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SchoolFood Training ManualCooks


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Title: SchoolFood Training ManualCooks

SchoolFood Training ManualCooks
  • Kitchen Management
  • Culinary Skills
  • Administrative Responsibilities

2004-2005 v1
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
SchoolFoodService 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
The Role of the Cook
Cooks supervise SchoolFood kitchens on a daily
  • The Cook and the Manager are the leaders of the
    teamcommunication 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

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
  • 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 information

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

Timecards and DocumentationCooks
Your timecard represents your moneyit 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
    your timecard before submitting it to the Field
  • Any documentation for absences must be completed
    and attached with your timecard
  • Ask your Manager for assistance if you need help

Punch In and Out Every Shift
Timecard ExampleCooks
Marie Jones
  • Your timecard is a legal record of hours worked
    any changes to your time must be accompanied by
    proper documentation

728 301 725 300 726
300 725 300 729 300 725
300 727 300 728 301 728
300 727 300
Employee Signature
Manager and Supervisor Signature
Perfect Forms
  • TK- 4For self-treated and medically certified
    absences. Time allowed is accrued based on hours
    worked. If no time is in the bank you cannot
    get paid for your time off. More than 3 self
    treated days in a row requires a Doctors note.
  • PD 19To document Jury Duty, Court Appearance,
    Civil Service, Funeral leave, visit to 65 Court
    Street. All paperwork must be accurate and
    completely filled out. It is your responsibility
    to complete your documentation.
  • Overtime RequestAll overtime must be approved in
    advance by the Supervisor. Overtime during the
    week can be taken as either comp time (hrs.) or
    overtime (). Weekend overtime can only be taken
    in pay.
  • SL59To use compensatory time, available vacation
    time, or floating holiday hours. Supervisor
    approval is necessary before time is used.
  • OP 85Request to change status. Use to change
    your name, address, tax status, title.

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 sole
  • 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 nailskeep nails
  • Women must wear stockings when wearing uniform
    dress knee-highs not acceptable

Department of Health Certification
All Cooks are required to have a Food Protection
  • The training covers sanitation and food safety
  • DOH inspectors will look for a Food Handlers
    Certificate posted in every one of our kitchens
  • You must take your certificate with you if you
    change schools during the Summer Program
  • You will be scheduled to attend this training by
    your Field Office

This certificate is issued in recognition of
having successfully completed a 15 hour training
course in Food Protection on
Food Service Record Book
The Record Book reflects all activity within your
  • Familiarize yourself with the General
  • ALL visitors are to provide proper identification
    and sign in upon entering our kitchen
  • The Field Office must be immediately notified of
    all visitors in your kitchen
  • All incidents, relays, accidents, repair
    requests, and complaints must be called in to the
    Field Office and logged in this book
  • All staff must sign the record book daily

Visitors in the School
On any given day, the following people may visit
your school
  • 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 workshops
  • HACCP monitors will assist you in analyzing Food
    Safety issues
  • 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

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 minduse this equipment to
    make your job easier
  • Learn what each piece of equipment can be used
  • Know how to turn on and operate all equipment
  • Familiarize yourself with safety features and be
    aware of possible dangers
  • Do not let staff use equipment unless they have
    been properly trained
  • Provide in-service training for staff when needed

Knife Skills and Handling
Knives must be handled with care at all times
  • Use the right knife for the jobParing knives,
    Cooks knives, and Serrated knives are available
    for use in your kitchen
  • 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 knivesknives 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

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

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
  • 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 signing

A SchoolFood employees 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
  • Make adjustments to the bill if items are not
    received or if substitutions have been made by
    the vendor
  • Take your time checking all itemsdo 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

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 boxes
  • Milk must be placed in milk chests or
    refrigerators immediately after delivery
  • Fresh Juices and salads should be refrigerated
  • When receiving multiple cases of the same
    product, store them together
  • Store frozen items quickly to maintain freezer
  • Donated Items must be kept in a designated area

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 dateddate 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 GuidelinesFirst In, First Out
  • Monitor storage temperatures frequently
  • Separate paper, chemicals, and food supplies
  • Store donated items in designated area in the
  • All storage areas must be checked daily for pest
    control issues

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 recordsit must be accurate
  • Inform the Cook-in-Charge whenever you remove an
    item from the storeroom, refrigerators, or

