Student Induction P7-15 Commercial Kitchen

Student Induction P7-15 Commercial Kitchen

Introduction to the kitchen: Student bags Appropriate clothing, footwear, hair, jewelry, and nails Hand washing and Hygiene Illness Toilet locations Emergency evacuations Fires extinguishers and blanket location Kitchen safety: SOPs MSDSs Manual Handling Injuries/Accidents First Aid kit. Food stores: Dry store Cold store Freezer store Equipment: Student lockers Additional equipment locations Stove and oven lighting SOPs and demonstration. Cleaning: Dishwasher use Washing up Cleaning benches SOP Sink drains Aprons and tea towels. I,.. have received an induction into the P7-15 Commercial Kitchen and acknowledge my responsibility to adhere to the practices and expectations outlined in this induction. Signed.. Dated

Instructions for Students Bags All student bags are to remain in the orange storage unit during classes for safety reasons. Aprons and Hair Nets Aprons are to be worn at all times during cooking practicals, once you have placed your bag in the bag storage, take an apron and put it on, and a hair net and ensure all your hair is neatly tucked into the hair net. Hair nets ensure both safety for your hair and prevents hair entering prepared food. Clothing and Footwear Appropriate clothing and footwear is required to ensure you take appropriate steps to protect yourself from injuries that most commonly occur in kitchens: Cuts Burns Dropped objects Clothing should be clean, and not provide a source of contamination (physical or microbiological) to food or food preparation surfaces. Clothing should be appropriate for work in a kitchen, with shoulders and upper arms, back, midriff, and upper legs covered to provide protection from burns. NO STRAPS OR GAPS! Avoid wearing clothing fabric that is highly flammable, or likely to shed fibres, or has drapey sleeves, or scarves. T-Shirts, polo tops, or Tees with 3/4 sleeves or shirts are ideal. Shorts are also not permitted unless covering thighs to the knees. Students wearing inappropriate clothing will not be permitted in the kitchen. Enclosed suitable footwear must be worn, to protect the feet from falling sharp, heavy or hot objects and food. Ballet flats, thongs, sandals, crocs, high heels or any type of shoe where the top of the foot is exposed are NOT appropriate, anyone without appropriate footwear will be asked to leave the kitchen. Sneakers are ideal.

Handwashing, personal hygiene and illness. Once your apron and hair net are on, the next step is to thoroughly wash your hands, using the 20/20 guide 20 seconds of washing with soap then rinsing, followed by 20 seconds of drying. If you touch any part of your body or handle potentally hazardous material, such as raw meat or other raw food, you should thoroughly rewash your hands. Long nails, excessive jewelry, nail polish can all habour bacteria, or result in foreign material getting into food, and as such it is desirable to remove excessive jewelry, remove nail polish/false nails, and keep nails to a length they can be adequately cleaned. Students will be asked to remove jewelry and wear gloves if nailpolish is worn. Sick students should advise the demonstrator, prior to class, that they are unwell. Excessive coughing, sneezing, or nose blowing is not welcome in the kitchen. If you have experienced vomiting or diahorrea within the last 4 days that is potentially infectious, you should discuss this also with your demonstrator, you may remain infectious for a period after symptoms have passed that may pose a food safety risk. Chewing gum is a food safety risk and is not to be chewed in the kitchen. Toilets, Building evacuations, fires and other safety considerations. Male and unisex/access toilets are located on the same floor as the kitchen. Do not wear aprons to the toilet, and please thoroughly rewash hands upon return to the kitchen. In the event of a building evacuation remove all food from heat sources, turn off gas and electric appliances, take your bag and exit according to instructions from your demonstrator/technician and fire wardens. Fires in the kitchen should only be handled by someone trained to use the extinguisher or fire blankets which are located in the kitchen. Alert the demonstrator or technician to issues immediately, and don t try to handle by yourself. Laminated copies of safe operating procedures, SOPs, for all equipment and processes are to be found on in the kitchen on the side of the orange bag storage unit. Material Safety Data Sheets, MSDS, for cleaning chemicals are located at the back of the kitchen near washing up/chemical storage. In general the cleaning chemicals you will handle are non-hazardous.

