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JOHNSON & WALES UNIVERSITY333 Shipyard St, Providence, RI 02903-7752

STOREROOM MEAT STATION STANDARD OPERATING PROCEDURE

Subj: MEAT STATION STANDARD OPERATING PROCEDURES

Ref: (a) AM Meat daily tasks

(b) Mid Meat daily tasks

(c) PM Meat daily tasks

(d) End of trimester cleaning list

(e) Staging process

Encl: (1) Meat purveyors

(2) Portioning list

(3) Inventory list

(4) Pull/Fill and order list

1. Purpose . The purpose of the SOP is to provide clear instruction in all aspects of the storeroom meat station, portioning and distributing meat products to classes, chefs, and students.

2. Scope . This SOP applies to, all storeroom personnel and employees, Graduate Fellows, Fellows, Teaching Assistants, Student Assistants, and Work Studies.

3. Procedure .

a. Opening shift TA will comply with all directions listed in Reference (a) and (e) of this SOP along with any additional instruction set forth by immediate supervisors.

b. Mid-shift TA’s will conduct a proper pass down with the morning shift TA at the station and will comply with all directions listed in Reference (b) and (e) of this SOP along with additional instructions set forth by immediate supervisors.

c. Closing shift TA’s will conduct a proper pass down with the mid-shift TA at the station and will comply with all

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directions listed in Reference (c) and (e) of this SOP along with additional instructions set forth by immediate supervisors.

4. Grooming .

a. TA’s will comply will all Johnson & Wales University grooming standards.i) Uniforms will be clean and pressedii) TA’s will be clean shaveniii) Black pants, black socks, black non-slip shoes,

white chef coat, and a plain white T-shirt must be worn at all times

iv) Skull caps will be worn when working with food products

v) Fingernails will be trimmed at all times

b. TA’s assigned to the meat station may wear one white or blue lab coat while they are working on the station. Lab coats must be removed and stored or disposed of properly any time the TA exits the storeroom. Lab coats are not to be worn in hallways, bathrooms, outside etc.

5. Breaks .

a. TA’s will be allowed one break per shift, duration will be based on hours worked for the current day.i) Shifts over six (6) hours will be allowed one

thirty (30) minute break.ii) Shifts under six (6) hours will be allowed one

fifteen (15) to twenty (20) minute break.iii) Managers will determine TA break times.

b. TA’ will be issued one meal ticket per shift worked, by the manager on duty.

6. Portioning .

a. Portioning will be conducted in accordance with Enclosure (2) of this SOP.i) Only the meat station Cryovac machine may be used

for meat products.

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ii) Ensure all bags are properly sealed and free of leaks before and after using the Cryovac machine.

b. The portioning of products will be conducted when products come in from purveyors or as returns from classrooms and the items need to be frozen.

c. Products will be portioned and frozen in accordance with Enclosure (2) of this SOP.

7. Ordering .

a. Ordering of meat products will be conducted by morning shift TA in accordance with Enclosure (1) of this SOP.

b. Bone orders will be conducted by the PM shift TA in accordance with Enclosure (1) of this SOP.

8. Sanitation

a. Proper sanitation and HACCP standards must be adhered to at all times while the meat station is in use.i) General cleaning and sanitation of the table,

scales, walls, floors, and Cryovac machine will be performed on a regular basis daily.

ii) Cleaning and sanitation of dunnage’s, bins, racks and trays will be performed on an as needed basis or at a minimum of twice a week.

iii) The meat station table will be cleaned, sanitized, oiled with mineral oil and wrapped with plastic wrap every Friday.

b. HACCP standards must be observed while handling meat products. The station must be properly cleaned and sanitized between each type of meat product.

c. A deep clean of the meat cooler, freezer, table, Cryovac machine and surrounding areas will be conducted at the end of each trimester in accordance with Reference (d) of this SOP.

9. Inventory

a. Inventory will be conducted at the beginning of each month, unless otherwise specified by direct supervisors.

b. A final inventory will be conducted at the end of each trimester.