The Cooks Book
The Cooks Book is a record of all daily food
production in the school
  • The Cooks 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

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

Filling out the Columns
The Cooks Book must provide an accurate
history of food production and meals served
  • Pre-served Meals and Temperature Log
  • Use these charts to stress the importance of Food
    Safety and taking food temperatures during
    production and service
  • Evaluate Pre-served Meals
  • Reheat all items to over 165F
  • Track the temperatures of protein items
    throughout the day

Meal Count Box
The Numbers entered here must be accurate and
match those reported on MIE Forms
Refer to the Instruction Page at the beginning of
the Cooks Book for specific column information

Milk Box Lets Do the Math
  • Carry leftover amount from previous day
  • Enter the amount received to determine TOTAL ON
  • List the number of milks used for each category
  • Count milk at end of daythis number should match
    the amount LEFTOVER TODAY

Planning Production
Successful planning is knowing what needs to be
done and being ready to produce it
  • Read Cooks Book for the week to familiarize
    yourself with the menu and any special events and
  • 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 planningDo not make yourself
    rush if it is not necessary
  • Always know all the ingredients needed for the
    task at handprepare your mise en place

Mise en Place
French for Everything in its Place
  • Have all ingredients readycold 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
  • Have cutting board, knife, pans ready, and bread
  • Assign the task of gathering utensils, gathering
    paper supplies, and setting up steam table well
    before service begins

Using Standardized Recipes
Standardized Recipes provide our customer with a
consistent, quality product each time it is
  • 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 days production
  • Check with the Manager or Cook-in-Charge if you
    have questions

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

Measure for Measure
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
  • Rememberwe do not serve food from sheet pans

Batch Cooking in Practice
Cooks must know the number of students and
serving times in order to batch cook effectively
1. Determine who is going to do what2. Have plan
for staff absences3. Instruct staff on duties4.
Know what serving line will look like5. Review
next days needs6. Assess staff performance
daily7. Recognize and praise good work8. Guide
your staff to the right way9. Plan for Food
Safety10. Lead by example
Planning Service
The key to great service is planning
  • Your job as a Team Leader is to know what will
    happen before it happens, and to have a plan to
    deal with it
  • Your staff relies on you to know what to do
  • With your Manager, discuss what concerns you have
    and develop ways to meet your goals
  • Always check the stock you need for tomorrow
  • Use the Cooks Book as your guide for planning
  • Notify your Manager of issues, and work together
    to address them
  • Give your staff the why of what your plan is
    trying to accomplish

Setting the Line for Service
Have a plan for the arrangement of the serving
  • Let your staff know in what order lunch (and
    breakfast) items should be placed
  • Make the best use of different colors and
    textures in setting up your line
  • Set line in logical orderprotein, bread,
  • Determine utensils needed for set-up person to
  • This planning will make your service run smoothly

Food Presentation
Presentation will help Sell your food to
  • 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
Garnishes are the final touch that will make your
food Magical
  • 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

Customer Service
SchoolFood staff should always provide excellent
customer service by looking at our service from
the customers point of view
  • Breakfast and Lunch are times for students to
    relax and socializeour 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

How to Deal with Leftover Product
Even with good Batch Cooking, Leftovers are
inevitableCooks 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 Cooks
  • 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 Cooks Book
  • If item is satisfactory, transfer to clean
    shallow pans in order to chill product quickly
  • The next day, heat item to 165F 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
    nextno longer
  • Fridays leftovers should be discarded using
    standard procedures
  • Leftover Pizza is one product that should not be
    used the next day

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
  • - The vendor name, invoice number, date of
    delivery, and production date
  • - Your name, school, phone number
  • - Notify your Field Office immediately with the
    same information

Foreign Objects Found in Food
Follow these guidelines when dealing with unknown
objects in Food
  • FOOD DERIVED objects may be fish bones, insects,
  • NON-FOOD DERIVED objects may be plastic, screws,
    metal shards, etc.
  • OTHER objects are unidentifiable objects that do
    not fit in above categories
  • Call Food Technology immediately with following
    informationName 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
  • If a student or other member of school community
    finds the object, tell them we need it returned
    to conduct our investigation

