The personnel in the corporate office have a dual role in their positions. The first role is to process all of the accounting data that is sent to the corporate office from the field (the unit facilities). The second role of all personnel in the corporate office is support service to the field.

The need to process accounting data is very important and needs to be very accurate. The most important function of the accounting function is to produce monthly operating statements and a monthly balance sheet. The company needs to know the status of the financial health of the corporation. If the corporation is not making a profit and the loss process continues for a lengthy period of time it will eventually go out of business. The end result will be that everyone from the corporate office to employees in the field will be out of a job.

Other important functions of the monthly financial statements and monthly balance sheet is that insurance companies, food vendors, supply vendors, prospective new accounts and banks will all require financial statements in order for a corporation to do business with them. All business relationships want to know if a company can pay the bills. Can you imagine the burden it would create if you had to pay C.O.D. for all of the supplies that are delivered to your facility. Insurance companies base premiums for workman compensation insurance on the amount of payroll dollars. Insurance companies also provide bid and performance bonds for new account growth. These bonds can only be secured if the company has an healthy financial status.

The reasons given for the need of financial statements was a simple thumbnail sketch to give everyone an idea of the requirements. That is the reason why the reporting from the field must be as accurate as possible. The majority of the information for accounting comes from the field. Your hard work is always appreciated since field management is the key success to any corporation.

The corporate office tries to support the field as much as possible by furnishing forms, printed meal cards, envelopes, newsletter and other supplies. Other areas in which the corporate office supports the field are by providing safety shoe program, uniforms, tools to make your job easier, computers and accounting programs, personal insurance, retirement program, auto and operating licenses. There will be future items in which the corporate office will assist field management in the ease of acquiring products for new ideas.

Remember that the corporate office is willing to assist field management in any area that is possible. If we do not have the immediate answer for you, we will get it if humanly possible.

I thought it might be helpful to know the proper person to contact in the corporate office for accounting information.

Tina Brant - accounts payables, vendor invoices, petty cash, health department licenses
Betsy Koechner - accounts receivables, GW invoices, cash reports, meal tickets
Michele Stone - payroll information, W-2's, time sheets, personnel forms
Theresa Franken - safety shoe program, back-up person on injury reports, other supplies, anything not covered in this explanation.
Stacy Diehl - does preliminary screening of payables and receivables
Ron Mancuso - all insurance,( workman comp, health), 401 K program, and Safety

Although the above mentioned are the primary duties, any of these individuals will assist you or direct you to the correct person. Hopefully, this thumbnail sketch will give you a better idea of our purpose in the corporate office and why you need to make those weekly reports.

February
11th	Dan Karczewski	FSD	Barton County Community College
17th	Chris Granger II	Asst. FSD	Butler County Community College

Announcements

1. Linda Hammon is the new Food Service Director at Clarendon College in Clarendon, Texas. Linda transferred as the Administrative Assistant from Barton County Community College. Congratulations Linda!
2. Chad Kuhn has been hired as a management trainee at South Plains College in Levelland, Texas under the supervision of Mike and Prudy Roderieck. Welcome aboard Chad!
3. We are no longer operating the food service facility at Audrain County Jail in Mexico, Missouri.
4. We are adding an additional section to the newsletter. Jay Menze, Food Service Director at Butler County Community College made the recommendation that a food safety information source be added to the monthly newsletter. All information in the "Food Safety" section is derived from the United States Department of Agriculture, Food Safety and Inspection Service. All future articles will be based on the standards set by this governmental agency.
   

Pat on the Back

• To: Brant Hatler,
  Amarillo College
  

  "Thank you and your staff for the attractive presentation of a delicious buffet at the annual meeting of our Foundation on December 5. Your tenderloin and shrimp have become legendary among out donors, and few of them have to be guided to the "famous" clover leaf table. Thank you, too, for the entire menu including punch. The latter is the only food or beverage I seem to have time to enjoy each year, and I give it rave reviews. The fruit frozen in the ice ring was especially festive. The Amarillo College Foundation expresses sincere appreciation for its partnership with Great Western Dining. You always make us look good. Thanks, Brant."