Manual Handling Consideration needs to be given to a number of kitchen activities that impact on postural safety and comfort: bending, lifting, lowering, pushing or pulling, reaching, and carrying, or repetitive activities such as cleaning. Loads may be heavy, hot, awkward, or unstable. - Bend at the knees to light ovens or check cooking food in ovens. - Ask for assistance to lift/move heavy and/or hot trays of food into or out of ovens, or large pots of food, on stove tops. - Use trolleys to move heavy items around the kitchen. - Slide racks of dishes/cutlery onto the dishwasher tray rack, and out of the dishwasher, don t lift loaded trays. - Where possible heavy items are stored on shelves between waist and knee height to reduce the need to bend. Share cleaning tasks, such as bench/sink cleaning to reduce total time spent on fatiguing/repetitive activities. Injuries All injuries, accidents or near-misses must be reported to the demonstrator or technician. Most accidents are likely to be cuts, or burns, and may be minor. A fully stocked first aid kit is located in the kitchen, in the event of a cut the demonstrator/technician will access the kit contents and assist you. In the event of a burn immediately run the affected area under cool running water for ~20 minutes. Alert the demonstrator/technician to the situation. Burns modules are also available from the first aid kit. The demonstrator and/or technician will determine when it is appropriate for injuries, accidents or near-misses to be reported via the on-line system, this will require you to provide personal details. A staff member will complete an on-line report with your assistance.

Food Stores Food is stored in one of three locations: Dry store, according to contents lists on the outside, 22-25 o C Freezer, outside the cold room, -18 o C Coldroom, 5 o C Chilled food should be stored in the refrigerator according to approved practices: raw foods below ready to eat foods, and raw meat in the lowest part of the fridge to prevent leaking of juices onto other foods. High risk, vulnerable food, should be protected from being held in the Danger zone : 5-60 o C. After a cumulative period of 4 hours in the danger zone, the food must be discarded. If less than 2 hours, food may be returned to the refrigerator. This is the 2 hour/4 hour rule. The exterior of storage containers are to be wiped clean and returned to the store cupboard where they came from. Equipment Student Drawer and Cupboard Contents and Arrangement Scissors or canopener optional items Whisk Cook s knife Measuring spoons Silicon Spatula Tongs Spatula Metal spoon Silicon brush Paring knife Measuring cups Vegetable peeler

Colander Mixing bowl Small saucepan and lid Cooling rack Oven gloves Measuring jugs Baking tray Sieve Small pizza tray Chopping board Small non stick frypan Additional items are located on the open shelves next to the cupboard: 4L Pots, Woks/saute-pans, and frying pans. At the end of each session your drawer and cupboard should be stocked according to the photos above, and that no additional items are placed in the student cupboard, but returned CLEAN to the appropriate storage cupboards. An item list is on the inside of the cupboard door for ease of checking. Additional items, including some electrical items are located in the storage cupboards according to signage. Further electrical items can be found in the double door electrical cupboard. Laminated copies of safe operating procedures, SOPs, for all equipment are located in the kitchen on the side of the orange bag storage unit. All electrical equipment, including microwaves are to be left clean and free from food residues at the end of each class.

Cleaning procedures The kitchen is equipped with a commercial pass through dishwasher that will effectively sanitize dishes with an 85 o C rinse. All equipment that can be washed in the commercial pass through dishwasher, must be washed in this way. All equipment must be thoroughly cleaned and dried, before return to storage. The wash cycle is short and the dishwasher will not remove heavily cooked on material, those items must be pre-hand cleaned, using a green scourer. Use of the dishwasher will be demonstrated to you. Ensure light items such as small paring knives, and peelers are placed in the yellow cutlery baskets. Aluminum items are best hand washed, to prevent oxidation. You have been provided with Standard Operating Procedures, SOP, for lighting the gas stoves, which also includes cleaning procedures. Before lighting gas stove tops ensure you fill the pan with 1-1.5L of water, this makes cleaning up easier. You also have been provided with an SOP for cleaning benches, and sinks, this should be performed with a small amount of mild detergent to remove food residues, followed by application of a food grade sanitizer for two minutes before drying. Sink traps must be cleaned of all food waste, by emptying into food bins, and cleaning in the dishwasher at the end of class. Aprons and Tea towels Tea towels and aprons are provided clean for your use each session. Ensure clean aprons are folded and returned to the storage unit following use, and wet or dirty aprons and tea towels placed neatly in the washing basket. Remember The Kitchen is a workplace. Therefore, move around in a planned & predictable manner, remaining mindful of hazards. You are responsible for your own safety and that of those around you. Practice professional & courteous behaviour at all times.