ITE Tool Kit - servicecheck.net Food Safety Tool Kit.pdf · 2016© Kentucky Fried Chicken (Canada) Company TROUBLESHOOTING FOR OR Download this form from servicecheck.net/qahotline

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PEST PREVENTION

2016© Kentucky Fried Chicken (Canada) Company

WHY, HOW, WHO & TOOLS

1 WHY IS IT IMPORTANT TO CREATE A PEST FREE ENVIRONMENT?

1 Pests can carry harmful bacteria and illnesses that contaminates our food putting our guests at risk of food borne illness.

1 WHO IS RESPONSIBLE FOR PEST PREVENTION?

1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members with the support of the Pest Control Technician.

1 REQUIRED TOOLS

Flashlight

Pest Walk Checklist (Ops Diary)

Treatment Checklist (IF REQ’D)

Pest Prevention Documents

Pest Notifications

Service Reports/Binder

1 HOW TO PREVENT PESTS

Complete a pest walk at least weekly

Ensure daily cleaning takes place to maintain your store

Identify pest indicators e.g. droppings, gnaw/chew marks

Have a good partnership with your pest technician

For closure decisions, reference

Learning Zone – Management Binder – Pest Elimination


FRIENDS OF PESTSFRIEND EFFECT SOLUTION

Excessive clutter Pest Hiding Places

Practice NCO – keep everything neat, clean and organized. Keep appropriate stock levels of packaging and paper

Discard excessive paper, cardboard and old smallwares, equipment

Dirty floors or

Standing waterPest Attraction

Ensure floors are swept and mopped regularly to avoid debris or oil build up

Dry floors properly after cleaning Review floor care on LZ to ensure proper

method and chemical use.

Doors left open Pest Entry Keep doors leading outside closed when

not in use. Do not prop them open.

Gaps around pipes&

Holes in wallsPest Entry

Seal all gaps and wall voids great than 1/16th inch

Avoid temporary solutions like steel wool or expanding foam.

Gaps under exterior doorsPest Entry Dime size – Mouse1/16th inch - Roach

Install a door sweep Gaps that allow light to come through

should be closed

Debris in dumpster or

Exterior of building

Pest AttractionPest Hiding Places

Regularly clean the dumpster pad of debris and oil build up

Ensure grease bin is free of oil build up Keep dumpster closed


TROUBLESHOOTING FOR OR

Download this form from servicecheck.net/qahotlinehome page or CSL(Management Binder)

With Pest provider and ARL Find entry point: Repair, block & clean

Discard any affected food

Clean and sanitize: All food prep areas All food contact surfaces BOH & FOH All counters under equipment All equipment interior and exterior

Pull forward or lift all equipment Away from walls To clean walls and floors behind Concentration on corners Remove any standing water –

especially behind or under equip.

Seal all gaps > 1/16th Inch Floors, walls, ceilings Use caulking or similar

Check ice machine interior

Clean/dust electrical panel and light fixtures (do not use water)

Remove signage on walls and clean behind before replacing

Practice NCO Neat, Clean and Organize Remove clutter (Cardboard, old

equipment) All food and food contact items 6“

off the floor Organize office – discard what you

don’t need

NOW WITHIN 12-24 HOURS WITHIN 24-48 HOURS

Begin large repairs Cracked Tiles Large holes

Conduct another pest walk

Confirm Pest Technician increased visits

If two weeks of visits indicate no further pest activity, you may return to monthly service

Keep this documentation Place it into Abell Binder Request for review may be

sent from KFC QA or Operations

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Cold Holding



1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS COLD?

1 Improper cold holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness.

1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD COLD?

1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare food.

1 REQUIRED TOOLS

Calibrated Thermometer

Sanitizer for thermometer

Flashlight

Cold holding tool kit

1 HOW TO PREVENT IMPROPER COLD HOLDING

Insert the calibrated thermometer about 1-2 inches from the

surface of the product

Dial thermometers (not digital) need to be inserted so that

the dimple is below the surface of the product

Wait until the reading is stable then note the temperature

Check at least one product in the warmest spot of the unit and one in the coldest spot. Both must be below 4°C

If an issue has been previously identified, check your unit at least

ever hour

*TTCS – Time Temperature Controlled for Safety


DON’Ts and DOs for COLD HOLDINGISSUE EFFECT SOLUTION

Blocked or dirty fan guard Prevents proper cold air flow

Keep food at least 6 inches from the fan guard

Do not overfill reach in coolers or walk-ins Rotate product and practice proper

forecasting to avoid over stocking

Using shallow or plastic pans or overfilling pans

Prevents product in pan from staying cold

Use 6” stainless steels pans in sandwich stations

Do not fill above the max fill line

Prepping food in large batchesWarms up the bulk and prepped product

Prep food in small batches Do not keep TTCS foods sitting out at room

temperature for longer than 30 min Pre-chill products proper to prep

Keeping the top of the sandwich station open too long

Ambient temp rises and warms up product held in unitCan lead to unit freezing

Close the top during off peak During peak keep the lid closed when not

in use

Lining shelves or overfilling units

Prevents proper cold air flow Install a door sweep Gaps that allow light to come through

should be closed

Damaged or dirty gasketsAllows cold air to escape and warm air to enter unit

Regularly clean the dumpster pad of debris and oil build up

Ensure grease bin is free of oil build up Keep dumpster closed


SANDWICH STATION TOOL KIT

1 TO DO***If Product temperature is:

Above 4°C for more than 4 hours then discard product

Above 4°C for less than 4 hours then quickly chill to 4°C in walk-in cooler

Spoiled or visible quality issue then discard

If the unit is not maintaining tempRemove all products and place

them into a working unitCall for repair

Open the unit below

Check the thermometer hanging in the unit Ensure air temperature @ 1-3°C

Check product closest to the doorCheck on product closest to the backCheck for evidence of temp abuse