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c. Inventories will be recorded on the inventory lists provided in Enclosure (3) of this SOP. Inventory will also be recorded on the white board located above the meat station table.

d. Inventory should be conducted by a minimum of two storeroom personnel. At a minimum one person should be a qualified meat TA.

10. Staging/Pulling

a. The staging of meat products for the upcoming week will be performed on Sunday’s, or on Friday’s when otherwise directed.

b. Staging will be conducted in accordance with Reference (e) of this SOP.

c. Bins will be staged in the freezer for Thursday through Wednesday of the following week.

d. Bins will be pulled in accordance with Enclosure (4) of this SOP.

Approved,

_______________________________

Erik E GoellnerDirector of Culinary PurchasingJohnson & Wales University

5Reference: (a)

AM Meat Daily Tasks1) Clock-In2) Read Email from PM Shift.3) Run Eatec Reports (Inventory types Meat/Beef-Poultry/Turkey)

o Requisition/ Detail Report (JWU) (make reports for the

next week)

o Requisition/ Item Summary (make reports for the next week)

o Pick List for Rounds (for the date of reqs being filled that day)

o Highlight Detail

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reports according to what you have in stock and what is on order.

4) Make/ Print Labelso Run detail report for the dates that you are filling that

day. o Change

report format from None to

Crystal RPT. o Run report and the crystal report viewer will pop up.

o Under the File tab, hover over Export Current Selection and choose Microsoft Excel (93-2003) Data Only. When Dialog Box pops up, click on To Application

7Reference: (a)

o In Excel, Delete column B, then G

o Change Column Names to: A- Item, B- Q, C- Unit, D- Chef, E-Date, and F- Req

8Reference: (a)

o Delete any empty rows including the last row with only the date, and any rows with Description of Meat/… or Poultry/…

o Save File as the date that the labels will read in the H- Drive in the Meat Station folder titled: MeatLabelExcel.

9Reference: (a)

o Open a Word Document, go to mailings tab and select “Start Mail Merge/ Labels”

o Highlight all borders of the labels and copy the entire page several times to create enough pages for all of the labels.

o Back in the Mailings tab, click on Select recipient> Use Existing List and find the excel file that you made earlier.

o In the first box, insert merge fields to match the example below.

«Chef» «Req»

«Item» «Q»«Unit»

«Date»

o Preview the

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results to make sure they are accurate, then “Update Labels”.

o Delete any unused label fields and print labels. 5) Put away any deliveries that have come in. 6) Walk through the freezer and cooler and check the inventory

board, with the detail reports for the next several days and look for anything that needs to be ordered.

7) Create POs for any items that need to be ordered. Print them out to go over with Craig when he gets in. Once he has looked them over, the orders can be called in.

8) Make sure any meats needed for the Storeroom/ Meat cutting class are in D2 and transferred out.

9) Begin filling meats for the day’s labels. 10) At the end of your shift:

o Clean and sanitize the stationo Make sure Freezer and Walk-in are neat and organizedo Email the MID/PM Meat TA with a list of what needs to be

completed during their shift.

11Reference: (a)

Reference: (b)

MID Meat Daily Tasks1) Clock-In2) Read Email from AM Shift / receive pass down from AM shift3) Ensure that the station is organized for your shift4) Assist in filling labels5) Portion and freeze any products as needed6) Email PM/AM shift and conduct a pass down with PM shift.7) Assist PM shift with anything that needs to be done prior to

the end of the MID shift.8) Before the end of your shift: (conduct as needed)

- Scrub and sanitize the wooden table and knives with soap and water

- Sharpen knives as needed- Sanitize the Cryovac Machine, scales, and metal

table at the station- Sweep and Mop the walk-in- Go through and make sure everything is organized by

FIFO- Make sure everything is properly labeled- Check over the carts of meats that were filled that

day and ensure that everything is correct- Email the AM/PM Shift

Reference: (c)

PM Meat Daily Tasks9) Clock-In10) Read Email from AM Shift.11) Ensure that the station is organized for your shift12) Fill all labels remaining from AM shift13) Look over any back orders and fill what you can14) On Wednesday’s run a report for bones and order bones

as needed for the following week.

