cfa ... HR - elizebeth kennethy owners - taylor and tylor mitchell since 2017 (8 years) kaitlin - FOH logan - BOH makinsee - met with kaitlin website - cfaturtlecreek.com (1800) dress ... . uniform . black solid socks . no ring or watch or wrist band hours ... . up to 5 hours of overtime a week POPLINE? church ... LIving Word - good music program CODE - 053186 history ... . truitt in 1946 . 1967 atlanta first cfa . a great co is a caring co . "my pleasure" . winning hearts everyday . 01. clean + safe environment . 02. great food . 03. fast & accurate service . 04. genuine hospitality . make everyone in restaurant feel like your friend . only takes 1 mistake to lose a customer . give customer what the expect and more . ceo - andrew cathy . s. truett cathy built a good name ... inventor of chicken sandwich ... built foster homes ... 1921 - 2014 - 93 years old . good name is to be treasured above great riches . why not my best? . treat others the way you want to be treated . if you love what you do you'll never work another day in your life . a meal is a way to the heart . how will you show the world you care . provide . 01. clean and safe envoronment . 02. great food . 03. fast & accurate service . 04. genuine hospitality . share a smile . hold the door . warmth and care . caring for people . 3 million people eat at cfa each day . am i giving my best everyday? . every person has a story . every life has a story if yo utake time to read it ... . say "hello" what's your name? . thrive and rave . operational excellence . 2nd mile service . core values: ... passion ... integritity ... excellence ... competition ... efficiency . honor . diginity . respect . safe environment . inspiring others . developing yourself . winning hearts everyday . 01. clean and safe environment . 02. great food . 03. fast and accurate service . 04. genuine hospitality . positive attitude . how? . dan cathy ceo of cfa . core 4 . 01. create eye contact . 02. share a smile . 03. speak with a friendly tone . 04. always say "my pleasure" . table touch in . "may i refresh your beverage? " . " thank you for dining with us today" . bring your best to keep the A in chick-fil-a . crucial pickle - alittle taste in each bite . ensure quality . 01. folow the recipes . 02. honor hold times . 03. use LEAN systems . what else cna i do to ensure quality? Chick-fil-A's back kitchen system utilizes Lean principles to optimize efficiency, minimize waste, and improve overall operations. Here's an overview of how Lean is applied: Standardized Work: Standardization is crucial in Lean methodology. Chick-fil-A ensures that every aspect of back kitchen operations, from food preparation to cleaning routines, follows standardized procedures. This consistency reduces variation and improves predictability. Just-in-Time (JIT) Inventory: Chick-fil-A aims to maintain minimal inventory levels to avoid excess storage costs and waste. Ingredients are ordered based on demand, reducing the risk of overstocking or running out of essential items. JIT inventory management helps in reducing waste and ensures freshness. Continuous Improvement (Kaizen): Chick-fil-A encourages a culture of continuous improvement, where employees are empowered to identify and implement small, incremental changes to streamline processes. This approach fosters innovation and drives efficiency gains over time. Visual Management: Visual management tools such as Kanban boards, color-coded labels, and visual cues are used to enhance communication and make it easier for employees to understand workflows and identify areas for improvement at a glance. Waste Reduction: Lean principles focus on identifying and eliminating various forms of waste, including overproduction, excess inventory, unnecessary motion, waiting time, overprocessing, defects, and underutilized talent. Chick-fil-A actively seeks to minimize waste at every stage of back kitchen operations. Cross-Training: Cross-training employees to perform multiple tasks ensures flexibility in staffing and prevents bottlenecks in case of absences or fluctuations in demand. It also empowers employees to take ownership of their work and contribute to process improvement initiatives. Respect for People: Lean emphasizes the importance of respecting and engaging employees at all levels of the organization. Chick-fil-A values its employees' input and actively involves them in decision-making processes and problem-solving efforts. By integrating Lean principles into its back kitchen system, Chick-fil-A strives to deliver high-quality food efficiently while maintaining a positive work environment for its employees. L - Lean E - Efficient A - Agile N - Nimble . prepare safe food . 