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SchoolFood Training Manual Hourly Employees


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Title: SchoolFood Training Manual Hourly Employees

SchoolFood Training ManualHourly Employees
  • School Lunch Helper
  • Sr. School Lunch Helper

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

Primary Job Description
School Lunch Helpers and Sr. School Lunch Helpers
serve our customers every day
  • SchoolFood employees perform a variety of tasks
    according to the needs of the operation
  • Sandwich Production
  • Fruit, Vegetable, and Salad Production
  • Serving on the Line
  • Clean up and Sanitation
  • Assist the Cook-in-Charge
  • Receive Deliveries
  • Store Food Properly
  • Monitor Pest Control
  • Handle Heavy Duty Tasks

Primary Responsibilities
Substitute School Lunch Helpers and Sr. School
Lunch Helpers are responsible for
  • Calling in to the Field Office to receive
  • Reporting to assignments on time
  • Reporting ready to work and following uniform
  • Following the directives of the Manager and
  • Being willing to learn and able to accept
    constructive criticism
  • Reporting to work at scheduled time in inclement
  • Completing 120 days of satisfactory service
    before being permanently assigned

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

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

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.

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
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

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

Good Morning Checklist
Get in the habit of doing the following every day
  • Check to see if your uniform meets our guidelines
  • Watch and wedding band only
  • Hairnet worn hairline to hairline
  • Uniform is clean
  • Punch in ready to work, in uniform
  • Sign the Food Service Record Book
  • Timesheet must match your timecard (permanent
    employees only)
  • Check with the Cook-in-Charge for your assignment

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?

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

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

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

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
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

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

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

Good Afternoon Checklist
Check these areas every day before you leave work
  • Work Stations must be clean, sanitized, and
  • Check all equipment for cleanliness and proper
  • All satellite transporters cleaned and sanitized
  • All utensils returned to proper storage areas
  • All equipment clean and sanitized
  • Sinks should be left cleaned and dried
  • Scrub Cloths rinsed and hung to dry
  • All stoves, ovens, and warmers shut off
  • Floors swept and mopped
  • Punch out in Uniform

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

928 201 925 200 926
200 925 200 929 200 925
200 927 200 928 201 928
200 927 200
Employee Signature
Manager and Supervisor Signature
Health Benefits
  • DC 37 is responsible for some health benefits
  • New York City provides medical coverage for
  • Request Dental, Optical, and Prescription Drug
    Benefit enrollment forms through DC 37
  • Health Benefits enrollment (hospitalization)
    forms will be distributed to you by your Field
    Office after 120 days of service

Medical Documentation
Medical Documentation is used by employees after
120 days of Service
  • TK4 is used for self-treated and
    medically-certified absences. Time allowed is
    accrued based on hours worked. If no time is in
    the bank employees cannot get paid for time off.
    More than three self-treated days in a row
    require a doctors note.
  • PD19 is used to document jury duty, court
    appearance, Civil Service appointments, visits to
    65 Courts St, etc.
  • OP85 is used to change status name address tax
    status title
  • It is your responsibility to complete this

Sick Time
  • Self-TreatedExcused absence without a doctors
    note. Permanent employees are entitled to five
    self-treated days during the following periods
  • September through January
  • February through June
  • Medically CertifiedMandatory for absences of
    more than three days or if self-treated time has
    been used. Doctors 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

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

School Signage
Each School is required to post the following
  • 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

School Signage
Each School is required to post the following
  • In the Kitchen
  • Handwashing Sink Signage designates a sink to be
    used only for handwashingit must be stocked with
    paper towels and soap
  • Employees Must Wash Hands signs are posted in
    each employee restroom
  • Hood Cleaning log verifies that hoods and filters
    over equipment are being cleaned regularly
  • Integrated Pest Management Log records visits and
    findings of exterminator
  • Familiarize yourself with the signage posted in
    the kitchenthey provide information about
    special programs, special student needs, and
    events that are unique to a particular school

School Signage
Each School is required to post the following
  • 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

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 employee
  • Work on improving skills and speed 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
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