SONOCO Operating System - .What Is a SONOCO Steward? ... For example, high acid products can eat

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  • SONOCO Operating System

    Steward Reference Manual

  • Table of Contents

    What Is a SONOCO Steward? ...................................................................................................... 1 Food Sanitation ............................................................................................................................... 2

    General Guidelines: ..................................................................................................................... 2 Equipment Use and Cleaning Procedures: .................................................................................. 2 Chilling Procedures ..................................................................................................................... 4 Storage, Dry ................................................................................................................................. 5

    Procedures - Receiving ........................................................................................................... 5 Procedures - Normal Storage ................................................................................................. 5 Procedures - Chemical Storage ............................................................................................... 5

    Storage, Refrigerated .................................................................................................................. 6 Procedures Receiving ........................................................................................................... 6 Procedures - Normal Storage ................................................................................................. 6

    Chemicals Storage ....................................................................................................................... 7 General Information ............................................................................................................... 7 General Storage Requirements: ............................................................................................. 7 Other Storage requirements: ................................................................................................. 7

    Emergency Response...................................................................................................................... 8 Contact procedure: ..................................................................................................................... 8 Contact telephone numbers: ...................................................................................................... 8

    A Word About AFEs ...................................................................................................................... 9 Transfer of Supplies ..................................................................................................................... 10

    Rebill Order ........................................................................................................................... 11 Equipment Order .................................................................................................................. 12 Hot Shot, or Short Order ....................................................................................................... 14 Return for Credit ................................................................................................................... 16

    Ordering Groceries ...................................................................................................................... 18 Laundry Management ................................................................................................................. 21

    When Good Laundry Goes Bad ............................................................................................. 23 Laundry Ticket ....................................................................................................................... 23 Laundry Manifest .................................................................................................................. 25 What to Do with the Manifest .............................................................................................. 26

    Human Resources ......................................................................................................................... 27 Why does a Steward need Personnel management training?.................................................. 27 Documentation techniques....................................................................................................... 27 Training ..................................................................................................................................... 27 The Employee Warning Report ................................................................................................ 29

    Safety Operations Forms ............................................................................................................. 30 Safety Meeting Agenda ............................................................................................................. 30 Incident/Accident Report Form ................................................................................................ 32 Job Safety Analysis (JSA) ........................................................................................................... 36

    Recycling ....................................................................................................................................... 38 Reference & Conversion Charts ................................................................................................. 40

  • 1 | P a g e

    What Is a SONOCO Steward?

    As a SONOCO Steward, you wear many hats. You manage a foodservice and housekeeping

    operation a hotel on the water.

    You are a teacher and mentor to your crew, a motivator, a sanitation inspector, an administrator, a

    safety manager, a customer service manager, and more.

    In fact, in the eyes of our customers, you are SONOCO. Most of our customers never come to

    our office and meet the team here. What they see is you and your crew. And what they think of

    us depends upon YOU:

    How you handle yourself and how you treat your team.

    How you respond to their requests and anticipate their needs.

    How your team takes care of its responsibilities

    How you communicate with the customers employees

    Your personal appearance neat, well-groomed, and professional

    And this is only a part of it. You are a caretaker of our business and of our customers property.

    It is a position of trust. Being a SONOCO Steward is a tough and demanding job. Not everyone

    can do it, and it takes time to become really good at it.

    You are here because we believe in your ability, and have confidence that you can rise to the

    challenge and continue the tradition of excellence that SONOCO has maintained for over forty

    years.

    Welcome to the SONOCO management team.

    Pride in What We Do Brings the Best to You!

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    Food Sanitation

    Purpose: Preventing cross-contamination of foods in process

    Defined: Foods in process are those items that are or have been prepped for a meal. For

    example, diced onions in a cooler are a food in process. Onions just sitting on

    the shelf arent.

    General Guidelines:

    Clean your area. After working with meats, eggs, poultry and seafood, the work area must be

    cleaned and sanitized completely before moving on to the next task.

    As a general rule, it is better to prepare all vegetables and fruits first, then do the meats and other

    hazardous items last. For example, if you cut chicken on a cutting board and then use it to slice

    tomatoes, theres an increased chance of food borne illness. Its called cross-contamination. And

    its a common cause of sickness in the foodservice industry.

    Clean your equipment. Dont use a knife for one purpose and then another without washing it

    first. The example above applies to equipment as well as the work area. It would also apply to

    the cutting glove you wear when cutting the chicken. Change gloves after you finish with the

    chicken.

    Wash your hands EVERY TIME you change tasks. It is the most important thing you can do to

    keep yourself and your customers safe from foodborne illness.

    Equipment Use and Cleaning Procedures:

    Counters and Table Tops are to be cleaned and sanitized between tasks.

    Sanitize with a mild solution of bleach water (1 cap of bleach per gallon of water)

    Apply with a spray bottle and wipe with a clean cloth

    Cutting Boards are a prime source of contamination, because they are often used for several

    procedures without being cleaned. The following precautions should be taken:

    Use the color-coding system

    Clean and sanitize after each use.

    Allow to air dry.

    Cutting boards should be stored in a cabinet or protected area. Do not store them out in

    the open or leave on the counter unless being used.

    Cutting gloves are worn when using knives. You should wear a disposable latex glove over the

    cutting glove. Then, when you have finished with one item, you can just change latex outer

    gloves. Even so, gloves must be cleaned frequently. They may be cleaned by:

    Running them through the dish-machine and allowing to air-dry

    Machine wash and dry (remember that they will shrink)

    Slicers are to be completely broken down after each use, sanitized and reassembled.