Kitchen Manual Camp Ho Mita Koda

2019

2

TableofContents

1. Notice to Users 3 2. Kitchen Layout 4 3. Kitchen Tools/Utensils 5 4. Three Compartment Sink 5 5. Dish Machine Washing 6 6. Cleaning Stationary Equipment 6 7. Cleaning the Walk-In Freezer 7 8. Cleaning the Toasters 7 9. Cleaning Waffle Iron 7 10. Meat Slicer 8 11. Flooring 8 12. Tables and Serving Line Counter Tops 9 13. Hand Care/Hand Washing/Glove Usage 9 14. General Personal Cleanliness 10 15. Food Storage 11 16. Reporting Illness and Injury 12 17. Cleaning and Sanitizing Solutions 12 18. Emergency Procedures 13 19. Meal Service 15 20. Dining Hall Themes 15 21. Forms 17 22. Glossary of Terms 18 23. Kitchen Job Descriptions 19 24. Daily Sheets 27 25. Special Diets- Daily Sheets 28 26. Receiving Temperature Log 29 27. Daily Temperature Log 30

3

Notice to Users

Allstaffenteringthekitchenmustwashtheirhandandhaveeitherahatorhairnetcoveringtheirhead.Shortsareallowedbutmustcovertheupperthigh,armpitsmustbecovered(notanktops)andclosetoeshoesmustbeworn.THEKITCHENISNOTASHORTCUTTOGETINTOTHEDININGHALL.Allstaffandcampersmustusethehandwashingsinksoutsidebeforecomingintothedininghallthroughthefrontentrance.Beforeusinganyequipment, theDiningServiceManagerwilldemonstratehowtooperate,assemble/disassembleandcleantheequipmentandhaveyousignoffonallitemsyouhavebeentrainedon.Foryoursafety,donotperformanytaskwithoutbeingtrained.Aftertraining,usethespecificationsheetorasktheDiningServiceManagerifyouhaveanyquestionsaboutthetask.Keepingyourselfandotherssafeinthekitchenistoppriority.Kitchenequipmentisveryexpensiveandwithoutpropermaintenanceandcleaning,additionalcostsforrepairsorreplacementcouldhappen.Inthismanualyouwillfindequipmentspecificsheetsthatwillgiveyouinformationabouttheequipment.Donotsureanyequipmentifyouareunsureofhowitworks,oritisnotfunctioningproperly.PleaseinformtheDiningServiceManagerrightaway.

4

Kitchen Layout

Whenyouwalkintothefrontdoorsofthedininghall,youwillnoticethatthereare2entryways for thekitchen,onebypassing thegreathallandtheothergoingimmediatelyintothekitchen.

Ontherightside is the foodservicecounteraswellascupboardsthatholdservingdishes,pitchersandcups/mugs.Thereisastainless-steeltablelocatedinthemiddle of the immediate room, this is where most food prep will occur.Ontheleftsideisasink.ThissinkisNOTmeantforwashinghands.Thepurposeofthesink is forsoapandothermoppingneeds.Next to thesink, isastainless-steeltable,thatisusedforfoodprepforspecificallergies.DONOTTOUCHTHISSECTION.Crosscontaminationisaveryhardandpotentiallyfatalproblemamongstthekitchen.To the leftof the table isametal shelving thatwillhold themicrowaveandothersmallertrinkets.Continuingtotheleftaretwoovenswithstovetops,wheremostofourfoodwillbecookedand/orbaked.Straightaheadwouldbeanothersinkusedforhandwashingdishesandthedispersalofsoapandotherchemicals.ToleftofthissinkisourEcolabDish-Machine.Thisiswhereourdisheswillbeplacedafterdoneeating,washedoffwiththehose,andthenplacedintothemachinetogetthoroughlycleaned. Headingintothebackofthekitchen,youwillseeanopendoortotheleft.Rightbesides thiswould be our handwashing sink. This should be the only sink in thekitchen used for washing your hands, unless authorized by the Dining ServiceManager.Thedoortotheleftofthisleadsintooneofmanybackrooms.Thisroomcontainstherefrigerator,freezer,andmoremetalshelvesholdingawidevarietyofpotsandpans,snacks,andplasticware.Totheleft isabedroom,wheretheDiningServiceManagerwillstay.Straightback,wouldbetheSupplyStorageArea.Thisiswhereyouwillfindany,andalmostall,cleaningsupplies. IntotheSupplyStorageAreatherearetwodoors.TheonetotherightisanotherbedroomwheretheKitchenAssistantswillsleep.ThedoortotheleftistheofficefortheDiningServiceManagerSteppingintotheDiningServiceManager’soffice,totheleftwillbeadoorthatleadsbackintothebackhallwayofthekitchen.Inthathallwaythereisadoortotheleftwherethewalkinfreezerandotherfoodpantryoptionsreside.DONOTLEAVETHEWALKINDOOROPEN.Headingbacktowardsthemainkitchenthereareadditionalrefrigeratorsandfreezers,aswellasastaffbathroom.

