The role of the manager in the world today continually comes under more scrutiny from the employees, courts, and government agencies. The practices of the days gone by no longer exist in the modern work place. Employees* rights are becoming more defined by court decisions and governmental agencies. Employees are being instructed from television, newspapers, friends, attorneys, government agencies and employers of actions that they can take to protect themselves.

I am not advocating that these rights are not justified, but what I am pointing out is that management must be aware of the rights of employees and to manage the business within the guidelines of the modern world. True there are employees that are well educated to take a seemingly innocent situation and turn it into a discrimination or harassment claim, which ultimately has to be settled by mediation, governmental agency or in the court room.

There are ways in which management can protect themselves. In the area of workman compensation and termination of employees, documentation is the best source of protection. The documentation must be in written form with detailed information and signatures whenever possible. Great Western Dining has the forms for both workman comp and employee relations. The unit director must use these forms to protect themselves as well as the company.

Currently, we have a worker comp case that the manager did not follow my instructions, and the State Insurance Agency even admits the employee is *milking* the system, since the employee is well informed of the laws of the state and stays on the borders of the guideline to receive benefits. To date we have paid out $4,500 in benefits to this employee who should only had no more than about $500 in benefits. These benefits he is receiving will continue, until the state can get the employee to the point where all of his options to collect no longer exist.

Employee terminations are another area in which good documentation protects the employer. Remember that when terminating an employee that you are justified in your actions and not just looking for revenge. Our forms give guidelines as to the degree of seriousness of the employee action. Make sure when you have to make a corrective action on an employee that you document the offense with a written corrective action report. Get the employee to sign the form by explaining it is not admitting to the offense but merely to denote that the employee has been instructed and received a copy. If the employee refuses, bring in another employee to sign the corrective action with the intent of noting that the employee receiving the corrective action refused to sign and nothing more. When doing corrective action, never discuss the situation with any other employee, since you are violating the rights of the employee. Before discharging an employee make sure that you have followed proper procedures with documentation, and given the employee the proper number of opportunities to correct improper work or action.

Sexual harassment is discussed in our Safety Tips area this month. Remember that
management must prove that there is no harassment rather than an employee having to prove that there is harassment.

Remember! Always complete the forms for workers comp and personnel action to protect yourself. Then send a copy of the form to the Human Resource department.

September
4th	Brant Hatler		Amarillo College
8th	Tina Brant		Home Office
8th	Jay Menze		Butler County Community College
11th	Monica Rowden		Iowa Central Community College
23rd	Amanda Gast		Human Resources
24th	Tom Owens		Pratt Community College
30th	Tina Flieger		Camp Horizon

Food for Thought

1. A man walked into the doctor's office with a cucumber up his nose, a carrot in his left ear and a banana in his right ear.
   "What's the matter with me?," he asked.
   "You're not eating properly," replied the doctor.
   
   
2. Time is more valuable than money because time is irreplaceable.

   This is story about four people named Everybody, Somebody, Anybody and Nobody. There was an important job to be done and Everybody was sure Somebody would do it. Anybody could have done it, but Nobody did it. Somebody got angry about that because it was Everybody's job. Everybody thought Anybody could do it, but Nobody realized that Everybody wouldn't do it. It ended up that Everybody blamed Somebody when Nobody did what Anybody could have done. Does this sound familiar???
   

   
   

Pat on the Back

• To:
  Blanche Dobson, Western Oklahoma State College
  

  "The Altus Kiwanis Club meets weekly on campus at Western Oklahoma State College. Blanche and her staff provide our weekly luncheon of which we extend our compliments. Each meal is excellent, attractively displayed and served by an extremely pleasant staff. Great Western Dining is to be commended for the excellent service they provide not only for our regular weekly luncheons, but also to include when the Club is hosting legislative events and particularly when General Tommy R. Franks was the Club's special guest. Blanch and her staff recently went above and beyond by catering a luncheon off campus when our regular meeting place was not available. Thank you Great Western Dining for your fantastic services."

  Sincerely, Helen King, Secretary

• To:
  Robert Rogers, Cowley County Community College
  

  "Robert, I would like to take this time to applaud your staff for their hard work. Often, we take things for granted, but the willingness of you and your staff to adapt to personal needs and to provide a quality product, speaks for itself. I would like to note one employee, "Cricket". She always has a smile and has delivered meals to my office when no one was available here to assist me. Every job is a self-portrait of the person who does it. Autograph your work with excellence."

