1. Time Management and Kitchen Scheduling Keep your Kitchen Clean & in Order Vicki Hill, SW Area Specialist Arkansas Department of Education Child Nutrition unit

2. Time Measured in Food Service Work efficiently Today Tomorrow Weekly Monthly Save Time by Organizing activities Daily Weekly Monthly

3. Create Work Schedule for each job Develop Routine Make Assignment Work with staff to identify principles of work simplification, smartness and responsibility to the job Look for shortcuts to increase production while reducing fatigue POST SCHEDULES

4. Be alert to new methods and procedures to increase productivity Think task through, example, use carts and gather ALL ingredients Be organized, plan ahead

5. Organize Work Schedules Too little time and too much to do! Labor is more efficient, safer and less fatiguing Equipment use is more efficient Responsibilities more evenly divided among staff, makes work load more productive Staff will understand duties

6. Jobs completed, eliminate duplication of activities Less pressure and strain Subs able to understand job duties Fewer mistakes, minimize waste and poor food quality Allows for emergencies Operations run smoother, attitudes of willingness to change among staff Organize Work Schedules

7. Analyze, Organize and Systemize Steps to organize Understand assignment Check recipe, production sheets, product formulation/nutrition labels & adjustments Assemble supplies Assemble equipment Plan work progress Allot time to prepare

8. Factors to consider What you are to prepare & portion size Method of preparation or recipe Serving time Special serving requirements & holding time Understand HACCP principles for preparing

9. Work Center Maximum and minimum work centers Least used items should be farthest from work area (Hold your arms out to measure) Most used items should be in normal reach All Items for Baker within their reach Keep trash cans handy for each work station

10. Items for fresh produce in reach for processing Items for Main Cook area close for ease of use Items for serving(utensils, gloves, trays) at hand for line Work comfortable, avoid strain, steady pace, safely and smoothly Work Center

11. Work Schedule Clear view of work duties Outline duties and tasks Give important information to employees so they may perform more efficiently Helps employee understand duties to perform Good for training and retraining employees and subs Designate time allowed for duty to ID trouble areas

12. JOB BREAKDOWN Allows manager more accurate time evaluation Each employee needs to be doing meaningful work from beginning to the end of the work day What, When, How, How long, Where, Who

13. JOB Is a variety of duties assembled into a routine.(BAKER)

14. Duty Specific responsibility within a job (prepare hot rolls)

15. Task A unit of work within a duty (measure ingredients) Which tasks have the highest priority? Which task should be completed first? Which task is the greatest benefit to the CN program?

16. Step Unit of work within a task (secure measuring tools)

17. Procedures before preparing Main Dish READ RECIPE, Production sheets & be sure to have all ingredients days ahead(thaw, order items ahead, etc)Know serving size Use tray or cart to assemble all supplies One trip to storeroom One trip to cooler

18. Roll food bins to area of preparation (always use opened containers first and use FIFO) Collect all needed equipment & coordinate with others that may use equipment Gather items(ladles, forks, bowls, etc.) place items convenient to hand that needs to pick them up Keep work area neat and orderly Clean and replenish work station at end of work day Main dish Preparation

19. Main dish-7.5hr cook Morning 6:30-10:30 Prepare main dish (Follow recipe)Don’t cook too early, but gather ingredients or lay items for batch cooking 8-8:30 Wash pots and pans as emptied 8:30-9:30 Keep work area clean 9:30-9:45 Put trays online 9:45-10:15 30 minute lunch Wash and freshen up, change apron 10:30-12:30 Serve-- Refill counter with bread and meat; Cook batches between lunch breaks If finished, help others before you take any breaks

21. Procedures before preparing Produce READ RECIPE &production sheets. Be sure to have ingredients days ahead(order items if necessary) Know serving size-How many pounds, etc.? Use tray or cart to assemble all supplies One trip to storeroom One trip to cooler

22. Roll food crate to area of preparation(always use opened containers first and use FIFO) Collect all needed equipment & coordinate with others that may use equipment Gather items(cutting trays, knives, colanders, bowls, etc.) place items convenient to hand that needs to pick them up Keep work area neat and orderly

23. Vegetable, fruit, salads Morning Prepare Vegetable by recipe Wash pots and pans as emptied Keep work area clean Clean tables in dining room Prepare salad if on menu Put out serving utensils needed and prepare buckets for wiping counters Put out straws and napkins 30 minutes before lunch 30 minute lunch break Wash hands, freshen up and change apron Help fill serving line Serve Refill line with vegetables, salads, & fruit between serving times

24. Afternoon Wash and store pans, clean sinks Clean can opener, counters and milk box Organize walk in Fridge Uncrate, clean, wash and put away all fresh produce received Prep all necessary for next day

25. Procedures before preparing Bread and Dessert READ RECIPE & production sheets. Be sure to have all ingredients days ahead(order if necessary). Know serving size. Use tray or cart to assemble all supplies One trip to storeroom One trip to cooler

