At Second Presbyterian we take the opportunity to serve large numbers of people as a great honor and important ministry. From Walk-In Lunches on every Monday to Second Sunday Lunches to receptions and celebrations, we want every person to be safe and all food preparation to be within Health Department regulations. We have Ele Bigger to thank for all this important compliance. If you ever work in the kitchen, you need to know these rules and regulations. Thanks you for keeping us all safe!
FOOD SAFETY AT SECOND
It is not your home kitchen/potential for contaminating/infecting a large population
Clean plate every time
Wash hands thoroghly, then glove
Fresh gloves after touching anything other than food Donât reuse gloves!
Hair restraint and no hat sharing
Clear tables, then wash hands
MRSA strain now into the community
Cool down leftovers - quickly and effectively
Donât commingle old & new, served & unserved
Mark leftovers (date, use) Use/serve only once again
Clean counters (before & after)
Second Sunday Serving/Clean-up Guidelines
Please bring your own head covering and clean apron.
At the beginning of the final hymn, please exit the sanctuary and go directly to the kitchen.
All servers need to put on a hat or head covering and apron, then proceed to the hand washing sink to wash hands. Do not touch anything before going to serving station to put on gloves.
Please do not touch anything but food and plates with gloved hands. If gloves become contaminated, they need to be removed. Hands then need to be rewashed, and new gloves put on.
A sample plate will be served for you to use as a guide for serving. So that all may be served, please do not over do portions. I.E., if an ice cream scoop is out for serving mashed potatoes, please use just one scoop. A serving spoon for vegetables needs to be just one spoon (not piled high or repeated). For most vegetables, ½ c. is a normal portion. Please use that as your guide.
When all have been served, please serve your own plate, after which you may remove your gloves, apron, and head covering and proceed to the dining area.
If any come back to the line for seconds, do not touch dirty plates. Guest must first dispose of dirty plate on cart or at dishwashing station and have a clean plate for any additional food.
After the meal, please help clear the dining area down to bare tables. Move everything to the kitchen for washing and storage. You will not have any responsibilities for managing/putting away leftovers.