TRUST IN EVERY BITE. Tool Kit PEST PREVENTION

Transcription

1 TRUST IN EVERY BITE Tool Kit PEST PREVENTION

2 WHY, HOW, WHO & TOOLS 1 WHY IS IT IMPORTANT TO CREATE A PEST FREE ENVIRONMENT? 1 Pests can carry harmful bacteria and illnesses that contaminates our food putting our guests at risk of food borne illness. 1 WHO IS RESPONSIBLE FOR PEST PREVENTION? 1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members with the support of the Pest Control Technician. 1 REQUIRED TOOLS Flashlight Pest Walk Checklist (Ops Diary) Treatment Checklist (IF REQ D) Pest Prevention Documents Pest Notifications Service Reports/Binder 1 HOW TO PREVENT PESTS Complete a pest walk at least weekly Ensure daily cleaning takes place to maintain your store Identify pest indicators e.g. droppings, gnaw/chew marks Have a good partnership with your pest technician For closure decisions, reference Learning Zone Management Binder Pest Elimination

3 FRIENDS OF PESTS FRIEND EFFECT SOLUTION Excessive clutter Dirty floors or Standing water Pest Hiding Places Pest Attraction Practice NCO keep everything neat, clean and organized. Keep appropriate stock levels of packaging and paper Discard excessive paper, cardboard and old smallwares, equipment Ensure floors are swept and mopped regularly to avoid debris or oil build up Dry floors properly after cleaning Review floor care on LZ to ensure proper method and chemical use. Doors left open Pest Entry Keep doors leading outside closed when not in use. Do not prop them open. Gaps around pipes & Holes in walls Pest Entry Seal all gaps and wall voids great than 1/16th inch Avoid temporary solutions like steel wool or expanding foam. Gaps under exterior doors Pest Entry Dime size Mouse 1/16 th inch - Roach Install a door sweep Gaps that allow light to come through should be closed Debris in dumpster or Exterior of building Pest Attraction Pest Hiding Places Regularly clean the dumpster pad of debris and oil build up Ensure grease bin is free of oil build up Keep dumpster closed

4 TROUBLESHOOTING FOR OR NOW WITHIN HOURS WITHIN HOURS Download this form from servicecheck.net/qahotline home page or CSL (Management Binder) Seal all gaps > 1/16 th Inch Floors, walls, ceilings Use caulking or similar Check ice machine interior Begin large repairs Cracked Tiles Large holes Conduct another pest walk With Pest provider and ARL Find entry point: Repair, block & clean Clean/dust electrical panel and light fixtures (do not use water) Confirm Pest Technician increased visits Discard any affected food Clean and sanitize: All food prep areas All food contact surfaces BOH & FOH All counters under equipment All equipment interior and exterior Pull forward or lift all equipment Away from walls To clean walls and floors behind Concentration on corners Remove any standing water especially behind or under equip. Remove signage on walls and clean behind before replacing Practice NCO Neat, Clean and Organize Remove clutter (Cardboard, old equipment) All food and food contact items 6 off the floor Organize office discard what you don t need If two weeks of visits indicate no further pest activity, you may return to monthly service Keep this documentation Place it into Abell Binder Request for review may be sent from KFC QA or Operations

5 TRUST IN EVERY BITE Tool Kit Cold Holding

6 WHY, HOW, WHO & TOOLS 1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS COLD? 1 Improper cold holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness. 1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD COLD? 1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare food. 1 REQUIRED TOOLS Calibrated Thermometer Sanitizer for thermometer Flashlight Cold holding tool kit 1 HOW TO PREVENT IMPROPER COLD HOLDING Insert the calibrated thermometer about 1-2 inches from the surface of the product Dial thermometers (not digital) need to be inserted so that the dimple is below the surface of the product Wait until the reading is stable then note the temperature Check at least one product in the warmest spot of the unit and one in the coldest spot. Both must be below 4 C If an issue has been previously identified, check your unit at least ever hour *TTCS Time Temperature Controlled for Safety

7 DON Ts and DOs for COLD HOLDING ISSUE EFFECT SOLUTION Blocked or dirty fan guard Prevents proper cold air flow Keep food at least 6 inches from the fan guard Do not overfill reach in coolers or walk-ins Rotate product and practice proper forecasting to avoid over stocking Using shallow or plastic pans or overfilling pans Prevents product in pan from staying cold Use 6 stainless steels pans in sandwich stations Do not fill above the max fill line Prepping food in large batches Warms up the bulk and prepped product Prep food in small batches Do not keep TTCS foods sitting out at room temperature for longer than 30 min Pre-chill products proper to prep Keeping the top of the sandwich station open too long Ambient temp rises and warms up product held in unit Can lead to unit freezing Close the top during off peak During peak keep the lid closed when not in use Lining shelves or overfilling units Prevents proper cold air flow Install a door sweep Gaps that allow light to come through should be closed Damaged or dirty gaskets Allows cold air to escape and warm air to enter unit Regularly clean the dumpster pad of debris and oil build up Ensure grease bin is free of oil build up Keep dumpster closed

