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Rubber apron.
Rubber gloves.
Safety glasses or face shield.
Disposable, plastic gloves.
HEALTH AND
Wash hands before and after handling meat to prevent contamination and health
SAFETY
hazards.
Grill operators must thoroughly wash hands before taking position, after leavung
position and before and after completing any off-line task.
Disposable gloves must be worn over Band-Aid or bandages while working with
foods.
Ground beef is potentially hazardous and must be stored at the proper
temperatures.
34°-38°F. in the walk-in cooler.
40°F. or below on service line.
To avoid cross-contamination, towels used for the grill position must be distinctly
different from all other towels in the store and must not be shared with other
positions.
To avoid cross-contamination, the grill operator must
not
touch cheese or any
other ready-to-eat food item.
No other position can assist the grill operator without washing hands after finishing
at the grill.
Disposable, plastic gloves will be worn for cooking breaded chicken, grilled
chicken, chicken nuggets and fish.
Clean up grease spills immediately.
CAUTION
Wear cut-resistant glove, with a plastic glove over it, when using any type of knife.
Use caution when opening meat sleeves with the red-handled, serrated spatula.
Be careful not to contaminate ready-to-eat foods or work areas with blood from
empty meat sleeves as they are being discarded.
When removing an empty meat pan from the service line, drain the excess blood
into a trash can or grease bucket and take the pan to the sink for proper washing,
rinsing and sanitizing. Do not pour meat juice into the sink!
Do not use glass containers to hold water when cleaning grill because they could
break.
CAUTION
When transporting hot grill guards, wear rubber gloves and call out “hot grill
guards.”
Be careful not to touch grill or splash hot meat juices while scraping or cleaning
grill.
PREPARATION/SETUP
BULK MEAT
Bulk meat must be stored in the walk-in cooler between 34°F.-38°F.
STORAGE
To prevent cross-contamination, no other food products should be stored below
raw meat.
For best temperature control, store meat away from cooler doors.
Ensure the carryover meat (open cases or sleeves) is properly rotated and used
first.
Place a clean and sanitized, empty, full-sized, 6-inch deep, stainless steel pan with
perforated false bottom into the large opening of the meat well.
Place two 1/2-sized, clear, solid plastic lids on top of the pan.
Place empty 1/3-sized, 6-inch deep, stainless steel pans with false bottoms and
lids into the small openings of the meat well.
Place a clean and sanitized, red-handled, serrated spatula on top of the meat well,
along the side closest to the grill.
Stock the reach-in cooler beneath the free-standing meat well with sleeves of 4-
ounce and 2-ounce meat patties. A total of nine sleeves of meat can be placed in
the reach-in cooler.tock 4-ounce and 2-ounce sleeve quantities based on
expected product mix levels during the rush periods.
!
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