26. Preparing Bread and Dessert Roll food bins to area of preparation(always use opened containers first and use FIFO) Collect all needed equipment & coordinate with others that may use equipment Gather items(Pans, warmers, bread racks, bowls, scales, etc.) place items convenient to hand that needs to pick them up Keep work area neat and orderly

27. Bread & Dessert(Baker) Morning Make bread-let rise, follow recipe Prepare dessert, follow recipe Pan & finish bread Wash pots and pans Prep for next day 30minute lunch Wash hands, freshen up Place dessert and bread on line Fill dish machine Serve Go to dish room Refill line with trays and flatware during breaks as needed

28. Afternoon Complete washing and storing trays and flatware Clean inside of dish machine Sweep and mop dish room Wash trash cans Clean and sanitize restroom Weekly Clean trays and remove stains Delime dish machine Clean carts, racks including legs and wheels Clean handles of all equipment

29. Preparation for Daily work Schedule READ RECIPE, production sheets, product formulation sheets & CN labels (be sure to have ingredients ahead) Prepare First the food that takes longest to cook Make a schedule of time using serving times and work backwards, help one another when you need to wait to cook something…team work Keep pantry, cooler, freezer and counters organized and uncluttered

30. Avoid preparing so far in advance that the quality is lost. Time is critical for maintaining food holding temperatures. Organize schedule to provide adequate time for each item to be completed on time.

31. Batch cooking, sometimes called cooking to the line or just-in-time preparation, means preparing food in small batches as needed throughout the serving period in order to preserve food quality and prevent waste due to leftovers. Batch Cooking

32. Our primary goal as school nutrition providers is to serve students food of the highest quality possible in appearance, flavor, texture, and nutritional value. Each preparation should not exceed what can be served on the line in 15 minutes. This means there should be continuous cooking throughout the meal.

33. Batch Cooking! Determining when to batch cook, the question to ask is “Does the food lose quality in appearance, texture, shape, or nutrition when it is held at the proper temperature for an extended period of time?” If Yes, the food should be batch cooked!

34. FOOD QUALITY Holding Temperature According to the FDA Food Code: All hot foods must be maintained at 135 °F or above. All cold foods must be maintained at 41 °F or below. In addition to food safety concerns, extended holding of high-quality products can rob them of flavor, texture, color, and shape. The presentation of food is important because we eat with our five senses: sight, smell, taste, touch, and sound.

35. Temperature is especially important because serving food at the proper temperature not only enhances the quality of the product, but can also reduce the possibility of a foodborne illness. Serve hot food “HOT” and Cold food “COLD!” or

36. School Food and Produce Safety

37. Work Simplification Select Job, make ready, do it and put away 1) Eliminate unnecessary work 2) Combine operations 3) Rearrange the sequence of operation 4) Simplify operation 5) Implement changes 6) Evaluate Did this improve operation and was food quality improved?

38. Principles of work simplification: Who should do the job? What is to be done? Where should it be done? Why, is it really necessary? When should it be done? How should it be done ? How long should it take to complete?

39. We’ve come a long way!

40. Simplification Examples *Cook and serve food from same pan to eliminate panning foods and washing more pans.(Foods will stay warmer) *Use proper equipment to work efficiently. *Use table mops(there are some very good ones…ask around)Different than the ones on floor!!!!! Make sure! *Study recipes days ahead of preparation to combine steps *Do not mix tomatoes or cucumbers in salad until ready to serve as it will wilt other vegetables if combined

41. Consider a counter top slide warmer for sandwich, pizza and other prepared plated items; they move the line faster Some schools are making Fun Meals(like lunchables) ahead for elementary school choices-use commodities Think How to make it simpler, divide lines to allow movement Pre-portion to move line faster, especially on hard to serve items, remove glass to put veggies for self serve, use boats Consider a separate condiment pump station to relieve line (remember it is weighted average) post signs on how many pumps & have duty teacher help monitor Keep trash cans handy to each work station

42. Simplification while Serving Simplify, MOVE THE LINE! LOOK for shortcuts! This is your opportunity to increase MPLH! Fast person should start line…all hands on serving Easiest items served with less dominate hand Hard to serve items should be middle of line Last Person should not have serving tool in hand which slides tray. Right hand works most with right hand…left hand at end... if right to left (know reimbursable meal)

43. Provide correct serving tool, use gloves Short staff, pre-portion items to pick up Some students will not eat because of slow line Keep bowl of fresh fruit at end of line for easy pick up of that 1/2c requirement, Student must select 2 full components + 1/2c fruit OR vegetable, (OVS)observe line to be sure correct

44. JobNametask Dish Room add other tasks here besides dish room Week 1 Mary alternate positions to alleviate strain Week 2 Becky Week3 Joann week4 Mandy Main Dish Position divide cleaning tasks with others Week 1 Becky Week 2 Joann Week 3 Mandy Week 4 Mary Vegetable & fruit divide cleaning tasks with others Week 1 Joann Week 2 Mandy Week 3 Mary Week 4 Becky BAKER & Dessert Week 1Mandy divide cleaning task Week 2 Mary Week 3 Becky Week 4Joann Line 1 Main serverMandy Line 2 Main server Mary Runners for lineJoann/Becky Work Schedule Rotation

