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This is to certify that the

thesis entitled

SAFE FOOD HANDLING KNOWLEDGE,
PRACTICES, AND OPINIONS OF CONSUMERS WHO
RECEIVED OFFICE-DELIVERED FOOD AT LUNCHTIME

presented by

DEBORAH ANN GRISCHKE

has been accepted towards fulfillment
of the requirements for

MASTERS degreein INSTITUTION
ADMINISTRATION

 

Major professor

 

Dm.3/3/93

0-7639 MS U is an Affirmative Action/Equal Opportunity Institution

 

 

 

 

 

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Mlchlgan State
University

 

 

 

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DATE DUE DATE DUE DATE DUE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MSU loMNflmuflvkom/EWOMIM
Wt

SAFE FOOD HANDLING KNOWLEDGE, PRACTICES, AND OPINIONS OF
CONSUMERS WHO RECEIVED OFFICE-DELIVERED FOOD AT LUNCHTIME

BY
Deborah Ann Grischke

A THESIS
Submitted to
Michigan State University
in partial fulfillment of the requirements
for the degree of

MASTER OF SCIENCE

Department of Food Science and Human Nutrition

1993

ABSTRACT

SAFE FOOD HANDLING KNOWLEDGE, PRACTICES, AND OPINIONS OE
CONSUMERS HBO RECEIVED OFFICE-DELIVERED FOOD AT LUNCHTIME

BY
Deborah Ann Grischke

Consumers who received office-delivered food at lunchtime were
surveyed by Michigan State University campus mail to determine
their safe food handling knowledge, practices, and opinions.
One hundred thirty two respondents (65% response rate)
completed a 24-item questionnaire. Most respondents were
between 20 and 44 years of age (n=58; 76%), female (n=101;
77.1%), white (n=121; 93.1%) and had a bachelors degree or
higher (n=62; 80%). Respondents had a mean knowledge score of
2.2 (44%) out of a possible 5.0. Few respondents indicated
they "always" followed safe food handling practices such as
hand washing (n=12; 9.1%) and storing delivered food in a
refrigerator (n=56; 44.8%). The majority of respondents
(n=85; 64.4%) were not willing to pay additional money for
label information on safe food handling of delivered food.
Results indicated a need for safe food handling information
for consumers who receive office-delivered food. An .
inexpensive label which communicates risk of foodborne illness
and associated safe food handling practices is recommended for

use to educate consumers of delivered food.

Copyright by
DEBORAH ANN GRISCHKE
1993

To my husband Todd for his
love, patience, and support.

Thank you for believing in me.

iv

ACKNOWLEDGEMENTS

I would like to express my appreciation to Dr. Carol
Sawyer for her enthusiasm and creative ideas during the
development and implementation of Green Gourmet. A special
thank you is extended.to Dr. Carol Sawyer for her guidance and
support throughout my graduate program.

I would also like to thank the members of my graduate
committee; Dr. Carol Sawyer, Dr. Sandra Andrews, Dr. Margaret
Holmes-Rovner, and Dr. John Partridge for enhancing the
quality of this thesis.

Appreciation is also extended to Dr. Anne Murphy for
taking the time to contribute her expertise in data analysis
and editing. I would also like to thank Angela Fraser, Judy
Pfaff, and John Morier for their input and support.

This endeavor would not have been possible without the
love and support of my family and friends. A heartfelt thank
you goes to my husband Todd Grischke, my parents Albert and

Sharon Wietecha, and my in-laws Paul and Judith Grischke.

TABLE OF CONTENTS

LIST OF TABLES ..... . 1x
LISTOFFIGURBBOOOOOOOOOOOOOOOOOOOOOOOOOOOOO0.0.0.000... x
1.0 INTRODUCTIONOO0.00.00.00.000.00.0000...00.0.0000...

2.0 REVIHOFTHELITmTMBOOOOOOOOOOOOOOO0.0.00.00...

l

2 Microbiological Concerns......................

3 Foodborne Illness in the United States........ 1
4

Bacterial Pathogens and Foods Most Often
Associated with Foodborne Illness............. 17

1
7
Consumer Eating Preferences................... 8
i

J. Salmonella................................ 18
2 lStaphylococcus aureus..................... 19
3 Clostridium botulinum..................... 20
4 Clostridium‘perfringens................... 21

2.5 Bacterial Pathogens that Grow at Temperatures

(45°F........O...’..................C........ 22

1. Yersinia~enterocolitica................... 23
2 .Escherichia coli.......................... 24
3 .Aeromonas.hydrophilia..................... 25
4 .Listeria.monocytogenes.................... 26

2.6 HACCP: An Approach to Reduce the Risk of
FOOdborne Illness.OOOOOOOOOOOOOOOOO0.0.00.0... 27

3.0 HmongmmrnInBOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 31

.1. Green.Gourmet................................. 31
.2 Sample Selection.............................. 32
.3 Pilot Testing Questionnaire................... 33
.4 Questionnaire Development..................... 36
.5 Distribution of Questionnaires................ 37
.65 Follow-Up....................................J 37
.7 Statistical Analysis.......................... 39

uuuuwuu

vi

‘00 RESULTSmDISCUBBION...O........0................

4.1 Demographics of Respondents....... ....... .....
4.2 Knowledge of Safe Food Handling. ........ ......

Causes of foodborne illness...............
Temperature control.......................
Safe food handling knowledge scores and

meantscores...............................
4.2.4 Statistical analysis of safe food handling
knowledge.................................

.2.
.2.
.2.

#bb
(«GNP

4.3 Safe Food Handling Practices.... ............ ..
4.4 Opinions on Safe Food Handling................
4.5 Implications..................................

4.5.1 Safe food handling knowledge, practices,
and opinions..............................

4.5.2 Level of risk of delivered food prepared
byacook/chill system....................

4.5.3 Labeling..................................

4.5.3.1. Color-coding. ....... ..................
4.5.3.2 Label text............... ...... .......
5.0 CONCLUSIONS............................. .......... .

5.1 Recommendations for Future Research...........
502 Study LimitationSOOOOOOOOOIOOOOO0.0..00...O...

LISTorREFERENCBBQQQOOO00000000000000.0000.000000000000

APPENDICES..............................................

A

Green Gourmet Operations Manual...............

GreenGourmet appendices......................
Green.Gourmet.menu.........................
Sample survey..............................
Green Gourmet nutritional analysis.........
Food frequency chart.......................
Green Gourmet order form...................
Bank release form..........................
Interdepartmental transfer (IDT) form......
Delivery schedule..........................
Green Gourmet recipes......................
Counter pan sizes and capacities...........
Sanitation inspection.report...............
Green Gourmet budget report................

t‘NC-IHIEQ'IJMUOw?

Green Gourmet order form

40

40
43

48
49

50
52

55
61
64

64

67
68

68
7O

72

72
73

75
82
82

186
186
187
195
196
197
198
199
200
201
212
213
214

222

0'11 I310

Questionnaire for a study on safe food handling
knowledge, practices and opinions of consumers
who received office-delivered food at
lunchtime.....................................
Pilot testing questionnaire..... ............. .
A cover letter requesting Green Gourmet
customers participate in the study............
A.written consent form........................
Approval letter from the University Committee
on Research Involving Human Subjects..........

viii

223
232

239
240

241

mm;

LIST OF TABLES

EASE
Multiplication of bacteria over time.......... 10
Item analysis results from the pilot test of
knowledge questions ....... . . ........ . . . . . . . . . . 35

Demographic data of respondents to a
questionnaire on safe food handling knowledge,
practices, and opinions of consumers who
received office-delivered food at lunchtime...

Safe food handling knowledge questions:
frequency and.percent of responses............

Safe food handling knowledge scores and mean
scores by demographic variable................

Safe food handling knowledge mean scores by
demographic variable of consumers who received
office-delivered food at lunchtime............

Safe food handling practice questiéns:
frequency and percent of responses............

Safe food handling opinion questions:
frequency and percent of responses............

ix

41

44

51

54

56

62

LIST OF FIGURES

number BASE
1 Flow chart of food handling steps for office-
delivered food from foodservice receiving to
consumer consumption... ..... . ...... ........... 5
2 Collapsed demographic variables and categories

for a study on safe food handling knowledge,
practices, and opinions of consumers who
received office-delivered food at lunchtime... 53

3 Examples of safe food handling labels for
consumers of delivered food................... 69

1.0 INTRODUCTION

Delivered food has become one of the fastest growing
market segments of the foodservice industry (Kochak, 1988;
Conroy, 1988; Farrell, 1989; FMI, 1992). During 1990-91,
delivered food from restaurants was used most by single
persons, households with children, and peOple under 30 years
old (NRA, 1991). In 1992 the National Restaurant Association
reported that larger households, especially those with
children, were most likely to purchase food from restaurants
for off-premise consumption. Deliveries from restaurants more
than doubled between 1984 and 1988 (NRA, 1990).

Accompanying these trends has been strong consumer
interest in foods perceived to be "healthy." This has often
meant fresh foods with fewer chemical preservatives and
reduced salt levels (Archer and Kvenberg, 1985; Pratscher et
a1., 1987). The safety of such fresh foods has been
questioned, especially since foods might not be consumed
immediately after they are prepared or delivered (Corlett,
1989). Fresh refrigerated foods such as salads, delicatessen
entrees, seafood, and cooked meats require minimal processing.
Improper temperature control or lack of backup protective
barriers can significantly affect the shelf-life and overall

safety of these foods.

2

Refrigerating foods at the proper temperature can help to
maintain the desired quality, but cannot guarantee product
safety because some pathogens can grow at refrigerator
temperatures (Corlett, 1989; Moberg, 1989). Furthermore, if
subjected to contamination and subsequent time/temperature
abuse, these foods become particularly susceptible to the
growth of pathogenic bacteria (Bean et a1., 1990; Corlett,
1989; Bryan, 1980).

The number of cases of foodborne disease occurring each
year in the United States (Bean et a1., 1990), and liability
costs related to foodborne disease (Roberts, 1989; Todd, 1989;
Archer and Kvenberg, 1985) has suggested that the rate of
reporting foodborne illness in the United States is increasing
each year. According to data from the Centers for Disease
Control (CDC), improper storage or holding temperature of
food, followed by poor personal hygiene of food handlers, were
the factors which contributed most frequently to reported
cases of foodborne illness in the United States between 1983
and 1987 (Bean et a1., 1990).

In the United States between 1983 and 1987, a total of
550 reported foodborne disease outbreaks occurred in the home
(Bean et a1., 1990). When food is consumed away from home,
standard equipment needed for safe food handling such as an
oven, refrigerator, sink, or thermometer might not be readily
available. In the absence of such standard equipment,

following safe food handling practices becomes more difficult.

3

Several bacterial pathogens are commonly associated with
outbreaks of foodborne illness. These include Salmonella,
Staphylococcus aureus, Clostridium botulinum and Clostridium
perfringens (CDC, 1990). lkiaddition, several "new“ bacterial
pathogens have been identified as etiologic agents in
foodborne illness. These pathogens are capable of growth at
refrigeration temperatures below 45°F although they grow'much
faster at temperatures >45°F. Some of these "new" pathogens
include: Yersinia enterocolitica, Escherichia coli, Aeromonas
hydrophilia and Listeria monocytogenes (Corlett, 1989; Liston,
1989; IFT Expert Panel on Food Safety and Nutrition, 1988).

To help decrease the incidence of foodborne illness, the
Hazard Analysis Critical Control Point (HACCP) system has been
recommended (USDA/PSIS, 1989; IFT Expert Panel on Food Safety
and Nutrition, 1988; Snyder, 1986). HACCP is a systematic
safe food handling approach designed to increase the safety of
food processing and preparation operations. While food
processors and foodservice handlers may have some training in
safe food handling, it is likely that consumers have not.
Therefore, even if HACCP principles and other safe food
handling practices‘ are followed by food processors and
foodservice handlers, there is still the potential for
consumers to mishandle the food.

The risk of foodborne illness arising from mishandled
food is a potential problem in any situation where food is
;provided to consumers (Bryan, 1988). Consumers of delivered

food are an integral part of the food handling chain and are

4

involved with some of the process steps such as storage and
reheating of food (Figure 1). The degree of risk associated
with food handling varies with the food, the preparation
steps, the duration of holding/storage, and transportation.
Abuse at any step, such as time/temperature or improper
handling of food between delivery and consumption, could cause
a food to be unsafe for consumption.

In comparison to all of the information being gathered on
foodborne disease outbreaks, there is relatively limited
research about consumer knowledge and practices related to
safe food handling (USDA/FSIS, 1989). Available research.has
shown that consumers are not always knowledgeable about safe
food handling issues (Chin, 1992; Williamson et a1., 1992;
USDA/FDA, 1991). Consumer education on safe food handling is
crucial if the rate of foodborne illness is to decrease
(Rhodes, 1991; Corlett, 1989; IFT Expert Panel on Food Safety
and Nutrition, 1988) . However, before consumer education
programs are developed, the foodservice industry must learn
what consumers know about safe food handling as it relates to
the storage and reheating of delivered food products in office
settings (Schafer et a1., 1993).

The objectives of this study were to: ( 1) assess
consumer knowledge about safe food handling concepts related
to office-delivered food, (2) determine if demographic
characteristics of respondents were related to their safe food

handling knowledge, (3) determine if consumers followed

5

START
4
FOODSERVICE HANDLER

l
*.

 

 

 

 

 

 

 

 

 

 

 

I RECEIVE 1
+*- +*..
COOK/CHILL CHILL
|___. *- ’—l
PREPARE/ASSEMBLE
l
+ - *
STORE
l
+ - *
DELIVERY
1
I CONSUMER l
- + — *
HEAT STORE
1
I 4* CONSUME +> I
l ,.
STOP LEFTOVERS
+ — t -
STORE HEAT
I fiCONSUME-H I
1
STOP

EEK

* Potential contamination hazard
+ Bacterial growth hazard
- Microbial survival likely

lFigure 1. Flow chart of food handling steps for office-
delivered food from foodservice receiving to
consumer consumption.
(Adapted from IAMFES, 1991)

6
recommended safe food handling practices when of f ice-delivered
food ‘was received, stored, and consumed and (4) assess
consumer opinions related to safe food handling of office-

delivered food.

2 . 0 LITERATURE REVIEW

Changes in eating preferences have increased concerns
about the safe food handling of delivered food. Between 1973
and 1987, reported mishandling of food in
commercial/institutional foodservice.establishments (79%) and
homes (21%) has contributed to outbreaks of foodborne illness
from bacterial sources (Bean and Griffin, 1990). Results of
foodborne illness, both financial and physical, can be
detrimental to foodservice establishments and consumers
(Roberts, 1989; Todd, 1989). Foodborne illness becomes an
even greater issue with the recent identification of
pathogenic bacteria that have the ability to grow at
refrigeration temperatures (Ryser and.Marth, 1989; IFT Expert
Panel on Food Safety and Nutrition, 1988). The HACCP system
is one approach that can help foodservice personnel and
consumers involved with receiving and handling of delivered
food. HACCP can help identify microbial hazards and decrease
the potential for foodborne illness (Eck and Ponce, 1993;

IAMFES, 1991) .

8
2.1 C sume B t references

Lifestyle and demographic changes have influenced the way
consumers eat. Over the past 20 years, changes in eating
preferences have contributed to a larger number of meals eaten
away from home. These changes are reflected by the increased
consumption of convenience foods and fast food preparation
among consumers (Rush and Kochak, 1990) . In 1970, foodservice
sales were 42.8 billion; in 1990 they were 241.3 billion (NRA,
1990). This trend is partly due to the increased number of
lunch options available to consumers (Conroy, 1988). These
lunch options include: employee cafeteria/dining rooms,
restaurants, deli/take-outs, convenience stores, vending
machines, grocery stores, mobile caterers, and street vendors.
During an average work week, 35% of daytime workers purchased
their lunch or ate out, 35% brought lunch from home, 15% ate
lunch at home and 14% skipped lunch (Conroy, 1988) . In
addition, men (57%) were more likely than women (47%) to
patronize restaurants for lunch (NRA, 1991).

In-store delis are among the fastest growing segments in
the foodservice industry (Annual Restaurant Growth Index
Industry Report, 1992) . In addition to in-store delis,
sandwich shops have also shown growth potential (Rush and
Kochak, 1990). Sandwich shops, such as "Subway," primarily
produce sandwiches which are made to order while the consumer
waits.

Mobile catering is a fairly new type of meal delivery.

Deliveries are primarily to homes or the work place. Mobile

9
catering has been a small segment of the many lunch options
available and includes "office catering" (Appendix A). Office
catering has allowed individuals to order food, usually lunch,
from an establishment and have the food delivered to their
work place. This type of service is responsive to consumer'
changes in eating preferences (Appendix A).

With the change in eating preferences, came a shift in
the types of food being prepared and consumed. Part of that
shift included the increased consumption of fresh foods such
as fruits and vegetables (Garg et a1., 1990). In part, the
increased consumption of fresh foods can be attributed to
consumers' perception that fresh foods are more nutritious or
healthy than frozen or canned foods (Garg et a1., 1990).

Respondents for this study patronized Green Gourmet, a
convenient office-delivery service that provided fresh foods

at lunchtime.

2.2 Microbiological Concerns

The microbial safety of delivered fresh foods becomes a
challenge to both consumers and the foodservice industry
because fresh foods involve refrigeration without a heat
treatment (Hurst and.Schuler, 1992; Garg'etra1., 1990; Sawyer,
1990). Several pathogens have become more prevalent due to
changes in the way foods are harvested, processed,
distributed, prepared, and consumed (Cox, 1989) . Some of
these include Yersinia enterocolitica, Escherichia coli,

Aeromonas hydrophilia and Listeria monocytogenes (Bean and

10

Griffin, 1990; Ryser and Marth, 1989; IFT Expert Panel on Food
Safety and Nutrition, 1988). These pathogens are able to
multiply at temperatures <45°F, which increases the
possibility for healthy food handlers to contaminate fresh
food during handling and potentially increase the rate of
foodborne illness in the United States (Bean et a1., 1990).

If raw foods have been mishandled and contaminated in the
growing field, at harvest, during processing, or distribution,
at the time of purchase, or by consumers after purchasing,

pathogens could survive and multiply (Table 1). In a

Table 1. Multiplication of bacteria over time.
(Eck and Ponce, 1993)

 

 

 

 

 

.______________a=a===========================
TIME NUMBER OF TIME NUMBER OF
BACTERIA BACTERIA

0 1 5 hours 32,768

2 hours 64 6 hours 262,144
3 hours 512 7 hours 2,097,152
== 4 hours = 4,096 8 hours 16,077,216

 

 

 

 

 

 

 

three-hour period, 1 bacterium becomes 512 bacteria, and in 8
hours becomes 16,077,216 bacteria (Eck and.Ponce, 1993). This
multiplication process takes place only under certain
conditions. These conditions include moist foods with a water
activity of >.85, a pH of >4.6, and a specific temperature
range of 45°-140°F (the so-called "danger zone") (Barrett,
1992). Foods with these conditions are termed "potentially

hazardous foods". However, as mentioned earlier, several

11
pathogenic bacteria can grow at temperatures <45°F. This
suggests that the "danger zone" temperature range of 45°-140°F
should be changed to include temperatures as low as 40°F
(Corlett, 1989; USDA/FSIS, 1989; IFT Expert Panel on Food
Safety and Nutrition, 1988).

Potentially'hazardous foods.include any food.that.is:made
with or contains milk or milk products, eggs, poultry, meat,
shellfish, edible crustacea, baked or boiled.potatoes, cooked
rice or beans, tofu or other soy protein foods, and other
ingredients which are capable of supporting the growth of
infectious or toxic microorganisms (Barrett, 1992) . Most
fruits and vegetables would be included as ingredients which
are capable of supporting the growth of infectious or toxic
microorganisms (Madden, 1992).

In relation to fresh produce, each step of the food
handling chain, from.receiving to consumption, will influence
the microbiology and overall safety of fresh produce. It has
been shown that improper handling and unsanitary equipment
lead to increased populations of microorganisms in fresh
fruits and vegetables (Brackett, 1992). The lack of safe food
handling procedures, especially during processing steps such
as cutting and peeling, can compromise food quality and
safety.

Safety of delivered, fresh foods becomes an important
issue because food must first be handled by foodservice
personnel. Although routine sanitation inspections can help

identify restaurants which are susceptible to foodborne

12

illness outbreaks, more education is needed to help prevent
outbreaks of foodborne illness resulting from improper food
handling practices within foodservice establishments (Burch
and Sawyer, 1991; Irwin et a1., 1989). Restaurants (n=28)
with a history of poor sanitation inspection scores and
violation of proper temperature controls of potentially
hazardous foods were studied by Irwin et a1., 1989. Results
of the study indicated that restaurants with poor sanitation
scores were five times more likely to have outbreaks of
foodborne illness than restaurants (n=56) that had higher
sanitation inspection scores. Similarly, restaurants with a
history of violation of proper temperature controls of
potentially hazardous foods were ten times more likely to have
outbreaks of foodborne illness than restaurants without such
histories.

In 1990 Speer and Kane found that 73% (n=49) of £006
protection directors surveyed believed that Food Protection
Certification Programs for foodservice managers do improve
food handling practices. However, only three states (6%) have
a statewide mandatory certification program. To help increase
safe food handling practices at the foodservice level, a
mandatory certification program would need to be implemented
in every state.

Educating consumers about safe food handling can be even
more difficult than educating foodservice personnel because
the public has not perceived microbiological hazards to be a

high food safety risk (Auld, 1990; Bryan, 1988). Results from

13

the 1992 Trends Report (FMI, 1992) (n=1,000) showed consumer
concerns related to food safety. Respondents indicated most
concern about spoilage (36%), pesticides/residues/
insecticides/herbicides (18%), product freshness/shelf-
life/expiration date (12%) , spoilage due to germs (15%) ,
chemicals (13%), processing and food preparation (10%),
improper packaging or canning (10%), quality control/improper
shipping or handling (9%) , and contamination from bacteria
(9%). Further, it is important to note that the larger number
of consumers (up from 27% in 1991) who were concerned about
spoilage, were ‘worried. about. contamination of food from
bacteria (up from 3% in 1991).

Due to the prevalence of bacterial pathogens that grow at
refrigeration temperatures, the awareness of potential
outbreaks of foodborne illness associated with mishandled
fresh foods has hightened. Potentially hazardous foods, which
include fresh foods, are capable of supporting the growth of
pathogenic bacteria. These potentially hazardous foods can be

included as menu selections for delivered foods.

2.3 Foodborne Illness in the United fitateg

Bacterial pathogens are the leading cause of foodborne
illness in the United States (Bean et a1., 1990). From 1973
through 1983, 7,458 outbreaks and 237,545 cases of foodborne
illness were reported to the CDC in the United States (Bean
and Griffin, 1990) . The outbreaks were associated with

bacterial, viral, parasitic, and chemical etiologic agents.

14
However, the etiologic agents were confirmed in only 2,841
outbreaks and 124,994 cases. Of those confirmed, bacterial
pathogens were implicated in 66% of outbreaks and in 87% of
cases (Bean and Griffin, 1990). The CDC has defined an
outbreak as:

An incident in which 1) two or more persons

experience a similar illness after ingestion of a

common food, and 2) epidemiologic analysis

implicates the food as the source of the illness

(exception; one case of botulism or chemical

poisoning constitutes an outbreak) (Bean et a1.,

1990).

Reported outbreaks of foodborne illness from 1973-1987
resulted from mishandling of food in commercial or
institutional establishments (79%) or homes (21%) (Bean and
Griffin, 1990). There were several factors that contributed
to the occurrence of foodborne outbreaks between 1961 and 1976
(Bryan, 1980). In descending order, these factors included:
(1) inadequate cooling, (2) lapse of a day or more between
preparation and serving, (3) infected persons, (4) inadequate
thermal processing, canning or cooking, (5) inadequate hot
storage, (6) inadequate reheating, (7) ingesting contaminated
raw food or ingredient, (8) cross-contamination, (9)
inadequate cleaning of equipment, (10) obtaining food from an
unsafe source, and (11) consuming leftovers.

More recently, four food handling practices have been
identified as primary contributors to foodborne illnes: (1)

improper refrigeration or cooling of food, (2) improper hot

holding or reheating of food, (3) infected foodservice worker

15
contaminating food they handle, and (4) failure to properly
sanitize equipment and food contact surfaces after use
(Barrett, 1992; CDC, 1990).

Between 1973 and 1987, specific food 'vehicles 'were
implicated in 3,699 (50%) of 7,458 outbreaks (CDC, 1990). The
food vehicles:most often implicated were; finfish (15%), beef
(9%), pork (7%), shellfish (6%), fruits and vegetables (5%),
Chinese food (4%), turkey (4%), Mexican food (4%), chicken
(3%), dairy products (3%), bakery products (3%), mushrooms
(2%), nondairy beverages (2%), ice cream (1%), and eggs (1%).
Of the 2,397 reported outbreaks between 1983 and 1987, 59 were
caused by consumption of fruits and vegetables and 201 were
attributed to consumption of meat and poultry (CDC, 1990).

The incidence of foodborne illness is actually much
higher than reported by CDC. The Food and Drug Administration
(FDA) and the CDC, have estimated that between 24 and 81
million cases of foodborne illness occur each year in the
United States (Martin, 1991A; Archer and Kvenberg, 1985) . The
reported number of cases of foodborne illness represents only
a small percent of the cases that actually occur (Bean and
Griffin, 1990). Estimates show that only 1 person in 25 (at
most) and.1 person in a 100 (at least) seeks medical attention.
when afflicted with a foodborne illness (Archer and.Kvenberg,
1985).

When outbreaks are reported to the CDC, the etiologic
agent might not be determined because adequate laboratory

confirmation was not obtained. In 1987, 387 outbreaks were

16
reported to the CDC (1990) of which only 136 (35%) had the
etiologic agent confirmed. A study conducted by Irwin et a1.
(1989) on routine restaurant inspections and.the prediction.of
outbreaks of foodborne illness showed that unknown pathogens
were responsible for the reported outbreaks in 22 of the 28
restaurants.

Additionally, the numbers reported from the CDC can be
misleading for two reasons (Bean and Griffin, 1990). First,
an outbreak reportedly caused by ice cream, for example, may
have actually been caused by the raw eggs and/or milk it
contained. Unless an individual ingredient can be
specifically implicated as a source of illness, a broad food
category will be associated with the outbreak. Second, if a
food containing several ingredients does not fall under a
specific food category such as ice cream, it can be recorded
under the "other" category (Bean and Griffin, 1990).

Analysts predict that a restaurant will incur costs
between $1,500 and $74,000 for medical claims, legal fees, and
lost wages and sales for every customer afflicted with a
foodborne illness (Roberts, 1989) . Todd (1989) estimated that
the average cost to a restaurant each time a customer is
afflicted with a foodborne illness is $190 to $322,200.
Overall annual costs related to foodborne bacterial diseases
in the United States were estimated at $4.8 billion (Roberts,
1989) to $8.4 billion annually (Todd, 1989). The results of

a foodborne illness can be detrimental to both restaurants and

17
consumers. Cbntinued reporting of outbreaks indicates the

need for safe food handling education.

2.4 Bacterial Pathogaas aad Foods Most Often Associated 11th

od no a s

Meat and poultry have often been associated with cases of
foodborne illness in the past (Bryan, 1980) . Between 1968 and
1977, meat and poultry, and products containing them,
represented 1,420 (54%) of the 3,668 total outbreaks reported.
While 225 (8%) of the total number of outbreaks were
attributed to foods in which meat or poultry may have been an
ingredient (Bryan, 1980).

Meat, poultry and produce items that are classified as
"potentially hazardous" do not always have the protection of
natural barriers. Therefore, these foods become an even
greater issue in the prevention of foodborne illness caused by
delivered foods (Bean and Griffin, 1990).

Traditional processing, which includes canning and
freezing, helps to eliminate potential pathogenic bacteria
that could lead to foodborne illness (Garg et a1., 1990).
Fresh fruits and.vegetables, however, are not subject to heat
treatment, preservatives, and additives provided by
traditional processing and may be subject to pathogenic
bacteria. Some produce, however, contains natural barriers,
such as peels, skin, and rind that help prevent against
potentially pathogenic bacteria entering into and growing in

the interior portion (Madden, 1992).

18

In 1983 Salmonella caused 39% of the bacterial foodborne
disease outbreaks, Staphylococcus aureus (8%) , Clostridium
botulinum (7%) and Clostridium perfringens (3%) (Bean et al.,
1990) . Over a five-year period, Salmonella was responsible
for the majority of reported bacterial disease outbreaks in
the United States (57%) (Bean et al., 1990; CDC, 1990).
2.4.1 Salmonella

Salmonella, a generic name representing nearly 2,000
different serotypes, remains a problem in relation to
outbreaks of foodborne illness in the United States (CDC,
1990) . Outbreaks of Salmonella are most often associated with
foods of animal origin, specifically beef, chicken, and dairy
products (Bean and Griffin, 1990; IFT Expect Panel on Food
Safety and Nutrition, 1988).

Ingestion of foods contaminated with Salmonella results
in gastrointestinal upset and fever (Unklesbay et al. , 1977) .
According to food safety experts, many cases of Salmonella may
be misdiagnosed as intestinal influenza by consumers and
physicians and are therefore underreported to the CDC (IFT
Expert Panel on Food Safety and Nutrition, 1988) . Although
Salmonella can be destroyed when heated to 74°C (165°F) or
higher (Unklesbay et al., 1977), it remains a cause in
numerous outbreaks of foodborne illness due to improper
heating (Bean and Griffin, 1992 and CDC, 1990).

Between 1973 and 1987, the majority of Salmonellosis
outbreaks with reported causal factors (n=504) occurred as a

result of improper holding temperature (83%), inadequate

19
cooking (67%) , and contaminated equipment (63%) (Bean and
Griffin, 1990). For many outbreaks, more than one factor was
responsible.

When foodborne disease outbreak data was compared for
1973-75 and 1985-87, a 75% increase in the proportion of
outbreaks and a 130% increase in the proportion of cases due
to Salmonella were observed by Bean and Griffin (1990).
2.4.2 Staphylococcus aureus

Common reservoirs for S. aureus include the human nasal
cavity, hair, and skin. Therefore, food handlers can easily
contaminate food products with S. aureus. This pathogen is
most often. associated. with. meat (especially' ham), dairy
products, cream-filled baked goods, potato salad, high-protein
leftover foods, and food mixtures.

Hassan et al. (1991) did, however, detect S. aureus in
salad ingredients with the highest growth shown in croutons
and green peppers. S. aureus strains grew rapidly in croutons
during the first 12 hours and then declined rapidly after 24
hours. Green peppers showed growth of S. aureus up to the
stage of enterotoxin production. Cell numbers decreased after
24 hours. Production of enterotoxins in croutons and green
peppers was negative.

Similar results were reported by Gourama et al. (1991)
where growth of S. aureus was found on salad bar ingredients.
These ingredients included canned carrots, french beans, plain

croutons, and green peppers. Again, there was no correlation

20
between bacterial growth on foods and production of
enterotoxins.

Between 1983 and 1987, 47 (7.8%) of the 600 reported
bacterial foodborne outbreaks in the United States were caused
by S. aureus (Bean et al., 1990). Between 1973 and 1987, the
majority of outbreaks of S. aureus where causal factors were
reported (n=272) occurred as a result of improper holding
temperature (98%) , poor personal hygiene (71%) , and
contaminated equipment (43%) (Bean and Griffin, 1990). For
many outbreaks, more than one factor was responsible.

2.4.3 Clostridium botulinum

Between 1973 and 1987, there were 231 outbreaks (8% of
the total outbreaks) of botulism in the United States.
Outbreaks in which causal factors were reported (n=69) found
that botulism, caused by Clostridium.botulinum, resulted from
inadequate cooking (91%) and improper holding temperature
(34%) (Bean and.Griffin, 1990). For many outbreaks, more.than
one factor was responsible.

Present in both soil and in the environment, Clostridium
botulinum has been isolated in fish (Baker et al., 1990),
fresh pasta (Glass and Doyle, 1991) and vegetables (Lund,
1990). Other foods, such as meat products, fruits,
condiments, and dairy products, have also been implicated in
outbreaks of botulism (IFT Expert Panel on Food Safety and
Nutrition, 1988). Botulism is also a concern in minimally

processed produce (Brackett, 1992).

21

Foodborne botulism results from contamination of food in
which Clostridium botulinum has grown and produced a toxin.
Outbreaks might be a result of raw food materials coming in
contact with processed foods or by contamination of foods
after processing. Neoproteolytic types can grow between 3.3°C
(38°F) and 45°C (113°F) with optimum growth and toxin
jproduction at 30°C (86°F) (IFT Expert Panel on Food Safety and
Nutrition, 1988).

2.4.4 Clostridium perfringens

Since the early 1960's the number of cases of food
poisoning caused by Clostridium perfringens has increased
dramatically. Between 1973 and 1987, Clostridium perfringens
represented 190 (7%) outbreaks and 12,234 (10%) cases (Bean
and Griffin, 1990).

Type A strains, usually found in soil, cause virtually
all cases of foodborne illness realted to Clostridium
perfringens (Lund, 1990). The most common food vectors are
meat and. poultry (IFT Expert Panel on Food Safety and
Nutrition, 1988). Clostridium perfringens was isolated from
samples of ground meat dishes and chick peas from a vending
operation (Bryan et al., 1992). Results of this study
indicated spore survival after cooking and germination.during
the display period. Nine of 21 (43%) samples of food tested
positive for Clostridium perfringens.

Clostridium perfringens is most often associated with
food prepared in fooodservice establishments including

restaurants, institutions, hospitals, factories, schools, and

22
caterers (Lund, 1990; IFT Expert Panel on Food Safety and
Nutrition, 1988). This Organism can multiply rapidly with an
optimum growth range of 15-20°C.