  Sincerely, Betty Howell

• To Gary Jones:
  North Central Missouri College

  "I am most impressed with the accomodating nature of Great Western and in particular Gary Jones. He and his staff frequently go above and beyond the call of duty. He helps make "eating" like "dinner"

  Carey Fegat Men's & Women's Basketball Coach

• To Sue Ray:
  Highland Community College

  "The luncheon buffet for the Career Expo was attractive and delicious. Thank you and your crew for the nice set up. It was a success. "

  Coordinators, Charles Hummelke Arlita Hummelke Michelle Olson.

• To Paul Tharman :
  Ranger College

  "On behalf of the Eastland County Extension Program Council we would like to "Thank You" for donating food for our annual meeting lunch. It was fantastic and we received lots of nice compliments from those attending. As you know we entitled our program "A Taste of Eastland County". We feel that this is an excellent way for people in attendance to see the type of restaurants and eating establishments we have around the county and for them to get a first hand taste of the quality. We hope you will continue to participate in coming years in "A Taste of Eastland County" and also hope this helps spread the word about your eating establishment. Again, "Thanks" and thanks for serving the fine people of Eastland County."

  Sincerely, Bob Bailey, County Extension Agent-Ag, Eastland County Donna White, County Extension Agent -FCS, Eastland County

Meet the Managers

Jennie Fuls, Food Service Director, Odessa College
Jennie Fuls is the Food Service Director at Odessa College in Odessa, Texas. Jennie joined Great Western Dining in September 2001. She attended Abilene Christian University, then transferred to Florida State University in Gainesville, Florida where she graduated with a Bachelor of Science degree in Business Management and Nutrition. Prior to Great Western Dining, Jennie was a Dietary Supervisor for the International Bible Society in Colorado Springs, Colorado . Jennie has two children; Cliff, age 19 and Allysha, age 8. In her spare time, she enjoys reading, creative cooking and has a great interest in politics.

Lou Murdick, Food Service Director, Newman University
Lou Murdick is the Food Service Director at Newman University in Wichita, Kansas. He joined Great Western Dining Service in September of 1996. Lou graduated with a degree in Sales and Marketing from Florissant Community College in 1968. He has had prior college food service experience, working as the Food Service Director for Service Master at Wingate University in Wingate, North Carolina. Lou mentions that it was a "fun university to work at with many challenges". Lou's wife is Theresa and they have two children; Ian, age 13 and Andrew, age 12. In his spare time Lou enjoys fishing, golf, bowling, as well as spending time with his family.

Buck-a-Roo Club

Lou Murdick	Sue Ray	Linda Harper
Jennie Fuls	Blanche Dobson	Paul Tharman
Dan Karczewski	Brant Hatler	Linda Hammon
Jeannette Butler	Chris Hoskins	Carolyn Blackburn
Jeff Landreth

Accounts Receivable Aging Report:

1. You are receiving these reports, so follow up on them. Most of the time anything over 30 days should be pursued at the unit level.
2. We always need money to pay your purchases and payroll. If you think logically about it, we expend monies for food purchases, supply purchases and payroll a month in advance of receiving payment from the clients. This is a very large sum of money and a big drain on our bank accounts.
3. Your cooperation is needed in collecting monies for events that you book and on the board bills. This would definitely improve our cash flow, since we are always behind, because we pay first and receive our funds a month later.
4. Once people know that you are constantly trying to collect old invoices over 30 days, they get tired of seeing you, so they will be more prompt in payment.
   

Safety Tips

Material Safety Data Sheets

As an employer, Great Western Dining Service, is responsible for ensuring each facility is in compliance with the OSHA Hazard Communication Standard. The purpose of this standard is to protect the health and ensure the safety of every employee who works with, or is exposed to, hazardous chemicals. The steps required to meet the requirements of this standard include the following:

Identify and list all chemicals used or stored on the property.

Obtain Material Safety Data Sheets (MSDS) for all chemicals from the supplier or manufacturer and maintain the MSDS in a permanent file.

Ensure all chemical containers entering the facility have labels that identify the chemicals and provide appropriate hazard warning.

Develop and implement procedures for employee training to provide information on the hazards of the operations that use the chemicals and what measures employees must take to protect themselves against the exposures.