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
    datedo 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 rotated
  • Some products have expiration dates rather than
    production datesfamiliarize yourself with these
    products and issues
  • Review products in freezers and storage areas
    periodically for adherence to the
    guidelinesIdentify products that must be used

AccountabilityMeals 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
  • The number of students served (from School Aide)
    should be entered in the MIE Claimed box in
    the Cooks 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

AccountabilityCash Handling
  • MIE II records the money received for reduced and
    paid student meals, a la carte, and teacher
  • In some schools, all monies are collected by the
    Principals designeein 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
  • 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

Problem Solving
Assess and Address Problems, then Take Action
  • If the bread delivery does not arrive?
  • If you came in and the breakfast staff was not
  • If the freezer with todays 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 properly?
  • If the cold sandwiches are 48F ten minutes
    before service time?

Solve the immediate problem, then develop a plan
to prevent it from happening again
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
  • Be clear and concise in your instructions and
    follow through
  • Recognize good performance in order to keep your
    staff motivated

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
  • Discuss corrective actions with the Manager along
    with ways to positively approach issues that need
  • Do not handle employee relations assuming poor
    performance is inevitable

Goals of Progressive Discipline
Reinforcement of SchoolFood Practices and
  • 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 corrected
  • Assures that performance issues are documented so
    that all staff members know what is expected of

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
  • Teachers must provide student counts daily
  • Hot Food must be packed in 7021 pans, placed in
    transporters, and monitored for proper
  • 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 transporters

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 mind
  • Unitized with a complete lunch offering all 5
  • Cooler LunchRequires the use of transporters and
    ice packs
  • Provide cold cut sandwiches and milk when
    teachers request a cooler meal
  • Teachers must agree to use transporters for
    lunches at all times
  • Non-Cooler LunchMeals do not require
  • Peanut Butter and Jelly Sandwich
  • Carrot Sticks
  • Fresh Fruit
  • Chilled UHT Milk

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
  • 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
    servedthere is no Offer vs. Serve
  • Meals must be accounted for accurately on MIE

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
  • Cooks, Managers, and staff are assigned to
    different schools throughout the summer in order
    to cover vacations, special events, and satellite
    programsremember 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

Special Functions
Special Functions are a great way to showcase our
  • 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
    garnished tastefullyreview Special Function
    Guidelines and recipes
  • Establish set-up time at least 15 minutes before

Use of the Kitchen by Others
Any use of the kitchen before or after service
must be approved
  • 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 schoolsand
    their contents
  • Handle these requests professionally and
  • Use of our facilities during any time other than
    normal service constitutes a Special Function
    and needs to be handled that way

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 effectively

Summary SlideHACCP Review
  • Kitchen Tour
  • HACCP In Practice
  • Food Safety (HACCP)
  • Safe Handling of Raw Ground Beef
  • Defrosting
  • Calibrating The Thermometer
  • Handwashing
  • Disposable Gloves
  • Sanitation
  • Sanitizing Solutions
  • Sweeping and Mopping
  • Working Safely
  • Safety is No Accident
  • Integrated Pest Management

Kitchen Tour
Take a tour of the kitchen to follow the Flow of
  • Receiving Entranceis it clear and orderly?
  • Inspect refrigerators and freezersare they clean
    inside and out? Are they at proper temperatures?
  • Preparation AreasIs there sanitizing solution at
    each station? Are stations and serving areas free
    of clutter?
  • Ovens and WarmersDoes all staff monitor food
    temperatures? Are ovens and warmers clean?
  • Serving LineAre wells hot so food stays at
    temperature? Is sanitizing solution prepared and
  • Pot Washing AreaIs everything being washed,
    rinsed, sanitized, and allowed to air dry?

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
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 risk.
  • 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.

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 40F 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

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

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
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
    temperatureaccurate thermometers will read 32F
    (water freezes at 32F)
  • If required, adjust dial to 32F 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

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

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 usedo not
    keep gloves in apron or uniform pockets
  • Do not walk away from a station wearing
    glovesdiscard 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

Proper sanitation is essential to maintaining
food safety
  • One Gallon cool (75F) water with one capful of
    bleach (test periodically using chlorine test
  • QuixPlus TowelsOne sanitizing towel per gallon
    of cool (75F) 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

Sanitizing Solutions
Solve food safety issues by following these
standardized recipes!
  • One Red Bucket
  • One Gallon of 75 Water
  • One capful of Bleach

