2016 Culinary Playbook_12/16 - revised 12/14/20

2016 Culinary Playbook_12/16 - revised 12/14/20

P L AY B O O K Culinary

About This Guide • All information in this guide is for use by TouchPoint Support Services associates only. Because our processes and procedures are proprietary, broader distribution is strictly prohibited. This guide should never leave the work premises. • While these guides are printed and static, the online version is kept up-to-date. Please use the digital playbook on the TouchPoint intranet to print information for posting or training.

Essentials This list represents the “essentials” of service delivery. These proven elements enable us to deliver consistently on TouchPoint standards. The Essentials are considered mandatory. 1. We publish all menus in webtrition and use as a source for culinary production • Recipes are followed • Portions • Nutritional information 2. We serve fresh vegetables with the exception of peas and corn • Color • Texture • Flavor • Cooking technique 3. We thaw all protein under refrigeration • Items are not cooked from frozen. • Items are fully thawed prior to cooking. • Order/ purchasing according to anticipated thawing times. • Alternative methods for thawing are not to be used. 4. We properly hold items for service • Hot items are not held in water or broth. • Use appropriate pans. • Stir hot items as needed to maintain temperatures. • Keep cold items under refrigeration

• To access this guide online, click on the “Associate Login” link on IAmTouchPoint.com

• In the text, you will see items highlighted in blue that reflect hyperlinks. The hyperlinks are functional only in the digital playbooks.

©2020 TOUCHPOINT SUPPORT SERVICES. ALL RIGHTS RESERVED; UPDATED DECEMBER, 2020

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5. We batch cook throughout service • Vegetables: less than 20 mins prior to service /sautéed veggies 15 mins prior to service • Proteins: Less than 10 mins prior to service, in small batches

• Fried foods: less than 30 minuts prior to service • Hot foods: Hold hot items less than 2 hours

6. We slice all deli meat in house • Purchase only whole muscle proteins used for deli slicing. • Use appropriate settings for slicer. 7. We make mashed potatoes from real potatoes • The exception would allow for potato pearls with modified textured diets. • Purchase Sysco ¼ diced potatoes • Use Webtrition recipe

8. We fill out all regulatory logs on a daily basis (Taste & Temperature logs) • Include temperature • Monitoring the quality rating 9. Taste all food prior to service. • Verify on the taste and temperature log • Return and correct any unsatisfactory product.

10. We conduct daily production meetings • Photos in binders (or tv monitors) used to maintain consistency • Train cooks on plate presentation • Food presented to patient in a visually appealing manner, according to presentation photos used at each meal period. • Cooks and chefs taste food throughout production

TABLE OF CONTENTS Food Philosophy . .................................................................. 4 Food Sustainability ................................................................ 6

FOOD PRODUCTION MANAGEMENT Patient Menu ....................................................................... 84 Retail Menu........................................................................... 86 Catering Menu . ................................................................... 88 Food Production General Production Standards............................................ 90 Daily Production Sheets . .................................................... 96 Daily Production Meetings................................................ 100 Menu Management . ......................................................... 102 Standardized Recipes ....................................................... 106 Recipe Conversions . ......................................................... 110 Menu Substitutions ........................................................... 114 Unused Portion Utilization................................................. 118 Trayline Support ................................................................ 122 Retail Support..................................................................... 128 Customer Service Meetings ............................................. 132 OTHER Guide for Enteral Feeding ................................................ 138 Building an Effective Culinary Team ................................ 140 Required Trainings for Culinary......................................... 142 Culinary Service Review..................................................... 146

FOOD PRODUCT MANAGEMENT Purchasing

Approved Vendors .............................................................. 10 Ordering Procedures .......................................................... 14 Product Receiving ............................................................... 18 Using Foodbuy..................................................................... 26 Managing Food Cost........................................................... 28 Food Storage Food and Supply Storage . ................................................. 30 Storage Temperatures ........................................................ 38 Product Flow Inventory Control . ............................................................... 42 Issuing Product from Storage . ........................................... 46 Departmental Food Requisitions ....................................... 50 Product Safety Using and Calibrating Thermometers................................ 54 Food Safety and Security. ................................................... 58 Food Safety Audit ............................................................... 62 HACCP.................................................................................. 66 Product Recall....................................................................... 78

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Why this is important:

We have a food philosophy and mission statement to:

• Describe the importance of how we value food quality.

• Help you make decisions about the food you prepare and serve.

