We had two fire alarm events tonight because of an overly sensitive heat sensor in the kitchen ceiling. The trick is to make sure that the exhaust fan over the stove is always on, particularly when cooking. That will suck most of the heat away from our neurotic ceiling sensor. So the switch is at the far right at the side of the stove where the grill is; it's a little dial knob, make sure it's on high, make sure it roars.
In food service you never want to use a sponge because they grow bacteria, but green scrubby pads don’t grow bacteria, you just rinse them out, sanitize them, but a sponge can never be properly sanitized.
Kitchen opening duties: Everybody clean up their own breakfast mess and lunch mess. Everyone has to agree to clean up breakfast and lunch messes. So pre-dinner and prep would be simple and quick.
Rags, Oil woks that doesn’t require cloth keep a piece of muslin in a container of oil, and its kept in a sanitary container, use gloves, keep it in the fridge, or a pastry brush, or a Lint-free paper towel, and minimize chance that you would have a dryer fire.
Discard outdated food products, If you are cooking food it should be in the fridge no more than seven days. For things you prepare If it is commercially prepared it will have a date. Always keep foods at 41 – 37/38 for walkin and never over 41 if possible.
Food prep surfaces, sanitizing If mice walk over a surface Use a black light to find rodent tracks and make sure to use sanitizer that she will teach us how to make before it. Wooden cutting boards – scrub, rinse it, sanitize, wipe it off with a food safe oil. Eggs, garlic and oil mix (botulism), fresh melon (salmonella), raw sprouts all have salmonella in the seed before sprouting, and once they are sprouted they have to be kept 41 or lower.
Dish washer with high temperature, 180 rinse with 160 at the plate Dish washing by hand with bleach – at sucha concentration. Submerge everything you watch under a mixture of bleach and water for one minute, then invert dish on a rack and let it air dry,
- always keep a gallon of bleach on hand in case the sanitizer breaks.
Dishwasher – washes, rinse, sanitize Two bay sink – wash rinse sanitize
It might be a problem to use it as a dishwasher, Left hand bay as hot soapy water, Wash and rinse in one sink, Submerge it under sanitizer in the other sink. Sink has to be large enough to accommodate largest pot, as long as you clean and sanitize that area after you start you aren’t going to cross contaminate it.
May need space to air dry, for the pots and stuff.
How to mix sanitizer: Testing sanitizer in the two-bay sink – use litmus paper ( buy some) it will turn almost a navy blue if it is safe, if it is 200 ppm it will be indigo blue, 50 ppm is medium blue, Sanitizing use lukewarm water not hot because it will decrease the ppm of chlorine, Two – four tablespoons of bleach to give you the right concentration – special spoon, that’s where you dip the dishes after. Pots and pans that don’t go in sanitizer need to be chemically sanitized. This solution is the same solution we use on the countertops, How long does bleach solution last? Through a whole meal prep period it will be good to go, but through dish washing period, you need to check it, so basically no more than one day. What about vinegar? Rendering something non-hazardous, with a drop in pH which is what vinegar does, this would be considered alternative, you might think you are killing bacteria but you don’t know if it works, she cant say it will work and its not an approved sanitizer from the state or fed govt. Pathogens and room temperature rice? Vinegar So no vinegar
Trash cans: Cover trash cans with a tightly covered lid, something a rodent can’t dislodge, only at night unless there is a fly problem in the day.
Washing your hands: See sheet Ready to eat foods vs potentially hazardous food Scrubbing your hands with soap and warm water – rubbing gets the bacteria loosened from your hands
That bathroom has to be kept clean with a disenfectant every day – scrubbed The bathroom has to bcleaned with gloves In food prpe you have to use a paper towel to wash your hands and not a cloth towel. Use a paper towel to wipe the bathroom door, antibacterial pumped soap, Single use non-latex glove, (different sizes), Clean utensil, tissue paper grab something with, gloves whenever you are manipulating the foods and you need your hand touching the food, use those gloves whenver touching the food Gloves are for communal food preparation, So gloves only for Sink, faucets, toilet handle , and door knob, Toilet paper not work for paper towls, Paper towls
Within four hours bacteria can grow, if you go from raw to cooked you have to change your gloves, and you have to wash your hands in between,
Mixer: Talke bowl sink or dishwasher, Cloth with detergent water, Rag that’s clean everytime or a green scrubby. Ware
Use steel wool, stainless steel curly q things, sanitized or dishwasher. Clean laundered cloth, if we did it each day would have to be laundered, Every day. Clean fold them and stack them somewhere as long as its protected from exposure to chemicals so it could go in a Rubbermaid bin,
Spill cleanup, oil – Speedy dry, like kitty litter, oil should not go down the drain and should go in the trash.
