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Welcome Welcome UCSC Dining Student UCSC Dining Student

StaffStaff

Student Employee Student Employee OrientationOrientation

SA3SA3

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Welcome to UCSC Dining Welcome to UCSC Dining

We are committed to creating a diverse, safe, fun and trusting environment for our guests and team; building an innovative

dining program providing high quality service and food while embracing social, nutritional and financial responsibilities.

Our Mission Statement

Today you will learn what it means to be part of University Dining.

You will learn of all the dining units and the many options that we have to offer.

And most importantly you will train in all areas of costumer service, food safety and supervision.

Congratulations and welcome to our team

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Department OverviewDepartment Overview

Dining on CampusDining on Campus

Five Dining HallsFive Dining Halls

Porter/Kresge, College 8/Oakes, Crown/Merrill, Colleges 9/10, Porter/Kresge, College 8/Oakes, Crown/Merrill, Colleges 9/10, Cowell/StevensonCowell/Stevenson

Four Perk Coffee Carts Four Perk Coffee Carts

Natural Sciences, Earth & Marine Sciences, Baskin Natural Sciences, Earth & Marine Sciences, Baskin Engineering, and McHenry Library’s self serve coffee cartEngineering, and McHenry Library’s self serve coffee cart

Oakes CaféOakes Café @ Oakes College @ Oakes CollegeOwl’s NestOwl’s Nest @ Kresge Café @ Kresge Café

Banana Joe’s Banana Joe’s @ Crown College@ Crown College

Catering DepartmentCatering Department Terra Fresca Restaurant at University CenterTerra Fresca Restaurant at University Center

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Work StationsWork Stations

All dining halls have their own unique All dining halls have their own unique set up, but for the most part they all set up, but for the most part they all have the following stations have the following stations

CashierLine Runner

Cook’s AssistantPantry

Bev/DesDining RoomDish-room

Pizza

And SA3 has a combined experience of all this areas and plus

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STUDENT EMPLOYEESUniforms & Attendance

UNIFORMSWhen working, Students are required to: Wear Blue T-SHIRT (no white uniform shirts) Wear name tag Wear UCD Hat/Visor or hairnet Clean & Neat Pants (no holes, no shorts) Close-toed shoes with water resistant soles (no sandals)

Policy 1st time out of uniform. . . . . Verbal Warning 2nd time out of uniform . . . . Documented Warning 3rd time out of uniform . . . . Sent home to change with unexcused

tardy notation 4th time out of uniform . . . . Removed from the schedule for the rest

of the quarterATTENDANCE

Your shift is your responsibility. If you can not work your shift you must fill out a sub sheet 2 weeks in

advance and find another student to cover for you. If your sub sheet has not been filled at least 2 days before your

scheduled shift, you must talk with a Manager. You can miss up to 2 shifts per quarter with the expectation that you

call in. The first No Call-No Show will result in a verbal warning (except

during finals week) The second No Call-No Show you will be pulled from the schedule,

return to work next quarter at the discretion of the Unit Manager (except finals week).

The third No Call-No Show you will be released. If you are going to be more than eight minutes late, it is your

responsibility to call to advise the manager on duty. Finals’ Week Policy

For every shift a student drops they must pick up another shift to replace it. If they drop a shift and do not pick up another they are released. If a student No Call-No Shows during finals week they are released. All sick calls during finals week require a Doctors note.

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Customer Service Customer Service

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Customer ServiceCustomer Service

StudentsStudents Faculty and StaffFaculty and Staff

Guests of the University Guests of the University Summer ConferencesSummer Conferences

Our ColleaguesOur Colleagues

Freshly prepared foodsFreshly prepared foods Convenient locationConvenient location

Excellent value for the moneyExcellent value for the money Good variety of food offeringsGood variety of food offerings Consistent quality of serviceConsistent quality of service

Who Is Your Customer?Who Is Your Customer?

What Do Your Customers Expect?What Do Your Customers Expect?