What to do:

Food Philosophy

• Share this philosophy and mission statement with your team.

• Use this to guide decisions.

OUR PHILOSOPHY: Creating food with great flavors to support our wellness platform and innovative cuisines. OUR MISSION STATEMENT: Our culinary team creates food with integrity that nourishes and inspires our patients and guests.

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Why this is important: We care about people and the world we live in. We are absolutely committed to sustainability in everything we do. This means we are careful about what products we use and how we use them.

What to do:

•Understand and share with your team what sustainability means. Here are some important guidelines: o Don’t waste food or any other product. o When you use disposables, choose products that are as good for the environment as possible. o Buy products that are locally made or grown whenever you can. o Use products that are made or grown in a way that’s good for the environment (environmentally friendly).

Sustainability

o Buy products that come from renewable resources such as sustainable seafood.

• Follow the recommendations from Foodbuy for sustainable products.

• Reference the Sustainability Solutions page on MyCompass under the Business Excellence tab.

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FOOD PRODUCT MANAGEMENT

Why this is important:

A current approved vendor list will give you:

• A reference to track food.

• Consistent quality, service and pricing.

• Assistance with resolving quality issues.

• Help for interim managers.

PURCHAS ING Approved Vendor List

What to do: • Use vendors selected by Foodbuy. Your Foodbuy representative can answer any questions you have.

• Check the vendor list monthly to be sure that you are up-to-date with any changes of vendors due to rebids.

• Follow our Model Market system. Doing this will help you understand Foodbuy guidelines for HACCP procedures, substitutions, out of stocks, credit adjustments, or damaged goods. You can find the Model Market Vendor List for your area on the Foodbuy tab on My Compass. • The Model Market list should contain only one preferred broadline vendor. Foodbuy will not approve backup vendors.

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• Follow our Managed Order Guide (MOG) when buying from each of your approved vendors.

DAY OF WEEK ORDER IS PLACED

DAY OF WEEK ORDER IS DELIVERED

CONTACT PERSON

VENDOR NAME

PHONE NUMBER

ITEMS SUPPLIED

• If you need a supplier who isn’t on our approved Model Market list, please visit the Compass Management Suite and click on Administration and support tab. Go to Myrequest, and then Supplier Maintenance\Maintenance request. Once there, there is a link for Model Market exception.

• Use your P-card for non-Model Market purchases.

• A couple of things to remember: o Use only approved vendors through the supplier products list, including food, linen, paper products and cleaning agents. o Don’t purchase or use homemade products, unpasteurized juice products or sprouts.

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Why this is important:

Ordering procedures ensure that food and supply orders and deliveries are timely. This ensures adequate availability of products to meet daily needs and to maintain established inventory levels.

Poor ordering procedures can cause:

• Product shortage.

• Compromises in daily production.

• Excess inventory (see Inventory Management).

PURCHAS ING Ordering Procedures

What to do:

• Identify all products that you need to meet daily needs for all services.

• Identify items to order by the par stock method (i.e., staples versus “off the menu”).

• Order “off the menu” items so that deliveries coincide with when you will use them.

• Take physical inventories before placing orders.

• Set up an order and delivery schedule for your suppliers. Keep a current delivery schedule on hand at all times.

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• Ordering procedures must be documented and up-to- date so that ordering is not dependent on one person.

• All products ordered must comply with product specifications developed by the our culinary team and Foodbuy. Use the MyOrders System to purchase preferred product from the Managed Order Guide (MOG).

• Make all purchases, including chemicals, through Model Market vendors. Maintain a current approved vendor list.

• Evaluate seasonal price increases. Adjust menus during peak periods to control food costs. Read Foodbuy communications to stay abreast of market changes.

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Why this is important: Receiving procedures ensure that the food and supply deliveries are accurate and the products are both safe and of appropriate quality.

Poor receiving procedures can cause:

• Unacceptable product to enter the system.

• Failure to identify shortages or incorrect shipments.

• Inability to obtain credits and corrections from suppliers.

• Violation of local, state or federal regulations.

PURCHAS ING Product Receiving

What to do:

• Know the rules that apply to receiving products at your location.

• Only a manager or trained designated associate is allowed to receive products. Notify security if a person who does not belong in the receiving area is present. • Keep the receiving area clean. Follow HACCP procedures when receiving goods. Receiving CCP – HACCP Compliance Plan (Sign MQAS-1)

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• Set delivery times with your supplier to suit the business and facility needs. Don’t allow deliveries before the dock/ department opens for the day or when no one is there.