Set up a record-keeping system to document the training of employees. This must include training provided at the time of initial assignment to any job that presents an exposure to hazardous chemicals, as well as training provided when new information is received on the chemicals and refresher training annually.

Develop and implement appropriate labels and placards for hazardous chemical containers and storage areas. Portable containers must be labeled unless they are designated for immediate use by the person who makes the transfer.

Post a list of chemicals in each work area and identify where employees can go to review MSDS information.

Prepare a written hazard communication program which includes all the above measures as well as procedures for dealing with emergencies and request for trade secret data. It must include a procedure for notifying any subcontractor entering the facility of the chemical hazards and protective measures.

Five units have dropped from our Safety List this month.
These are the units that remain claim free.

Highland Community College	Vernon Regional Junior College	Iowa Central Comm. College
Odessa College	Hill College	Western Oklahoma State College
Western Texas College	Frank Phillips College	Amarillo College
Kansas St. Univ. - Salina	Clarendon College	Seward County Comm. College
Howard College	SWCID	North Central Missouri College
Seminole State College	New Mexico Junior College	Barclay College
Cloud County Community College	Kansas State Hwy. Patrol	Camp Horizon
Columbia Senior Center	KS Law Enforcement Training Ctr.

Case Study: SAFETY RANGERS

Case Study: Betty has been instructed by Hazardous Harry to clean the floor behind the serving line. Betty who is a new employee has never had any previous instruction from Harry on the proper chemicals to use when cleaning. Betty begins to think about the process she should use to clean the floor. She knows that ammonia is a very good cleaning agent, and the bleach is a good sanitizing agent. So she decides to mix the bleach and ammonia thinking it will make an excellent cleaning agent. While mixing the solution she is affected by the fumes from this mixture. Harry has to take her to the hospital.

Hazardous Harry's Comments: I thought everyone knew not to mix bleach and ammonia. I really can*t believe that she would do such a foolish thing. Again I become a victim of an employee who did something they should have known better to do. I will know better in the future to check out the proper use of chemicals that are being used by the employees in the food area.

Cautious Carol's Comments: Betty thought she was doing the right thing but apparently was never instructed in her life to mix the two chemicals together, nor did she read the warning labels on the bottles. A few minutes of proper instruction to a new employee can prevent misuse of chemicals. Proper dilution ratios are an important factor since too much of a cleaning agent can cause the surface to become more slippery than in normal cleaning.

Watchful Willie's Comments: Harry should never make the assumption that everyone knows what chemical agents to use for cleaning purposes. He should have instructed Betty to use the proper chemicals to clean the floor. There should be a list posted of the proper chemicals to use for various cleaning duties. Even if a new employee is instructed in the proper use of chemicals, a list should be provided in the event the employee forgets.

Safety Sam's Comments: Harry should instruct all employees on the proper use of chemicals in the food service area. He should also include a meeting with all employees on the use of Material Safety Data Sheets. The MSDS (Material Safety Data Sheets) are an important instrument for knowledge on the hazards of each chemical that is on location in the food service area. They are equally important if a chemical is misused and emergency treatment is necessary. All employees should know the location of the MSDS for quick reference in the event of an emergency. Harry needs to instruct all employees, old and new, to read the warning labels on the chemical containers. Those warning labels serve a purpose, to keep people safe when they are using the chemicals.

Food Service 401

The Food Service Director's Role in Administration of the Hazard Communication Standard

In this month's newsletter, the OSHA's (Occupational Safety and Health Administration) Hazard Communication Standard was addressed. It is very important that the well being of our employees is protected by following the guidelines of this standard. As an education process each step required by OSHA will be developed in this section of the newsletter to assist the unit director in attaining the necessary requirements.

Since every facility is unique in the chemicals that are used, it is the responsibility of the director to ensure compliance with the Hazard Communication Standard. At first this may seem like a major undertaking, but in reality most of the requirements can be easily handled in a manner in which compliance will not be a painstaking effort.

Now each requirement will be analyzed on an individual basis, with a thought process of how compliance can be maintained without making it a tedious venture.