15) Look over the Detail Reports on the wall at the station and pull according to the pull schedule on the wall in front of the station

16) Take care of any returns from the Storeroom/Meat cutting class

17) Organize freezer and move items to downstairs freezer as needed. Log all meats on item sell list on the H drive.

18) Before the end of your shift:- Scrub and sanitize the wooden table and knives with

soap and water- Sharpen knives as needed

Reference: (c)

- Sanitize the Cryovac Machine, scales, and metal table at the station

- Sweep and Mop the walk-in- Go through and make sure everything is organized by

FIFO- Make sure everything is properly labeled- Check over the carts of meats that were filled that

day and ensure that everything is correct- Email the AM Shift

Reference: (d)

END OF TRIMESTER CLEANING LIST

!!!ATTENTION!!!DO NOT POUR WATER ON ANY COOLER FLOOR

Walk In Meat CoolerTask Checked By Approved By

Wrap/Seal all unused meats and return to the freezer.Wrap/Seal all processed meats and keep cool during cleaning process.Remove all drip trays from cooler, clean and sanitize thoroughly.Remove all rolling racks from cooler, clean and sanitize thoroughly.Remove dunnage from cooler, clean and sanitize thoroughly.Remove all shelf tops, scrub any buildup and run through a dishwasher if available. If not clean and sanitize by hand.

Remove all shelf frames from cooler, clean and sanitize thoroughly.Clean and sanitize all walls in cooler using spray and a clean rag.Scrub floor by using a floor brush dampened with soapy water. Mop up dirt and moisture immediately with a sanitized mop.

Replace shelf units and dunage to the cooler.Replace processed meats to their appropriate place.

Wrap/Seal all unused meats and return to the freezer.

FreezerTask Checked By Approved ByOrganize meat into appropriate bins.Organize bins into appropriate places.Consolidate any miscellaneous meats and create an appropriate bin with a label of all its contents.Replace any dilapidated labels.Properly label and put aside all meats to be sold.Sweep under all meat shelves.

Reference: (e)

Staging process1. In Eatec go to my reports and run a Requisition/Item summary

with all meats for the required dates.

2. Do this individually for each day starting from Thursday, Friday through Sunday, Monday, Tuesday and Wednesday, and print each item summary for each day.

3. Highlight all items already pulled or in cooler GREEN to indicate items already pulled. (e.g. Bacon slab sliced, Virginia ham, Pancetta etc.)

Reference: (e)

4. All items will be staged into grey or blue bins inside the freezer, and items can all be mixed within the bins as long as they are and remain frozen.

5. Stage items into proper bins by day and label bins in accordance with each date they are staged for.

6. Stack bins in the freezer in the order they will be pulled in.

Reference: (e)

Enclosure: (1)

Cambridge Packing: (Does not deliver on Wednesday’s) Tom - (617) 464-6726

- All Beef - All unprocessed pork (excluding whole pork loins) - All Veal - Applewood and unsliced bacon - All Venison - Pheasant - All Lamb - Andouille - Primal Cuts - Frog Legs

*Order Veal Leg Top Round Cap On, Lamb Rack 204 A and Standard Aussie Racks well in advance*

Warwick Poultry: (401) 421-8500

- All Chicken (excluding WOG’s) - All Ducks - All Turkey - Processed Meats (excluding bacon, Andouille, Tasso, Chinese Sausage and Deli Meats)

Performance Food Group: Kenneth Cell Phone (401) 309-9060 Work (413) 734-7671 ex. 65

- Slab sliced bacon - Whole Chicken (1 week in advance) - Whole Pork Loin 18+ (segment in advance) - Bull Deli Meats (turkey and roast beef 2-2.5 # bags for events)

Sabrina/ Purchaser

- Retail Deli Meats - Soyrizo/protein substations - Chinese sausage - Salt Pork - Tasso Ham - Bresaola

Sysco:

- CAB Samples (order one segment in advance forward PO to Martin.Timothy@boston.sysco.com)

Bella Bella: (203) 937-9389

- Foie (No Monday – Next Day delivery)

Dole & Bailey: (781) 935-1234

- NEFF Products (at least one segment in advance)

Frederick Beef & Veal: (401) 751-9534

- Use as a backup.

