6 Foot Kitchen Training Accepting Food Deliveries May 2020 - PowerPoint PPT Presentation

6 Foot Kitchen Training Accepting Food Deliveries May 2020

Accepting Deliveries (20 minutes) LEARNING OUTCOMES: After this topic, learners will have an understanding of: Module I: 15 minutes How to interact with delivery personnel while limiting person-to-person § contact Quiz: 5 minutes

I. Interacting with Delivery Personnel Delivery personnel should be following their company's COVID-19 Response Plan which, in most cases, includes proper personal hygiene practices, face coverings, proper handwashing, and contactless deliveries. However, we must be careful and vigilant in keeping our delivery areas and kitchens as safe as possible. KEY AREAS TO CONSIDER CONTROLLING DELIVERY TEMPERATURE SOCIAL DISTANCING AREA MONITORING Due to the many varying statements around whether viruses can live on the surface of packaged goods, and the length of survival, it is recommended that all packaged be treated as though they are contaminated. You should do so by wearing gloves when handling products and washing your hands frequently.

I. Interacting with Delivery Personnel TEMPERATURE MONITORING If required, you may need to monitor the body temperature of the delivery personnel prior to their entering the facility. Onsite leadership will have knowledge of whether this action is required for your facility and will provide further instruction according to: a) The process as agreed to by Sodexo and the onsite client b) The particular equipment to be used at your facility

I. Interacting with Delivery Personnel SOCIAL DISTANCING Maintain 6 ft. distance from delivery personnel Avoid direct hand-to-hand transfers Use your own pen when signing invoices Designate a space for signing invoices – equally 6 ft. away from yourself and delivery personnel 6 ft 6 ft

I. Interacting with Delivery Personnel CONTROLLING DELIVERY AREA Limit delivery personnel’s access to kitchen (includes walk-in refrigerators and freezers, pantry, chef’s office, etc.) • Utilize floor markings and signage to mark of designated area and barriers. • Please visit the Curtis1000 page on Sodexo Net for ordering social distancing signage and tools, as needed. NOTE: Delivery personnel may need to be allowed access to restroom to wash hands or to use the facilities. Manage accordingly.

QUIZ 1. When are you required to monitor the delivery personnel’s temperature? a. Only when/if instructed to do so by onsite management. 2. Should delivery personnel have access to walk-in cooler? a. No. Delivery personnel should not be allowed to access walk-in cooler or any other area of the kitchen. 3. Hand-to-hand transfer is an acceptable practice. a. False. Hand-to-hand transfers are not recommended. 4. How much distance should you keep between yourself and the delivery personnel? a. 6 feet

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