Prep Cook Training Manual With Washout - Wurst Haus
Prep Cook Training ManualWurst Haus German Deli & Restaurant15/28/05
Prep Cook Training ManualTable of ContentsINTRODUCTION .2PREP COOK FUNCTION AND RESPONSIBILITIES .3General Job Guidelines and Responsibilities .3Prep Cook Job Functions.4Qualities of a Good Prep Cook.6KITCHEN CLOSING CHECKLIST .7Prep Area.7Freezer.7Refrigerator .8KITCHEN SANITATION AND CLEANLINESS .9Major Causes of Food borne Illness.9FOOD HANDLING AND STORAGE .12TEMPERATURE FOR FOOD SAFENESS .17KITCHEN EQUIPMENT AND TERMINOLOGY .18KITCHEN TOOLS .21COOLING & VENTING PRODUCTS .24CONTROLLING WASTE AND STORAGE.25SAFETY .26THE GUEST .33PERSONAL APPEARANCE .34Dress Code .34HOURS OF OPERATION .35LOST AND FOUND.36PERFORMANCE STANDARDS .37Eating or Drinking.39After Shift Behavior .39CONCLUSION .40Wurst Haus German Deli & Restaurant15/28/05
Prep Cook Training ManualIntroductionCongratulations on your employment as a Prep Cook at the Wurst Haus German Deli andRestaurant! We will provide you with the training you need to be successful. As a PrepCook you'll be an important part of every meal we serve and each guest's experience inour restaurant. We take great pride in our quality food and clean, efficient kitchen. Ourhigh standards can only be maintained through great people like you who share ourvalues and desire to do the very best job possible for our guests every day.The guidelines listed on the following pages have been established to help you in youreffort to provide these qualities to our guests. Along with the hands-on training you willreceive, this manual will provide answers to questions you may have regarding theoperating procedures for the Wurst Haus German Deli and Restaurant.Once again, welcome to the Wurst Haus German Deli and Restaurant Team!Wurst Haus German Deli & Restaurant25/28/2005
Prep Cook Training ManualPrep Cook Functions & ResponsibilitiesYour role as a Prep Cook at the Wurst Haus German Deli and Restaurant is extremelyimportant to our success. You will be trained extensively on how to perform your job.Your speed and efficiency are imperative to the smooth operation of the kitchen. Youneed speed to successfully complete your tasks. Your efficiency and consistency willhelp assure 100% guest satisfaction. You will be provided with high quality products andthe necessary tools and equipment to complete your daily duties.General Job Guidelines And Responsibilities Always arrive at least 5 minutes before your scheduled time. Always come to work with a clean uniform. Check your duties for the day by reviewing prep list, coolerpull list, etc. Get organized and plan your day before beginning your work. Sanitize and clean your work area. Clean as you go - maintain a clean station and work areaTHROUGH OUT THE DAY. Follow the recipes - ensure the quality and consistency of everybatch recipe that goes from our prep kitchen to the properworkstation on the line. Be a team player - support and assist your fellow teammembers whenever possible. Ensure that all slicers, scales, refrigeration and cookingequipment are operating correctly and at the propertemperature. Report any broken or malfunctioning equipment to the kitchenmanager or manager-on-duty. ALWAYS follow safe food handling practices.Wurst Haus German Deli & Restaurant35/28/2005
Prep Cook Training Manual Maintain your daily and weekly sanitation and maintenanceschedules. Never store raw poultry, meat or fish products above cooked orready-to-eat products. Maintain a safe, clean and organized workstation and walk wayin the prep areas. Use our product labeling system to label, date, rotate and storeall food products. Prepare only what is on the Daily Prep List. Clean all equipment and workstations immediately after use. Do not work more than scheduled hours unless directed bymanager-on-duty. Always check with Manager prior to checking out.Prep Cook Job Functions1. Clock in.2. Get apron and towels.3. Scrub hands.4. Sanitize work area with sanitation-solution.5. Get organized - assemble your tools including cutting board, scale,knives, pans, measuring tools, etc.6. Review Prep List - prioritize, determine what products are neededto open.7. Begin working on Prep List items.8. Don't work on too many items at one time. Limit yourself to 2products at once.Wurst Haus German Deli & Restaurant45/28/2005
Prep Cook Training Manual9. During lunch, provide backup for anything needed on the line.10. Maintain a clean work area - clean as you go.11. Do not allow any products to remain in the danger zone (45-140degrees F) for more than one hour before being prepared.12. When all Prep List items are complete, have kitchen managerreview and check out.13. Cleanup - Clean all utensils Scrub and sanitize sinks and countertops Clean walls around work areas Put back all utensils, equipment and measuring tools in theirstorage places. Sanitize all counters, sinks and equipment Clean and organize coolers - all products should be in theirproper shelf location and in proper covered container. Sweep and clean walk-in floor. Sweep and clean dry storage area. Dispose of apron, towels and any soiled linen in theappropriate dirty laundry bins.Wurst Haus German Deli & Restaurant55/28/2005