1. Identify and list all chemicals used or stored on the property.
   Each week Great Western Dining Service, Inc. has a policy that all directors must inventory all food and supplies that are stored in the facility. When the supplies inventory is taken and recorded you automatically have a list of all chemicals that are in the facility. Remember that dish washing agents, pre-soaks, detergent, pot pan soaps, rinse agents, are included in the list of hazardous chemicals. Bleach, ammonia, chemicals for floor cleaning, waxes, all purpose cleaner, oven cleaners, stainless steel cleaner, and window cleaners also are considered hazardous chemicals. Any type of chemical used in the facility must be listed. If there are old chemicals in the storage areas that are not being used, they should either be disposed of properly or consult the district manager as to the possibility of the chemicals being transferred to a location that could use them. Do not keep chemicals around that are not being used. Make a copy of the chemical section of your inventory list, thus you have a list of all chemicals that are used or stored on the property.
2. Obtain Material Safety Data Sheets (MSDS) for all chemicals from the supplier or manufacturer and maintain the MSDS in a permanent file.
   Every facility must have MSDS sheets, it is the law. Again this procedure will be a simple process for the directors. Bruce Garrels is obtaining MSDS sheets from EcoLab and Sysco on the chemicals that are to be used. The corporate office will incorporate these sheets with sheet protectors into a binder for each facility. The binders will be sent to the facility for use by the food service director and employees. This procedure will take the burden of responsibility to obtain MSDS sheets from the food service directors. Again there is not any time that has to be taken from the busy schedule of the director to obtain information, since it is being provided in a ready-to-use binder form.
3. Ensure all chemical containers entering the facility have labels that identify the chemicals and provide appropriate hazard warning.
   Since we purchase our chemicals through reputable suppliers, EcoLabs and Sysco, each container and shipping box should be pre-labeled so that each is easily identified. The manufacturer will have the appropriate hazard warning on each container.
4. Develop and implement procedures for employee training to provide information on the hazards of the operations that use the chemicals and what measures employees must take to protect themselves against the exposures.
   The best approach to develop and implement procedures for employee training is to incorporate the training on the use of each chemical in a safety meeting which is required monthly. In addition to the training on the use of chemicals, another meeting could be set up to explain where the MSDS sheets are for reference, plus how to read MSDS sheets, and how employees should protect themselves against exposure to each chemical. Since Safety Meetings are mandatory, the topics discussed in this section gives the director a topic for two meetings. So this step is not going to cause any additional time by the director to implement. Plus the end result maybe a cost savings in chemicals, since people tend to over use chemicals because they think more is better.
5. Set up a recordkeeping system to document the training of employees. This must include training provided at the time of initial assignment to any job that presents an exposure to hazardous chemicals, as well as training provided when new information is received on the chemicals and refresher training annually.
   In step number 4, it was mentioned that training on the use of chemicals and how to read MSDS sheets plus protection on exposure to chemicals should be covered in your Safety Meetings. Everyone knows that Safety Meetings must be documented with employee signatures. The form is in your Safety Manual. After holding the training session, place the signed employee verification form in the proper place of you Safety Manual. This qualifies for a recordkeeping system that documents the training of employees. Plus every year the topics in step 4 would be an agenda for Safety Meetings, which qualifies for the annual training requirement. If there is a change in an MSDS sheet, this information will be sent out from the corporate office and will be placed in the MSDS manual that every unit will have. When hiring a new employee, give the new employee personalized training on the use of chemicals. Have that employee sign the same form that is used for Safety Meeting documentation. On this sheet label it "New Employee Training" and list chemicals on which you trained the new employee. Since monthly Safety Meetings are mandatory this will not create any extra burden in relationship to time on the director. Another thought on the topic would be to have your EcoLab representative hold the safety meeting on the use of chemicals. Give the EcoLab representative advanced warning for preparation and a scheduling date, probably the same day as the service date. Wow, what a bargain, expert advice on the proper use of chemicals.
6. Develop and implement appropriate labels and placards for hazardous chemical containers and storage areas. Portable containers must be labeled unless theyare designated for immediate use by the person who makes the transfer.
   Labels are already on the bulk containers. When storing chemicals, label the area with each chemical so that it is easier to inventory and by keeping the chemicals together it is easier to view that area if the last container was used. It will be a reminder when an empty labeled location is viewed, that the product needs to be reordered. Never store chemicals around food, both in the storage area and the kitchen. If product is being broken down for spray bottles or containers, make a label for the spray bottle or container and place it on that bottle or container. You can buy labels at Wal Mart or an office supply for your computer. This helps the employee identify the proper container to use without any guess work. This is not a big chore, and should be happening now in all facilities. This will take not much time to implement, and will assist the director immensely to ensure proper use, proper storage, inventory and re-ordering.
7. Post a list of chemicals in each work area and identify where employees can go to review MSDS information.
   There are special brackets and holders to be mounted on the wall for MSDS binders. These brackets and holders are not necessary. The manuals need to be in an area where employees have easy access. One recommendation would be to purchase a light weight chain and place a loop of the chain around one of the binder rings and hang it next to the bulletin board in the kitchen. Then make a list of chemicals for each work area, on that list I would also list the use of each chemical, and post it in the proper area. This little work effort on the part of the director would eliminate employees asking what chemical they should use for a specific job. The added benefit is that employees would have information available to them so they would know the proper chemical to use. This should be a mind relieving burden for the director, since then he should not have to worry about the proper use of a chemical for the proper job.
8. Prepare a written hazard communication program which includes all the above measures as well as procedures for dealing with emergencies and request for trade secret data. It must include a procedure for notifying any subcontractor entering the facility of the chemical hazards and protective measures.
   This step will take the most time for the director to implement. Once done, it will not need to be altered in the future. This is very important step especially if the director is not on location and someone has caused an injury due to the use of a chemical. Rather than an employee operate in a state of confusion, they would know exactly what to do when a problem arises. Again this procedure needs to be posted in a central location for everyone to view. An example of a written hazard communication program is listed on the following page.