One Red Bucket One Gallon of 75 Water One
QuixPlus Towel
Sweeping and Mopping
Keep SchoolFood kitchens clean and clear at all
  • Sweeping
  • Must be done each morning to remove any signs of
  • 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 waterleave bucket clean for the next
  • Change mop heads when necessary
  • Remembernever mix chemicals

Working Safely
Safety begins with youAll employees must work
with Safety in Mind
  • Lifting
  • 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

Safety is No Accident
  • Equipment
  • 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
  • Chemicals
  • Never mix chemicals
  • Warn other if a dangerous situation exists

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
  • 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 dailycheck, discard, and
    replace glue boards whenever needed
  • Any evidence of activity should be reported to
    the Manager for follow-up with custodial staff

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 service
  • When in doubt about what your duties are, check
    with the Manager or Cook-in-Charge
  • Remember the focus of our organizationthe
    children of the City of New York

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

Information for Hourly Employees
Review this Information to better Supervise your
  • The slides are taken from Hourly Employee
    Training Materials
  • 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

Summary Slide Hourly Information
  • Pot Washing Method
  • Understanding Portion Control
  • Portion ControlCanned Juices
  • Portion ControlLunch Service
  • Tools of the Trade
  • Breakfast Program
  • Breakfast Production
  • Lunch Program
  • Lunch Production
  • PreparationFresh Fruit
  • PreparationCanned Fruit
  • Offer vs. Serve
  • Meal Components
  • Special Menu Items
  • Choices
  • Substitute Evaluations
  • Staff Logs
  • Progressive Discipline
  • Cleaning Tables
  • Pot Washing Method
  • Pot Washing Method

Summary SlideHourly Information
  • PreparationSalads
  • PreparationSalad Bars
  • PreparationVegetables
  • PreparationUsing the Slicer
  • Slicer Clean Up
  • PreparationSandwiches
  • ProductionSandwiches
  • ProductionTuna Salad
  • Sandwich Display and Service
  • Satellite Meals
  • Satellite Meals
  • Timecards and Documentation
  • Timecard Example
  • Sick Time
  • School Signage
  • School Signage
  • School Signage

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 lunchbreakfast offers 4 plus
  • The students can take a minimum of three
  • Students may take one of each component, but not
    two of any one component
  • SchoolFood staff should never force a student to
    take any item
  • 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 linesatellite meals,
    trip lunches, and snack and supper programs do
    not follow Offer vs. Serve guidelines

Meal Components
USDA School Meal Patterns outline the type of
component and minimum portion size
  • Lunch
  • Protein
  • 2oz Meat, Fish, Cheese, Vegetable-based protein
  • Fresh Fruit or Juice
  • ½ cup (4oz)
  • Vegetable
  • ¼ cup (2oz)
  • Bread or Bread Substitute
  • Pasta, rice, wrap
  • Milk
  • 8oz container
  • Breakfast
  • Protein
  • 1oz Meat, Yogurt, Cheese
  • Fresh Fruit or Juice
  • ½ cup (4oz)
  • Bread or Bread Substitute
  • Cereal is an optional bread component
  • Milk
  • 8oz container

At Breakfast students may select 2 servings from
either the bread or protein group OR 1 item form
the bread group and 1 item from the protein group
Special Menu Items
Some items we serve provide two components in one
  • 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 proceduresask questions
    if you need assistance

Students can choose from the variety of protein,
vegetable, fruit, and milk choices we serve every
  • 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

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 employees responsibility to improve
    performance issues
  • Knowledge and skills are gained over timelearn
    from your experiences

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

Progressive Discipline
Progressive Discipline is intended to correct
work performance issues before they become
  • 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
  • FactsExactly what happened or what was reported
  • ObjectivesWhy the action or performance is
  • SolutionsWhat the employee needs to do to
    correct the situation
  • ActionWhat will happen if the employee does not
    correct the work performance issue
  • Corrective action must be taken by the employee

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
  • Allow tables to air-dry
  • Clean tables in wavesone person to wash and
    rinse, another to follow with the sanitizing

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
  • 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

Pot Washing Method
For Two-Compartment Sinks
  • Wash in first compartment with hot, soapy water
  • Rinse in first compartment with hot, running
  • Sanitize in third compartment with sanitizing
  • 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