Prep Cook Training ManualQualities of a Good Prep CookEfficiency And SpeedA good Prep Cook must work quickly andefficiently to provide the quantity ofproducts needed to keep up with ourvolume of business.Organization AndFocusA good Prep Cook stays focused on oneor two tasks at a time and completes thosetasks before moving on to something else.The workstation is not cluttered, when onetask is finished, utensils, tools andequipment are cleaned and put away if notneeded.Attention ToCleanliness AndSanitationMuch of a Prep Cook's job is involvedwith maintaining standards of cleanlinessin the kitchen. A good Prep Cook must beaware of our cleaning and sanitationstandards and must maintain themconsistently.Always a Team Player A good Prep Cook is always aware ofwhat's going on in the kitchen and is readyand willing to help others get the jobdone.Wurst Haus German Deli & Restaurant65/28/2005
Prep Cook Training ManualKitchen Closing ChecklistPrep Area Clean and organize under prep tables Clean, wipe and dry sinks Clean, wipe and dry walls Clean and sanitize countertops Empty and reline all trash cans Clean and organize dry storage area Sweep and mop prep area floorFreezer Verify that temperature is between 0 and 10 degrees F. Clear the floor Organize shelves Rotate products, oldest products in front, discard products thathave exceeded their pull date Sweep and clean floorWurst Haus German Deli & Restaurant75/28/2005
Prep Cook Training ManualRefrigerators Verify that temperature is between 36 and 40 degrees F. Ensure that all products are covered and in the proper containers Organize shelves, ensure that all containers are (Daydot) labeled Rotate products, oldest products in front, discard products thathave exceeded their pull date Clean and wipe racks from top to bottom Sweep, scrub and dry mop floorWurst Haus German Deli & Restaurant85/28/2005
Prep Cook Training ManualKitchen Sanitation & CleanlinessThe responsibility of management and staff to protect the public fromfood borne illness is fundamental. A food borne illness is simply adisease that is carried, or transmitted, to human beings by food.Throughout your training, you will receive information concerningproper temperatures of food storage and serving, as well as, cleanlinessstandards, proper use of chemical cleaning, and disinfectant products. Itis always our #1 objective to operate our restaurant at the highest levelof sanitation and cleanliness for the benefit of our guests andemployees.Major causes of food borne illness Poor personal hygiene Employees with a infectious illness Improper food handling & storage Unsafe food holding temperatures. Food left in the danger zoneof 40 to 140 for four or more hours. Unsafe reheating & cooling of foods Unsanitary dishware, utensils and equipment Cross contamination - the transfer of harmful microorganismsfrom one food product to another Improper chemical storagePersonal HygieneAlways wash your hands . . .1. Before starting work2. After . . . using the restroomWurst Haus German Deli & Restaurant95/28/2005
Prep Cook Training Manual smoking or eating touching money, raw food, your face, hair or skin combing your hair, handle anything dirty you cough, sneeze, or blow your nose cleaning, talking our the garbageHow to wash hands properly1. Use warm water2. Use soap to build up good lather3. Use nail brush to clean nails4. Rinse and repeat5. Dry hands with disposable towel or air dryer (never use your apronas a hand towel)Personal Grooming Fingernails - Keep your fingernails short and clean. Don't wearfingernail polish or false fingernails. Maintain clean teeth, hair, hands and body. Use deodorant. Do not wear rings or loose jewelry; it can cause injury bygetting caught on sharp objects and equipment. Use cologne or cosmetics moderately. Hair - Never touch your hair while handling food. Wear a hator hairnet at all times. Do not eat, drink or chew gum while you are working.Wurst Haus German Deli & Restaurant105/28/2005
Prep Cook Training ManualPersonal Health Stay at home if you have the flu, sore throat, fever, diarrhea,vomiting, headache or dizziness. Contact the restaurant and speak to a manager if you are sickand feel you need to say home.Wurst Haus German Deli & Restaurant115/28/2005
Prep Cook Training ManualFood Handling & StorageChecking in productsUse thermometer to measure temperature of products. Reject productsif the temperature is above the following amounts.ProductTemperatureFresh meat40 F or lowerFresh poultry40 F or lowerFresh fish40 F or lowerFresh lobster, shrimp and shellfish45 F or lowerMilk & milk products– 40 F or lowerIce cream6 to 10 FLiquid eggs40 F or lower Reject cans that are dented, leak, contain rust or are missinglabels Reject produce that has any signs of mold, spoilage or insectdamageAvoid cross contamination from one food item to another Keep separate cutting boards for raw and cooked foods. Never mix leftovers with fresh food. Store fresh raw meats, poultry, and fish on lowest racks. Sanitize thermometers after each use.Wurst Haus German Deli & Restaurant125/28/2005