  Sincerely, Bruce D. Watson ADA Coorinator

• To :
  Jay Menze, Butler County Community College

  "Dear Jay, The dinner for Mrs. Bush could not have been any better and certainly provided the perfect compliment for the launching of the Harold Smith Cultural Series. Each course was superb, with all in attendance offering their highest praise not only for the meal, but also for the extraordinary service. Thank you so much for all your efforts to ensure a dinner that was on a level with a five star restaurant!! We couldn't have been in more capable hands. Please accept our deepest gratitude and convey our appreciation to all your staff. "

  Best Wishes, Jackie Vietti

• To :
  Judy Grant, Howard College

  "Judy, Thanks to you and your staff for the cookies, punch, and wonderful food you have served for my activities. Everything has been great. Thanks for all your hard work."

  Linda Berry Student Activities Director

Meet the Managers

Andrew Menze, Food Service Director, Dodge City Community College

Andrew Menze is the Food Service Director at Dodge City Community College, in Dodge City, Kansas. He joined Great Western Dining in July of 2001. After graduating from Eastern Oregon State University in La Grande, Oregon, with a degree in Business Economic's in 1991, he went to work for Sodexho Marriott. Andrew was with Sodexho Marriott from 1991 to 2001. During that time, he worked at Central Methodist College in Fayette, Missouri, Knox College in Gailsburg, Illinois, Western Illinois University in Macomb, Illinois, Northwestern University in Evanston, Illinois and finally Latin School of Chicago in Chicago, Illinois. In his spare time Andrew loves to hunt, fish, and build radio controlled airplanes.

Sam Villarreal, Asst. Food Service Director, South Plains College

Sam Villarreal is the Assistant Food Service Director at South Plains College, in Levelland, Texas. He has been employed with Great Western Dining since June of 1999. Sam graduated cum laude from Texas Tech University located in Lubbock, Texas, in 1992, with a Bachelor degree in Business Administration. He then again graduated in 1999 with his masters in Accounting. Previous work experience includes working for Marriott Management Services in Levelland, Texas, from 1988 to 1997 where he held the position of Food Service Manager. In Sam's spare time he teaches a circuit weight training class four nights a week at South Plains College through the continuing education department. He also likes to play tennis, read and do a little running.

Buck-a-Roo Club

Linda Harper	Jennie Fuls	Lee Jones
Paul Tharman	Brant Hatler	Robert Lattin
Chris Hoskins	Jeff Landreth	Carolyln Blackburn

Safety Tips

This month there is only one safety tip that we are going to discuss. Although this safety tip is not directly related to preventing bodily injury, it is related to another type of safety. This safety is related to personal comments and action in the workplace to create an awareness of a problem that can strike anyone at anytime. The topic is "Sexual Harassment".

Recently, $30,600,000 was recently awarded to six women employees claiming sexual harassment at Ralph's grocery chain, a Kroger Co. unit. This is the largest court-imposed sexual harassment judgment in the history of the United States. It should be a reminder to everyone that comments, actions, and involvement toward the opposite sex has to be strictly on a professional and non threatening level.

Warnings come from human capital specialist David J. Bowman, Chairman of TTG Consultants, which serves many of America's largest companies, including Disney, Ernst & Young, Prudential Insurance, Seagram and Sony.

To quote Mr. Bowman, "Perception can play a determining role in deciding what is and is not sexual harassment. 'I was only complimenting her' is a frequent excuse, but what one person thinks is a compliment, another may feel is abusive and perceives as creating a 'hostile environment' - one of the legal definitions of sexual harassment."

"A study at Northwest Missouri State University indicates that 95% of women were offended by suggestive comments, staring and/or flirting, while 45% of men thought women would be flattered by the attention."

"Not only are employers at risk of heavy judgments, employees may be, too, especially supervisors and top management - even if they had no knowledge of the harassment. What may have seemed 'safe' yesterday isn't today. The 'rules' have changed, and must be heeded."

"Today, the burden of proof is on the employer to show its innocence if a worker claims harassment. All employers should: (1) have a published and conspicuous sexual harassment prevention policy, (2) provide on-going prevention training ( new hires must be trained at new employee orientation sessions), (3) have a complaint process in place which does not jeopardize the accusing party."

