The Good Food MACHINE

Kitchen Cart Policies & Procedures

Print page/s for display with or near your kitchen cart. If you have access to a laminator, even better!

If laminated, update forms or checklists with white board (non-permanent) markers.

Print as many of these as you need.

Using This Document:

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Hooray! It’s here! But first, some ground rules (in consultation with TDSB’s Health and Safety Department):

• No student should be pushing the cart, ever.

• No carrying up and down stairs. Once it’s up, it’s up. If you need it taken up, contact the TDSB’s Task Force for help.

• Check the weight capacity of your elevator, the DRY weight of the cart alone is 275 pounds (125kg).

• When your cart is being moved, ensure it’s in it’s proper “mobile state” with latches closed and things securely stored in drawers.

• Make sure your caretaker is involved and aware of the extra programming that will be happening with the cart. They need to know about the extra sanitizing and waste management that will be going on.

• NOTE: it is never the caretakers responsibility to clean and maintain your cart. It’s yours.

• All carts need a First Aid Kit to accompany them. More on this later.

• Cart servicing can be arranged through the suppliers. More on this later.

• Even though the cart will be used for water-based cooking mostly (e.g. no grilling etc.), excess steam may trigger the fire alarm - be warned.

Now That Your Cart Is Here!

Good Food Machine Contacts

Organization Contact Details

FoodShare Wynette Tavares, GFM Educator (full time)

wynette@foodshare.net, FoodShare

Natalie Boustead, GFM Educator(part time)

natalie@foodshare.net,

FoodShare

Brooke Ziebell, Snr Coordinator (until April 2017)

brooke@foodshare.net, 416 363 6441, ext 248

FoodShare

Katie German, Snr Manager katieg@foodshare.net,

Stephenson Custom Case (Cart Design and Supplier)

John Stephenson, President-Contact for warranty issues, faulty or damaged parts, servicing.

john@stephensoncase.com, 905 542 8762

Toronto Public Health

Kimberly McColl, Nutrition Promotion Consultant

Kimberly.McColl@toronto.ca

TDSB Justin Nadeau, Green Projects Team Leader

justin.nadeau@tdsb.on.ca, 647 567 9863

LoyaltyOne (Project Funder)

Angela Simo Brown, Head Social Change Strategy & Innovation

angelasbrown@loyalty.com

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Our School’s GFM Leads Are:

Item Number Provided

Present? (Y/N) Notes (if any)

Chef’s Knives 1

Small Knives 5

Cutting Boards 6

Peeler 1

Grater 1

Wooden Spoon 1

Dry Measuring Cups 1 set

Liquid Measure Cup 1

Measuring Spoons 1 set

Stacking Mixing Bowls 1 set

Soup Pot 1

Frying Pan/Wok 1

Spatula 1

Ladle 1

Serving Spoon 1

Colander/Salad Spinner 1

Plastic Bowls 6 Sets of 5

Plastic Plates 6 Sets of 5

Plastic Cutlery 6 Sets of 5

Plastic Cups 6 Sets of 5

Table Cloths 2

Tea Towels & Drying Cloths 3

Other:

Kitchen Cart Utensil Checklist:

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Kitchen Cart Health & Safety -

Our First Aid Kit Is Located:

Staff With Up-To-Date First Aid Training:

Staff With Up-To-Date Food Handlers Certificate:Name & Renewal Date

______________________________________

______________________________________

______________________________________

______________________________________

(For registration, visit the TPH website at www1.toronto.ca for more information)______________________________________

______________________________________

______________________________________

______________________________________

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Name & Renewal Date

______________________________________

______________________________________

______________________________________

______________________________________

(A simple online search will provide many First Aid training options for your staff)______________________________________

______________________________________

______________________________________

______________________________________

ALERT! Students with Food Allergies:

Student Class Allergies (list all) Treatment/Protocol

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Kitchen Cart Booking SheetFill Out and Submit to Your School’s GFM Lead/s

Teacher Name & Class:

Day & Date: Time (start - finish):

Teacher Checklist & Agreement:I have checked the kitchen cart booking schedule and the above day and time is freeI have read through the kitchen cart Policies and Procedures manual and agree to all terms and conditions of it’s useI am aware of where the nearest First Aid Kit is located and what it containsI am aware of basic food safety and hand washing protocolsI am aware of the students in my group with allergies and the appropriate treatment protocol in the case of an allergic reactionI am aware of how to operate the kitchen cart safelyI agree to clean and sanitize all cart and utensils appropriately after use

Room:

Proposed plan for kitchen cart lesson:

Signed & Date Submitted:

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How To Use Your Cart:

Designed specifically for use in schools, teachers and FoodShare staff alike will be able to wheel the mobile kitchen cart to the preferred workshop location (classroom, library, gym, foyer, outdoor space…) to make simple cooking and tasting activities easily accessible for students.

• The cart has a hand washing station built-in for students to use, saving valuable time during workshops.

• The cart folds out to include prep surfaces that are adaptable to different heights to suit different grades.

• The kitchen cart can be plugged into regular electrical outlets to be operated and provides 3 additional countertop charging stations for additional tools such as blenders.

• Each school has been supplied with a basic kitchen utensil kit valued at $200 to further animate their kitchen cart and improve it’s usability.

Why Induction Cooktops?

• Quick Temperature Adjustment: The cooking heat increases and decreases extremely fast and with great accuracy. No longer do you have to wait forever for water to boil. In fact it cuts down your cooking time immensely!

