whenever it gets cloudy, dirty, or
     at least every two hours
    Soiled scrub cloths should be rinsed before
     returning to solution

     Sanitizing Solution belongs at every work station
                                                Cook Training

  Sanitizing ―Solutions‖

Solve food safety issues by following these standardized
   One Red Bucket                   One Red Bucket

          +                                +
  One Gallon of 75°                One Gallon of 75°
        Water                            Water

          +                                +
 One capful of Bleach             One QuixPlus® Towel
                                                              Cook Training

    Sweeping and Mopping

    Keep SchoolFood kitchens clean and clear at all times
   Sweeping
    –   Must be done each morning to remove any signs of pests
    –   Should be done at least twice per day or as needed in work areas
    –   Concentrate on corners and under equipment
   Mopping
    –   Mop water must be HOT to be effective
    –   Check with Manager or Cook-in-Charge for which product to use
    –   Change mop water as needed
    –   Rinse mop when finished and hang up to air-dry
    –   Discard mop water—leave bucket clean for the next day
    –   Change mop heads when necessary
             Remember—never mix chemicals
                                            Cook Training

 Working Safely

 Safety begins with you—All employees must work with
                       Safety in Mind
 When lifting, use leg muscles

 Ask for help to lift heavy objects

 Open cases and remove cans individually if
Floors and Traffic
 Wipe or mop up spills immediately

 When walking with hot food or pans, make sure
   other employees know it
                                               Cook Training

 Safety is No Accident

 Be careful around hot ovens and steamtables

 Before using a piece of equipment, know how to
  start, operate, and clean it
 Be careful handling equipment and knives

 Always use a cutting board when using a knife

 Never mix chemicals

 Warn other if a dangerous situation exists
                                                      Cook Training

    Integrated Pest Management

     Integrated Pest Management means that all
  SchoolFood staff has a responsibility to keep our
kitchens clean to limit spaces where insects can hide
   SchoolFood staff is responsible for maintaining
    our pest management program
   Monthly visits by the exterminator are not the
    only time we monitor pest control
   Storerooms, locker rooms, clutter, and corners
    provide space for insects and rodents to hide
   Monitor all areas daily—check, discard, and
    replace glue boards whenever needed
   Any evidence of activity should be reported to
    the Manager for follow-up with custodial staff
                                                  Cook Training

    Training Is Only the Beginning . . .

     Do your best to apply what you learn in Training
   Training is meant as an introduction to your new
    responsibilities as a SchoolFood Cook
   Work on improving management skills,
    communication, and cooking skills to provide better
   When in doubt about what your duties are, check
    with the Manager or Cook-in-Charge

     Remember the focus of our organization—the
          children of the City of New York
                                               Cook Training

The Students Are . . .

   Customers to be welcomed warmly and graciously
   Deserving of our most courteous and attentive
   The heart and soul of what we do
   The most important people in our business
                                                 Cook Training

Information for Hourly Employees

Review this Information to better Supervise your Staff

   The slides are taken from Hourly Employee Training
   New Cooks will make the shift from ―knowing it‖ as
    an Hourly Employee to ―supervising it‖ as a
    SchoolFood Cook
   Always discuss issues and concerns with your
                                                             Cook Training

      Summary Slide – Hourly Information

1.    Offer vs. Serve          11.   Pot Washing Method
2.    Meal Components          12.   Understanding Portion Control
3.    Special Menu Items       13.   Portion Control—Canned
4.    Choices
                               14.   Portion Control—Lunch Service
5.    Substitute Evaluations
                               15.   Tools of the Trade
6.    Staff Logs
                               16.   Breakfast Program
7.    Progressive Discipline
                               17.   Breakfast Production
8.    Cleaning Tables
                               18.   Lunch Program
9.    Pot Washing Method
                               19.   Lunch Production
10.   Pot Washing Method
                               20.   Preparation—Fresh Fruit
                               21.   Preparation—Canned Fruit
                                                           Cook Training

  Summary Slide—Hourly Information

22.   Preparation—Salads       33.   Timecards and Documentation
23.   Preparation—Salad Bars   34.   Timecard Example
24.   Preparation—Vegetables   35.   Sick Time
25.   Preparation—Using the    36.   School Signage
                               37.   School Signage
26.   Slicer Clean Up
                               38.   School Signage
27.   Preparation—Sandwiches
28.   Production—Sandwiches
29.   Production—Tuna Salad
30.   Sandwich Display and
31.   Satellite Meals
32.   Satellite Meals
                                                            Cook Training