A little salad dressing will not make a fire.
Tom will have an orientation for people who come after this point for rag safety: Quarterboarders must attend from now on.
Bulk food ordering - make decisions about test strips. Quarternary ammonia or chlorine
Container of single use thermometers, little label that goes between tines of fork and when it reaches 160 it turns black, we need to check to make sure it is working and those thermal labels can be purchased from place where test strips are purchased.
Woks, lightly soapy solution, warm, and then reoil when done.
Green scrubbys and rags are interchangeable, scrubby is more abrasive and is not absorbent. Rag is better for delicate things and is good for big spaces, like countertops.
Dishwashers notoriously work one day and don’t work the next and so its important to check them regularly ( if the steam comes off it then you know its working, so you don’t have to check it all the time).
Minimum safe cooking temperatures: Caseeroles have to be cooked to at least 165
Calibrate thermometer Pitcher with ice and cold water, mostly ice, stir thermometer and leave it in middle and after two minutes it should read thirty-two, and if not you twist it so that in ice water it is thrity two degrees, Taylor and Cooper are both good models of these, If you reheat a food it has to be reheated to at least 160 degrees Oven temperature does not correlate to food temperature
To clean your thermometer Wash rinse and santize – Thermometer probe wipes,
Hot holding, keep it at 140 or above because pathogens cannot grow quickly at that level 41 or lower is cold – DANGER ZONE – 41 – 140 Food cannot be left cooling on the counter, cumulative \ time outside of danger zone can only be four total hours, Any plant food that has been heat treated is a potentially hazardous food.
Bread; has to rise in danger zone, and starter out competes pathogens and therefore its different.
Cooked garlic and oil is not safe – only garlic and alone are the concern, if there is something added to it, it eliminates the problem
Fresh garlic in oil is the concern.
Leftovers: Food has to be rapidly cooled, once it gets close to 140 – the food has to be rapidly chilled
Cooling paddle for rapid cooling Smaller containers, wide containers that are no more than two inches deep.
Cooling paddle, leave it in the freezer, food safe water on the inside, shaped like a paddle stir it in the food It needs to be 41 to be kept in a large container otherwise it has to be kept in a shallow container, two inches high
Potentially hazardous foods go down low, and ready to eat go up, soups are ready to eat.
Raw foods can cross contaminate in the fridge, and soups can’t (though they are still hazardous, in the fridge they can go up high)
New food goes in the back, and old food moved up front
Don’t put food on floor of walk-in because it could get cross-contaminated by your feet, and you can’t wash. Food and equipment -
Specific types of food – pooled eggs, perfect media for growing pathogens, mix them and use them right away, don’t put in fridge, only used for one meal, and only used clean sanitized container
Thawing food properly, 1. If you microwave it, there can’t be be any delay. Don’t just leave it out, 2. Cold water bath: 3. In the soup 4. in the fridge
Reheating Rapidly: 165 or higher within two hours or you have to throw it away because otherwise you will be sick.
Check fridge temperature against refrigerator, If air temp is above 41, check a food temp, if it is 41 or lower
Be casual with temperature keepings
Choke-saving, Get trained in choke-saving. Highly recommended.
Illness: Finger condom plus glove
Do not dump oil in drain if there is a lot, we will get a huge fine!
Hazard awareness training, we need a spillkit for the oil – Environmental health and safety will have training as one of the options at the top of the page. Msds: how to take care of this things o that thing, chemicals list, have msds for all those chemicals in a binder.
Valerie Nelson's walk-through:
Testing dishwasher and makes ure it works Segregate chemicals from food and equipment, Clean walk-in floor and door frame – (weekly). Develop check lists to help people remember, If you shut of fridge, clean, sanitize and leave it open When you are storing pans they should be stored upside down so mice and flies don’t leave droppings, Don’t leave food open in the dining room, put them into the sealed bins,
Unopened bags in plastic containers Clean dining room tables after each meal period so they are completely clean. Mops and brooms – mop area with a hanger, not outside so they freeze. Mop-room. In the laudry area, hanger on the wall. Cover the trash cans at night, someone should pick up extra trash every week and make it clean. If you smoke you have to wash your hands afterwards.
Top three changes: Not working when you are sick, Not touching ready to eat food with bare hands Temperature, time, and all the times when temperature is important