5. C heck prices of substitutions as per the term of the agreement with the preferred distributor.

6. R efuse delivery of items not ordered or unapproved item substitutions (check with director first).

• Document damage, shortage, or refusal of product on the invoice.

• Check and approve the delivery ticket. Sign the delivery ticket only after you have checked everything and after you have documented any refusals or other issues. Keep a copy.

RECEIVING CHECKLIST

Crosscheck the delivered item to the invoice sheet/specifications.

CHECK ACCURACY OF THE DELIVERY:

f YES

g NO

P ACCEPT

PUT ITEM ASIDE TO RETURN OR NOTE

Correct?

1. Crosscheck the delivered item to the invoice sheet/specifications.

Count all product not sold by weight. Check the number of cases and count all items in opened cases.

2. Count all product not sold by weight. Check the number of cases and count all items in opened cases

f YES

g NO

P ACCEPT

MAKE NOTE ON INVOICE

Correct?

Weigh all product sold by weight (for accuracy) on a receiving scale.

3. W eigh all product sold by weight (for accuracy) on a receiving scale. Scales should be conveniently located and regularly calibrated for accuracy, according to the manufacturer’s recommendations. a) Check for net weight (apart from ice, water, and packaging)

f YES

g NO

P ACCEPT

MAKE NOTE ON INVOICE

Correct?

Check cases from top to bottom. Quality must match specifications. Verify sizes of portion-controlled meats.

b) Weigh each cut of meat separately c) Record received weights on invoice

f YES

g NO

P ACCEPT

PUT ITEM ASIDE TO RETURN OR NOTE

Correct?

4. C heck cases from top to bottom. Quality must match specifications. Verify sizes of portion-controlled meats.

Check quality of the product using the instructions below. Refuse delivery of items that do not meeting acceptable standard. Check with Director on all returns.

Move on to quickly store the product in the right locations.

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Check quality of the product:

6. Check for pests and appropriate product expiration dates. Refuse product with evidence of pests and product past the expiration date. 7. Check for any evidence of thaw, refreezing, rust, leakage and dented cans, and refuse delivery of these items. Check for ripeness of produce. 8. Refuse all damaged or otherwise suspicious products, including leaking products and packages with holes, tears, slashes, or punctures.

1.Use a thermocouple or pocket digital thermometer when receiving potentially hazardous food. Randomly check the temperatures of 5% to 10% of refrigerated perishable goods. 2. Refrigerated, potentially hazardous foods must be at a temperature of 41 o F or less when removed from truck, with the exception of raw shell eggs which may be at 45 o F or less. 3. Check any time-temperature indicators on packages for changes in color that indicate that the product has exceeded safe limits in storage. 4. Refuse products that do not meet HACCP guidelines for sealed packaging and temperature maintenance. Product rejection must be made based on the internal product temperature, not the packaging temperature. For packaged foods – Insert the thermometer probe between two packages in the center of the case. Complete the Receiving Log in the Quality Control Forms package. 5. Frozen food must be received frozen solid. Refuse frozen products that have thawed or show evidence of refreezing, including food with large ice crystals or frozen liquid or juice inside the package

9. Refuse all products without appropriate manufacturer labeling.

10. R efuse products that have less than seven days expiration after delivery date.

STORING THE PRODUCT:

1. Store and secure goods in proper storage areas as quickly as possible, focusing first on frozen and refrigerated items.

2. Rotate items: first in, first out.

3. Give priority to frozen and highly perishable items. Store foods requiring refrigeration as quickly as possible to avoid them reaching 45 o F or higher. 4. Before you store foods, date them with the received date as outlined in Policy B006 in the Policy and Procedure manual.

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5. Store damaged goods separately from non-damaged goods in an area marked for product return.

FOR MILK DELIVERIES:

1. Check the expiration date. If it cannot be used within the time allowed before expiration, refuse delivery.

2. The temperature of the milk at delivery should be 41 o F or below when removed from truck. A “best practice” is to check the temperature when the driver positions it on the tailgate for inspection. If this cannot be done milk may be accepted at temperatures up to 45 o F upon receipt of the delivery in the kitchen. Milk should be inspected and stored immediately, even if the driver is making multiple trips into the department. a) If the milk temperature is 46 o F or above notify the manager to immediately conduct a review of the delivery, including physically checking the truck temperature. b) Open a carton and insert the sanitized thermometer probe into the milk until the tip is immersed. Do not let the tip touch the sides or bottom of the carton. c) Bulk Milk – for milk in bulk packaging, fold the soft plastic bag or pouch around the thermometer probe. Be careful not to puncture the plastic.