5

KitchenTools/UtensilsPolicy:

Kitchen tools and utensils will be cleaned in the dish machine or threecompartmentsinkandsanitizedfollowingtheprocedureoutlinedbelow.Thisshouldbedoneasneededduringtheworkday.HazardAnalysisCriticalControlPoints(HACCP)Guidelines:Whentosanitize:

1. Aftereachuse.2. Anytimeyoubeginworkingwithanothertypeoffood.3. Any timeyouare interruptedduring a task and the tools or itemsyouhavebeen

workingwithmayhavebeencontaminated.4. Atfourhourintervals,iftheitemsareinconstantuse.

Procedure:Follow procedures for using dish machine or 3-compartment sink. All

utensils/toolsmustbeair-dried.

Three-CompartmentSinkPolicy:

Thethreecompartmentsinkshouldbefilledimmediatelyatthebeginningoffoodpreparation.Theassignedequipmentandutensilsshouldbewashedusingtheprocedurelistedbelow.Procedure:Fillthreecompartmentsinkasfollows:

Fillcompartmentstomarked“fill”linesasfollows:1. Washwateronleft;rinsewaterincenter;sanitizingsolutiononright2. Addrecommendedamountofdetergenttoleftsidewashwaterandsanitizing

agenttorightsidesanitizingwater.3. Rinseawayorscrapefoodintogarbagecontainers.4. Soiledutensils/potsandpansarestackedontheleftdrainboards.5. Clean items are stacked, allowing for proper drainage, on the right drain

board.6. Useathermometertomeasurewatertemperature(atleast110°F).

Cleaningandsanitizinginathreecompartmentsink:1. Rinse,scrape,orsoakallitemsbeforewashing.2. Washitemsinthefirstsinkinadetergentsolutionwithawatertemperatureof(at

least)110°F–Useabrushoranylonscrubpad.3. Replacethedetergentsolutionwhenthesudsaregone,orthewaterisdirty.4. Immerseitemsinthesecondsink,usingwateratleast110°F5. Immerseitemsinthethirdsinkinchemical-sanitizingsolution,atatemperatureof

180°Fforatleastoneminute.6. Air-dryallitems.

6

DishMachineWashingPolicy:

Thedishmachineshouldbeturnedonatthebeginningoffoodpreparation.Dishes andutensils should bewashed after foodpreparation and after eachmealservice. Atemperaturecheckisdonedailybytheheadcookorherdesignateandrecordedinthetemperaturelog.Procedure:

1. Makesuredetergentandsanitizerdispensersareproperlyfilled.2. Filltankswithcleanwater.3. Temperatureofthedishmachineshouldbebetween165-180°F.4. Scrape,rinseorsoakitemsbeforewashing.5. Loadrackscorrectlyanduseracksdesignedfortheitemsbeingwashed.6. Checkeachrackasitcomesoutofthemachineforsoileditems.Returnsoileditems

todishmachine7. Air-dryallitems.8. Keepmachineingoodrepair.Reportproblemstosupervisorystaff.

CleaningStationaryEquipment(Stove,Oven,

StandingMixer,andStandingFridge)Policy:

Thestandingmixerandstovetoparetobecleanedmanuallyaftereachusewith a clean, damp towel using approved cleaning solution and sanitizer. Thestandingovenandfridgearetobecleanedweekly.Procedure:

1. Turnoffandunplugequipmentbeforecleaning(exceptfridge).2. Removefoodandsoilfromunderandaroundtheequipment.3. Removedetachablepartsandmanuallywash,rinse,andsanitizethem,orrunthem

throughthedishwasherifpermitted.Allowthemtoair-dry.4. Washandrinsefixedfoodcontactsurfaces,thenwipeorspraythemwithachemical-

sanitizingsolution.5. Keepclothsusedforfood-contactandnonfood-contactsurfacesinseparate,properly

markedcontainersofsanitizingsolution.6. Air-dryallparts,andthenreassembleaccordingtodirections.Tightenallpartsand

guards.Testequipmentatrecommendedsettings,andthenturnitoff.7. Re-sanitize food-contact surfaces handledwhenputting the unit back together by

wipingwithacloththathasbeensubmergedinsanitizingsolution.

7

CleaningtheWalk-inRefrigeratorPolicy:

The walk-in refrigerator should be swept and mopped at the end of eachworkday.Theshelvesshouldbewipedfreeofdebrisusingsanitizingsolutionweekly.Spillswillbecleaned-upimmediatelyusingapprovedcleaningagentandsanitizer.Procedure:

1. Sweepthefloortoremoveallloosecrumbs.2. Useascrubbrushandfull-strengthdetergentonextra-soiledareastoremovegrease

anddirt.3. Soakthemopinabucketofdetergentsolutionandwringitout.Moptheareaina

figureeightmotion.4. Removeexcesswaterwithadampmoporsqueegee,workingawayfromthewalls

andtowardthefloordrain.5. Rinse the mop thoroughly with clean water, using the same mopping procedure

outlinedinstep4above.

CleaningToasters(glutenfreeandregular)

Policy:Toaster(s)shouldbecleanedafterbreakfastandattheendofeachdayProcedure:

1. Onlycleanonetoasteratatimetopreventglutencontamination.2. Unplug.3. Over a garbage can, remove the bottom tray and shake to dislodge crumbs from

withinthetoaster.4. Washthebottomtrayinthe3-compartmentsinkfollowingthoseprocedures.5. Reinserttrayandsettoasteroncleancountertop.

