Prep

Prep

• The training content will walk you through chronologically and comprehensively how to teach prep in order to equip the team members

• Review Prep needs and have your work area set-up prior to the team members arriving for training

• Show the team members the resources available in the prep binder and encourage them to rely on it for information

• Implement LEAN cold product rotation

• Refer team members to job aids as often as possible and educate them of proper portioning

• Demonstrate for team members (They will be able to imitate another time)

• Cupping will occur later

• Demonstrate & Discuss the importance of proper hand washing - Each team member should wash their hands (we want this to become a habit)

• Discuss the following:

Essential Information about Food Prep

• • Cleaning and Sanitizing the Prep sink

  • Cleaning and Sanitizing the Prep table

  • Critical Control Point (Pamphlet on Pathway)

  • Date Labels (Refer to Jolt)

• Teach LEAN prep

  • Kanban rotation system

• Receiving and Storing Produce

  • Checking for quality

  • Walk-in Organization

• Ingredient Prep

Rinsing or Washing Produce

• • Preparing Red and Green Apples (Make one batch)

  • Preparing Blueberries (make medium fruit cups with the apples you opened)

  • Preparing Strawberries (make medium fruit cups with the apple you opened)

  • Leaf lettuce (use the equivalent of one head)

  • Romaine lettuce (wash one head)

    • Reference other products

      • Corn and Corn & Black Bean (Time to thaw, pull this today)

      • Slicing boiled eggs

      • Blue cheese crumbles

      • Grape tomatoes

      • Baby Greens and Cabbage blend

  • Slicing cooled grilled chicken (Grilled and Spicy)

    • With Chicken Slicer, and by hand

• Chicken Cool-Down Process

  • Discuss the cool down process and its importance related to food safety

  • Chick-fil-A Chicken for wraps and salads

• Discuss quantity and quality of chicken used in food prep products

  • Discuss hold times of cold chicken

• Preparing and slicing 6x6 tomatoes for Boards (do 5 tomatoes)

  • Discuss storing lettuce and tomato for sandwiches

  • Discuss hold time

• Kale Crunch, Fruit Cups, & Parfaits

  • Preparing Kale Crunch & Kale Crunch sides

    • Prepping Kale Crunch

    • Mixing Kale Crunch

    • Cupping Kale Crunch (this can take place after yogurt to allow for 30 minutes in the cooler)

  • Preparing Fruit Cups

  • Preparing Fruit

    • Red and Green Apple Pieces

    • Canned Mandarin Oranges

    • Fresh Strawberries

    • Fresh Blueberries

  • Cupping fruit

    • Have each team member Imitate assembling Fruit Cups: (2) medium, (1) small, and (1) large

    • Discuss Hold time

  • Preparing Yogurt Parfaits (do not make)

    • Demonstrate how to assemble a yogurt parfait

    • Have each team member imitate assembling (2) Parfaits

    • Discuss Hold time

• Cookies

  • Discuss how to bake cookies

  • Discuss how many

  • Discuss when we bake them