5.13.1

Kitchen Basics

This SOP will cover the following information:

• Quality and Nutrition
• Food Storage
• Non-Food Supplies Storage
• Personal Sanitation
• Dress Code
• Kitchen Safety
• Knife Safety
• Cleaning and Care of Equipment
• Dishwasher Maintenance and Cleaning
• Sanitizing Solution

Quality and Nutrition

Shasta Head Start (SHS) quality and Nutrition Policy will comply with applicable local, state, and federal sanitation laws and regulations governing food service operations. This includes all standards for storage, preparation, and service of food, and for the health of food handlers. Evidence of such compliance shall be posted as required. Vendors and caterers supplying food and beverage shall comply with similar applicable laws and regulations.

• Meats and poultry must be purchased in accordance with guidelines in the Food Buying Guide for Child Nutrition Programs (CACFP, USDA)
• Milk and milk products must be pasteurized and fortified with vitamin A and D in accordance with the FDA, State, and local standards
• SHS staff must purchase all potential hazardous foods (PHF) [e.g., red meat, fish, poultry, egg products] and prepare in SHS Kitchens. All PHF must be transported safely (refer to SHS Food Service Transport Procedure)
• Fresh fruit and vegetable will be preferentially served at mealtimes. Food rich in vitamin C will be offered daily. Food rich in vitamin A will be offered a minimum of 2-3 times weekly. Cooks will use guidance in the vitamin A and vitamin C substitution list when a vitamin A or C rich food listed on the menu is not available
• A hot breakfast will be served at least once a week. Breakfast menus may be adjusted to increase hot foods in colder climates
• SHS policy prohibits the preparation and serving of excessively sweet or sticky foods to children and families to maintain the quality of nutritious foods in the program. Any food representing a dessert will not be served
• All food may only be purchased from approved suppliers and stores

Food Storage

• All perishable foods must be stored to achieve internal temperatures which will prevent spoilage. A food service temperature chart will be posted on each refrigerator and freezer.

• Thermometers must be placed in the warmest part of each refrigerator and freezer. The Cook or Cooks Aide must record the temperature on the Food Service Temperature Log daily. Temping and recording must be done first thing in the morning to ensure food has been maintained at a safe temperature
• Refrigerators/freezers must have empty shelf space around shelves and walls to allow air circulation sufficient to maintain proper food temperatures
• Raw meats stored in the refrigerator/freezer must be placed in a food safe leakproof container and on a lower shelf to prevent leakage onto other foods
• Cooking staff should examine food brought into the center to ensure it is in good condition
• Dry/canned foods must be stored in a food safe covered metal, or hard plastic containers in a clean dry location where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration
• Dry/canned containers of food should be stored at least six inches above the floor on racks or other clean, slotted surfaces which permit air circulation and protection from dirt
• Storerooms must be dry and free from leaky plumbing or drainage problems. All holes and/or cracks in the storeroom walls or floors should be repaired to prevent insect and rodent infestation. Storeroom temperatures should be cool (50⁰F to 70⁰F) to increase shelf life
• All food must be dated by month/day/year. Any food items removed from their original packaging containers also must be labeled and dated
• A first in, first out (FIFO) inventory should be used to ensure rotation of stored food
• Check expiration dates on all food items and dispose when expired
• Vendors and caterers supplying food and beverage shall comply with applicable laws and regulations

Non-Food Supplies Storage

• All cleaning supplies, knives, and other poisonous or hazardous materials must be stored in a locked cabinet or compartment, well above the reach of children but preferably not above counters where children may try to climb and reach for items. They should also be separate for food, dishes, and utensils
• Poisonous and toxic materials, other than those need for kitchen sanitation, must be stored in locked cabinets outside the kitchen area
• All containers of cleaning supplies and poisonous materials must be clearly labeled

Personal Sanitation

• Everyone working with, or near, food shall be free of communicable disease. Anyone with an infected cut or burn on their hand must wear gloves during food preparation and handling
• Tobacco use and/or chewing gum are prohibited in the kitchen
• Unless wearing gloves at all times during food preparation, cooking and serving, a food handler may not wear fingernail polish or artificial fingernails when working with exposed food
• Food handlers must clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and the following circumstances:
  • After touching bare human body parts other than clean hands and clean, exposed portions of arms
  • After using the restroom
  • After coughing, sneezing, using a handkerchief or disposable tissue, eating, smoking, drinking, and after breaks
  • After use of phone
  • After handling soiled equipment or utensils
  • During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
  • When switching between working with raw food and working with ready to eat food
  • Before donning gloves for working with food
  • After engaging in any other activities that contaminate the hands

Kitchen Dress Code

Kitchen Employees are required to dress appropriately for foodservice.

• Clean, appropriate, comfortable clothes is acceptable. Shorts are acceptable provided they are not too short (just above the knees). Shirts are required to have sleeves (no tank tops). Avoid shirts with long loose sleeves
• Highly flammable clothing (i.e., nylon, tricot, or other light synthetics) should not be worn while working near open flame or extreme heat
• Clean aprons will be provided by Shasta Head Start and must be changed daily and when soiled
• Shoes will be sturdy, low-heeled, non-skid soles, and closed toes. Sandals are not allowed
• Avoid excessive make-up, perfumes, and jewelry
• Hair must be completely restrained including bangs and facial hair
  • Examples: hair net, washable hat, washable bandana, beard restraints

