Click here to access a training video on making shakes.
General Food Safety Tips
- Before touching food, remove your rings and bracelets, use waterproof dressings to cover up any cuts and sores and remember to wash your hands! When you can, use kitchen utensils instead of your fingers for handling food.
- Always remember to wash your hands after coughing, sneezing, blowing your nose, going to the toilet, and handling garbage.
- Use hot water and washing up liquid to wash all crockery and utensils. Rinse in clean, hot water and where possible leave to drain until dry. These should be changed daily and washed in a hot water.
- Clean counter surfaces after each use and sweep and wash floors regularly. Think about trying to clean as you go.
- Use a lidded bin with liner for waste at front desk. Empty and clean it regularly too.
- Use separate cloths or sponges for each of your cleaning tasks. Disposable cloths are a good idea as you can throw them away after use.
- Avoid preparing food for yourself or others if you are ill, especially with vomiting or diarrhea.
- Each club should have a separate blender for nut allergy – a blender that never gets used with peanut butter clearly marked on the outside
Preparing Frozen Fruit for Juice Bar
Before the end of your shift be sure the shake bar is clean, stocked (cups and lids and straws and well) so next shift is ready to go.
Bananas, Strawberries, Raspberries, and Blueberries
- Prepping fruit in single servings ahead of time helps control portion size, consistency, calories and cost. This also helps the shake bar run smoothly and efficiently at busy times.
- Typically fruit is bought in larger quantities to get better pricing. Normally there is not enough storage space behind the bar to keep 30 lbs of strawberries, 20 lbs of blueberries, 20 lbs of raspberries and all other products needed.
- The larger boxes of frozen fruit are typically kept in a chest freezer in our storage area. The chest freezer “feeds” the freezer at the bar.
- Bring one box at a time to the counter and package it as quickly as possible so the fruit does not have time to set on the counter and thaw.
- Put newly packaged fruit to the back of on the bottom of the container so you are using the oldest product first.
- When portioning the frozen fruit for shakes, you must use gloves and portion the fruit into freezer baggies, using the following:
- Strawberries: scoop 3 to 5 strawberries in zip lock bag. Three to four if they are large, 4 go 5 if they are small.
- Blueberries: 1/3 cup in zip-lock bag
- Raspberries: 1/3 cup in zip lock bag
- Bananas: Using fresh bananas is preferred (see below), but it is difficult to know how many to have on hand at any given time. Once you see bananas becoming too ripe, halve, peel and place them in a zip lock bag and place in freezer.
How to Safely Prepare Fresh Fruit
- The color of a banana’s skin indicates its degree of ripeness. Green bananas are not ready for shakes.
- Put bananas in shakes once they turn yellow or they are yellow with brown freckles. Brown bananas are over ripe, but if flesh is firm, they are still in prime eating condition. Store at room temperature until ripe.
- Simply peel and add half a banana to the shake. Note: only use half a banana per shake.
- Keep pineapple in Tupper-ware container in refrigerator.
- ½ cup is a serving.=
- Peanut Butter
- One blender should be designated for peanut butter for those with nut allergies.
- Never cross contaminate the blenders.
- Use only the proper scoop of peanut butter – a leveled off scoop.
- Steramine Sani-tabs are used for sanitizing food contact surfaces.
- For sanitizing blenders, measuring cups, and utensils:
- Rinse with clean water in second sink compartment
- In the third sink compartment use 1 tablet per 1 gallon of warm water. Allow several minutes for tablets to dissolve. Immerse articles for at least one minute. Article must be completely free of food residue.
- Allow articles to air dry on a rack or drain board.
Using the PH Strips
- Sanitizer – Quats
- Concentration – Minimum concentration per manufacture directions, maximum 200 ppm for FCS
- PH: Follow manufacturer directions. Water hardness must be 500 ppm or less
- Min Temp: 75°F or 24°C
- To use as a spray to sanitize food-processing equipment, sinks, counter tops, refrigerated storage and other hard non-porous food contact articles and surfaces:
- Wash and rinse all articles and surfaces thoroughly.
- Apply the solution (1 tab per 1 gallon) using a hand trigger sprayer or wipe on.
- Allow surface to remain wet for at least one minute followed by adequate draining and air-drying.
Three Compartment Sink Setup
- When using the three-compartment sink for washing you should always clean and sanitize the sink properly prior to each use. Cleaning the three-compartment sink is a simple process. Using hot water, you should rinse out each sink and use our commercial sanitizing agent designed for use in a food prep area to wash all the surfaces. This includes all three sinks and the drain boards. Clean the handles on the water faucets, too. Rinse the entire sink with clean water and let it drain without drying. Now the sink is ready for washing.
- Assuming your dirty dishes will be loaded from the left side of the sink on the drain board mounted left of the far left compartment; this first sink will be your wash compartment. This sink is filled with hot soapy water for actually washing the dirty dishes. The water should be at least 95 degrees Fahrenheit, but not hot enough to scald your hands. The soap you use may vary, but it is recommended that you use one designed for heavy-duty dish washing. You will submerge the dishes in the water and scrub with scouring pads, sponges or other items designed to clean dishes.
- The middle compartment on a three-compartment sink is always the rinse sink. The rinsing area also contains hot water at least 95 degrees Fahrenheit. It should not have any other substance in it. Immerse the washed dishes in the rinse sink for a few moments and allow all of the soap or loose debris to wash off and then pull them out of the water and move them to the third compartment. The water in the rinse sink may begin to get cloudy after several dishes have been washed. Do not let the rinse sink get too dirty and replace the water with clear, hot water when necessary.
- The third sink in the three-compartment sink is the sanitizer compartment. Despite the hand washing and rinsing you have already done, this extra step ensures no bacteria survives on the dishes or utensils, which may make diners ill. The sanitizer sink is filled with water around 75 degrees Fahrenheit and it contains 50 parts per million of the commercial dish sanitizers. Washed and rinsed items should remain submerged in the sanitizer sink for one minute before being removed. They should be air dried on the attached drain board and never wiped down with a towel. Once dry they are ready for use again.