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Six Essential Tips for Great Six Essential Tips for Great Customer ServiceCustomer Service

Speak well of your organizationSpeak well of your organization Respond quickly and cheerfully to all customersRespond quickly and cheerfully to all customers

Prioritize work when customer needs arise (our customer is Prioritize work when customer needs arise (our customer is always first)always first)

Greet all customers with a smile Greet all customers with a smile A positive first impression goes a long wayA positive first impression goes a long way

Practice friendly body language and eye contact Practice friendly body language and eye contact

1-Maintain and Attitude of Service Excellence1-Maintain and Attitude of Service Excellence

Learn how to read your customers Learn how to read your customers Recognize all customer needs and respond with quickness Recognize all customer needs and respond with quickness

Identify customer needs expressed verbally and non-verbally Identify customer needs expressed verbally and non-verbally

2-Identifying Customer Needs2-Identifying Customer Needs

3-Use Customer Friendly Body Language and Words 3-Use Customer Friendly Body Language and Words

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4-Practice Excellent Service at Every Customer Contact Point 4-Practice Excellent Service at Every Customer Contact Point

Be attentive Be attentive Keep all customer areas clean and neatKeep all customer areas clean and neat

Address small problems on the spot before they become Address small problems on the spot before they become bigger onesbigger ones

5-Handle Difficult Customers With Care5-Handle Difficult Customers With Care

Always apologize Always apologize Act quickly and thank the customer for letting you know of a Act quickly and thank the customer for letting you know of a

need need You have the power to turn a bad situation into a good oneYou have the power to turn a bad situation into a good one

6-Exceed Customer Expectations 6-Exceed Customer Expectations

Anticipate needs and special requestAnticipate needs and special request Your quick response can make a big differenceYour quick response can make a big difference

Don’t be afraid to go the extra mille Don’t be afraid to go the extra mille

Six Essential Tips for Great Six Essential Tips for Great Customer ServiceCustomer Service

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Teamwork and Flexibility

At College 8 Dining Hall we believe Teamwork is the most essential part of our operation. Helping other employees when they need it benefits both the costumer and the positive atmosphere of the Dining Hall. During busy periods it is just as important to ask for help as it is to be willing to give a hand. As a food service worker be prepared to learn and work at any of our service areas.

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The Role of The SA3

Is to lead by example and Is to lead by example and team workteam work

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As and SA3

Your are the leader to Your are the leader to carry out these principals carry out these principals and share them with all and share them with all your student coworkersyour student coworkers

Be ready to be asked Be ready to be asked many questionsmany questions

To be looked up for To be looked up for guidance guidance

And to be hold And to be hold accountable for your accountable for your mistakesmistakes

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Being an SA3

Gives you the opportunity Gives you the opportunity to develop your:to develop your:

Problem solving skillsProblem solving skills Organizational skillsOrganizational skills Ability to lead Ability to lead Communication skillsCommunication skills Office management skillsOffice management skills Training and Training and

development development Time management skillsTime management skills And moreAnd more

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Be Exited

This experience will go with This experience will go with you any where you goyou any where you go

It will show on your work It will show on your work ethic ethic

It will open doors for you It will open doors for you It will be full of challenges It will be full of challenges But you will get all the tools But you will get all the tools

and help to overcome themand help to overcome them

One of the best things about being a leader is to see the change that come from all your hard work

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CASHIER TRAININGCASHIER TRAINING

STUDENT JOB DESCRIPTIONSTUDENT JOB DESCRIPTION

Cashier Cashier

The cashier is one of the most important positions in the dining hall. Not only you are the first impression of the dining hall, but you are also the last one. In addition to your friendly greeting you will be required to be familiar and trained in all university cash handling policies and procedures.

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Line and DisplayLine and Display

You will work with the senior cook, ensure that hot food is well-stocked and served in clean containers with appropriate utensils. Know what items are being served. Keep all counter surfaces and floor clean.

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Cook’s Assistant Cook’s Assistant

You will work with the senior cook, ensure that hot food is well-stocked and served in clean containers with appropriate utensils. Follow safety procedures when assisting in the preparation of the meal. Keep all counter surfaces and floor clean. Assist cook with deep-fried or grill items.

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Bev/Des Bev/Des

This position fills and maintains all the beverages (sodas, juices, milks, teas and coffees), desserts, pastries, ice cream, soft serve, yogurt, toppings, cereals, bread and bagel bar, (including butter, margarine, peanut butters, jelly and cream cheese). Keep all counter surfaces and floors in your area clean.

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Dining RoomDining Room

In this position you will be responsible for keeping all tables, chairs, center napkin holder, salt and pepper and table tents clean and organized. You will also be the first person to respond to any spills as to prevent any accidents in our unit.It will be your responsibility to keep all floor areas in the dining hall clean and dry.