8 SANDWICH STATION TOOL KIT WHAT TO CHECK FOR Open the unit below Check the thermometer hanging in the unit Ensure air 1-3 C Check product closest to the door Check on product closest to the back Check for evidence of temp abuse Wilted or brown lettuce Glassy tomatoes Slight odour Hard or discoloured cheese Discard or pre-chill as required*** 1 TO DO*** If Product temperature is: Above 4 C for more than 4 hours then discard product Above 4 C for less than 4 hours then quickly chill to 4 C in walk-in cooler Spoiled or visible quality issue then discard If the unit is not maintaining temp Remove all products and place them into a working unit Call for repair Open the cold top cover Take temperature of any product above the max fill line of the insert Adjust insert if product is above the max fill line Check another item at least 1-2 inches below the surface of the product Check for evidence of temp abuse (above) Discard or pre-chill as required*** Max fill line Max fill line Do not overfill. Do not overfill.

9 WALK-IN COOLER TOOL KIT WHAT TO CHECK FOR Open the unit below Pull the door and ensure it sticks a bit. This demonstrates a good seal Check the thermometer hanging in the unit Ensure air 1-3 C Check product closest to the door Check on product closest to the back Check a bulk product Check pre-prepped and pre-portioned products Check for evidence of temp abuse Wilted or brown lettuce Glassy tomatoes Slight off odour Hard or discoloured cheese Discard or pre-chill as required*** 1 TO DO*** If Product temperature is: Above 4 C for more than 4 hours then discard product Above 4 C for less than 4 hours then quickly chill to 4 C in walk-in cooler Spoiled or visible quality issue then discard If the unit is not maintaining temp Remove all products and place them into a working unit Call for repair Check gaskets Don t overfill You must Check at least one tote of 9 cut and dark meat Max fill line Don t line shelf

10 TRUST IN EVERY BITE Tool Kit Hot Holding

11 WHY, HOW, WHO & TOOLS 1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS HOT? 1 Improper hot holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness. 1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD HOT? 1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare and serve food. 1 REQUIRED TOOLS Calibrated Thermometer Sanitizer for thermometer Cold holding tool kit 1 HOW TO PREVENT IMPROPER HOT HOLDING Insert the calibrated thermometer about 1-2 inches from the surface of the product Dial thermometers (not digital) need to be inserted so that the dimple is below the surface of the product Do not stir prior to measuring temp to get an accurate reading Wait until the reading is stable then note the temperature Check all products in the unit. All must be above 63 C If an issue has been previously identified, check your unit at least ever hour *TTCS Time Temperature Controlled for Safety

12 TARGET TEMPS FOR HOLDING UNITS UNIT TARGET Internal temperature of food for service 63ºC or 145ºF or above. Hot well or Baine Marie 63ºC or 145ºF or above. Prepping food in large batches Keeping the top of the sandwich station open too long Warms up the bulk and prepped product Ambient temp rises and warms up product held in unit Can lead to unit freezing Lining shelves or overfilling units Prevents proper cold air flow Damaged or dirty gaskets Allows cold air to escape and warm air to enter unit

13 DON Ts and DOs for COLD HOLDING ISSUES EFFECT SOLUTIONS Doors left open Allows hot air to escape Ensure door has a tight seal on holding units Check, replace and clean damaged or dirty gaskets Broken handle or latch Allows hot air to escape Prevents proper seal on door Repair to ensure closed doors remain closed Uncovered or shallow pans Allows product temp to fall Keep lids on when not in use For Bain Marie ensure that the water level is checked frequently and that at a minimum the bottom 1.5 of pan is submerged Overstocking pans Allows product temp to fall Do not stock above max fill line Stock according to volume Stir regularly to evenly distribute heat Using the wrong pan Prevents heat transfer Use Amber Pan to microwave Use 6 stainless steel pan to hold Do not use opaque pans for microwaving

14 HOT HOLDING TOOL KIT WHAT TO CHECK FOR 1 TO DO*** Holding units hold, they do not reheat Always cook food to minimum internal temperatures of: 165 F Microwaved products 185 F Boneless Chicken and Chicken on the Bone Ensure there is a reliable thermometer in heated drawers and hot holding cabinets. For Bain Marie ensure the pan is submerged in the water Check at least one item of each product in every unit Check the largest piece at the thickest spot If Product temperature is: Below 60 C then discard product Spoiled or visible quality issue then discard Keep the lids on when not in use or during off peak Ensure the latch is in good condition and the door properly closes Do not overfill.