Food Safety and Storage

THE PROCESS

* Become the leader (Chef of the Day)  Follow the provided checklist throughout the day and make sure to initial once each step is complete.  This should be handed in with self reflection

* Take charge and make sure that all other students are assigned tasks and follow up with them on a regular basis

* Assign receiving the shipment to fellow classmates and supervise

* Put all shipment away properly and in the appropriate designated areas

* Make sure that the class is following all safety and sanitation procedures

* Make sure that the classroom is cleaned properly and everything is in the appropriate place before the class gets dismissed.

* Complete a self reflection of how you think you did and how well you think the day went.  It must be atleast one page long and include what your strengths were and also what you think you could have done better.  Turn in with the following checklist

Make sure to initial once each task has been completed

Yes

No

1. Is hot food that leaves the kitchen at a temperature above 135°F?

1. Is cold food that leaves the kitchen at a temperature below 41°F?

1. Does the facility appear in sound condition, without filth or contamination?

1. Is food purchased from a reputable and approved source?

1. Do refrigerators have thermometers?

1. Are the refrigerator temperatures monitored and recorded?

1. Do freezers have thermometers?

1. Are the freezers temperatures monitored and recorded?

1. Has the manager scheduled deliveries at off-peak times?

1. Do refrigerators and freezers have adequate space?

1. Is food inspected before it is placed into storage?

1. Are potentially hazardous foods (PHFs) received at a temperature of 41°F or below?

1. Is frozen food received at a temperature of 0°F or below?

1. Is modified atmospheric packaging inspected for time/ temperature abuse?

1. Does the facility identify food not stored in its original container by its proper name?

1. Is a first in, first out (FIFO) storage system utilized?

1. Is the dry storage cool, 50°F–70°F?

1. Is the dry storage well lighted?

1. Are thermometers calibrated on a routine basis?

1. Are thermometers properly sanitized before using?

1. Are food temperatures in storage areas monitored and recorded?

1. Are all foods covered, labeled, and dated?

1. Are all foods stored off the floor?

1. Are the storage areas monitored for cleanliness?

1. Are the storage areas organized?

1. Are food and nonfood items stored separately?

1. Are food bins clean and labeled, with no scoops inside?

1. Are PHFs handled in a sanitary manner?

1. Is hot food held at or above 140°F?

1. Is cold food held at or below 41°F?

1. Does the facility thaw foods properly?

1. Are the refrigerators clean inside and out?

1. Are the freezers clean inside and out?

1. Are leftovers handled properly?

1. Is food transported in a safe manner?

1. Is food at least 6" off the floor?

1. Is food at least 18" from the ceiling?

1. Are raw animal foods separated from raw or ready-to-eat foods?

1. Are utensils, surfaces, and equipment cleaned and sanitized after each use?

1. Does the staff work to prevent cross contamination?

1. Are scoops or tongs used when serving ice? Are these stored outside of the ice maker?

1. Do employees thoroughly wash their hands and exposed arms before starting to work and as often as necessary?

1. Is the work area clean and organized?

1. Are hand-washing sinks designated?

1. Are employees eating only in designated areas?

1. Are food contact surfaces smooth, easily cleaned, and free of breaks, seams, cracks, chips, and pits?

1. Is the toaster clean?

1. Is the slicer clean?

1. Is the mixer clean?

1. Is the can opener clean?

1. Is the coffee machine clean?

1. Is the range/oven clean?

1. Is the hood professionally cleaned on a routine basis?

1. Is a cutting board used?

1. Are the carts clean? Are the wheels clean?

1. Is the steam table clean?

1. Is the microwave clean?

1. Is the fryer clean?

1. Are hoods and vents used?

1. Is the three-sink area utilized correctly, including the checking of sanitizer?

1. Is the dishwashing area clean?

1. Are dish-machine temperatures adequate?

1. Is the pot-and-pan area clean?

1. If a low-temperature machine is used, is the chemical adequate and recorded?

1. Are cleaning cloths stored in sanitizing solution between uses (check pH)?

1. Are food-prep equipment, utensils, and dishes effectively sanitized, and cleaned and stored properly?

1. Are dishes free of stains and dirt?

1. Are dishes air dried and stored dried?

1. Are potable and not-potable water systems connected in accordance with state/local laws?

1. Are garbage containers covered unless in use?

1. Are mops stored properly?

1. Is the facility free of evidence of insects or pests?

1. Are outside openings protected against pests?

1. Are floors, walls, and ceilings clean and in good repair?

Below Average (1-5points)

Average (6-10 points)

Excellent (11-15 points)

Safety/Sanitation/Food Handling/Storage Procedure

* Did not follow safety and sanitation rules

* Careless with food storage procedure

* Kitchen equipment was not used properly

* Did not wash hands, wear hair net and/or wear apron

* Some safety and sanitation rules followed

* Careless with food storage at times

* Attempted to use kitchen equipment properly

* Minimally washed hands, wore hair net and apron only when asked

* Followed all safety and sanitation rules

* Stored all food properly

* Used all kitchen equipment properly

* Washed hands well and wore hair net and apron

Classroom Management/Leadership

* Accusing other students of not putting shipment away properly

* No organized work areas

* Not finished when next hour bell rings because of wasted time

* Many teacher questions because of inadequate planning

* Minimally attempted other students in putting shipment away properly

* Separate work areas

* Several jobs done at the same time

* Completed on time

* Teacher questions because of inadequate planning

* Assisted other students in putting shipment away

* Separate work areas

* Several jobs done at the same time

* Completed ahead of schedule

* Few teacher questions

End of the Day Cleanup

No concern for clean-

up of work area,

products not properly

stored, work space left

dirt

Some effort to clean

workspace and store

products but somewhat

careless  in effort

Excellent and

meticulous care taken

to leave work station

clean and store

products safely and

properly