"Basic safeguards like these are necessary, and additional ones are recommended to suit the special needs of each situation," Bowman says. Mr. Bowman may be reached for further guidance at 1-800-736-8840 or DBowman@ttgconsultants.com .

To protect yourself - Do not make any comments that can be construed as sexual in nature. Watch your body language so you do not infer a sexual situation. Do not tell any jokes that are sexual in nature. Do not touch an employee, since placing a hand on the back of an employee when getting through a tight area can be construed as a sexual act. In the words of Mr. Bowman, "Today, the burden of proof is on the employer to show its innocence if a worker claims harassment."

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
KS Law Enforcement Training Ctr.

Case Study:

Betty is telling Hazardous Harry that she has a kink in her neck, and her neck fells tight. So Harry stands behind Betty and starts to massage her shoulders and neck area. While doing this Betty starts to coo,
Oh, Harry that feels so-o-o-o good.
Harry continues to massage her shoulders and neck. Then he asks Betty,
Is that better ?
Betty says,
Yes, thank you very much since you have made my neck feel much
better.
Three weeks later Harry gets a notice that Betty is filing a suit of sexual harassment against Harry and the company. Harry wonders what is this about, I have done nothing wrong or implied any sexual advances toward Betty.

Hazardous Harry's Comments:
I do not understand why I am receiving a notice of sexual harassment against me in relation to Betty. I am a married man with 4 kids, love my wife, have been faithful to her, and would never want to have a sexual relationship with Betty. She does not even appeal to me. What did I do
wrong?

Cautious Carol's Comments:
Harry thought he was doing Betty a favor by rubbing her neck and shoulders. At the time Betty seemed to be gratified that Harry was rubbing her neck and shoulders, but now it is a different situation. Harry will have a difficult time in winning this suit, because he must now prove that he had no intent of a sexual motive with Betty. Regardless what he says Betty still has the upper hand in this case since Harry touched her. Harry should have followed the policy of the company and not placed his hands on Betty. He should know that even the best employee can turn when there is a possibility of winning a monetary judgement if the conditions are right. Stay away from Harms Way by not touching, saying, implying or suggesting anything with a sexual content to an employee either by words, jokes, body language, or actions.

Watchful Willie's Comments:
Harry is completely right. He had done nothing that implied a sexual advance toward Betty in his mind. Betty may or may not have thought that Harry*s actions were of a sexual orientation. Although Harry thought that he was doing Betty a favor, he now is in a precarious situation since he put his hands on Betty.

Safety Sam's Comments:
It is impossible for us to know how Betty actually perceived Harry's actions of rubbing her shoulders and neck. The only thing that we know is she has filed suit against Harry. She maybe trying to get the "free-ride" from an innocent situation, or she may actually feel that Harry was intending to seduce her. No one knows this but Betty, and she has an excellent case against Harry.

 

 

 

Food Service 401

This month we are going to look at a person's attitude in the work environment. Attitude as defined the Merriam-Webster Dictionary:

attitude - pronounced 'a-t& - "tud
Etymology: French, from Italian attitudine, literally, aptitude, from
Late Latin aptitudin-, aptitudo fitness

1: the arrangement of the parts of a body or figure: Posture
2: a position assumed for a specific purpose <a threatening attitude>
3: a ballet position similar to the arabesque in which the raised leg is bent at the knee
4: a:a mental position with regard to a fact or state b: a feeling or emotion toward a
fact or state
5: the position of an aircraft or spacecraft determined by the realtionship between its
axes and a reference datum ( as the horizon or a particular star )
6: an organismic state of readiness to respond in a characteristic way to a stimulus
(as an object, concept, or situation)
7: a: a negative or hostile state of mind b: a cocky or arrogant manner

In dealing with the subject matter on attitude we are going to view the following numbers of the definition provided by the Merriam-Webster Dictionary; numbers 1., 2., 4, 6, and 7.

Since we interact daily with people, our attitude is a very important barometer of our feelings. The way we express ourselves to others is a direct result of our attitude toward a situation, emotional reaction, response to a question or statement, or a directive. A positive attitude is a very powerful tool, to not only help us as individuals, but also how we project ourselves to others.