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Why this is important:

Foodbuy is our Compass purchasing sector.

Using Foodbuy ensures that: • Our food comes from a safe and trackable source.

• Our products are the right quality and cost for our recipes.

• We have support whenever we have a problem with a product or supplier.

PURCHAS ING Using Foodbuy

What to do:

• Contact your Corporate Executive Chef (CEC) or Field Implementation Manager (FIM) from Foodbuy to set up your Foodbuy program.

• Integrate Foodbuy into your ordering, and production systems as described elsewhere in this SOP manual.

• Visit the Foodbuy section on MyCompass for more information.

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Why this is important: The reason we are hired by our clients, aside from consistent quality is to manage costs. Food cost is the hardest to manage because of the many ways that food is wasted or badly used.

What to do: • Have a strong well planned menu program based on the corporate menus and guidelines provided to you. • Use Foodbuy for everything that it can be used for. Pay attention to the alerts and guidance that Foodbuy sends to make sure you are buying the best products at the best times.

PURCHAS ING Managing Food Cost

• Use Webtrition and all of its tools to the fullest.

• Use all of the cost control tools available to you - especially the food cost checkbook on MyCompass.

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Why this is important: Food and supplies need to be stored in a way that keeps them safe, secured and in good condition. It also needs to be stored in a way that preserves freshness and prevents contamination.

What to do:

IN GENERAL:

FOOD STORAGE Food and Supply Storage

• Pay attention to the “sell-by” or expiration date. Sometimes these dates are called “best-by”, “enjoy- by” or “use-by” followed by the date. This is the last date that we can either use or sell the product. • This date is also the last date that we want anyone to eat or drink the product. Throw out food that has passed its expiration date. • Cover, label and date unused portions and open packages. Use the orange food label on all opened products. Complete all sections on the label.

• Use the Food Storage Chart Quality Control Logs to decide on discard dates for food ltem.

• Only people who are assigned to work in a storage area should be allowed in at any time.

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• There are three types of storage listed here: dry, refrigerated and frozen. Each has important rules to follow.

• Keep the room safe for all staff. Store heavier items on lower shelf 20 pounds or under. Store heavy products (over 20 pounds) on shelves between knees and shoulder height. Don’t stack cases too high. Stack case like bricks with layers running perpendicular.

DRY STORAGE

• Refer to your policy and procedure manual and your local health code for recommendations on storage of specific products. • Follow the P&P guidelines Storage Procedures for: o Distance from floor and ceiling for storage o Storage in original containers o Containers allowed for open case storage o Orange labels for open case storage

o How to use and store scoops o Storage or waterproof products such as soda canisters o What to do with expired products and damaged goods

o Storing, labeling and access to of cleaning supplies and flammable items such as sterno o Storage of paper products o Storage of linens o Temperature and humidity of the room

• Arrange items neatly on shelves in the same order as the inventory book.

• Date and rotate items; first in, first out (FIFO).

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REFRIGERATED STORAGE

• Date and rotate items; first in, first out (FIFO). Discard food past the use-by or expiration date.

• Refer to your P&P manual under Storage Temperatures for the correct temperatures for refrigerated and frozen food storage areas.

• Space foods on shelves to allow for air circulation. Do not overcrowd food and do not cover shelves with foil or paper. • Cover food on “ladder/speed” racks completely to keep products clean. Either use a bag that covers the entire cart, or cover each tray individually.

• Separate refrigerated goods by type (meat, fish, poultry, dairy, produce).

• Separate cooked and raw foods. Store ready- to-eat and cooked food above raw food.

• Check produce every day and remove spoiled pieces.

• Follow the P&P guidelines Storage Procedures for: o Distance from floor and ceiling for storage o Storage in original containers o Storage of open canned fruits and vegetables o Containers allowed for open case storage o Labels for open case storage o Storage of bulk items o How to use and store scoops o Use of bags for storage o What to do with expired products and damaged goods • If raw animal foods are stored on the same rack, store them in this order from top of the rack to the bottom of the rack: fish, whole cuts of beef, pork, ground meat and poultry.

• Store raw ingredients below cooked products – never the other way around.

• Observe safety practices. Store heavier items on lower shelves between knee and shoulder height.

• Do not leave utensils in products at any time.

• Arrange items neatly on shelves in the same order as inventory book.

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FROZEN STORAGE

• Food stored frozen should be kept no longer than 90 days for quality purposes.

• Refer to your P&P manual under Storage Temperatures for the correct temperatures for refrigerated and frozen food storage areas.

• Date and rotate items; first in, first out (FIFO). Discard food past the use-by or expiration date.

• Follow the P&P guidelines Storage Procedures for: o Distance from floor and ceiling for storage o Storage in original containers o Containers allowed for open case storage o Orange labels for open case storage o Storage of bulk items o How to use and store scoops o Use of bags for storage o What to do with expired products and damaged goods

• If there is a stripe painted around the edge on the floor, don’t store anything on the stripe.

• Keep foods solidly frozen so that they are hard to the touch.

• Space items on shelves to allow for proper air circulation. Do not crowd food and do not cover shelves with foil or paper.

• Wrap food tightly to prevent cross contamination.

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Why this is important: Making sure that storage temperatures are right for the product is very important to food safety. Checking and recording temperatures is also an important regulatory issue.

What to do: • Check your refrigerators and freezers every day to make sure that the thermometers show that the temperature is in the right range (below).

FOOD STORAGE Storage Temperatures

MIN

MAX

-10°F

0°F

Frozen Storage

Refrigerated Storage

34°F

41°F

• Make sure that each refrigerator and freezer has a built in indicator or recording thermometer. This thermometer must be accurate to -/+2°F.

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• Make sure that each unit has a second hanging thermometer in addition to the built-in thermometer. Put the hanging thermometer in the warmest part of the unit. A good location is near the door. It must be out of the air stream from the unit’s fan. These thermometers also need to be accurate to -/+2°F.

1. Check simple things like making sure the door is closed to see if this corrects it.

2. Take temperatures of foods to determine if food is over 41°F.

3. If you think that potentially hazardous food has been higher than 41°F for more than 2 hours, throw it out.

• Keep accurate records of temperatures. Use the log in the Quality Control Logs. Here is how to do that:

4. If the food has been over 41°F for less than 2 hours you can decide to chill it quickly or cook it. See the P&P manual for more detail. 5. If the unit is a freezer check to see if food is thawed. If the temperature is between 10°F and 41°F, move it to a refrigerator and use within 24 hours. Do not refreeze.

1. Each month you should start a new temperature log for each unit. Keep the log near the unit on a clipboard so it is easy to get to.

2. Keep each month’s forms on file for one year.

3. Write in the temperatures for each unit when you open in the morning and when you close in the evening.

6. Throw out ice cream that has melted.

4. Circle temperatures that are not in range. Follow up with your maintenance department to get on file for one year. Make clear notes of what you are doing to fix any issues. Refer to the P&P manual on Storage Temperatures and actions on deviant temperatures for more detail. • If the temperatures on any of your units are not right, you need to make sure that the food is safe. This is a quick check. Find more detail in your P&P manual under actions on deviant temperatures.

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Why this is important: Inventory control is an important management job of maintaining the right amount of product to meet the daily needs without accumulating an excess.

Excess inventory contributes to: • Spoilage • Theft • Loss of quality • Pest control issues • Wasted time in handling • Wasted space • Reduced company cash flow

PRODUCT FLOW Inventory Control

What to do:

1. Know the local, state or other requirements for maintaining inventory.

2. Where there are no other requirements, work to maintain an inventory close to a six-day product cost dollar value. Example: If product cost is $1000 per day, inventory should be $6000. 3. Establish par levels for routine stocked food and supply items inventoried. Consider available storage space, frequency of delivery, the our guidelines (Weekly Inventory).

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4. Items which rotate on a menu should be forecasted and ordered when needed.

5. Refer to the Accounting policies for procedures for recording/pricing/ adjustment of inventory (Inventory Management). 6. Inventory is completed and sent to the Accounting Department weekly or monthly based on accounting procedures determined for the account.

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Why this is important:

Controlling access to stored products is important to: • Reduce theft. • Control over use /cost. • Maintain product quality and safety.

What to do:

1. Using the Production Sheets as a reference, pull from storage the amounts of food specified. Make notes on the Production Sheets if you pull more or less of any items for any reason.

