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Chef Brenda, RDN

Chef Brenda, RDN
How to Use the USDA Food Buying Guide Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Utilizing the Food Buying Guide for Child Nutrition Programs
Celebrate National School Lunch Week with a Level'd Up PBJ. It's a double decker sandwich your students are sure to love! #levelup #NSLW
Level'd Up PBJ
How to determine how many servings you have in a pan before and after meal service.
How Many Servings?
Spicy Thai Waffle Fries
Garlic Parmesan Fries
Bacon & Egg Tachos
Chef Tip - How to Properly Wash Hands - The Professional Way 🧼✋#chef #school #howto
Learn the HACCP SOP guidelines for handwashing in K-12 Schools and CACFP. INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing except as approved by the health department. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ DATE REVIEWED: BY: DATE REVISED: BY: RPOSE: To prevent foodborne illness by contaminated hands. SCOPE: This procedure applies to anyone who handle, prepare, and serve food. KEY WORDS: Handwashing, Cross-Contamination INSTRUCTIONS: 1. Train foodservice employees on using the procedures in this SOP. 2. Follow State or local health department requirements. 3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms. 4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing except as approved by the health department. 5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms. 6. Keep handwashing sinks accessible anytime employees are present. 7. Wash hands: • Before starting work • During food preparation • When moving from one food preparation area to another • Before putting on or changing gloves • After using the toilet • After sneezing, coughing, or using a handkerchief or tissue • After touching hair, face, or body • After smoking, eating, drinking, or chewing gum or tobacco • After handling raw meats, poultry, or fish • After any clean up activity such as sweeping, mopping, or wiping counters • After touching dirty dishes, equipment, or utensils • After loading the dishwasher before you remove clean dishes. If a handwashing sink is not available, use any sink nearby. Dipping hands in bleach and/or sanitizers is not to be used as a substitution for hand washing. • After handling trash • After handling money • After any time the hands may become contaminated 8. Follow proper handwashing procedures as indicated below: • Wet hands and forearms with warm, running water at least 100 ºF and apply soap. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10- 15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. • Dry hands and forearms thoroughly with single-use paper towels. • Dry hands for at least 30 seconds if using a warm air hand dryer. • Turn off water using paper towels. • Use paper towel to open door when exiting the restroom. 9. After using the restroom make sure the double hand washing is being used. Wash hands in restrooms and wash hands at hand washing station before returning to your duties. MONITORING 1. A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of operation. 2. The designated employee will visually observe that handwashing sinks are properly supplied during all hours of operation. CORRECTIVE ACTION 1. Retrain any foodservice employee found not following the procedures in this SOP. 2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 3. Retrain employee to ensure proper handwashing procedure. VERIFICATION AND RECORD KEEPING The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year. DATE IMPLEMENTED: BY: DATE REVIEWED: BY: DATE REVISED: BY: Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Food Safety - HACCP SOP - Handwashing Guide
Learn how to prevent possible cross contamination from your hands to your gloves by properly storing and using them. Subscribe to my channel: https://www.youtube.com/channel/UC9PYtxSG0QJsMFQU4kiHesQ Follow Me: Instagram - https://www.instagram.com/chefbrendardn/?hl=en Facebook- https://www.facebook.com/childnutritionconsultant Twitter - https://mobile.twitter.com/chefbrendardn Business Inquiry - chefbrenda@chefbrenda.com
Food Safety - Proper Glove Position
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