Hazard Communication Program

To ensure that the sufficient and required information is available and accessible during emergencies or during a spill in the work area, the following information will be available to local health, fire departments, and jurisdiction authorities if requested:

1. List of all chemicals used or stored at the facility is located in the director's office.
   
2. MSDS sheets are located at the bulletin board in the (define the area where they are)
   
3. Chemical containers are stored (define the are where they are stored)
   
4. Chemical containers have the labels that identify the chemicals.
   
5. Employee training information and documentation is located in the director's office.
   
6. A list of chemicals to be used in each work area is posted in that work area.
   
7. In the event of an emergency, refer to the MSDS sheets and if a personal injury refer to the MSDS sheets for emergency treatment then send employee to: (define an approved medical facility - with a phone number so a person can give advance notification for the chemical causing the injury.)
   
8. Notify the (name of the medical facility) by telephone and give the exact chemical causing the injury to an employee. Have the MSDS sheet for that chemical available so the doctor knows the treatment necessary.
   
9. Notify any non-food service employee that MSDS sheets are available for them to view to protect them from chemical hazards.

Many times employees and management disregard the dangers of chemicals in a facility. Although most people use common sense for the most part, it is important to make them aware of proper use and emergency procedures for each individual chemical that is used at a facility. In our business the manufacturer has taken steps to protect employees in the packaging of chemicals, which was not as common in the past. But there is always the possibility of an injury due to the misuse of a chemical. That is when the MSDS sheets play an important role.

In your Safety Meeting, stress the importance of the Hazard Communication Program notice so that every employee knows what to do in the case of an emergency. Make sure they know where the Hazard Communication Program is located, then instruct them to follow it. Too many times when an accident occurs people panic or do not get concerned. By following the procedures of the Hazard Communication Program someone's eye sight can be saved or chemical burns can be more easily treated.

Instead of being a goat you will be a hero by implementation of a program, which hopefully no one would ever have to use, but is available in the event of an emergency. With all of the support and information in this training lesson for this month, the program can be implemented with little or no effort. As the food service director you will have the personal satisfaction knowing that in the event of an emergency, you have your program in place, plus the answers to medical questions will be at your fingertips in a time of need.

Monotony Breakers

VALENTINES DAY - THURSDAY, FEBRUARY 14, 2002
Set up a special buffet instead of the normal hot line service, offering the meal either at lunch or dinner. Decorate the dining room with red, pink and white balloons and any other type of decorations that would lend to the air of romance. Use white table linen for the tables. Make a sheet cake for dessert or several depending on the quantity of students to feed. Decorate the cake with a big red heart and write "Happy Valentines Day" on it. If you have good decorating skills, use your own imagination to enhance the cakes. (Note: It is best to run your buffet when there are the maximum number of board students on campus, so that you get good exposure and praise from all.)