' In addition to the more common pathogenic bacteria
associated with outbreaks of foodborne illness, several
pathogens, some of which multiply at refrigeration
temperatures, have increased the incidence of foodborne
illness (Cox, 1989). These pathogens continue to be a public

health concern and are addressed in the next section.

2.5 gacterial Pathogens That Grow at Temperatures < 45°:

Lately, other pathogenic bacteria have been identified as
important agents of foodborne illness (Ryser and.Marth, 1989;
IFT Expert Panel on Food Safety and Nutrition, 1988). These
emerging pathogenic bacteria can grow at temperatures <45°F.
In the past, most bacterial pathogens identified in foodborne
outbreaks were mesophiles with an optimum growth temperature
of 90°F to 120°F. Since Yersinia enterocolitica, Escherichia
coli, Aeromonas hydrophilia and Listeria monocytogenes have
been shown to grow at colder temperatures (<45°F), they are
being identified.more often as the etiologic agent associated
with outbreaks of foodborne illness. They are more prevalent
because of (1) changes in eating patterns, ( 2) changes in
perception and awareness of what constitutes hazards, risks
and hygiene, (3) demographic changes, (4) changes in primary

food production, (5) changes in food processing technology,

23
(6) changes in handling and food preparation practices, and
(7) changes in the behavior of microorganisms (Cox, 1989).

The following subsections cite literature on pathogens
that have recently been identified as etiologic agents in
foodborne illness. The primary focus of the discussion is
temperature ranges which promote the growth of such pathogens
and subsequent outbreaks.

2.5.1 Yersinia enterocolitica

This organismtis a facultative anaerobic, gram-negative,
heat-tolerant psychrotrope that will grow in a temperature
range of 0° to 45°C (32° and 113°F). Optimal growth range is
22° to 29°C (72° to 84°F) (Ryser and Marth, 1989).

Yersinia enterocolitica has been isolated in a variety of
animals. However, only Yersinia enterocolitica emanating from
swine has been identified as a human pathogen (Toma and
Deidrick, 1975). Even though no outbreaks have been directly
associated with swine, Hanna et al. (1977) showed that raw
pork stored at 7°C (44.5°F) could grow a few hundred Yersinia
cells to millions/gram within ten days.

Yersinia also grows well in meat, seafood, and milk at
refrigeration temperatures (Lechowich, 1988) . Chocolate milk,
pasteurized milk, and tofu packed in unchlorinated spring
water have all been vehicles.of outbreaks (IFT Expert Panel on
Food Safety and Nutrition, 1988).

Only four reported foodborne outbreaks, three from milk
and one from tofu, have been associated with Yersinia in the

United States from 1973 through 1987 (Bean and Griffin, 1990;

24
Lechowich, 1988) . However, Yersinia remains a concern of food
microbiologists and public health authorities.
2.5.2 Escherichia coli

This pathogen is most often associated.with ground beef,
raw milk, and chicken (Doyle, 1990; Ryser and Marth, 1989).
It is also a concern in minimally processed produce (Brackett,
1992). Contaminated water, either by direct consumption or
presence in foods, is the main vehicle for transmission
(Doyle, 1990).

A gram negative, non-spore forming motile rod, that is
capable of growth at 34-114°F (Lechowich, 1988), Escherichia
coli (E. coli) has been the cause of many cases of diarrheal
disease in the United States (Doyle, 1990). Between 1973 and
1987, E. coli represented 10 (<1%) outbreaks and 1,187 (1%) of
all cases of foodborne illness in the United States. However,
in three of ten reported E. coli outbreaks with reported
causal factors, 50% were due to inadequate cooking (Bean and
Griffin, 1990).

Escherichia coli (0157:37) was first established in 1982
as the cause of two outbreaks of foodborne illness. In
Oregon, 26 cases were confirmed (Riley et al., 1983) and in
Michigan, 21 cases (Wells et al., 1983). In both outbreaks,
ground beef sandwiches were implicated as the food vector.

The majority of foodborne illness outbreaks reported
since 1982 have either implicated or associated undercooked
ground beef as the primary source of infection. Recently, E.

coli was the source of infection in an outbreak associated

25

with undercooked hamburgers at "Jack in the Box" restaurants
in Washington State and other Pacific Northwest states.. The
outbreak resulted in 350 cases of foodborne illness and two
fatalities (Michigan Beef Industry Commission, 1993).
However, there are still many questions regarding the
significance of E. coli as a foodborne pathogen (Ryser and
Marth, 1989).

2.5.3 Aeromonas hydrophilia

This pathogen has a psychrophilic growth range of 38-
107°F (3-42°C) , with optimal growth at room temperature of
32-50°F (0-10°C) (Snyder and Poland, 1991; Lechowich, 1988).
Since A. hydrophilia can grow at refrigeration temperatures,
the recommended "safe" storage temperature of 45°F (7°C) has
been questioned. The long-term (7 days) storage of food at
refrigeration temperatures of 45°F and above could contribute
to foodborne illness due to A. hydrophilia (Snyder and Poland,
1991; NRA, 1987).

The source of A. hydrophilia is animal and human fecal
matter. It is most often associated with meat, poultry, fish,
shellfish, dairy products, fresh fruits and vegetables, and
prepared food products (Snyder and Poland, 1991; Lechowich,
1988).

In a study conducted by Palumbo et al. (1985) .A.
hydrophilia was detected in virtually all retail red meats,
chickenf raw milk, and seafood sampled. In general, the
counts increased 10- to 1,000-fold after refrigerated storage

(5°C) for seven days. Results indicated that .A. hydrophilia

26
is capable of growth in foods of animal origin during long-
term storage.

A. hydrophilia was isolated in retail grocery store
produce. Produce items included parsley, spinach, celery,
alfalfa sprouts, broccoli, and lettuce (Callister and Agger,
1987). Two different strains showed growth in one day at 35
and 22°C. Growth was slowed at 12°C, but all strains grew
within 48 hours.

2.5.4 Listeria nonocytogenes

Recently,.Listeria.monogytogene5'has gained considerable
attention from epidemiologists and. microbiologists. L.
monocytogenes has been shown to cause abortion in pregnant
women and.meningitis in newborn infants and immunocompromised
adults (Marth, 1988). The genus Listeria consists of five
species, of which L. monocytogenes is the only proven human
pathogen. This organism is a non-spore-forming, psychrotropic
bacterium that grows between 34° and 113°F (1-45°C) (Brackett,
1988).

L. monogytogenes is widely distributed in the environment
and has been isolated in a variety of different sources
including feces from healthy human beings and animals, soil,
normal and mastitic cow's milk, and improperly fermented
silage (Brackett, 1988).

In the first major outbreak of listeriosis, cabbage that
had been fertilized with sheep manure was implicated as the

food vector (Schlech et al., 1983). Other implicated foods

27
include vegetables, milk, cheese, and fermented meats (Ryser
and Marth, 1989).

Listeriae have been identified in food processing
environments on items such as refrigerators and dishcloths
(Cox et al., 1989). The presence of Listeriae has also been
found on "ready to eat" pre-cooked, grilled chicken (Kerr et
al., 1990). Longer storage of products such as soft cheeses,
meats, salads, and vegetables, could increase potential
problems with psychrotropes such as Listeria (Cox, 1989) .
Although Listeriae have been identified in outbreaks of
foodborne illness, little is known about causation of the

disease (Cox, 1989).

2.6 HACCP: AR Appaoach to Reduce the Risk of Foodborna
Illaess

HACCP is one approach that can help identify
microbiological hazards at an early stage in food systems.
HACCP was designed to be a self-inspection process that
highlights potentially hazardous foods and how to handle them
safely in food handling environments (Eck and Ponce, 1993;
USDA/F818, 1989).

Pathogens associated with foodborne illness have been
recognized as such for years. HACCP has been used as a method
to control the growth of bacterial pathogens (Unklesbay et
al., 1977). However, cases of foodborne illness continue to

be reported to the CDC and are a result of negligence and/or

28
lack of safe food handling knowledge and/or practices (CDC,
1990; Unklesbay et al., 1977).

Food has been handled extensively at each step in the
food chain before it is received by consumers. Foodservice
handlers not trained to properly handle foods can increase the
risk of foodborne illness of customers (Burch and Sawyer,
1991; Labuza, 1989) . Add the untrained consumer to the
untrained foodservice handler and the potential for
microbiological hazards significantly increases (Figure 1).

HACCP was intended for use with various foodservice
systems such as commissary, conventional, and ready-to-serve
operations (Eck and Ponce, 1993) . However, delivered food
involves both the foodservice handler and the consumer in the
food handling chain (Figure 1) . Many critical control points
are encountered within the food handling chain. Each step in
the chain requires accurate knowledge and appropriate
practices related to safe food handling.

Foodservice handlers are exposed to a variety of critical
control points in the food handling chain. These include
receiving, cook/chill methods, chilling, preparation/assembly,
storage, and distribution. Contamination can occur during
receiving, the cook/chill process or preparation/assembly.
Bacterial growth can occur during the cook/chill procedure,
chilling, storage, or distribution. Survival of pathogenic
bacteria is likely throughout the food handling chain (Figure

1).

29

Equipment used during processing and production is also
included as a critical cOntrol point. In one study conducted
by’ Garg' et al. (1990), microbial counts were taken of
vegetables during a variety of processing steps. conveyor
belts, centrifugation, and filling operations were not found
to be sources of contamination. However, during the shredding
process, microflora increased from 2.0 x 104 to 7.8 x 105 in
cabbage and from 1.8 x 104 to 1.4 x 106 in lettuce.
Pseudomonas was detected as the most predominant microflora in
samples of spinach, cauliflower, and carrots.

Catering establishments have been implicated as vehicles
in outbreaks of foodborne disease (CDC, 1990). Consequently,
Bryan et al. (1981) conducted a hazard analysis which
evaluated product temperatures throughout processing and
assembly, measured pH, and tested products for foodborne
bacteria within a catering establishment. Results indicated
that the number of foodborne pathogens isolated from product
samples were insignificant. Although this study indicated
that safe food handling practices were employed, consumers
still have the potential to mishandle the food. Therefore,
handling instructions and associated foodborne illness risks
should be communicated to consumers (Bryan et al., 1981).

A study conducted by Wyatt (1979) indicated a need for
training programs in sanitation and safe food handling
procedures for food retail employees at all levels.

Similarly, Burch and Sawyer (1991) determined that safe food

30
handling training was needed for convenience store managers
and employees.

Consumers who receive delivered food are exposed to
certain critical control points: the storage, heating, and
handling of leftovers. Contamination can occur during storage
and handling of leftovers. Bacterial growth can occur during
improper storage, and.the survival of some pathogens is likely
during heating and storage. With fresh, delivered foods and
the identification of pathogens that grow at refrigeration
temperatures, exclusion of consumers from the HACCP system
puts consumers at greater risk of foodborne illness. Studies
have shown that consumers alone cannot.be responsible for safe
food handling (Chin, 1992; Li, 1992; Williamson et al., 1992) .

The question of "who holds responsibility for foodborne
illness resulting from consumer mishandling?" remains
(Brackett, 1992). Is the industry responsible because they
allowed pathogenic bacteria to lgrow’ and. remain in food
provided to consumers or should consumers be responsible for
safe food handling? HACCP has traditionally been used by food
microbiologists, food processors, and foodservice handlers.
However, tailored HACCP programs have been recommended
specifically for produce processors (Hurst and Schuler, 1992)
and for the production of wrapped, ready-to-eat sandwiches

(Felix, 1992).

3.0 MATERIALS AND METHODS

The purpose of this study was to assess the safe food
handling knowledge, practices, and opinions of consumers who
ordered food from Green Gourmet, a campus-wide lunch delivery
service at Michigan State University (MSU). The procedures
followed. to achieve this 'purpose are (described in 'this

section.

3.1 Green Gourmet

Green Gourmet was developed as a lunch delivery/take-out
service which provided healthful lunch selections within the
MSU community (Appendix A). The menu items were prepared at
the MSU Union kitchen; delivery to MSU offices was available.

Green Gourmet was initially test marketed in the spring
of 1989 for MSU employees who worked in either the Food
Science Building or Agriculture Hall on the MSU campus.
Results of the test market showed a strong perceived consumer
need for a campus lunch delivery/take-out service that was
convenient and provided nutritious meals. During the summer

of 1989, this lunch service was extended.to all MSU’buildings.

31

32
The four main objectives of the Green Gourmet lunch
service were:

1. To provide a convenient lunch service for employees at
MSU .

2. To provide nutritious lunch options to vending machines.

3. To provide a nutritional analysis of Green Gourmet menu
items to increase the nutrition knowledge of MSU employees
and enable them to make informed decisions about healthful
food choices.

4. To provide a gourmet environment which includes appealing
food presentation and personal service.

3.2 Sample Selection

The sampling frame for the present study was the subset
of MSU employees who had received lunch prepared by Green
Gourmet between January 2, 1990 and March 18, 1991. There
were 12,103 employees (excluding student employees) at MSU
during the 1989-90 academic year. These employees represent
the population of all possible customers for Green Gourmet.
To identify the MSU employees who had received and/or eaten a
lunch from Green Gourmet, the list of names of people who had
ordered a Green Gourmet lunch January 2, 1990 through March
18, 1991 was compiled from Green Gourmet order forms (Appendix
B).

The Green Gourmet order form allowed an individual or
group of individuals to place an order. When an order was
being placed for an individual, their name‘was recorded at the
top of the order form. If a group of two or more individuals

were placing an order, the names of the people for whom the

33

lunch items were ordered was written at the bottom of the
order form. Therefore, the sample for the present study
consisted of the person who placed the order as well as the
name or names of the people for whom a lunch was ordered.

All Green Gourmet customers included in this sample were
mailed a questionnaire for this study (Appendix C). The data
collection period was limited to 15 months to decrease the
effect of memory as a threat to validity. A total of 245

questionnaires were mailed out for this study.

3.3 Pilot Testiag Questionnaire

Only MSU employees who had received food from Green
Gourmet at lunchtime between January 1990 and February 1991
were included in the pilot test. Using a table of random
numbers, a total of 25 Green Gourmet customers were selected
from the sampling frame to participate in the pilot testing of
the questionnaire. These participants were not included in
the final data collection phase of this study. Participants
were asked to complete a questionnaire (Appendix D) and
provide feedback on the length, content, and clarity of the
questionnaire. .Additional comments or suggestions that would
improve the quality of the questionnaire were also requested.
Twenty-five questionnaires were mailed; eleven were completed
and returned (44% response rate).

The pilot test (n=25) was conducted in February of 1991.
Responses were evaluated by reviewing the consistency between

questions and the frequency of "I do not know" responses.

34
Length, content, and clarity were evaluated based on responses
to open-ended questions.

An item analysis was conducted to assess reliability,
difficulty and discrimination of five knowledge questions
(Table 2) (Carmines and Zeller, 1985). The mean score of the
ten persons who responded to the five knowledge questions for
the pilot test was 2.5 (50%).

The reliability (Kuder Richardson Reliability #20) of
this five-question scale was 0.47. Reliability in this
research referred to whether the instrument discriminated
between masters (upper group scorers) and non-masters (lower
group scorers). The reliability score was influenced by the
total number (n=5) of items on the questionnaire that assessed
knowledge.

The difficulty of individual questions ranged from 10-90,
with a mean of 50. The difficulty index is defined as the
proportion of total respondents who selected the correct
response. The mean difficulty score was influenced by low
scores on two items (questions 4 and 5) . These questions were
more difficult than the multiple choice items (questions 1, 2,
and 3) because they were open-ended questions. These open-
ended questions required respondents to identify the minimum
reheating temperature required for leftovers (165°F) and the
maximum safe operating temperature of a refrigerator (40°F).
Although these questions were difficult, they were considered

necessary and appropriate for this research.

35

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one Awbm mouv msoum noun: 0:» no mmmucoonmm on» cowsumn oosououuao «a
uncommon uoonuoo 0:9 omuomaom 0:3 musoocommou no :oHuuomoua a

 

 

mm on ousumuoaaou soaumuomflumou Renown .m
mm oH muo>ouuoa mo onwusoaou Homonm .e
mm on nvsoum Hoflumuoon Mom msowuaosoo .n
mm om ooou enemas «0 coauooauwusmofl .m
mm ow owuouoon mo monsoon coon .H
«rsowumsaafiuomwo «auasowmuwa DamosxaoUH

 

.mcofiunosu mmooasosx no new» uoHaq on» Bonn muasmou uwu>aoso aouH .m manna

36

The mean discrimination level was 33. The discrimination
index is defined as the difference between the proportion of
high scorers (upper 27%) who selected the correct response
minus the proportion of low scorers (lower 27%) who selected
the correct response. The ability of the questions to
discriminate between masters (high scorers) and nonmasters
(low scorers) was acceptable for all knowledge questions.

Based on the results of the item analysis, all questions
were considered appropriate regarding level of difficulty and
discrimination for inclusion in the final version of the
questionnaire. Revisions were made and the final

questionnaire was printed (Appendix C).

3.4 Qaesaionnaira pevalopment

A booklet-style questionnaire was designed for use in
this study (Appendix C). The questionnaire contained five
questions about safe food handling knowledge, seven questions
concerning practices related to safe food handling, and three
questions to assess opinions of the respondents on safe food
handling. In addition, nine demographic questions were
included at the end of the questionnaire.

A cover letter was enclosed with the questionnaire
(Appendix E). The letter explained the purpose of the study
and the issues addressed in the body of the questionnaire.
Additionally, a University Committee on Research Involving
Human Subjects (UCRIHS) consent form was also distributed with

each questionnaire (Appendix F). Participants were asked to

37
complete the consent form before proceeding with the
questionnaire and to return the form with the questionnaire.
The questionnaire, cover letter, and consent form were

reviewed and approved by the UCRIHS at MSU (Appendix G).

3.5 Qistributioa of Questioanaires

For this study, 245 questionnaires were distributed in
April of 1991 via MSU campus mail. To increase the likelihood
that the questionnaires were sent to the correct campus
address, addresses of Green Gourmet users in the sample were
verified using the current MSU directory (September 1990).
This method was preferred rather than using the campus address
appearing on the Green Gourmet order form because that address
might not have been the current office address for
participants. The participants were requested to return the
completed. questionnaire ‘using campus ‘mail. Of the 245
questionnaires initially mailed, 68 were returned (28% initial

response).

3.6 Follow-Up

Two types of follow-up were conducted to increase the
response rate in this study: (1) telephone calls and (2) a
second mailing which included a revised cover letter and a
second copy of the questionnaire.

The telephone call follow-up was conducted on April 26,
1991, three weeks after the first questionnaires were mailed.

Green Gourmet customers who did not respond to the initial

 

38

mailing, were contacted by telephone. Of the 177 remaining
participants, 93 (52%) were able to be contacted by telephone.
Of those contacted, 11 (12%) were uninterested in completing
a questionnaire and 25 (27%) were unavailable to participate
in the study (two on military leave, two on sabbatical, three
on maternity leave, three retired, four out-of—town, five
unavailable, and six no longer working at MSU). Of the 84
remaining participants who were not personally contacted, a
message was left with 46 which encouraged them to return the
questionnaire; 38 were unable to be contacted.

As a result of the telephone call follow-up, 43
additional questionnaires‘wereimailedm IMailed questionnaires
were requested or were part of the 38 who were unable to be
contacted. The follow-up mailing included a cover letter
explaining the purpose of the follow-up and a replacement
questionnaire. As a result of the telephone call follow-up
and second mailing, an additional 64 surveys were returned
(54% response rate).

To calculate an accurate response rate, noneligible and
unavailable participants were removed from the sample.
Noneligible participants (17) were defined as people who had
never received and eaten an office-delivered lunch from.Green
Gourmet between January 2, 1990 and March 18, 1991.
Unavailable participants (25) were defined as people who were
unable to participate in the study because they were on
military or maternity leave, on sabbatical, retired from or

were no longer 'working' at IMSU, or ‘were out-of-town or

39
unavailable at the time of the study. Of the original 245
participants, 17 were classified as noneligible and 25 as
unavailable resulting in a total sample size of 203. The

adjusted response rate was 65% (n=132).

3-7 W

The Statistical Package for the Social Sciences
(SPSS/PC+, version 4.0.1, 1990) was used for all analyses in
this study. A frequency (% response) was calculated for all
questions. The safe food handling knowledge responses were
scored. as correct. or incorrect" IFor’ each. of the‘ five
knowledge questions, a point was given for each correct
answer. A total score of five was possible, with a score of
0 representing no correct answers and 5 representing all
questions answered correctly (minimum = 0, maximum = 5) .
For safe food handling knowledge, the difference in score
distributions among age, gender, educational level, and race
was analyzed using cross tabulations. Responses to each of
the safe food handling practice questions were categorized as
desirable or undesirable. The level of significance selected
for all statistical analyses was P50.05 (significance

designated by *).

 

4.0 RESULTS AND DISCUSSION

The results of the questionnaire were analyzed to
determine: (1) if participants were knowledgeable about safe
food handling concepts related to office-delivered food; (2)
if participants followed safe food handling practices when an
office-delivered lunch was received, eaten, or stored; and
( 3) respondents' opinions related to safe food handling.
Results were also analyzed to determine if the demographic
characteristics of respondents were related to their safe food

handling knowledge.

4.1 Qaaographics of Respaadaata

Demographic data of the 132 respondents are presented in
Table 3. For this report, results related to race were not
used for statistical comparisons due to the high number of
white respondents (93.1%). IHowever, data on. race *were
included in the tables for informational purposes.

Those with the highest rate of response were 40-44 years
of age (n=27, 20.6%) . The demographic age group between 20-24
years of age constituted the smallest group of respondents
(n=3, 2.3%). Similar results were found by Williamson et al.
(1992) who reported results of a survey on home food

preparation practices (n=869) . Most of the respondents in the

40

 

41

Table 3. Demographic data of respondents to a questionnaire
on safe food handling knowledge, practices and opinions of
consumers who received office-delivered food at lunchtime.

 

 

DEMOGRAPHIC VARIABLE FREQUENCY PERCENT
(n)* (%)
AGE
20-24 3 2.3
25-29 15 11.5
30-34 12 9.2
35-39 19 14.5
40-44 27 20.6
45-49 20 15.3
50-54 16 12.2
55-59 12 9.2
60 or older 7 5.3
TOTAL 131 100.0
GENDER
Female 101 77.1
Male 30 22.9
TOTAL 131 100.0
BBCE**
Black 4 3.1
Hispanic 3 2.3
White 121 93.1
Other*** 2 1.5
TOTAL 130 100.0
0 E UC O 0
High school
graduate 8 6.2
Some college 34 26.2
College
graduate,
associates
degree 8 6.2
College
graduate,
Bachelors degree 21 16.2
Some graduate
school or
professional
school 9 6.9
Graduate school
or professional
school graduate 50 38.5
TOTAL 130 100.0

* = demographic questions were not completed by all
respondents (n=132)

Asian/Pacific Islander and American
Indian/Alaskan Native respondents = 0

*** = both responses to other were "European"

**

42
study by Williamson et al. (1992) were 35-44 years of age
(24%); the demographic age group which responded least were
those 24 years old and less (4%).

Of those who responded to the present study, 77.1%
(n=101) were females and 22.9% (n=30) were male. Other
studies on safe food handling have also shown a higher number
of female respondents (Chin, 1992; Woodburn and Van DeRiet,
1935).

Data on level of education completed by respondents is
also reported in Table 3. Most respondents indicated they had
received a graduate or professional degree (n=50, 38.5%).
Eight (6.2%) respondents indicated they had at most a high
school degree. Other studies conducted on similar topics
showed that most respondents had only a high school degree
(Woodburn and Van DeRiet, 1985; Jones and Weimer, 1977).

The majority of respondents in the present study were
white (n=121, 93.1%) . The smalest number of respondents (n=2,
1.5%) were categorized as "other" and identified as
"European."

When asked "have you ever received information on safe
food handling?" (Appendix C, question 22), 51.5% responded
"yes" and 48.5% responded "no" (n=132) . Respondents were then
asked to identify the sources from which they obtained
information on safe food handling (Appendix C, question 23).
Primary sources indicated were magazines (31.1%), family and
friends (25%), and newspapers (24.2%). Similar results were

found by Chin (1992) when third-grade teachers in Michigan

 

43
(n=439) were surveyed regarding safe food handling knowledge.
Sources from.*which ‘teachers obtained safe food. handling
information were most often newspaper/magazines (66%) and
friends and family (40.4%). Gravani et al. (1992) indicated
that respondents (n=869) to a Cornell University survey on
consumer food safety knowledge felt that newspapers (75%),
magazines (75%), and health professionals (75%) were the most

reliable sources for food safety information.

4.2 Knowledge of Safe Food Haadling

The first research objective of this study was to assess
consumer knowledge about safe food handling concepts related
to office-delivered food. To determine safe food handling
knowledge, respondents were asked to answer five questions--
two on causes of foodborne illness (Appendix C, questions 8
and 10) and three on temperature control (Appendix C,
questions 9, 13 and 14). Table 4 lists the results of the
safe food handling knowledge question responses of all
respondents. Most respondents were knowledgeable about causes
of foodborne illness but did not know the answers to questions

related to temperature control.

 

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48
4.2.1 Causes of foodborne illness

When asked "Which 'of the following can carry harmful
bacteria that cause foodborne illness?" (Appendix C, question
8), 65.1% of respondents knew that fresh fruits and
vegetables, healthy people, and raw chicken breast can carry
harmful.bacteria.that.could.cause foodborne illness (Table 4).
However, 28.6% selected only the response "raw chicken
breast"; 6.3% indicated that they did not know the answer.

Recently, fruits and vegetables have received a
considerable amount of attention in relation to food safety.
The potential for 'microbial. contamination. in jproduce is
considered high (Madden, 1992). Contamination could occur
from a variety of conditions to which produce are exposed.
These conditions include growth, harvest, and method and
duration of distribution.

The knowledge question, "Certain types of bacteria which
cause food poisoning can grow:" (Appendix C, question 10) was
answered incorrectly by almost 26% of respondents (Table 4).
These respondents indicated that bacteria can grow only at
room temperature and not at refrigerator temperatures.
Another 7.6% did not know the answer; 66.7% responded
correctly. Numerous studies have shown that pathogenic
bacteria can grow at refrigeration temperatures (Gourama et
al., 1991; Doyle, 1990; Corlett, 1989; Cox, 1989; Moberg,
1989; IFT Expert Panel on Food Safety and Nutrition, 1988;

Lechowich, 1988).

 

49
4.2.2 Temperature control

For the knowledge question, "Which of the following foods
is microbiologically safe to consume after sitting out at room
temperature for more than two hours?" (Appendix C, question
9), nearly 3/4 of respondents (71.8%) knew that a roast beef
sandwich, pasta salad, and vegetable salad were probably not
microbiologically safe to consume after sitting out at room
temperature for more than two hours (Table 4) . However, 19.8%
answered incorrectly and 8.4% did not know the answer.

The knowledge question, "Leftover delivered lunch entrees
that are to be served hot should be reheated to an internal
temperature of:" (Appendix C, question 13) , was answered
correctly’ by' one (0.8%) respondent, and 109 respondents
(83.2%) did not know the answer (Table 4) . A suggested
improvement for future research would be to accept a range
(ie. 160-165°F) as a correct response. For the purposes of
this study, one answer (165°F) was accepted as the correct
response.

Heating food to an internal temperature of 165°F (74°C)
destroys most vegetative cells present in foods (Unklesbay et
a1 . , 1977) . Heating does not always destroy bacterial spores,
but the viable population of bacteria is reduced, and the
possibility of foodborne illness is minimized.

The knowledge question, "A refrigerator should operate at
a temperature no higher than:" (Appendix C, question 14) was
answered correctly (no Ihigher’ than 40°F) by 31 (23.8%)

respondents (Table 4) . Seventy respondents (53%) did not know

 

—7——"—"”"

50
the answer. Similar results were obtained by Gravani et al.
(1992). In their study, 42% of respondents from a national
consumer survey did not know the maximum safe operating
temperature for a refrigerator.

The public health code of Michigan (MEHA, 1989)
identifies 45°F as a safe temperature for cooked foods that
are to be served cold. In order to maintain food temperature
at 45°F or less, the United States Department of Agriculture
(USDA) and Food Safety and Inspection Service (F818) (1989)
have recommended. that. refrigerators should operate at a
maximum of 40°F for optimal safety. Similarly, the Food
Marketing Institute (1989), recommends that cooked foods that
are to be served cold, should be held at 40°F or below while
in a refrigerator.

4.2.3 Safe food handling knowledge scores and mean scores

To further examine safe food handling knowledge, the five
knowledge questions (Q8, Q9, Q10, Q13, and.Q14) for this study
were used to describe the level of safe food handling
knowledge among respondents. Answers were coded to indicate
a correct or incorrect response. Safe food handling knowledge
scores and mean score results are shown in Table 5.

Respondents had an overall (n=132) mean knowledge score
of 2.2 (44% correct) (Table 5) . Of the 132 respondents, eight
(6.1%) answered all five knowledge questions incorrectly, 30
(22.7%) answered one question correctly, 34 (25.8%) answered
‘two questions correctly, 42 (31.8%) answered three questions

(nerrectly, 18 (13.6%) answered four questions correctly, and

 

51

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52

none on the 132 respondents answered all five knowledge
questions correctly. Similar results were found by Chin
(1992) where third-grade Michigan teachers had a mean
knowledge score of 55.5% (n=8). In a study conducted by the
USDA.and FDA (1991) on food safety knowledge (n=2,797), 97% of
respondents rated themselves as "average" or "above average"
with respect to knowledge regarding food safety issues.

4.2.4 Statistical analysis of safe food handling knowledge

The second research objective was to determine if
demographic characteristics of respondents were related to
their safe food handling knowledge score. Mean safe food
handling knowledge scores were cross-tabulated with three
demographic variables; age, gender, and education (Table 5).
Because the size of the respondent population was small,
demographic variables (excluding gender) were collapsed from
four to two categories each (Figure 2).

Demographic variables were not statistically related to
mean knowledge score (Table 6). Respondents in the age group
44 and younger (n=76, 58%) had a mean food safety knowledge
score of 2.2 and those 45 and older (n=55, 42%) had a mean
score of 2.3. Those with a bachelors degree or less had a
mean knowledge score of 2.1 (n=50, 38%), and those with at
least a bachelors degree and above had a mean score of 2.3
(n=80, 62%).

Williamson et al. (1992) assessed food safety knowledge

of consumers to determine if there was a difference in

53

DEMOGRAPHIC VARIABLES

Age................ ........ .......

Gender ............................

Ethnicity .........................

Education ......... . ...............

(1)

(1)

(2)

QAIEQQBIES

20-44
45+ (included those who
were age 45 and older)

F (female)
M (male)

W (white)

0 (other, included
those who were Black,
Hispanic,Asian/Pacific
Islander, American
Indian/Alaskan Native
and European)

<Bach (included those
who had less than a
bachelor degree)

>Bach (included those
who had a bachelor
degree, some graduate
or professional school,
or a graduate or
professional school
degree)

Figure 2. Collapsed demographic variables and categories for
a study on safe food handling knowledge, practices,
and opinions of consumers who received office-
delivered food at lunchtime.

 

54

 

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55

knowledge score between age groups and educational levels.

Results indicated those 35 years of age and less had the
lowest scores and those 36-65 years of age had an increase in
knowledge score. Mean scores increased with educational level
up to that of associate degree, but decreased for college
graduates and those with advanced degrees. In the present
study, differences in knowledge scores between educational

levels and between age groups were not found.

4.3 Safe Food Hangling Practices

The third. research. objective: of this study' was to
determine if consumers followed recommended safe food handling
practices when office-delivered food.was received, stored and
consumed. Respondents were asked to answer questions about
their practices regarding personal hygiene (Appendix C,
question 1), food storage at an office (Appendix C, questions
2 and 12) , and food consumption and preparation practices
(Appendix C, questions 4, 6, 7 and 11). Table 7 includes the
frequency of responses and percentages for questions about
safe food handling practice.

The practice question with the smallest number of
desirable responses was "I wash my hands with warm soapy water
and then rinse them before eating a delivered lunch at my work
place" (Appendix C, question 1) ; only 9.1% of respondents
indicated "always" (Table 7). Schafer et al. (1993) found
that consumers with high readiness and health motivation but

low self-efficacy might be unable or unwilling to act upon

 

56

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60
their concerns related to safe food handling. Furthermore,
Woodburn and Van DeRiet (1985) found that 34% of consumers
(n=100) did not wash their hands after handling raw chicken
and before cutting vegetables for salads.

For the present study, the practice question with the
largest number of desirable responses was "I let a lunch that
has been delivered to my work place set out at room
temperature for two hours or more before I eat it" (Appendix
C, question 2); 72.7% "never" allowed office-delivered food to
remain at room temperature for two hours or more before it was
eaten (Table 7) . However, some respondents "always" (2.3%) or
"almost always" (1.5) let.their office-delivered 1unch.set.out
at room temperature for two hours or more.

These results are not consistent with those of Woodburn
and Van beRiet (1985). Respondents in their study would let
roast beef (24%) and chicken salad (13%) remain at room
temperature for more than three hours. In addition, 50% of
respondents in the Woodburn study would allow most foods to
cool to room temperature before refrigerating.

When asked, "While you are waiting to eat your delivered
lunch at work, where do you normally store it?" (Appendix C,
question 12), respondents indicated they most often stored
their office-delivered lunch on a counter, table, or desk top
(48.8%), or they stored it in a refrigerator (44.8%) (Table
7). Results from other studies were not available on safe
food handling practices of consumers who received office-

delivered food.

 

61
4.4 Qpinions on safe zood Handling

The fourth research objective of this study was to assess
consumer opinions related to safe food handling of office-
delivered food. To determine opinions, respondents were asked
to answer one question about each of the following topics;
packaging (Appendix C, question 3), microbiological
contamination of delivered foods (Appendix C, question 5) , and
food safety labeling. Table 8 includes the frequency and
percent of responses for food safety opinion questions.