How we handle stress depends upon our attitude. Attitude can also affect the way stress handles us. Optimists are able to cope more effectively with stress. It also reduces their chances of developing a stress-related illness. When optimistic people do become ill, they tend to recover more quickly.

Pessimists are likely to deny the problem, distance themselves from the stressful event, focus on stressful feelings, or allow the stressor to interfere with achieving a goal. People with a more pessimistic attitude tend to report poorer health compared to people with optimistic attitudes.

People with positive attitudes view situations differently from those with negative attitudes. Here are some general statements. Think about how you would respond to them:

In times of uncertainty, I usually expect the best
In times of uncertainty, I usually expect the worst
I look on the bright side of things
I look on the dark side of things
I hardly every expect things to go my way
I do not always expect things to go my way. When they do not, I try to learn s something from the experience.

Attitudes can even be detected in the words we use. For example, "I won't", indicates choice, whereas "I can't" indicates powerlessness.

Our attitudes develop from the time we are children. It is difficult for pessimists to change overnight. One way to start developing a more positive attitude is through "thought stopping". Start by noticing your attitude in various situations to see if you have a more negative or a more pessimistic view.

The next time you are thinking or saying a pessimistic comment, picture a big, red STOP sign stopping the negative thought. Then replace that thought , or the statement, with a more positive or optimistic statement.

When talking to an individual or interacting to a situation your body language or body posture indicates to the other or others the reaction to the conversation or situation. Your body language will denote whether you are interested or disinterested in a conversation, whether you accept the statements as fact or accept the statements as exaggerations, whether you are reacting out of fear or have matters in hand. It is important that you always express your body language in a positive manner to the situation. Don*t let your body language give away your innermost thoughts to the person(s) in which you have interaction. Whenever we are interacting with others especially in business, your body language (posture) is sending signals to them. Many times when we are told that certain areas of our business are not up to standards, your body language immediately denotes that you are either defensive or accepting the statements in good faith. Your body language will also show if you are going to take immediate corrective action or if you are not going to do anything about the complaints.

The next area that we are going to examine is your mental position with regards to a conversation or situation. If you do not think in a positive vein about a conversation or situation, then all of the negatives that relate will take over your thinking process. Even if you agree, your negative thoughts will dominate you and all of the expressions that you make verbally will come across as negative indifference.

Before making any statements think positive about it. View each part of the conversation or situation from the positive stance. Although the event may be true in the eyes of the person reacting with you, view his/her position in the matter. Take the positive approach in your thinking and correct or react in a manner in which you will be perceived as positive about the situation rather than negative. Being negative never accomplishes the results that are required.

When you are assigned a project or have to do new reports, attitude plays an important part in the manner in which you take the approach to accomplish the task. The individual with the negative attitude will procrastinate in getting the project accomplished. This individual hopes that by not participating or meeting the deadlines that the project will go away, which we all know will not happen. The end result with the negative person is that his/her superiors will view this person as indifferent, un-cooperative, and not a team player. The end result for the negative individual is lower increases and a definite lack of promotion.

Whereas the positive individual, reviews all the material, and determines a method to accomplish the project by the required date. In addition the positive person evaluates the material determining the relative importance in relationship to how this project will improve himself/herself. This person sees the usefulness and the necessity of the information required. This positive person is viewed by his/her superiors as cooperative, a positive individual, and a team player. This person is on the road to better increases and has opened the door to promotion to the talents and abilities that are present in himself/herself.

Attitude is an important factor in an individual to the performance on the job. Day to day operations are influenced by the attitude of the unit director. A unit director with a pessimistic or negative attitude is a factor which determines the attitude of the employees. Most of the employees will pick up the negative vibes sent out by the director and become negative in their approach to the job.

When a negative atmosphere is present, production is a reflection of this attitude, unit appearance is a reflection as well as the employees attitude toward customers. Negative and positive attitudes are extremely contagious in the work habits of employees. The negative attitude becomes like a cancer in the facility, and the attitude of the facility is now showing a body language itself. The customers unconsciously pick up on the negative attitudes thereby complaining, acting disorderly, and have an uncooperative attitude toward the food service.

