Mass Feeding. Southern Baptist Disaster Relief. Mass Feeding Staff Structure. Organizational Chart of SBDR Mass Feeding.

Transcription

1 Southern Baptist Disaster Relief Staff Structure Incident Command dsystem 2 Organizational Chart of SBDR State Director Incident Commander Operations Unit Director(s) Chief Cook/ Food Prep Equipment/ Maintenance Inventory/ Warehouse Sanitation/ Wash Unit Food Delivery Coordinator 3 1

2 Incident Commander (White Hat) May be on scene or at a command location if there ae are multiple utpeunits Has the responsibility of coordinating all disaster operations 4 Unit Director (Blue Hat) Supervises feeding unit operations from set up through h tear down Assigns all crew chief positions Coordinates with ARC/TSA Kitchen Coordinator 5 Chief/Lead Cook (Yellow Crew Chief Hat) Supervises food schedule and production Determines need and assigns support personnel Keep Blue Hat informed of personnel needs Coordinates with Food Delivery Coordinator Assigns Assistant Lead Cook as needed 6 2

3 Assistant Lead Cook (Yellow Hat) Performs duties as assigned by Lead Cook Same responsibilities as Lead Cook 7 Inventory/Warehouse Coordinator (Yellow Crew Chief Hat) Maintains food and supply inventory Organization of all supplies Schedules thawing Processes paperwork (invoices, pack lists, etc.) Assists with food orders 8 Food Delivery Coordinator: (Yellow Crew Chief Hat) Coordinates with ARC/TSA Kitchen Coordinator & Serving Line Coordinator Coordinates with Blue Hat, Lead Cook, Drink Coordinator & Wash Unit Coordinator Supervises Loading of Vehicles and Food to Serving Line Maintains daily meal counts for Blue Hat 9 3

4 Drink Coordinator: (Yellow Hat) Prepares all drinks for operation as requested Maintains Ice inventory Maintains snacks, ice, and drinks for all volunteers Keeps area neat and clean 10 Serving Line Coordinator: (Yellow Hat) Trains and supervises servers (face to face contact) Ensures servers follow Health and Safety guidelines Supervises any distribution materials and supplies distributed being passed out in the serving line. 11 Sanitation/Wash Area Coordinator: (Yellow Crew Chief Hat) Provides initial and daily Cambro inventory to the Blue Hat Maintains and documents chlorine levels in rinse water Ensure sanitation and neatness of the area, including wash trailer 12 4

5 Administration Coordinator: (Yellow Hat) Maintains sign in/out logs Maintains medical information files Gathers data for daily reports 13 Maintenance Coordinator: (Yellow Hat) Repairs equipment as needed Keepsup with routine maintenance such as oil changes, fuel needs, etc. Maintains spare parts inventory Does routine checks and documents refer temps and fuel Performs daily safety inspections 14 Site Selection: Sufficient space Location Traffic Flow Parking lot surface Serving line area Housing facility Security 15 5

6 Generator 16 Shower/Laundry Units 17 Reefer Unit 18 6

7 Support Unit 19 Unit Equipment: (Equipment for Meals Per Day Classification) Type I (D) 30, meals, gal. pieces of cooking equipment, 6 convection ovens or equivalent, 40 people Type II (C) 20,000 meals, gal. pieces of cooking equipment, 4 convection ovens or equivalent, 30 people Type III (B) 10,000 meals, 2 30 gal. pieces of cooking equipment, 2 convection ovens or equivalent, 20 people Type IV (A) 5,000 meals, 1 Tilt skillet or Convection oven, stove burners, and cookers, 15 people 20 Inventory/Trailer 21 7

8 Inventory/Tent 22 Inventory/Garage 23 Fork Lift on trailer 24 8

9 Kitchen trailer 25 Kitchen tent 26 Sanitation/Hand Sink 27 9

10 Sanitation/Hand Sink 28 Can Opener 29 Tilt Skillet 30 10

11 Tilt Skillet 31 Tilt Skillet 32 Steam Kettle 33 11

12 Steam Kettle 34 Convection Ovens 35 Convection Ovens 36 12

13 Hand Tools 37 Accident Prevention Injury Prevention Fire Prevention Burn Prevention Cut Prevention 38 Reference Materials: Safe Food Handling Procedures on Disaster Relief Operations, ARC A, August 2005 ARC Disaster Kitchen Training, ARC A, February