When asked "The delivered lunch items that I receive at
work are improperly packaged" (Appendix C, question 3), the
majority of respondents (91.5%) believed that their delivered
lunch items were "never" (44.2%) or "almost never" (47.3%)
improperly packaged (Table 8).

When asked "In my opinion, delivered lunch items that I
receive at work are free from microbiological contamination"
(Appendix C, question 5), the majority (71.4%) believed that
their delivered lunch items were "always" (15.2%), "almost
always" (44.8), or "usually" (11.4%) free from microbiological
contamination at the time of delivery. According to a Food
Marketing Institute study (1992) , there was a lack of consumer
confidence in overall food safety. Of the 1,000 consumers
surveyed, 9% (up from 3% in 1991) were concerned about
contamination from bacteria.

Lastly, 64.4% of respondents indicated that they were not

willing to pay more for an office delivered lunch that

 

 

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64
provided safe food handling information (Appendix C, question

24); only 2.3% would pay considerably more.

4.5 gmplications

In this study, Green Gourmet customers at MSU’were asked
to complete a questionnaire which assessed safe food handling
knowledge, practices, and opinions as they related to office-
delivered food (Appendix C). Responses in all three areas
were rated as poor by this researcheru Other researchers have
indicated inadequate safe food handling knowledge and
practices of respondents (Chin, 1992; Li, 1992; Williamson et
a1., 1992; Burch and Sawyer, 1991; Wyatt, 1979).

4.5.1 Safe food handling knowledge, practices, and opinions

Respondents in the present study had a mean safe food
handling knowledge score of less than 50% on five questions.
According to a consumer survey (n=1,000), consumers place the
most faith in their own knowledge to ensure the safety of the
foods they buy (40%), followed by government (21%),
manufacturers (20%), and food stores (9%). However, results
from the present study indicate that consumers answered less
than 50% of the safe food handling questions correctly. In
addition, the question on hand washing had the highest number
of undesireable responses.

Results of this study indicated that consumers did not
have a high enough safe food handling knowledge score or
practice safe food handling procedures often enough to ensure

the safe consumption of foods delivered to their offices at

 

1

 

65
lunchtime. In the opinion of this researcher, safe food
handling information related to delivered food is needed.

Consumers in the present study received information on
safe food handling from magazines (31.1%), family and friends
(25%) and newspapers (24.2%) (Appendix: C, question 23).
Similar consumer sources of safe food handling information
were mentioned by other researchers (Chin, 1992; Gravani et
al., 1992). In the opinion of this researcher, the current
sources of information that consumers use have not been
effective in helping them to increase safe food handling
knowledge and desireable practices with relation to delivered
food. With the onset of new technology and emerging
pathogenic bacteria that are resistant to cold temperatures,
there is a need for specific safe food.hand1ing information on
cold delivered food. To communicate safe food handling
information related to cold delivered food to consumers, a
label could be used. This label could be adhered to the
package of delivered food.

In the opinion of this researcher, safe food handling
information related to delivered food was not thought of as a
high priority to those who responded to this survey (Appendix
C). When asked "would you be willing to pay more for office-
delivered food.if there was a label added.that.had information
on safe food handling, such as consume by date or storage
information?", 64.4% (n=85) of respondents indicated that they
would not pay more. In this study, reasons for not wanting

safe food handling information were not determined. Reasons,

I.

66
however, could have included: (1) current price of Green
Gourmet food was the maximum customers would pay, (2) Green
Gourmet customers did not believe that safe food handling
information was important or necessary, or (3) Green Gourmet
customers were unaware of their poor safe food handling
knowledge and practices.

In addition to poor knowledge, only 9.1% (n=12) of
respondents in the present study indicated they "always" wash
their hands before consuming office-delivered food. In this
study, reasons for not washing hands before consuming
delivered food were not determined. Responses, however, could
indicate that respondents do not know that hand washing can
minimize the spread of harmful bacteria that could cause
foodborne illness. Personal hygiene, such as hand washing, is
a safe food handling practice that is necessary to help
decrease the rate of foodborne illness in the United States
(CDC, 1990; Bryan, 1988) . 0f the reported outbreaks of
foodborne illness between 1973 and 1987 in which causal
factors were reported, 59% were due to poor personal hygiene
(Bean and Griffin, 1990).

Prompt refrigeration of food is a practice that is
important to optimal safety of delivered food (IAMFES, 1991;
Corlett, 1989; Lechowich, 1988). For the present study, 98.5%
(n=129) of respondents indicated they wait less than one hour
before they consume office-delivered food (Appendix C,

question 11). Yet, only 44.8% (n=56) stored their food in a

67
refrigerator during the time period between receiving and
consumption (Appendix C, question 12).

In relation to bacterial contamination, two hours or less
is suggested for the amount of time that food can "safely" be
held at room temperature. During this two hour period,
quality could decrease and risks associated with delivered
food might increase (Figure 1). Change in quality and risks
could occur because food :might. have been. mishandled. by
foodservice personnel before it was received by the consumer
(Chin, 1992; Burch and Sawyer, 1991; Martin, 19918; wyatt,
1979).

4.5.2 Level of risk of delivered food prepared by a
cook/chill system

Risk of foodborne illness might be higher for consumers
who handle delivered food from a foodservice establishment
using a cook/chill system as opposed to a "brown bag" meal or
food from home (Farquhar and Symons, 1992; Bryan, 1990). A
cook/chill system can be defined as a method where food is
prepared and either preplated or put into bulk containers then
rapidly chilled to 45°F or less and stored for at least two
days until use.

Risk of foodborne illness increases with relation to
delivered food because food must first be handled by
foodservice personnel then distributed to consumers (Figure 1)
(Burch and Sawyer, 1991; Wyatt, 1979). In the study conducted
by Burch and Sawyer (1991), distribution of food was a major

factor in growth of pathogenic bacteria in sandwiches. The

 

68
higher the risk of foodborne illness, the greater the need for
consumer knowledge in safe food handling.
4.5.3 Labeling

One method to communicate risks and associated safe food
handling practices related to office-delivered food is in the
form of a label to consumers who receive delivered food
(Figure 3) . Risk Assessment and communication associated with
food handling have recently been recognized as important tools
for conveying information (Felix, 1992; Bryan, 1988). The
critical control points that require greatest emphasis in the
consumer communication process are storage and handling of
food (IAMFES, 1991; CDC, 1990; Bryan, 1988).
4.5.3.1 Color-coding .

To communicate risks of delivered food to consumers, a
color-coded label system is recommended. Three different
labels are proposed: (1) red = "high risk" food, (2) yellow
= "moderate risk" food and (3) green = "low risk" food. These
labels are based on three general categories which identify
specific foods according to their level of risk (Farquhar and
Symons, 1992) . These researchers recommended that fresh meat,
fresh poultry, ready-to-eat and open-pack cold meats and
poultry, fresh and smoked fish and shellfish be stored.between
30 and 34°F; milk, cream, yogurts, soft cheeses, coleslaw,
prepared salads, mayonnaise, cut fresh fruit, sliced
mushrooms, bakery goods, pizza and products prepared by a
formal cook/chill catering system be stored between 32 and

38°F. Other foods such as chips, cookies, muffins and uncut

69

 

HIGH RISK FOOD

REFRIGERATE IMMEDIATELY
AFTER RECEIVING. CONSUME-BY-(DATE)

PLEASE REMEMBER TO WASH HANDS BEFORE EATING.

 

 

MODERATE RISK FOOD

REFRIGERATE IMMEDIATELY
AFTER RECEIVING. CONSUME-BY-(DATE)

PLEASE REMEMBER TO WASH HANDS BEFORE EATING.

 

 

 

LOW RISK FOOD
EXPOSURE TO TEMPERATURES ABOVE ROOM
TEMPERATURE COULD EFFECT QUALITY OF THIS ITEM.
CONSUME-BY-(DATE)

PLEASE REMEMBER TO WASH HANDS BEFORE EATING.

 

Figure 3.

of delivered food.

 

 

 

Examples of safe food handling labels for consumers

70
fruit require minimal temperature control for quality but not
to the sane degree as categories one and two above.

A color-coding system such as the one proposed by this
researcher, would be relatively inexpensive, especially in
comparison to costs associated with a foodborne illness
outbreak (Todd, 1989). Cost of labels would be approximately
$.03/5,000, excluding labor and education costs. This color-
coded label system could also be used with low literacy groups
to indicate level of foodborne illness risk associated with
delivered food.
4.5.3.2 Label text

To communicate desired safe food handling practices
associated with delivered food, a label statement indicating
storage information, consume-by-date and safe handling
procedures could be included (Figure 3). At the 1992
Conference for Food Protection, label statements such as
"Important-must be kept refrigerated" were highly recommended
for ready-to-eat sandwiches (Felix, 1992). In the opinion of
this researcher, label statements could be used with almost
all types of delivered food, not just sandwiches.

In addition to a message which communicates the
importance of refrigeration, this researcher also believes
that the label should include consume-by-date information.
Consume-by-date information would indicate to a consumer the
last day the associated food ‘would be considered
microbiologically safe to consume. However, consume-by-date

would only be effective if safe food handling practices were

 

 

71
followed by food handlers before consumers receive the
associated food item.

Unfortunately, current Michigan regulations allow
foodservice establishments to determine consume-by-dates of
food items. In the opinion of this researcher, the lack of
regulation regarding consume-by-date could be contributing to
potential problems with pathogenic bacteria. For foodservice
handlers to provide accurate safe food handling information on
labels, therefore increasing' the safety of foods before
reaching the consumer, a safe food handling training program
could be ideveloped for foodservice jpersonnel (Burch. and
Sawyer, 1991; Martin, 19918; Wyatt, 1979) . The training
program could standardize consume-by-date information on
delivered food labels and increase safe food handling

knowledge and practices of foodservice personnel.

5.0 CONCLUSIONS

The results of this study have indicated the need for
safe food handling information for consumers who receive
office-delivered food at lunchtime. In the opinion of this
researcher, a label which communicates risk of foodborne
illness and associated safe food handling practices could be
effective in educating consumers of delivered food. This
label method could be implemented while only incurring minimal

cost.

5.1 Recommendat o for Future Research

For Green Gourmet customers, communication of foodborne
illness risks and safe food handling practices related to
office-delivered food would have been important in helping to
educate consumers and decrease the risk of foodborne illness.
However, communicating foodborne illness risks and safe food
handling practices is even more important for food delivery
services which cater to those who are at greater risk of
foodborne illness such as the elderly and immunocomprised
(Wolf, 1989). "Meals on Wheels" is an example of a home-
delivery meal service primarily for the elderly. "Caring
Cuisine" is an example of a meal service primarily for persons

with AIDS (Reineke et a1., 1993).

72

73
It is recommended that studies be conducted with delivery
services such as "Meals on Wheels" and "Caring Cuisine" to
determine effectiveness of labels that have safe food handling
information related to delivered food. For elderly and low
literacy populations, print size and reading level could also
be evaluated. In addition, the use of symbols verses words on

a label could also be evaluated for effectiveness.

5.2 Study Limitations
A possible limitation of this study was the small number

of respondents (n=132) . However, 100% of Green Gourmet
customers were sent questionnaires. The small number of
respondents may be attributed to the fact that Green Gourmet
was a new service on campus at MSU.

The second possible limitation of this study was the
education level of respondents. The majority (n=80; 62%) of
respondents had at least a bachelors degree. One would assume
the level of education would interfere‘with.the results of the
study, however, there was nearly equal mean knowledge scores
between respondents who had less than a bachelors degree
(2.1/5.0) and at least a bachelors degree (2.3/5.0).
Furthermore, Williamson et a1. (1992) found that the mean food
safety knowledge score of consumers increased with education
level up to associates degree, but decreased for college
graduates and those with advanced degrees.

The third possible limitation of this study was the

format of the questions in the questionnaire. Suggestions for

74
improvement include: (1) directing respondents to answer all

questions, and (2) eliminating open-ended questions.

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Toma, S. and U.R. Diedrick. 1975. Isolation of Yersinia
enterocolitica from swine. J. Clin. Microbiol. 2:478.

.. .r'u__, _ .I

81

Unkelsbay, N.F., R.B. Maxcy, M.E. Knickrehm, K.E. Stevenson,
M.L. Cremer and M.E. Matthews. 1977. Foodservice systems:
Product flow and microbial quality and safety of foods.
University of Missouri-Columbia College of Agriculture.
Agriculture Experiment Station. Research Bulletin 1018.

USDA and FDA. 1991. Results from the Food and Drug
Administrations 1988 health and diet survey. Food
handling practices and food safety knowledge for consumers.
U. S. Department of Agriculture and Food and Drug
Administration. Washington, D.C.

USDA and FSIS. 1989. A.margin of safety: The HACCP approach
to food safety education. USDA, Washington, D.C.

Wells, J.G., B.R. Davis, I.K. Wachsmuth, L.W. Riley, R.S.
Remis, R. Sokolow and G.K. 1983. Laboratory investigation
of hemorrhagic outbreaks associated with a rare Escherichia
coli sertotype. J. Clin. Microbiol. 18:512.

Williamson, D.M., R.B. Gravani and H.T. Lawless. 1992.
Correlating food safety knowledge with home food-
preparation practices. Food Technol. 46(5): 94-100.

Wolf, I.D. 1992. Critical issues in food safety: 1991-2000.
Food Tech. 46(1):64-70. ‘

Woodburn, M and S. Van DeRiet. 1985. Safe food: Care
labeling for perishable foods. Home Ec. Res. Journal.
14(1):3-10.

Wyatt, C.J. 1979. Concerns, experiences, attitudes and
practices of food.market managers regarding sanitation and
safe food handling procedures. J. Food Prot. 42(7):555-
560.

APPENDICES

 

APPENDIX A.

GREEN GOURMET OPERATIONS MANUAL

82
Appendix A. Green Gourmet Operations Manual

 

GREEN GOURNIET
OPERATIONS MANUAL

 

Deborah A. Grischke

Department of Food Science and Human Nutrition
Michigan State University

 

 

 

Submitted to:
Department of Food Science and Human Nutrition
and

Department of Housing and Food Service

Michigan State University
September 1991

INTRODUCTION

83
TABLE OF CONTENTS

A. Objectives of Green Gourmet
B. Purposes of this manual
C. Organization of this manual
D. Summary of introduction

ACKNOWLEDGEMENTS

ABOUT THE AUTHOR

POLICIES AND PROC.URES

SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION
SECTION

1.
2.
3.
4.
5.
6.
7.
8.
9.

Menu Planning (MP)

Delivery and Take-Out Procedures (DT)
Purchasing and Storage (PS)

Food Production (FP)

Food Safety and Sanitation (FS)
Staffing (ST)

Cost Control and Accountability (CC)
Appendices (A-L)

References

 

h.

 

84
INTRODUCTION

This introduction includes three main sections: the
objectives of Green Gourmet, the purposes of this manual, and the
organization of this manual.

The section entitled "Obj actives of Green Gourmet“ includes a
description and historical background of Green Gourmet and the
objectives of Green Gourmet. The section entitled "Purposes of
This Manual” includes a description of the Green Gourmet Operations
Manual and the purposes of the manual. Lastly, the section
entitled ”Organization of This Manual" includes an example of the
standard format for Green Gourmet policies and definitions of
policy sections.

OBJECTIVES OF GREEN GOURMET

Green Gourmet is a lunch delivery/take-out service intended to
provide a healthful lunch alternative to vending machine food and
fast food. The lunch service was designed for use by employees at
Michigan State University (14.8.1).) and operates out of the 11.8.0.
Union Building.

Green Gourmet was initially test marketed in the spring of
1989 to 14.8.0. employees who worked in either the Food Science
Building or Agricultural Hall. During the summer of 1989 the lunch
delivery/take-out service was extended to all M.S.U. employees.

85

The four main objectives of the Green Gourmet lunch service

1. To provide a lunch service that is convenient for M.S.U.
employees.

2. To provide a healthful lunch alternative to foods purchased
from vending machines and fast food establishments.

3. To provide a nutritional analysis of menu items offered which,
in turn, will enable M.S.U. employees to make informed
decisions about healthful food choices.

4. To provide a gourmet environment in the office or meeting room

which includes an appealing food presentation and personal
service.

PURPOSES OF THIS MANUAL

To help standardize operational methods for Green Gourmet, the
Green Gourmet Operations Manual was developed. This manual was
written primarily for use by the foodservice managers, supervisors
and staff associated with the operational details of Green Gourmet.
However, foodservice operations, especially those at educational
institutions, may also find this manual beneficial for the
development of a lunch delivery/take-out service similar to that of
Green Gourmet.

The Green Gourmet Operations Manual , therefore , serves several

purposes:

1. Allows for the efficient organization of written policies and
procedures in one document.

2. Serves as a guide for new foodservice managers, as well as a
training manual for new employees.

3. Provides pertinent information that can be used by other
foodservice establishments for the development of a similar
lunch delivery/take-out service.

86
ORGANIZATION OF THIS MANUAL

The Green Gourmet Operations Manual contains policies and
procedures arranged in seven sections. Each section contains
policies that follow a standard format. Please see Figure 1 for an
example of the format.

To enhance operational effectiveness, a copy of the Green
Gourmet Operations Manual should be kept in the offices of the
foodservice manager and foodservice supervisor, as well. as in the
production area . As new policies and procedures are developed,
they should be dated and filed in the manual; old policies should
be replaced if necessary. Employees associated with Green Gourmet
should be notified as soon as possible of any changes made in the
Operations Manual. If properly used, this manual has the potential
to be an excellent means of communication among ° management,

employees, customers and operations.

SUMMARY OF INTRODUCTION

Green Gourmet, a campus-wide lunch delivery/take-out service,
was developed to provide a convenient lunch service, to provide a
nutritional lunch alternative to vending machine food and fast
food, to allow employees to make informed decisions about healthful
food choices and to provide a gourmet environment. This manual has
several purposes . The purposes include the organization of written
policies and procedures in one document, a guide for new
foodservice managers, as well as a training manual for new

87

FIGURE 1. Standard format and definitions of policy and procedure
sections of the Green Gourmet Operations Manual.

 

POLICY NAME: (1) FILE CODE: (2)

 

PURPOSE: (3)

 

RESPONSIBILITY: (4)

 

 

 

PROCEDURE: (5)
ADDITIONAL COMMENTS: (6)
DATE ADOPTED: DATE REVISED: (7)

DIFINITICNS OP POLICY AND PROCEDURE SECTIONS:

1. POLICY NAME:
A concise descriptive title by which the policy is known.

2. FILE CODE:
An alphanumerical system used to identify and organize
policy categories. The letter identifies the policy
section and the number identifies the policy within the
sect on.

3. PURPOSE:
A description of the intention of the policy.

4. RESPONSIBILITY:
The person(s) responsible for the enforcement of the policy.

5. PROCEDURE:
Recommended steps needed to carry out the purpose of the

policy.

6. ADDITIONAL COMMENTS:
Information that is of special interest regarding the policy.

7. DATE ADOPTED AND DATE REVISED:
Dates used to inform the reader when the policy was adopted
and/or revised.

88
employees, and pertinent information which can be used by other

foodservice operations for the development of a lunch
delivery/take-out service. Additionally, the manual contains
policies and procedures arranged by sections. Each section
contains policies which follow a standard format (Please see Figure
l) .

89
ACKNOWLEDGEMENTS

I would like to thank the following people for taking the time to
edit the original Green Gourmet Operations Manual:

Jim Sheppard, M.S.U. Union Manager, M.S.U.

Bill Burke, M.S.U. Union Foodservice Manager, M.S.U.

Dr. Carol Sawyer, Associate Professor, M.S.U.

Dr. Margaret Holmes-Rovner, Associate Professor, M.S.U.

Betty Wernette, M.S.U. Sanitarian, M.S.U.

Lois Furry, Healthy U Marketing and Network Coordinator, M.S.U.

I would like to thank the following people for’ making my
experiences with Green Gourmet possible:

Robert Underwood, who made educational funding possible through
the Department of Housing and Food Service.

Jim Sheppard, who provided a location for Green Gourmet
operations.

Bill Burke, who managed Green Gourmet and provided helpful
guidance.

Dr. Carol Sawyer, who developed original idea for a campus lunch
delivery service.

I would also like to thank my husband, Todd Grischke, for his
patience and understanding throughout the development and
implementation of Green Gourmet and the writing of this manual.

9O
ABOUT THE AUTHOR

At the time this manual was completed, Deborah Grischke was a
graduate student in the Department of Food Science and Human
Nutrition at Michigan State University. She was seeking a degree
in Institution Administration and previously obtained a Bachelor of
Science degree in Dietetics from Michigan State University in 1988 .

As part of her graduate program, Deborah developed and
implemented the Green Gourmet lunch delivery/take-out service for
Michigan State University and supervised operations through
December of 1990 .

While working as a graduate student, Deborah was a graduate
representative (Human Nutrition) for the Graduate Affairs Committee
in the Department of Food Science and Human Nutrition. She also
was a member of and recording secretary for the Green Gourmet
Advisory Committee. Deborah was expected to complete her master's
degree in the fall of 1991.

The two years of experience with Green Gourmet operations
allowed her to write this manual from the perspective of someone
who actually carried out the tasks.

91

 

SECTION 1.
NIENU PLANNING

 

 

BQLISX_NBEE EILE_QQDE

Menu Description......................................MP-01
GIGS]! Gounflt ”an“ R.VISIORB..........................HP-OZ
Grew Gaunflt L090 “Sign.............................HP'03
"Cm! PI'iCiflg..........................................HP'O‘
Nuuitional M‘lfii‘eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeem-os
MCI“! Diltl'ibution.....................................HP-06
PM hmeICS......................................HP"07

 

 

92

 

 

POLICY NAME: FILE CODE: MP-Ol
Menu description. (Page 1 of 3)
PURPOSE:

To develop familiarity with the Green Gourmet menu”

 

RESPONSIBILITY:
All Green Gourmet personnel.

 

 

 

PROCEDURES:

1. MENU OBJECTIVE: The objective of the Green Gourmet menu is
to be unique and offer high quality, healthful entrees which
are not currently available elsewhere on the M.S.U. campus.
This uniqueness has created an image of excellence compared
to typical university foodservice operations, and has aided
in the growth of Green Gourmet across the M.S.U. campus.

2. MENU SELECTIONS: The menu is fixed (same menu items each
day) and consists of four major sections; salads,
sandwiches, ala carte items and beverages.

Section 1: Salads

Louis Seafood Salad
Greek Salad

Marinated Chicken Salad
Vegetable Medley Salad
Pesto Salad

Fruit Salad

OOOOOI‘

Section 2: Sandwiches
Gourmet Deli Sandwich
Vegetarian Sandwich
Combination Plate
Chicken Salad Croissant
Tuna Salad Croissant

’5...

ion 3: Ala Carte Items

Soup DeJour

Fresh Fruit (orange or apple)

Dinner Roll w/Promise Margarine

Oat Bran Muffin w/Promise Margarine

Jumbo Cookie (chocolate chip, peanut butter, oatmeal
raisin or chocolate oatmeal)

OOOOOa

Section 4: Beverages
* 100% Juice (orange, grapefruit, apple or grape)
* Hulk (skim, 2% or whole)
* Pop (Coke, Diet Coke, Sprite, Diet Sprite)

3.

4.

93

MENU DESCRIPTION
(Page 2 of 3)

PRICE RANGE: The menu is designed to have a selling range
of $ 5.00 - $ 7.00 for a complete lunch combination including
an entree, beverage and.dessert (Please see policy MP-04 for
more details on menu pricing).

DEFINITION OF HEALTHFUL GREEN GOURMET ENTREES: Green Gourmet
defines healthful as total calories less than or equal to 375
kilocalories and less than or equal to 30% of kilocalories
coming from fat. At least 50% of the entrees on the Green
Gourmet menu must meet the criteria for healthful.

GREEN GOURMET MENU LOGOS: The Green Gourmet menu includes
three logos:

A. Green Gourmet logo
B. Healthy U logo
C. M.S.U. Union Building logo

GREEN GOURMET LOGO: This is an example of the Green
Gourmet logo (Please see policy MP-03 for additional
information on the Green Gourmet logo).

    

-..-—
...--

This logo is used on the Green Gourmet menu to:
A. Identify Green Gourmet as a healthful lunch service.
B. Represent the concept of delivery/take-out.
C. Represent M.S.U. pride and spirit.

HEALTHY U LOGO: Healthy U’is M.S.U.'s health promotion
program. This is an example of the Healthy U logo:

HEALTHY

M

94

MENU DESCRIPTION
(Page 3 of 3)

This logo is used on the Green Gourmet menu to:
A. Identify Green Gourmet menu items that are healthful
(as defined in procedure number 4 above).
B. Identify Green Gourmet as a sub-project of Healthy U.
C. Promote M.S.U. employees to make informed decisions
about healthful food choices.

M.S.U. UNION BUILDING LOGO: This is an example of the M.S.U.
Union Building logo:

 

This logo is included on the Green Gourmet menu to identify
the M.S.U. Union Building as the production site and
operational base for Green Gourmet.

6. NUTRITIONAL ANALNSIS: A nutritional analysis is included
on the back side of the menu. For each menu item, the
nutritional analysis includes total kilocalories, protein,
fat and carbohydrates (Please see policy MP-05 for additional
information on the Green Gourmet nutritional analysis).

ADDITIONAL COMMENTS:

1. Please see Appendix.A for a sample Green Gourmet menu (1990
version).

DNTE ADOPTED: DNTE REVISED:

 

95

 

 

 

POLICY NAME: FILE CODE: HP-OZ
Green Gourmet menu revisions. (Page 1 of 2)
PURPOSE:

To maintain a menu with items which reflect current
trends in the foodservice industry.

 

RESPONSIBILITY:

Foodservice manager and Green Gourmet Advisory Committee
members.

 

 

PROCEDURES:

1.

SOURCES FOR IDEAS: There are a variety of sources which can
be used to obtain ideas for new menu selections. The list
below includes some of those sources:

* M.S.U. Main Library (ie. special cookbook collection on
ground floor)

* Cookbooks

* Trade journals (ie. Food Management, Gourmet, Nation's

Restaurant News, Nutrition Action, Restaurants 5

Institutions, Restaurant Business, Restaurant Hospitality)

Professional journals (ie. Journal of the American

Dietetic Association)

Magazines (ie. Bon Appetite)

University faculty and staff in foodservice related areas

Green Gourmet Advisory Committee members

Green Gourmet employees

Green Gourmet customers

Chefs and cooks in the M.S.U. Department of Housing and

Food Service.

I-

COCO}.

. GREEN GOURMET SURVEYS: Surveys can also be used to obtain

information for revising the Green Gourmet menu. Several
surveys have been completed in the past to gather information
in a variety of different areas such as menu item preferences
and service evaluations.

STUDENT PARTICIPATION: M.S.U. students enrolled in Human
Nutrition and Foods (HNF) 440 or HNF «1 have the opportunity
to participate in special projects. In the past, these
projects have included.the:development and implementation of
surveys for Green Gourmet. The surveys are a valuable tool
for gathering information for menu revisions, as well as a
valuable learning experience for the students involved in the
project. when this approach is desired to gather
information, the Instructor(s) of HNF 440 6 441 can be
contacted (1991 Instructor, Dr. Carol Sawyer, 353-9663).
Please see Appendix B for a sample survey.

96

GREEN GOURMET MENU REVISIONS
(Page 2 of 2)

4. FOOD FREQUENCIES: Green Gourmet food frequency results are
used to update the Green Gourmet menu (Please see policy MP-
07 for more details on Green Gourmet food frequencies). The
results identify which menu items are ordered most and least
frequently. The results are primarily used to determine if
a particular item should be deleted from the menu. Menu item
deletions are determined by the foodservice manager and Green
Gourmet Advisory Committee members.

5. GREEN GOURMET STAFF RESPONSIBILITIES: The foodservice
manager and.the Green.Gourmet Advisory Committee members are
primarily responsible for content revisions. The content
revisions for the Green Gourmet menu include menu selections,
selection descriptions and prices, nutritional analysis and
any additional written information. Once the content
revisions are complete, they are sent to the M.S.U. Union
Advertising Department (see below).

6. M.S.U. UNION ADVERTISING’ STAFF RESPONSIBILITIES: The M.S.U.
Union Advertising staff is responsible for incorporating menu
revisions into the existing Green Gourmet menu. The
advertising staff can also develop a new menu design to
include the menu revisions. If a new menu design is
developed, approval is needed from the foodservice manager.
A draft of the new menu, including revisions, is sent to the
foodservice manager for final approval. Upon approval, the
new menu is sent to the M.S.U. Department of Housing and Food
Service for printing.

7. YEARLY REVISIONS: The Green Gourmet menu is analyzed for
revision once each year. Revisions are done in the summer of
the current year. This will allow time for the new menu to
be printed and ready for distribution the following fall
semester (marks the beginning of a school year for M.S.U.).
If additional menu items are added or old ones revised, they
need to include a nutritional analysis (Please see policy
MP-05 for nutritional analysis information).

DATE ADOPTED: DATE REVISED:

 

97

 

 

POLICY NAME: FILE CODE: HP-OJ

Green Gourmet logo design.

 

PURPOSE :

To develop familiarity with the Green Gourmet logo.

 

RESPONSIBILITIES :

Foodservice manager and M.S.U. Union Advertising staff.

 

 

PROC.URES :

1.

2.

DATE ADOPTED: DATE REVISED:

GREEN GOURMET LOGO OBJECTIVES: The objectives of the Green
Gourmet logo are:
A. To identify Green Gourmet as a healthful lunch service.
B. To identify Green Gourmet as a lunch delivery/take-out
service.
C. To represent M.S.U. pride and spirit.

GREEN GOURMET LOGO IDCATION: The Green Gourmet logo should
be used at least once on each side of the Green Gourmet menu.
The exact location of the logo, on each side, may vary with
menu design (An example of the Green Gourmet logo can be seen
in policy MP-Ol) .

USE OF GREEN GOURMET LOGO: In addition to the menu, the

Green Gourmet logo is used on any printed material related to
Green Gourmet. Included would be fliers, coupons and
informational materials. These materials are developed by
the foodservice manager and sent to the M.S.U. Union
Advertising Department to be type set. Depending on the
quantity needed, printing is done in the catering copy room
or through the M.S.U. Department of Housing and Food Service.

 

98

 

 

 

POLICY NAME: FILE CODE: MP-04
Menu pricing. (Page 1 of 2)
PURPOSE:

To provide a standard pricing structure for the Green
Gourmet menu. -

 

RESPONSIBILITY:

Foodservice manager and foodservice supervisor.

 

 

PROCEDURES:

1.

3.

PRICE RANGE: Green Gourmet menu items are priced to be
acceptable to management and Green Gourmet customers. The
1990-1991 price range for Green Gourmet entrees is $ 3.25 -
S 4.50. Aside from entree selections, menu items in the
beverage and ala carte sections are priced between S 0. 50 and
S 1.25. The price of menu items can be changed during a menu
revision (Please see policy MP-02 for additional information
on menu revisions).

FOOD COST PERCENTAGE AND SELLING PRICE: Green Gourmet lenu
selections should be priced to reflect a food cost of 40% or
less. The food cost percentage is a number which covers the
cost of food and non-food items used for the production and
distribution of Green Gourmet menu items. When using a 40:
food cost, the selling price factor becomes 2.5 (100% divided
by 40%). When new selections are added to the Green Gourmet
menu or the food cost of an ingredient changes, a selling
price must be calculated using the selling price factor of
2.3. The following is an example of how to calculate selling
pr ce:

2.5 (factor) x 1.40 (food cost of Pesto Salad) - $ 3.50

Therefore, 3 3.50 would be the selling price of the Pesto
Salad.

PACKAGING COSTS: Included in the cost of packaging is Green
Gounet place mats, napkins, plasticware, wet-naps, styrofoam
containers and lids, and souffle cups and lids. For each
entree, the cost of packaging is included as an ingredient
cost when determining food cost.

99

MENU PRICING
(Page 2 of 2)

4. GREEN GOURMET PROFITS: Green Gourmet menu selections are
priced to make a profit. Profits will be used to improve
Green Gourmet operations. Improvements might include
purchasing a new delivery vehicle, using higher quality food
ingredients, or purchasing packaging materials which are
environmentally safe.

DATE ADOPTED: DATE REVISED:

 

100

 

 

 

POLICY NAME: FILE CODE: MP-OS
Nutritional analysis. (Page 1 of 2)
PURPOSE:

To develop familiarity with the Green Gourmet nutritional
analysis.

 

RESPONSIBILITY :

Foodservice supervisor with approval by a Registered
Dietitian.

 

 

PROCEDURES :

1.

PURPOSE OF NUTRITIONAL ANALYSIS: The purpose of the Green
Gourmet nutritional analysis is to enable M.S.U. employees to
make informed decisions about healthful food choices. This
is accomplished by providing nutritional information on the
back side of the Green Gourmet menu.

NUTRITIONAL ANALYSIS: Included in the nutritional analysis
is the total number of kilocalories, protein, fat and
carbohydrates for each menu selection. Additionally, menu
selections which have 375 kilocalories or less and 30% or
less of total kilocalories coming from fat are identified by
a Healthy U logo (one exception is the Fruit Platter with 395
kilocalories and 6.83: of total kilocalories coming from
fat). Please see policy MP-Ol for more information on the
Healthy U logo. A Green Gourmet phone number is included on
the menu for customers who have questions or comments related
to the Green Gourmet nutritional analysis. Questions are
directed to the foodservice supervisor.