PRODUCT FLOW Issuing Product From Storage

2. Pull breakfast items at __________________ (time).

3. Pull lunch and dinner items at ______________ (time).

4. Load food items onto carts and deliver them to the production area, which will use them. Place foods requiring refrigeration in the production area refrigerator, unless directed otherwise. a. Deliver breakfast items at _______________(time). b. Deliver lunch and dinner items at __________(time). 5. List additional items requested throughout the day on the Issue Control Roster below this procedure. Obtain initials of person requesting the item.

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6. At the end of each day, forward Production Sheets and Issue Control Roster to the Food and Nutrition Services Department/Dining Services office.

7. Return any unused products (especially refrigerated) to appropriate long-term storage locations.

ISSUE CONTROL ROSTER

Date:

REQUESTED BY

FOR OFFICE USE

SIZE/ WEIGHT

QUANTITY

ITEM

AREA INITIAL UNIT PRICE TOTAL

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Why this is important:

Controlling and tracking food and supplies requisitioned from the department are important budgetary responsibilities. Often these are costs of the client and accurate tracking is required by contract.

What to do: 1. The requesting department must fill out a copy of the requisition form and send it to the Food and Nutrition Services Department/Dining Services by ______ (time).

PRODUCT FLOW Departmental Food and Supply Requisitions

2. Make sure that the department has a notebook of items that are approved for requisition.

3.Make deliveries once a day in the AM or PM. All requests must have an authorized signature.

4. Check with the Department Director for prior approval of unusual items.

5. To supply emergency items, (outside the regular delivery times), the requesting department should bring the requisition form to the storeroom during the storeroom hours of _____________, wait for the product and take it back to their department.

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REQUISITION FORM (Food and Nutrition Services Department/Dining Services)

DATE REQUESTED

DEPARTMENT

REQUESTED BY

ACCOUNT NUMBER

RECEIVED BY

QUANTITY OF UNITS REQUESTED

QUANTITY OF UNITS DELIVERED

UNITS PER PURCHASE PACK

PRICE PER PURCHASE PACK

PRICE PER UNIT

AMOUNT CHARGED

ITEM

Case

Coffee

Case

Coffee Filters

Case

Coffee Creamer

Case

Sugar

Box

Coffee Stirrers

Box

Tea Bags

Box

Decaf Coffee

Box

Sweet & Low

TOTAL

NOTE: THE SIGNATURE OF THE DIRECTOR IS NECESSARY FOR ALL WRITE-IN ITEMS WITH PRIOR APPROVAL.

APPROVAL BY

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Why this is important: Having the right thermometers and keeping them calibrated is important:

• To make sure that food is always at the appropriate temperature for safety and quality.

• To make sure that temperatures taken are accurate to +/-2°F .

PRODUCT SAFETY Using and Calibrating Thermometers

What to Do: • Use only pocket digital and thermocouple thermometers for temperature measurement. • Don’t use bi-metal (dial-type) thermometers. They are not permitted because of their unreliability, need for frequent calibration and slow response time. • Use a thermocouple thermometers to measure temperature of food less than two-inches thick. • To verify accuracy of thermometers: o Use a cup that is deeper than the length of the thermometer probe. o Make an ice slurry by filling the cup with crushed ice topped with cold water and stir well. o Insert the stem of the thermometer into the ice slurry, a minimum of 2 inches. Do not

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touch sides or bottom of container. o Turn thermometer on. Leave it in the slurry until the thermometer indicator stabilizes. o If the display does not read +/-2°F, of 32°F, follow the manufacturer’s instructions for thermometer calibration while continuing to hold the stem of the thermometer in the ice slurry. • Complete Thermometer Calibration Sheet (below). Complete the corrective actions column if the thermometer is recalibrated. Initial the entry. • Notify manager/supervisor about thermometers that are no longer accurate and cannot be calibrated on-site due to the design of the thermometer. Some thermometers cannot be calibrated; some thermocouple thermometers must be returned to the manufacturer for calibration.

THERMOMETER CALIBRATION SHEET All thermometers used in the department are calibrated weekly and documented on this form.

THERMOMETER IDENTIFICATION

TEMP READING WHEN IN ICE SLURRY

DATE

CORRECTIVE ACTION

INITIALS

• A great way to set up a routine at your location is to follow the instructions on this calibration info-graphic.