01. speprate raw and ready to eat foods . 02. keep hot food hot and cold food cold . 03. use date and label stickets to ensure fresh foods . look good - feel good - play good . 01. make great first impression . 02. safe for customer . cross contamination . win our customer's hearts every day. . no bracelet . put on deordorant . order chef hat . stop hair from falling into food . polo shirts - 2 buttons buttoned, tucked . delivery - foot, bike , moped . polished professional look . customer care lense . safety . cleaniness . solve safety issue to care for customers in a whole new way . walk in customer's shoes . keep spaces safe . 01. remove trash and clutter . 02. find and fix safety issues . 03. clean, sanitize and disinfect surfaces . iconic duo . fast . accurate . in a timely manner . winning hearts every day . serve with accuracy . deliver food quickly . KANBAN stocking . 2 way communication . clearly ID special orders The Kanban stocking system is a visual inventory management method that helps regulate the flow of materials or goods through a production process. It originated from the Toyota Production System and is now widely used in various industries, including fast food restaurants like Chick-fil-A. Here's how the Kanban system works and its application at Chick-fil-A: Visual Signals: In a Kanban system, inventory levels are visually represented by cards or signals. At Chick-fil-A, this could be physical cards or digital systems displaying information about inventory levels. Inventory Limits: Each item in the inventory has a predetermined limit, indicating the maximum quantity that should be stocked at any given time. This helps prevent overstocking and ensures that resources are utilized efficiently. Replenishment Triggers: When the inventory level of a particular item falls below the predetermined limit, it triggers a signal for replenishment. This could be a request to reorder supplies, prepare more ingredients, or notify kitchen staff to start the food preparation process. Pull System: The Kanban system operates on a pull-based approach, meaning that inventory is replenished based on actual demand rather than forecasted projections. This minimizes the risk of overproduction and excess inventory. Continuous Improvement: The Kanban system encourages continuous improvement by providing real-time feedback on inventory levels and production processes. If inventory levels consistently fall below the predetermined limits, adjustments can be made to optimize stocking levels or streamline production workflows. At Chick-fil-A, the Kanban system is typically used in the back kitchen to manage inventory levels of ingredients, packaging materials, and other supplies necessary for food preparation. For example, each ingredient station may have Kanban cards indicating the inventory levels of items like chicken fillets, buns, lettuce, and sauces. When the inventory of a particular item reaches the predefined minimum level, it triggers a signal for kitchen staff to restock or prepare more of that item. This ensures that ingredients are replenished in a timely manner to meet customer demand without overstocking or wastage. Overall, the Kanban stocking system helps Chick-fil-A maintain efficient inventory management, minimize waste, and ensure smooth operations in the back kitchen. . create a moment with gust . warm welcome . fond farewell . show custoemr we care about them . follow our warm heart instincts to create a moment with our customers . my pleasure . ask yourself what can id o to clearly show our customers that is my pleasure to serve them? . commitment to hospitality . 01. create eye contact . 02. share a smile . 03. speak in a friendly tone . 04. always say "my pleasure" . languate of hospitality . warm welcome + good morning + good afternoon + good evening + how may i serve you? . anticipate guest requests + certainly + right away + yes sir + yes ma'am + it would be my pleasuer + my pleasure + i'd be delighted to + i'd be happy to + is there anything else i can do for you today? + what else may i do for you today? + does that complete your order today? . engager to recover HEARD model >>> H - HEAR TO UNDERSTAND >>> E - EMPATHIZE TO FEEL THEIR CONCERN >>> A - APOLOGIZE WITH "I'M SORRY" >>> R - RESOLVE THE ISSUE >>> D - DELIGHT THE GUEST . make a dissatisfied guest is HEARD . anticipate guest requests + was everything prepared to your satisfaction? + may i clear your tray for you? + may i refresh your beverage? + I'll find out + pardon me + I apolozige for the inconvenience + may I? + please accept my apologies + please forgive me . CCP - critical control point . poiints in production of food that have been id as KEY . to controlling and eliminating potential hazzards . most common risks . 