CleaningGlutenFreeWaffleIronandtoaster

Policy:Waffleironwillbecleanedaftereachuse.Procedure:

1. Unplug2. Removeanybakedonbatterorcrumbs.3. Wipecleanwithsoapy,wettowel.Wipeoffwithawettowel.Letairdryandstore.

8

MeatSlicerPolicy:

Meatslicershouldbecleanedandsanitizedafteruse.Nooneundertheageof18or those thathavenotbeenproperly trainedshoulduse themeatslicer. Aftercuttingrawmeatscleanthemeatslicerthoroughly.Themeatslicerdoesnotneedtobesanitizedwhengoingfromcookedmeatstocheeses.Procedure:

1. Unplug.2. Putthesafetycoveroverthebladeandlockthebladeinplace.3. Removethebladecarefully.4. Carefullywashtheremovablecomponentsinthe3-compartmentsinkorputthrough

thedishmachine.Letairdryandreassemble.5. Wipeclean the stationarypartsof themachinewithapprovedcleaningagent and

sanitizer.6. Washandrinsetheareaofthecountertoponwhichtheslicersits,thenwipeorspray

themwithachemical-sanitizingsolution. 7. Reinsertair-driedbladeandsafetycover.8. Replacemeatslicerstoragecover.

Flooring

Policy:Thefloorshouldbesweptattheendofeachmealandmoppedattheendofeachday.Procedure:

1. Placethewetfloorsigninsightaroundtheareathatistobecleaned.2. Sweepthefloortoremoveallloosecrumbs.3. Useascrubbrushandfull-strengthdetergentonextra-soiledareastoremovegrease

anddirt.4. Soakthemopinabucketofdetergentsolutionandwringitout.Moptheareaina

figureeightmotion.5. Removeexcesswaterwithadampmoporsqueegee,workingawayfromthewalls

andtowardthefloordrain.6. Rinse the mop thoroughly with clean water, using the same mopping procedure

outlinedinstep4above.

9

TablesandServingLineCounterTopsPolicy:

Tables and counter tops should be cleaned and sanitized with approvedcleaning agent and/or sanitizing solution at the end of each meal and at theconclusionofallactivities.Procedure:

1. Useadrywipingclothtocleancrumbsanddryfoodspillsfromtable.2. Useamoistclothtocleanupothertypesoffoodspills.Keepmoistclothinabucket

ofchemical-sanitizingsolution.

HandCare/HandWashing/GloveUsage

Policy:

Handsshouldbewashedusingtheproperhandwashingprocedureafterthelistofeventsbelow.Washhandsafter:

• Usingtherestroom.• Beforeandafterhandlingrawfood.• Enteringtheworkarea.• Touchingthehair,face,orbody.• Sneezing,coughing,orusingahandkerchiefortissue.• Smoking,eating,drinking,orchewinggumortobacco.• Handlingchemicalsthatmightaffectthesafetyoffood.• Takingoutgarbageortrash.• Clearingtablesorbusingdirtydishes.• Touchingclothingoraprons.• Touchinganythingelsethatmaycontaminatehands,suchasunsanitizedequipment,

worksurfaces,orwashcloths.

Procedure:Stepsforproperhandwashing: Step1:Wetyourhandswithrunningwaterashotasyoucancomfortablystand. Step2:Applyenoughsoaptobuildagoodlather. Step3:Vigorouslyscrubhandsandarmsforatleastthirtyseconds. Step4:Cleanunderfingernailsandbetweenfingerswithnailbrush. Step5:Rinseunderrunningwater.Dryhandsusingsingle-usetowel.Turnofffaucetusingasingle-usetowel. Step6.Dryhandsandarms.Neveruseanapronorwipingclothtodryhands.

10

Handcare:

• Keepfingernailsshortandclean.• Donotwearnailpolish.• Coverallhandcutsandsoreswithcleanbandagesandgloveorfingercot.

Useofgloves:

• Glovesmustneverbeusedinplaceofhandwashing.• Glovesmustbechangedafterwashinghandsandafterhandling food, theyshould

neverbewashedorreused.

Changeglovesif:

• Theybecomesoiledortorn.• Beforebeginningadifferenttask.• Atleastonceanhour.• Afterhandlingrawmeatandbeforehandlingcookedorready-to-eatfood.

GeneralPersonalCleanliness

Policy:

Kitchen staff should arrive towork after bathing, wearing the appropriateundergarments such as brassiere and underwear and wearing clean proper shiftattire.Acleanapronandhairnetshouldbewornbystaffmembereachday. Workattire:

• Wearacleanhairrestraintatalltimeswhileinthekitchen(hairnetorbaseball-typecap).

• Wearclean,well-fittingclothing.• Removeapronswhenleavingfoodpreparationareas.• Wearcleanclosedtoeshoeswithanon-slipsole.• Removejewelrypriortopreparingorservingfoodorwhilearoundfood-preparation

areas.

Useofotheritems:

• Nevereat,drink,chewgum,orusetobaccointhekitchenarea.• Drinksareonlyallowediftheyareinacoveredcontainerwithastraw.Drinksarenot

tobekeptinthefoodpreparea.• If tasting food isnecessary,placesample inaseparatedishandtastewithaclean

disposableutensil.

