2017 Webinar Series / May 3

Transcription

1 2017 Webinar Series / May 3 Food Safety Kitchen Hacks Cyndie Story, PhD, RDN, CC, SNS Culinary Solution Centers, LLC A K-12 Consulting Agency

2 Learning Objectives 1) What will the program (webinar) accomplish? The webinar will update participants with a discussion of how to simplify food safety and food production practices through the use of creative, time-saving kitchen hacks. Emphasis will be given to full utilization of equipment, storage tips, time management, and food safety through the flow of food. 2) Why is this session considered an important educational experience? Food safety first is a basic principle of food preparation and service. The emphasis will be on controlling time management through the implementation of work simplification techniques that support HACCP-based food safety programs. Often, proper food safety practices are not maintained when staff are unorganized and behind schedule. 3) How will the session help attendees? Attendees will be encouraged to think out of the box to develop a safe, simplified approach to food production. Emphasis will be placed on practical solutions that can be used in any foodservice operation.

3 Goals for Today Understand integration of food safety and food production practices Identify creative kitchen hacks Develop time management strategies that support food production and HACCP-based food safety plans

4 Foodborne Illness Risk Factors Food From Unsafe Sources Inadequate Cooking Improper Holding Temperatures Contaminated Equipment Poor Personal Hygiene

5 Integrating Food Safety & Food Production

6 Integrating Food Safety & Food Production Menu Planning Purchasing Receiving Storing Preparing Cooking Holding Serving Cooling Rehea9ng

7 Integrating Food Safety & Food Production Key Food Production Principles Practice Good Personal Hygiene Avoid Time & Temperature Abuse Prevent Cross Contamination

8 Portion Size

9 Use The Service Pan

10 Use A Steamer or Combi Steam

11 Heat, Drain, Chop, Steam

12 Prepare, Halve, Chill, Cut

13 Equipment

14 Slip Mat

15 Proper Equipment

16 Garbage Cans

17 Additional Supplies

18 Creative Kitchen Hacks

19 Receiving

20 Strawberries

21 Transferring Method #1

22 Transferring Method #2

23 Transferring Method #3

24 Melon Culls

25 Remove Grapes From Stem

26 Hang Pans In Sink

27 Tomato Blossoms

28 Cutting Peppers

29 Dicing Avocado

30 Chopping Romaine

31 Commercial Salad Spinner

32 Chopping Onion

33 Chopping Green Pepper

34 Remove Kiwi Skins

35 Removing Refried Beans

36 Assembly Lines

37 Portioning Fruit

38 Instant Mashed Potatoes

39 Proof & Bake Rolls

40 Portioning Honey

41 Steamed Eggs

42 Weight or Measure?

43 All In One Serving!

44 Time Management

45 Nutritious food must be safe food even when time is running out!

46 Develop Time Standards

47 Create Work Schedules Communicates Expectations Includes Kitchen Specifics Equipment Space Product Form Food Safety Develop Work Plans Efficient Inputs = Less Tired Staff = Better Morale + Improved Productivity = Safe Food

48 Use A Personal Timer

49 Summary Integrate food safety throughout food production to create nutritious meals Implement creative kitchen hacks to increase productivity while maintaining time for safety Develop time management strategies that support food production and HACCP-based food safety plans

50 Questions? Cyndie Story, PhD, RDN, CC, SNS