01. improper holding of food time/temp control . 02. poor personal hygene - wash hands . 03. lack of proper food safety man system ... dev procedures .,. training on procedures ... monitor procedures are followed . read to eat foods ... wrap ... salads . TCS food . time . temp control . raw chicken . tomatos . TCS foods - all chicken . HACCP ... probe thermometers shold be checked and recalibrated weekly . cook chicken at 165F to kill bacteria . contamination . 01. biological . 02. physical . 03. chemical . oils ... canola oil pipeline ... team member > specialist > senior specialist team member > specialist > [leadership basic course] > [PIECE I course] > team captain > [piece II course] > team leader The goal for our Chick-fil-A Turtle Creek Pipeline is to continuously build our leadership bench and invest in our team. We strive to set the standard of ensuring team members reach their potential inside and outside of our organization. We want every team member to have an opportunity to be developed personally and professionally. The Pipeline allows team members to advance in the organization while learning life-long leadership principles, which structures our hierarchy and individual raises in pay/promotion. The Pipeline is a structured system, based on yearly quarters (three months in one quarter, four quarters in a year), that gives opportunity for team members to advance within our organization. A team member must remain in the position of a fully trained team member for [thirty days], before applying for a specialty. Once a team member is specialized and has graduated (passes the [three-month specialty course]) in a particular area of the business, they then must work within that specialty for [two quarters] before applying for another specialty or for a senior specialty (the only allowance is catering phase one to catering phase two, there is no need for two quarters within these specialties). Team members who do not see themselves in an operational leadership role, there is a “senior specialty” role that they are able to apply to lead specialty teams. A senior specialty role must be applied for if a team member has passed the specific specialty and has worked within that specialty for two quarters. If a team member has graduated from one specialty, they may apply for Leadership Basics at any time. For specialists who have a desire to lead operational shifts, the process of stepping into our leadership team will start in Leadership Basics and then, if passed, advance to PIECE I. Once graduated from PIECE I, the team member is promoted to a “team captain” and starts the process of graduating from PIECE II. Once passed, the team captain is promoted to a “team leader.” If a team leader desires continued growth, with a commitment of a full time Chick-fil-A Turtle Creek career, they will then have an opportunity to apply for PIECE III, team leader to “operation leader” workbook. Team leaders must be in their role for one quarter prior to applying. The operation leader must verbally commit to three years or longer of employment once the promotion of “operation leader” has been given. If the operation leader has a desire to continue growth, and there is a department that needs to be taken over by a director, the operation leader will then apply for PIECE IV - Frontline, which is an in-depth professional leadership course, potentially resulting in a director role. Completing the Pipeline is a personal investment that all team members can pursue. This cannot be completed in a short amount of time, as the material is an in-depth study of oneself and of our organization. This will help our team find their passion in the business, personal strengths to improve, creation of a personal development plan, professional and life-long goals, along with much more. You are valued, you are cared for, you are loved, and we want you to live up to your potential, The Mitchells - Tyler and Taylor Mitchell specialists ... Each specialty will have a required application and point standing will be taken highly into consideration. Team members will be chosen for each specialty per quarter based upon their application, reliability, work ethic and dedication to their team. The process of becoming specialized will include a three-month training time and end of quarter testing. If a director or team member does not see fit within one month of specialty training, the team member’s contract is then voided. BOH specialties ... . truck speciality . trainer speciality . prep speciality . SAFE speciality . breading speciality . catering speciality BOH - TRUCK SPECIALITY ROLES AND RESPONSIBILITIES ... Steps after application and acceptance: Responsibilities: • Put Truck away completely • Keep product off the floor • Accurately order truck in a timely manner • Keep restaurant organized & label all items • FIFO – first in, first out • Check truck in by counting/doing random spot checks • Enter in QIC’s on the day they occur • Keep Travel Path up to date • Monitor Build-tos and adjust according to sales/room • Call Martin Brower for various reasons • Perform Spot Checks every Friday BACK OF HOUSE Truck Specialty Roles and Responsibilities 1. Complete “Truck Specialty” in Pathway 2. Answer the Truck Specialist Quiz 3. Must show that one has a sense of urgency when putting away and ordering truck 4. Physically put truck away with BOH Director 5. Complete a Truck order with BOH Director 6. Must be able to accurately order truck 7. Must be able to consider when to order extras for catering or special events 8. Understand how to enter QIC’s 9. Have knowledge of Travel Path 10. Understand Spot Checks 11. Understand Suggested Ordering Responsibilities: • Put Truck away completely • Keep product off the floor • Accurately order truck in a timely manner • Keep restaurant organized & label all items • FIFO – first in, first out • Check truck in by counting/doing random spot checks • Enter in QIC’s on the day they occur • Keep Travel Path up to date • Monitor Build-tos and adjust according to sales/room • Call Martin Brower for various reasons • Perform Spot Checks every Friday BOH - prep speciality roles and responsibilities Steps after application and acceptance: 1. Complete “Prep Specialty” in Pathway 2. Answer the Prep Specialist Quiz with 80% or higher 3. Must demonstrate the following a. Correct Procedures on various Bulk Prep Items b. Correct Procedures on various Cold Prep Items c. Log in and place a produce order d. Check in & Put away Produce when it arrives e. Log in and pull up a Sales Mix for Prep 4. Must show that one has a sense of urgency when on prep 5. Must be able to consider when to not make items (ex: Saturday’s) 6. Understand how to enter waste 7. Have knowledge of all prep catering 8. Know and adjust build-tos for bulk/cold prep Responsibilities: • Help create systems to not hold on prep items • Keep Prep area clean and well maintained • Accurately order Produce • FIFO – first in, first out • Monitor build-tos and adjust kanbans according to sales/room • Help train team members on prep • Continually looking for ways to grow and better the prep area • Keep kitchen team up to date on rollouts BOH - SAFE SPECIALITY ROLES AND RESPONSIBILITIES Steps after enrolled and accepted: 1. Must complete SAFE training in Pathway 2. Must demonstrate hands on the following to your assigned director: a. Proper breading techniques of all products b. Proper procedures for lock outs/boil outs/thorough clean of fryers c. Proper procedures for cleaning garland grill 3. Must complete a week worth of Daily Safe/eRQA’s/HERO assessments with assigned director 4. Complete all assessments on their own and demonstrate proper procedures for two weeks before allowed to complete on their own 5. Use corrective actions from CFA home to fix issues 6. Put top issues on audit board Responsibilities: • Complete Daily Safes on their shifts • Complete eRQA’s daily for the weekly completion • Complete HERO assessments on a weekly basis • Complete Mock EcoSure Assessments on a daily basis • Track AHA usage in CFA home to ensure that requirements are being met • Track sanitization of food utensils every 4 hours • Go to one team leader meeting a month to go over corrective actions • Ensure all procedures learned from the “hands on” list above is shared with team members on their shifts • Come up with an action plan and implement it with team to correct issues found • Complete walk-through visits with Deloitte/EcoSure BOH - trainer speciality roles and responsibilities What is a trainer: A trainer is someone who is continually setting the pace for our team and organization. They are continually resetting our organization and making sure it is running as effectively as possible. They set the pace of the team by being an example of the ideal team member. They live out, protect, and inspire our restaurant vision. They have high standards and are dedicated to creating “ReMarkable” experiences for guests and the team. Serve people from your heart, and care about people personally, because they are worth it. What is the role of a trainer: The role of a trainer is to develop new and current team members’ skill set