11

FoodStoragePolicy:

Allfoodshouldbestoredimmediatelyupondelivery.Afterallfoodisprepareditshouldbelabeledwiththeday/month/yearandshouldbekeptnolongerthan5days.1. RefrigeratorStorageProcedure:

• Beforestoringorusingfoodalwaysdothefollowing:• Rotateinventory.Usetheoldestinventoryfirst.• Discardfoodthathaspassedthemanufacturer’sexpirationdate:readytoeatfood

thathasbeenpreparedinhousecanbestoredforuptosevendaysat38°F.• Checktemperaturesofstoredfoodandstorageareasatthebeginningofeachshift

andrecordintemperaturelog.SeeappropriateformsinP/PManual.• Storefoodonlyindesignatedcontainers/storageareas.• Keepallstorageareasdryandclean.• Cleandollies,carts,transportersandtraysweeklyorasneeded.

Recommendedtop-to-bottomstorageofrawfoodsintherefrigerator:

Onbottom: Poultry 2ndlevel: Groundbeef 3rdlevel: Wholemeat 4thlevel: Wholefish Toplevel: Cookedandreadytoeatfoods2. FreezerStorage• Checkunittemperaturesdailyandrecordintemperaturesinlogbook.

o SeeappropriateformsinP/PManual.• Document corrective action for any abnormal temperatures and notify the

supervisor.• Keepfreezertemperaturesat0°F.• Placefrozenfooddeliveryinthefreezerassoonastheyhavebeeninspected.• Cleanfreezeratthebeginningofcampanddefrostattheendofcamporasneeded.

3. DryFoodStorage• Beforestoringorusingfoodalwaysdothefollowing:• Rotateinventory.Usetheoldestinventoryfirst.

o Discardfoodthathaspassedthemanufacturer’sexpirationdate• Storefoodonlyindesignatedcontainers/storageareas.• Keepallstorageareasdryandclean.

12

ReportingIllnessandInjuryPolicy:

Kitchen staff must report illness or injury to the Dispensary immediatelybefore working with or continuing to work with food. If staff becomes ill whileworking,theymustimmediatelyreporttheirconditiontotheDispensary.Dispensarystaffatcampisavailabletoassessandtreatminorillness/injury.Kitchenstaffmaynotworkifexperiencingoneofthefollowing:

• Fever• Diarrhea• Vomiting• Sorethroatwithfever• Jaundice

Anycuts,burns,oropenwoundsshouldbecoveredwithabandagewhenworking

withoraround foodor food contact surfaces. Bandages shouldbe clean,dryandpreventleakagefromthewound.Waterproof,disposableglovesshouldbewornoverbandagesonhands.

CleaningandSanitizingSolutionsCleaningSolution:

Commercial liquid soap and water will be used as a cleaning solution.Solutionswillbemixedinpails,usedasneededanddiscardedaftereachuse.SanitizingSolution:Amixtureofbleachandwaterwillbeusedasasanitizingsolutioninthefollowingproportions:2quartsofwater to ½tablespoonofbleach in spraybottles1gallonofwater to 1tablespoonofbleach in pailsSolutionmustbeleftonsurfacesfor30secondsbeforebeingwipeddry.

13

EMERGENCYPROCEDURES

Notwoemergenciesare thesame.While thevariousstepsandsuggestionsoutlined in these procedures represent the camp’s guidelines, your own goodjudgmentshouldbethefinalauthorityuntilyouareabletocontactassistance.Thesafetyandwell-beingofthecampersandstaffALWAYScomesfirst.

1. Fire

Guidelines:• In the event of a fire, the Camp Director will sound the emergency siren and

coordinateemergencyandrescueprocedures.IftheCampDirectorisnoton-site,amemberoftheLeadershipTeamwillassumethisrole.

• Ifthereisafire,immediatelyevacuateallcampersandstafftoasafeareaawayfromtheroadsandhavethemremainthere.DOTHISFIRST;thennotifytheCampOffice,Dispensary,andCampManager.

• Firedrillsmustbeheldwithinthefirst24hoursofeachsessionasprescribedby state law. Fire drillswill be coordinated by the CampDirector and ExecutiveDirector.

• Counselorsstaywithcampersforwhomtheyareresponsibleatthetimeandtakeheadcountofthosecampers.

• Dispensary staff members will ensure that diabetes emergency kits are on-handwherecampersandstaffaregathered.

Signal:

Blastsof the siren (locatedon theporch) is ‘the signal.’When the signal isheard,assemblecampers.Contactthecampofficebycellphone,walkietalkie,orrunnertoletthem know you’ve heard the signal and to receive any instructions.When the alarmsounds, the Camp Director will be placing a phone call to the pool. The AquaticsSupervisororLifeguardatthepoolwillnotifythelake,archeryandropesareasoftheemergency.Ifaprogramareahasnotbeencontactedwithin5minutes,runnerswillbesent,andcontactwillalsobeattemptedbywalkie-talkieandcellphone.

Atsoundoftheemergencysiren:

Stopallactivities,assembleallcampersinabuddylineandcounttobesureallthecampersandstaffarepresent.Allpersons,ifpossible,shouldhaveshoesontheirfeet.Proceedquicklyandquietlytothefollowingemergencydestinations. Uponarrival,doanotherheadcountandreportthenumberofcampersandstaffpresenttothepersonincharge.Keepthecampersquietandcalmandwaitforfurtherinstruction.

If the fire prevents you from reaching your emergency destination, use goodjudgment.Stayputsoanadministrativestaff canreachyouORexitquickly,using thesafestroute,tothepavilion.Waitatthepavilionforassistance.