SOURCE FOR NUTRITIONAL INFORMATION: The source for the 1990
nutritional analysis revisions was Bowes and Church's M

, revised by Jean A.T.
Pennington Ph.D, R.D., Harper 8 Row Publishers Inc., 1989.
The source for future nutrition information will be the
nutrition accounting program within Menu Management (CBORD
Incorporated, version 3.1.1R, Ithaca, New York). The
nutrition information is to be obtained by an M.S.U.
dietetics student under the direction of a Registered
Dietitian who is also an M.S.U. faculty member. The
foodservice supervisor is responsible for contacting a
dietetics student and Registered Dietitian to update
nutrition information.

LABELS FOR NUTRITIONAL INFORMATION: There is a typed master
copy of nutritional information for each menu item. The
master copies are stored in the foodservice supervisor's
office (located in the M.S.U. Union Cafe kitchen). The
master copies are used to print stickers which include the

101

NUTRITIONAL ANALYSIS
(Page 2 of 2)

name of the menu item and a nutritional analysis of the menu
item (as described in procedure number two above). Blank
sheets of stickers can be found in the Catering Office
(located on the second floor of the M.S.U. Union Building).
When an order is placed, a printed sticker is adhered to the
exterior packaging of the corresponding menu item. Stickers
can be printed ahead of time and stored in the Green Gourmet
recipe notebook (Please see policy FP-03 for more information
on the Green Gourmet recipe notebook).

ADDITIONAL COMMENTS:

1. Please see Appendix C for a sample of the Green Gourmet
nutritional analysis.

DATE ADOPTED: DATE REVIS 9*"

 

102

 

 

POLICY NAME: FILE CODE: MP-OG

Menu distribution .

 

PURPOSE :

To develop a standard method for distributing the Green
Gourmet menu .

 

RESPONSIBILITY :

Foodservice manager and foodservice supervisor.

 

 

PROCEDURES :

1.

DATE ADOPTED: DATE REVISED:

CAMPUS DISTRIBUTION: Green Gourmet menus are distributed
once per year to M.S.U. employees. Menus are distributed
during registration week each fall semester, via campus mail.
The foodservice manager is responsible for obtaining a
complete updated list of M.S.U. employees and their campus
address (obtained through the M.S.U. Administration Building
at no charge). The list of names and addresses will be in
sticker form and ready to adhere to Green Gourmet menus . The
Green Gourmet menus are folded into thirds and sealed shut
with an address label.

OTHER METHODS OF MENU DISTRIBUTION: The Green Gourmet menu
is distributed in a variety of other ways. Included in
the distribution methods is the posting of Green Gourmet
menus on bulletin boards in each building on campus, campus
publications such as the M.S.U. News Bulletin, Healthy U
newsletters , and the State News student newspaper , and the
periodic distribution of menus with each Green Gourmet order
that is delivered or picked up. Additionally, Green Gourmet
menus are always available in the Catering Office for M.S.U.
employees and students, and the general public.

DISTRIBUTION EXPENSES: Any expenses incurred for Green
Gourmet menu distribution are reported to the foodservice
supervisor and, in turn, recorded in an expense book for
M.S.U. Union Catering. These expenses are calculated into a
yearly budget report by the foodservice manager , and deducted
from M.S.U. Union Catering income.

 

103

 

 

POLICY NAME: FILE CODE: MP-O7

Food frequencies.

 

PURPOSE:

To describe the method used to determine popularity of
Green Gourmet entrees.

 

RESPONSIBILITY:

Catering receptionist, foodservice manager, and Green
Gourmet Advisory Committee members .

 

 

PROCEDURES :

1.

DATE ADOPTED: DATE REVISED:

ENTREE PREFERENCES AS DETERMINED BY FOOD FREQUENCIES: Daily
Green Gourmet delivery/take-out orders are used to determine
the frequency of Green Gourmet entree purchases. A food
frequency is done for one week (Monday through Friday) once
per month. During that time, each entree ordered is recorded
on the food frequency chart by the catering receptionist. A
tally of entree purchases is completed at the end of the
week. Please see Appendix D for a sample food frequency
chart.

FOOD FREQUENCY NOTEBOOK: Food frequencies results are kept
in a notebook titled “Green Gourmet Food Frequencies" . The
notebook is stored in the Catering Office.

USE OF FOOD FREQUENCY RESULTS: Food frequency results are
primarily used to determine if a menu item should be deleted
from the next menu draft. Deletions occur when the food
frequency results show that a particular menu item is not
frequently sold. Deletions are determined and approved by
the foodservice manager and Green Gourmet Advisory Ce-ittee
members. In addition, food frequency results suggest which
entrees are most popular. These results are used to
determine which entrees will be produced for sale in the
Green Gourmet section in the M.S.U. Union Station Cafe
(Please see policy DT-01 for more information on the Green
Gourmet cafe line).

 

104

 

SECTION 2.

DELIVERY AND TAKE-OUT
PROCEDURES

 

 

BQLI§X_HAHE EILE_£QDE

Operational Modes of the Green Gourmet Lunch Service..DT-01
Phone orderingooooO.o..OOOOOOOOOO0.00000000000000.0.0.”-02
Green Gourmet BankOOOOOO0.0000000000000000000000...0.0m-03
Interdepartmental Transfer (IDT)......................DT-04
cocrdination Of DeliveriasOIOOOIOOOOOOOOOOOOOOOCOO-OOOM-os
Delivery Preparation..................................DT-06
Transportation for DOIIVBI'ifllo........o...............DT"07
Delivery Sites........................................DT'OU
Take-out’PiCk-Up mchasas...OOOOOOOOOOOOOOOOOOO000...”-09
cat‘ mm...00000000.00000000000.0.00.0...0.000.000.0m-10

 

 

105

 

 

POLICY NAME: FILE CODE: DT-Ol

Operational modes of the Green Gourmet
lunch service.

 

PURPOSE:

To describe each facet of the Green Gourmet lunch
service.

 

RESPONSIBILITY:
'All Green Gourmet personnel .

 

 

PROCEDURES:

1.

2.

DATE ADOPTED: DATE REVISED:

DELIVERY: Green Gourmet entrees and menu items are prepared
and delivered to M.S.U. employees. The items that are
available for delivery are listed on the Green Gourmet menu
(Please see Appendix A for a sample Green Gourmet menu).
Orders are delivered between 11: 00 am and 1:00 pm Monday
through Friday, excluding holidays observed by M.S.U. .

TAKE-OUT: Green Gourmet entrees and menu items are prepared
and available for pick-up by M.S.U. employees. The items
that are available for pick-up are listed on the Green
Gourmet menu (Please see Appendix A for a sample Green
Gourmet menu). Orders may be picked up in the catering
kitchen between 11:00 am and 1:00 pm Monday through Friday,
excluding holidays observed by M.S.U. .

CAFE LINE: As part of the take-out facet, Green Gourmet
entrees are prepared for sale in the M.S.U. Union Station
Cafe. The entrees can be taken out of the cafe or eaten in
the cafe dining room. Green Gourmet entrees are one of many
selections offered by the Union Station Cafe. They are
displayed in the Green Gourmet section on the west side of
the cafe. Entree prices are the same as those listed on the
Green Gourmet menu (Please see Appendix A for a sample Green
Gourmet menu). The Union Station Cafe operates during the
M.S.U. school year (end of September through the beginning of
June). The cafe provides food to M.S.U. faculty, staff,
administrators , students and the general public Monday
through Friday from 11:00 am to 1:30 pm, excluding holidays
observed by M.S.U. .

 

106

 

 

 

POLICY NAME: FILE CODE: DT-OZ
Phone ordering. (Page 1 of 2)
PURPOSE:

To describe the procedures for taking Green Gourmet
orders.

 

RESPONSIBILITY :

Catering'receptionist.

 

 

PROCEDURES :

1.

PHONE LINE: The phone line to place and receive Green
Gourmet orders is 355-6653. The phones are located in the
Catering Office and are available from 8:00 am - 5:00 pm
Monday through Friday to place an order .

RECEIVING A GREEN GOURMET ORDER: An order form was developed
specifically for Green Gourmet (Please see Appendix E for a
sample order form). The order form allows an individual or
group to place an order. When an order is being placed for
an individual, their name is recorded at the top of the order
form. However, if a group of two or more people are placing
an order, the names of the individuals who will be eating the
lunch items appear at the bottom of the order form. The
catering receptionist is responsible for recording the
following information:

Customer name(s)

Phone number of individual placing the order
Room/building to deliver to

Delivery time and date

Their initials

Date and time order was taken

Specified menu selections and quantity

Extended prices, delivery charge (5 0.75 for 1990-91
school year), sub-total, tax, and total

OOOOOOOO

INTERDEPARTMENTAL TRANSFER (IDT) ORDERING: Green Gourmet
orders can be charged to a M.S.U. account using an IDT.
IDT's are used to charge items and services related to M.S.U.
business such as a meeting. IDT's can be used for both
delivery and take-out orders. When placing an IDT order, the
only additional information that a customer needs to provide
is the M.S.U. account number to which the order is to be
charged, the department to be charged, the number of people
who will be eating lunch at the meeting, and the purpose of
the meeting. In addition to the order form, an IDT form must
be completed and attached to the order form copy which is
sent to the production area. Please see policy DT-04 for
additional information on IDT's.

107

PHONE ORDERING
(Page 2 of 2)

4. TAKE-OUT ORDERS: A Green Gourmet customer can pick up their
order in the catering kitchen if they do not want it
delivered. If a customer is going to pick up an order, the
order form is completed in the same manner as for a delivery
except the term 'P.U.C.K.' (stands for pick-up in catering
kitchen) is recorded in the space indicating delivery
location.

5. ORDER FORM COPIES: ‘For each order taken, four copies must be
made; one original and three carbon copies. 'The following is
a list of people who receive a copy of the order form and
where each copy is sent:

* Winnie: (Placed in nail box in Catering
Office).

* ggtgging_§npgzyiggr (Brought down to catering kitchen).

* foodsszxi§e_§uneryisgz (Placed in mail box in Catering
Office).

* W (Brought down to production

area).

The Catering Office keeps a copy of each order form for use
with food frequency information and office records. Order
forms are used in the catering kitchen to. coordinate
deliveries (Please see policy DT-05 for additional
information on coordination of deliveries). The foodservice
supervisor uses the order form copy to ensure that necessary
food ingredients are in stock for the order (s) and to
schedule the staff needed to) prepare and deliver the
order(s). The salad foodservice worker receives a copy of
each order form to determine what production needs to be done
and what time it needs to be completed.

6. SCHEDULE FOR PLACING AN ORDER: Green Gourmet customers can
place an order in advance or on the day of delivery until
9:30 am. When orders are placed in advance, the copies are
put in their appropriate locations (Please see procedure
five of this policy) as soon as possible. This will enable
the foodservice supervisor to plan ahead for purchasing and
labor. When taking same day orders, a copy is put in the
foodservice supervisor's mailbox after each order is taken.
Copies can be distributed to the catering kitchen and
production area at one time (9:31 am is suggested).

DATE ADOPTED: DATE REVISED:

 

108

 

 

 

POLICY NAME: FILE CODE: DT-03
Green Gourmet bank. (Page 1 of 2)
PURPOSE:

To describe steps to be taken when using a Green
Gourmet bank.

 

RESPONSIBILITY:

Green Gourmet delivery personnel and catering
receptionist.

 

 

PROCEDURES:

1.

2.

GREEN GOURMET BANK: A Green Gourmet bank is a bag/container
that holds money. The money is used to provide change for
Green Gourmet customers who pay cash for their Green Gourmet
order. The bank contains 5 25.00 total with the following
breakdown of change:

(1) tan dollar bill
(2) five dollar bills
(14) quarters

(9) dimes

(10) nickels

(10) pennies

.LOCATION’OF BANKS: ‘The Greeanourmet banks (two) are kept in
the M.S.U. Union Business Office. At the beginning of each
day (8:00 am) the catering receptionist will sign a release
form in the Business Office and pick up both banks (Please
see Appendix F for a sample release form). The banks are
kept with the receptionist in the Catering Office until
picked up by a Green Gourmet delivery person.

DELIVERY PERSONNEL: When scheduled to do a Green Gourmet
delivery or pick-up, a Green Gourmet bank is picked up from
the catering receptionist. The bank will be carried on the
deliveries or brought down to the catering kitchen (pick-up
orders only) by the delivery person to provide change for
customers. When the deliveries and pick-ups are completed,
the bank, money received, and a copy of each order form are
returned to the catering receptionist.

CATERING RECEPTIONIST: Once Green Gourmet deliveries and
pick-ups are completed and the bank, money received, and a
copy of the order form(s) are each returned, the catering
receptionist is responsible for them. The money collected
for each order is separated from the bank and returned to the
Business Office with the corresponding order form.
Additionally, the catering receptionist is responsible for
counting the bank to ensure that it totals $ 25.00 and

109

GREEN GOURMET BANK
(Page 2 of 2)

returning it to the Business Office. Given the bank totals
$ 25.00, the business office will provide change to return
the bank to the original breakdown described in procedure
number one above.

5. THEFT: If a Green Gourmet delivery person is robbed or comes

up short on a bank or order, the foodservice manager will
determine the appropriate action to take.

DATE ADOPTED: DATE REVISED:

 

110

 

 

POLICY NAME: FILE CODE: DT-04

Interdepartmental transfer (IDT). (Page 1 of 2)

 

PURPOSE:

To describe steps to be taken when using an IDT for
Green Gourmet.

 

RESPONSIBILITY:

Green Gourmet delivery personnel and catering
receptionist.

 

 

PROCEDURES:

1.

INTERDEPARTMENTAL TRANSFER (IDT) ORDERING: Green Gourmet
orders can be charged to an M.S.U. account using an IDT
number. IDT's are used to charge items and services related
to M.S.U. business such as a meeting. IDT's can be used for
both delivery and take-out orders. When placing an IDT
order, the only additional information that a customer needs
to provide is the account number to which the order is to be
charged, the department to be charged, the number of people
who will be eating lunch at the meeting, and the purpose of
the meeting.

RECORDING AN IDT ORDER: There are only a few differences
between taking a regular (cash) order and taking an IDT
order. First, the IDT form number, the IDT account number,
the department charging the order, the number of people at
the lunch meeting, and the purpose of the meeting are
recorded at the bottom of the order form. Second, an IDT
order does n9; include tax in the total price. Aside from
the above exceptions , the catering receptionist completes the
order form as explained in policy DT-02.

IDT FORM: In addition to the order form, an IDT form must be
completed. The IDT form includes the following:

IDT account number

Department being billed for order

Billing address

Phone number of individual placing the order
Function/delivery date ‘

Explanation of business meeting

Names of individuals attending the meeting
Each item ordered, quantity ordered, and price (put next
to corresponding item)

Subtotal and total

Sub-total, delivery charge and total charge

OOOOOOOO

O.

111

INTERDEPARTMENTAL TRANSFER
(Page 2 of 2)

All information is typed on the IDT form by the catering
receptionist. After the IDT form is completed, it is
attached to the order form copy that is sent to the salad
foodservice worker (Please see Appendix G for a sample IDT
form).

4 . DELIVERY PERSONNEL: When doing a delivery for an IDT order,
a Green Gourmet bank is not needed. Instead, the customer
receiving the order (name is at the top of the order form)
signs the IDT form and is billed for the amount owed. The
delivery person gives the customer the pink copy of the IDT
form for their records. The remaining IDT form copies are
returned to the catering receptionist with the attached order
form copy.

5 . CATERING RECEPTIONIST: Once the delivery person returns with
the signed IDT form and order form copy, they are given to
the catering receptionist. The receptionist is responsible
for bringing the IDT and order form copies to the Business
Office. The Business Office, in turn, is responsible for the
billing process.

DATE ADOPTED: DATE REVIS'M.

 

112

 

 

POLICY NAME: FILE CODE: DT-OS

Coordination of deliveries. (Page 1 of 2)

 

PURPOSE :

To describe procedures needed to coordinate Green Gourmet
deliveries.

 

RESPONSIBILITY :
Catering supervisor and Green Gourmet delivery personnel.

 

 

PROC-URES :

1.

4.

RECEIVING ORDER FORMS: Once a Green Gourmet order is
received, a copy is brought down to the catering supervisor
in the catering kitchen. The catering supervisor is
responsible for incorporating Green Gourmet orders into the
delivery schedule each day. Green Gourmet deliveries are
done with catering deliveries between 11:00 am and 12:30 pm
Monday through Friday .

S.ULING: Use of same day ordering increases the
difficulty of accurately determining the quantity of Green
Gourmet orders that will need to be delivered on a particular
day. Therefore, every day there is at least one student
scheduled as a Green Gourmet delivery person. The student (s)
is responsible for delivering Green Gourmet orders between
11:00 am and 12:30 pm. In addition to Green Gourmet orders,
the Green Gourmet delivery person is also responsible for
catering items that need to be delivered (number and time of
deliveries is determined by the catering supervisor). A
delivery schedule is kept in the catering kitchen as a
reference (Please see Appendix H for a sample delivery
schedule). The delivery schedule lists the name of the
delivery person and the deliveries for which they are
responsible for delivering that day.

LARGE QUANTITY OF ORDERS: In the event there is a large
quantity of Green Gourmet orders for a particular day, more
than one delivery person may be needed. The catering
supervisor is responsible for determining the need for
additional delivery personnel. If additional help is needed,
the catering supervisor uses staff from other areas in the
catering department (specific areas and number of students is
determined by the catering supervisor).

SMALL QUANTITY OF ORDERS: In the event there is a small
quantity (N-2) of Green Gourmet orders for a particular day,
and each have a different delivery time, more than one
delivery run may need to be made. This is done to ensure
that all orders are delivered at their appropriate time and
maintain a safe temperature. For example, if two Green

113

COORDINATION OF DELIVERIES
(Page 2 of 2)

Gourmet orders are taken for a particular day and one has a
delivery time of 11:00 am and the other 12:30 pm, both could
not be done in the same trip. The delivery person would,
therefore, need to coordinate blocks of time to do the
deliveries (deliver a certain number of orders, go back and
pick.up the next set of orders, deliver them, and so on until
the deliveries are completed). _ The number of delivery blocks
would be dependent upon the number of Green Gourmet and
catering orders to be done between 11:00 am and 12:30 pm that
day.

DATE ADOPTED: DATE REVISED:

 

114

 

 

POLICY NAME: FILE CODE: DT-O6

Delivery preparation. (Page 1 of 2)

 

PURPOSE:

To provide information necessary to complete deliveries.

 

RESPONSIBILITY:

Green Gourmet delivery personnel.

 

 

PROCEDURES:

1.

DELIVERY SCHEDULE: Green Gourmet delivery personnel are to
check in the catering kitchen to determine what deliveries
they are responsible for that day (Please see policy DT-05
for information on coordination of deliveries). Green
Gourmet orders are attached to a clip board which corresponds
to the delivery date.

BANK: A Green Gourmet bank is picked up (unless an IDT is
being used, please see policy DT-04) from the catering
receptionist before a delivery is made. The purpose of the
bank is to provide change for customers.

TRANSPORTATION: Green Gourmet delivery personnel are
responsible for picking up the keys to one of two delivery
vans available for Green Gourmet deliveries. Keys for the
delivery vehicles are located in the catering kitchen. The
keys (two sets) are numbered 197 and 11 and correspond with
the number listed on the delivery van (Please see policy DT-
07 for additional information on transportation for
deliveries).

PICKING UP ORDERS : Completed Green Gourmet orders are stored
in a cooler in the Green Gourmet production area (Please see
the salad foodservice worker for assistance). When picking
up an order, the delivery person is responsible for checking
the order to make sure it is complete. The following is a
list of items to be checked:

* Order form (with IDT if applicable)
* Entrees

* Ala carte

* Beverages

* Packing

If an order is not complete, the salad foodservice worker is
notified immediately to complete the order. Once completed,
the delivery person loads the order(s) into the designated
delivery van.

 

115

DELIVERY PREPARATION
(Page 2 of 2)

5. LOADING DELIVERY VAN: The delivery vans are parked next to
the back dock of the M.S.U. Union Building (north side).
Small orders can be carried to the van and loaded. When
large orders need to be loaded, the delivery vans can be
backed up to the loading dock for easy access.

DATE ADOPTED: DATE REVISED:

 

116

 

 

POLICY NAME: FILE CODE: DT-O7

Transportation for deliveries.

 

PURPOSE:

To describe the use and care of transportation for Green
Gourmet deliveries.

 

RESPONSIBILITY:

Green Gourmet delivery personnel.

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

LOCATION OF DELIVERY VEHICLES: There are two delivery vans
available for Green Gourmet deliveries. The vehicles are
numbered 197 and 11 and are located in designated parking
spots at the back dock of the M.S.U. Union Building. The
delivery vans are to be parked in their designated areas
after returning from a delivery. Keys for the delivery
vehicles are located in the catering kitchen.

LOADING DELIVERY VEHICLE: Completed orders are stored in
coolers in the production area. -The delivery person is to
pick up their orders from the production area and load their
van with the lunches for which they are responsible. When
large orders need to be loaded, the delivery vans can be
backed up to the loading dock for easy access.

PARKING: While at a Green Gourmet delivery site, the
delivery vehicles are to be parked in areas which are
specifically for M.S.U. owned vehicles. This will prevent
any unnecessary parking tickets. In the event no parking
spots are available near the delivery site, the delivery
person is to look for another parking spot in the area. The
delivery van i§_ngt to be parked in an illegal spot.

GASOLINE: Delivery vans are to have at least 1/4 tank of
gasoline at all times. If the tank is low and needs to be
filled, there are gasoline pumping instructions attached to
the keys. Gasoline is received at university pumps located
on the east side of the M.S.U. football stadium. Gasoline is
charged to M.S.U. Union Foodservice through a credit
procedure. Charging instructions are also attached to the
keys.

 

117

 

 

POLICY NAME: FILE CODE: DT-OS

Delivery sites.

 

PURPOSE :

To provide information on Green Gourmet delivery sites.

 

RESPONSIBILITY :

Green Gourmet delivery personnel.

 

 

PROC-URES :

1.

2.

3.

DATE ADOPTED: _ DATE REVISED:

DETERMINING DELIVERY SITE: Green Gourmet orders are
delivered to the address listed on the order form (Please see
Appendix E for a copy of the Green Gourmet order form).
Green Gourmet delivery personnel are responsible for knowing
the location of their delivery site(s) . If there is
uncertainty about a location, a campus directory is available
in the Catering Office and in each of the delivery vans.

DELIVERY SITES: Green Gourmet will deliver to all buildings
located on the M.S.U. campus except for the M.S.U. Library.
No deliveries will go to the Library because there is already
an existing foodservice operation in that building. Green
Gourmet will also deliver to the Hannah Technical Building
located off campus on South Hagadorn. This facility is
included in the delivery route because those who work there
are employees of M.S.U..

PARKING AT DELIVERY SITE: While at a Green Gourmet delivery
site, the delivery vehicles are to be parked in areas which
are specifically for M.S.U. owned vehicles. This will
prevent any unnecessary parking tickets . In the event no
parking spots are available near the delivery site, the
delivery person is to look for another parking spot in the
area. The delivery van m to be parked in an illegal

spot.

CUSTOMER ABSENCE: In the event that the customer is not at
the requested delivery site at the time of delivery, the
delivery person is to attempt fund collection and leave the
order with a co-worker. If it is not possible to collect
funds, the order is to be returned to the M.S.U. Union
Station Cafe.

 

 

118

 

POLICY NAME: FILE CODE: DT-09

Take-out/pick-up purchases. (Page 1 of 2)

 

PURPOSE:

To describe purchasing procedures for Green Gourmet
take-out/pick-up orders.

 

 

RESPONSIBILITY :

Catering receptionist and Green Gourmet delivery
personnel .

 

PROCEDURES :

1.

TAKING AN ORDER FOR A PICK-UP: Green Gourmet customers can
pick up their order at the M.S.U. Union catering kitchen
instead of having the order delivered. When taking an order
that will be picked up, the catering receptionist writes
"P.U.C.K” on the order form. “P.U.C.K“ is written in the
space provided for the delivery address .

PROCESSING PICK-UP ORDERS: The Green Gourmet delivery person
is responsible for processing pick-up orders. The following
are included in the process: (A) The delivery person picks
up completed orders in the production area, (B) Each order
is placed in a clean cardboard box (box can be obtained from
the foodservice supervisor), (C) Each order is transported
to the catering kitchen and placed in a cooler, (D) The
cooler number in which the order(s) was placed, is recorded
on the catering kitchen order form copy (allowing other staff
to know where an order is in the absence of the delivery
person), and (E) Each order form is kept in the catering
kitchen, attached to the clip board, until the customer
picks up the order.

MONEY COLLECTION FOR PICK-UP ORDERS (IDT): If the pick-up
order is on an IDT, the IDT will be attached to the order.
The customer receiving the order (name is at the top of the
order form) signs the IDT form and is billed for the amount
owed. The delivery person gives the customer the pink copy
of the IDT form for their records. The remaining IDT form
copies are returned to the catering receptionist with the
order form (catering kitchen copy). Please see policy DT-04
for additional information on IDT's.

MONEY COLLECTION FOR PICK-UP ORDERS (CASH) : If a pick-up
order is going to be paid in cash, a Green Gourmet bank is
needed. The delivery person is responsible for obtaining a
bank and bringing it to the catering kitchen (Please see
policy DT-03 for procedures on obtaining a Green Gourmet
bank). After the customer has paid and picked up their

119

TAKE-OUT/PICK-UP PURCHASES
(Page 2 of 2)

order, the delivery person is responsible for returning the
bank to the catering’ receptionist. Included with. the
returned bank is the money collected and the order form
(catering kitchen copy).

DATE ADOPTED: DATE REVISED:

 

120

 

POLICY NAME: FILE CODE: DT-1O

Cafe purchases.

 

PURPOSE :

To describe purchasing procedures for Green Gourmet 1
entrees sold in the M.S.U. Union Station Cafe.

 

 

 

 

RESPONSIBILITY:
Cashier on duty.
——
PROCEDURES:
1. SELECTION: Green Gourmet entrees are produced for sale in

DATE ADOPTED: DATE REVISED:

the M.S.U. Union Station Cafe. The selection of entrees
varies each day (Please see policy FP-16 for additional
information on entree selections). Customers do not need to
order a Green Gourmet entree that is sold in the cafe.
Instead, they select available Green Gourmet entrees as they
pass through the lunch line.

PRICE: Green Gourmet entrees sold in the cafe are priced
according to the Green Gourmet menu (Please see Appendix A
for a sample menu). Price cards have been developed for each
Green Gourmet entree . Each card contains the entree name and
price. The price cards are placed on the Green Gourmet
cooling unit behind the corresponding entree( s) .

PURCHASING: Green Gourmet entrees are paid for at one of
two cafe cash registers. Green Gourmet sales are included as
part of Union Station Cafe sales (Please see policy CC-01 for
additional information on recording Green Gourmet sales).

 

 

121

SECTION 3.

PURCHASING AND STORAGE

 

EQLIQX_NAEE EILE_£QDE

Food Purchases for Green Gourmet......................PS-01
POGO supply...........................................Ps-02
Emergency Purchases...................................PS-03
Refrigerator and Freezer Temperatures.................PS-04
Storagfl OI uttovar...................................PS’OS
Additional Storage Space..............................PS-06

 

 

 

122

 

 

 

POLICY NAME: FILE CODE: PS-01
Food purchases for Green Gourmet. (Page 1 of 2)
PURPOSE:

To describe the procedures for purchasing food and non-
food products.

 

RESPONSIBILITY:

Stock handler and catering supervisor.

 

 

PROCEDURES:

1.

ORDERING: The M.S.U. Union Catering/Cafe stock handler is
responsible for ordering all food ingredients and non-food
products for Green Gourmet, catering, and the cafe. Food
ingredients are not ordered specifically for Green Gourmet.
Instead, Green Gourmet uses ingredients ordered for catering
and cafe production.

SPECIAL FOOD ORDER: There is only one food item that needs
to be ordered specifically for Green Gourmet , oat bran
muffins. The muffins are ordered from Dawn Donuts and come
one dozen per box. The Green Gourmet production personnel
are responsible for keeping inventory on Green Gourmet oat
bran muffins (muffins are stored _in the cafe walk-in
freezer). When the oat bran muffin supply is low (half
dozen) , the catering supervisor is contacted to order another

supply.

SPECIAL NON-FOOD ORDERS: Green Gourmet packaging materials
are ordered specifically for Green Gourmet. Packaging
materials include the following:

Platters

Platter lids

Place mats

Napkins

Plasticware

Soup containers

Soup container lids

Souffle cups

Souffle cup lids

OOOOOOOOO

The stock handler is responsible for ordering Green Gourmet
packaging materials. Packaging materials are ordered from
.M.S.U. Food Stores. .A supply of packaging materials is kept
in the Green Gourmet production area (one box of each item
listed above). Additional supplies are kept in the cafe
kitchen storeroom. Inventory is done once per month on all
Green Gourmet packaging materials. Inventory is done by the
salad foodservice worker who, in turn, notifies the stoCk
handler to place an order. ‘

123

FOOD PURCHASES FOR GREEN GOURMET
(Page 2 of 2)

4. PURCHASE-ORDER SYSTEM: M.S.U. Union Catering, which includes
Green Gourmet and the Union Station Cafe, uses a computerized
purchase-order system. Food and non-food orders are placed
using an M.S.U. designed ordering system. Once orders are
placed, they are sent to M.S.U. Food Stores via computer.
The system is complex and quite detailed. This manual will
not go into greater detail on the purchase-order system
because it is not directly related to Green Gourmet. Oat bran
muffins are the only Green Gourmet items which are not
ordered through M.S.U. Food Stores. The muffins are ordered
through Dawn Donuts and billed to M.S.U. Union Catering via
M.S.U. Food Stores.

5. RECEIVING: The stock handler is responsible for receiving
food and non-food items purchased. All products are
delivered to the receiving dock at the M.S.U. Union Building
and received by the stock handler. A receiving invoice is
signed by the stock handler after the shipment has been
checked for accuracy. Receiving invoices are sent to the
M.S.U. Union Business Office where the amount due is entered
into accounts payable for M.S.U. ~Union Catering.

DATE ADOPTED: DATE REVISED:

 

124

 

 

POLICY NAME: FILE CODE: PS-02
Food supply. (Page 1 of 2)
PURPOSE:

To describe which foods are kept in stock and used for
Green Gourmet.

 

RESPONSIBILITY:
Stock handler.

 

 

 

PROCEDURES:

1.

LARGE QUANTITIES: The following foods are used for Green
Gourmet and kept in stock in large quantities:

*

O

OOOOOOOOOOO

Fresh fruits (apples, oranges, strawberries, cantaloupe,
honeydew, pineapple, and red and green grapes)

Fresh vegetables (onions, peppers, lettuce, cucumbers,
carrots, tomatoes, mushrooms, broccoli, and celery)
Frozen chicken breasts

Frozen seafood (fish, imitation crab, and shrimp)

Canned tuna fish

Frozen deli meats (beef, ham, and turkey)

Frozen bread (loaves, pita, dinner rolls, and croissants)
Crackers

Spaghetti

3998

Cheese (cheddar, swiss, parmesan, and feta)

Y

ogurt
Condiments (dill pickles, mustard, Miracle Whip salad
dressing, chili sauce, honey, margarine, and italian
dressing)
White vinegar
Canned black olives
Corn oil
Beverages (milk, juice, and pop)
Frozen jumbo cookies
Frozen and fresh soup

SMALL QUANTITIES: The following foods are used for Green
Gourmet and kept in stock in small quantities:

OOOOO

Spices (ginger and garlic)

Soy sauce

Sesame oil

Nuts and seeds (almonds and sesame seeds)
Greek dressing mix

125

FOOD SUPPLY
(Page 2 of 2)

3. DETERMINING THE QUANTITY OF FOOD TO PURCHASE: The stock
handler is responsible for determining the quantity of food
to purchase. The amounts ordered are based on historical
data, perishability, customer demand, inventory, and
experience. Inventory is done by the stock handler on a
weekly basis.

DATE ADOPTED: DATE REVISED:

 

126

 

 

POLICY NAME: FILE CODE: PS-O3

Emergency purchases.

 

PURPOSE:

To establish emergency food purchasing procedures for
Green Gourmet.

 

RESPONSIBILITY:

Foodservice supervisor and salad foodservice worker.

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

EMERGENCY PURCHASES: Sometimes Green Gourmet will need a
specific food or supply item that was overlooked during the
ordering process. A large order or unexpected additional
orders may require emergency purchases.

NOTIFICATION: The Green Gourmet salad foodservice worker is
responsible for notifying the foodservice supervisor if an
emergency purchase needs to be made. The supervisor should
be notified as soon as possible to allow enough time for
ordering, receiving, production, and delivery/take-out.

ORGANIZING AN EMERGENCY PURCHASE: The foodservice supervisor
is responsible for organizing emergency. purchases.
Organization includes ordering, purchasing, and receiving.
Often, regular suppliers, such as M.S.U. Food Stores, cannot
accommodate emergency purchases because of time constraints.
The foodservice supervisor determines alternative sources of
supply. Also, an available catering employee is usually sent
to pick up an emergency purchase.

PURCHASE CONFIRMATION: Green Gourmet production personnel
are notified of any emergency purchase and the expected
delivery time(s). Confirmation of emergency purchases.helps
the production personnel work more efficiently.

 

127

 

 

POLICY NAME: FILE CODE: PS-O4

Refrigerator and freezer temperatures.

 

PURPOSE:

To establish ranges for the proper temperatures of
refrigerators and freezers used for food storage.

 

RESPONSIBILITY:

Stock handler.

