2. At the conclusion of this lesson, you will be able to…
State the importance of following proper restocking
methods.
Understand correct stocking & restocking methods
of cold and dry storage units.
Communicate appropriate cleaning procedures for
work stations.
Objectives
4. Why is it important to know
proper stocking procedures?
a. It reduces the loss of inventory.
b. Helps with efficiency.
c. It creates uniformity.
d. All of the above.
5. How do you stock your individual
pods?
a. Collect new products and store them
wherever there is room.
b. Collect new products and store them in
front of the old products.
c. Collect new products and store them
behind old products.
d. None of the above.
6. What does the acronym “FIFO”
stand for relating to foodservice?
a. Fly In, Fly Out
b. First In, First Out
c. Free In, Free Out
d. This acronym isn’t used in
foodservice.
9. How often should you clean &
sanitize your station?
a. Daily
b. Between each meal
c. Beginning and end of your shift
d. Once a week
e. Whenever soiled
10. Why should you clean your stations
this often?
a. Prevent cross-contact
b. Limit rodents, bugs, etc.
c. To maintain a clean work
environment.
d. All of the above
11. Reduces waste
Controls costs
Creates efficiency and uniformity
Why is Following Proper Stocking
Procedures Important?
13. Remove all products from storage containers/trays
Bring empty containers to dish room to be cleaned!
Never leave unclean containers for fellow
coworkers
Refill dry container with new product first, than
remaining product that was previously in container
There is a DETAILED cleaning schedule
posted at each work station!
How To Restock: Step-by-Step
14. How To Store the Walk-In
https://foodsafety.ecolab.com/wcsstore/productimages/large/20414-02-11.jpg
22. Reduces risk of rodents, insects, etc.
Prevents growth of bacteria.
Ensures quality of products.
Your station is a reflection of you & your work!
Why Keep your Stations Clean?
23. Proper storing practices are important to reduce
the loss of expired or spoiled products.
Cold and dry storage are stocked via the FIFO
method.
In order to properly clean and store, you must
remove all products from ALL workstations and
bring dishwasher-safe materials to the dish room,
then wash and sanitize.
What Have We Learned?
Editor's Notes
Add 1 slide for each area (walk-in #1 and #3, POD cooler, cafe...get suggestions from Maureen)
Pre-Evaluation
Why is it important to know proper stocking procedures?
How do you stock your individual pods?
What is FIFO?
Which of the following is the correct way to stock the following from top to bottom?
How often should you clean & sanitize your station?
Make more relevant to our department. For example, use production manager (specify Maureen). We must account for all our waste, spoiled and expired through our waste management program to help manage inventory and control costs. Change the numbering on your 2nd example to #2 and use something relevant to our department. Ask Maureen, she will be able to give you an actual example (protein or green item).
Use an example relevant to our department, it hits home better.
Let's talk about this one. It needs to be more specific. Also, clean/sanitize solutions (how often, why?, who is assigned..esp @ POD stations).
someone is always working behind you...always sanitize before you start work at your station (even if it looks clean); you don't know what was set on it in between each cleaning/sanitizing.