Ifpossible,thedispensarystaffwillbringfirst-aidkitsanddiabetessupplies.

14

Emergency/FireDestinations1. All camper responsible staff in non-emergency areaswill gowith campers to the

followingemergencystations:

• GreatHall-GotoBearGarden

2. AllkitchenpersonnelshouldreporttothePavilionforguideassignmentsandothernecessaryassignmentsasdesignatedbythepersonincharge.

2. WeatherEmergency

During threatening weather, Camp Director will monitor the radio and/or televisionweatherstation.IntheeventofaSevereStormorTornadoWarningortheappearanceofthreateningweatherconditions,theCampDirectorwill:

1. SoundEmergencySiren

2. Campersandcounselingstaffwillproceedtothefollowingdesignatedareas:

• Kitchen-Dispensary

All persons will remain in shelter until Camp Director ascertains the weatherproblemhaspassedandsoundsallclearontheSiren. IftheCampDirectorisoff-site,theManagerofCamperExperiencewillassumethisrole.

3. Earthquake

Mostcampersarewellrehearsedinearthquake“duck-and-cover”drillsatschool.Havecampersmove away fromwindows and “duck and cover” underbeds, tables, or stand inbraceddoorways.Ifpossible,theCampCaretakerwillshutofftheelectricalsystemuntilthebuildingischeckedandattempttostopanywaterleaks.Stayinyourareaifitseemssafe.Calmthecampersandprovideprogramactivities(singing,stories,etc.)untilhelparrives.

4. UtilityFailure

Water:Camp’swatersourceisawell.

1. Should amajor leak/break in the line occur in your area, the Camp Caretaker orCustodianwillshutoffthewater.IftheCaretakerorCustodianisnotavailable,theCampDirectorwill shutoff thewaterandnotify theCaretakerby cellphone.TheCaretakerwillnotifyCamp’scontractedplumbingcompany.

2. Inthecaseofwaterfailure,handwashingstationswillbeplacedthroughoutcamp,andtheCampDirectorwillconferwiththeDispensaryandDiningHallManageronfiguringthenextmealout.

15

Electrical:GeneralGuidelines:

• Apowerlossmayoccurfromsourcesinsideoroutsidethecamp.

• Anelectricalfiremustbedealtwithimmediately.Call911.

1. LackofPower:TheCampDirectororCampCaretakerwillcheckthecircuitbreakers.A “tripped”breakerwill bepositionedmidwaybetweenonandoff andmayhavesomeredshowing.

2. ElectricalFire:Soundsirenanddivideduties.Assembleandevacuateallcampers,notifycampofficewhilestafffightthefire.Neverusewateronanelectricalfire.Useafireextinguisherorbakingsoda.Trytoturnoffthecircuitbreaker.

Meal Service

Mealsareservedatthefollowingtimes: 8:15am Breakfast 10:30am MorningSnack 12:20pm Lunch

3:30pm AfternoonSnack6:00pm Dinner

9:15pm EveningSnackKitchenstaffeataftereachmealhas finished.Leadershipteameatsat themealorwiththekitchenstaffdependingonwhatishappening.

DiningHallThemesBanquet

The second-to-last dinner of session 5 is the banquet. The dining hall isdecoratednicely,andthetablesaresetbyresourcestaffintheafternoon.Cabinsdonothavetosittogether;theymaysitwhere-evertheyplease.CrazyUtensilDinner

OccursduringSundaynightdinner.Allnormalutensilsarereplacedwithavarietyofwacky,yetsafe,utensilstoeatwith.Examplesincludeicecreamscoop,ladle,whisk,etc.sdrawkcaB

Thisisa"backwards"meal.Rulesaresetbythedininghallmanager,butcouldincludestartingwithdessert,eatingandsittingbackwards,talkingbackwards,andmore.

16

MagicKingdomThisisamealwhereprince,princess’s,andknightsareallowed.TheDining

HallManagerwillserveastheKing.Musicsuggestions,likeGameofThronesTheme,wouldbeappropriate.Musical

Ageneralmealwheremusicisplayedoverthespeakers.Musiccanbefromdifferentandpopularbandsthatthekidslike.Keepitappropriate.GreatsongsuggestionsincludeanythingDisney,TaylorSwift,Journey,etc.Maintainagoodvolumeandmixupthesongs.Havingcamperscomeupforkaraokeisanoption.AmericanSignLanguage(ASL)

Thisisanospeakingmeal.EachtablewillhaveseverallaminatedprintoutswhichshowtheASLalphabetandcommonlyusedphrases.Campersandstaffmustcommunicatewithoneanotheronlyusingsignlanguage.Thiscanbeafunandeducationalexperienceforthecampers.NoHands

Duringthismeal,campersandstaffarenotabletousetheirhandsforanyportionofeating.Theymayusetheirhandstocarrytrays,dishoutfood,etc.Handsmustbeattheirsidesorbehindtheirbacks.Forcampersthatarestruggling,wecantapetheirhandstogether.Campermusteatanddrinkwithouttheuseoftheirhands.AtYourService

Amealwherethestaffaretheserversandmore.Staffbringoutfoodtokids,refilltheircups,cutuptheirfood,feedthem,etc.Staffshouldspeakanddressupwithaprons,hats,towels,andeverythingelsetolook"fancy".CavemanLunch

Thisisano-speakingmeal.Campersandstaffmustactliketheyarecavepeopleandcanonlycommunicateviagrunts,snorts,andnoises.Nosilverwarewillbeprovided,andthemealmustbeeatenwiththeirhands,feet,oranythingelsethatacavepersonwoulduse.Trivia/Jeopardy

TheDiningHallManagerpicksasetoftriviaquestionstoaskthecampers.Theymaychoosewhichtableseatfirst,whichgetsdessertfirst,dismissedfirst,etc.,basedonpointsgainedbyeachableansweringquestions.TwinComedressedasatwin!Weencouragesillyclothing,hats,wigs,andmore!