 

 

PROCEDURES:
1. PROPER REFRIGERATION TEMPERATURES: The following is a list

2.

of refrigerators and freezers and the temperatures at which
they are to be maintained (MEHA, 1989):

* First walk-in refrigerator (fresh fruit and dairy
products):
45°F/7°C or below

* Second walk-in refrigerator (meat, eggs, and poultry):
45°F/7'C or below

* Third walk-in refrigerator (fresh vegetables and
condiments):
45°F/7'C or below

* Reach-in coolers (leftover ingredients and entrees):
45‘F/7’C or below

* ‘Walk-in freezers (bread, seafood, meat, poultry, cookies,
and soup):
0°F/-18'C or below

It has been recognized that certain types of bacteria can
grow at temperatures below 45'F/7'C. Some of these bacteria
include Winn. W.
W. and MW (Institute
of Food Technologists' Expert Panel on Food Safety 5
Nutrition, 1988). Recognizing the potential problems with
foods stored at a refrigeration temperature of 45'F/7'C, a
refrigeration temperature of 40'F/4'C or below is recommended
(USDA-F818, 1990).

MAINTENANCE RESPONSIBILITY: The stock handler is responsible
for checking refrigerator and freezer temperatures once each
day. If a refrigeration or freezer unit is not functioning
properly, the maintenance department is notified immediately.

DATE ADOPTED: DATE REVISED:

 

128

 

 

 

POLICY NAME: FILE CODE: Ps-05
Storage of leftovers. (Page 1 of 2)
PURPOSE:

To describe the method of labeling and storing leftover
foods.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

STORAGE OF FOOD INGREDIENTS: Any leftover Green Gourmet food
ingredients are stored in reach-in coolers in the Green
Gourmet production area. Leftover ingredients are put into
plastic or stainless steel containers and covered with
plastic wrap. The current date is recorded on the plastic
wrap. This inventory is used first as part of food
production needs for the coming week. Please see policies
FP-06 through FP-11 for more information on storage.

COLORED-CODED LABELING SYSTEM: 4After a Green Gourmet entree
is produced for sale on the cafe line, it is coded with a
colored dot (located in the Green Gourmet production area).
The dot represents the day the entree was made . The
following is a list of days of the week and their relative
color coded dot:

Monday-blue dot
Tuesday-green dot
Wednesday-orange dot
Thursday-red dot
Friday-yellow dot

DOOM-O

The system was developed to ensure proper rotation and
disposal of leftover entrees. Entrees are on a two day
rotation cycle. For example, if 25 entrees are produced on
Monday and five are leftover, they would be put on display
Tuesday (leftover entrees are to be sold before fresh ones).
However, if there are still three entrees leftover from
Monday on Wednesday, they would be thrown away. All Green
Gourmet entrees are thrown away if they are not sold in two
days.

129

STORAGE OF LEFTOVERS
(Page 2 of 2)

3. STORAGE OF LEFTOVER ENTREES: Leftover Green Gourmet entrees
from the cafe line are stored in a reach-in cooler kept at
45°F/7°C or below (MEHA, 1989). There are two reach-in
coolers available for storage. The coolers are located along
the west wall, behind the Green Gourmet section in the cafe

(Please see (policy DT-10 for' more information on cafe
purchases).

DATE ADOPTED: DATE REVISED:

 

130

 

 

 

POLICY NAME: FILE CODE: PS-06
Additional storage space. (Page 1 of 2)
PURPOSE:

To describe which Green Gourmet products are kept in the
dry storage room and cafe kitchen storeroom.

 

RESPONSIBILITY:

Stock handler and salad foodservice worker.

 

 

PROCEDURES:
1. DRY STORAGE ROOM: The dry storage room is located next to

the walk-in refrigerators and freezer. The dry storage room
is used to store non-perishable foods and supplies, many of
‘which are used for'Green.Gourmet~ The following is a list of
Green Gourmet items that are stored in the dry storage room:

Honey

Spices (ginger and garlic)

Crackers

Spaghetti

Canned tuna fish

Nuts and seeds (almonds and sesame seeds)
Soy sauce

Oil (sesame and corn)

White vinegar

Canned black olives

Greek dressing mix

Souffle cups and lids (2.5 oz and 5.0 oz)
Wet-naps

OOOOOOOOOOOOO

All foods are stored off the floor on wooden shelves or
dunnage racks. Foods are stocked in such a manner that the
oldest ones are used first (f irst-in, f irst-out method) . The
stock handler is responsible for inventory once per week and
rotating stock.

CAFE KITCHEN STOREROOM: The cafe kitchen storeroom is
located next to the rest rooms on the south side of the
kitchen . The storeroom is used to store Green Gourmet
packaging materials. The following is a list of packaging
materials that are stored in the cafe kitchen storeroom:

Platters

Platter lids
Napkins

Place mats
Plasticware

Soup containers
Soup container lids

OOOOOOO

131

ADDITIONAL STORAGE SPACE
(Page 2 of 2)

All packaging materials are stored off the floor on shelves]
racks . Inventory is done once per month on all Green Gourmet
packaging materials. Inventory is done by the salad

foodservice worker who, in turn, notifies the stock handler
to place an order.

DATE ADOPTED: DATE REVISED:

 

(1)

(2)

(3)

(4)

132

FOOD PRODUCTION VOCABULARY

FOOD PRODUCTION: Food production is all work associated with
the production of Green Gourmet orders at the preparation and
assembly levels (see below for definitions of preparation and
assembly).

PREPARATION: Preparation is defined as the work done before
assembly. Preparation includes packing (see definition
below) and food preparation at the ingredient level. Food
preparation includes cooking, washing, and cutting of food
ingredients or any steps included in the recipe directions
excluding assembly.

ASSEMBLY: Assembly is work done at both the recipe and
packaging level. At the recipe level, assembly includes
combining ingredients together, according to recipe
specifications, to produce a complete entree. At the
packaging level, assembly includes putting the completed
entree onto a Green Gourmet platter, covering the entree with
a platter lid, attaching scotch tape to each end of the
lid/platter, and attaching a nutritional analysis sticker to
the top of the platter lid.

PACKING: Packing is the non-food items which are included
with each Green Gourmet order . Green Gourmet packing
includes one of each of the following:

Green Gourmet place mat [person

Green Gourmet napkin / person

Green Gourmet plasticware set (knife, fork, spoon) [person
Wet-nap] person

Straw/beverage (if applicable)

sees»

Packing for each order is placed in a bus tub (plastic
container).

133

 

SECTION 4.

FOOD PRODUCTION

 

 

BQLIQY_NAHE 'EILE_QQDE
Standardized Recipes for Green Gourmet................FP-01
Recipe Development and Testing........................FP-02
Green Gourmet Recipe Notebook.........................FP-03
Green Gourmet Production Area.........................FP-04
Preparation and Storage...............................FP-05
Preparation and Storage of Chicken Breasts............FP-06
Preparation and Storage of Seafood....................FP-07
Preparation and Storage of Eggs.......................FP-08
Preparation and Storage of Salad Ingredients..........FP-09
Preparation and Storage of Pasta......................FP-10
Preparation and Storage of Dressings..................FP-1l
Cooking: Convection Oven..............................FP-12
Cooking: Steam-Jacketed Kettle........................FP-13
Cooking: High-Pressure Steamer........................FP-14
road u‘enbly.....OOOOOOOOOO......OOOOOOOOO.....OOOOOOFP-ls
cafe Line................OOOOOOOOOOOOOOOOOO......OOIIOFP-ls

 

 

134

 

 

POLICY NAME: FILE CODE: FP-Ol

Standardized recipes for Green Gourmet.

 

PURPOSE:

To describe the recipes used to produce Green Gourmet
entrees.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

GREEN GOURMET RECIPES: A standardized recipe exists for each
Green Gourmet entree (Please see Appendix I for sample Green
Gourmet recipes). The entrees are produced according to the
recipe specifications.

RECIPE FORMAT: A standardized format is maintained for all
recipes. Each recipe contains the following information:

Name of entree

Ingredients

Ingredient weights (measures where appropriate)
Packaging materials

Preparation instructions

.OOOI‘

Each recipe is written for one serving because Green Gourmet
entrees are often produced on an individual basis. Also,
recipes are written to be understood by employees with
minimal foodservice knowledge.

RECIPE STORAGE: All Green Gourmet recipes are stored in a
recipe notebook (Please see policy FP-03 for additional
information on the Green Gourmet recipe notebook). The
notebook is kept in the production area so it will be easily
accessible to the salad foodservice*worker and Green.Gourmet
production personnel.

 

135

 

 

 

POLICY NAME: FILE CODE: FP-02
Recipe development and testing. (Page 1 of 2)
PURPOSE:

To describe the process used to develop and test Green
Gourmet entree recipes.

 

RESPONSIBILITY:

Foodservice manager and foodservice supervisor.

 

 

PROCEDURES:

1.

MENU CRITERIA: There are several criteria which must be met
for entrees to appear on the Green Gourmet menu. The
following is a list of those criteria:

 

* 375 kilocalories or less per entree __J at least
* 30 percent or less of the calories from fat 50* of
entrees

* Ingredients are to be readily available throughout the
year

* Must be a cold sandwich or salad

* Names are to reflect fresh, gourmet food

* Must be able to be packaged in Green Gourmet packaging
materials

Please see policy MP-Oi for additional information on the
Green Gourmet menu.

WEIGHTS AND MEASURES: During testing, the ingredients are
listed by weight in ounces or by measure. To determine
weight, a top-loading scale is used. To determine measure,
measuring spoons and cups are used. As the recipe is being
produced, instructions are also recorded.

FOOD PRESENTATION: Each new entree is arranged on a Green
Gourmet platter to determine food presentation. The platter
lid is put on the platter after the entree is complete. It
is necessary that each entree be compatible with available
Green Gourmet packaging materials.

FOOD COST AND SELLING PRICE: The cost of each ingredient
(including packaging) is determined and a food cost and
selling price is calculated (Please see policy MP-04 for more
information on food cost and selling price calculations).

136

RECIPE DEVELOPMENT AND TESTING
(Page 2 of 2)

5. SENSORY EVALUATION: Recipes go through a sensory evaluation
to ensure that the product is superior in taste, smell, and
appearance. An informal sensory evaluation is conducted by
the foodservice supervisor after the new product is finished.
Green Gourmet and catering personnel are panelists for the
sensory evaluation. The evaluation is done only one time.

6. STANDARDIZED RECIPE FORMAT: Once the sensory analysis is
complete, the recipe is then put into the standardized recipe
format followed by Green Gourmet (Please see Appendix I for
sample Green Gourmet recipes)

7. POLAROID PICTURE: .A polaroid picture is taken of each Green
Gourmet entree. Pictures are taken by the foodservice
supervisor. The camera and film are located in the Catering
Office and are obtained by the foodservice supervisor.
Included in the picture is the completed entree, garnish (if
applicable), condiments (for sandwiches), dressing (for
salads), and packaging (plate and lid; lid off). The picture
is placed next to its corresponding recipe in the Green
Gourmet recipe notebook. The picture is a visual tool used
to help production employees produce consistent products.

8. MENU SPECIAL: New entrees can be run as a special on the
Green Gourmet menu to establish clistomer acceptability.
Specials are run on the menu for one month. If a new entree
is acceptable to Green Gourmet customers (as determined by
the foodservice manager), it is included on the next Green
Gourmet menu (Please see policy MP-02 for more information on
menu revisions).

DATE ADOPTED: DATE REVIS 'M :

 

137

 

POLICY NAME: FILE CODE: FP-O3

Green Gourmet recipe notebook.

 

PURPOSE:

To describe the notebook used to store Green Gourmet
recipes.

 

 

DATE ADOPTED: DATE REVISED:

 

 

RESPONSIBILITY:
Foodservice supervisor and catering receptionist.
‘ t
PROCEDURES:
1. NOTEBOOK PURPOSES: The purposes of the Green Gourmet recipe

notebook are to protect recipes from damage during production
and provide employees with access to Green Gourmet recipes so
that entrees can be consistently produced for sale.

RECIPE FORMAT: Green Gourmet recipes are typed in a
standardized recipe format (Please see Appendix I for maple
Green Gourmet recipes). Typing is done by the catering
receptionist.

PROTECTION: Each Green Gourmet recipe is placed in a plastic
sleeve inside the Green Gourmet recipe notebook. The plastic
sleeve protects the recipe from damage during production.

POLAROID PICTURE: Each recipe is accompanied by a polaroid
picture (Please see policy FP-02 for additional information
on polaroid pictures). The picture is also placed in a
plastic sleeve for protection from damage. The picture is a
visual tool used to help Green Gourmet production personnel
produce consistent products .

NOTEBOOK STORAGE: The Green Gourmet recipe notebook is
stored in the Green Gourmet production area with several
other recipe notebooks . After use, the notebook is returned
to its storage location.

 

138

 

 

POLICY NAME: FILE CODE: PP-O4

Green Gourmet production area.

 

PURPOSE:

To describe the location where Green Gourmet food items
are produced, packaged and stored.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

PRODUCTION AREA LOCATION: Green Gourmet food production
takes place in the M.S.U. Union Station Cafe kitchen. The
production area is located in the northeast section of the
cafe. All Green Gourmet production is done in this area
at all times.

PRODUCTION AREA STORAGE (SUPPLIES): A small supply of Green
Gourmet packaging materials (platters/lids, napkins, place
mats, plasticware, and souffle cups] lids) are kept in the
production area for easy access. The remaining packaging
materials are stored in the cafe kitchen storeroom (Please
see policy Ps-06 for additional information on the cafe
kitchen storeroom) . Keys for the storeroom can be obtained
from the foodservice supervisor.

PRODUCTION AREA STORAGE (COOLERS): Three reach-in coolers
are located in the Green Gourmet production area . These
coolers are used to store Green Gourmet dressings and
leftover ingredients. Keys for the coolers can be obtained
from the foodservice supervisor.

PRODUCTION AREA STORAGE (GOLD CART): One transportable
cold cart is located in the Green Gourmet production area.
The cold cart is used to store completed Green Gourmet
orders . Keys are not needed for the cold cart .

PRODUCTION AREA CLEAN-UP: The production area is cleaned
thoroughly each day after production is complete. During
production a clean-as-you-go policy is used by production
personnel (Please see policy rs-oz for additional information
on cleaning of production area).

 

139

 

 

 

POLICY NAME: FILE CODE: EP-OS
Preparation and storage. (Page 1 of 2)
PURPOSE:

To establish methods for storage and advanced preparation
of Green Gourmet delivery/take-out orders.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES :

1.

PREPARATION: Preparation includes packing (Please see
procedure f 2 below) and food preparation at the ingredient
level (Please see policies P-06 through P-ll for preparation
of food ingredients). Preparation is necessary for delivery
and take-out orders if they are brought down to the catering
kitchen in advance to the day of delivery/pick-up.
Preparation will be done from 6:30 am to 8:00 am. The amount
of preparation will be determined by the number of delivery
and take-out orders on the production board. Please see food
production vocabulary in the beginning of this section for a
complete definition of preparation.

PACKING: Packing for Green Gourmet delivery and take-out
orders can be done prior to the day of delivery/pick-up.
Packing for each order is placed in a bus tub (plastic
container). Bus tubs are located in the cafe dish room along
the north wall. The packing includes one of each of the
following:

Green Gourmet place mat / person
Green Gourmet napkin I person

Green Gourmet plasticware set/person
wet-nap / person

straw/beverage (if applicable)

....I'

Please see food production vocabulary in the beginning of
this section for a complete definition of packing.

STORAGE (FOOD): Any food ingredients that are prepared in
advance to product assembly are stored in a cooler in the
Green Gourmet production area . Completed entrees are stored
in the cold cart in the Green Gourmet production area.

 

140

PREPARATION AND STORAGE
(Page 2 of 2)

4. STORAGE (PACKING): Bus tubs, with packing, are stored in the

Green Gourmet production area. The exact storage location
depends on the amount of space available.

DATE ADOPTED: DATE REVISED:

 

141

 

 

POLICY NAME: FILE CODE: FP-06

Preparation and storage of chicken (Page 1 of 2)
breasts.

 

PURPOSE:

To establish methods for storage and advanced preparation
of chicken breasts.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

BEFORE PREPARATION: Before preparation is started, the
reach-in coolers in the Green.Gourmet production area are to
be checked to determine the quantity of product in stock.
Prepared chicken breasts from a previous day may be
available.

AMOUNT 0!" CHICKEN TO BE PREPARED: More Chicken can be
prepared than needed for one day. The extra chicken can be
stored in a reach-in cooler and used for a Green Gourmet
delivery, take-out or cafe line entree.

LOCATION 0? CHICKEN BREASTS: Chicken breasts are stored in
the cafe walk-in freezer (located next to the dry storage
room) until ready for use. The chicken breasts are packaged
individually and come four dozen per box.

THAWING CEICKEN BREASTS: After an order is received for a
chicken salad croissant or marinated chicken salad, chicken
breasts are removed from the walk-in freezer. The unwrapped
chicken breasts are placed in a stainless steel counter pan
(located along south wall in cafe dish room). The chicken
can be thawed one of two ways: (1) under slowly running
cold water (in the Green Gourmet production area sink) for
approximately thirty minutes or, (2) In a reach-in cooler
in the Green Gourmet production area for approximately 12
hours. If using method #1, the thawed chicken is either
covered and placed in a reach-in cooler or seasoned
(marinated chicken only) , cooked and refrigerated until ready
for use. If method #2 is used, the chicken is kept in the
counter pan, covered, and put in a reach-in cooler in the
Green Gourmet production area until ready for use (m,
1989).

COOKING CEICKEN BREASTS: The convection oven (Please see
policy EP-lz for description of a convection oven) in the
cooks' area is used for cooking chicken breasts. The oven is
preheated to 350'P/177'C for five minutes. During the

142

PREPARATION AND STORAGE 0? CHICKEN BREASTS
(Page 2 of 2)

preheating process, chicken breasts are placed on a baking
tray that is lined with baking paper. The chicken is baked
for ten minutes (one to ten chicken breasts) or to an
internal temperature of 165°F/73°C (MEHA, 1989). After
cooking, the chicken is removed from the oven to cool. The
chicken is cooled in a reach-in cooler in the Green Gourmet
production area. The cooling process takes approximately 15
m nutes.

6. STORAGE 0!" COO. CHICKEN BREASTS-CHICKEN SALAD: Once
cooled, the chicken is diced and placed in a stainless steel
counter pan, covered, dated and placed in a reach-in cooler
in the Green Gourmet production area until ready for use.
Please see Appendix I for a sample Chicken Salad Croissant
recipe.

7. STORAGE OP COOKED CHICKEN BREASTS-MARINNTE! CHIEHEN: Once
cooled, the chicken is placed in a stainless steel counter
pan, covered, dated and placed in a reach-in cooler in the
Green Gourmet production area until ready for use. Please
see Appendix I for a sample Narinated Chicken Salad recipe.

ADDITIONAL COMMENTS:

1. Please see Appendier for a description of counter pan sizes
and capacities.

DATE ADOPTED: DATE REVISED:

 

h

143

 

 

 

POLICY NAME: FILE CODE: FP-07
Preparation and storage of seafood. (Page 1 of 2)
PURPOSE:

To establish methods for storage and advanced preparation.
of seafood.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

5.

BEFORE PREPARATION : Before preparation is started, the
reach-in coolers in the Green Gourmet production area are to
be checked to determine the quantity of product in stock.
Prepared seafood from a previous day may be available.

AMOUNT OF SEAFOOD TO BE PREPARED: Nora seafood can be
prepared than needed for one day. The extra seafood can be
stored in a reach-in cooler and used for a Green Gourmet
delivery, take-out or cafe line entree.

LOCATION 01" SEAFOOD: Tish fillets, imitation crab, and
popcorn shrimp are stored in the cafe walk-in freezer
(located next to the dry storage room) until ready for use.
The fish fillets are packaged individually and come in 2 lb.
packages. The imitation crab comes in a 2 lb. package and
the shrimp comes in a 5 lb. package.

TBANING or FISH: After an order is received for a Louis
Seafood Salad, fish is removed from the walk-in freezer. The
unwrapped fish is placed in a stainless steel counter pan
(located along south wall in cafe dish room) and can be
thawed one of two ways: (1) Under slowly running cold water
(in the Green Gourmet production area sink) for approximately
thirty minutes or, ( 2) In a reach-in cooler in the Green
Gourmet production area for approximately six hours. If
using method #1, the thawed fish is either covered and placed
in a reach-in cooler or cooked, covered and refrigerated
until ready for use. If method #2 is used, the thawed fish
is kept in the counter pan, covered, and put in a reach-in
cooler in the Green Gourmet production area until ready for
use (MEHA, 1989).

COOKING FISH PILLETS : The high-pressure steamer (Please see
policy EP-u for description of a' steamer) in the cooks area
is used for cooking fish fillets. The temperature on the
steamer is preset and only needs to be turned on and the
timer set to operate. The fish fillets are placed in a long
stainless steel counter pan. The fish is cooked for five

144

PREPARATION AND STORAGE OF SEAFOOD
(Page 2 of 2)

minutes (one to three fish fillets) or to an internal
temperature of 140°F/60°C (MEHA, 1989) and then removed from
the steamer to cool. The fish is cooled in a reach-in cooler
in the Green Gourmet production area. The cooling process
takes approximately 15 minutes.

6. STORAGE OF COOKED FISH FILLETS: Once cooled, the fish is cut
into the appropriate portion size and placed in a stainless
steel counter pan, covered, dated and placed in a reach-in
cooler in the Green Gourmet production area until ready for
usei Please see Appendix I for a sample Louis Seafood Salad
rec pe.

7 . THAWING AND STORAGE 01" IMITATION CRAB: After an order is
received for a Louis Seafood Salad, precooked imitation crab
is removed from the walk-in freezer. The unwrapped crab is
placed in a stainless steel colander (located along west wall
in cafe dish room) and thawed under slowly running cold water
(in the Green Gourmet production area sink) for approximately
30 minutes. Or, the crab can be placed in stainless steel
counter pan (located along the south wall in cafe dish room),
covered, and thawed in a reach-in cooler in the Green Gourmet
production area for approximately six hours . With either
method, the thawed crab is covered and placed in a reach-in
cooler in the Green Gourmet production area until ready for
use (MEHA, 1989) .

8. THANING AND STORAGE OF SBRINP: After an order is received
for a Louis Seafood Salad, precooked shrimp is removed from
the walk-in freezer. The unwrapped shrimp is placed in a
stainless steel colander (located along west wall in cafe
dish room) and thawed under slowly running cold water (in the
Green Gourmet production area sink) for approximately 30
minutes. Or, the shrimp can be placed in a stainless steel
counter pan (located along the south wall in cafe dish room),
covered, and thawed in a reach-in cooler in the Green Gourmet
production area for approximately six hours . With either
method, the thawed shrimp is covered, dated and placed in a
reach-in cooler in the Green Gourmet production area until
ready for use (MEHA, 1989).

ADDITIONAL COMMENTS :

1. Please see Appendix J for a description of counter pan sizes
and capacities.

DATE ADOPTED: DATE REVISED:

 

145

 

 

 

POLICY NAME: FILE CODE: FP-08
Preparation and storage of eggs. (Page 1 of 2)
PURPOSE:

To establish methods for storage and advanced preparation
of eggs.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

BEFORE PREPARATION: Before preparation is started, the
reach-in coolers in the Green Gourmet production area are to
be checked to determine the quantity of product in stock.
Prepared eggs from a previous day may be available.

AMOUNT OF EGGS TO BE PREPARED: More eggs can be prepared
than needed for one day. The extra eggs can be stored in a
reach-in cooler and used for a Green Gourmet delivery, take-
out or cafe line entree.

LOCATION OF EGGS: Raw eggs are stored in the second walk-in
refrigerator (located next to the dry storage room) until
ready for use. The eggs are packaged 30 dozen per box.

COOKING EGGS: The high-pressure steamer (Please see policy
FP-14 for description of a high-pressure steamer) in the
cooks ' area is used for cooking eggs . The temperature on the
steamer is preset and only needs to be turned on and the
timer set to operate. After the steamer is turned on, the
eggs are put into a stainless steel pan and placed in the
steamer. The timer is set for 12 minutes (up to two dozen
eggs). When the cooking process is complete, the eggs are
removed from the steamer to cool. The eggs are cooled under
slowly running cold water in the Green Gourmet production
”1;. sink. The cooling process takes approximately 15
m utes.

STORAGE OF COOKED EGGS: Once cooled, the eggs are peeled,
rinsed, placed in a stainless steel counter pan, covered,
dated and put into a reach-in cooler in the Green Gourmet
production area until ready for use.

146

PREPARATION AND STORAGE OF EGGS
(Page 2 of 2)

ADDITIONAL COMMENTS:

1. Please see Appendix J for a description of counter pan sizes
and capacities.

DATE ADOPTED: DATE REVISED:

 

147

 

 

 

POLICY NAME: FILE CODE: FP-OQ
Preparation and storage of salad (Page 1 of 2)
ingredients. '

PURPOSE:

To establish methods for storage and advanced preparation
of fruits and vegetables.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

BEFORE PREPARATION: Before preparation is started, the
reach-in coolers in the Green Gourmet production area are to
be checked to determine the quantity of product in stock .
Prepared fruits and vegetables from a previous day may be
available.

AMOUNT OF FRUIT TO BE PREPARED: More fruit can be prepared
than needed for one day. The extra fruit can be stored in a
reach-in cooler and used for a Green Gourmet delivery, take-
out or cafe line entree . Browning and deterioration may
occur depending on the ripeness of the fruit being out. If
browning occurs, the fruit is thrown away. '

LOCATION OF FRUIT: Fresh fruit is stored in the first walk-
in refrigerator (located next to the dry storage room) until
ready for use. Fresh fruit includes pineapple, cantaloupe,
honeydew, green grapes , red grapes , strawberries , apples and
oranges .

PREPARATION AND STORAGE OF FRUIT: After an order is received
for a Fruit Platter or Combination Plate, the specified fruit
is removed from the walk-in refrigerator. The fruit is
cleaned and cut according to recipe specifications (Please
see Appendix I for sample Green Gourmet recipes) . During the
cutting process, the fruit (mixed) is placed in a stainless
steel counter pan (located along south wall in cafe dish
room). The cut fruit is covered, dated and placed in a
reach-in cooler in the Green Gourmet production area until
ready for use. Fruits, after being cleaned and cut, will
deteriorate rapidly. Bowever, the color and freshness can be
extended by coating them with pineapple juice (located in dry
storage room). Fruits should be used the same day, if
possible.

148

PREPARATION AND STORAGE OF SALAD INGREDIENTS
(Page 2 of 2)

5. AMOUNT OF VEGETABLES TO BE. PREPARED: More vegetables can be
prepared than needed for one day. The extra vegetables can
be stored in a reach-in cooler and used for a Green Gourmet
delivery, take-out or cafe line entree.

6. LOCATION OF VEGETABLES: Fresh vegetables are stored in the
third walk-in refrigerator (located next to the dry storage
room) until ready for use. Fresh vegetables include lettuce,
celery, carrots, peppers, tomatoes, cucumbers, broccoli,
mushrooms, and onions.

7 . LEAF LETTUCE: Leaf lettuce is thoroughly rinsed under cold
running water in the Green Gourmet production area sink.
Once the lettuce is clean, it is dried with a clean rag
(located in dry storage room). The lettuce is put into a
stainless steel counter pan (located along the south wall of
the cafe dish room), covered, dated and placed in a reach-in
cooler in the Green Gourmet production area . Greens are
inspected daily and wilted or discolored leaves thrown away.

8. CELERY AND CARROTS: Celery and carrots are received with the
ends removed (carrots are also peeled). Each is thoroughly
rinsed under cold running water in the Green Gourmet
production area sink. After rinsing, the celery and carrots
are cut according to recipe specifications (Please see
Appendix I for sample Green Gourmet recipes) . Each vegetable
is put into a stainless steel counter pan (located along the
south wall of the cafe dish room), covered, dated and
placed in a reach-in cooler in the Green Gourmet production
at“.

9. PEPPERS, TOMATOES, CUCUMBERS, BROCCOLI, MUSHROOMS AND ONIONS:
Peppers (red and green), tomatoes (hothouse and cherry),
cucumbers, broccoli, mushrooms, and onions (red and green)
are received whole. Each is thoroughly rinsed under cold
running water in the Green Gourmet production area sink.
After rinsing, each type of vegetable is out according to
recipe specifications (Please see Appendix I for sample Green
Gourmet recipes). Each vegetable is put into a stainless
steel counter pan (located along the south wall of the cafe
dish room), covered, dated and placed in a reach-in cooler in
the Green Gourmet production area .

ADDITIONAL COMMENTS:
1. Please see Appendix J for a description of counter pan sizes
and capacities.

DATE ADOPTED: DATE REVISED:

 

149

 

 

POLICY NAME: FILE CODE: FP-lO
Preparation and storage of pasta. (Page 1 of 2)
PURPOSE:

To establish methods for storage and advanced preparation
of pasta.

 

RESPONSIBILITY:

 

Salad foodservice worker and Green Gourmet production
personnel.

 

 

— —
PROCEDURES:
1 . BEFORE PREPARATION: Before preparation is started, the

2.

reach-in coolers in the Green Gourmet production area are to
be checked to determine the quantity of product in stock.
Prepared paste from a previous day may be available.

AMOUNT OF PASTA.TO BE PREPARED: More pasta can be prepared
than needed for one day. The extra pasta can be stored in a
reach-in cooler and.used for a Green Gourmet delivery, take-
out or cafe line entree.

LOCATION OF PASTA: Raw pasta is stored in the dry storage
room until ready for use. The pasta comes 20 pounds per box.

COOKING PASTA: After an order is received for Pesto Salad,
the raw pasta is removed from the dry storage roam. The
steam-jacketed kettle (Please see policy FP-13 for a
description of a steam-jacketed kettle) in the cooks ' area is
used for cooking pasta. The pasta is cooked according to the
specifications on the Pesto Salad recipe (Please see Appendix
I for a sample Pesto Salad recipe). when the cooking process
is complete, the pasta is removed from the kettle and placed
in a stainless steel counter pan (located along the south
wall of the cafe dish room). The paste is cooled under
slowly running cold water in the Green Gourmet production
:i;a sink. The cooling process takes approximately three
utes.

STORAGE OF COO}. PASTA: Once cooled, the paste is placed in
a stainless steel counter pan, covered, dated and put into a
reach-in cooler in the Green Gourmet production area until
ready for use.

150

PREPARATION AND STORAGE OF PASTA
(Page 2 of 2)

ADDITIONAL COMMENTS:

1. Please see Appendix J for a description of counter pan sizes
and capacities.

DATE ADOPTED: DATE REVISED:

 

151

 

 

POLICY NAME: FILE CODE: FP-11

Preparation and storage of dressings.

 

PURPOSE:

To establish methods for storage and advanced preparation
of dressings.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE RECEIVED:

BEFORE PREPARATION: Before preparation is started, the
reach-in coolers in the Green Gourmet production area are to
be checked to determine the quantity of product in stock.
Prepared dressings from a previous day may be available.

DRESSINGS THAT NEED TO BE PREPARED: There are three Green
Gourmet dressings that require preparation (1) Seafood Dip
(2) Yogurt Dip and (3) Greek Dressing.

AMOUNT OF DRESSING TO PREPARE: The Seafood and Yogurt Dips
are prepared in amounts specified on.recipe instructions but
can be prepared in large quantities (ten or more portions).
The Greek dressing is prepared in the amount specified on
package instructions.

LOCATION OF INGREDIENTS: Seafood Dip-Miracle whip lite,
chili sauce and lemon juice are located in the dry storage
room. However , open containers are located in the Green
Gourmet production area coolers and are used first. Yogurt
Dip-Yogurt is located in the first walk-in cooler and honey
is located in the dry storage room. Greek Dressing-Box of
mix, corn oil, and vinegar are located in the dry storage
room. Open containers of oil and vinegar are located in the
Green Gourmet production area and are used first.

DRESSING PREPARATION AND STORAGE: The Seafood and Yogurt
Dips are prepared according to recipe specifications (Please
see Appendix I for sample recipes). The Greek dressing is
prepared according'tolpackage instructions. Plastic cottage
cheese containers (located along the east wall of the cafe
dish room) are used when storing large quantities of dressing
or dip. The containers are covered with a lid, dated, and
stored in a reach-in cooler in the Green Gourmet production
area.

 

F 14L 1
POLICY NAME: FILE CODE: FP-12

152

 

 

Cooking: convection oven.

 

PURPOSE:

To facilitate a better understanding of a convection oven
and its uses.

 

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

— _
PROCEEURES:
1. DEFINITION OF A CONVECTION OVEN: A convection oven is an

DATE ADOPTED: DATE REVISED:

oven in which a fan circulates heated air through the oven
for fast, even cooking.

OPERATIONAL PROCEDURES: A convection oven is operated in the
same manner as a conventional oven. The oven is turned on

with an on-off dial which lists cook, cool-down, cook and
hold, and off. Set the dial to cook. The dial directly below
the on-off dial is the temperature dial. For chicken
breasts, the dial is set to 350'F/177'C. The third dial is
the timer. The timer is usually set for ten minutes but can
vary depending on the number of chicken breasts being cooked.
The chicken is placed in the oven to cook (Please see policy
FP-06 for information on the preparation of chicken breasts) .

USES: The convection oven is used to cook.marinated chicken
breasts for Marinated Chicken Salad and plain chicken breasts
for Chicken Salad Croissants.

ADVANTAGES: There are several advantages to the convection
oven over an conventional oven. The following is a list of
advantages:

less cooking time, hence more efficient

heats more evenly

accurate cooking temperature

excellent capacity

savings in floor space, food shrinkage, and energy

OI)...

 

153

4-

 

 

POLICY NAME: FILE CODE: FP-13

Cooking: steam-jacketed kettle.

 

PURPOSE :

To facilitate a better understanding of a steam-jacketed
kettle and its uses.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

 

PROCEDURES :

1.

DATE ADOPTED: DATE REVISED:

DEFINITION OF STEAM-JACKETED KETTLE: A steam-jacketed kettle
is a kettle which cooks food by steam located in the jacket
of the kettle. The amount of steam used is controlled by a
valve. Food is removed from the kettle by tilting the kettle

forward .