14 Reference Materials: ServSafe Manager, 6th Edition, 2012, National Restaurant Association U.S. Department of Health and Human Services, Public Health Services, Food Code, Reference Materials: Southern Baptist Disaster Relief Feeding Manual August This is based on over 25 years of field experience cooking for the American Red cross and The Salvation Army during local and national disasters. 41 Potential Hazards to Food 1. Biological hazards germs /toxins 2. Chemicals hazards chemicals 3. Physical hazards dirt, hair, staples, glass, fingernails, etc

15 How Foods become unsafe 1. Food from unsafe sources 2. Not cooked kdadequately 3. Holding food at improper temperature 4. Contaminated equipment 5. Poor personal hygiene 6. Working while ill 43 What microorganisms Germs need to grow Food ph range to Temperature 41 to 135 degrees (The Danger Zone) Oxygen Some like it some do not Moisture 44 Components of a good hygiene program Personnel eso e cea cleanlinessess Clean and proper work attire Remove aprons when leaving food prep areas 45 15

16 Components of a good hygiene program (cont.) Hygienic Hand practices Hand Hygiene How to wash your hands When to wash your hands Hand Maintenance 46 Components of a good hygiene program (cont.) Hygienic Hand practices (cont.) Use of Gloves 1. Disposable gloves must never replace hand washing 2. Wash hands before putting on gloves 3. Gloves will be worn when handling food 4. Gloves are single use 47 Components of a good hygiene program (cont.) Food handlers must not smoke, chew gum or tobacco, eat or drink when doing food prep, serving food, or in wash areas to clean equipment. Take breaks in designated areas Because we work outside in hot areas, drinking from closed containers or water bottles is permitted in food prep areas. When drinking, step back from food area and set drink containers on non food surfaces on a level below where food is being processed 48 16

17 Physical barrier for preventing food contamination Designate specific areas for each food type Clean and sanitize ii all food surfaces before bf and after use Food prep areas should not be used for raw and cooked food at the same time 49 Food Service thermometers Thermometers guidelines: Store in clean cases Calibrate regularly (document) Do not allow stem to touch container when reading a temperature 50 Food Inventory We can not accept food that is home grown, home processed, or cooked for public distribution. All our food comes from commercial vendors! Food and supplies are usually paid for by the American Red Cross or The Salvation Army. We need to be good Stewards of their money. Most of our food items are pre processed and precooked. We heat to the right temperature and serve

18 Food Storage All items inventoried when received and stored in orderly manor. Grouped together in food types as possible, green beans in vegetable section, etc. No items may be stored on ground or deck of trailers. Place all items on pallets and protect from weather or sun light. 52 Food Storage Refrigerator Storage Freezer Storage DryStorage 39 to 41 degrees 0 to 18 degrees 50 to 70 degrees if possible Refrigerators and freezer must have the temperatures monitored and recorded on a regular basis Practice First in, first out (FIFO) if possible Storage areas must be kept clean, dry, and orderly 53 Food Preparation: Acceptable cooking temperatures for our operation: The TBC Feeding Unit Standard Practice is that all foods (except eggs) will be cooked to 175 degrees before they are transferred to a Cambro. Eggs will be cooked to degrees. Cooking above this temperature will produce rubbery, non palatable food. All cooking will be done using the thermometer! 54 18

19 CAMBRO 55 Food Preparation: Ready to eat food can be served or held for up to 4 hours under the following conditions Food dtemperature t is 41 degrees or lower, or 135 degrees or higher before placing on serving line Food container is labeled with temp and set out time After 2 hours below 135 degrees food may be reheated to 175 degrees and placed back on serving line (ONE TIME Not a routine practice for us) 56 Food Preparation: Preparing Food safely Kitchen staff and servers Store in use utensils properly Use long handles serving utensils Clean and sanitize utensils Avoid bare hand contact with food (Always Wear Gloves) 57 19