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Dish-Room Dish-Room

This position is responsible for the proper washing , rinsing and sorting of all dishes, pots, pans, serving containers, utensils, glass and silverware. Proper operation of the dish return and dishwasher must be followed. Water must be changed in the dish machine as necessary. Sanitary handling and storage procedures of all clean items must be followed. The return window should be cleaned and sanitized on a regular basis. All carts must be kept clean and sanitized. As needed, garbage cans in the servery and kitchen should empty and bags changed.

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Salad Bar & Deli BarSalad Bar & Deli Bar

This position is responsible for prepping, stocking and maintaining the salad and deli bars with fresh product. Insure that all product is fresh and in clean containers. Insure that all products are backed up and ready to be use for next shift. Wipe down counter frequently. Keep bread and rolls stocked and remove any empty bread bags.

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Safety Safety

When you think about working in the restaurant industry, think safety first. In the next sections you will learn about the proper handling of food, how to set up a station to start working, Cutting techniques and steps to follow when operating a convection oven.

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Food-borne IllnessFood-borne Illness Disease carried or transmitted to people by foodDisease carried or transmitted to people by food

Food-borne-Illness Outbreak Food-borne-Illness Outbreak Incident in which two or more people experience Incident in which two or more people experience the same illness after eating the same foodthe same illness after eating the same food

Providing safe foodProviding safe food

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Food Favoring the Rapid Growth Food Favoring the Rapid Growth of Microorganismsof Microorganisms

Potentially Hazardous Foods Potentially Hazardous Foods

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Temperature Danger ZoneTemperature Danger Zone

41° - 135° Fahrenheit41° - 135° FahrenheitWhen holding potentially hazardous hot food When holding potentially hazardous hot food

Hold it at an internal temperature of Hold it at an internal temperature of 135135F (57F (57C) or higherC) or higher

Stir it at regular intervals Stir it at regular intervals to distribute heat evenlyto distribute heat evenly

Holding Potentially Holding Potentially Hazardous Hot FoodsHazardous Hot Foods

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When holding potentially When holding potentially hazardous cold food: hazardous cold food:

Hold it at an internal temperature of Hold it at an internal temperature of 4141F (5F (5C) or lowerC) or lower

Do not store food directly on ice Do not store food directly on ice

Holding Potentially Holding Potentially Hazardous Hot FoodsHazardous Hot Foods

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To minimize the risk of contamination when serving food, kitchen staff should

Store serving utensils properly Use serving utensils with long handles Use clean and sanitized utensils for serving Minimize bare-hand contact with food

that is cooked or ready-to-eat Practice good personal hygiene

Minimizing Contamination Minimizing Contamination During ServiceDuring Service

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Handling Food, Glassware, Dishes, and UtensilsHandling Food, Glassware, Dishes, and Utensils

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

RIGHT WRONG RIGHT WRONG

Minimizing Contamination Minimizing Contamination During ServiceDuring Service

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Personal Behaviors That Can Contaminate Food Personal Behaviors That Can Contaminate Food

A

B

C

D

E

F

G

H

Scratching the scalp

Running fingersthrough hairTouching the nose Rubbing an ear

Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting

How Food-handlers How Food-handlers Contaminate FoodContaminate Food

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A

B

D

C

E

Food handlers should

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food-

preparation areas

Remove jewelry

Wear clean, closed-toe shoes

E

D

C

B

A

Components of a Good Personal Hygiene Program

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What’s Wrong with This Picture?What’s Wrong with This Picture?

Apply your knowledge Apply your knowledge

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Cutting Station Safety TipsCutting Station Safety Tips

What do I need?What do I need? A clean working A clean working

stationstation table, sink, floortable, sink, floor What tools do I need?What tools do I need? A clean uniformA clean uniform ApronApron Trash canTrash can Sanitizing waterSanitizing water Cleaning ragsCleaning rags Sharp knifeSharp knife Cutting boardCutting board Plastic glovesPlastic gloves Cutting gloveCutting glove Safety mat Safety mat

Before You Start CuttingBefore You Start Cutting

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What do they look like?What do they look like?