Prep Cook Training Manual When thawing raw foods in the refrigerator, place them on thelowest shelf.Store foods and equipment properly Cover, label, and date foods in storage. Do not store food in open containers. Empty all canned products and store in proper containers. Always place raw food products below cooked or ready-to-eatproducts. Store new foods behind old ones so older products get usedfirst. Always place food in clean containers or wrappers. Keep storage containers off the floor and away from the wall. Check temperatures of refrigerators and freezers daily.ProductTemperatureRefrigerator air temperatureBetween 35 - 38 FFreezer air temperatureBetween -10 - 0 F Defrost freezers as necessary. Frost build up causes freezers towarm up. Throw away any food that gets beyond its use-by or expirationdate. Dry goods and storage areas should be cool and dry. Do not store food or equipment under exposed server lines. Keep storage areas clean.Wurst Haus German Deli & Restaurant135/28/2005
Prep Cook Training Manual Store all equipment so that dust cannot settle on it. Store chemicals and pesticides separately from food.Handle ice and tableware properly Use clean scoops or tongs to pick up ice; do not use hands orglass. Store scoops or tongs in a clean container, not in the ice. Do not store any food or beverage in the ice. Avoid touching food contact surface with dishes, utensils, etc.Chemical handling & storage Always wash your hands thoroughly and change your uniformafter handling chemicals Store away from food preparation, handling and storage areas. Keep chemicals in their original containers or another clearlylabeled, sturdy container. Never allow chemical to come in contact with food.Immediately throw away any food that comes in contact withchemicals of any kind. Clean up chemical spills promptly, then wash your hands andchange your uniform. Never place food in chemical containers or place chemicals ina food container.Dispose of waste properly Take garbage out frequently.Wurst Haus German Deli & Restaurant145/28/2005
Prep Cook Training Manual Keep garbage areas clean and sealed. Clean and sanitize garbage cans regularly. Store soiled linen in a laundry bag or non-absorbingcontainer.Keep insects and animals out by . . . Keeping doors closed. Taking garbage out frequently and keeping garbage areasclean. Report any holes where an animal can enter. Do not provide a free meal for any animals.Kitchen Cleanliness Sanitation solution (spray) should be used on all food contactsurfaces after they have been cleaned or when switching fromone food product to another. Sanitation solution should be always being accessible in thekitchen. Frequently rinse all cloths used to wipe counters inthis solution. Store all cleaning products, insecticides, poisons and chemicalsAWAY FROM FOOD. Wash mops like brushes - in hot water and hang to dry. Rinsemop buckets immediately and store after use. All employees should help maintain clean and organized walkin, freezer, dry storage and other storage areas. All pots and pans, food storage containers and trays should beinverted after cleaning.Wurst Haus German Deli & Restaurant155/28/2005
Prep Cook Training Manual Maintain and clean kitchen equipment on a regular basis. Clean microwave oven door seals and cavities regularly.Sanitation Solution and Spray Our sanitation solution is safe to use on all equipment andsurfaces that come into contact with food products. It requiresno rinsing or wipe down after use. It evaporates very quicklybecause it has a high bleach content. Use our sanitation solution spray frequently and generously. Plastic spray bottles should be used and accessible anywhere inthe kitchen. After cleaning equipment and counters, spray generousamounts of sanitation solution. Clean towels should be available for use with sanitationsolution.Wurst Haus German Deli & Restaurant165/28/2005
Prep Cook Training ManualTemperatures for Food SafenessTABLEWARE & UTENSILSANITATIONFOOD HANDLING & STORAGE(internal temperature of food)Maximum temperature for mechanicalorinse 195oMechanical final rinse at nozzle 180Maximum final rinse temperature atodish level 170(mechanical or dip rinse)165oTemperature for mechanicalodishwashing 150Food cooked to this temperature - mostharmful bacteria killed150o Minimum safe temperature of hot foods140oStore or display hot cooked foods abovethis temperature (after cooking)oWater temperature for hand 130dishwashing120oRapid Bacteria Growth110oTemperature for hand dishwashing100o100oNormalRoomTemp.DANGER ZONEFORFOOD SAFENESS70o45oo3433o32oCold or chill food storage (slow bacterialgrowth)Seafood0o-5oFrozen food storage(not for freezing food)-10oWurst Haus German Deli & Restaurant175/28/2005
