Kitchen Manual Camp Ho Mita Koda
2019
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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
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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.
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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.
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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.
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PhysicalAspectsoftheJob:• Abilitytoliftandcarry50poundsincludingunloadingfood,supplies,and
equipmentasneeded.• Visualandauditoryabilitytoidentifyandrespondtoenvironmentaland
otherhazardsofthesiteandfacilitiesandcamperandstaffbehavior.• Physicalabilitytooperatekitchenequipmentaccordingtosafe,
recommendedmethods.• Physicalmobilityandendurancetoperformtaskswhilestanding/walking
forlongperiodsoftime(60minutesormore).• Abilitytoprovidefirstaidandtoassistcampersandstaffinanemergency.• Determinecleanlinessofdishes,foodsurfaces,andkitchenarea.• Abilitytoassesstheconditionoffood.
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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.
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PhysicalAspectsoftheJob:
• Abilitytoliftandcarry30poundsincludingunloadingfood,carrytraysofdishes,liftingsuppliesandequipmentasneeded.
• Visualabilitytoidentifyandrespondtoenvironmentalhazards.• Physicalabilitytooperatekitchenequipmentaccordingtosaferecommended
methods.• Physicalmobilityandendurancetoperformtaskswhilestandingforlongperiodsof
time(60minutesormore).• Determinecleanlinessofdishes,foodsurfaces,andkitchenarea.
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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.
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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.
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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
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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
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Receiving Temperature Log
Month of _____________________________________ Agency Name _________________________________ Date Time Vendor Name Temp (f) Comments Initials
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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