Labelling for Information.

These examples are largely self-explanatory.

As a chef / manager we must always bear in mind that many of our staff have English as a second language and a reminder in the early days can be really useful.

Also quite a number of our clients require a policy of equal opportunity that may often mean that we have persons who, while being safe in the kitchen, appreciate a reminder or two.

dispenser guide

Dilutions.

All cleaning products are expensive and staff often do not understand that 'more' does not mean ' better cleaning'.

Reinforce your COSHH traing with labels to remind.

Information

Don't forget to...

An easy way to identify items to be turned on, or off, in the Opening or closing List.

This example might only need a number added to correspond to the List.

Information  
broken glass tub

Sharps.

Units will always have a certain number of breakages and the policy exlpains how to deal with these before disposal. But where to keep such 'sharps' in the meantime?

This pot is an excellent example. Better than a cardboard box that can be crushed, soaked and not easily cleaned this plastic pot works well.

Note that many units also use a breakages book to record these accidents. Tieing this in with the annual stock check for crockery etc. A 'on the day' record makes a useful tool for tracking down reasons and causes of breakages - and perhaps retaining or changing a method or procedure.

See also Clearing Trollies.

fryer warning

Safety with heat.

Even the cleanest fryer may have some small amount of residual oil within the pot. Turning on an empty fryer may not be without consequence. This notice reminds staff that the fryer is emtpy of oil and must not be used.

Information

HACCP Seperation of food products.

All units should have a designated area for raw meat and vegetable preperation and be working with colour coded boards and knives. Often a reminder that we should also be using different cutter boxes for raw and cooked / ready to serve dishes is needed.

Information

Correct dilutions.

Salad wash is required in units but is an expensive item. Using the correct dilution is both the economical choice and ensures that the rinsing leaves a minimum residue to the salad wash on the product.

Don't forget that nothing should be in the 'fridges unless it has been safely prepared. This included such items as tomatoes. They should be passed through the salad wash, rinsed, drained and then stored. This means that any salad items that are in the 'fridges are safe to use directly.

Information

Weekly temperature checks.

On a daily basis we rely on the built-in LCD temperature displays or perhaps an in-unit thermometer in the 'fridges and deep freezers. But we are required to check with the more accurate temperature probes on a weekly basis.

Don't forget that the probes must also be checked monthly and always have at least one spare battery in the office!

oil containers

Safety, cleanliness, ease of movement.

Old and now longer useable for food stuffs Grundy bins need not be junk.

Polybins of used oil waiting collection are kept in these bins. The often messy waste oil is contained, lidded so proteced from insects and vermin and easy for the collection crew to handle.

production reminder

Before you get into work....

The role of a chef / manager often means that you are on duty during the busiest part of the day; but perhaps rarely for the preperation of breakfast and morning goods

This notice is an example of a reminder to the early shift of a range of jobs that need to be completed every day.

labelling utensil trays

Hunt the utensil - Eliminated!

As all staff know that once washed all tools other than the knives go into one of a series of Grundy service bins (now replaced with stainless steel Gastronorm containers) they are always easily to hand.

Result. Safety. Time saving. Happier service staff.

 

This Best Practice shown by

Jason, Bridgette.

   

 

 

 

 

 

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