On the other hand a positive attitude by the food service director gives the employees a feeling of self confidence in performing their jobs. Employees feel good about themselves the facility and the customers they serve. Again, the customers sense this positive attitude in the facility and act accordingly. There are less complaints, they behave for the most part in an orderly manner, and cooperate with the food service. The customers feel like the food service director is someone in which they can relate. An openness develops between the customer and the director, in which the customer feels very comfortable in relating positive and negative comments. The customer feels that the director with the positive attitude will take care of their needs and request.

A positive attitude in approaching the day to day world definitely makes life more bearable. People from all areas will give support to an individual with a positive attitude. The goals of the director and the company are accomplished with more ease when the director has that positive attitude. Much of the stress that is related to the work environment can be resolved with the leader who is a very positive person.

When a person is not totally positive in the work environment, comments made by this person throughout the day have a negative effect on the employees. Although the work gets accomplished the attitude of the employees toward that individual are less than complimentary or supportive. There is a certain feeling that permeates the atmosphere of the work environment. People are uncomfortable since they do not know exactly where they stand or what is going to happen next. When the work engine is not operating on all cylinders, the operation is not smooth and people do not enjoy coming to work.

With today's labor shortage it's getting more difficult to get and keep personnel. Motivating your staff to do their absolute best has become a fine art. It begins with hiring the right employees and then once they show top caliber of performance they need to be rewarded. There are all types of methods to reward an employee. The best reward is for the leader to recognize the employee who does an outstanding job, and telling that employee. Again it takes a person with a positive attitude to recognize the accomplishments of an employee, and tell that employee about it.

Research shows that teams who work together can lower costs, increase productivity, increase customer satisfaction, increase quality and accomplish a host of other benefits for the customer. The leader with the positive attitude is the one that develops this team unity and spirit in the workplace. If we view the outside world around us, we can determine how we feel as customers by the attitude of people that are providing a service for us.

Let's examine a couple of situations in which we as customers, are a victim of the attitude of the person that is providing a service for us.

Case 1: You take your auto in for service and meet the service rep. The attitude of the service rep determines your feeling to that organization. If the service rep is less than business minded in the approach, and is cantankerous in the approach to you, you may leave your auto, but you are not very confident that the necessary repairs will be made very well. Attitude was the driving force in your opinion.

Case 2: We have all been shopping at a department store. Unlike the past some of the employees of that store have an attitude when you need help. They will either ignore you, even if they see you and are not busy waiting on another customer, or they will point to where you will find the item rather than taking you to the item. The attitude of this person makes you formulate an opinion about the store and how you only shop out of sheer necessity since you do not like to go to that store.

In summary remember that a positive attitude inspires employees as well as reflects to others the results they will receive and whether they will enjoy are dislike using the facility. If you do not have a positive attitude, learn to develop one, by taking a minute before reacting and think about the effect your comments will make on employees and customers. It will take practice and much concentration on your part, but you can turn yourself into a positive person by working at it.

Food Safety

Food Safety Precautions
Get No Vacation at Barbecues, Picnics

Picnic basket, charcoal, paper plates -- check. Hamburger, hotdogs, chicken -- check. Mayonnaise, cole slaw, potato salad -- check. E. coli, salmonella, other assorted microorganisms -- not on your life.

Take extra precautions with food safety in mind when you get ready for a picnic or backyard barbecue, says Steven McAndrew, director of the Retail Foods Division at the Texas Department of Health (TDH).

"Keeping cold things cold and hot items hot is of paramount importance in food safety," McAndrew said, "especially at a barbecue or other summer activities." That means that cold food should be kept at 41 degrees F or less and hot foods at 140 degrees F or higher. A chest filled with ice will keep foods well chilled. Be sure to pack beverages in one cooler and perishables in another. Grilled food can be kept hot until served by moving it to the side of the rack, just away from the coals where it can overcook.

But protecting yourself, your family and friends from food-borne illness and food contamination begins far in advance of slapping the meat on the grill. Start at the grocery store. For safety:

Shop for meat and poultry last, right before checkout.

Don't let raw meat or poultry juices drip on other foods; put them in separate
plastic bags.

Load meat, poultry and other perishables inside the car, not in the trunk.

Take the groceries home or to the picnic site immediately. If you will be traveling more than 30 minutes, pack raw meat and poultry in an ice chest.

Proper food handling practices are extremely important, McAndrew said. "Be sure all work surfaces and utensils are clean before preparing food," he said. "Don't use the same cutting board, platter or utensils for raw meat as for fresh or cooked foods. Any bacteria present in raw meat or juices can contaminate other foods."