17

Chef’sRevengeAnopportunityfortheDiningServiceTeamtoserveupanythingtheywant,

createthedininghallrules,andtakeoverthemeal.Bettermakesureyoutreatthemnicethroughouttheweek!Remembrance

OccursduringbreakfastonSaturday.ThisdayplaysaloopingvideoofthecamperslideshowthatwasmadeandshownduringtheFridayeveningclosingceremony.Itoffersonelastopportunityforcamperstoreflectontheirweekatcamp.

Forms

TheReceivingTemperatureLogisusedtotrackdeliveriestomakesurethetemperaturewearereceivingfoodiswithintheacceptabletemperatureandnotinthedangerzone.Thesesheetsshouldbekeptforayear.

TheTemperatureLogisarecordofthefridgeandfreezertemperaturesthatistaken3timesaday.Thiscanalsobeusedtoseeifafridgeorfreezerisnotworkingcorrectly.Thereisanactionplanonthebackofthetemperaturelogifatemperatureisnotinthecorrectrange.Thiscouldbeduetoputtinganorderawayoraboxholdingthelidopenonafreezer.Thesesheetsshouldbekeptforayear.

TheDailySheetsisarecordoftheamountoffoodprepared,thetemperatureitwascookedtoandwhatwasleftoverinthekitchenaswellastheweightofwastethatisoutofthedininghall.Thissheetshouldbecompletedateverymealandkeptforayear.

TheSpecialDiets Form is used as an aid to help ask questions about thecampersdietaryandallergies.Thisshouldbecompletedatthefirstmealsothatthespecialdietscookcanplanthealternativesfortherestofthesession.Youcanfindacopyofeachoftheseformsattheendofthismanual.

18

Glossary of Terms

Thefollowingtermsmaybeusedinanyoftherecipes.Ifyoudonotunderstandawordusedinthemethodofpreparingtherecipe,youmayfindthedescriptionofthattermhere.AlDente Tocookanitemuntiltenderandsoft.Thistermismostlyused

whencookingpastaorvegetablesBlanch Tocook80%oftheway(usuallyinboilingwateroradeepfryer)Boil TocookaniteminboilingwaterChef’sKnife Themostcommonknifeinthekitchenwithan8’’to12’’bladeChop TocutfoodupintothesamesizeColander/Strainer Abowlthathasholesinsoyoucandrainpastasandvegetables

fromboilingwaterConvectionoven Anoventhatusesafantohelpblowthehotairaroundfoodtocook

fasterthatanovenDate/Dating Whenaskedtodateanitemusethepainterstapeandwritewhatit

isandthedateitwaspreparedFoodProcessor Amachineusedtochop/slicefoodswithdifferentbladesforthe

varioustasksInserts Insertsarewhatmosthotfoodisservedin.Theycomeindifferent

sizesanddepths.SizesarebesideandDeptsare2”,4”and6”Mostcommoninthekitchenisfullandhalf

Griddle Flat-basedgasradiantheatedmetaltopusedforthecookingoffoods.Mostlyusedtocookorgrillsandwiches,eggs,Frenchtoast,pancakes,orthebrowningofgroundmeat

Sauté TocookfoodinoilinafryingpanoronthegriddleSerratedKnife Usedtocutbreads,ithastinyteeththataresharptocutthrough.Simmer Justbelowboiling,itsbesttosimmerfoodthanboilthemStockPot Alargepotthathastallsidesandisusedforsauces,soups,or

cookingpastaWhip Tobeatfoods,usuallyinthemixerwhichincorporatesairintothe

product

19

Kitchen Job Descriptions

1. DiningServiceManagerPositionPurpose:

TheCampFoodServiceManagerensuresthathighqualityandnutritionalfoodisprovidedtocampparticipants.Thispositionmanagesthecamp’sfoodserviceoperationwithintheestablishedbudgetandmaintainsthehigheststandardsofhealthandsanitationpossible.Theincumbentsuperviseskitchenstaff,theordering,leadthepreparationoffoodandmenuplanning.EssentialJobFunctions:

1. Managethedailyoperationsofthecampfoodanddiningserviceincludingcoordinatingactivitiesbetweenthekitchenanddiningroom.

a. Overseetheplanningandpreparationofnutritionallybalancedcampmeals,snacks,andpack-outfood.

b. Ensuretheserviceofcampmealsthroughdirectingtheworkofotheremployees.

c. Ensuresafeandefficientpreparationandservingofcampmeals.d. Coordinatemenuplanningforusergroupsasdirected.