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 180F
  • No bleach is requiredhot 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

Understanding Portion Control
Portion Control helps ensure consistency and is
used to forecast food production
  • 8 scoop is used for Canned Fruitit 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 Vegetablesit provides a ¼
    cup portion
  • Portion sizes will be different for High School
    Studentsthey receive a ½ cup portion of
  • Always check with the Cook-in-Charge to ensure
    you are using the proper utensil

Portion ControlCanned 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
  • 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

Portion ControlLunch 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

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 service

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
  • Check with your Cook-in-Charge for proper portion
  • All protein items must be cooked to 165F and
    held and served at 140F or moreprotein items
    are eggs, sausages, ham, etc.
  • French Toast, Pancakes, and Waffles should be
    heated in the oven
  • Bread items (muffins, breads, etc) need only be
    warmed for service

Breakfast Production
Breakfast Items should be prepped the day before
  • 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 refrigerator
  • Fresh Fruit should be washed, dated, and
    refrigerated for the next day
  • Cereal display can also be prepared the day
  • Check with the Cook-in-Charge on preparation
    methods in your school

Lunch Program
Student Customer
  • Monitor food temperatures
  • Hot foods above 140F, Cold foods below 40F
  • Always wear gloves and use utensils for service
  • Sanitize utensils between serving periods
  • Follow Offer vs. Serve Guidelinesstudents 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
  • Serve all students professionally with great
    customer service

Lunch Production
The Key to Hot Food Preparation is Temperature
  • 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
  • Monitor food temperatures between holding and
    serving (food must be held above 140F)
  • Warmers will only maintain food temperaturesthey
    do not cook or heat food
  • If food temperature drops below 140F it must be
    reheated to 165Fthis 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 Zone40-140F
PreparationFresh 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

PreparationCanned Fruit
  • All canned fruit should be refrigerated to
    improve taste
  • Sanitize can tops before opening
  • Use a 8 scoop to portion fruit into 5½oz cups
    with lids
  • 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

  • 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

PreparationSalad Bars
School Food has basic guidelines for all Salad
  • Check with the Cook-in-Charge and the Cooks Book
    to learn which items will be offered daily
  • Provide a variety of fresh vegetables for
  • 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

Prepare all Vegetables in small batches before
  • 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

PreparationUsing 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 types
  • Practice using the on/off switch and other safety
  • Avoid cuts by never touching the product being
    slicedlet the holder on the machine do the work
  • Always unplug the slicer before cleaning

Slicer Clean Up
  • First step is always the sameunplug the slicer
  • Do not get distractedmost accidents occur during
  • Use a safety glove and disassemble the machine
  • Do not walk away and leave the blade
    exposedcomplete the job
  • All parts of the slicer need to be washed,
    rinsed, and sanitized
  • Reassemble the slicer and check for proper
    operation after cleaning

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
  • 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

Proper production techniques will help maintain
food temperatures
  • Place cold cuts on cold pan with ice packs during
  • 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 tomato
  • Sandwiches made on sliced bread or rolls must be
    cut in half before wrapping
  • Hero Rolls can be cut and wrapped or wrapped
  • Assemble, wrap, and refrigerate sandwiches in
    small batches
  • Change gloves and wash hands every time you
    change stations or tasks

ProductionTuna 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
  • Remove from refrigerator in small batches
  • Make sandwiches in small batches and refrigerate

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

Satellite Meals
A Satellite Meal is one that is served to
students in locations other than the dining room
  • Satellite Meals must contain all componentsthere
    is no Offer vs. Serve
  • Meals should be UNITIZEDpacked 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
  • Monitor food temperatures during preparation,
    packing, and before transporting

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
  • Pack 20 cold bagged lunches per transporterkeep
    open and refrigerated until pick-up
  • Keep packaged hot meals in warmer or oven until
  • Check food temperatures at the time of pick-up
  • Never put Hot and Cold items together in the same

Timecards and Documentation
Your timecard represents your moneyit 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
    your timecard before submitting it to the Field
  • Any documentation for absences must be completed
    and attached with your timecard
  • Ask your Manager for assistance if you need help

Punch In and Out Every Shift
Timecard Example
Marie Jones
  • Your timecard is a legal record of hours worked
    any changes to your time must be accompanied by
    proper documentation

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