OPERATIONAL PROCEDURES: Food is placed in the kettle as
specified by the recipe. If water needs to be boiled, a sink
is located directly next to the kettle and can be used for
adding water as directed in the recipe and for clean-up. The
steamer is turned on by a steam valve and the speed of
cooking is controlled by the number of turns of the steam
valve (more turns - faster cooking). Cooked food is poured
into a stainless steel counter pan.

CLEANING: When the cooking process is completed and the
kettle is empty, it is turned off and filled with water. The
kettle is scrubbed with a stiff bristle brush (on platform
under kettle), drained and wiped dry with a rag (located in
dry storage room). Do not use steel wool , metal sponges, or
scouring powders . These items leave minute scratches in the
kettle surface which are ideal homes for bacteria.

USES: The steam-j acketed kettle is used to cook pasta and
soup for Green Gourmet .

ADVANTAGES : There are many advantages to using a steam-
jacketed kettle for Green Gourmet:

transfers heat efficiently into foods

much quicker than using a conventional stove top
easy to operate

easy to clean

ODD.

 

154

 

 

POLICY NAME: FILE CODE: FP-14

Cooking: high-pressure steamer.

 

PURPOSE:

To facilitate a better understanding of a high-pressure
steamer and its uses.

 

RESPONSIBILITY:

'personnel.

Salad foodservice worker and Green Gourmet production

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

DEFINITION OF A HIGH-PRESSURE STEAMER: A high-pressure
steamer is an enclosed unit which cooks food under pressure
by applying steam directly to food.

OPERATIONAL DETAILS: Food is placed in a stainless steel
counter pan (half size or full size). The correct timing is
determined according to recipe specifications. The timer is
set and the door closed on the steamer compartment. The
timer must be set accurately to prevent oNercooking. The
steamer will automatically shut-off at the end of the cooking
cycle.

USES: The high-pressure steamer is used to cook seafood and
eggs for Green Gourmet entrees.

ADVANTAGES : There are many advantages to using a high-
pressure steamer for Green Gourmet:

* nutritional content of food is greater because of the
short cooking period

* reduced labor both in preparation and clean-up

* cost efficient

* easy to operate

 

155

 

’—1
POLICY NAME: FILE CODE: FP-15
Food assembly. (Page 1 of 2)

 

PURPOSE :

To facilitate efficient assembly of Green Gourmet orders.

 

RESPONSIBILITY :

 

Salad foodservice worker, Green Gourmet production
personnel, and foodservice supervisor.

 

PROC.URES :

1.

DISTRIBUTION OF ORDERS: After taking a Green Gourmet order,
the catering receptionist distributes a copy to the catering
supervisor, foodservice supervisor, and salad foodservice
worker.

PRODUCTION BOARD: Green Gourmet orders are placed on the
production board in the Green Gourmet production area . Names
of days of the week (Sunday , Monday , Tuesday , Wednesday ,
Thursday , Friday and Saturday) are listed at the top of the
production board . The board represents the current working
week and contains Green Gourmet and catering orders for that
week. Orders are attached below the day of the week which
they are to be delivered. This allows production personnel
to see what production needs to be completed that day.

ORDERS PLACED IN ADVANCE: A Green Gourmet order may be
received in advance to the day of delivery or picked up.
These orders are to be placed on the production board under
the day they are to be delivered or picked up. This will
help determine food and labor needs for other days of the
week.

BEFORE ASSEMBLY: Before assembly is started, the reach-in
coolers in the Green Gourmet production area are to be
checked to determine the quantity of product in stock.
Ingredients from a previous day may be available.

ASSIDLY STAFF: The Green Gourmet foodservice supervisor
is responsible for making sure there is someone available to
handle assembly of Green Gourmet entrees. Generally, the
salad foodservice worker is responsible for Green Gourmet
assembly. However, in the event her work load is too great
on a particular day, the foodservice supervisor is
responsible for requesting additional Green Gourmet
production personnel (M.S.U. students).

10.

DATE ADOPTED: DATE REVISED:

156

FOOD ASSEMBLY
(Page 2 of 2)

ASSEMBLY: Assembly is done in the Green Gourmet production
area (Please see policy FP-04 for additional information on
the Green Gourmet production area). For each Green Gourmet
entree, assembly includes combining ingredients together
according to recipe specifications (Please see Appendix I for
sample Green Gourmet recipes). After work is complete at the
recipe level, each entree is packaged in a Green Gourmet
platter and covered with a platter lid. To ensure that the
lid will stay on, one piece of scotch tape is adhered to each
side of the container. Please see food production vocabulary
in the beginning of this section for a complete definition of

assembly .

NUTRITIONAL ANALYSIS: A nutritional analysis sticker is
adhered to the lid of each Green Gourmet entree produced.
Please see policy MP-os for additional information on the
Green Gourmet nutritional analysis.

PACKING : Packing for Green Gourmet delivery and take-out
orders can be done prior to the day of delivery/pick-up.
Packing for each order is placed in a bus tub (plastic
container). Bus tubs are located in the cafe dish room along
the north wall. Green Gourmet packing includes one of each
of the following:

Green Gourmet place mat/person
Green Gourmet napkin/person

Green Gourmet plasticware set/person
wet-nap/person

straw/beverage (if applicable)

OOOOO

Please see food production vocabulary in the beginning of
this section for a complete definition of packing.

ASSIDLY SUPERVISION: The foodservice supervisor oversees
the assembly of Green Gourmet entrees. The supervisor
determines if additional help is needed to complete Green
Gourmet orders on time .

HANDLING COMPLETED ORDERS : Green Gourmet orders are either
delivered or picked up. Please see policies DT-05 through
DT-08 for detailed information delivery procedures. Please
see policy DT-09 for detailed information on take-out/pick-up
procedures.

 

157

 

 

POLICY NAME: FILE CODE: FP-16
Cafe line. (Page 1 of 2)
PURPOSE:

To describe steps necessary to set up and take down the
Green Gourmet section in the M.S.U. Union Station Cafe.

 

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

PROCEDURES:
1. BEFORE PRODUCTION: Before production begins, the reach-in

coolers are checked to determine if leftover entrees are
available from a previous day (the coolers are located in the
cafe behind the Green Gourmet section).

PRODUCTION : Green Gourmet entrees are produced for sale in
the M.S.U. Union Station Cafe. The entrees are prepared and
assembled according to recipe specifications and, therefore,
do not differ from those that are delivered or picked up.
Each day, an average of 25 Green Gourmet entrees are produced
for sale. The types of entrees produced is decided by the
salad foodservice worker and is based on food frequency
results (Please see policy MP-07 for additional information
on food frequencies). Production for the cafe line is
completed before 10:30 am to allow for set up time.

PACKAGING: For deliveries and pick-ups, Green Gourmet
entrees are packaged in disposal styrofoam containers with
plastic lids. For the cafe line, entrees are displayed on a
glass plate (located along east wall of cafe dish room) and
covered with clear plastic wrap. Additionally, Green Gourmet
cafe customers do not receive the Green Gourmet place mat,
napkin, plasticware or wet-nap. Instead, they use trays ,
napkins and silverware provided by the cafe.

NUTRITIONAL ANALYSIS: A nutritional analysis sticker is
attached to the top of the plastic wrap on each Green Gourmet
entree produced. Please see policy MP-os for additional
information on the Green Gourmet nutritional analysis.

COLORED-CODED LABELING SYSTnl: After a Green Gourmet entree
is produced for sale on the cafe line, it is coded with a
colored dot (located in the Green Gourmet production area).
The dot represents the day the entree was made . The
following is a list of days of the week and their relative
color coded dot:

158

CAFE LINE
(Page 2 of 2)

Monday-blue dot
Tuesday-green dot
Wednesday-orange dot
Thursday-red dot
Friday-yellow dot

OOOOO

The system was developed to ensure proper rotation and
disposal of leftover entrees. Entrees are on a two day
rotation cycle. For example, if 25 entrees are produced on
Monday and five are leftover, they would be put on display
Tuesday (leftover entrees are to be sold before fresh ones).
However, if there are still three entrees leftover from
Monday on Wednesday, they would be thrown away. All Green
Gourmet entrees are thrown away if they are not sold within
two days.

6. DISPLAY-ENTREES: Green Gourmet entrees are displayed in the
Green Gourmet section located along the west side of the
cafe. The entrees are placed in a cooling unit (similar to
those used for a salad bar) that has been filled with ice.
Entrees are grouped together according to type . Green
Gourmet production personnel are not responsible for filling
the cooling unit with ice. However, as a reference, the ice
machine is located next to the dry storage room.

7. DISPLAY-PRICES: Price cards have been developed for each
Green Gourmet entree . Each card contains the entree name and
price. The price cards are placed on the Green Gourmet
cooling unit behind the corresponding entree(s).

8. REMOVAL AND STORAGE: (After the M.S.U. Union Station Cafe is
closed (1:30 pm), the remaining Green Gourmet entrees are
removed from the ice . The entrees are placed in the reach-in
coolers behind the Green Gourmet section in the cafe.

DATE ADOPTED: DATE REVISM':

 

159

 

SECTION 5.

FOOD SAFETY AND SANITATION

 

 

EQLI£X_NAME EILE_QQDE

Pow contamination O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O PS’Ol
Cleaning of Production Area...........................FS-02
Disposal Of TrashO O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O Ps-03
personal HygieneO O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O Org-o4
road Handling. O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O Ops-05
Cleaning of Equipment, Dishes, and Pans...............FS-06
Food Safety and Sanitation Inspection.................FS-07

 

 

160

 

 

— (k _
POLICY NAME: FILE CODE: FS-Ol
Food contamination. (Page 1 of 2)

PURPOSE:

To describe the major causes of food contamination and
methods of prevention.

 

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
and delivery personnel.

 

 

 

PROCEDURES:

1.

GROWTH OF BACTERIA: Growth of bacteria is supported by food
because it provides nutrients, moisture, warmth, and air.
When these four conditions are present, bacteria reproduce
rapidly. Bacteria can also spread from one food to another.
The following is a list of ways that bacteria are spread to
food:

Dirty equipment (walls, floors, pans, dishes, utensils)
Human hand

Sneezing, coughing or hair

Flies, roaches, rats, and mice

Sewage and contaminated water

Soil, dust, and air

Eliminating the conditions for growth.and the means by which
bacteria are spread, are the best ways to control bacteria
and the food poisoning they cause.

OOOOOO

METHODS OF PREVENTION: Green Gourmet employees are to keep
foods hot or cold to prevent or decrease the amount of
bacterial growth in food (MEHA, 1989):

* Heat:

-cook to an internal temperature of 140'F/60'C or above
(poultry - 165°F/74'C)

-kills most disease producing organisms

-the following equipment can be used to heat food:
*convection oven
*steam-jacketed kettle
*high-pressure steamer

* Reheat:
-:;:eat to an internal temperature of 165°F/74'C or
ve
-kills most disease producing organisms
-the following equipment can be used to reheat food:
*convection oven
*steam-jacketed kettle

161

FOOD CONTAMINATION
(Page 2 of 2)

*high-pressure steamer
1”microwave

* Cooling:
-cool to an internal temperature of 45°F/7°C or below

(in container with depth 5 3")
~retards bacterial growth
-the following equipment can be used to cool food:
*freezer
*walk-in refrigerator
*reach-in cooler
*cold cart (transportable)

The following is a list of bacteria that cause most of the
known bacterial foodborne illness in North America:

I I

We. Salmonella. WWW.

. . 2112219. mm

m, and mm (Institute of Food Technologists' Expert
Panel on Food Safety 5 Nutrition, 1988).

 

 

DATE ADOPTED: DATE REVISED:

162

 

 

POLICY NAME: FILE CODE: FS-OZ

Cleaning of production area.

 

PURPOSE:

To describe the procedures used to clean the Green
Gourmet production area.

 

RESPONSIBILITY:

Salad foodservice worker and Green Gourmet production
personnel.

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

CLEAN-AS-YOU-GO: A clean-as-you-go method is used during
Green Gourmet production. This method includes cleaning
production counters, bringing dirty dishes and pans to the
dish room and removing trash. This method helps keep the
production area clean and organized which allows for more
efficient food production.

PRODUCTION COUNTERS: Clean rags , general purpose detergent ,
sanitizer, and warm water are used to clean the production
area counters. The rags are located in the dry storage room
and detergent, sanitizer and water are located in the Green
Gourmet production area.

DIRTY DISHES AND PANS: Dirty dishes (including utensils) and
pens are brought to the cafe dish room after the are no
longer needed. These items are stacked in the dish room and
will be cleaned by a automatic dish washing machine which
uses hot water to sanitize.

TRASH: Trash is put in its appropriate place during
production, Please see policy FS-03 for complete definition
of trash and additional information on disposal of trash.

 

163

 

 

 

 

 

 

fi

POLICY NAME: FILE CODE: FS-03
Disposal of trash.

PURPOSE:
To describe the procedures used to sort and dispose of
trash.

RESPONSIBILITY:
Salad foodservice worker and Green Gourmet production
personnel.

PROCEDURES:

1. DEFINITION OF TRASH: Trash is defined as both non-food and
food items that can no longer be used and must be thrown
away. Non-food items include cardboard boxes, cans (ie. #10
can), and wooden crates. Food items include scrap
ingredients such as seeds, rinds , stems , and leftover entrees
past the two day freshness period.

2. NON-FOOD TRASH: Non-food trash such as, cardboard boxes,
#10 cans , and wooden crates are put into the trash bins
located outside of the cafe dish room (along east wall). The
trash bins are emptied by M.S.U. Union Station Cafe
employees.

3 . FOOD TRASH: Food trash from Green Gourmet production is

DATE ADOPTED: DATE REVISED:

disposed of in garbage cans in the Green Gourmet production
area. All trash is removed at the end of the day and garbage
cans are lined with a clean plastic garbage bag (by M.S.U.
Union Station Cafe employees).

 

164

 

POLICY NAME: FILE CODE: FS-O4

Personal hygiene.

 

PURPOSE:

To define the standards of cleanliness expected of each
Green Gourmet employee.

 

 

RESPONSIBILITY:

All Green Gourmet personnel, especially those associated
with food production and distribution.

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

HANDS : Hands are washed with warm water and soap and dried
with a disposable paper towel (one use) before and after food
production, after blowing nose or sneezing, after handling
dirty dishes/pans or rags, after using the toilet, and after
taking a break . Hands are washed in the Green Gourmet
production area sink or the cafe rest room sink.

HAIR: During food production, hair is restrained with a hair
net or hat . Each of these constraints are obtained from the
foodservice supervisor.

UNIFORM: All Green Gourmet production staff must wear an
apron during food production. A clean apron is worn each day
(aprons are located in the dry storage room). Dirty

hands are washed, up; wiped on the apron. After production
is complete, aprons are disposed of in the plastic container
outside of the foodservice supervisor's office. Aprons are
sent to M.S.U. Laundry to be cleaned. All employees must
wear socks or stockings and hard shoes or boots. Canvas
shoes, sneakers and sandles are not permitted for safety
reasons.

JEWELRY AND NAIL POLISH: Jewelry (rings, bracelets, watches,
earrings, etc.) and nail polish are not allowed to be worn
during food production.

ILLNESS: Employees who report to work with a temperature ,
severe cough, or other visible signs of illness are sent
home. Employees with cuts, sores, boils, large pimples or
other skin infections are only allowed to work in food
production and service areas if the infection is covered.

 

165

— _
FS-OS

POLICY NAME: FILE CODE:
Food handling.

 

 

PURPOSE:
To describe the methods of handling food in the
production area.

 

 

 

 

RESPONSIBILITY:
Salad foodservice worker and Green Gourmet production
personnel.

PROCEDURES:

1. REMOVING FOODS FROM STORAGE: Food is removed from freezers
and refrigerators in quantities that are immediately needed
for preparation. Food must not be outside of the
refrigerator or freezer areas for more than one hour.

2. WASHING FOOD: All fruits and vegetables are washed in cold
water in the Green Gourmet production area sink before use
(Please see policy FP-09 for additional information on salad
ingredients). '

3. GLOVES: Plastic gloves are worn by the salad foodservice
worker and Green Gourmet production personnel during
production. Gloves are located in the Green Gourmet
production area. Clean gloves are worn when working with raw
ingredients and a clean pair are put on after working with
raw ingredients. Additionally, gloves that are torn or
punctured during production are replaced with a new pair.

DATE ADOPTED: DATE REVISED:

 

166

 

 

— —
POLICY NAME: FILE CODE: FS-OG
Cleaning of equipment, dishes, and pans.
PURPOSE:

To describe the procedures used to clean equipment,
dishes, and pans.

 

RESPONSIBILITY:
Salad foodservice worker and Green Gourmet production
personnel.

 

 

‘

 

PROCEDURES:

1. EQUIPMENT: Only a few pieces of equipment are used for Green
Gourmet production; Hobart mixer, slicer, scales, knives,
sinks, and production tables. After use, each piece of
equipment is cleaned with general purpose detergent,
sanitizer, warm water, and a cloth or brush. All of the
above equipment is cleaned in the production area.

2. DISHES AND PANS: Dirty dishes (including utensils) and pens
are stacked in the cafe dish room. These items are cleaned
by a dish washing machine which sanitizes with hot water.
The dish machine is run by an M.S.U. Union Station Cafe
employee. Clean dishes and pens are returned to their
storage locations in the cafe dish room.

DATE ADOPTED: DATE REVISED:

 

167

 

POLICY NAME: FILE CODE: FS-O?

1

Food safety and sanitation inspection.

 

PURPOSE:

To describe the procedures used to prepare for a food
safety/sanitation inspection.

 

 

RESPONSIBILITY:

All Green Gourmet personnel .

 

 

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

CLEANING: All Green Gourmet personnel are responsible for
preparing the M.S.U. Union Station Cafe for a food safety and
sanitation inspection. Work responsibilities related to the
food safety and sanitation inspection are determined by the
foodservice supervisor.

INSPECTION: A food safety and sanitation inspection is
conducted by an M.S.U. sanitarian once every six months.
Please see Appendix K for a sample check list used during an
inspection. A written narrative is also included with each
inspection. The narrative includes a statement of each
violation, means of correction, reasons for correction, and
dates. '

 

168

 

SECTION 6.

STAFFING

 

 

EQLIQY_HAHE EILE_£QDE

Foodservice Manager...................................ST-01
roadsenice supmisorOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOST-02
Catering Supervisor...................................ST-03
Stock Handler.........................................ST-04
Salad Foodservice Worker..............................ST-Os
Catering Receptionist.................................ST-06
“81118: on DutYOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOsT-o7
M.S.U. Union Advertising Staff........................ST-08
Green Gourmet Delivery Personnel......................ST-09
Green Gourmet Production Personnel....................ST-lo
Green Gourmet Advisory Committee Members..............ST-ll
All Green Gourmet Personnel...........................ST-12

 

 

169

TABLE OF ORGANISATION
1’91

 

' roonsrnvrcr macr?‘

 

 

Bill Burke I

 

 

 

 

 

[CATERING SUPERVISOR
Deb Martin

 

f

FOODSERVICE WORKER
Nancy Degeer

[sans

 

 

CATERING RECEPTIONIST & CASHIER
M.S.U. Student Help

1

moosmvrcr SUPERVISOR
Oralee Rivet 7

smocx mom
Bonnie Young

r4

 

ADVERTISING DEPARTMENT STAFF
M.S.U. Student Help

 

 

u —

 

 

GOURMET DELIVERY PERSONNEL

 

 

[cam

M.S.U. Student Help

F

L

cnrzn¢xnnunnrpnonucrronlunuunnun.
M.S.U. Student Help

170

 

POLICY NAME: FILE CODE: ST-Ol

Foodservice manager.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:

— 4-7 I ——

Foodservice manager.

 

PROCEDURES:

1.

BASIC FUNCTIONS: The basic functions of the foodservice
manager are to manage the financial, personnel, and
operational activities of Green Gourmet. The amount of time
dedicated to Green Gourmet varies each day.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the foodservice manager is responsible. Please
refer back to the listed policies for more detailed
information on job responsibilities.

Green Gourmet menu revisions.....(MP-02)
Green Gourmet logo design........(MP-03)
Menu pricing.....................(MP-04)
Menu distribution................(MP-06)
Food frequencies.................(MP-07)
Recipe development and testing...(FP-02)
Income and expense records.......(CC-01)
Budget'report....................(CC-02)

OOOOOOOO

DATE ADOPTED: DATE REVISED:

 

171

 

 

 

POLICY NAME: FILE CODE: ST-OZ

Foodservice supervisor.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

 

 

RESPONSIBILITY:
Foodservice supervisor.
d
PROCEDURES:
1. BASIC FUNCTIONS: The basic functions of the foodservice

DATE ADOPTED: DATE REVISED:

supervisor are to supervise and coordinate the work of the
salad foodservice worker and Green Gourmet production
personnel. The amount of time dedicated to Green Gourmet is
3% each day.

JOB RESPONSIBILITIES: 'Job2responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the foodservice supervisor is responsible. Please
refer back to the listed policies for more detailed
information on job responsibilities.

Menu pricing.....................(MP-04)
Nutritional analysis.............(MP-05)
Menu distribution................(MP-06)
Emergency purchases..............(PS-03)
Recipe development and testing...(FP-02)
Green Gourmet recipe notebook....(FP-03)
Food assembly....................(FF-15)

OOOOOOO

 

172

 

 

POLICY NAME: FILE CODE: ST-O3

- _

Catering supervisor.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:

Catering supervisor.

PROCEDURES:
1. BASIC FUNCTIONS: The basic functions of the catering

DATE ADOPTBD: DATE REVISED:

supervisor are to supervise Green Gourmet delivery personnel
and coordinate Green Gourmet deliveries. The amount of time
dedicated to Green Gourmet is 4% each day.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the catering supervisor is responsible. Pdease
refer back to the listed policies for more detailed
information on job responsibilities.

* Coordination of deliveries..............(OT-05)
* Food purchases for Green Gourmet........(PS-01)

 

 

POLICY NAME: FILE CODE: ST-04

173

Stock handler.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

RESPONSIBILITY:

Stock handler.

- ___J

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

BASIC FUNCTIONS: The basic functions of the stock handler
are to purchase and maintain food and non-food stock for
Green Gourmet. The amount of time dedicated to Green Gourmet
is 5% each week.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the stock handler is responsible. Please refer
back to the listed policies for more detailed information on
job responsibilities.

* Food purchases for Green Gourmet........(Ps-01)
Food supply.............................(PS-02)
Refrigerator and freezer temperatures...(PS-04)
Additional storage space................(PS-06)

Oi}

 

_
POLICY NAME: FILE CODE: ST-OS

174

Salad foodservice worker.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:

Salad foodservice worker.

 

PROCEDURES:
1. BASIC FUNCTIONS: The basic functions of the salad

DATE ADOPTED: DATE REVISED:

foodservice worker are to prepare Green Gourmet orders for
distribution to campus locations and to supervise the work of
Green Gourmet production personnel. The amount of time
dedicated to Green Gourmet is 12% each day.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the salad foodservice worker is responsible.
Please refer back to the listed policies for more detailed
information on job responsibilities.

Emergency purchases............................(PS-O3)
Storage of leftovers...........................(PS-05)
Additional storage space.......................(PS-06)
Standardized recipes for Green Gourmet.........(FP-Ol)
Green Gourmet production area..................(PP-04)
Preparation and storage........................(PP-05)
Preparation and storage of chicken breasts.....(FP-06)
Preparation and storage of seafood.............(FP-07)
Preparation and storage of eggs................(FF-08)
Preparation and storage of salad ingredients...(FP-09)
Preparation and storage of pasta...............(FP-lO)
Preparation and storage of dressings...........(FF-11)
Cooking: convection ovens.....................(FF-12)
Cooking: steam-jacketed kettle................(FP-lz)
Cooking: high-pressure steamer................(PP-14)
Food assembly..................................(FF-15)
Cafe line......................................(FP-16)
Food contamination.............................(PS-01)
Cleaning of production area....................(FS-OZ)
Disposal of trash..............................(PS-03)
FOOd handlingeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee(PS-05)
Cleaning of equipment, dishes, and pans........(FS-06)

fitfifiiOififiififl-fififiififififififi

 

 

POLICY NAME: FILE CODE: ST-OG

175

Catering receptionist.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:
Catering receptionist. I

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

BASIC FUNCTIONS: The basic functions of the catering
receptionist are to receive, record, distribute, and return
Green Gourmet orders. The amount of time dedicated to Green
Gourmet is 6% each day.

JOB RESPONSIBILITIES: .Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the catering receptionist is responsible. Please
refer back to the listed policies for more detailed
information on job responsibilities.

Food frequencies................................(NP-07)
Phone ordering..................................(OT-02)
Green Gourmet bank..............................(OT-03)
Interdepartmental transfer (IDT)................(OT-04)
Take'OUtIPICk'Up purcnasese e e e e e e e e e e e e e e e e e e e e e (DT'OQ)
Green Gourmet recipe notebook...................(PP-03)

OOI’I'I'I'

 

_
POLICY NAME: FILE CODE: ST-O7

176

Cashier on duty.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:

Cashier on duty.

 

 

PROCEDURES:

1.

BASIC FUNCTIONS: The basic functions of the cashier on duty
are to perform tasks required in the collection of funds for
Green Gourmet entrees sold in the M.S.U. Union Station Cafe.
The amount of time dedicated to Green Gourmet varies each
day.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a policy for which
the cashier on duty is responsible. Please refer back to the
listed policy for more detailed information on job
responsibilities.

* Cafe purchases...(DT-10)

DATE ADOPTBD: DATE REVISHD:

 

177

 

 

POLICY NAME: FILE CODE: ST-OB

M.S.U. Union Advertising staff.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

RESPONSIBILITY:

M.S.U. Union Advertising staff.

 

 

PROCEflURES:

1.

DATE ADOPTHD: DATE REVISED:

BASIC FUNCTIONS: The basic functions of the M.S.U. Union
Advertising staff are to develop and type-set menus, coupons,
fliers, and any Green Gourmet informational materials. The
amount of time dedicated to’Green Gourmet varies each month.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the M.S.U. Union Advertising staff are responsible.
Please refer back to the listed policies for more detailed
information on job responsibilities.

* Green Gourmet menu revisions...(NP-02)
* Green Gourmet logo design......(NP-03)

 

178

 

POLICY NAME: FILE CODE: ST-09

 

Green Gourmet delivery personnel.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

 

RESPONSIBILITY:
Green Gourmet delivery personnel.

 

PROCEDURES:

1.

BASIC FUNCTIONS: The basic functions of the Green Gourmet
delivery personnel are to coordinate and deliver Green
Gourmet orders to campus locations. The amount of time
dedicated to Green Gourmet is 12% each day.

JOB RESPONSIBILITIES: .Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the delivery personnel are responsible. Please
refer back to the listed policies for more detailed
information on job responsibilities.

Green Gourmet bank..............................(DT-O3)
Interdepartmental transfer (IDT)................(DT-04)
Coordination of deliveries......................(DT-OS)
Delivery preparation............................(DT-06)
Transportation for deliveries...................(DT-O7)
Delivery sites..................................(DT-OB)
Take-out/pick-up purchases......................(DT-09)
Food contamination..............................(PS-01)

OOOOOOI’.

DATE ADOPTED: DATE REVISED:

 

179

 

POLICY NAME: FILE CODE: ST-lO

Green Gourmet production personnel.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

RESPONSIBILITY:
Green Gourmet production personnel.

 

PROCEDURES:

1.

DATE ADOPTED: DATE REVISED:

BASIC FUNCTIONS: The basic functions of the Green Gourmet
production personnel are to prepare and pack Green Gourmet
orders for distribution to campus locations. The amount of
time dedicated to Green Gourmet is 12% each day.

JOB RESPONSIBILITIES: .Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the production personnel are responsible. Please
refer back to the listed policies for more detailed
information on job responsibilities.

Storage of leftovers...........................(PS-05)
Standardized recipes for Green Gourmet.........(FP-01)
Green Gourmet production area..................(FP-O4)
Preparation and storage........................(FF-05)
Preparation and storage of chicken breasts.....(FP-06)
Preparation and storage of seafood.............(PP-07)
Preparation and storage of eggs................(FF-08)
Preparation and storage of salad ingredients...(FP-09)
Preparation and storage of pasta...............(PP-10)
Preparation and storage of dressings...........(FP-1l)
Cooking: convection ovens.....................(PP-12)
Cooking: steam-jacketed kettle................(FF-13)
Cooking: high-pressure steamer................(FP-14)
Food assembly..................................(FF-15)
cafe linseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee(PP-16)
Food contamination.............................(PS-01)
Cleaning of production area....................(PS-02)
Disposal of trash..............................(PS-03)
Food handling..................................(FS-OS)
Cleaning of equipment, dishes, and pans........(FS-06)

fifiifififiifil‘fl-O‘I’Ifififl-i‘.

 

180

 

 

POLICY NAME: FILE CODE: ST-ll

Green Gourmet Advisory Committee members.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

DATE ADOPTM': DATE REVISED:

 

 

RESPONSIBILITY:
Green Gourmet Advisory Committee members.
I — I —
moo-URES: '
1. BASIC FUNCTIONS: The basic functions of the Green Gourmet

Advisory Committee are to provide ideas and recommendations
for the betterment of Green Gourmet. The amount of time
dedicated to Green Gourmet varies each month.

JOB RESPONSIBILITIES: Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which the Advisory Committee members are responsible.
Please refer back to the listed policies for more detailed
information on job responsibilities.

* Green Gourmet menu revisions...(MP-02)
* F006 fquUODCIQB...............(”'07)

MEMBERS: The following is a list of members on the Green
Gourmet Advisory Committee and their position at M.S.U.:

* Jim Sheppard, Union and Bookstore Manager, M.S.U. Union

* Bill Burke, foodservice manager, M.S.U. Union Catering
(Committee Chair, 1988-91)

* Carol Sawyer, Assoc. Professor, Dept. of Food Science 8
Human Nutrition

* Margaret Holmes-Rovner, Assoc. Professor, Dept. of
Medicine

* Betty Wernette, Sanitarian, Dept. of Public Safety

* Deborah Grischke, M.S. Student, Dept. of Food Science &
Buman Nutrition (Recording Secretary, 1988-91)

Members meet once each semester, or as needed (determined by
Committee Chair-Bill Burke, 1988-91).

 

 

181

POLICY NAME: FILE CODE: ST-12

All Green Gourmet personnel.

 

PURPOSE:

To describe job responsibilities directly related to
Green Gourmet.

 

 

 

RESPONSIBILITY:
All Green Gourmet personnel.
j
PROCEDURES:
1. BASIC FUNCTIONS: The basic functions of all Green Gourmet

DATE ADOPTED: DATE REVISED:

personnel are to adhere to job responsibilities, be familiar
with all aspects of Green Gourmet, and provide input for the
betterment of Green Gourmet.

JOB RESPONSIBILITIES: (Job responsibilities are described in
Green Gourmet policies. The following is a list of policies
for which all Green Gourmet personnel are responsible.
Please refer back to the listed policies for more detailed
information on job responsibilities.

* Menu description............................(MP-01)
* Operational modes of the Green Gourmet lunch
service.....................................(DT-Ol)
* Personal hygiene............................(FS-O4)
* Food safety and sanitation inspection.......(FS-o7)

 

182

 
    
 
 
   

SECTION 7.

COST CONTROL AND ACCOUNTABILITY

 

W W
Income and Expense Records ............................ CC-Ol
Budget Report ......................................... CC-02

 

_
POLICY NAME: FILE CODE: CC’OJ.

183

 

Income and expense records.

 

PURPOSE :

To describe the methods of controlling income and
expenses for Green Gourmet.

 

 

RESPONSIBILITY:

Foodservice manager.

 

PROC-URES :

1.

DATE ADOPT 34' DATE REVISED:

GREEN GOURMET AS AN EXTENSION’OF CATERING: Green Gourmet is
merely an extension of M.S.U. Union Catering. Green Gourmet
is not budgeted for separately, but rather all income and
expenses related to Green Gourmet are part of the M.S.U.
Union Catering budget.

CAFE LINE SALES: The M.S.U. Union Station Cafe is a facet of
M .S.U. Union Catering. All Green Gourmet entrees sold in the
Union Station Cafe are included as part cafe sales. Each
day, cafe register receipts and monies received are submitted
to the M.S.U. Union Business Office and recorded as part of
catering sales.

DELIVERY/TAKE-OUT SALES: All Green Gourmet orders sold as
delivery or take-out are included as part of M.S.U. Union
Catering sales. Each day, Green Gourmet order form copies
and monies received are submitted to the M.S.U. Union
Business Office and recorded as catering sales.

 

184

1 POLICY NAME: FILE CODE: CC-02

Budget report.

 

PURPOSE:

To describe the initial Green Gourmet budget report.

 

RESPONSIBILITY:

Foodservice manager.

 

PROCEDURES :

1.

DATE ADOPT.: DATE REVIS 2" :

INITIAL GREEN GOURMET BUDGET REPORT: The initial Green
Gourmet budget report includes all income and expenses
related to Green Gourmet operations. A budget report is
ordinarily done for a one year period. However, for Green
Gourmet a five month budget report was done during the
initial test marketing stage (spring, 1989). The results of
the budget report indicated a positive net revenue for the
first five months of operation (Please see Appendix L for a
sample Green Gourmet budget report) . Based on the results of
the initial budget report, Green Gourmet became part of
M.S.U. Union Catering. A yearly budget report is not done
specifically for Green Gourmet but rather for Union Catering
as a whole.

FORECAST FOR GREEN GOURMET: Included in the initial Green
Gourmet budget report were forecasted amounts for 1989-90
(Please see Appendix L for a sample of forecasted amounts for
Green Gourmet) . The forecast information was used to analyze
the actual financial status of Green Gourmet from August 1989
through June 1990. This was the only forecast information
done for Green Gourmet.

 

 

185

SECTION 8.

