Theta Chi Kitchen

1
Theta Chi Kitchen

• Work Design
• Daniel Reid
• Nicolas Hamann
• Shuchi Patel
• Chris Coffey
• Garrett Ederle

2
Error Reduction
3
Error Reduction

• Error Under cooked/Over cooked food
• Two Types of Error
• Mechanical Error
• Stove/Ovens not heating to correct temperature
• Human Error
• Food not cooked for right amount of time
• Correct cooking temperature not selected

4
Reasons For Errors

• Poorly labeled Knobs
• How long food has been cooking
• No temperature display

5
Costs of Problems

• Monetary None
• Poor Quality Food
• Food Served Late

6
Solutions

• Label the Stove Dials Better
• Timers for all ovens
• Meat thermometers

7
Food Safety Sanitation Problems
8
FOOD SAFETY SANITATIONPROBLEMS

• LACK OF PROPER TEMPERATURE MEASUREMENTS
• LEAD TO FOODBORNE ILLNESSES
• NO PROPER HEATING/COOLING METHODS
• CLEANING AGENTS
• HYGIENE
• FOOD DATING

9
HACCP

• HAZARD ANALYSIS CRITICAL CONTROL POINTS
• INVENTED BY NASA
• ENSURE FOOD SAFETY
• BASIS FOR FDA
• REDUCE FOODBORNE ILLNESSES
• KEEP FOOD HOT FOOD HOTTER, COLD FOOD COLDER

10
TEMP PROBLEMS

• BACTERIA DANGER ZONE (40 140F)
• COLD FOOD lt 40F
• HOT FOOD gt 140F
• REFRIGERATORS (34 40F)
• FREEZERS(-10 0F)
• SOUPS, CHICKEN, BAKED DISHES gt 165F

11
FOODBORNE ILLNESSES

• NO 1 CAUSE IS IMPROPER COOKING AND REHEATING
• EXAMPLES E.COLI, HEPATITIS A, CYCLOSPORA
• RAPID HEATING , COOLING (WITHIN 2 HOURS)
• PASTA BASKET EXAMPLE (KEEPS 38F WITH ICE BATH)

12
FOOD DATING

• DAY DOTS
• FILL OUT TRACKING
• TEMPERATURE CHARTS

13
CLEANING AGENTS

• ECOLAB
• CHEMICAL CADDY
• PROPER TOOLS(TOWELS, SCRUB PADS)
• SANITATION BUCKETS.
• CLEAN AS YOU GO

14
HYGIENE

• DOULE HANDWASH
• CLEAN APRONS
• GLOVES
• HAIR NET

15
Lighting
16
Task Lighting

• Local Lighting for specific tasks
• Non-uniform Lighting
• Lower cost, more precise control of light and
  more esthetic appeal

17
Increase Maintenance

• Dirty light fixtures should be kept clean to
  improve illumination of work area
• Maintenance Schedule should be implemented so
  that the fixtures are kept clean on a regular
  basis

18
Occupancy

• Lights left on in storage area
• Lights left on in main area
• Signs to eliminate this problem
• Save energy and lower bills

19
Natural Light

• Most of the work done during 9-5
• Using a dimmer to supplement natural light

20
Hand Tools
21
Hand Tools

• Problems
• Lack of automated tools
• Overused cooking utensils
• Lack of Safety Gloves
• Location of cooking utensils

22
Lack of automated tools

• Cans were opened manually instead of with a
  powered can opener
• Knives were sharpened manually

23
Lack of automated tools

• Buy simple automated machines
• Capital costs of hand tools tends to be low
• Common kitchen powered tools range anywhere from
  10 to 100 with little or no maintenance
  costs.
• For maintainability and reliability reasons,
  keep the old tools as backup.

24
Overused cooking utensils

• Every knife in the kitchen was dull from overuse.
  
• Some of the pots and pans were missing handles
• Stuff stuck to the bottom of them.

25
Overused cooking utensils

• Buy new cooking utensils to replace the ones that
  are overused or damaged.
• Buy tools that have been designed for use by
  either hand and have the proper grip.

26
Safety Gloves

• No safety gloves worn during cooking
• Solution
• Buy safety gloves
• Chainmail gloves to protect against knife cuts.
• Rubber gloves- one set for cleaning and another
  for dishwashing

27
Location of cooking utensils

• All of the cooking utensils were scattered about
  the kitchen.
• The knives are located in the corner next to the
  oven on a magnetic board with the blade exposed.

28
Location of cooking utensils

• Create a central location for all of the cooking
  utensils
• Put all of the pots and pans in a cupboard and
  then placing all of the knives and tongs on a
  above or below countertop.
• Placing all of the knives in a holder so the
  blades arent exposed

29
Climate

• Problems
• Unsealed ventilation fan
• Holes in the screen door
• Not enough ventilation fans and air conditioning
  vents

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Unsealed ventilation fan

• The lone ventilation fan in the whole kitchen was
  unsealed.
• Blades were exposed
• Solution
• New ventilation fan
• Place a guard over both sides of the fan to stop
  potential accidents from happening

31
Holes in the screen door

• There are numerous wholes in the screen door
  located at the rear exit to the kitchen
• Solution
• Purchase another screen door or even patch up the
  holes in the original door.
• Place a sign on the door making sure that the
  door doesnt get left open.

32
Safety
33
Slippery/Dirty Floors

• Grease build-up
• Possible Injury
• Unsanitary
• Solutions
• Floor Mats
• (154.95 each)
• Cleaning

34
Protective Clothing

• Current Wardrobe
• T-shirt
• Comfortable Shorts
• Problem
• Possible injury from
• spills or fires

• Suggested Wardrobe
• Long sleeve chef shirt
• Chefs Pants
• Advantages
• Protects chef against
• injury
• Total Cost 24

35
Exposed Metal Fan

• No cover
• Severe injury
• Solution
• Wire fan cover
• 20

36
Medical Assistance

• Member may choke or need to be revived
• Solution
• Hang poster in dining area that provides step by
  step instructions
• Provide training for cook/members

37
Questions