    Offer vs. Serve

Offer vs. Serve was implemented to allow the customer
            to choose what they want to eat
   Every day we offer students a choice of five components for
    lunch—breakfast offers 4 plus cereal
   The students can take a minimum of three components
   Students may take one of each component, but not two of any
    one component
   SchoolFood staff should never force a student to take any
   Offer vs. Serve encourages students to take what they will eat
    and helps to eliminate waste

    Offer vs. Serve is only used when we serve students on the
       serving line—satellite meals, trip lunches, and snack and
      supper programs do not follow Offer vs. Serve guidelines
                                                                         Cook Training

    Meal Components

         USDA School Meal Patterns outline the type of
            component and minimum portion size
Breakfast                                   Lunch
 Protein                                    Protein
     –   1oz Meat, Yogurt, Cheese                –   2oz Meat, Fish, Cheese,
   Fresh Fruit or Juice                             Vegetable-based protein
     –   ½ cup (4oz)                           Fresh Fruit or Juice
   Bread or Bread Substitute                    –   ½ cup (4oz)
     –   Cereal is an optional bread           Vegetable
         component                               –   ¼ cup (2oz)
   Milk                                       Bread or Bread Substitute
     –   8oz container                           –   Pasta, rice, wrap
   At Breakfast students may select 2          Milk
servings from either the bread or protein        –   8oz container
 group OR 1 item form the bread group
   and 1 item from the protein group
                                                       Cook Training

    Special Menu Items

 Some items we serve provide two components in
                  one package
 Pizza and Jamaican Turnovers contains two
     –   Bread and Cheese (protein)
     –   Bread and Protein
   Sandwiches will always contain two components
     –   Protein (Meat or Meat and Cheese) and Bread

Review the components offered and serving instructions
     with the Cook-in-Charge as you learn SchoolFood
   practices and procedures—ask questions if you need
                                                            Cook Training


  Students can choose from the variety of protein,
vegetable, fruit, and milk choices we serve every day
   At Breakfast the students may, for example:
     –   Choose from a variety of fresh fruit and juice
   At Lunch students may, for example,
     –   Choose from two different types of vegetables
     –   Choose among 2 or 3 different protein items
   At Breakfast and Lunch students choose one of four
    different milk products
     –   Low Fat, Fat Free, Low Fat Chocolate, and Whole Milk
                                                        Cook Training

 Substitute Evaluations

During the first 120 days of service, work performance
         will be reviewed at each site worked
The Manager or Cook-in-Charge will evaluate work
  performance in the following categories:
 Attendance

 Appearance

 Work Performance

 Ability to follow instructions

 Ability to get along with others

  It is the employee’s responsibility to improve performance
 Knowledge and skills are gained over time—learn from your
                                                         Cook Training

  Staff Logs

     All performance issues will be noted daily on the
              Weekly Staff Log in each school
Cooks will note performance issues for follow-up by the Manager
 Absences and lateness
 Failure to follow directives (insubordination)
 Working with others (conduct)
 HACCP compliance
 Adherence to SchoolFood practices and procedures
 Other specific performance issues

            Managers will address performance issues
                  privately with the employee
              Verbal communication and written
                documentation will be provided
                                                         Cook Training

Progressive Discipline

    Progressive Discipline is intended to correct work
    performance issues before they become problems
    Staff members will be coached to correct actions that do not
      meet standards. The Manager will use the following to advise
         the employee that their performance needs to improve
    Facts—Exactly what happened or what was reported
    Objectives—Why the action or performance is unacceptable
    Solutions—What the employee needs to do to correct the
    Action—What will happen if the employee does not correct the
     work performance issue

         Corrective action must be taken by the employee
                                                          Cook Training

    Cleaning Tables

     Use the three-step method when cleaning tables
   Use a two-compartment bucket for hot soapy water and rinse
    water, using separate scrub cloths
   Use red bucket to sanitize after washing and rinsing
   Allow tables to air-dry
   Clean tables in ―waves‖—one person to wash and rinse, another
    to follow with the sanitizing solution

                               WASH RINSE             SANITIZE
                                                            Cook Training

    Pot Washing Method

                    For Three-Compartment Sinks
   Wash in first compartment with hot, soapy water
   Rinse in second compartment with clean, hot water
   Sanitize in third compartment with sanitizing solution
     –   Use the red bucket to measure water and add one capful of
         bleach for each gallon of water
     –   Immerse in solution for one minute
   Air Dry or dry with paper towels

             WASH             RINSE           SANITIZE
                                                            Cook Training