APPENDICES

 

Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix
Appendix

Green Gourmet Menu

Sample Survey

Green Gourmet Nutritional Analysis
Food Frequency Chart

Green Gourmet Order Form

Bank Release Form

IDT Form

Delivery Schedule

Green Gourmet Recipes

Counter Pan Sizes and Capacities
Sanitation Inspection Report
Green Gourmet Budget Report

 

(Appendix A)
HEALTHY

   

 
   

“GREEN (5% .
GO UR/VIET

MSU‘ UNION 355-6653

 

For your convenience. the MSU Union provide: an innovative way to enjoy lunch during your busy day.
IheGmenGmnmetwinplepueanddelivaadefieiouslmtchnghttoyomoflioe! Themenuhasbeen
umquely designed with a selection of healthy salads. sandwiches. soups. and much we.

SAflEAEHB Eggggp
35%

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Minoan-dancidmn Tad-aha..." assume Tuderp-mhluudadvidwmndlite
WuaMUdmd-fifl plinth “Nuahddw m. nduwedvithm' olnes.’ all!
“ya-deod‘ ', sen hauvhbuhw‘ dun-d on- $150

‘— ‘ 14.50 '
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L '_ sue mom-leans Mae! 4 34.50
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SATHEWHCEDES £§§§=A _ :
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.WMmW-flwdhw 5' ‘95 wwwmfim 9'
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: . llh‘fl'l LBW] In! “Sum-GI”. aha-imam ......... 54.50
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(Emdwwmmdede’e-m Saved-ill Whinuudadaendenalrcflyhabd

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Mhafl'ISdehva-yehmueperenuee. Pdceambjecttochangewidnnnodee. '

187
(Appendix B)

N = 137
April 1, 1989
to

Nov. 30, 1989

HNF 441

Special Project

Green Gourmet

Service Evaluations

Jennifer Benzie

1073132

188

The purpose of this project was to compile the responses given by
customers of Green Gourmet on service evaluation forms. All numbers
are the percent of customers who responded similarly. Comments

which follow certain questions are in no particular order.

1. When placing orders:

Courtesy
Excellent 61%
Good 16
Average 2
Fair 1
Poor 0
N /A 20

2. Did the food arrive on time:

Yes 68%
No 4
Early 7
Late 15
N/A 6

3. Was the order correct:

Yes 85%
No 8

N/A 7

189

Efficiency

55%
22
0

1

O

22

Timeliness

56%
26
1

1

0
31

190

#3 cont. (things said to be wrong with orders)
—crackers were missing
emilk was missing
-dip missing
-silverware missing
-dressing missing
-wrong bread

-wrong or different muffin

4. Were the delivery people courteous:

Yes 88%

No 0
N/A 1 2

5. Appearance of food:

Excellent 71%

Good 17
Average 3
Fair 0
Poor 1

N/ A 8

191

6. ,Quality of food:

Excellent 59%
Good 32
Average 5
Fair 1
Poor 1
N/A 2

7. was nutritional information helpful:

Yes 82%
No 8
Net found 5;
N/A 5

was there anything that could make the experience better:
Yes 26%

No 74

192

#8 cont. (comments of those answering yes)
- tell of possible delivery delay
- need nutritional analysis of bran muffin
- need a fork
- want less olives and peppers
- want empty cups for drinks
- larger portions
- crackers or bread with salads
- dill pickles instead of sweet
— have it cost less
- be on time
- offer low-cal dressings
- waive delivery charge when late
- keep wet items away from bread
- use a combination of different lettuces
- return to old muffins
- more napkins
- more dressing for veggie sandwich
- make pop available
- trim roast beef

- delivery Charge too expensive

10.

193

Overall rating of experience:

Positive 82%
Negative 3
N/A 15

Other conments made:

need mints

don ' t need anymore menus

extra dressing is waste

add .75 delivery charge into food prices
cut down on fat content

coupons?

bran muffin " best ever "

muffin is dry

oat bran muffin "outstanding"

' turkey dry

Why 2 kinds of dressings

should have biodegradable containers , or reuse them
placemats and napkins nice

placemats and wipes not necessary

seems to be a lack of communication and organiZation
should reduce delivery charge for groups

beon time

194

Comments made most often on the evaluation forms were in requards
to the timing of orders and the cost of delivery.

‘Mbst food that was late was within a 15 minute period but customers
said they were not made aware of the possible time vaiance when ordering.
several people said there food was early, up to 1/2 hr. Few were dis-
pleased with that.

A significant number of persons commented on the delivery charge.
All thought it was too expensive. Some suggested reducing the charge
for multiple orders. Others suggested adding the Charge into the price
of the food.

Despite these cannents the vastmajority were positive. It is felt
that most people who responded were appreciative of the service of

Green Gourmet .

1 9 5
(Appendix C) .
NUTRITIONAL INFORMATION

For your convenience. a nutritional analysis has been prepared so you can evaluate the amount of calories. fat.
proteimcarbohydrates. andealaiesfmmfatconminedinyomlunch.

 

 

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TNCIh'fl-I“ ToldCala'u-Zél helm-o;
Tatum-l; Tetaleu'lI-Q TotalFat-Zlg
Toanat-I; mum-25. mema;
Tune-m.n. TotalCIhohytifil-fi
firvwmsu'hm ‘ r mmwmpum Tandem-461
”macaw-m \lTotalCaloriea-ES Team-is.
TOhlPtocin-ll; Tum-12‘ TOUR-25;
TotalFu-S; Tamra-3; Tatum-44;
helm-2t; Tatum-so.
manure-26.015 autumn-6.33s
m firkuwwm awfco-unam run-sum
g “Toucan-ass ”Toucan-331 TotalCalaien-Sl?
realm-u. roam-3:. realm-2:.
Q roam-n; Tommi-9; TotalFaI-l'l;
3 hum-4:; Imam-26. Tatum-16;
Q casebook-271:1. Whisk-24.03%
2: i?C_*UW-flflr (annealed-u
< k I TotalCalaiIa-m TotalCdaia-Im
U) Team-fig Tum-a.
Talk-7: Tantra-14.
Tum-‘3: helm-21;
Whack-1m
“1......“ ”Code "I."
E- IITmtcm-so “UM-122 Tuners...“
m realm-3; Tam-l: Tame-a .13;
as awn-:- . at...“ .. “rm-m
- ‘ I -
< Callisto-Wen” 7°” 7"
i nah-Mum-
" mot-p Tandem-mo
lizth&fiu-fl '“Nfiufiwta
T“ m. 11. Talia-9.7;
Tum-,2. helm-47.4.
realm-15.4.
ennui-bureaus
U: Vi Jun 2§MI
u: “realm-130 TotalCalaiIe-IZO
(D 'munum-un 'umnum-u
< rum-1: TotalPe-S;
E helm-3‘58 mam-n;
and-MRI“ .
> fr “hm
DJ ‘ 7 Jul:- U TotalCdain-‘D
an \ lTomlCalab-B‘ roam-1.3;
Team-.2; Taupe-.4.
TomlFIl-JI helm-11.0;
rum-33d: mauve-4e
CahbhuPI-fi
mm
Tum-ta
Tum-7.5.
TdFfl-TJ‘
many TflIW-IO'T;

 

 

 

 

196
(Appendix D)

GREEN GOURMET FOOD FREQUENCY CHART:

Week of through

 

Mon. Tues. Wed. Thurs. Fri.

TOTAL

 

Louis Seafood Salad

 

Greek Salad

 

Marinated Chicken Saladi

 

Vegetable Medley Salad

 

Pesto Salad

 

Fruit Platter

 

Gourmet Deli Sandwich

 

Vegetarian Sandwich

 

Combination Plate

 

Chicken Salad Croissanfl

 

Tuna Salad Croissant

 

 

TOTAL:

 

 

 

 

 

 

 

 

197
(Appendix E)

GREEN GOURMET ORDER FORM

CUSTOMER NAME
ROOM/BLDG. TO DELIVER TO

CUSTOMER PHONE #

 

 

DELIVERY TIME AND DATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ORDER TAKEN BY DATE/TIME ORDER TAKEN
SALADS QUANTITY PRICE TOTAL
MARINATED CHICKEN $4.50
VEGETABLE MEDLEY 54.00
LOUIS SEAFOOD ' $4.50
FRUIT PLATTER $4.50
GREEK $3.60
PESTO $3.50
SANDWICHES
CHICKEN SALAD CROISSANT $4.50 .
TUNA SALAD CROISSANT $4.50
VEGETARIAN SANDWICH $3.25
GOURMET DEU: MeatCT. H, RB). Cheesem. S). BreodM. Hw. H8. 0) $425
COMBO PLATE: Meatcr. H. RB). Cheesecc. 5.). BroodON. Hw. H8. 0) $4.50
m6 .
POP:Coke() DietCoke() Spmec) DIeiSpme() ] .80
MILK: Whole (Ln: < ) < ) I T—‘
JUICE: Grapefruit ( ) Orange ( > Apple ( ) Grape ( ) | .80

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MEATS: T-TURIGY.H-HAM.RB-ROAST BEEF CHEESES: WARS-SWISS
BREADS: VII-WHITE. HIM-WHOLE WHEAT. HB-HOIGY BRAN. O-OATMEAL

 

 

 

IDT 1.1
DEUVERY CHARGE .75/Entree
22%.”? SUB TOTAL
# Ar mg TAX (NONE IF IDT)
PURPOSE
TOTAL

 

 

 

 

198
(Appendix F)

BANE RELEASE FORM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

199
(Appendix G)

hMC}m3AN!flAflEUNnflR5flY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

0
INTERDEPARTMENTAL TRANSFER/HOSPITALITY SERVICES N’ 2 8 3 3 1
MSU UNION ’
3858458

Expenses for food. beverage 8: room rental must ACCOUNT NUMBER
axflmnhaumflxudSamddootmeNBU DEMRHMD"
Manual of Business Procedures. The following BILLING ADDRESS
ImbmmnbnbmammedbyuxmmwaiRaunvwwe
and yellow copies to Union Business Office. retain PHONE
pmkcopykxyouweouds HflKNKNIDAE
FULLY EXPLAIN SPECIFIC BUSIMSS PURPOSE
AFFILIATIONS/ORG. RE’RESENTED/NAMES (or I II more men M)
l. 4.
2. 5.
3.

# Shnknsmwueed Rxm Anew“
lcmfinmmdheNBUUflowamheacxMxno smMokfl '
trumpdmakmmamnuflhoflnflkmanuflcnd INX*GI*N&*”TCX
Acoouflhhnflxwlfledabowi

TOTAL
Aulhorlaed :Tlonatue Date
mammmwm ems:

 

(Appendix H)

GUARANTEES 8 PICKUPS

.200

SUNDAY AUGUST 11, 1991

 

FUNCTION

NO FOOD FUNCTION SCHEDULED

GUARANTEES

Hemens Studies
Gold B

 

Union Catering
Rarior A

Catering

8 PICKUPS MONDAY AUGUST 12, 1991

FUNCTION

Refreshments/HATER
1h

Refreshments
20

Return to SOHN

Return to Sohn 6 Mauve 'Overiays

GREEN GWRMET

 

Library

Delivery to w 102 Library
Directors Office

Kiwanis
Parlor BC (set rm. for 88)

Catering
Cafeteria

Romans Studies
CUR Gold 8

Union Catering
CUR Parlor A

Library?
PUE H102 Library-Directors

Deliveries

Delivery

BUFFET LUNCHEON

Buffet Luncheon

 

CUR

CUR

PUE
Office

GUARANTEE SET

 

 

GUARANTEE SET
8:15 an M ‘ Ke
lozhs am -€31761A/€3'

in am “VII k163.

11 am to 12:30 pm

Heals STEVE.
11:00 am Steve
11:50 am DCWIG
58 - 76

I2 Noon COJFFIQ

12

12:30 pm STEVE
1:15 pm S‘I’CVC

2:00 pm S‘I‘five,

201

(Appendix I)

VEGETARIAN SANDWICH:

Ingredients Quantity
pita bread, whole ................................ 1 each
leaf lettuce ..................................... 2 leaves
cheddar cheese, sliced ........................... 0.5 oz (1 slice)
swiss Cheese, sliced ............................. 0.5 oz (1 slice)
fresh tomato, sliced ............................. 2.0 oz
cucumber, sliced ................................. 1.0 02
fresh mushrooms, sliced .......................... 0.5 02
head lettuce, chopped ............................ 1.0 oz
lite Italian dressing ................... . ........ 2.0 oz (PC)
GG platter plasticware (K- F— S)
GG platter lid wet- nap
GG napkin
66 place met
1. PLACE PITA BREAD ON PLATTER (DO NOT CUT OPEN OR FOLD).
2. WASH LEAF LETTUCE. DRY. PLACE AT TOP OF PITA BREAD.
3. DISTRIBUTE EACH TYPE OF CHEESE ON PITA BELOW LEAF LETTUCE.
4. WASH TOMATO, CUT INTO 1/4" SLICES AND PLACE ON TOP OF CHEESE.
5. WASH CUCUMBER, CUT INTO SLICES AND PLACE ON TOP OF TOMATO
SLICES.
6. WASH MUSHROOMS, SLICE AND PLACE ON TOP OF CUCUMBER SLICES.
7. PLACE CHOPPED LETTUCE ON TOP OF LEAF LETTUCE.
8. FOLD PITA. PLACE DRESSING PC ON PLATTER ABOVE PITA.
9. COVER PREPARED SANDWICH WITH LID AND REFRIGERATE UNTIL READY

TO DELIVER.

202

GOURMET DELI SANDWICH:

 

Ingredients Quantitv

leaf lettuce ..................................... 1 leaf

bread (customers choice) ......................... 2 slices

cheese, sliced (customers choice) ................ 0.5 oz (1 slice)
meat, sliced (customers choice) .................. 3.0 oz

fresh tomato, sliced ............................. 0.5 oz (1 slice)
dill pickle spear ................................ 1 each

Miracle Whip salad dressing, lite ................ 1 PC

mustard .......................................... 1 PC

GG platter plasticware (K-F-S)

GG platter lid wet-nap

GG napkin

66 place mat

1.
2.
3

40

(DVD)

WA SH LEAF LETTUCE, DRY. PLACE ON ONE END OF PLATTER.

ON ONE SLICE OF BREAD, PLACE CHEESE.

PLACE PORTIONED MEAT ON TOP OF CHEESE, COVER WITH SECOND SLICE
OF BREAD.

DIVIDE SANDWICH IN HALF DIAGONALLY. WRAP EACH HALF IN PLASTIC
WRAP. ARRANGE SANDWICH HALVES ON PLATTER WITH CRUSTS POINTING
OUT (MAKE SURE CONTENTS OF SANDWICH CAN BE SEEN).

WASH TOMATO AND CUT INTO 1/4" SLICE. CUT SLICE IN HALF AND
PLACE ON LEAF LETTUCE.

PLACE PICKLE SPEAR ON LEAF LETTUCE, BELOW TOMATO SLICES.
PLACE PC’S ON PLATTER BETWEEN SANDWICH AND PICKLE SPEAR.
COVER PREPARED SANDWICH WITH LID AND REFRIGERATE UNTIL READY
TO DELIVER.

203

FRUIT PLATTER:

Ingredients Quantity
leaf lettuce ..................................... 2 leaves
fresh honeydew ................................... 3.0 oz
fresh canteloupe ................................. 3.0 oz
fresh grapes (red or green) ...................... 3.0 oz
fresh strawberries ............................... 3.0 oz
crackers ......................................... 1 package

*fruit dip*

yogurt (any available flavor) .................... 1 container
honey ............................................ 0.5 02

G6 platter plasticware (K-F-S)

GG platter lid souffle cup (5.5 oz)

GG napkin souffle cup lid (5.5 oz)

66 place mat wet-nap

1. WASH LEAF LETTUCE, DRY. PLACE ONE LEAF ON EACH END OF
PLATTER.

2. PEEL MELONS AND REMOVE SEEDS. CUT INTO CUBES AND PLACE IN
COUNTER PAN.

3. REMOVE GRAPES FROM STEM, WASH AND PLACE IN PAN WITH MELON.

4. WASH STRAWBERRIES, REMOVE STEMS AND CUT INTO HALVES. PLACE IN
PAN WITH ABOVE FRUIT.

5. MIX FRUIT TOGETHER AND PLACE ON PLATTER.

6. COMBINE FRUIT DIP INGREDIENTS TOGETHER IN SMALL CONTAINER.
PORTION INTO SOUFFLE CUP, COVER WITH LID AND PLACE IN CENTER
OF PLATTER.

7. PLACE CRACKERS ON TOP OF FRUIT AT ONE END OF PLATTER.

8. COVER PREPARED SALAD WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

204

COMBINATION PLATE:

 

Ingredients Quantity

leaf lettuce ..................................... 1 leaf

fresh honeydew ................................... 1.5 oz

fresh canteloupe ................................. 1.5 oz

fresh grapes (red or green) ...................... 1.5 02

fresh strawberries ............................... 1.5 oz

bread (customers choice) ......................... 1 slice

cheese, sliced (customers choice) ................ 0.5 oz (1 slice)
meat, sliced (customers choice) .................. 1.5 02

fresh tomato, sliced ............................. 0.5 oz (1 slice)
Miracle Whip salad dressing, lite ................ 1 PC

mustard .......................................... 1 PC

*fruit dip*

yogurt (any available flavor) .................... 1 container
honey ............................................ 0.5 oz

GG platter plasticware (K-F-S)

GG platter lid souffle Cup (2 oz)

GG napkin souffle cup lid (2 oz)

GG place mat wet-nap

10.

11.
12.

WASH LEAF LETTUCE, DRY. PLACE ONE LEAF ON EACH END OF
PLATTER.

PEEL MELONS AND REMOVE SEEDS. CUT INTO CUBES AND PLACE IN
COUNTER PAN.

REMOVE GRAPES FROM STEM, WASH AND PLACE IN PAN WITH MELON.
WASH STRAWBERRIES, REMOVE STEMS AND CUT INTO HALVES. PLACE IN
PAN WITH ABOVE FRUIT. ’

MIX FRUIT TOGETHER AND PLACE ON PLATTER.

COMBINE FRUIT DIP INGREDIENTS TOGETHER IN SMALL CONTAINER.
PORTION INTO SOUFFLE CUP, COVER WITH LID AND PLACE NEAR FRUIT.
PLACE CHEESE ON SLICE OF BREAD, CUT IN HALF DIAGONALLY.
PLACE PORTIONED MEAT ON ONE HALF OF SANDWICH. PUT SECOND HALF
OF SANDWICH (BREAD AND CHEESE) ON TOP OF MEAT.

WRAP IN PLASTIC WRAP. ARRANGE SANDWICH ON PLATTER BELOW
FRUIT. (MAKE SURE CONTENTS OF SANDWICH CAN BE SEEN).

WASH TOMATO AND CUT INTO 1/4" SLICE. CUT SLICE IN HALF AND
PLACE BELOW SANDWICH.

PLACE PC’S ON PLATTER BETWEEN SANDWICH AND FRUIT.
COVER PREPARED ENTREE WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

205

GREEK SALAD:

 

Ingredient Quantity

head lettuce, chopped ............................ 5.5 oz

fetta cheese ..................................... 1.0 oz

fresh cherry tomatoes ............................ 1.5 oz

cucumber, sliced ................................. 1.5 oz (4 slices)
black olives, whole .............................. 0.5 oz (4 olives)
red onion, sliced .................... . ........... 0.45 oz

greek dressing, (powdered mix) ................... 2.0 oz

GG platter plasticware (K-F-S)

GG platter lid souffle cup (2 oz)

GG napkin souffle cup lid (2 oz)

GG place mat wet-nap

1. EVENLY DISTRIBUTE LETTUCE ON PLATTER.

2. CRUMBLE FETTA CHEESE, SPRINKLE OVER LETTUCE.

3 WASH TOMATOES, CUT IN HALF AND PLACE ON LETTUCE (AROUND
PLATTER) WITH SEED SIDE DOWN.

4. WASH CUCUMBER, SLICE AND PLACE AROUND MIDDLE OF SALAD.

5. EVENLY DISTRIBUTE OLIVES AROUND PLATTER (IN BETWEEN TOMATO
HALVES).

6. PEEL OUTSIDE OF SHELL OF ONION OFF. (NIT ONION INTO 1/8u
SLICES AND PLACE ON TOP OF SALAD.

7. COVER PREPARED SALAD WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

8. PREPARE DRESSING ACCORDING TO PACKAGE DIRECTIONS. PORTION
PREPARED DRESSING INTO SOUFFLE CUP AND COVER WITH LID. PLACE
NEXT TO PREPARED SALAD IN REFRIGERATOR UNTIL READY TO DELIVER.

206

CHICKEN SALAD CROISSANT:

 

Ingredients Quantity

leaf lettuce ..................................... 1 leaf

chicken breast, cooked and diced ................. 3.0 oz

fresh pineapple, finely chopped .................. 1.0 oz

celery, finely chopped ........................... 0.5 oz

Miracle Whip salad dressing, lite ................ 1 Tbsp.

black pepper ..................................... 1/8 tsp.

fresh croissant .................................. 1 each

fresh tomato ..................................... 0.5 oz (1 slice)
cucumber, sliced ................................. 0.5 oz (3 slices)
GG platter plasticware (K-F-S)

GG platter lid wet-nap

GG napkin

GG place mat

1.

WASH LEAF LETTUCE, DRY. PLACE ON ONE END OF PLATTER.

COOK CHICKEN IN OVEN FOR APPROXIMATELY 10 MINUTES. AFTER
COOKING, COOL IN REACH-IN REFRIGERATOR. WHEN CHICKEN IS
COOLED, DICE INTO SMALL CHUNKS AND PLACE IN COUNTER PAN.
PEEL PINEAPPLE AND DICE INTO SMALL CHUNKS. COMBINE WITH
CHICKEN.

WASH CELERY AND DICE INTO SMALL CHUNKS. COMBINE WITH CHICKEN
AND PINEAPPLE.

ADD DRESSING AND PEPPER TO ABOVE MIXTURE. MIx WELL.

PORTION CHICKEN SALAD ONTO CROISSANT HALF. COVER WITH OTHER
CROISSANT HALF. PLACE ON PLATTER BELOW LEAF LETTUCE.

WASH TOMATO AND CUT A 1/4" SLICE. OUT IN HALF AND PLACE ON
LEAF LETTUCE. ‘

WASH CUCUMBER AND CUT INTO SLICES. PLACE ON LEAF LETTUCE
BELOW TOMATO SLICES.

COVER PREPARED SANDWICH WITH LID AND REFRIGERATE UNTIL READY
TO DELIVER.

207

TUNA SALAD CROISSANT:

 

Ingredients Quantity

leaf lettuce ..................................... 1 leaf

tuna (packed in water) ........................... 3.0 oz

celery, finely chopped ........................... 0.5 oz

Miracle Whip salad dressing, lite ................ 1 Tbsp.

black pepper ..................................... 1/8 tsp.

fresh croissant .................................. 1 each

fresh tomato ..................................... 0.5 oz (1 slice)
cucumber, sliced ................................. 0.5 oz (3 slices)
GG platter plasticware (K-F-S)

GG platter lid wet-nap

GG napkin

GG place mat

1 WASH LEAF LETTUCE, DRY. PLACE ON ONE END OF PLATTER.

2. DRAIN TUNA AND PLACE IN COUNTER PAN.

3. WASH CELERY AND DICE INTO SMALL CHUNKS. COMBINE WITH TUNA.

4 ADD DRESSING AND PEPPER TO ABOVE MIXTURE. MIX WELL.

6 PORTION TUNA SALAD ONTO CROISSANT HALF. COVER WITH OTHER
CROISSANT HALF. PLACE ON PLATTER BELOW LEAF LETTUCE.

7. WASH TOMATO AND CUT A 1/4" SLICE. CUT IN HALF AND PLACE ON
LEAF LETTUCE.

8. WASH CUCUMBER AND CUT INTO SLICES. PLACE ON LEAF LETTUCE
BELOW TOMATO SLICES.

9. COVER PREPARED SANDWICH WITH LID AND REFRIGERATE UNTIL READY
TO DELIVER.

208

MARINATED CHICKEN SALAD:

 

Ingredients Quantity
*marinade*

soy sauce ........................................ 0.25 cup

sesame Oil ....................................... 0.125 cup

garlic powder .................................... 0.063 tsp

ground ginger .................................... 0.063 tsp
chicken breast, boneless ......................... 3.5 02

head lettuce, chopped ............................ 6.5 oz

whole sesame seeds ............................... 0.15 oz

whole carrot, sliced ............................. 0.5 oz (4 slices)
green pepper, strips ............................. 0.5 oz (4 strips)
red pepper, strips ............................... 0.25 oz (2 strips)
green onion, chopped ............................. 0.25 oz

sliced almonds ................................... 0.25 oz

*dressing* (Optional)

vegetable Oil .................................... 0.35 cup
white vinigar .................................... 3.0 Tbsp.
white sugar ...................................... 2.0 Tbsp.
black pepper ..................................... 0.5 tsp.

Lawrey’s seasoning ............................... 1.0 tsp.

GG platter plasticware (K-F-S)

GG platter lid souffle cup (2 oz)

60 napkin souffle cup lid (2 oz)

GG place mat wet-nap

1 COMBINE ALL MARINADE INGREDIENTS TOGETHER IN COUNTER PAN.

2. THAW CHICKEN BREAST(SJ. MARINADE CHICKEN IN ABOVE MIXTURE FOR
APPROXIMATELY 15 MINUTES.

3. REMOVE MARINATED CHICKEN FROM PAN AND PLACE ON BAKING SHEET.
COOK IN 350' F OVEN FOR APPROXIMATELY 10 MINUTES. AFTER
COOKING, PLACE IN REACH-IN REFRIGERATOR TO COOL.

4. EVENLY DISTRIBUTE CHOPPED LETTUCE ON PLATTER.

5. SPRINKLE SESAME SEEDS OVER LETTUCE.

6 WASH CARROT AND CUT FOUR SLICES. PLACE ONE SLICE IN EACH
CORNER OF PLATTER.

7. CUT COOLED CHICKEN INTO STRIPS. EVENLY DISTRIBUTE OVER MIDDLE
SECTION OF LETTUCE.

8. WASH EACH TYPE OF PEPPER AND CUT INTO STRIPS. PLACE GREEN
PEPPER STRIPS BETWEEN CARROT SLICES. PLACE RED PEPPER STRIPS
ON TOP OF CHICKEN.

9. WASH GREEN ONION, CHOP AND SPRINKLE OVER TOP OF SALAD.

JO. SPRINKLE ALMONDS OVER SALAD.

11. COVER PREPARED SALAD WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

12. COMBINE ALL DRESSING INGREDIENTS TOGETHER IN SMALL CONTAINER.
PLACE ONE OUNCE OF PREPARED DRESSING IN SOUFFLE CUP. COVER
AND PUT NEXT TO SALAD IN REFRIGERATOR UNTIL READY TO DELIVER.

209

LOUIS SEAFOOD SALAD:

Ingredients Quantity
leaf lettuce ..................................... 2 leaves
head lettuce, chopped ............................ 4.0 oz
fish fillets (any type available) ................ 1.0 oz
salad shrimp, pre-cooked ......................... 2.0 oz
immitation crab .................................. 2.0 oz
egg, hard boiled ................................. 2 quarters
black olive, whole ............................... 1 each
fresh tomato, wedges ............................ 2.0 oz (2 wedges)
*sauce*

Miracle Whip salad dressing, lite ................ 1.0 oz
chili sauce ...................................... 1.0 oz
lemon juice (Realemon brand) ..................... 0.35 oz

66 platter plasticware (K-F-S)

GG platter lid souffle cup (2 oz)

GG napkin souffle cup lid (2 oz)

66 place mat wet-nap

PLACE ONE LEAF ON EACH END OF

PLATTER.

EVENLY DISTRIBUTE LETTUCE ON PLATTER.

PLACE FISH IN COUNTER PAN AND COOK IN STEAMER FOR 3-4 MINUTES.
AFTER COOKING, REMOVE AND PUT INTO REACH-IN REFRIGERATOR TO
COOL.

PLACE SHRIMP IN COLANDER. THAW UNDER COLD RUNNING WATER.
PLACE THAWED SHRIMP ON LETTUCE (BOTTOM LEFT SIDE OF PLATTER).
PLACE CRAB IN COLANDER. THAW UNDER COLD RUNNING WATER. PLACE
CRAB ON LETTUCE (BOTTOM CENTER OF PLATTER).

IF BOILED EGGS ARE NOT AVAILABLE, COOK NEEDED AMOUNT IN
STEAMER FOR 12 MINUTES. AFTER COOKING, REMOVE AND COOL UNDER
COLD RUNNING WATER. PEEL COOKED EGG(S). CUT INTO QUARTERS
AND PLACE TWO QUARTERS ON TOP SECTION OF PLATTER.

PLACE OLIVE BETWEEN EGG QUARTERS.

WASH TOMATO. CUT INTO FOUR WEDGES. PLACE TWO WEDGES ON
PLATTER, ONE NEXT TO EACH EGG QUARTER.

COVER PREPARED SALAD WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

COMBINE ALL DRESSING INGREDIENTS TOGETHER IN SMALL CONTAINER.
PLACE PREPARED DRESSING IN SOUFFLE CUP. COVER AND PUT NEXT TO
SALAD IN REFRIGERATOR UNTIL READY TO DELIVER.

210

PESTO SALAD:

Ingredients Quantity
spaghetti ........................................ 2.0 oz raw

6.0 oz cooked
pesto ............................................ 0.25 oz
creamy Italian dressing .......................... 0.5 oz
leaf lettuce ..................................... 2 leaves
parmesan cheese, grated .......................... 0.5 oz
egg, hard boiled ................................. 1 half
fresh cherry tomatoes ............................ 1.0 oz (8 halves)
green pepper ..................................... 0.6 oz (4 strips)
black olives, whole .............................. 1.0 oz (6 olives)
GG platter plasticware (K—F-S)
GG platter lid wet-nap
GG napkin

66 place mat

1.

2.

#00

N001

10.

COOK NOODLES IN BOILING WATER FOR 8-10 MINUTES OR UNTIL
TENDER. STRAIN AND COOL UNDER COLD RUNNING WATER.

IN BOWL, COMBINE NOODLES AND PESTO UNTIL PESTO IS EVENLY
DISTRIBUTED.

MIX ITALIAN DRESSING INTO NOODLES.

WASH LEAF LETTUCE. DRY AND PLACE ONE LEAF ON EACH END OF

PLATTER.
PORTION NOODLE MIXTURE ONTO PLATTER.
SPRINKLE CHEESE DOWN CENTER OF SALAD (LENGTH WISE)

IF BOILED EGGS ARE NOT AVAILABLE, COOK NEEDED AMOUNT IN
STEAMER FOR 12 MINUTES. AFTER COOKING, REMOVE AND COOL UNDER
COLD RUNNING WATER. PEEL COOKED EGG(S), DICE AND DISTRIBUTE
EVENLY ON CHEESE.

WASH CHERRY TOMATOES, CUT INTO HALVES. PLACE FOUR HALVES ON
EACH SIDE OF CHEESE/EGG (SEED SIDE DOWN).

WASH GREEN PEPPER AND CUT INTO 1/4" JULIENNE STRIPS. PLACE
OVER CHEESE/EGG WITH EACH GREEN PEPPER END TOUCHING TOMATO
HALVES.

COVER PREPARED SALAD WITH LID AND REFRIGERATE UNTIL READY TO
DELIVER.

211

VEGETABLE MEDLEY SALAD:

 

Ingredients Quantity
head lettuce, chopped ............................ 6.5 oz
broccoli, flowerettes ............................ 2.0 oz
fresh mushrooms, sliced .......................... 1.0 02
fresh tomatoes, wedges or cherry ................. 2.0 oz
fresh carrot, sliced ............................. 1.5 oz
green pepper, diced .............................. 0.5 oz
cheddar cheese, shredded ......................... 0.5 oz
dressing, customers choice ....................... 2.0 oz (PC)
GG platter plasticware (K-F-S)
GG platter lid wet-nap
GG napkin
GG place mat
1. EVENLY DISTRIBUTE LETTUCE ON PLATTER.
2. WASH BROCCOLI, CUT INTO SMALL SECTIONS AND PLACE IN DIAGONAL
ROW ALONG LEFT SIDE OF PLATTER.
3. WASH MUSHROOMS, SLICE AND PLACE NEXT T0 BROCCOLI.
4. WASH TOMATOES, CUT AND PLACE NEXT TO MUSHROOMS.
5. WASH CARROT, CUT INTO SLICES AND PLACE NEXT T0 TOMATOES.
6. WASH GREEN PEPPER, DICE AND PLACE NEXT TO CARROT SLICES.
7. PLACE SHREDDED CHEDDAR CHEESE NEXT TO GREEN PEPPER.
8. COVER PREPARED SALAD WITH LID, PLACE DRESSING PC ON TOP OF LID

AND REFRIGERATE UNTIL READY TO DELIVER.