Prep Cook Training ManualKitchen Equipment & TerminologyTermDescriptionBlanchTo immerse in boiling water or oil to loosenskins, partially cook and heighten color andflavor. (Example: our home-made fries)ColanderA large bowl-looking utensil with many holes,used for draining, straining and washing food.ChopTo cut into small pieces but much larger piecesthan in mincing or dicing.China CapStrainerMetal strainer with pointed, perforated tip.DiceTo cut into small pieces, usually 1/8" x 1/8" or1/4" x 1/4"."86"Term used when kitchen is out of a particularitem or when customer has requested that anitem be withheld from an order (example: dinnersalad but "86" the tomatoes).Ice BathSteps used to cool down a hot product quicklybefore refrigerating.LexanDurable, clear plastic container used for storingfood.Measuring CupsUsually a set of 4 different sized cups used formeasuring liquids and some solids. Cups haveindentations for smaller quantities.Pot SinksDeep sinks used for washing dirty pots and pans.Wurst Haus German Deli & Restaurant185/28/2005
Prep Cook Training ManualTermDescriptionPrep SinksDeep basin used for food preparation only. Potsand pans are not to be washed in these sinks.Screens are placed over the drain openings andmust not be removed.ScalesEquipment used for weighing food.Sheet PansLarge pans used for food storage, cooking andbakingShelf lifeTerm used to describe the length of time aproduct can be stored without the loss of quality.SimmerTo h
Prep Cook Training Manual Wurst Haus German Deli & Restaurant 2 5/28/2005 Introduction Congratulations on your employment as a Prep Cook at the Wurst Haus German Deli and Restaurant! We will provide you with the training you need to be successful. As a Prep Cook you'll be an important part of every meal we serve and each guest's experience in
All Star Legacy Divas Junior Prep Level 2 17 73.3 3 3 3 Shockwave Allstars Intensity Junior Prep Level 2 21 71.9 4 NA NA Galaxy Allstars SuperNova Junior Prep Level 2 11 68.4 5 NA NA Shockwave Allstars Vortex Senior Prep Level 2 30 72.8 1 1 1 FAME Victorious Senior Prep Level 2 21 72.5 2 2 2 Shockwave Allstars Flare Junior Prep Level 3 22 72.35 .
PrEP is a choice -Depending on situation, PrEP may be a life-long commitment or only used during "seasons of risk" PrEP is one of many HIV prevention strategies -The more approaches used, the better the protection against HIV Individuals must test HIV negative to start and continue PrEP Adherence is essential for PrEP to work,
This plan addresses both Cook County and the Grand Portage Reservation. Grand Portage lies within the boundaries of Cook County, but is managed by the Tribe and is not subject to Cook County's administration. However, for the purposes of brevity, this plan will be referred to as the Cook County Comprehensive Trails Plan.
aray@cook.k12.ga.us Emily Dishman, Special Education Director Phone: 896-2296 edishman@cook.k12.ga.us Debra McNair, Alternative School Director Phone: 896-2294 dmcnair@cook.k12.ga.us Delane Purvis & Lee Browning, Transportation Phone: 549-6556 dpurvis@cook.k12.ga.us Patrina Fordham, School Nutrition Director Phone: 896-1891
essential part of your training and the EMPOWER Test Prep course. Video explanations for all Official Guide question are also available in the EMPOWER Test Prep library. POWERPREP PLUS Online - Practice Tests 1, 2, and 3 Included in certain EMPOWER Test Prep resource plans, or available at a 25% discount in your EMPOWER Test Prep account.
4.1.1 The AIP — Cook Islands includes this manual and the AIP Supplement — Cook Islands. 4.1.2 Amendments to the AIP — Cook Islands are issued at regular intervals in accordance with the ICAO AIRAC schedule. The amendment cycle for the AIP — Cook Islands is shown in Table GEN 0.1 - 1 . Table GEN 0.1 - 1 Amendment Schedule
Colon cleansing tips: 1. Stay near a toilet! You will have diarrhea, which can be quite sudden. This is normal. 2. Continue to drink the prep solution every 10-15 minutes, as directed. Drinking the NuLytely cold (over ice or refrigerated) may be easier. Some people also find it easier to drink it with a straw. 3.File Size: 201KBPage Count: 5Explore furtherHow to Do a Bowel Prep for Colonoscopy or Surgerywww.verywellhealth.comBowel Prep Caseshermainengorx.files.wordpress.comBOWEL PREP INSTRUCTIONS FOR COLON SURGERYwww.universitybariatrics.comBowel Preparation for Colorectal Surgery Stanford Health .stanfordhealthcare.orgBOWEL PREP INSTRUCTIONS FOR COLON SURGERYwww.universitybariatrics.comRecommended to you based on what's popular Feedback
Application of Silicon Carbide in Abrasive Water Jet Machining Ahsan Ali Khan and Mohammad Yeakub Ali International Islamic University Malaysia Malaysia 1. Introduction Silicon carbide (SiC) is a compound consisting of silicon and carbon. It is also known as carborundum. SiC is used as an abrasive ma terial after it was mass produced in 1893. The credit of mass production of SiC goes to Ed .