Wilted or brown lettuceGlassy tomatoesSlight odourHard or discoloured cheese

Discard or pre-chill as required***

Open the cold top cover

Take temperature of any product above the max fill line of the insert

Adjust insert if product is above the max fill lineCheck another item at least 1-2 inches below

the surface of the productCheck for evidence of temp abuse (above)Discard or pre-chill as required***

WHAT TO CHECK FOR

Max fill line

Do not overfill.

Max fill line

Do not overfill.


WALK-IN COOLER TOOL KIT

1 TO DO***If Product temperature is:

Above 4°C for more than 4 hours then discard product

Above 4°C for less than 4 hours then quickly chill to 4°C in walk-in cooler

Spoiled or visible quality issue then discard

If the unit is not maintaining tempRemove all products and place

them into a working unitCall for repair

Open the unit below

Pull the door and ensure it sticks a bit. This demonstrates a good seal

Check the thermometer hanging in the unit Ensure air temperature @ 1-3°C

Check product closest to the doorCheck on product closest to the backCheck a bulk productCheck pre-prepped and pre-portioned productsCheck for evidence of temp abuse

Wilted or brown lettuceGlassy tomatoesSlight off odourHard or discoloured cheese

Discard or pre-chill as required***

You must

Check at least one tote of 9 cut and dark meat

WHAT TO CHECK FOR

Max fill line

Don’t line shelf

Don’t overfill

Check gaskets

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Hot Holding



1 WHY IS IT IMPORTANT TO HOLD TTCS* FOODS HOT?

1 Improper hot holding can encourage the growth of harmful bacteria putting our guests at risk of food borne illness.

1 WHO IS RESPONSIBLE FOR HOLDING TTCS FOOD HOT?

1 EVERYBODY! The RGM, MIC, Shift Leaders, All Team Members the prepare and serve food.

1 REQUIRED TOOLS

Calibrated Thermometer

Sanitizer for thermometer

Cold holding tool kit

1 HOW TO PREVENT IMPROPER HOT HOLDING

Insert the calibrated thermometer about 1-2 inches from the surface

of the product

Dial thermometers (not digital) need to be inserted so that the

dimple is below the surface of the product

Do not stir prior to measuring temp to get an accurate reading

Wait until the reading is stable then note the temperatureCheck all products in the unit. All must be above 63°CIf an issue has been previously identified, check your unit at least

ever hour

*TTCS – Time Temperature Controlled for Safety


TARGET TEMPS FOR HOLDING UNITS

UNIT TARGET

Internal temperature of food for service 63ºC or 145ºF or above.

Hot well or Baine Marie 63ºC or 145ºF or above.

Prepping food in large batchesWarms up the bulk and prepped product

Keeping the top of the sandwich station open too long

Ambient temp rises and warms up product held in unitCan lead to unit freezing

Lining shelves or overfilling units Prevents proper cold air flow

Damaged or dirty gasketsAllows cold air to escape and warm air to enter unit


DON’Ts and DOs for COLD HOLDING

ISSUES EFFECT SOLUTIONS

Doors left open Allows hot air to escape

Ensure door has a tight seal on holdingunits

Check, replace and clean damaged or dirty gaskets

Broken handle or latchAllows hot air to escapePrevents proper seal on door

Repair to ensure closed doors remain closed

Uncovered or shallow pans Allows product temp to fall

Keep lids on when not in use For Bain Marie ensure that the water level

is checked frequently and that at a minimum the bottom 1.5” of pan is submerged

Overstocking pans Allows product temp to fall

Do not stock above max fill line Stock according to volume Stir regularly to evenly distribute heat

Using the wrong pan Prevents heat transfer Use Amber Pan to microwave Use 6” stainless steel pan to hold Do not use opaque pans for microwaving


HOT HOLDING TOOL KIT

1 TO DO***

If Product temperature is:

Below 60°C then discard productSpoiled or visible quality issue then

discard

Holding units hold, they do not reheat

Always cook food to minimum internal temperatures of:

165°F Microwaved products 185°F Boneless Chicken and Chicken on the Bone

Ensure there is a reliable thermometer in heated drawers and hot holding cabinets.

For Bain Marie ensure the pan is submerged in the water

Check at least one item of each product in every unit

Check the largest piece at the thickest spot

WHAT TO CHECK FOR

Do not overfill.

Keep the lids on when not in use or during off peak

Ensure the latch is in good condition and the door properly closes