20 Food Preparation: Preparing Food safely Kitchen staff and servers Use scoops and tongs to serve ice Do not allow melted ice water to contact foods (saran wrap is not water proof) Be careful of clean up cloths (aprons are not towels or wipe clothes) 58 Food Preparation: Serving Food safely Use Cambros or container that can maintain temperature (chafing dishes or crock pots or roaster ovens not coolers) Sanitize food containers Servers must practice good personal hygiene and keep area clean Check temperatures and time 59 Food Preparation: Serving Food safely Label food for storage, shelf life or reheating instructions Use only single serve disposable tableware Garbage containers away from food prep or serving area 60 20

21 Menu Planning Meals are planned by the Feeding Unit Blue Cap and Lead Cook Typical breakfast to volunteer workers only Lunch and dinner for all Serving sizes for lunch and dinner Entrée 6 oz.; Vegetable 6 oz.; Fruit Individual pack; Dessert Individual pack We must meet agency schedules 61 Cleaning and Sanitizing: When to clean and sanitize: wash, rinse, and sanitize kitchenware and surfaces that touch food After each use When changing products Every 4 hours of continuous use When finished preparing a food item At the end of the day 62 Cleaning and Sanitizing: Equipment: Three compartment sink Stock tank cleaning with steam 63 21

22 Wash Area 64 Three Compartment Sink 65 Wash Area 66 22

23 Steam Ginny 67 Steam Cleaning 68 Cleaning and Sanitizing: Equipment Cleaning in place equipment and food contact surfaces Turn off power/un plug Remove food Remove parts and wash/sanitize Wash/sanitize fixed food surfaces Air dry and reassemble and test Re sanitize 69 23

24 Pest Management: Key Word CLEAN Clean daily Clean supplies Clean tools Clean spills Dispose of garbage (Clean area) No animals 70 Security: Three key elements: 1. Human Element: Unknown visitors Direct supervision volunteers Report suspicious activity ID Badges/DR clothing Established procedures Control access Multiple trained volunteers (Teams) Supervision and observation 71 Security: Three key elements: 2. Internal Element Keep areas well lighted after working hours Identify and inspect incoming food items Monitor serving lines Restrict access to food prep areas 72 24

25 Security: Three key elements: 3. External Element Visitors should be escorted Identify delivery personnel and other non credentialed personnel before they enter food prep areas Prevent uncontrolled access to food prep and storage areas after hours Provide night security 73 Potable water: If in doubt of your water source, ask for help! When hooking to a water source, all hoses must have vacuum breakers on the building connection Potable water hoses should be white and identified as such 74 Waste disposal: Liquid waste water Gray water must go to a public sewer No direct connection between our equipment and the sewer system (air gap) 75 25

26 Waste disposal: Solid waste Keepall garbage in containers with lids. Empty frequently and kept clean. Food placed in large dumpsters should be double bagged and the area kept as clean as possible. Arrange for pick up as often as necessary 76 Regulating agencies: Federal US Department epartmentof Agriculture Food and Drug Administration US Department of Public Health Inspections Department of Defense (Military) Inspections 77 Regulating agencies: State State Department of Health Inspections Local County and/or City Health Department Inspections (We contact this agency when we arrive in the area) 78 26

27 79 TSA CANTEEN 80 (See Document) 81 27

28 ARC ERV 82 ARC ERV 83 Other kitchens: TSA, ARC, Other SBC state units, Schools, Churches, ETC. Volunteers that work on other TSA, ARC, or SBC State Units must follow our Health and Safety Guidelines. You will need to follow their operating procedures. Volunteers that work in local disasters, and prepare food in schools, churches, or Armories must follow our Health and Safety Guidelines. You may find that our operating procedures will have to be modified to fit the situation. (You may be washing Cambros in deep Sinks, and using regular stoves, etc.) 84 28

29 Questions??? 85 29