Planogram and Food Stations:
- There are four main stations: Hot Case, Pizza Case, Roller Grill, and Bakery.
- Hot Case: Displays hot food items like sandwiches and snacks. Ensure food is kept at the right temperature (140-150°F) and labeled correctly.
- Pizza Case & Roller Grill: Use timers to track expiration times—1.5 hours for pizza, 4 hours for roller grill items.
- Planogram: A diagram showing where food items go. It’s crucial to follow the planogram to present food logically.
UpShop Meal Plan:
- Planogram vs. UpShop: The planogram tells you what to cook, while UpShop tells you how much to cook.
- Using UpShop: Log in, navigate to the ‘Tasks’ section, and select your meal plan. After cooking, update the quantities in UpShop and print labels.
- Out of Stock: Set quantities to zero in UpShop if something is out of stock.
Cooking and Safety:
- Ovens: Use the UNOX (convection) and TurboChef (rapid cook) ovens. Follow safety protocols: no plastic trays, use oven mitts, and remove food promptly to avoid burning.
- Handling Food: Always remove packaging unless it’s pre-wrapped. Use trays with parchment paper and handle hot food with care.
Packaging and Labeling:
- Package and label items properly, following any specific instructions for certain foods like chicken sandwiches or pretzels.
Temperature Checks:
- Temperature Check App: Use the MyFoodCheck JRI app with a sanitized thermometer to ensure food is at the correct temperature.
- Recording: Enter temperature data in the app or on a manual log if the app isn’t available. If temperatures are off, reheat food or adjust equipment settings.
Restocking Pre-Packaged Sandwiches:
- Cold Case and Thaw Cart: Restock with pre-packaged items like sandwiches and burritos. Label thawed items properly without covering the barcode.
Clean Up:
- Washing Dishes: Use the 3-compartment sink: wash, rinse, and sanitize. Test the sanitizer with strips to ensure proper concentration.
Final Clean-Up: Clean and organize the prep area, wipe down surfaces, and put away all cleaning supplies in their designated spots.