Kitchen Safety

• Walk, do not run, in all work areas, ramps, and stairs; take care when passing through swinging doors
• Remove from service any equipment that is broken or does not function. Report unsafe conditions (broken tables or chairs, defective equipment, unsafe tools or knives, broken glasses or other dishes, torn carpets, leaking pipes, etc.) to your supervisor or Area Manager, so these may be corrected
• Do not serve food in cracked or chipped bowls, plates, or cups. Dispose of them and order more as needed
• Take sufficient time to serve food properly; too much haste will cause accidents
• Practical jokes on the job are dangerous and strictly prohibited
• Keep floors clean and dry; do not leave loose objects on the floor where they may be a hazard. Keep aisles, passageways, and stairways clean and free from obstructions. Wipe up any grease or wet spots immediately
• Do not overload trays and/or carts; load trays to give good balance
• Understand the safe way to perform an assigned task. Help other employees by showing them the correct and safe way to do the job. If in doubt, ask a supervisor or the Food Service Coordinator
• Do not move heavy objects alone or over-lift. When lifting, the employee must keep his or her back straight, bend at the knees and use his or her leg muscles.
• Always use a stepstool to reach high places
• Maintain fire safety practices:
  • Keep dish towels, potholders, and oven mitts away from the stove
  • Know where the nearest fire extinguisher is located. In case of a grease fire, salt and/or baking soda will help if you do not have a fire extinguisher. For large fires, immediately notify your supervisor and emergency personnel, do not take any personal risk trying to put out the fire
• Emergency numbers must be posted and highly visible
• Scalding is one of the most common injuries in the kitchen. Make sure to turn pot handles away from the front of the stove, avoid hot steam, and be careful when lifting lids from hot food
• Report every injury to an immediate supervisor

Knife Handling and Safety

• All knives must be stored in a locked cabinet or compartment, well above the reach of children but preferably not above counters where children may try to climb and reach for items
• Point the blade away from your body when cutting, washing, or drying a knife. Knives can slip and cause injuries
• Keep fingertips curled under the hand that is holding the food
• Use the right knife for the job:
  • Chef Knife – Ideal for chopping and slicing most foods
  • Paring knife – Ideal for small jobs such as peeling, coring, and trimming vegetables
• Protect your countertops, always use a cutting board. Secure your cutting board with a damp towel or non-slip mat
• Keep knives clean and handles dry
• Hand wash knives with hot soapy water, dry and put away. Never put knives in a dishwasher as it dulls the blade
• Never put knives in or near a sink of soapy water, they may not be seen, and accidents can occur
• Do not use the knife while distracted
• Carry knives with the blade pointed downward
• Use knives only for cutting food
• Always lay knives flat, never on the back or edge
• Do not attempt to catch a knife as it falls, better it hits the floor than cut your hand
• Keep knives sharp by honing and sharpening:
  • Honing is a knife maintenance method that realigns the sharp edge of a knife using a honing rod. Knives should be honed daily and as needed
  • Sharpening is the process of removing material on a knife to create a new sharpened edge. Knives should be sharpened as needed, whenever the edge becomes dull
  • Contact the Food Service Coordinator to request a knife hone or sharpener. Follow the manufactures directions

Cleaning and Care of Equipment

• Follow the required cleaning schedule to prevent food contamination, must be completed daily
  • Wash and sanitize food preparation surfaces and cutting boards between preparation of different food items (i.e., between meats and salad preparation) to avoid cross contamination
  • Kitchens have colored cutting boards marked for vegetables or meats to reduce the chance of cross contamination
  • Cutting boards should be hard non-toxic material, which is smooth and free of cracks, crevices, and open seams. Wood cutting boards shall not be used
  • Wash and sanitize can openers daily
  • Clean and sanitize utensils between use on different food items
• Dish washing must be done by an approved method:
  • Manual washing: A three step operation which includes a sanitizing rinse. Refer to the Three-Sink Method form
  • Mechanical washing: A machine that meets local health department standards for washing. See dishwasher maintenance and cleaning section below.
• Clean range tops, backsplashes, and hoods daily and/or as needed to keep clean during food preparation. Wash hood filters as needed
• Clean ovens and racks bi-weekly and/or as needed
• Clean refrigerators a least once per week and/or as needed
• Clean and defrost freezers as needed
• No food contact surface may be made from cadmium, lead, zinc, granite enamelware, or other toxic materials
• Garbage containers should be leakproof and of a sufficient size to hold all garbage
• Empty and clean garbage containers as needed, line containers with plastic liners. The garbage area must always be kept clean

Dishwasher Maintenance and Cleaning

Dishwashers that are cleaned and maintained properly are not only important for the function but also the overall cleanliness and sanitation in kitchens. Cleaning and maintenance procedures include the following:

• Pre-scrape and rinse dishes thoroughly
• Do not allow food soil to accumulate on the tank bottom
• Use the proper tools to clean. Particularly with stainless steel products. Soft cloth and plastic scour pads can be used as long as the motion is in the direction of the manufacturer’s polishing marks
• When applicable, use alkaline chlorinated or non-chloride containing cleaners. Avoid using chloride-containing cleaners that can attack stainless steel and cause pitting and rusting. Never use hydrochloric acid on stainless steel
• Rinse equipment and wipe it dry. The sooner you wipe off standing water, the better
• Dishwashers should be cleaned daily, including the screen and around the door
• Deliming should be done when you can see clear signs of lime deposit (a white chalky substance) on the inside of walls and on the wash arms. Follow manufacturer’s directions for timing and deliming to ensure the machine is operating at optimal performance
• Do not exceed manufacturer’s recommended concentrations for detergent, or lime scale remover
• All maintenance of equipment should be performed with clean hands
• For dishwasher repair contact your supervisor to submit a maintenance request

Sanitizing and Disinfecting Solution

Shasta Head Start, in accordance with California Retail Food Code, uses a foodservice grade sanitizing solution to sanitize all food contact surfaces. Follow the agency’s directions for usage and proper dilution.  See SOP 5.3.22 for more detail.