• Zero Heat Loss: Since induction transfers heat directly through it’s electromagnetic field, your induction pans will absorb all the energy directly. Any surface that is not in contact with the induction stovetop will not be transferred.

• Safety: Your induction stovetop remains cool so you can’t be burned when you touch it. This is especially important for young children and for you in the kitchen.

• Health: Since the induction stovetops only use electro magnetic energy, they do not burn gas that could harm your health.

(from www.stonefryingpans.com)

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What To, Or Not To Cook On Your Kitchen Cart:Simple, quick and healthy dishes will suit the mobile kitchen cart well. Ideally, students will be harvesting greens or herbs from their tower gardens and using them to prepare simple dishes in class such as:• Salads and salad dressings• Pesto and other dips• Soups• Sandwiches and wraps• Smoothies and smoothie bowls• Stir fries and fried rice.

The following cooking techniques are not appropriate or possible with the mobile kitchen cart:• Deep frying• Baking or broiling• Grilling or barbecuing

Kitchen Cart Workshop Safety:Each school is required to supply a First Aid Kit that will stay with the cart. It is the

responsibility of the school to ensure the kit is up to date with supplies.

Note: FoodShare’s GFM Educators have their up-to-date Food Handler Certificate and First Aid Certification. It is up to each school to find out and record who, on staff, have the same.

Cart Maintenance

For general maintenance concerns, the suppliers at Stephenson Custom Case can be contacted. See page 3 for contact details.

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Cleaning Instructions and Information:If you use the cart, then you will be responsible for cleaning it and all used utensils after each workshop. Here are some recommendations and documents from Toronto Public Health.

General Food Safety Tips and Hints:• TPH’s “Keep Food Safe at Home”, Available: http://www1.toronto.ca/wps/portal/contentonly?

vgnextoid=fb03ebfc2bb31410VgnVCM10000071d60f89RCRD• Restraining the hair, a ponytail, hat or scarf will do.• Wearing aprons, your school was provided with Good Food Machine aprons, please use them!• Note: Gloves are not encouraged because hand washing is more effective and people are better

at it.  Also, they create a lot of garbage. The exception is to cover cuts, sores or abrasions.

Hand Washing:• Hand washing poster (8x11 – attached page 11), can be posted with the Cart• Where to wash: From a food safety perspective, it makes the most sense to dedicate the kitchen

cart’s foot pump sink to hand washing and to wash produce elsewhere.  However each school has to figure out the best solution based on the available facilities.

Sanitizing:• How-to Mix Bleach (Chlorine) for Sanitizing sheet (attached page 12), contains information

about using bleach. Use of bleach-based sanitizers are allowed in food preparation areas only.• Consult with your school’s caretaker, cafeteria staff, Student Nutrition Program staff and/or

Toronto Public Health Inspector about the best sanitizer for your school. • Please request a copy of Chris Broadbent’s letter (TDSB’s Manager of Health and Safety) from

FoodShare for further clarification on using bleach at your school if needed.

Dish Washing:• The 2- and 3-sink cleaning method (8x11 - attached page 13), choose the best one for your

school. • The 2-sink method is fine for cleaning and sanitizing pots, pans and preparation utensils.  • Reusable cups and cutlery should be washed using a 3-sink method or a dishwasher –

sometimes the staff room or cafeteria will have this.  • Otherwise, disposable cutlery is the safest option - which of course is problematic from an

environmental perspective and best avoided if at all possible.  • See TPH’s Food Safety Equipment Requirements chart describing what the regulation says,

available:  https://www1.toronto.ca/wps/portal/contentonly?vgnextoid=681259b03f592410VgnVCM10000071d60f89RCRD

 

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APPENDIX

Response – CommandChapter 5

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Three-Compartment Sink for Cleaning and Sanitizing of Dishes and Eating Utensils

PH10

04GB

090

Two-Compartment Sink for Cleaning and Sanitizing of Pots, Pans and Preparation Utensils

Sanitize

Wash in warm water at a minimum 24°C (75°F) and detergent

Rinse in clean warm water at a minimum 43°C (110°F)

Sanitize for a least 45 seconds in one of the following solutions:

Note:

Wash

Air DryScrape

Rinse

SanitizeWashdrain wash water and then

Rinse

Air DryScrape

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Cleaning Checklist: After Every WorkshopAll spills and messes have been cleaned upAll dishes, pans and utensils have been scraped, cleaned, sanitized, dried and returned to their proper storage place All counter tops, tables, stove top, and other surfaces have been cleared and wiped down with sanitizerFloors have been swept (check with your caretaker if mopping is also needed)All soiled tea towels, aprons and table cloths have been removed to the laundryThe foot pump sink reservoir has been re-filled to at least ¾ fullAll ingredients have been returned to their proper place, in their packaging (e.g. lids screwed back on) All leftover food has been packaged, labeled and stored appropriately - with a clear plan for it’s future useAll garbage, recycling and compost have been removed to their proper location All sinks and counter surfaces are cleaned and sanitized after final useAll cleaning products have been stored safely/appropriatelyAll sanitizer spray bottles have been emptied (unless being used again within 3 hours of their preparation - see Pg12)All relevant paper work has been filled out (e.g. this checklist!)The kitchen cart has been restored to it’s “mobile state”, ready to be moved to the next location (if applicable)

Teacher Signature: Date: