Motivational Monday 03/18/2019

Motivational Monday

Happy Monday!

This month, we are trying a new format- let us know what you think!

HR Best Practice:

Bring in a newly hired person prior to first day of working (hire date) to complete the rest of necessary paperwork not covered in electronic Onboarding (providing I-9 documents, direct deposit information, any unit specific forms, and completing the WOTC Survey). If the new hire needs to use a computer onsite, then have them complete everything in one visit. Remember to update Applicant data, direct deposit, and state taxes in Lawson and to complete e-verify within 3 days of first day worked.

Safety Topic:

Preventing Cross Contamination

Preventing cross contamination is important as food borne illness can result if harmful microorganisms are transferred from one surface or food to another. Microorganisms can be transferred from food or unwashed hands to prep tables, cutting boards, equipment, utensils, wiping cloths, etc, or to other foods.

How does cross contamination occur?

• Raw foods of animal origin (meat, poultry, seafood, eggs) are allowed to touch or drip fluids onto ready-to-eat foods or onto food contact surfaces during preparation and/or storage
• Food contact surfaces, including equipment, containers, utensils, are not properly cleaned and sanitized before touching cooked or ready-to-eat food • Hands are not properly washed after handling raw foods and before touching ready-to-eat foods
• Disposable gloves or sanitized utensils are not used (no bare hand contact) when handling ready-to-eat foods

Poor personal hygiene practices:

• Not washing hands after using the restroom or whenever they become contaminated
• Coughing or sneezing onto food or food contact surfaces
• Touching or scratching sores, cuts, or boils and then touching food
• Working with food while sick
• Contaminated wiping cloths not cleaned and sanitized before using them on food contact surfaces

How should we prevent cross contamination?

During Storage:

• Store Foods on shelves in the proper order:

o Top Shelf: ready-to-eat foods

o Middle Shelf: unwashed produce

o Bottom Shelf: raw animal foods (meat and poultry, seafood and shell eggs)

• Store raw foods according to the required minimum internal cook temperatures (higher required cooking temperature, lower on the shelf)
• Raw meat products and unwashed produce should never be stored next to ready-to-eat foods

During Production:

• Keep raw food (meat, poultry, seafood and eggs) away from ready-to-eat foods
• Never prepare them side by side on the same work table
• Thoroughly clean and sanitize equipment, work tables, containers and utensils after working with raw foods.
• Use the correct color cutting board

o Red – raw meat, poultry, seafood

o White – ready-to-eat foods

o Green – washed raw fruits and vegetables

• Use separate cooking utensils for each item
• Use a clean and sanitized utensil to remove items from grill or cook top and not the original utensil that was used to put the raw item on the grill or cook top
• Change gloves and wash hands when starting a new task and whenever they are dirty, torn or otherwise contaminated
• Never touch ready-to-eat foods with bare hands

During Service:

• Select the proper serving utensil

o Use a separate utensil for each food item

o Ensure that the utensil has a long enough handle to keep hands away from the food

• Place serving utensils properly:

o Handle does not touch the food

o Customers hands and clothes cannot touch the food

Replace serving utensil with a clean one:

• If dropped or contaminated by a customer
• As needed to prevent dried-on food residue
• If you observe a customer using a utensil to serve multiple items (allergen concern)
• When pans are changed

 

Culinary:

NATIONAL SLOPPY JOE DAY

National Sloppy Joe Day is observed each year on March 18th.

One of America’s all-time favorite hot sandwiches, it is often made with ground beef, onions, tomato sauce, brown sugar, cola or maple syrup to sweeten it and seasonings to spice it, all served up on a hamburger bun or roll.

 

There are different claims to the origin of the sloppy joe.  In Havana, Cuba in the 1930s there was a genuine bartender who gained popularity with vacationers who went by the name of Sloppy Joe. He earned his name for his less than enthusiastic way of cleaning the bar.  He was, however, an attentive bartender, and the bar was a hot spot for the jet set.

However, no mention is found in papers from the era of a hot sandwich on the menu matching the description of a Sloppy Joe, and the man of the same name retired to Spain in 1933.

Another claim on the sandwich is at the Ye Olde Tavern Inn by Abraham and Bertha Kaled in Sioux City, Iowa that had a loose meat sandwich on their menu in 1934.

Whoever brought the Sloppy Joe to the world, it was made more convenient when in 1969 Hunt’s put it in a can and called it Manwich.

Today many families have their secret recipes that make their Sloppy Joe’s special.  Whether it’s an unusual spice, a novel ingredient for sweetening or a homemade tomato sauce, a Sloppy Joe lends itself to originality and personality.  A new flavor is just around the corner.  In the south, you might come across a barbecue flavor while in the north Sloppy Joe might be a little sweeter.  Whatever your flavor, it is certainly an all-American food holiday!

 

HOW TO OBSERVE

Enjoy the following Sloppy Joe recipe:

Super Sloppy Joes

Total: 25 min Prep: 10 min Cook: 15 min

Yield: 4 super sloppy sandwiches

Level: Easy

Recipe courtesy of Rachael Ray Show: 30 Minute Meals | Episode: Back in the Day

 

Ingredients:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds ground beef sirloin

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Garnish: sliced ripe tomatoes, pickles,

Directions:

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles. Have plenty of napkins on hand!

 

Have a great week!

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