45. Job cleaning tasks need to be assigned to each Cook’s Duty Schedule Add a space to initial and date to be sure all assignments are complete and who did job Be sure to cover all areas needing to be cleaned in the kitchen, clean under things! If you find an area not clean, then add it to your task sheet

46. KEEP Kitchen CLEAN! If you finish task, help others, no early breaks unless all work is complete Post Schedule to view easily

47. Kitchen Cleaning Schedule Date & InitialJobs to be doneDailyWeeklyMonthly or as needed to keep clean Baker tablesClean thoroughly after useClean legs and drawers Dishwasher Clean scrape tables, hose inside, wipe outside, remove& cleanDelime Drawers in all tables Remove all objects & sanitize Fans Remove grease & Dust FloorsMopscrub Filters washreplace as needed freezer straighten, wipe up spills check tempsrotate stock, clean shelveswash shelves, defrost Garbage areaHose and scrub Garbage pailswash and scrub as neededScrub and wash Hood Wipe cleanas needed to keep clean Light Fixtures as needed to keep clean Loading zone docksweep & hose Milk coolerwipe as neededClean thoroughly Mixerclean thoroughly Ovenwipe as neededScrub thoroughlyClean burner compartment of stack oven

48. Kitchen Cleaning Schedule… Date & InitialJobs to be doneDailyWeeklyMonthly or as needed to keep clean Pan racksclean thoroughlyClean caters, legs RangeClean thoroughlytake apart and cleanclean casters & legs Refrigerator wipe spills immediately, clean outside & top take everything out, wash thoroughlywash inside and out, defrost Walk in FridgeStraighten & wipe any spillsMop floor, wash inside & outwash inside and outside defrost restroomclean fixtures and floorscrub down serving counters Clean thoroughly including sneeze guard Sink & Underneath plumbing, drainsclean sink daily clean underneath plumbing and drains steamerclean compartments with use Tilting Braising panClean after each useclean legs Walls & woodwork wipe spills as neededPick 2 walls and clean down windows Clean as neededWash seals and glass work tables & cartswipe after useclean all surfacesclean legs Stainless steel Scrub and shine Clean under fixtures sweep & mop

49. Main dishBakerVeg & fruitDish roomBreakfast Prepare main dish Make breadMake salad, fruit & veg Help with breakfast Prepare breakfast Set up linePrepare dessert Help main dish or baker Go to dish room Set up line Clean area Clean dishes Set up items for serving Pan items for serving Set up for lunch Wipe tables Batch cook if needed Serve Clean lineDish room Clean items Lunch lunch Morning schedule

50. Main DishBakerVeggieDish-roomBreakfast Plan tomorrow Done- go home or clean Lay out tomorrow Clean-add tasks Done or clean Clean-add tasks Afternoon schedule

51. Understanding Staffing Decisions Productivity is measured in MPLH’s worked. When more meals are produced in an hour, the labor cost per meal is reduced. This means more money is available to spend in other areas. (Food, supplies & equipment) You want more MEALS Per hour!

52. Meals Per Labor hour Factors that affect productivity rate or meals per labor hour (MPLH) are: Type of food production system (on-site production, bulk satellite, pre-plated satellite, assembly serve, etc.) Level of service (self-service, vending machines, plates served on serving line, made-to-order service) Menu(number of choices, difficulty or complexity) Degree of prepared foods purchased (raw ingredients, some convenience foods or all convenience foods)

53. · Type of equipment (amount or automation or lack of) · Layout and design of kitchen and serving area · Production planning (work schedules) · Staffing and scheduling · Training and skill levels of employees · Motivation of employees · Size of facility (number of customers, volume of sales) · Schedule of serving periods · Type of equipment used to serve meals (Trays and flatware or disposables)

54. Meals per Labor Hour worksheet http://www.arkansased.org/divisions/fiscal- and-administrative- services/child_nutrition_unit/forms http://www.arkansased.org/divisions/fiscal- and-administrative- services/child_nutrition_unit/forms This is on the Child Nutrition website under forms…Let’s look at it….

55. Two ways to increase productivity Rate and produce more meals per hour of paid labor(You want MORE MEALS) 1) Decrease number of labor hours-use scratch items to reduce cost, stagger work schedules… 2) Increase number of meals equivalents

56. School Food Service needs to run like a financially sound business! Increase Participation! Check your trash? Don’t serve items the students throw out Offer items the students will eat, change menus to meet the student needs, Take temps and serve proper temperature Offer more options of the students favorites daily

57. Set up a faster moving line (pre-portion if slow) Have Menus with choices visible to all students as they arrive in morning (Include descriptions such as Home made Hot Rolls or Fresh Chocolate Chip Cookie, look for adjectives from other schools) Where is your Marketing kit? If you do not have one, we will send you one! PROMOTE YOUR CHANGES! School Food Service needs to run like a financially sound business!

58. Success!!!!