For instance, don't cut up vegetables or fruits on the same board just used for raw meat or poultry. "Use different cutting boards or thoroughly wash and sanitize the one used," McAndrew said. "A simple, inexpensive solution for sanitizing food preparation surfaces is one tablespoon household bleach in a gallon of water. And always wash your hands."

McAndrew said that what sometimes happens at a barbecue site is that people get their hamburger meat ready for the grill on a board or plate. "It may be the only flat surface around for food preparation. Then they suddenly remember they need to slice tomatoes and cheese or get the lettuce ready. Doing that on the same surface can lead to contamination and possibly a food-borne illness," he said.

McAndrew offered several other preparation suggestions.

Defrosting.

Completely thaw meat and poultry before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing. Microwave defrost only if the food will be placed on the grill immediately.

Marinating.
Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Don't reuse marinade.

Pre-cooking.
If you partially cook food in the microwave, oven or stove to reduce grilling time, do so only immediately before the food goes on the grill.

When it's time to cook the food, be sure to cook it thoroughly, McAndrew said. "A meat thermometer gives accurate internal temperatures. Beef, veal and lamb steaks and roasts should be cooked to 145 degrees F, pork and ground beef to 155 degrees F. Poultry should reach 165 degrees F."

But if the meat thermometer did not get to the picnic site along with the can opener, McAndrew advises looking for signs that the food is done. "Cut into the food to check; don't guess. Juices should run clear. Hamburgers should be medium well to well done and brown in the middle. Poultry should have no pink to it."

Again, don't put the cooked food back on the plates or pans that held the raw meat or poultry. Serve the food right away. Food should not sit out for more than an hour, McAndrew said, and probably not more than 30 minutes in hot weather. Leftovers that have been off the grill for less than an hour can be taken home safely in a cooler filled with ice. Drain water from the ice chest regularly.

Home-prepared foods containing raw eggs such as ice cream, mayonnaise and cookie dough may carry a salmonella risk, but commercially-prepared products do not. Store-purchased products contain pasteurized eggs -- eggs heated sufficiently to kill bacteria -- and some contain an acidifying agent that kills bacteria. For homemade foods, consider substituting pasteurized eggs, which are usually sold refrigerated or frozen in cartons at the grocery store, in place of raw eggs .

"Even in outdoor settings, people need to wash their hands often when they are preparing food," McAndrew said. "This can be as simple as having available a water jug, some soap and paper towels." Symptoms of food-borne illnesses can range from a mild upset stomach to cramps, vomiting, diarrhea, chills or fever. "Food-borne illnesses are greatly under-reported, McAndrew said. "In many cases, people wait a day or two, get better and never phone a doctor or visit a clinic." Cooking at a high enough temperature destroys bacteria, he said, and washing fresh fruits and vegetables is imperative. Also remember that contaminated foods do not necessarily look or smell bad, so always play it safe. Do not taste food to see if it is still good. When in doubt, throw it out.

Again the following is to remind everyone of safe practices to help eliminate food borne illnesses. These procedures are for everyday use, for all occasions.

PROPER HAND WASHING AND GLOVE USE

It seems that almost everyday the local news features yet another story on a person who has fallen ill after eating at a restaurant. The illnesses may vary, but the culprit is usually the same-restaurant employees have not practiced proper hygiene or followed the necessary steps to prevent passing a foodborne disease to a patron.

The good news is that this scenario can be prevented with a few basic steps, the first of which is practicing good personal hygiene. This includes:

Proper hand washing

Strictly enforcing rules for employees regarding eating, drinking and smoking

Preventing ill employees from working with food

Promoting overall cleanliness

The most common methods for preventing the spread of foodborne illnesses are proper hand washing and the use of disposable gloves. Employees should always wash their hands after using the restroom and after touching any potential contaminants, such as bodily fluids, trash, dirty cloths, dirty work surfaces, raw foods and unsanitized equipment. And it never hurts to remind employees of the basics of proper hand washing:

• Wet your hands under warm running water.
  
• Use an antibacterial soap.
  
• Lather and rub hands together for at least 20 seconds.
  
• Rinse.
  
• Dry your hands with a clean paper towel or hot air dryer.