2. Overseetheinventoryandorderingoffood,equipment,andsuppliesandarrangefortheroutinemaintenance,sanitation,andupkeepofthecampkitchen,itsequipment,andfacilities.

a. Maintaininventoryoffoodandhouseholdsupplies.b. Orderfoodandkitchensuppliesconsistentwithmenusandenrollment

counts.c. Maintainhighstandardsofcleanliness,sanitation,andsafety.d. Cleanandmaintainallfood-serviceareas,includingkitchen,dininghall,

storage,kitchenrecycling.e. Inspectequipmentandensureequipmentisrepairedasnecessary.f. Promotepracticesthatseektoreducewaste,reuseitems,andrecycleas

muchaspossible.

20

3. Managealladministrativeandhuman-resourcefunctionswithregardtokitchenanddiningroomemployees.

a. Monitoremployeeperformanceandtraining.b. Assistwithinterviewingandhiringofcooksandallkitchenstaff.c. Plan,coordinate,schedule,andsupervisetheworkofotherfoodservicestaff.

Qualifications:

• Experienceinaninstitutionalorlargefoodservicesetting.• Knowledgeofandexperienceinfoodservice:ordering,inventory,budgeting,

foodpreparation,family-styleserving,buffetserving,cleaning,andinstitutionalkitchenequipment.

• Mustholdcurrentcertificationorlicensureforoperatingakitcheninthecamp’sjurisdiction.

• Abilitytoworkwithinabudgetandpurchasesuppliesefficiently.• Experienceinsupervision.

Knowledge,Skills,andAbilities:

• Knowledgeofcurrenthealthandsafetylawsandpracticesisessential.• Knowledgeofandexperienceinpreparationofspecialdietaryfoods.

PhysicalAspectsoftheJob:

• Abilitytoeffectivelycommunicateorallyandinwriting.• Physicalabilitytoliftandcarry50pounds.• Visualandauditoryabilitytoidentifyandrespondtoenvironmentaland

otherhazardsofthesiteandfacilitiesandcamperandstaffbehavior.• Physicalmobilityandendurancetoperformtaskswhilestanding/walking

forlongperiodsoftime(60minutesormore).• Abilitytosafelyandproperlyusekitchenequipment.• Abilitytoprovidefirstaidandtoassistcampersandstaffinanemergency.

21

2. AssistantCookPositionPurpose:

TheAssistantCookworkstoassisttheFoodServiceManagerinprovidingnutritious,well-preparedmeals,whichareservedtoallcampers,staff,andguests.

EssentialJobFunctions:

1. Assistinthedailyoperationsofthecamp’sfoodservice.a. Prepareandcookfoodasthemenuindicatesutilizingfrying,boiling,broiling,

steaming,roastingofmeat,poultry,seafood,fish,vegetables,salads,soups,andgravies.

b. Preparefoodsincludingwashingandpeeling.c. Bakebreads,pastries,muffins,etc.d. Setupfood,supplies,andutensilsfordininghalldistribution.e. Storefoodandleftoversatpropertemperature.

2. Assistinroutinesanitationofthekitchenandrelatedequipment.a. Cleanandmaintainallfood-preparationandstorageareas.b. Supervisethecleaningofprep,serving,anddininghalldishes.c. Reducewaste,reuseitems,andrecycleasindicatedthroughthecamp’s

procedures.3. Workasamemberofafoodserviceteam.

a. Coordinatescheduleandjobtaskswithothercooks,dininghallmanager,andkitchenassistants.

b. Assistwithsupervisingordirectingtheworkofthekitchenassistants.Qualifications:

• Experienceininstitutionalorfoodservicesetting.• Desiretoworkinthefoodservicearea.• Knowledgeofstandardsoffoodpreparationandserving,storageoffood,and

kitchenprocedures.

Knowledge,Skills,andAbilities:

• Knowledgeofcurrenthealthandsafetylawsandpracticesisessential.• Knowledgeofandexperienceinpreparationofspecialdietaryfoods

includingvegetarianfoods.• Knowledgeoffoodservicesanitation.

22

PhysicalAspectsoftheJob:• Abilitytoliftandcarry50poundsincludingunloadingfood,supplies,and

equipmentasneeded.• Visualandauditoryabilitytoidentifyandrespondtoenvironmentaland

otherhazardsofthesiteandfacilitiesandcamperandstaffbehavior.• Physicalabilitytooperatekitchenequipmentaccordingtosafe,

recommendedmethods.• Physicalmobilityandendurancetoperformtaskswhilestanding/walking

forlongperiodsoftime(60minutesormore).• Abilitytoprovidefirstaidandtoassistcampersandstaffinanemergency.• Determinecleanlinessofdishes,foodsurfaces,andkitchenarea.• Abilitytoassesstheconditionoffood.

23

3. KitchenAssistantPositionPurpose:

TheKitchenAssistantworkswiththeDiningServiceteamtoprepmealandmaintainsahighlevelofcleanlinessinthekitchenbyoverseeingthedishpit.EssentialJobFunctions:

1. Assistinthedailyoperationsofthecampfoodservice.a. Assistinthepreparationoffoodasthemenuindicatesincludingwashingand

peeling.b. Setupfood,supplies,andutensilsfordininghalldistribution.c. Storefoodandleftoversatthepropertemperature.

