Sterling Caterers Presentation

Sterling Caterers Food Service Volunteer Training 1

Objectives of a Food Service Volunteer • To give good, courteous, friendly service with a smile • To meet high sanitary standards • Cooperate in a friendly and team spirit way with other employees, volunteers, and team leaders • Have a sense of pride in what you do 2

Job Responsibilities • Work on food line • Serve from chafing dishes (hot food) • Cold food from temperature controlled instruments • Use proper utensils- scoops, spatulas, serving spoons, tongs, and knives • Wear gloves, change gloves • Cold food- proper amount of ice • Hot food- sternos for chafing dishes 3

Job Responsibilities Continued… • Clean as you go • Sanitize utensils when changing food • If utensil drops, do not use, request another one from team leader • Eye, smell food. If something does not smell or look right, notify team leader • Please serve portion size instructed by team leader • Participants are allowed to eat, whatever is needed to satisfy them • Be polite, friendly and serve with a smile 4

Chafing Dishes and Sternos • Each chafing dish has a water pan • Water pan needs to be filled enough to cover the bottom surface of the pan. Please let a team leader know if you see this is not the case. • Once water pan is inserted in the base and filled, 2 sternos will be placed under the pan to keep its contents hot by a member of staff. • Let a staff member know if a sterno is not still lit. • Every 2 hours the sternos will use up all its fuel/burn out. Staff members will come by to change sternos. BE CAREFUL! 5

Safety Procedures • Be careful • Use common sense • Avoid unsafe acts and unsafe conditions • Be sure you know how to use any tools associated with your job • If you don’t know how, ask • Do not use until you feel comfortable • Report any unsafe acts or unsafe conditions 6

Safety Procedures Continued… • If something is broken near the food or you find foreign objects near the food, please let a member of staff know • Report any injury however large or small it may be, to team leader • Walk, do not run in any food service area • Pick up small particles of food or dropped silverware, etc… then wash hands • Use dry towel or oven mitt to pick up hot pans Be safe in everything you do! 7

Uniforms • Maccabi T-Shirts • Cap or hair net, beard net if you have facial hair • Security name badge • Sensible closed toe, slip resistant shoes 8

Hygiene and Foodborne Illnesses • Most foodborne illnesses are caused by transmitting microorganisms (Bacteria) (Pathogens) Through one or more of the following methods. • Poor personal hygiene practices • Time/Temperature abuse • Cross Contamination 9

Why is this important • We have all had illnesses caused by these pathogens once or twice in our lifetime • Norovirus • Salmonella (1.2 million illnesses each year, 23,000 hospitalization, 450 deaths) • Ecoli • Inflamed Stomach • Diarrhea, fever and abdominal cramps. • Inflammation, bloody diarrhea 10

Foodborne Illnesses: Hazards • Biological- viruses, bacteria, parasites, yeast, and molds • Physical (foreign objects)- glass, toothpicks, fingernails, jewelry • Alert a member of staff if you see this! • Chemical- cleaners, sanitizers, pesticides, medications. (harmful to self and others) should never interact with food products • Natural Toxins- fish toxins, plant toxins 11

Foodborne Illnesses: Symptoms • Diarrhea • Cramping • Nausea • Vomiting • Low grade fever • Body Aches • Jaundice (hepatitis A- infected water and food from feces) 12

What to do if you are sick • Let your team leader know immediately if you have: • Sore throat • Open cuts • Infected wounds • Contact with anyone who was infected by: Salmonella, Ecoli, Hepatitis or Shigella • Hepatitis A 13

Practice • Good hygienic practices • Frequent equipment cleaning/sanitizing • Frequent hand washing • Clean as you go concept 14

Poor Personal Hygiene • Individual illnesses (Vomit & Diarrhea) • Cuts and abrasions • Personal cleanliness • Fingernails • Hair restraint (hairnet) • Hats or beret covering required • Jewelry- not allowed (with the exception of wedding bands) • Hand in pockets • Handkerchiefs 15

Poor Personal Hygiene Continued… • Facial Tissues- discard immediately (toss in garbage) 16 • Do not use sleeves, apron, bar rag… • Chewing gum • Smoking • Eating while working • No outside meals allowed due to kosher food laws • Handwashing • Handling food • Handling money- less cleanly than your toilet • Dirty tableware- serving spoons and hotel pans

Personal Hygiene 17 • Wear hairnets • No Jewelry (Exception- stone/crevice free wedding bands) • Do not work when you are sick (fever, vomiting, diarrhea or jaundice) • Cover all wounds with bandages (gloves on hands) • Wear latex gloves while handling food • No eating, drinking or smoking (includes gum, candy, etc…) • No headsets or cellphones when handling product • No personal belongings in food service area • Handle products with care at all times • Wash your hands frequently • Clean as you go - meaning, clean as you work, so there’s less to clean at the end of your shift

Personal Appearance and Sanitation • Fingernails clean & well trimmed, no press on nails • Handle all foods with proper utensils • Do not pick up food with bare hands • Utensils should be picked up from handles only • Do not lick fingers or put fingers in food for tasting 18

Good Hygienic Practices Hand Washing: How? • When you come in from the outside and before you begin your shift. Wash your hands, clean under your fingernails • Use warm water • Wet hands and exposed arm areas • Apply hand soap • Rub hands briskly for 20 seconds • Rinse under warm water • Towel dry with disposable towels (do not air dry) 19

Good Hygienic Practices Hand Washing: When? • Before starting your shift • Before putting on gloves • After using the restroom • After touching, face, hair, and body • After eating, drinking, and smoking • After working with raw food or anytime you change food items (raw – raw / raw – cooked / cooked – cooked • After cleaning or taking out garbage • After touching anything that contaminates the hands 20

Glove Use • Glove use does not replace the need for good hand washing practices • Wash hands before putting on gloves • Put gloves on only when you are ready to handle food • Use gloves for only one task, then discard • Change your gloves anytime you need to wash your hands • After touching your body • After using the toilet • After eating or drinking • After handling dirty equipment or utensils • After handling raw food • After any other activities that contaminate your gloves 21

Glove Use Continued… • Remove or dispose of gloves whenever you are interrupted during service • Use clean gloves when you resume food service • Single use gloves should not be used around heat or hot oils • Gloves are susceptible to contamination • Whenever you walk outside of a food service area, remove the gloves 22

Risk Factors • The Centers for Disease Control has found that these risk factors are the most common causes of foodborne illnesses. • Improper Holding- letting bacteria multiply • Poor Personal Hygiene- contaminating food with your hands • Contaminated Equipment- utensils & equipment contaminate food 23

• Improper Holding- letting bacteria multiply • Leaving food at room temperature • Not holding food at hot enough- or cold enough temperatures • Poor Personal Hygiene- contaminating food with your hands • Ill Food workers • Improper handwashing • Inadequate handwashing facilities • Bare hand contact with ready-to-eat foods • Not washing after unsanitary activities • Contaminated Equipment- utensils & equipment contaminate food • Equipment is not cleaned often enough or sanitized between uses 24

Enjoy the 2023 JCC Maccabi Games & Access! 25