    Pot Washing Method

                   For Two-Compartment Sinks
   Wash in first compartment with hot, soapy water
   Rinse in first compartment with hot, running water
   Sanitize in third compartment with sanitizing solution
     –   Use the red bucket to measure water and add one capful of
         bleach for each gallon of water
     –   Immerse in solution for one minute
   Air Dry or dry with paper towels

                     WASH           SANITIZE

                                                          Cook Training

Pot Washing Method

                For Sinks with Booster Heaters

   Wash in first compartment with hot, soapy water
   Rinse in second compartment with clean, hot water
   Sanitize in third compartment
    –   Booster heater will heat water to over 180°F
    –   No bleach is required—hot water sanitizes items
    –   Immerse in solution for one minute
   Air Dry or dry with paper towels
   Be very careful around the sanitizing sink
    –   Use heavy-duty gloves to protect hands and arms
                                                       Cook Training

Understanding Portion Control

Portion Control helps ensure consistency and is used
            to forecast food production

             #8 scoop is used for Canned Fruit—it provides a ½
              cup portion: 24 portions from a #10 can
             #12 scoop is used for Tuna Salad when making
             #16 scoop is used for Vegetables—it provides a ¼
              cup portion
             Portion sizes will be different for High School
              Students—they receive a ½ cup portion of

          Always check with the Cook-in-Charge to ensure you
                       are using the proper utensil
                                                                 Cook Training

    Portion Control—Canned Juices

   Canned Juices are packed in 46oz (#5) cans
     –   The portion size for juice is 4oz
     –   When pouring juice, yield should be 11 4oz (1/2 cup)
         portions per can
     –   Schools use either 5½ oz cups or 7oz cups, with a lid
   The exception to this rule is during after-school
    snack programs
     –   The portion size for juice with snacks is 6oz
   Always refrigerate juice to enhance the taste
   Cover and date juices poured for next-day service
                                                     Cook Training

    Portion Control—Lunch Service

 Check with the Cook-in-Charge for proper portion
  sizes in your school
 Portion sizes will be given in each, number of
  pieces, or scoop size
Examples (Elementary School Menu portions):
     Ravioli (canned)    8 per portion
     Fish Fries          3 per portion
     Green Beans         1 #16 scoop
     Sandwiches          2oz Protein (meat/cheese)
     Pizza               1 each
     Teriyaki Chicken    1 each
                                                     Cook Training

    Tools of the Trade

   Do not serve any item without using utensils
   Use scoops to serve a consistent portion
   Use tongs to handle bread and other items
   Provide utensils for students serving themselves
   Change utensils when necessary
   Know portion sizes for all products
   Prepare serving line with correct utensils prior to
                                                            Cook Training

    Breakfast Program

    Our Breakfast Program offers students a nutritious
                 meal to start their day
    Follow Offer vs. Serve Guidelines
    Use utensils to serve all items
    All items must be available throughout the meal period
    Check with your Cook-in-Charge for proper portion sizes
    All protein items must be cooked to 165°F and held and
     served at 140°F or more—protein items are eggs, sausages,
     ham, etc.
    French Toast, Pancakes, and Waffles should be heated in the
    Bread items (muffins, breads, etc) need only be warmed for
                                                            Cook Training

     Breakfast Production

Breakfast Items should be prepped the day before service

    Bread items can be set in serving pans, wrapped, dated, and
     refrigerated for the next day
    Protein items (egg omelets, etc.) can be panned on sheet pans
     for cooking the next day (wrap, date, and return to freezer)
    Juice should be poured, lidded, dated, and stored in the
    Fresh Fruit should be washed, dated, and refrigerated for the
     next day
    Cereal display can also be prepared the day before
    Check with the Cook-in-Charge on preparation methods in
     your school
                                                             Cook Training

    Lunch Program

                      Student = Customer

   Monitor food temperatures
   Hot foods above 140°F, Cold foods below 40°F
   Always wear gloves and use utensils for service
   Sanitize utensils between serving periods
   Follow Offer vs. Serve Guidelines—students should never be
    ―forced‖ to take any item
   Keep serving line clean and attractive
   Have sanitizing solution at all stations
   Notify the Cook-in-Charge when items need to be replenished
   Serve all students professionally with great customer service
                                                                  Cook Training

     Lunch Production

The Key to Hot Food Preparation is Temperature Control
    Follow the directives of the Cook-in-Charge when assisting in food
     preparation and production
    Remove food from freezers in manageable batches
    Return panned food to freezer or refrigerator until ready to cook
    Cook all items in a pre-heated oven
    Check food temperatures when removing from over (165°F)
    Monitor food temperatures between holding and serving (food must
     be held above 140°F)
      –    Warmers will only maintain food temperatures—they do not cook or
           heat food
      –    If food temperature drops below 140°F it must be reheated to
           165°F—this can only be done once
    Defrosting is done only in the refrigerator, on the bottom shelf,
     never at room temperature

          Keep Food out of the Danger Zone—40°-140°F
                                                  Cook Training

Preparation—Fresh Fruit

Attractive Fruit displays will encourage students to
                  eat nutritiously!

