SUPPLEMENTAL MATERIAL CHAPTER 13 (Continued) QUESTION
5. What are various areas and some considerations to keep in mind during a discussion with the facilities team when redesigning a kitchen?
ANSWER
The main areas when redesigning a kitchen are the receiving dock, accessibility to three storage areas (freezer, refrigerated and dry), the pre-production, cold production and hot production areas; hot and cold holding; access to service areas and ware washing.
Some considerations for the a) storage areas are: Storage areas should be dry, well ventilated, and constructed of easy-to-clean surfaces.
A major consideration in b) preparation areas is the work surfaces. A common material used in the construction of work surfaces is stainless steel which is non-corrosive, non- absorbent, and non-toxic, making it a very suitable material for use in dining services operations. All food contact surfaces must be accessible for cleaning and sanitizing.
c) Warewashing areas should be designed so that they are easy to sanitize and can withstand wet conditions. The floor plan should optimize traffic flow for both people and products. Cross traffic should be avoided in the design.
6. After receiving quaternary ammonium products, the receiving clerk stores it in the dry storage above the canned tomatoes. What should be done now?
7. Why is it important to have Integrated Pest Management in any foodservice facility?
8. A new employee disassembles and cleans the slicer, takes the portable pieces to the dishmachine and runs them through. She then reassembles the slicer. What step(s) has she overlooked? How should the CDM, CFPP ensure that all steps have been followed?
For food safety, it is important to store chemicals away from food. Chemicals should be clearly labeled and stored in their original containers. Training the receiving clerk and other food service employees on the dangers of chemical contamination and on Material Safety Data Sheets is important. The quaternary ammonia should be taken off the shelf and placed separately with other chemicals, clearly marked.
Pests can threaten food safety at any stage in the supply chain. A proper IPM program will help maintain the safe and sanitary dining experience for employees and clients.
77
When the slicer isn’t regularly cleaned, food residue can build up in parts of the machine, causing bacteria to grow. Although the employee has cleaned the portable pieces to the slicer, the actual equipment and blade also needs to be cleaned and sanitized. The machine should be fully clean every day to prevent oils and solid food pieces from building up on the blade or face plates and harboring potentially dangerous bacteria. Steps to clean the slicer:
a) Set the thickness to zero. Using a gentle scrub pad, wipe both sides of the blade as the slicer is in motion. Once large food particles have been removed, turn off and unplug the slicer.
b) Remove the product tray, slice deflector, and center plate. Wash, rinse, and sanitize these components and let them air dry.
c) To clean the blade, either remove it or leave it in place. If the blade is left in place, make sure to clean it thoroughly. Create a soapy solution with a 1:1 ratio of hot water and soap. Alternatively, a degreaser spray can be used to clean the blade. Clean both the front and back of the blade while wiping from the center outward.
d) Wipe down the exterior and all remaining pieces of the slicer. Then, rinse with hot water using a clean towel e) Sanitize the appliance using meat slicer sanitizing spray. Use a spray bottle to coat the machine thoroughly and allow it to air dry.
9. Write a simple training plan for dishwashing staff.
Position: Dishwashing Training List:
• Operating the dish machine correctly with correct temperatures at all cycles • Using a 3 compartment sink properly to clean, wash and sanitize dishes • Use of proper detergents and sanitizing solutions for dish washing, cleaning walls, counter tops and floors
• Abiding by the SDS (Safety Data Sheets) that outline hazardous chemical use • Maintaining an inventory of all dishes, pots, pans, silverware, glassware, and kitchen utensils
• Maintaining a waste management program in the dish area
Foodservice Management—By Design
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142