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Cutting Station Safety TipsCutting Station Safety Tips

Wet clean towel and place on tableWet clean towel and place on table Place cutting board on top of your towelPlace cutting board on top of your towel Make sure that you have a mat to stand onMake sure that you have a mat to stand on Wash your handsWash your hands Put on a pair of plastic glovesPut on a pair of plastic gloves Put on cutting glove on your holding hand and put a second Put on cutting glove on your holding hand and put a second

plastic glove on top of your cutting gloveplastic glove on top of your cutting glove

Always cut away form your hand not towards itAlways cut away form your hand not towards it Hold knife firmly and don’t get distractedHold knife firmly and don’t get distracted If people talk to you keep your eyes on your cutting If people talk to you keep your eyes on your cutting Never cut and look away at the same timeNever cut and look away at the same time Always cut on firm surfaces Always cut on firm surfaces Always use a sharp knifeAlways use a sharp knife

Cutting TipsCutting Tips

Set up Tips before I start cuttingSet up Tips before I start cutting

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Break Down StationBreak Down Station

Clean and sanitize knifeClean and sanitize knife Take cutting board to the dish roomTake cutting board to the dish room Clean and Sanitize table and sink Clean and Sanitize table and sink Empty trash can if fullEmpty trash can if full Put away any empty boxes Put away any empty boxes Put away any left over itemsPut away any left over items Sweep and mop floor if needed Sweep and mop floor if needed Never, never, never, take your knife to the dish-Never, never, never, take your knife to the dish-

roomroom

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Station Setup

Before You StartBefore You Start Ask Yourself The Following Ask Yourself The Following

QuestionsQuestions What do I need?What do I need? What tools do I need?What tools do I need? Where are this things located?Where are this things located? How do I perform the task that How do I perform the task that

has been appointed to me?has been appointed to me? And at last do I have any And at last do I have any

additional questions? additional questions?

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HANDWASHING LESSON PLAN

PROBLEM At every step of the way in a restaurant,

from receiving, re-stocking, cooking, serving and cleaning – food-handlers can contaminate food and cause customers and fellow workers to become ill.

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HOW?

Food-handlers can cause illness when they transfer microorganisms to food they touch. Many times these microorganisms come from the food handlers themselves.

Food handlers can contaminate food when they:

Have a food-borne illness (salmonella, Shigella, Hepatitis A, etc)

Show symptoms of gastrointestinal (stomach or intestine) illness

Have infected lesions (wounds or injuries) Live with, or are exposed to, a person who

is ill Touch anything that may contaminate their

hands

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SIMPLE ACTS TO AVOID

Simple things people do can contaminate food. When you’re working around food, you want to avoid:

Scratching your scalp or touching your (or someone else’s) hair.

Wiping or touching your nose, mouth or face.

Touching a pimple or open sore Wearing a dirty uniform Coughing or sneezing into a hand. Spitting.

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HANDWASHING

Simple, consistent and proper hand-washing can prevent most cases of food-borne illnesses.

Wet hands with running water as hot as you can comfortably stand (at least 100f/38c)

Apply soap Vigorously scrub hands and arms

for twenty seconds Clean under fingernails and between

fingers Rinse thoroughly under running

water Dry hands with a single-use paper

towel

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MUST WASH

Food-handlers must wash their Food-handlers must wash their hands before they start work hands before they start work and after the following and after the following activities:activities:

Using the restroomUsing the restroom Handling raw food (before Handling raw food (before andand after) after) Touching the hair, face, or bodyTouching the hair, face, or body Sneezing, coughing, or using a Sneezing, coughing, or using a

handkerchief or tissuehandkerchief or tissue Smoking, eating, drinking, or chewing Smoking, eating, drinking, or chewing

gum or tobaccogum or tobacco Handling chemical that might affect the Handling chemical that might affect the

safety of foodsafety of food Taking out garbage or trashTaking out garbage or trash Clearing tables or busing dirty dishesClearing tables or busing dirty dishes Touching clothing or apronsTouching clothing or aprons Touching anything else that may Touching anything else that may

contaminate hands, such as unsanitized contaminate hands, such as unsanitized equipment, work surfaces, or washclothsequipment, work surfaces, or washcloths

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GLOVES

Gloves must never be used in place of Gloves must never be used in place of hand-washing. Hands must be hand-washing. Hands must be washed before putting on gloves and washed before putting on gloves and when changing to a fresh pair. when changing to a fresh pair. Food-handlers should change their Food-handlers should change their gloves:gloves:

As soon as they become soiled or torn.As soon as they become soiled or torn. Before beginning a different taskBefore beginning a different task At least every four hours during continual At least every four hours during continual

use, and more often when necessaryuse, and more often when necessary After handling raw meat and before After handling raw meat and before

handling cooked or ready-to-eat foodhandling cooked or ready-to-eat food

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Green Business Training Guide: Staff

and Student Employees

UC Santa Cruz Dining has joined the green certification UC Santa Cruz Dining has joined the green certification process of The Monterey Bay Area Green Business Program process of The Monterey Bay Area Green Business Program which is a highly motivated group that collaborates with which is a highly motivated group that collaborates with environmental government agencies, local/regional environmental government agencies, local/regional businesses, utilities and nonprofit organizations to promote businesses, utilities and nonprofit organizations to promote businesses that are conducted in an environmentally businesses that are conducted in an environmentally responsible way. UC Santa Cruz Dining is committed to responsible way. UC Santa Cruz Dining is committed to bringing its customers quality service and food items and has bringing its customers quality service and food items and has taken on bringing a new level of environmental taken on bringing a new level of environmental consciousness and practice into the workplace. These new consciousness and practice into the workplace. These new environmentally friendly practices will provide healthy and environmentally friendly practices will provide healthy and sustainable service to our customers. To be certified "green," sustainable service to our customers. To be certified "green," participants (UC Santa Cruz Dining) must be in compliance participants (UC Santa Cruz Dining) must be in compliance with all regulations and meet program standards for with all regulations and meet program standards for conserving resources, preventing pollution and minimizing conserving resources, preventing pollution and minimizing waste. Meeting the standards of green certification is a team waste. Meeting the standards of green certification is a team effort where every team member (staff, workers, students) effort where every team member (staff, workers, students) does their part to keep University Dining Green. does their part to keep University Dining Green.

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Green Business

Being certified as a green business is a Being certified as a green business is a responsibility and must be taken serious. responsibility and must be taken serious. Some of the requirements to be certified Some of the requirements to be certified green require a change in how the dining green require a change in how the dining services are operated. Some of the services are operated. Some of the changes will begin with basic employee changes will begin with basic employee practices such as cleaning, waste disposal practices such as cleaning, waste disposal and resource usage. The following are and resource usage. The following are areas that staff can take a role in to help areas that staff can take a role in to help our Dining locations be as green as our Dining locations be as green as possible.possible.

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Handling of fats oil and grease (Disposal)

Residual fats, oils and grease (FOG’s) from food businesses Residual fats, oils and grease (FOG’s) from food businesses enter the city’s sanitary sewers on a regular basis. These enter the city’s sanitary sewers on a regular basis. These sanitary sewers are NOT built to handle these types of waste sanitary sewers are NOT built to handle these types of waste and become clogged and overflow. The best way to keep and become clogged and overflow. The best way to keep them from occurring is to prevent FOG’s from the work place them from occurring is to prevent FOG’s from the work place from reaching the sewers in the first place. Here are some from reaching the sewers in the first place. Here are some ways to do this:ways to do this:

When scraping greasy cookware/items use a rubber scraper. When scraping greasy cookware/items use a rubber scraper. Scrape grease from trays, grills and pans into a sealed waste Scrape grease from trays, grills and pans into a sealed waste grease container which will later be emptied into the FOG grease container which will later be emptied into the FOG waste bin located on the premises. Make sure that grease waste bin located on the premises. Make sure that grease stays out of the sinks, dishwasher and drains to ensure that stays out of the sinks, dishwasher and drains to ensure that FOG’s stay out of the sewer system. FOG’s stay out of the sewer system.

Keep a container for grease in the dish room. This is to be Keep a container for grease in the dish room. This is to be used for small amounts of grease only that normally would used for small amounts of grease only that normally would not have been taken out to the grease bin. This will help keep not have been taken out to the grease bin. This will help keep grease out of the drains. When the container is half full it grease out of the drains. When the container is half full it should be disposed of into the main grease bin.should be disposed of into the main grease bin.

Utilize filtering drain plugs or screens that allow drainage of Utilize filtering drain plugs or screens that allow drainage of liquids but not solids when available to minimize the FOG’s liquids but not solids when available to minimize the FOG’s going down the pipes. Drain plugs such as these are used in going down the pipes. Drain plugs such as these are used in our steam tables. Make sure to let a manager know if any our steam tables. Make sure to let a manager know if any screens are missing from steam table wells.screens are missing from steam table wells.

Make sure to pay attention to signs posted about proper Make sure to pay attention to signs posted about proper grease disposal in certain areas. grease disposal in certain areas.

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Grease in Drains and

Housekeeping

All floor and sink drains in the dining halls go to a central sewer system and the waste from the sewer eventually returns to the waterways. Keeping grease out of these drains is crucial to a green business.

Use paper towels when cleaning up grease spills to prevent the washing grease from a cloth towel into the drains.

