Milk: Difference between revisions
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== Quick Reference == | == Quick Reference == | ||
{| class="wikitable" | |||
!Holding: | |||
!Time | |||
!Temperature | |||
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|Milk | |||
|Prepared to order | |||
|34°F - 41°F | |||
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| | |||
|- | |||
!Serving: | |||
!Temperature | |||
!Size | |||
|- | |||
|Milk | |||
|4°F - 41°F | |||
|12 and 16 ounce | |||
|} | |||
Q.A. Standard: All drinks should be prepared at the time order is placed. | |||
== Tools Needed == | |||
* Dissolvable label | |||
* Sharpie | |||
* White handled paring knife | |||
== Health and Safety == | |||
* Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards | |||
* Do not allow ice scoop handles to come in contact with ice | |||
* Do not handle drink cups around top of cup or lip area | |||
* Milk and orange juice must maintain a temperature of 34°F - 41°F | |||
* Handle hot coffee carefully! Always cap hot drinks before presenting to customer. | |||
* Cups should always be upside down for dispensing | |||
* Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated | |||
== Receiving and Storing == | |||
Milk and Half & Half creamer are received and stored at 34°F - 41°F in the cooler or loaded in the milk dispenser. All products must be kept at least 6” off the floor. | |||
== Loading Bulk Milk Dispenser == | |||
* Always check the expiration date on the box and/or bag of milk before loading into the dispenser | |||
* Transfer the expiration date onto a dissolvable label | |||
* Place the dissolvable label with expiration date onto outside of the white crate | |||
* Lay the 3-gallon bag of milk on a flat surface with the dispensing tube facing up | |||
* Lift bag near locations marked with an “X” on the diagram | |||
* Lower bag of milk into plastic milk crate | |||
* Align tube on bag of milk in slot on milk crate | |||
* Lower bag of milk into milk crate as far as it will go | |||
* Do not tug on tube if it gets caught in gap and does not slide down. Lay crate on its back, remove bag of milk and start over. | |||
* Lift the back of the bag of milk to enable the tube to slide to the bottom and be properly aligned. Open the milk dispenser door, and lower the loading shelf. | |||
* Lift the crate with the tube facing you and slide it into the dispenser | |||
* Remove the clear plastic covering on dispensing tube | |||
* Lift the valve handle, and feed the dispensing tube through top opening in valve until it is full extended. Once the tube is full extended, lower the valve handle. | |||
* Using the white handled paring knife, cut off excess tube flush with bottom of valve | |||
* Ensure that no excess tubing extends below the valve | |||
=== Serving (Drive-Thru) === | |||
* Always check expiration date on the milk dispenser before serving | |||
* Select appropriate size cup (12 ounce or 16 ounce) | |||
* Dispense milk from the milk dispenser directly into the cup | |||
* Fill the cup to ½ inch from the top of the cup | |||
* Place a lid on the cup of milk and ensure the lid is firmly seated | |||
* Hand milk to customer with a straw | |||
== Close == | |||
* Remove drip tray from milk dispenser. Wash, rinse, sanitize, and allow to air dry. | |||
* Wipe off exterior of milk dispenser with warm soapy water | |||
* Every Wednesday night, defrost and clean the bulk milk dispenser. The dispenser will manually defrost by disconnecting it from the power supply. | |||
* Ensure the bag of milk is removed from the dispenser and stored in the walk-in cooler to maintain a temperature of 34°F - 41°F | |||
* When removing a partially used bag of milk prior to defrosting, the tube must be pinched closed to prevent leaking. Use a binder clip to hold it closed while storing. | |||