Food Service Employee Check List for ZUME Pizza Truck
Food Service Employee Check List for ZUME Pizza Truck
1
Cutting Devices
2
Monitoring pizzas for limited bacteria growth
3
Transporting Food from Kitchen to Delivery Trucks
4
Serving Food
5
In House initial cook of pizzas
Cutting Devices
1
Check you have 3 cutter sets. One for each meat and vegetarian pizza.
2
Written Log for Time each cutter has been in use
3
Marking procedure to segregate fresh cutter sets from used cutter sets.
1
Replace cutter sets with fresh ones every 15 minutes.
2
Remove all cutter sets, both clean and used from the truck.
3
Clean all cutter sets by washing, sanitizing and air drying.
Monitoring pizzas for limited bacteria growth
1
Make sure your thermometer is calibrated
2
Identify which foods will be using time rather than temperature as the control.
3
Use the marking procedure via the Inventory Control System to indicate the time that is 2 hours past the point of the pizzas initial cook.
1
Make sure finish cook of pizzas has been executed before the 2 hours of their initial cook.
2
Serve or discard initially cooked pizzas with in 2 hours past the time the pizza initially left the oven.
Transporting Food from Kitchen to Delivery Trucks
1
Make sure the finishing ovens in use are the ones that have been approved by the NSFI.
2
Ensure that all surfaces of the food carrier are clean
3
Wash, rinse and sanitize all interior surfaces
1
Check the air temperature of each finishing oven to ensure the temp suggested by the manufacturer is reached prior to placing food in it.
2
Record finishing over temperature, pizza name, and initial cook time in the Truck Load Log
3
Place pizzas in the finishing ovens and transport the food in clean delivery trucks, returning to base after the 45- minute time cycles time has passed.
Serving Food
1
Wash hands before putting on gloves, when changing gloves, when changing tasks, and before serving food with utensils.
2
Do not touch ready to eat pizzas with bare hands. Otherwise discard.
3
Handle pizza boxes by the edge or bottom.
1
Wash hands again after serving each customer.
In House initial cook of pizzas
1
Make sure your thermometer is calibrated
2
Wash hands
3
Use clean and sanitized utensils while preparing food
1
Make sure raw and ready to eat food never become in contact by using contamination procedures
2
Check temp log to ensure all ingredients on the line are 41 degrees or below.
3
Check Inventory selection software to prepare pizzas as close to truck load time as possible.
1
Take 2 internal temperatures of pizzas after initial cook.
2
Make sure pizzas that have received an initial cook do not sit in the finishing ovens for more than 10 minutes before beginning truck delivery route.
3
Make sure the date, product name, start and end times of production, the two internal temperatures, any corrective actions, and the number of pizzas have been recorded in the Production Log.