A common misconception is that gloves can be substituted for hand washing. Gloves alone should not be used in place of handwashing, but washing your hands first and putting on a clean pair of gloves will provide an effective barrier. Wearing gloves that fit properly and changing them as often as necessary will maximize their effectiveness. Here are a few reminders about when to change gloves:

• As soon as they become soiled or torn
  
• Before beginning a different task
  
• At least every four hours during continual use
  
• After handling raw meat and before handling cooked or ready-to-eat foods

Good personal hygiene and general cleanliness are still the most basic ways to protect your employees and patrons from foodborne diseases. If your employees practice these basic steps, everyone can enjoy a safer workplace.

Contributed by American Health Products, Itasca, IL

Monotony Breakers for September

Since some of the units get finished feeding the board students early in the month of May, this is your last opportunity to re-sell the students on the value of your dining service. This will make an impression on them that they will remember when they return next year. Make sure you tell them how much you enjoyed them and that you were happy to serve them. A little bit of public relations goes a long way in securing new faces and returns for the following year. In addition, the following promotions are designed to help you deplete your food products while keeping student satisfaction at a high level.

America is a melting pot of all races, colors and creeds. If you have a camera, you could take pictures of a number of groups of students with a balance of people among the different races. Have a few of the pictures developed into 8"x10" and decorate your area with red, white and blue streamers and balloons, and hang the pictures that you have taken. You can run this for week or a few days, depending on your inventory levels and how much food you need to move out by the end of the school year. Remember, the main idea behind this promotion is to run out of your odds and ends plus any large items that need to be moved. If this is done with flair, it will not appear to be just running out of odds and ends. For cheap items, you could set up chaffing dishes in the dining room and let them self-serve. Title the promotion:

America the Beautiful
The Land of Many Ethnic Backgrounds

Offer foods representing different ethnic origins; Irish, English, French, Italian, Hispanic, German and Oriental to name a few. Following are some ideas that will incorporate all types of quantities of leftovers and small amounts of fresh product.

English Irish French
Carved Roast Beef Small buttered potatoes Chicken Coq au Vin
Beef Stew Mulligan Stew Chicken Divan
Beef & Potato Casserole Corned Beef Chicken a la King
Meat Loaf Corned Beef Hash Chicken Croquettes

Italian African American Hispanic
Spaghetti w/ meatballs Fried Chicken Home Style Burrito
Pasta w/ meat sauce, cheese BBQ spare ribs, chicken, Tacos
sauce or white sauce beef, polish sausage, ham & Nacho casserole
Chicken cacciatore pork (sliced or shredded) Enchiladas - all types
Chicken parmesan Pork Chops Quesadilla - cheese, w/
Veal or Beef Parmesan Ground beef w/ rice & mushroom Beans or chicken or
beef
Pizza soup gravy w/ shredded cheese Chicken fajitas

The same dilemma is present for Snack Bars as in the board operations, quantities of food that has to be moved before the unit shuts down. On items that you are really overstocked, package them and offer as specials to reduce the inventory. Make sure your signs state "While it Lasts" or have a back-up special when you run out. You can do several items from the board operation menu program, such as tacos, chalupas, nachos, pizza, plus different types of sandwiches. This could be a double-edged sword by not only reducing inventory in the board operation, but also helping move items through the snack bar, without having to purchase additional items. If you want to be successful at this, do it with flair! Decorate the snack bar in the same manner as the board operation, making sure the signs look professional.

If you are long on muffin and cakes mixes, make different styles of oversized muffins, and have your advertising signs state "Take Home for Later Enjoyment". Give them a package price that is a little cheaper than normal individual prices. Display the product so that it is tempting and irresistible.

Muffin Varieties
Oat Banana Bran Blueberry
Applesauce Nut Cherry Chocolate Chip
Plain Cranberry Pineapple Raisin Bran

Make cupcakes if you have a lot of cake mixes to use. Buy wrappers at Wal Mart if you don't have any. There are a number of varieties that you could make:

Devil's Food (with or w/out nuts)
Yellow (with or w/out nuts)
Marble
Chocolate (with or w/out nuts)
Add chocolate chips to any of the mixes
White w/ Blueberries
Yellow w/ coconut or pineapple
Add fruit to a white mix (like cherries, pineapple or strawberries)

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.