Never hose down floor mats in an area where the waste water would flow down into the drain directly. The floor mats must be washed in an area where the drain is secured with a grease trap or interceptor.

Always use dry clean up methods before using any method with water. This will cut down the possibility of grease getting into the sewer. Some of these include:

Sweeping before mopping up spills, debris, and garbage

.

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Scraping food off before rinsing it off of a surface

Dry sweep/clean outdoor areas and directly deposit debris into proper disposal containers.

Wiping surfaces off (recycled paper towels, dry towels) to prevent contaminated liquid waste

Only soapy water from mopping is discharged to the sanitary sewer, not the storm drain.

Immediately clean up floor/surface spills to prevent the spill from being tracked around or spreading (possibly into the sewer drain)

No equipment should be washed outside where the waste water could reach the storm drain or nearby water way.

Do not place left over liquids into the garbage or the dumpster.

Do not directly clean/hose down the outside dumpster or garbage cans.

Close dumpster lids at night and when raining

Grease in Drains and Housekeeping

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Recycling

One of the most important aspects of One of the most important aspects of green practices is returning materials used green practices is returning materials used so that they can be used again (recycling). so that they can be used again (recycling).

Some of the main things to recycle are: Some of the main things to recycle are: metal, plastic, glass and paper. metal, plastic, glass and paper.

A lot of materials used in dining services A lot of materials used in dining services recyclable and should be recycled at every recyclable and should be recycled at every opportunity! Recycling containers are opportunity! Recycling containers are located in the ding halls for the proper located in the ding halls for the proper disposal of these times. disposal of these times.

If you do not know if something is If you do not know if something is recyclable or not, ask a manger and they recyclable or not, ask a manger and they can tell you if it is or not. can tell you if it is or not.

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Spill Prevention and Response

Empty containers before they are completely Empty containers before they are completely full to prevent easy spillage. full to prevent easy spillage.

Wipe up grease spills rather than hosing down Wipe up grease spills rather than hosing down or use the absorbent material (xtrasorb) or use the absorbent material (xtrasorb) provided by the dining hall for serious spills. provided by the dining hall for serious spills.

OtherOther Faucets are equipped with aerators to control the Faucets are equipped with aerators to control the

flow of water from them. The aerator is the flow of water from them. The aerator is the round piece at the end of the faucet that the round piece at the end of the faucet that the water comes out of. Aerators should never be water comes out of. Aerators should never be taken off, or tampered with. The screens inside taken off, or tampered with. The screens inside of them are to be left in place.of them are to be left in place.

Green Appreciation-employees and staff will be Green Appreciation-employees and staff will be rewarded and given recognition for displaying rewarded and given recognition for displaying sound environmental practices. Green WOWs sound environmental practices. Green WOWs will be awarded to signify that person’s will be awarded to signify that person’s commitment to the environment. commitment to the environment.

Cleaning off dusty lights, heating vents and fans Cleaning off dusty lights, heating vents and fans can increase their efficiency which will decrease can increase their efficiency which will decrease the energy needed to run the equipment.the energy needed to run the equipment.

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Storage Room Etiquette

Every employee must follow the same steps when retrieving an Every employee must follow the same steps when retrieving an item from one of our storage areas.item from one of our storage areas.

These areas include:These areas include: Dry StorageDry Storage Dairy Walk-inDairy Walk-in Produce Walk-inProduce Walk-in FreezerFreezer Reach-ins (Refrigerators)Reach-ins (Refrigerators)Every employee will be responsible for keeping each area clean Every employee will be responsible for keeping each area clean

and organized throughout their shift.and organized throughout their shift. Every employee must clean all spills immediatelyEvery employee must clean all spills immediately Take out any empty boxes or containers bags)Take out any empty boxes or containers bags) Cover and seal all containers after retrieving needed productCover and seal all containers after retrieving needed product Never leave anything without a proper labelNever leave anything without a proper label Never leave anything on the floorNever leave anything on the floor Always put product back where it belongsAlways put product back where it belongs If you are not sure about the proper place for an item please If you are not sure about the proper place for an item please

check with a managercheck with a managerThe most important aspect to remember is rotation.The most important aspect to remember is rotation.Every time you go in to one of these areas you must check for Every time you go in to one of these areas you must check for

the dates and labels on every package to ensure that you are the dates and labels on every package to ensure that you are using the items that need to go out first. FIFO-(firs in first using the items that need to go out first. FIFO-(firs in first out)out)