to perform his/her tasks effectively and efficiently in the workplace. The trainer should communicate to the trainees about what is expected out of training in a simple and professional way. A trainer must be able to teach the content clearly and concisely. A trainer must build a team that is eager to improve continuously, that looks for opportunities to train and that is excited about their role in the restaurant. Expectations during trainer specialty course: • Maintains a consistent and positive attitude towards guests and team and receive feedback in a professional manner • Learn all positions correctly • Consistently carry out the core4 • Treats everyone with honor, dignity, and respect • Must have a good work ethic • Attends bi-weekly meetings • If more than one meeting is missed, team member will be dismissed from course Expectations once promoted to a trainer: • Must know all positions • Ensures a professional and clean appearance • Keeps an eye out for uniform infractions • Helps carry out Chick-fil-A Turtle Creek’s vision and mission • Consistently carries out the Core4 • Helps ensure a culture of food safety • Helps ensure/implement a clean & organized environment throughout the restaurant • Knowledge of and adheres to the policies set forth in the Chick-fil-A Turtle Creek Team Member Policy Handbook • Helps ensure a smooth operation and maintains Chick-fil-A standards • Has knowledge of and follows correct procedures as found in pathway • Helps ensure all equipment is kept to Chick-fil-A standards • Maintains a growth mindset • Maintains a consistent and positive attitude towards guests and team and receives feedback in a professional manner • Treats everyone with Honor, Dignity and Respect • Operates with a sense of urgency and engages others to work quickly and efficiently in all aspects of the business • Consistently lead and train by example • Always look for and provide corrective coaching in the moment (this is very important as a trainer you must be able to do this) • Must have pathway app • Must have a good work ethic • Attend all restaurant “team” functions/events BOH - breading speciality roles and responsibilities Steps after enrolled and accepted: 1. Complete the Breading training in Pathway 2. Must demonstrate following knowledge to the assigned director. a. Knowledge of LEAN concepts and how they apply to breading, rotation, production, and inventory to help eliminate waste. b. Understand the four key drivers and the two approaches of the LEAN system and how to apply them to the restaurant on a daily basis. c. Show knowledge of the fileting process. d. Have the ability to complete rotation while properly labeling each case and properly sorting the freezer to maintain FIFO expectations. e. Having the ability to utilize the AHA system in conjunction with the LEAN iPad system to prevent and eliminate unnecessary food production and/or waste. 3. Demonstrate the ability to prioritize chicken kanbans during a rush and how to prepare food in an efficient manner. 4. Know the expectations for cleanliness of the breading table and thaw cabinets, while tracking this on a daily and weekly basis to hold the team accountable. 5. Gain knowledge of the TIMWOODY process and how to implement that knowledge into daily occurrences to maximize profit and productivity. 6. Look at CEM reports to find areas where speed and taste are lacking to develop focus areas for development within the breading area. Responsibilities: • Make sure that the LEAN iPad’s are turned on and signed in to every day. • Keep track of the daily/weekly lists regarding the cleanliness of the breading area and the thaw cabinets. • Report on the usage of the AHA system on a weekly basis and communicate to the team areas of needed improvement. • Make sure that fileting is happening on a daily basis and that we are adjusting the number of needed filets on a daily basis. • Track and Train on Food Safety procedures regarding breading and it’s associated areas. • Keep up with food cost and and the major findings and work with directors, team leaders, and other departments to come up with solutions to issues regarding profit and the flow of food. • Be the primary point of contact and source of accountability for all team members regarding the breading process and the flow of chicken through the restaurant. • Train and develop other team members into proficient breaders on all shifts. • Step into the breading role as needed in peak periods to promote efficiency and productivity. Certainly! Let's break down the four key drivers and the two approaches of the LEAN system and how they can be applied to Chick-fil-A, specifically