   All fresh fruit must be rinsed in a colander under
    running water
   Melons should be peeled and cut after rinsing
   Fruit displays should be attractively arranged with
    a variety of fruit
   Keep fruit covered until service begins
   Check with the Cook-in-Charge to know which fruit
    will be used for the day
                                                    Cook Training

    Preparation—Canned Fruit

   All canned fruit should be refrigerated to improve
   Sanitize can tops before opening
   Use a #8 scoop to portion fruit into 5½oz cups with
   Each sheet tray should hold 40 cups (8x5) in order
    to make counting easier
   The Yield from a #10 can of fruit using a #8 scoop is
    approximately 24— ½ cup portions
                                                     Cook Training


   Rinse all fresh ingredients before preparation
   Enhance Tossed Salad with a variety of items
     –   Tomatoes
     –   Cucumber
     –   Radishes
     –   Spinach leaves
     –   Peppers
   Vinaigrette dressing can be added or dressing
    offered on the side using portion control (PC)
   Follow standardized recipes when preparing salads
    for Salad Bars
                                                 Cook Training

    Preparation—Salad Bars

School Food has basic guidelines for all Salad Bars

   Check with the Cook-in-Charge and the Cook’s Book
    to learn which items will be offered daily
   Provide a variety of fresh vegetables for students
   Arrange Salad Bars to provide a colorful display
   Maintain and replenish the Salad Bar to keep it
    looking attractive
   Offer a variety of dressings
   Standardized recipes are available for many types
    of prepared salads
                                                              Cook Training


Prepare all Vegetables in small batches before service

   Fresh Vegetables
     –   Cut in uniform pieces
     –   Rinse before peeling and cutting
     –   Cook to ―al dente‖
   Frozen Vegetables
     –   Cooked with a small amount of water
     –   Defrost certain frozen vegetables prior to preparation (see
         recipes for instructions)
   Canned Vegetables
     –   Heated gently to retain color and taste
                                                   Cook Training

    Preparation—Using the Slicer

    The Slicer demands your complete attention during
                  operation and cleaning
    Be sure you know how to operate the slicer safely
    Sanitize the slicer before use and between product
    Practice using the on/off switch and other safety
    Avoid cuts by never touching the product being
     sliced—let the holder on the machine do the work
    Always unplug the slicer before cleaning
                                                  Cook Training

    Slicer Clean Up

   First step is always the same—unplug the slicer
   Do not get distracted—most accidents occur during
   Use a safety glove and disassemble the machine
   Do not walk away and leave the blade exposed—
    complete the job
   All parts of the slicer need to be washed, rinsed,
    and sanitized
   Reassemble the slicer and check for proper
    operation after cleaning
                                                                Cook Training


    Have your “Mise en Place” ready before preparing
                    Cold Sandwiches
   The day before production
     –   Slice, wrap, and date cold cuts in 2# packages
     –   Chill bread and rolls to help maintain temperatures
     –   Wash and slice tomato: Rinse lettuce
   The day of production
     –   Clean and Sanitize work station
     –   Have a supply of gloves near station
     –   Gather knives, cutting boards, and plastic wrap
     –   Remove only one 2# package of cold cuts from the
         refrigerator at a time to maintain food temperatures
                                                           Cook Training


     Proper production techniques will help maintain
                   food temperatures

   Place cold cuts on cold pan with ice packs during production
   Sandwiches prepared on sliced bread, including Peanut Butter
    and Jelly, must include at least one slice of wheat bread
   All cold cut and tuna sandwiches must include lettuce and
   Sandwiches made on sliced bread or rolls must be cut in half
    before wrapping
   Hero Rolls can be cut and wrapped or wrapped open-face
   Assemble, wrap, and refrigerate sandwiches in small batches
   Change gloves and wash hands every time you change stations
    or tasks
                                                       Cook Training