Offer a small order of French fries or a bag of potato chips with a sandwich and large beverage. Print out a sign on your computer so customers know in advance the special you are offering. You might label the sign, "Great Western Loves You as Our Customer, and we are giving you an order of fries with the purchase of any sandwich and large beverage." Decorate your Snack Bar with red pink and white balloons and any other festive decorations that you may have.

PRESIDENT'S DAY - MONDAY, FEBRUARY 18, 2002
This day honors Presidents George Washington and Abraham Lincoln. Decorate the cafeteria in white, red and blue balloons as well as patriotic kits from paper specialty promotion suppliers. A buffet could be offered in lieu of one of the other buffets. Highlight cherries in your desserts in honor of Washington and the cherry tree.

Decorate your areas with white, red and blue balloons, as well as patriotic kits from a paper specialty promotion supplier. Offer some type of promotion in honor of George Washington and Abraham Lincoln. Be creative with this.

BLACK HISTORY MONTH
Decorate the cafeteria with posters of famous black people in history or print out on your computer, in a tasteful style, a history of each person. Post these biographies in conspicuous places in the cafeteria. Some famous people include Martin Luther King, Colin Powell, George Washington Carver, Malcolm X, Athea Gibson, Senator Brooks, Sammy Davis Jr., Jackie Robinson, Booker T. Washington, Buffalo Soldiers, The Tuskeegee Airmen, etc. You might seek some help from the Director of Student Activities on your campus, since they are usually tuned into these type of promotions. You can get black history kits from several different suppliers. Do a buffet honoring Black History Month and decorate with red, green and black balloons. Use linen table clothes and use red, green and black as accent colors.

Decorate the same way that you would your cafeteria area, with posters, computer printouts and items from the paper kits, as well as red, green and black balloons. Offer different types of specials honoring Black History Month. You might state on a sales promotion poster or flyer, "Today's Black History Month Special". Maybe feature a special sandwich for every day that you offer the promotion. I would suggest not less than one promotion per week.

FAT TUESDAY - FEBRUARY 12, 2002
Decorate the cafeteria with purple, gold and green balloons, the official colors of the Mardi Gras. Kits can be acquired from paper specialty promotion companies to decorate the cafeteria. Have someone dress up in costume or have a nice looking lady dress as a princess, throw strings of cheap plastic beads to the students. Make sure you get the customers attention first by making it quite audible that you are going to throw beads in honor of Mardi Gras. Highlight special cajun foods; etoufees, jambalaya, creoles, red beans with sausage, rice and gumbos.

Decorate with purple, gold and green balloons, as well as a paper specialty kit for the occasion. Have your people dress up in customers that are serving in the snack bar. Offer a specialty in the snack bar with a bowl of gumbo, red beans, sausage and rice. Periodically have someone throw cheap plastic beads to customers seated in the eating area. Make sure to get their attention before throwing the beads.

Food Safety

This section is an addition to our monthly newsletter. Jay Menze, food service director at Butler County Community College, made the recommendation that a food safety information source be added to the monthly newsletter.

All information in the "Food Safety" section is derived from the United States Department of Agriculture, Food Safety and Inspection Service. All future articles will be based on the standards set by this governmental agency.

Chicken Safety

Foodborne Organisms Associated with Chicken:

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 degrees F and 140 degrees F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria but they are destroyed by thorough cooking of any food to 160 degrees F.

USDA's Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunchmeat that can be eaten without further cooking.

Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Some Bacteria Associated with Chicken:

Salmonella Enteriditis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and eggs shells.

Staphylococcus Aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

Campylobacter Jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross-contamination and using proper cooking methods reduces infection by this bacterium.

Listeria Monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.

Rinsing or Soaking Chicken:
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in the Package:
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the processing plant.

How to Handle Chicken Safely:
Fresh Chicken: Chicken is kept cold during distribution to the facility to prevent the growth of bacteria and to increase shelf life. Chicken should feel cold to the touch when purchased. When receiving chicken, protect other food products as the product is delivered and stacked, since any leakage could cross-contaminate cooked foods or produce.