CALIBRATION PROCEDURE:

• Make an ice slurry by filling a cup with crushed ice that is topped with cold water; stir well.

File and retain records for 3 months.

• Insert the stem of the thermometer into the ice slurry, a minimum of 2 inches; do not touch sides or bottom of container. Turn thermometer on. Leave it in the slurry until the thermometer indicator stabilizes.

• If the display does not read +/- 2 o F of 32 o F:

o Follow the manufacturer’s instructions for thermometer calibration while continuing to hold the stem of the thermometer in the ice slurry

o Notify manager/supervisor about thermometers that are no longer accurate, but cannot be calibrated on-site due to the design of the thermometer.

• Complete Thermometer Calibration Sheet. If the thermometer is recalibrated, the corrective actions column must also be completed; initial the entry.

File and retain records for 3 months

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Why this is important: The health and life care industries require special attention to ensure that the products we serve are prepared and maintained following strict standards for food safety. Following the practices recommended here, you will be able to will meet and even exceed those recommended by the US Food Safety Inspection Service and the various regulatory agencies we work with. What to do: • Make sure that all staff is aware of the guidelines for food safety and HACCP as described in our Policy and Procedure manual, on recipes in Webtrition and the Compass Food Safety and Security Program.

PRODUCT SAFETY Food Safety and Security

• Train staff to follow all Good Food Handling Practices (GFHP’s) and Sanitation Standard Operating Practices (SSOP’s) . • Train staff to use HACCP plan which includes the Production Process Standard Operating Procedures (PPSOP’s).

• Display food safety signage in appropriate areas.

• Maintain equipment in good working order. Check equipment performance and document action taken when equipment is not working.

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• Establish a food safety and security committee. This committee must include members of the Food and Nutrition/Dining Services Department who are charged with the implementation, maintenance, review, and improvement of the food safety and security /HACCP program. • Allow designated times in the year for the committee to meet and complete the following responsibilities: o Review of the compass food safety and security program o Review of regulatory requirements

o Modifying the program o Orientation and training o Executing the program o Monitoring the program o Auditing the program o Improving the program

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Why this is important: Regardless of whether your facility has a third party food safety auditor, completing a self-assessment will: • Keep food safety top of mind in your operation. • Offer opportunities to refresh associate training. • Prepare your team for health department inspections. • Reduce your risk of a food safety incident. What to do: • Print and read the Food Safety Audit Criteria FY15 to gain an understanding of the rationale behind each line item on the audit form. • Take the Food Safety and Sanitation Audit Form to the areas in your account indicated by the header in each column. Measure or observe the line items listed on each row. • Refer to the Food Safety Audit Criteria FY15 document for further clarification of the standards. o Pay close attention to the critical deficiencies.

PRODUCT SAFETY Food Safety Audit

Typically, a critical deficiency can cause a foodborne illness incidence in and of itself and is a more serious food safety violation.

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• You can also use this audit form as a guideline in assessing your food safety and sanitation compliance 3rd Party Audit Scoring

• Complete a Food Safety Corrective Action Plan for any deficiencies identified.

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Why this is important: Food safety is very important in our business. In cooking we follow a process called Hazard Analysis of Critical Control Points (HACCP). This process helps us to be sure that we are not taking any unsafe risks in our food preparation by making sure that there are checks and controls during important points in the recipe.

What to do:

• Your P&P Food Handling Guidelines has specific detail on HACCP processes and forms to complete for documentation. Train all managers and food preparation staff on these policies.

PRODUCT SAFETY HACCP

• Put together a HACCP guide for your kitchen staff and make it easy for them to use.

• Make sure that all forms are filled out and kept on file. They will be needed for the inspectors.

• Talk about HACCP during your production meetings. Check every day to see that the steps are being followed the way they are described in your P&P. • Complete food temperature audits at “critical control points” (CCPs) every week at different times using the form in the P&P manual. Keep these forms for a year.

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• Check that all cooking and refrigeration equipment is working at the right temperatures. Keep equipment serviced or tested per the manufacturer’s instructions and keep these records in a permanent file.

• Use clean sanitized equipment for different raw food.

• Sanitize cutting boards after each use.

• Use single-use pastry bags with sanitized tips. Wash and boil cloth bags before reuse.

• The department director and the chef are responsible for completing the checks and making sure the forms are completed and initialed. See the P&P manual for specifics.

• Use disposable gloves as instructed in the P&P.

