Today was not about working fast, or efficiently even though both concepts are ideal in a kitchen. But today I was taught how to run the main hot line on the buffet, and along the way I gained a new family member.... Grandma Sue, who usually works at South which is another dining unit on campus. Grandma was very thorough about cross-contamination, cleaning as you go, washing hands, sanitation, and lastly the buffet line. She demonstrated how to set-up the hot line from filling it with water all the way to after lunch breakdown. The most important concept/objective that Grandma stressed was cross-contamination due to different food allergies and intolerances. She made us aware of how important food labels are, and how food needs to be handled to avoid any contamination. We were rather busy today, and Grandma Sue explained and visually demonstrated how to restore and refresh the hot line when we start running out of product.
Our learning lesson today was brought to us my Gayle who sat us (Gretchen and I) down and went through the FoodPro software that dining services uses. This software is system that helps with total food production, it provides control of raw food through production, service and provides analysis, from start to finish. She showed us how to begin operating the program, setting up preferences, and will give us more opportunities to work with the program in June.
The three of us, Mahalia, Gretchen and I sat down with Eric and discussed the theme of our luncheon in July, we plan on doing a "tour of the world" (the title/name are still in progress) and having a passport available in order for guests to taste everything. But like most say, "good things come to those who wait".... so the details about this project will begin to surface in the near future.
Brittany
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