focusing on the specialist position for breadking (I assume you mean "breading" chicken). Four Key Drivers of LEAN: Identify Value: In a Chick-fil-A restaurant, the value lies in providing high-quality, delicious food quickly and efficiently to customers. For the breading specialist, this means understanding the importance of maintaining quality standards while working efficiently to keep up with demand. Map Value Stream: This involves understanding the steps involved in the breading process, from receiving the chicken to serving it to customers. It's crucial for the breading specialist to know the flow of tasks, ensuring smooth and timely production. Create Flow: The goal here is to streamline the breading process to eliminate waste and unnecessary steps. This might involve organizing the workspace efficiently, ensuring all necessary equipment and ingredients are readily accessible. Establish Pull: This means responding to customer demand in real-time. The breading specialist should be attentive to customer orders and adjust their production accordingly to avoid overproduction and waste. Two Approaches of LEAN: Continuous Improvement (Kaizen): This involves constantly seeking ways to improve the breading process. The breading specialist should regularly assess their workflow, looking for opportunities to increase efficiency, reduce waste, and improve quality. Respect for People: This approach emphasizes the importance of empowering employees and fostering a culture of collaboration and respect. Chick-fil-A should provide training and support to breading specialists, encouraging them to take ownership of their work and contribute ideas for improvement. Applying LEAN to Chick-fil-A's Breading Specialist Position: Identify Value: Understand that the value for Chick-fil-A lies in consistently delivering high-quality breaded chicken to customers in a timely manner. Map Value Stream: Familiarize yourself with the entire breading process, from receiving raw chicken to serving the finished product. Understand the sequence of tasks involved and how they contribute to the final product. Create Flow: Organize your workspace efficiently, ensuring that all necessary tools, ingredients, and equipment are easily accessible. Minimize unnecessary movements and optimize the layout for smooth workflow. Establish Pull: Pay close attention to customer orders and adjust your production accordingly. Avoid breading more chicken than necessary to prevent waste and ensure freshness. Continuous Improvement (Kaizen): Regularly evaluate your breading process to identify areas for improvement. Solicit feedback from colleagues and supervisors, and actively seek out opportunities to refine your techniques and increase efficiency. Respect for People: Take pride in your work and strive for excellence in all tasks related to breading chicken. Treat your colleagues with respect and collaborate effectively to ensure smooth operations in the kitchen. By applying these principles of LEAN to the breading specialist position at Chick-fil-A, you can contribute to the overall efficiency and quality of the restaurant's operations while delivering a consistently excellent product to customers. BOH catering speciality roles and responsibilities Complete all BOH Catering Specialists pathway • Attend all mandatory meetings • Work 18 or more hours per a week • Meet with FOH Catering Specialists about the orders for the day • Write and communicate the food needed for prep and hot side for the day • Ensure trays and entrees are prepared within at the most 30 minutes of time needed • Ensure all trays are kept at proper temperatures • All trays are prepared according to pathway and Chick-fil-A recipes • Knowledge of full catering menu • Knowledge of how to assemble and execute pickup orders if needed • Understand the importance of food safety • You will be responsible for getting your own breakout during your shift at a reasonable time, understanding that it may not be proper or useful for the team if you take your break at the same time as the other Catering Specialist(s). SENIOR SPECIALIST ... Once a specialty course is passed, a team member will have to work within that specialty for two quarters. Once the two quarters have been worked, the team member becomes eligible to apply for the senior specialty course. Team members who commit to a long-term career with Chick-filA Turtle Creek but are not interested in leading operational shifts as a part of our leadership team, now have a way to continue advancement within our organization. If the specialist is selected to take part in this quarter-long training, they will be communicated with and understand what their roles and responsibilities will consist of from the director team. This course is PASS or FAIL. This role will oversee specialty teams within each department of the business. Applying for a senior specialist role, a team member must commit to one year of employment once the promotion to “senior specialist” has been received. Team members cannot back track to apply for other specialties once this course has been taken and are only allowed to have one senior specialty role . corporate purpose - " to glorify god by being a faithful steward of all that's entrusted to us, and to have a positive influence on all who come in contact with chick-fil-a" . thank you . thank you for coming to chick-fil-A . thanks for coming in today . enjoy your meal . have a lovely day . please visit us again soon . thank you for dining with us . we look forward to seeing you tomorrow . i hope you have a wonderful day . i'm so glad you chose us today . i hope to see you tomorrow . it was my plasure serving you today . what an awesome day at chick-fil-a! . how may i server you? . thank yo so much for calling chick-fil-a at ??? this is jia, how may i server you? . may i be of assistance? . would you care to speak with landon? he is the manager on duty today. . may i place you on a brief hold? wait for guest to respond . may i take a message for landon so he can call you tomorrow ? . THE CENTERS FOR DISEASE CONTROL and prevention (CDC) estimates that each year in the US foodborne illness result in an average of : >>> 48 million illnesses >>> 128,000 hospitalizations >>> 3,000 deaths . foodborne illnesses - veggie for example, cut tomatoes and cut leafy greens . what TCS foods are served in chick-fil-a restaurants? ... all chicken products raw and cooked ... all checken on menu items ... sausage pre cooked ... petite red/green lettuce leaves ... green cabbage ... green leaf lettuce leaves ... kale chopped . romaine lettuce - leaves, crown and fresh-cut . hash browns cooked . waffle potato fires cooked . cheese - sliced/shredded cheeses and blue cheese crumbles . tomatoes sliced . milk and egg wash . chick-fil-a milk/chocolate milk . HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) . product is scientifically analyzed for microbiological, physical and chemical hazards. . what are CCP? critical control points are specific points in produciton of food that have been identified as key to controlling and eliminating potential hazards. . identification of processes that are critical control points . review of monitoring processes, such as use of calibrated probe thermometers for internal food produciton temperatures . review of corrective actions for if critical controls are not met . HACCP plans are available electronically on chick-fil-a or a paper copy can be requested through restaurant leadership . probe thermometers should be checked and recalibrated weekly . ccp - cleaning produce >>> remote outer leaves or peel produce >>> rinse wash produce . wash hands and wear gloves correctly, and avoid bare hand contact with food . handle unrinsed produced with ungloved hands and rinsed produce with gloved hands . always cover gray cut resistant gloves with clear gloves, and do not allow cut resistant gloves to come in contact with food . do not use gray or green cut resistant gloves when working with raw chicken . always wahs hands after using restroom and again at workstation . clean and sanitize food contact surfaces before and after preparing food and at least every 4 hours for ongoing tasks . use properly prepared sanitizer . leave sanitizer on surface for at least 60 seconds . replace sanitizer in buckets when it get dirty, oily or when sanitizer concentration is below 150 ppm . yellow equipment for back of house floors only . blue equipment for back of house drive thru dining room floors . red equipment for restroom floors food allergies and intolerances ... top 9 allergens identified by the FDA 01. peanuts 02. tree nuts (almonds, cashews, hazelnuts, etc) 03. milk/dairy products (cheese, butter, yougurt, ice cream) 04. eggs 05. wheat (flour, breads, biscuits, muffins) 06. fish 07. shellfish (for example shrimp) 08. soy/soy products (for example tofu) 09. sesame . cross-contact means the unintentional incorporation fo a food allergen into another food breading ... 01. fill 4 containers with 20 quarts of ice - cfa001.PNG 02. fill 1 container with 22 quarts of cold water - cfa002.PNG 03. ensure temperature is less than 37F - cfa003.PNG 04. place pan dividers - cfa004.PNG team ... mason katie tasha allison sandi egg wash - 10 oz water mac cheese - 7.5 oz cheese, 6 trays then fill rest for rotation