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Food Safety
Pandemic
Safety
Tools
Provincial Cooks Manual
1. Food Service Organizations
1.1 JJE Job Descriptions / Performance Standards Example
Assistant Cooks Performance Standards
Central Ordering FSS Performance Standards
Cooks Performance Standards
Food Service Clerk Performance Standards
Food Service Worker Performance Standards
FSS Performance Standards
Menu Marking FSS Performance Standards
Performance Standards - Hospitality FSS January 2007
Performance Sandards - NC
Storespersons Performance Standards
JJE Job Descriptions Link
1.2 Types of Food Services
1.3 Types of Food Service Distribution
2. Therapeutic and Texture Modified Diets
2.1 Therapeutic Diets
Diets Available Pages
Sunrise Diet Manual 2010
2.2 Texture Modified Diet Guidelines
2.3 Medical Nutrional Supplements - Phase II
2.3.1 Standarized Therapeutic Diets
2.3.2 RQHR Diet Training
3. Menu Cycles and Menu Planning
3.1 Menu Cycles and Menu Planning
3.2 Menu Trends - Phase II
3.3 Menu Presentations - Phase II
3.4 Menu Patterns - Phase II
3.5 Menu Structure - Phase II
3.6 Factors Affecting Menu Planning - Phase II
3.7 Canada's Food Guide - Phase II
4. Standarized Recipes
4.1 How to Develop Standardized Recipes - Phase II
4.2 Recipe Conversion
4.3 Imperial to Metric Conversions - Phase II
4.4 Recipe Development - Phase II
5. Calculating Food Costs or Kitchen Math
5.1 Kitchen Math and Measuring
5.2 Food Cost Control - Phase II
5.3 Managing Food and Beverage Pricing - Phase II
5.4 Food Costs
5.4.1 Food Cost Per Meal Day
5.4.2 Labour Costs per Meal Day
5.4.3 Courtesy Meal Costs - Phase II
5.5 Revenue Streams - Phase II
6. Computerization
6.1 Overview
7. Food Safety and Sanitation
7.1 Hand Hygiene and Appropriate Use of Hand Sanitizer
Infection Control Hand Hygiene
Policy Handwashing Glove Use 2010
Core Handwashing
Proper Handwashing
7.2 Three Sink Method
7.3 Linen Requirements and Recommended Applied Use - Phase II
7.4 Transportation Guidelines (Procurement, Trays) - Phase II
7.5 Tray Line Guidelines (Incorporate in Danger Zone References) -
Phase II
7.6 Food Sampling / Two Spoon Method - Phase II
7.7 Donations of Food / Food for Loved Ones - Phase II
7.8 Donating Food to Outside Agencies
8. HACCP
8.1 Regional Resources
Hazard Analysis Critical Control Point
Refrigerator Cooler Temperature Log
Freezer Temperature Log
Thermomter Calibration Log
Critical Control Point Temperature Log
Trayline Taste Temperature
Low Temperature Dish Machine Temperature Log
High Temperature Dish Machine Temperature Log
Hazard Analysis Critical Control Point Safety
Hazard Analysis Critical Control Point Food Safety Audits
GOP Transport Receive Store Update 2006
Guidelines for Handling Frozen Foods
9. Controlling Food Costs
9.1 Recipe Costing - Phase II
9.2 Calculating Food Selling Prices - Phase II
9.3 Managing Food Costs etc. - Phase II
10. Quantity Food Production
10.1 Forecasting - Phase II
10.2 Production Controls (i.e. Gluten Free Production) - Phase II
10.3 Regional Resources
10.3.1 RQHR Production Sheets - Phase II
10.3.2 Pasqua
11. Workplace Safety
11.1 Knife Safety - Phase II
11.1.1 Regional Resources
CCOH For Cooks
EPP Final
Fire Final
WHMIS Final
Quiz EPP Final
Quiz Fire Final
Quiz WHMIS Final
Knife Inservice
Knife Safety Orientation
Musulosketal Injury Inservice
PPE Inservice
12. Procurement
12.1 Product Selection - Phase II
12.2 Regional Resources
12.2.1 Product Specifications (example from RQHR)
12.2.2 Procurement from Approved Vendors (Include Link to
Legislation)
12.2.3 Receiving (Sunrise and Saskatoon)
13. Recommended Resources - Phase II
13.1 Food for 50
13.2 Food Safety Code of Practice (2009)
13.3 Link for PNFSMN Website
14. Managing Quality
14.1 Accreditaton - Phase II
14.2 Regional Resources (Link to Accreditation Website)
14.3 Satisfaction Surveys - Phase II
14.4 LEAN
15. Retail Operations
15.1 Opening Statement about Revenue Stream Coming Back to the
Region - Emphasize that even if selling out of the kitchen it is a
revenue stream - Phase II
15.2 Regional Resources
Marketing - when we combo items do we knock off 5, 10, 15
Percent? - Phase II
Calculating Selling Price - Phase II
16. Apprenticeship Support
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