212
(Appendix J)

STAINLESS STEEL COUNTER FANS AND CAPACITIES:

 

 

 

Size Of Pan Depth Capacity
(inches) (inches) quarts cups

Full Size 2.25 7.50 30
12 x 20

Full Size 4.00 13.0 52
12 x 20

Half Size 2.25 3.75 15
12 x 10 '

Half Size 4.00 6.50 26

12 x 10

213
(Appendix K)

 

 

DINNER OR OPERATOR
Baeedonan inapectionthiadatheltemamukedDelowareviolatloneoIAcImPA Ioninopera-
tIOII Dr Iacllitlea which muet be corrected by the next routine impaction. or within a period apecmed

by the Health Authority In writing. Faliun to comply with thla notice may muit III ilCDIIae auopeno m 6i EIWI
alon and/or other legal action. You have the right to appeal any violations Iiated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

W
FOOD SERVICE
EsTABLISHNIENT W
T T
INSPECTION
REPORT
Health Department DP
In- 'T. II. VI. an NT.
0 ACCURATE TNERNOIIETERe. CNOAICAL GARBAGE AND
OOUNCE‘ DOUND CONDITION. No 17 Tax Rm PROVIDED. OAUDE ODOR 1 “we:
'0‘ mugs 5 W CONTAINERS OR RECEPTACLu. 2
mm. TADLEWARE
02 33%CONTAINEIEPRDPEIEY 1 II mwmmm A a OOVEREDADEOUATENwaERIN-cn
—FOOD PROTECTION “MI W ““7“: m- OUTSIDE ETDRAOE AMA m
POTENTIALLY NAzARDOUs FOOD NEETE I. I m n mm“ 2 3‘ WV mm- m I
‘03 TENPERATURE REOUIRENENTE DURINO 5 RANITIzATION NINGE: CLEAN. ,w
gmn'figwm . mammmszza'm . msecmoom
A "mm, ma, AmoumNmmL
FACILITIES TO NAINTAIN m ”mm m m op W
'04 TEMPERATURE 4 m- L '35 OUTER mg‘m No one. 4
THENNONEI’ENS PROVIDED AND “mm W
MW 1 22 mmmmw'fiom'wmg °' 2 Room. mus mo
06 POTENTRIGLLYLAWFOW 2 CLEAN.FREEOPAaRAaIva. CILINGS
rams-CON j ; - NON-FOODCONTACTEURPACEDOP I m-mmmm I
‘07 ummgmgwmuv 4 23 EOUIPNENT AND UTENaILa CLEAN 1 WWW- m M
NAzARDOUS F000 NOT REOERVED — m "mm o, m “m
m mm mm up... w 3 WALLS. CEILING. ATTACN. W
on PREPARATION. MISTY“ 2 :4 mfg” I 31 W W 1
TRANSPORTATION
as ETORAOE. new I am
NANDLINO OF FOOD
i among. RUITAaLEofi’Efla 2_ m °' W m 2 LIGHTING
mo www.mm — —'1 LIONnNOPROVIDEDAam.
_‘9 wmvfl I w”IIEIIIERROIIIIICEJME.IIDTIIIID 8| "”unflmmm 1
man 1 COLD UNDER PREEEURE 6 VENTILATION
PERRONNEL wITN INPECIIDNR SEWAGE Room AND m m AD
”I ”M 5 '20 mm AND INAETE WATER ‘ ” m- I
NANDR NASNED AND CLEAN. OOOD _ W
WW2 5 PLUNIING °"?."..'.‘.°...".’.°".:....m
I: CLEANCLDTNEENAIR 1 a INETALLEDJAAINTAINED 1 en FACILITIESCLE'AN.LOCATED.IIaaD 1
Iagiuwwflyw nogxggnfigggxu 5 Dufamumumms Y
N HA
.. MWBmmmmm 2 RETAINER... "' ......"°"‘°...;.“'....“‘°“’.'E° ‘
INSTALLED. LOCATED ' ' . "W.“ mm' m 4 42 UNNECEERIRY MW?
NONFOOD CONTACT aURFACE: 31 mum .mw “mm mm MI“ 1
‘ TOILET ROONE m. an: '
'5 WE'W'WM‘ 1 a mommm "M.MMOWEL
w- REPAIR. CLEAN, HAND CLEANRER CONPLETE SEPARATION PRDN um
. DIRIRNAENINO FACILITIES. DEEIONED. 2 aANITARY TONELRITIRRUEINAND 43 ELEEPINO OUARTERE. LAUNDRY 1
I LOCATED. OPERA‘TAEIDTMED' "m m RECEPTACLEO ' u wanna LINEN my 1
ROUTINE INSPECTION RATING SCORE V N
IDDLESSWEIOHTOFITENSVIOLATED Y k ,Fwonumswm E] D
i i NONoSMOKERS AREA
PARTIAL OR FOLLOW-UP Cl NANAOER CERTIFIED D C] "MORE” mus D C]
cammmwnmmmmnmmutl TWEuwmeuwnx E] [3
ImomwanmnnN E] Daaumutuwna Cl C]
same 0 D 8. LICENSE POSTED
FOR FURTHER DETAILS _
-CRITICAI. ITENS REDIIIRINO BEE ACCONPANYINO °° “mo"mm ”WWW" D D
IMMEDIATE ACTION EXPLANATION
m air an» an Illa . IIIaPaCTm av (Nu-- m Tia-I
“mmmMWuw-mmmaubd. nine-I.“

(Appendix L)

214

BUDGET ANALYSIS FOR MARCH - JULY, 1989

SI

 

 

 

002:0 010.) 02.211 51 1101 51 10.95 51 1111 $1 10701
05013117 00002117 05005111 1910:0111 20002111 020015111

0015 0.: 3201-112 5.000 25.000 30.000 29.000 20.000 117.000

100011 50152111 05.350 205.050 55.031 303.950 331.730 1041.510
00.570000501110121 17.500 0.390 79.790 0.390 305.110 0.310 99.710 0.330 102.370 0.310 000.500 0.320
0005000021113) 27.790 0.010 125.000 0.010 009.920 0.000 200.200 0.070 229.300 00901230070 0.070
00:00. 055157.10» 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
0900 10000.15) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
05027. 10000001 3.470 0.000 7.710 0.040 9.200 0. 010 12.730 0. 040 25. 032 0. 000 50.202 0.030
020. 100001-77 10.410 0.230 01.000 0.200 143.240 0.150 00. 000 0.130 0. 000 0. 000 235.090 0.130
1141151. 990) (0. 170) (70 400) (0.210)(317.700) (0.170)
1001150. 1000010) 4.020 0.100 11.000 0.000 31.220 0. 030 10. 000 0. 030 0. 000 0. 000 57.000 0.030
(10.100) (0.050)L00.430) (0.120)ao0.050) (0.000)
10701201001119) 10.510 0.010 00.910 0.300 103.720 0.190 03.570 0.210 25.032 0.000 351.742 0.190
(00.900) (0.2703(135322) (04161570242) (0.200)
7007152007001 0.000 0.010 2.000 0.010 2.370 0.010 2.100 0.010 3.072 0.010 11.004 0.010
151220011500) 7.500 0.170 30.000 0.150 30.000 0.030 30.000 0.100 30.000 0.090 127.500 0.070
10570551121 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
111111715509.) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
05101015112) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
000501.7201111 03) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
0510. 3021.11101. 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
201112112111 04) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
00101010200200) 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000
10111100111» 0.070 0.020 3.400 0.020 4.000 0.010 2.010 0.010 4.930 0.010 15.950 0.010
70101011030104.) 9.010 0.200 30.200 0.100 30.430 0.000 30.770 0.110 30.002 0.120 155.114 0.000

1127059511112 07) 0.202 0.110 20.002 0.100 029.704 0.050 105.900 0.035 0.500 730.114

022

0. 400
L02. 570) (0. 290L514. 7020. 171101.11» (0. 330)

(3’97

EL-

215

FORCASTED AMOUNTS FOR 1989-90

 

 

 

 

 

 

 

005107 5397‘ 0:7 1:09 050 100: :25 09:0 09711 7101 10115 70772.
00570112.! 5011570) 05.000 100.000 170.000 190.010 90.000 100.000 290.050 100.000 170.000 100.0. 00.05:“.
101000. 00155(2.I) 207.000 059.200 700.000 701.000 370.000 741.000 702.000 701.000 700.000 059.200 059.200 7020.000
0057000055010 93.730 230.720 245.140 259.500 129.700 259.500 273.900 255.500. 245.140 230.720 230.720 2050.010
59.025 09.0517 171.010 423,430 055.200 082.040 z+I.020 962.090 508.920 «87990 45.1010 029.460 013.000.15.050»
0000. 050157.
095010005: .530 2.30
00097.10002 13.3% 32.900 55. 31.000 13. 37.000 39.990 31-050 215w 313” 3Z '
05010000: 50.332125346133070 040.904 70. 0403311105132 140.9090 Iaa.a70n_3,2 .25. 1:30.qu
79.01159. 101-09. 06.1400 40.140 09.028 51.9Iz 2.5. 57.qu 59.790 51.912 40.040 410M! 4‘9"?”-
707019072011 25.0.90 210.900 224.120 237.312 110.050 237.312 250.490 237.312 224.120 210.904 210.904 2247.072
790050027.
75157-100111
9057005
1171117155
05107015
029597.120107
0511. 50091.7007.
590190097
11011170110505:
101100171
701010750 30.014 05.090 91.052 90.000 00.200 90.400 101.704 90.000 91.052 05.090 05.090 913.190
1007 059510115 01.594 151.020 101.092 770.500 05.204 170.500 100.040 170.500 101.092 151.010 151.010‘ 1015.050

 

 

 

 

 

 

 

 

 

 

 

 

 

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

216

FOOTNOTES FOR GREEN GOURMET BUDGET ANALYSIS:

Lunch sales are based on the selling price of the food items
plus a $ .75 delivery charge per customer. (for a listing
of current selling prices, see attached price list labeled
Appendix A.).

The cost of goods sold is based on the food cost of each
item. The food cost includes the cost of ingredients and
packaging. (for a listing of current food costs, see
attached food cost analysis labeled Appendix B.).

The gross profit = lunch sales - cost goods sold

(3) (1) (2)

Graduate assistant funds do not come out of the MSU Union
payroll and, therefore, were not calculated as part of the
total payroll.

APSA labor showed as cost of zero due to the fact that there

is mininal time put in to oversee Green Gourmet operations.

The only substantial amount of time put into Green Gourmet
by APSA employees is the attendance at Green Gourmet committee
meetings which are held approximately one time per month for
two hours each. I} was decided that these hours would not'be
figured into the overall budget.

Receptionists labor is based on 5 min. per order for small
orders (1-9 entrees) and 10 min. per order for large group
orders ()9 entrees). With labor figured in at $ 4.62/hour
each 5 min. costs $ .385.

Regular labor is based on $ 4.62/hour and is dependent upon
the food item that was produced. See below:

marinated chicken = 30 min. = s 2.31 (individual lunch)
fruit platter = 30 min. = $ 2.31 ”
pesto salad = 30 min. = s 2.31 ' ”
all others = 15 min. = $ 1.16 ”

1-5 entrees of
the same kind

30 min. = s 2.31

Transportation labor is based on t 4.62/hour and is dependent
upon the number of deliveries being made. See below:

1-5 lunches in same location = 15 min. = $ 1.16
l—? lunches in different locations = 15 min. each at $ 1.16
5-10 lunches in the same location = 30 min. = S 2.31

>10 lunches in the same location = 30-60 min. = $ 2.31-s 4.62

Total payroll = APSA + receptionists + regular + transportatn.
labor labor labor labor

(9) (5) (6) V (7) ' (8)

(10)

(11)

(12)

(13)

(14)

(15)

(16)

(17)

(18)

(19)

(20)

217

Transportation is based on the cost of gas for the vehicle.
At $ 1.08/gallon with the delivery vans getting an average
of 10 miles/gallon, it can be calculated that 1 mile of
travel = $ .108. On the average, a delivery van will
travel 2 miles each day for deliveries.

Telephone costs are based on an average $ 30.00 line
charge per month.

Postage, utilities, and rentals show a cost of zero
because they are payed through the university or are not
applicable.

Advertising and printing costs are zero because these costs
are incured through Housing and Foodservice.

Equipment and maintenance costs are zero because they are
not applicable to the Green Gourmet.

Laundry cost is based on the use of one apron per day per
production person. The cost to clean one apron = S .29.

Total other = the addition of all items between (10) and (15)
(16) inclusive.

Net revenue = total payroll + total other - gross profit
(17) (9) (16) (3)

Statistical indicators (X) are all calculated as a percentage
of lunch sales. = X = percentage
lunch sales for that month of sales

** where X = items (2)-(17)
These calculations were done for the months of March, April,
May, June, and July 1989.

Because there was no regular labor working for Green Gourmet
June 15-July 31, 1989, the costs were not directly in-
corporated into the results. However, the ( ) indicate
what the costs would have been if the work had been done by
Union employees. The ( ) costs are shown for both pro-
duction and distribution.

The actual labor for June lS-July 31, 1898 was done by
a graduate assistant who is funded through Housing and Food-
service. These wages were not calculated into the budget
because the Union is not paying the individual directly.

The forcasted customer counts are based on the following:
May 1989 customer count = 72 (does not include group order
of 150 people)

Therefore,

August = 10 X less than May = 65 customers

(21)

218

September = double May, increase 10 x = 160
This higher count can be justified by the
increase of faculty and staff returning to
campus.

October = 5 X higher than September = 170

November = 5 x higher than October = 180

December = 50 X of November = 90
This can be justified because there are only
two weeks in December that the university is
operating due to the Christmas holiday.
January = same as November = 180

February = 5 X higher than January = 190
This increase is due to cold weather.

March = 5 3 lower than February = 180
This decrease can be justified because there
are three operating weeks in March due to
the Easter holiday.

April = 5 x lower than March = 170

This decrease is due to the spring season which
is not as popular as winter months.

May = 5 2 lower than April = 160

June = same as May = 160
The customer count should stay the same throughout
the summer due to increase publicity and popularity.

The forcast lunch sales for August 1989-June 1990 are
based on average lunch sales for May 1989 divided by the
number of customers served for May 1989 (these figures do
not include the group order for 150 people). See below:

$ 296.83 = $ 4.12 = average check
72

This average check amount was then multiplied by the
forcasted customer count for each month.

For example: forcasted lunch sales for September =
3 4.12 X 160 = 8 659.20

The forcasted amounts for the remaining items in the left
hand column for August 1989- June 1990 were calculated from
average percentages from March-July 1989. Average
percentages can be seen below:

219

cost goods sold = 35 X
gross profit = 65 X
receptionist labor = 05 X
regular labor = 19 X
transportation labor = 07 X
total payroll = 32 X
transportation = 01 X
telephone = 11 X
laundry = 01 X
total other = 13 X
net revenue = 23 X

1* all items which showed a cost of zero were excluded
from this section because they do not apply.

Once an average percentage was determined for each of the
categories in the left margin, the percentage was then
multiplied by the forcasted lunch sales in that particular
month. The results give the forcasted amounts for each item
in the left hand column for each month (August 1989 through
June 1990).

 

ADDITIONAL INFORMATION:

It can be estimated that the forcasted sales for August 1989
through June 1990 will increase by approximately 25 X due to
the addition of the new take-out service that will start fall
term 1989.

The value of publicity to Union foodservice should be noted at
this time. The following is a list of the sources that have
given publicity:

Healthy U publications
MSU News Bulletin

State News

Lansing State Journal
Nations Restaurant news
other campus publications

At an average of $ 250.00/ad for local ads and an average of
s 500.00/ad for non-local ads, it can be concluded that the
free publicity has saved the Union a substantial amount of
money.

There was also free publicity through the Healthy U and
Michigan Dietetic Association Association poster displays
which were held in May 1989.

First 5 Mth. of operat.

Lunch Sales
Cost Goods Sold

Gross Profit

Recpt. Labor

Reg. Labor

Transp. Labor

Total Payroll

Total Other

Net Revenue

A COMPARISON OF TOTALS

$ 1,841.
$ 604.
$ 1,236.
$ 58.
$ 317.
$ 104.
$ 479.
$ 155.
$ 601.

220

51
54

97

20

70

05

24

11

82

11 Mth. forcasted

(#969)

7,024.60
2,458.61

4,565.99

351.23

1,334.67

491.72

2,247.87

913.20

$ 1,615.66

 

r_

 

 

 

SECTION 9.

REFERENCES

 

Institute of Food Technologists' Expert Panel on Food Safety 8
Nutrition, "Bacteria Associated With Foodborne Diseases",
£22d_1e2hn21232. (April 1988). p- 181-200-

Michigan Environmental Health Association, '

W. updated November 1989.
p. 16-21.

0.8. Department of Agriculture, Food Safety and Inspection
Service , , Home

A_Qui2K_Q9nsumer_QuideJIQ_Safe_£99d_nandling
and Garden Bulletin No. 248 (0.8. Government Printing
Office, September 1990).

 

APPENDIX B.

GREEN GOURMET ORDER FORM

222

 

Appendix B. Green Gourmet order form

GREEN GOURMET ORDER FORM

CUSTOMER NAME
ROOM/BLDG. TO DELIVER TO

 

CUSTOMER PHONE #

 

 

DELIVERY TIME AND DATE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ORDER TAKEN BY DATE/TIME ORDER TAKEN
SALADS QUANTITY PRICE TOTAL
MARINATED CHICKEN $4.50
VEGETABLE MEDLEY $4.00
LOUIS SEAFOOD ' $4.50
FRUIT PLATTER $4.50
GREEK $3.60
PESTO $3.50
SANDWICHES
CHICKEN SALAD CROISSANT $4.50
TUNA SALAD CROISSANT $4.50
VEGETARIAN SANDWICH $3.25
GOURMET DEU: Mea‘ICT. H, RB). Cheese(C. S). Bread(W. HW. H8. 0) $4.25
COMBO PLATE: MeatCT. H. RB). Cheese(C. 8.). BreOdCW. Hw, H8. 0) $4.50
BEVERAGES
POP: Coke( ) Diet Coke ( ) Sprite ( ) DIet Sprite ( ) .80
MILK: Whole ( ) W) .50
JUICE: Grapefruit ( ) Orange ( ) Apple ( ) Grape ( ) .80

 

 

 

 

 

 

 

 

 

 

 

 

IDT .4
DEUVERY CHARGE .75/Entree
25%?” SUB TOTAL
, A, we. TAx (NONE IF IDT)
PURPOSE
TOTAL

 

 

 

 

MEATS: Tan-TURKEY. H-HAM. RB-ROAST BEEF CHEESES: C-CHEDDAR. S-SWISS
BREADS: W-WHITE. HW-WHOLE WHEAT. FIB-HONEY BRAN. O-OATMEAL

 

 

 

APPENDIX C.

QUESTIONNAIRE FOR A STUDY ON SAFE FOOD HANDLING
KNOWLEDGE, PRACTICES, AND OPINIONS OF CONSUMERS
WHO RECEIVED OFFICE-DELIVERED FOOD AT LUNCHTIME

223

Appendix C. Questionnaire for a study on safe food handling
knowledge, practices, and opinions of consumers who
received office-delivered food at lunchtime

MICHIGAN STATE UNIVERSITY

 

This study'is designed to find out the food.sefety'
knowledge, practices and opinions of consumers who
eat office delivered food for lunch.

Information concerning the purpose of this study'
is provided inside. Your help with this study’is
greatly appreciated.

Thank-you for,your time and cooperationl!

The Department of Food Science and Hanan nutrition
Michigan state University
East Lansing, Michigan 48824

224

This survey will focus specifically on food safety issues
surrounding lunch food that is delivered to and eaten at one's work
place. Types of establishments that deliver lunch food to people's
work place include Green Gourmet, pizza establishments and various
restaurants which provide food such as sandwiches, salads and
entrees.

SECTION 1. Rating Scale

Read the following statements and rate gagh according to the scale
given belowu Circle the number to the right of the statement which
corresponds to your choice.

SCALE: 0 = Never (no exceptions)

Almost Never (very few exceptions)

= Seldom (not very often)

= Usually (majority of the time)

1
2
3 = Sometimes (50‘ of the time)
4
5 Almost Always (very few exceptions)
6

2 Always (no exceptions)

1. I wash my hands with warm soapy water and then rinse them
before eating aTdelivered lunch at my work place. (Circle one
number)

2. I'let a lunch that has been delivered to my work place set out
at room temperature for two hours or more before I eat it.
(Circle one number)

0 1 2 3 4 5 6

3. The delivered lunch items that I receive at work are
improperly packaged (for example: the lid is not snapped on
all the way, the lid is cracked or the packaging is torn or
punctured). (Circle one number)

0 1 2 3 4 5 6

I___l_o If you responded by

circling 0 or 1,
please skip to
question i 5.

4.

225

I eat delivered lunch items that are improperly packaged.
(Please use the rating scale on the previous page to answer
this question). (Circle one number)

0 1 2 3 4 5 6

In my opinion, delivered lunch items that I receive at work
are free from microbiological contamination. (Please use the
rating scale on the previous page to answer this question).
(Circle one number)

0 1 2 3 4 5 6

SEKTTICMN JTI. Phaltuipflue Cauoicue

The following questions are multiple choice. Please circle the
letter to the left of the answer which you believe to be the best
answer. Please circle only'gng letter for each question.

When you have a lunch delivered to you at work, do you
normally save part of it for consumption at a later date?
(Circle one letter)

A. Yes

3. No__o;£_ng, please skip to question I 8

When you are ready to eat the leftovers from your
delivered lunch, do you typically reheat them if they are
intended to be consumed hot? (Circle one letter)

A. Yes—Rm please indicate which food item you would
most often reheat: (Check one)
B. No
Entree (Please specify)

 

Sandwich (Please specify)

 

 

Other (Please specify)

 

 

10.

226
Which of the following can carry harmful bacteria that cause
foodborne illness? (Circle one letter)
A. Fresh fruits
8. Fresh vegetables
C. Healthy people
D. Raw chicken breast
B. All of the above
F. None of the above

G. I do not know

Which of the following foods is microbiologically safe to
consume after sitting out at room temperature for more than
two hours? (Circle one letter)

A. Roast beef sandwich

B. Pasta salad

C. Vegetable salad

D. All of the above

3. None of the above

F. I do not know

Certain types of bacteria which cause food poisoning can grow:
(Circle one letter)

A. At refrigerator temperatures
3. At room temperature

C. Both A and B are ggzzgg;_

D. Both A and S are inggnggt_

B. I do not know

11.

12.

The following two questions are fill-in the blank.

227
After a lunch has been delivered to you at work, how long
do you usually wait before you eat it? (Circle one letter)
A. Less than one hour
B. Between one and two hours

C. More than two hours

While you are waiting to eat your delivered lunch at work,
where do you normally store it? (Circle one letter)

A. In a desk
B. On a counter, table or desk top
C. In a refrigerator

D. Some other location (Please specify

 

SECTION III. Fill-In The Blank

Please place

your answer in the space provided g; put a check l’next to the
statement "I do not know” if you do not know'the correct response.

13.

14.

Leftover delivered lunch entrees that are to be served hot
should be reheated to an internal temperature of:

______:F (Degrees Fahrenheit)
I do not know

A.refrigerator should operate at a temperature no higher than:
°F (Degrees Fahrenheit)

I do not know

Finally;

228

SECTION IV. Demographic Information

I would like to ask you some questions about yourself.

For each statement, put a check /’next to the selection which best
describes you or put a response in the space provided.

15.

16.

17.

What is your age? (Check one)

 

 

 

20-24 _____35-39
25-29 40-44
30-34 45-49

 

 

What is your gender? (Check one)

50-54

 

_____55-59

_____50 or older

__Female __Na1e

Please indicate your main ethnic heritage:

_____African-American (Black)
_____American Indian or Alaskan Native
Asian/Pacific Islander
_____fiispanic (American Mexican)
White

 

Other (Please specify

(Check one)

18.

19.

20.

21.

229
What is the highest level of education you have completed?
(Check one)
_____Less than high school
_____fiigh school graduate

Some college

 

College graduate (Associates degree)

 

College graduate (Bachelors degree)

 

Some graduate school or some professional (law, medical,
dental) school

Graduate school or professional school graduate
(Please specify degree )

 

Typically, how many times do you purchase W food (such
as food from Westside Deli, Green Gourmet or other
restaurants) and have it delivered to your work place for
lunch? (Please put a number in only gng_of the spaces below)

Times per week

Times per month

 

Times per year

Besides lunch, do you purchase food and have it delivered to
your work place for any other meal/snack time? (Check one)

Yes——>Lfi_ygg, please specify
No

 

Do you have a refrigerator at work that you have used to
store a delivered lunch? (Check one)

Yes

_____N°

 

230

22. Have you ever received information on safe food handling?
(Check one)

Yes

 

No—_o1£;pg, please skip to question i 24

 

23. What are your major.sources of information about safe food
handling? (Please check all that apply and circle the one
that you use most often)

 

Friends or family _____Governmental pamphlets
Television Formal classes

Radio _____Job training

Newspaper _____Health care provider
Magazine _____Other (Please specify)
Books

 

 

24. As a consumer, would you be willing to pay more for office
delivered lunch items if there was a label added that had
information on safe food handling, such as a consume by date
or storage information? (Check one)

I would pay considerably more
I would pay slightly more

I would not pay more

 

I have no opinion at this time

 

Please continue on next page.

231

THANK-YOU FOR PARTICIPATING IN THIS STUDY. YOUR
HELP IS GREA TL 1’ APPRECIA TED .

If you would like to share any additional comments, please write on
the space provided below.

APPENDIX D.

PILOT TESTING QUESTIONNAIRE

232

Appendix D. Pilot testing questionnaire

FOOD SAFETY QUESTIONNAIRE FOR GREEN GOURMET CUSTOMERS

SECTION I. RATING SCALE

Read the following statements and rate each according to the
scale given below. Circle the number to the right of the
statement which correspondes to your choice.

Scale: Almost Always (very few exceptions)

Usually (majority of the time)

Sometimes (50X of the time)

Seldom (not very often)

1
2
3
4
5

Almost Never (very few exceptions)

1. How often do you wash your hands with warm
soapy water and then rinse them before
eating your lunch? ......................... l 2 3 4 5

2. How often do you save part of your
delivered lunch for consumption at a
later date? ................................ l 2 3 4 5

3. How often do you reheat lunch leftovers?.r.l 2 3 4 5

4. How often do you cool lunch leftovers to
room temperature on a counter or other
location outside of a refrigerator? ........ l 2 3 4 5

5. How often do you let your delivered lunch
set out at room temperature for two hours
or more? ................................... l 2 3 4 5

233

6. How often do you encounter a delivered
meal that is not properly packaged (for
example: the lid is not on all the way, the
lid is cracked, or the packaging is torn
or punctured)? ............................. 1 2 3 4 5

7. If you circled l, 2, 3, or 4 on question
3 6 above, how often do you eat a
delivered lunch item that is not properly
packaged? .................................. l 2 3 4 5

8. How often do you check the temperature of
reheated leftovers prior to consumption?...l 2 3 4 5

9. How often do you believe your delivered
lunch is free from microbiological
contamination? ............................. l 2 3 4 5

SECTION II. MULTIPLE CHOICE

The following questions are multiple choice. Please circle the
letter to the left of the answer which you believe to be
correct.

10. Which of the following can carry harmful bacteria that
cause foodborne illness?

fresh fruits

fresh vegetables

raw chicken breast

A

B

C. healthy people
D

E all of the above
F

none of the above

ll.

12.

13.

14.

234

Which of the following foods is safe to consume after
sitting out at room temperature for more than two hours?

A.

meow

roast beef sandwich
pasta salad

marinated chicken salad
all of the above

none of the above

Food poisioning bacteria can grow:

A.

B
C.
D

at refrigerator temperatures
at room temperature
both A and B are correct

both A and B are incorrect

Do you have a refrigerator at work that you use to store
your food items?

A.
B.

If you answered yes to question S 13 above, do you believe
that your refrigerator at work is operating at the proper

yes

no

temperature?
A. yes
B. no

C.

I do not know

 

 

235

SECTION III. FILL-IN THE BLANK

The following two questions are fill-in the blank. Please place
your answer in the space provided gr_place a check next to the
statement “I do not know" if you do not know the correct
response.

15. Leftovers should be reheated to an internal temperature of:
“F

I do not know

16. A refrigerator should operate at a temperature no higher
than:

°F

I do not know

SECTION IV. DEMOGRAPHIC INFORMATION

Finally, we would like to ask you several questions about
yourself. For each statement, put a check next to the selection
which best describes you or put a response in the space provided.

 

 

 

 

 

 

 

 

 

17. What is your age? 20-24 35-39 50-54

25-29 40-44 55-59

30-34 45-49 60 or older
18. What is your gender? male female

 

 

19.

20.

21.

22.

236

Please indicate your main ethnic heritage:

Africian-American (Black)

 

American Indian or Alaskan Native

 

Asian/Pacific Islander

 

Hispanic (American Mexican)

 

White

 

Other

 

What is the highest level of education you have completed?
less than high school
high school graduate

 

some college

 

college graduate

 

_____graduate school Please specify

_____professional school Please specify

During a typical week, how many dalixgzgd meals (such as
food from Westside deli, Green Gourmet or a pizza
establishment) do you purchase?

 

During a typical week, how many times do you buy figliygzgd
food for the following meal times? (please place the
appropriate number next to each meal time, even if the
number is zero)

Breakfast
A.M. Break

 

 

Lunch

 

P.M. Break

 

Dinner

237

Have you ever received information on food safety?

Yes

 

No

 

If you answered yes to question 8 23, what are your major
sources of information about food safety? (please check all
that apply)

Friends or family
Television

Radio

 

Newspaper

 

Magazine

 

Books

 

Governmental pamphlets

 

Formal classes
._____Job training

Health care provider

 

_____0ther (please specify)

 

Are there any problems with delivered food that you would
like to comment on?

 

 

 

 

 

 

238

I would appreciate your comments and feedback on the length,
content, and clarity of this survey. Please be as specific as

possible.

 

Length of survey

 

 

 

Content of survey

 

 

 

Clarity of survey

 

 

 

Additional Comments

 

 

APPENDIX E.

A COVER LETTER REQUESTING GREEN GOURMET
CUSTOMERS PARTICIPATE IN THE STUDY

239

Appendix E. A cover letter requesting Green Gourmet customers
participate in the study

Dear Participant,

Foodborne illness continues to be a growing problem in the United
States. As the number of yearly cases increases, it becomes
important to determine and understand the level of awareness people
have on issues related to food safety. In turn, it is equally
important to determine what preventative measures can be taken to
decrease the number of cases of foodborne illness.

You are one of many Green Gourmet customers that has been selected
to participate in this study. In order for the results of this
study to truly represent the food safety awareness of people who
patronize ”office catering" such as Green Gourmet, it is important
that you complete the survey’according to the directions. Once you
have completed the survey, place it in the envelope you received it
in and return in campus mail. A return address label has been
included for your convenience. Your prompt return is appreciated.
Also, attached is a Green Gourmet coupon to thank you for your time
and cooperation.

Your answers are confidential. Your name is not required on the
survey and federal law prevents the publication of results or any
other use that would allow individuals to be identified. This
survey is completely voluntary. But, I do hope that you will
complete and return the survey, especially since the information
gathered from ‘this survey' will be used to take preventative
measures towards minimizing the occurrence of foodborne illness.

Results of this survey will be provided to all interested parties.
If you would like a summary of the results, please put your name
and campus address on the index card provided, place it in the
envelope provided and return in campus mail.

This survey will take approximately ten minutes to complete. If
you have not eaten a delivered Green Gourmet lunch or an office
delivered lunch from another establishment within the current or
past year, please dg_ng;,complete this survey and simply return the
survey as instructed in paragraph two above. Thank-you for your
time and cooperation.

Cordially,

Deborah A. Grischke
Study Director

APPENDIX F.

A WRITTEN CONSENT FORM

240

Appendix F. A written consent-form

iflRIIHEEfll cxnusrnrr INDRDI

I represent the Department of Food Science and Human Nutrition at
Michigan State Universityu As a representative, I am interested in
having you fill out a survey so I can learn more about food safety
knowledge, practices and opinions of people who use "office
catering" for lunch. This survey will take you approximately ten
minutes to complete. I believe that this information will be
useful to food service managers, supermarkets, restaurants,
schools, medical facilities and consumers.

Your name is not required on this survey. However, it is necessary
to have you sign a written consent form which gives me, the study
director, permission to use your answers as part of the study.
After you have signed and dated this form, please return it in the
same envelope with your completed survey. This form will be kept
separate from the survey once it is received. All results will be
treated confidentially to prevent individual surveys from being
identified.

If you have any questions about this study you may contact .
Deborah Grischke at (517) 353-9663 (Department of Food Science and
Human Nutrition).

Would you be willing to provide the following information:

1. demographic information (age, gender, educational
background, etc.) about yourself?

2. answers to questions about food safety?
If you are willing to provide the above information, your signature

below indicates your voluntary agreement to participate in this
study.

 

 

NAME DATE

APPENDIX G.

APPROVAL LETTER FROM THE UNIVERSITY COMMITTEE
ON RESEARCH INVOLVING HUMAN SUBJECTS

241

Appendix G. Approval letter from the University Committee on
Research Involving Human Subjects

MICHIGAN STATE UNIVERSITY

 

OMCIOFWCEWFOIW EASILANSINGOIICHIGAN-OIu-IO“
ANDDEANOFTHEGIADUATESCHOOL

April a. 1991

Ms. Deborah A. Grischko
Food Science and Human Nutrition
139 Food Science Bldg.

RE: ASSESSMENT OF FOOD SAFETY KNWLEDCE, PRACTICES AND OPINIONS OF CONSUMERS
WHO EAT OFFICE DELIVERED FOOD FOR LUNCH, 183,904.16

Dear Ms . Grischka:

Your request for a revision to the above project has been approved. I have
reviewed the proposed research protocol and find that the rights and welfare of
human subjects appear to be protected. You have approval to conduct the
research.

You are reminded that UCRIHS approval is valid for one calendar year. If you
plan to continue this project beyond one year, pious make provisions for
obtaining appropriate UCRIHS approval one month prior to Hatch 27, 1992.

Any changes in procedures involving human subjects must be reviewed by the UCRIHS
prior to initiation of the change. UCRIHS must also be notified promptly of any
problems (unexpected side affects, complaints, etc.) involving lumen subjects
during the course of the work.

Thank you for bringing this project to our attention. If we can be of any future
help, please do not hesitate to let us know.

Sincerely ,

   

vid B. Wright, Ph.D.
1:. ucnias

DEW/doc

cc: Dr. Carol Sawyer

”Uh-WWW“