Immediately place chicken in the refrigerator that maintains 40 degrees F, and use within 1 or 2 days, or freeze at 0 degrees F. If kept frozen continuously, it will be safe indefinitely.

Prepared Chicken:
After cooking chicken maintain it under heat at 140 degrees F. If there are leftovers from cooked chicken, use it within 3 to 4 days, and serve it either cold or reheated to 165 degrees F. It is safe to freeze prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting:
There are two recommended ways to defrost chicken: in the refrigerator or in cold water. Never defrost chicken on the counter or other locations that are not refrigerated. It's best to plan ahead for slow, safe thawing in the refrigerator. Once the raw chicken defrosts, it can be kept in the refrigerator up to 2 days before cooking. During this time, if chicken defrosted in the refrigerator is not used, and kept under refrigeration at all times, it can safely be refrozen without cooking first. Remember do not freeze chicken in a large mound such as the delivery box since it takes time for chicken in the center of the mound to freeze and spoilage is setting in.

Chicken may be defrosted in cold water. Submerge the chicken in cold water, changing the water every 30 minutes to be sure it stays cold. Never defrost in warm water or hot water.

Marinating Chicken:
Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover used marinade.

Partial Cooking:
Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn*t have been destroyed. It is safe to partially pre-cook chicken immediately before transferring it to the hot grill to finish cooking.

Color of Skin:
Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content.

Dark Bones:
Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It*s perfectly safe to eat chicken meat that turns dark during cooking.

Pink Meat:
When testing for doneness, rubbery pink meat and pink juices are a sign that the chicken needs additional cooking. However, if the chicken has reached 180 degrees F, the juices run clear and the meat is tender but looks pink, it should be safe to eat. The pink color in safely cooked chicken is due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color of Giblets:
Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken*s metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.

Fatty Deposits:
Chickens may seem to have more fatty deposits or contain a larger *fat pad* than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not *marbled* into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.

Trisodium Phosphate:
Food-grade trisodium phosphate (TSP) has been approved by FSIS (Food Safety and Inspection Service of the United States Department of Agriculture) for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution of chickens, it can significantly reduce bacteria levels. TSP is *generally recognized as safe* (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.

Irradiation of Poultry:
In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kiloGray, the smallest, most practical "dose", would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.

Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, "treated with irradiation" or "treated by irradiation".

History and Definitions:
The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish ( a British breed ) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens.

Broiler-fryer - a young, tender chicken about 7 weeks old which weighs 2 * to 4 * pounds when eviscerated. Cook by any method.

Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryers. Usually roasted whole.

Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

Stewing/Baking Hen - a mature laying hen 10 months to 1 * years old. Since the meat is less tender than young chickens, it is best used in moist cooking such as stewing.

Cock or Rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection:
All chickens are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease.

Chicken Grading:
Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade *A* chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline: 1-800-535-4555 ( Toll-free Nationwide)

People Development Incentives
We are looking for Manager Trainees!

Qualifications:

1. Prefer a person who has cooking skills or past food management experience.
2. Appearance should be neat and tidy.
3. Should be able to communicate well.
4. Should have indications of being intelligent.
5. Willing to be trained in production areas.
6. Willing to relocate outside of the state of their residence.
7. Preferable areas: Missouri, Texas, Iowa, Kansas, Oklahoma.
8. Has ambition to grow into a management position.

How do you find these people?

First, look inside your own facilities.

Second, look at people that apply for positions, ones who answer ads or even walk-ins. Sometimes people who simply walk-in for an application are showing strong signs that they need employment. Even if you do not have a position open, extend the courtesy of a few minutes of conversation.

1. From that, you can determine if the person communicates well and has indications of intelligence and is neat in appearance.
2. From the conversation, if you see some possibilities, do not make a commitment, but forward the resume to the corporate office, with a brief note attached.

Lastly, you may have knowledge of a good person working for another establishment. Seek out this individual, talk briefly with him/her to see if there is any interest that they may want to grow. Then set up a formal interview time to get a good read on the person to see if he/she meets the qualifications. If the person does, send the resume to the home office and an official interview will be set up.