CROSS CONTAMINATION PRECAUTIONS

• Protect food from cross-contamination as described in the P&P.

PREVENTION OF FOOD ALLERGY REACTIONS

o Separate types of raw animal products o Use of separate equipment or areas or by scheduling and cleaning; for different raw and ready to eat foods o Make sure cutting boards and other food contact surfaces are cleaned between working with different foods o Use a three-color cutting board system o Keep spray bottles and chemicals away from where food is prepared (example, on the food preparation table)

• Follow the P&P guidelines for food allergens. Make sure staff is trained on how to handle an allergy reaction.

• Make sure there is an allergy point person (expert) on staff during all hours. This person can handle questions from customers about recipes and menus.

• Train staff to do the following when someone has identified an allergy: o Read all ingredient labels. Refer to the

document Reading Food Labels posted on My Compass on the Food Safety site. o Wash hands and change gloves before preparing food. o Prepare food with clean, sanitized equipment and serve on clean, sanitized dishes.

• Check that correct hand-washing is being done by all staff.

• Use clean sanitized equipment and food contact surfaces for each task.

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• Wash produce before cutting or peeling as described in the P&P.

o Prepare food to order to avoid any cross contact. o Be careful of prepared sauces or seasonings, which may contain the common allergens. o Do not serve the food if you cannot be certain that the allergen is not present.

• Train staff to use the AFVT (Antimicrobial Fruit and Vegetable Treatment) dispenser in the right way. This is a specific procedure in the P&P.

• If you cannot buy AFVT, follow the alternate procedure in the P&P.

PREVENTION OF FOOD INFECTION

• Follow the procedures in the P&P.

• Store prepared produce under refrigeration at temperature of 41°F or less.

• Use separate utensils for tasting and replace them after each use.

• Drain, clean and sanitize sinks.

• Don’t touch food with bare hands.

• Read the label of cut or sliced and bagged produce to see if it must be washed. Do not wash ready-to-use produce.

• Put a disposable glove over a cut glove when you are using one.

COLD FOOD PREPARATION

PREPARATION OF PRODUCE

• Follow the procedures in the P&P.

• Follow the procedures in the P&P.

• Make sure all potentially hazardous foods that will be served are chilled to 41°F or below before and after preparation.

• Use a clean and sanitized two-compartment sink.

• Wash hands and wear disposable gloves. • Wash only one type of produce at a time.

• Only food that you plan to prepare within 30 minutes in the kitchen. Leave the rest in the refrigerator.

• Only have food that you plan to prepare within 30 minutes in the kitchen. Leave the rest in the refrigerator.

• Return unused food (ingredients) and prepared food to the refrigerator storage as soon as possible to keep the temperature below 45°F.

• Inspect all produce for damage.

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• Microwaved food must hit 165°F at all parts. Rotate and stir during cooking and let rest for two minutes after.

THAW FROZEN MEAT/SEAFOOD

• Pasteurized shell eggs are the only approved shell egg for accounts.

• Follow the procedures in the P&P.

• Verify that Pasteurized shell eggs have a “P” on the top of each egg being used. Cook eggs without a “P” to an internal temperature of 145ºF for 15 seconds.

• Thaw under refrigeration at temperature of 41°F or less.

• Label and date food when it is pulled out and cook it within four days. Add a yellow adhesive dot to the “orange” label to indicate a product that is thawing.

• Use only pasteurized shell eggs for immediate cooking and service in poached eggs or over easy.

• Thaw deli meats and hot dogs under refrigeration; use four days of thawing.

• Check state and local regulations regarding rules for eggs.

• Avoid thawing in water and follow the procedure in the P&P when you can’t avoid it.

• Cook raw meat products to the temperatures in the guide in your P&P manual. Measure temperatures in the center of the product.

• Avoid thawing in cooking for quality purposes but if you must, allow 30% longer cooking time.

• Check hot food temperatures before the cooking is done.

• Avoid thawing in a microwave oven and then only when the food will be immediately transferred for regular cooking or will complete cooking in the microwave.

• Do not cook stuffing inside the cavity of a chicken or turkey.

• Reheat cooked foods in appropriate cooking equipment to a temperature of 165 o F in less than 2 hours.

COOKING

• Follow the procedures in the P&P.

COOLING

• Food must be finished cooking in less than six hours.

• Follow the procedures in the P&P.

• Cool foods in walk-in coolers - not in reach-in coolers.

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