    Production—Tuna Salad

   All ingredients, bowls, and utensils MUST be
    chilled overnight to maintain food temperatures
     –   Tuna Cans
     –   Mayonnaise
     –   Mixing Bowl and utensils
   Tuna Salad must be chilled immediately in
    shallow pans
   Remove from refrigerator in small batches
   Make sandwiches in small batches and refrigerate
                                                   Cook Training

    Sandwich Display and Service

   Place sandwiches in a cold well, on ice packs, or a
    pan with ice
   Remove only enough sandwiches for service within
    a twenty-minute timeframe
   Provide a choice of condiments
     –   Mayonnaise
     –   Mustard
   Replenish supplies as needed to maintain an
    attractive display
                                                                       Cook Training

    Satellite Meals

    A Satellite Meal is one that is served to students in
           locations other than the dining room
   Satellite Meals must contain all components—there is
    no Offer vs. Serve
   Meals should be UNITIZED—packed so that all
    components are together (only Hot and Cold
    components are separated)
     –   Cold meals are bagged
     –   Hot meals are packed in individual pans (Sr. Citizen) or in
         bulk (#7021 pans) for family-style service
   Monitor food temperatures during preparation,
    packing, and before transporting
                                                              Cook Training

    Satellite Meals

    Students receiving Satellite Meals deserve the same
          safe, quality meals we provide on-site

How to Pack
    Sanitize transporters inside and out
    Use at least eight frozen ice packs for each transporter (4 on
     top, 4 on bottom) when packing unitized cold meals and cold
     components of hot meals
    Pack 20 cold bagged lunches per transporter—keep open and
     refrigerated until pick-up
    Keep packaged hot meals in warmer or oven until pick-up
    Check food temperatures at the time of pick-up
    Never put Hot and Cold items together in the same
                                                             Cook Training

     Timecards and Documentation

       Your timecard represents your money—it must be
    The Manager or Field Office Manager is responsible
     for filling out the top portion of your timecard
    Check that all information is accurate
    Pay periods run from Wednesday through Tuesday
     for a ten-day period
    At the end of the pay period, make sure to sign       Punch In and
     your timecard before submitting it to the Field      Out Every Shift
    Any documentation for absences must be
     completed and attached with your timecard

    Ask your Manager for assistance if you need help
                                                                 Cook Training

   Timecard Example                        Marie Jones

Your timecard is a legal record                  Sub SLH
      of hours worked: any                       4
                                                      9:30            2:00
   changes to your time must
   be accompanied by proper              9:28             2:01
         documentation                   9:25             2:00
                                         9:26             2:00
                                         9:25             2:00
                                         9:29             2:00

                                         9:25             2:00
                                         9:27             2:00
                Employee Signature
                                         9:28             2:01
                                         9:28             2:00
                                         9:27             2:00
                     Manager and
                  Supervisor Signature
                                                             Cook Training

    Sick Time

   Self-Treated—Excused absence without a doctor’s note.
    Annual employees are entitled to six self-treated days during
    the following periods:
     –   November through April
     –   May through October
   Medically Certified—Mandatory for absences of more than
    three days or if self-treated time has been used. Doctor’s
    notes must include all information requested on the bottom of
    the TK4 form. Employees without accrued time cannot be

    Excessive Absences will be treated as a work performance
               issue to be addressed by the Manager
                                               Cook Training

 School Signage

 Each School is required to post the following signage

In the Dining Room
 Monthly Menu lets the school population know
   what we are preparing for the day
 Choking Poster shows everyone how to recognize
   and handle this emergency
 Justice for All Poster lets everyone know that
   school meals are available to every student
 No Smoking Signs reflect New York City regulations
                                                         Cook Training

  School Signage

  Each School is required to post the following signage
In the Kitchen
 Handwashing Sink Signage designates a sink to be used only for
   handwashing—it must be stocked with paper towels and soap
 Employees Must Wash Hands signs are posted in each employee
 Hood Cleaning log verifies that hoods and filters over
   equipment are being cleaned regularly
 Integrated Pest Management Log records visits and findings of

Familiarize yourself with the signage posted in the kitchen—they
   provide information about special programs, special student
     needs, and events that are unique to a particular school
                                                           Cook Training

   School Signage

   Each School is required to post the following signage

For Employees
 Work Schedules are posted for each employee to designate the
  daily duties they are responsible for: these are subject to
  change based on the need of the operation
 Job Postings advertise open positions throughout the district,
  borough, and city
 Arrest Notification Policy and Conduct Memos must be signed
  by all employees
 Right to Know informs you that you may inquire about the
  chemicals used in SchoolFood kitchens
 Non-Discrimination Sign instructs employees what to do if they
  feel a discriminatory situation exists

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