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COOKING FOR THE NEW GENERATION 2 nd Edition

COOKING FOR THE NEW GENERATION 2 nd Edition. 2007 BREAKFAST LUNCH TRAINING. LESSON 6 NEW GENERATION FOODS─ SERVING. 1. You will review guidelines for good personal hygiene and food safety.

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COOKING FOR THE NEW GENERATION 2 nd Edition

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  1. COOKING FOR THENEW GENERATION 2nd Edition 2007 BREAKFAST LUNCH TRAINING

  2. LESSON 6NEW GENERATION FOODS─ SERVING

  3. 1. You will review guidelines for good personal hygiene and food safety. 2. You will discuss correct procedures for serving hot and cold prepared foods to ensure the overall quality and safety of new generation foods. 3. You will explore techniques used to provide excellence in food presentation and customer service. Lesson 6 Objectives 3 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  4. Pre-Training Questions

  5. Get out from behind the line and get in line instead. 5 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  6. Important Information!

  7. after touching anything that could contaminate hands. by being sick with a stomach or intestinal infection. after caring for another person with a stomach or intestinal infection. by having an infected burn, wound, or other injury, and not covering it properly. A food service employee can contaminate food by hands 7 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  8. Wash hands properly at appropriate times. Keep fingernails trimmed and filed. Keep hair and body clean; bathe every day. Wash hands before putting on single-use gloves and change gloves frequently. Avoid bare-hand contact with food. Maintain good health. Treat and bandage wounds and sores. When feeling ill, alert the foodservice manager and avoid working with food. Food handlers must have the highest standards of personal hygiene. 8 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  9. wear a clean, appropriate uniform every day. wear a clean apron when preparing food and take it off when leaving the food preparation area. change an apron if it becomes soiled. avoid wearing jewelry when preparing or serving food. wear a hair restraint. wear comfortable, low-heeled, closed-toe shoes with soles that prevent slipping. An important part of good personal hygiene is clean and appropriate dress. 9 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  10. Use hot serving equipment. Cook hot foods to the required temperature and place in holding cabinets or on a steam table to be held at or above 135 °F. Keep COLD foods at or below 41 °F in a refrigeration unit or surrounded by ice. Stir foods at reasonable intervals to ensure even heating or cooling. Check internal food temperatures with a food thermometer every 30 minutes. Sanitize the food thermometer after each use. Cover hot holding equipment to retain heat and to guard against contamination. Monitor the temperature of hot holding equipment. Avoid cross-contamination. Following guidelines for serving food is important for food safety. 10 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  11. Follow rules for good personal hygiene. Always wash hands and arms up to the elbow with soap and warm water for at least 20 seconds before serving food. Use cleaned and sanitized long-handled ladles and spoons so bare hands do not touch food. Avoid touching the parts of plates, food trays, or flatware that will come into contact with food or the customer’s mouth. Wear single-use gloves when serving food by hand. When possible, use tongs, or wear single-use gloves. Clean and sanitize serving equipment and utensils thoroughly after each use. Use lids and sneeze guards to protect prepared food from contamination. Throw away garnishes used on the service line. Food safety guidelines also must be observed by employees on the serving line. 11 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  12. Solve the Safe Service Puzzle!

  13. Standard Operating Procedure (SOP)

  14. “We welcome you to dine with us today and hope you come back often.” 14 Cooking for the New Generation, 2nd Edition Lesson 6 New Generation Foods─Serving

  15. Personal hygiene and food safety Recommended serving procedures and SOPs Excellence in presentation and service

  16. Post-Training Questions

  17. New Generation Food Service Assistants!

  18. This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054

  19. Mission: To provide information and services that promote the continuous improvement of child nutrition programs Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs National Food Service Management InstituteThe University of Mississippi

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