2. Assistinroutinesanitationofthekitchenandrelatedequipment.a. Cleanandmaintainallfood-preparationandstorageareas.b. Washalldishes,servingandpreparationequipment,andutensilsaccording

toregulatedwashingmethodsandtemperatures.c. Reducewaste,reuseitems,andrecycleasindicatedthroughthecamp’s

procedures.3. Assistinthepreparationandpackagingoffoodforuseoutsidethecampdininghall.

a. Workwithcooksandotherstaffinreviewingpackoutrequeststoensureadequateandaccurateamountsandvariety.

b. Prepareandstorepackoutfoodaccordingtocampandhealthcodeprocedures.

c. Advisestaffonequipmentorpreparationmaterialsneededforidentifiedmenuchoices.

Qualifications:

• Desiretoworkinthefoodservicearea.• Knowledgeoffoodpreparationandserving,storageoffoodanddishwashing

proceduresispreferred.

24

PhysicalAspectsoftheJob:

• Abilitytoliftandcarry30poundsincludingunloadingfood,carrytraysofdishes,liftingsuppliesandequipmentasneeded.

• Visualabilitytoidentifyandrespondtoenvironmentalhazards.• Physicalabilitytooperatekitchenequipmentaccordingtosaferecommended

methods.• Physicalmobilityandendurancetoperformtaskswhilestandingforlongperiodsof

time(60minutesormore).• Determinecleanlinessofdishes,foodsurfaces,andkitchenarea.

25

4. DiningHallManager

PositionPurpose:TheDiningHallManagercoordinatesanddeliversalldininghallrelated

programming.Additionally,theincumbenthelpssetstables,cleartables,washesdishesandperformsothercleaningasdirected.

EssentialJobFunctions:

1. Managethedailyoperationsofthecampdiningserviceincludingcoordinatingactivitiesbetweenthekitchenanddiningroom.

a. WorkwithFoodServiceManagertoknowandunderstandthemealsbeingservedandtherelateddiningservice’sneeds.

b. WorkcloselywithFoodServiceManagertocoordinatethespecificsofspecialmealssuchaspicnicdinners,guestmeals,andsnackcarts.

c. Providecountsforameal,coordinateservingfoodandseconds,attendtospecialneeds.

d. Leadsongs/announcementsateachmealtocoordinatetimingofservice.e. Arrangeproperseatingfacilitieskeepinginmindallrulesandregulations

concerningsafety,fire,andhealthconcerns.f. Organizethefeedingofallpersonnelinsuchamannerastoexpeditethe

operationandtoavoiddelays.2. Overseethemaintenanceandsanitationofthediningroomequipmentand

furnishings.a. Overseethecleanlinessoftables,benches,floors,ascertainingthat

everythingisinreadinessforthefollowingmeal.b. Overseethecleaningandmaintainingofthelavatoryfacilitieswithinthe

diningarea.c. Promotepracticesthatseektoreducewaste,reuseitems,andrecycleas

muchaspossible.d. AssisttheFoodServiceManagerandCookwithinspectingthecleanlinessof

alldishes,silverware,oranyothereating/servingutensil.e. Setupanadequateareaforthedisposaloftrays,silverware,trash,glasses,

andrecycling,etc.f. Maintain,stock,clean,andpreparebeveragesasneededinthediningroom

area.

26

g. Overseethesweepingandmoppingofthedininghallonadailybasis.h. Inventoryandrefillanymaterialsneededintheoperationofthedining

room.

OtherJobDuties:• Overseecompostingandrecyclingproceduresindininghallandkitchen.• Assistwiththeworkofthedishwasherstomaintainthecleanlinessofthedishroom

area.• Workcooperativelywithkitchenstaff.• Assistinthekitchenwithfoodprep,serving,andclean-upasneeded.

Qualifications:

• Experienceininstitutionalorlargefoodservicesettingpreferred.• Knowledgeofandexperienceinfoodserviceespeciallywithservingmethods.

Knowledge,Skills,andAbilities:

• Knowledgeofcurrenthealthandsafetylawsandpracticesrelatedtofoodserviceishelpful.

PhysicalAspectsoftheJob:

• Abilitytoeffectivelycommunicateorally.• Abilitytoliftandcarry30pounds.• Visualandauditoryabilitytoidentifyandrespondtoenvironmentalandother

hazardsofthesiteandfacilitiesandcamperandstaffbehavior.• Abilitytosafelyandproperlyusekitchenequipment.• Abilitytoprovidefirstaidandtoassistcampersandstaffinanemergency.

27

Daily Sheets Month of _____________________________________ Agency Name _________________________________ Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

28

Special Diets- Daily Sheets Month of _____________________________________ Agency Name _________________________________ Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

Meal Menu Item Ingredients Serv Size Temp Amt Prepared Waste

29

Receiving Temperature Log

Month of _____________________________________ Agency Name _________________________________ Date Time Vendor Name Temp (f) Comments Initials

30

Daily Temperature Log

Month of _____________________________________ Agency Name _________________________________ Please use this form to record the daily temperature readings of all storage facilities (dry, refrigerated, frozen). File this in USDA records for 4 years. Date Time of Day Temp. (refrigerator, freezer, pantry) Checked by 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31.

Recommended Temperature Guides: Dry Storage (50-70 F) Refrigerated Storage (36-40 F)* Freezer Storage (0 F or Below) *Although 36-45 F is acceptable, 36-40 F is the ideal refrigerated range