pyramid_safe2_

pyramid_safe2_ - 1 What well do today. Take attendance...

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2 What we’ll do today…. Take attendance Order/discuss chef coats Discuss personal schedules Assign and check lockers Review Miele Lab procedures -- Break – Safety and Sanitation Procedures
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3 MIELE LAB PROCEDURES Treat this class like a job: - Be on time and ready to go at 11:10 am. Points are deducted for being late or leaving early. If you arrive more than 20 minutes late, you will not be admitted. Do not come to Miele Lab or Vista Room if sick. Why? Stow EVERYTHING (except pen/pencil and Blackboard notes) in your locker downstairs. Bring nothing into the Miele Lab or Vista Room.
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4 Always wear proper clothing/shoes. Miele Lab : chef’s coat or lab coat, hair net or all-white hat with long hair tied back, non-skid shoes, long pants, no dangling jewelry. Vista Room : white, long-sleeved dress shirt, black pants, black non-skid shoes, long hair pulled back, no dangling jewelry, no nail polish or long nails. Be careful of the color of the undershirt (or whatever) you wear under your white shirt. It should be white. When you are assigned to Dishwashing or the Kitchen in the Vista Room, you can wear the same as you wear in the Miele Lab. If you are not dressed properly, you will be asked to leave and lose all points for the day. There are no exceptions to this rule.
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5 Take your seat and check your inventory. Sign in on the inventory sheet. At the start of class, there will be a brief lecture. WASH YOUR HANDS! Recipes will be distributed and you will gather supplies. Read through recipe and start cooking. When everyone is done cooking, we will all taste and evaluate the prepared dishes using a Lab Report. There will be another lecture at end of class.
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6 Everyone will clean up and return items to their original homes. Sign out on the Inventory Sheet. Monitors are assigned to check stations and the rest of the room. No one leaves the room until everything is cleaned up. Lab reports are due one week following your lab. What to do if you miss a lab.
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8 MyPyramid FoodSafety Guidelines
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9 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die
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10 People with a higher risk of foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
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“Key recommendations” for food safety The 2005 USDA Dietary Guidelines give five “Key Recommendations” for food safety. Source:
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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pyramid_safe2_ - 1 What well do today. Take attendance...

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