Enclosure: (2)

Portion List

Beef/Lamb/Veal Bag size Portion size

Beef ground 90/10 10x10 1#

Beef ground 80/20 10x10 1#

Lamb ground 10x10 1#

Veal ground 10x10 1#

Lamb loin trimmed 10x10 1#

Lamb foreshank/hindshank 10x15 2ea

Lamb cubed for stewing 10x15 5#

Veal cutlet 10x15 3#

Beef Cubed for stewing 10x15 5#

Beef flank steak 10x15 1ea

Beef tenderloin chateaubriand cut 10x15 1ea

Beef striploin steak 12oz 10x15 4ea

Beef chuck square cut 10x15 5#

Veal osso bucco 16x16 12ea

Beef brisket 16x16 10#

Beef oxtail 12x22 1ea

Veal bones Small trash bags 5#, 10#, 15#

Lamb bones Small trash bags 5#, 10#, 15#

Beef bones Small trash bags 5#, 10#, 15#

Lamb racks 204c Small trash bags As needed

Veal bones Large trash bag 20# - 30#

Beef bones Large trash bag 20# - 30#

Lamb bones Large trash bag 20# - 30#

Beef Dried Bresaola Plastic wrap As needed

Enclosure: (2)

Poultry Bag size Portion size

Turkey ground 10x10 1#

Duck legs 10x10 2ea

Chicken livers 10x10 1#

Duck fat 10x10 1#

Chicken broiler thigh boneless skinless 10x15 5#

Chicken broiler thighs 10x15 5#

Chicken breast boneless 10x15 5#

Chicken broiler leg quarter 10x15 5#

Chicken broiler wing 10x15 5#

Chicken broiler drumsticks 10x15 5#

Turkey breast whole without ribs 10x15 1ea

Chicken broiler bones (from meat cutting) 16x16 5#

Duck breast whole without ribs Green bags As needed

Chicken bones Small trash bags 5#, 10#, 15#

Chicken bones Large trash bags 20# - 30#

Whole WOG’s Ziploc bags As needed

Enclosure: (2)

Pork Bag Size Portion size

Pork ground 10x10 1#

Sheep casings 10x10 (with salted water) 3 table lengths

Pork caul fat 10x10 1#

Pork fat back 10x10 1#

Pork lard 10x10 1#

Pork Cubed 10x15 5#

Pork loin center cut boneless 10x15 1ea

Pork loin chops 10x15 5#

Pork shoulder Boston butt boneless 16x16 1ea

Pork shoulder Boston butt bone-in 16x16 1ea

Pork leg hindshank (pork osso bucco) 16x16 12ea

Pork ribs baby-back 12x22 4ea

Pork ham hocks Green bags 2ea

Pork pepperoni Green bags As needed

Pork loin bone in 18+ Large trash bag 1ea

Pork ham Virginia Plastic wrap As needed

Pork bacon slab sliced Plastic wrap As needed

Pork bacon sliced (Applewood) Plastic wrap As needed

Pork Canadian bacon Plastic wrap As needed

Pork prosciutto Parma Plastic wrap As needed

Pork pancetta Plastic wrap As needed

Pork salami genoa Plastic wrap As needed

Enclosure: (3)

Inventory list can be found in hard copy of SOP

Enclosure: (4)

Day PULL FOR:

FILL FOR:

WarwickAND PFG(ORDER FOR)

Cambridge(ORDER FOR)

MON THURS WED THURS THURS- SUN

TUES FRI-SUN

THURS FRI-SUN MON

WED MON FRI-SUN MON TUES

THUR TUES MON TUES N/A

FRI WED TUES WED WED

On Sunday stage bins in freezer starting on Thursday ending on Wednesday of the following week.

Pulled

In Cooler

Coming from Meat Cutting or in Freezer

On Order

Please Order

Staged