DACUM Competency Profile for Cook and Chill - CA-HWI

DACUM Competency Profile forCook and ChillDACUM Panel MembersRichard A. GrimeAssistant Production ManagerLong Beach Unified School DistrictLong Beach, CAWalter LeandroFood Service ManagerFeedback Foundation, Inc.Anaheim, CADamien ErwinAssistant ChefMission HospitalMission Viejo, CAJosé FloresCap Kold ProductionFeedback Foundation, Inc.Anaheim, CAManfred FreitagManaging ChefMission HospitalMission Viejo, CANeila D. AfanFood Service SupervisorSheriff's Food ServiceSan Diego, CALuis AyalaChefGarden GrillIrvine, CAJoe CastroFood Service SupervisorSheriff's Food ServiceSan Diego, CADACUM FacilitatorJoanne Gray, RN, MSNProject DirectorRegional Health Occupations Resource CenterOrange County RegionSaddleback CollegeMission Viejo, CAProduced ForOrange Coast College2701 Fairview RoadCosta Mesa, CA 92628(714) 432-5756Project CoordinatorJill Golden, MS, RDCoordinator Food Science ProgramConsuemr and Health ScienceFood and NutritionOrange Coast CollegeCosta Mesa, CAOctober 15-16, 2001Funded by Carl D. Perkins Vocational and Technical Education Act of 1998 (VTEA)Title I, Part B (State Leadership). Printed at Saddleback College, Regional HealthOccupations Resource Center, (RHORC). Permission is hereby granted to reproducethis work, in whole or part, for classroom or curriculum use only.

DACUM Competency Profile for Cook and ChillCook/Chill is a method of food production which includes preparation of food in bulk for extended storage that maintains consistency,quality and safety in a cost effective and efficient manner.ADutiesInventory for start upA-1 Don safetyapparel/equipmentTasksA-2 Assess staff A-3 Check equipment A-4 Clean and sanitizeequipmentA-5 Review production plan A-6 Check par levels ininventoryBPrepare ingredients B-1 Select recipe B-2 Gather ingredients B-3 Weight and measureingredientsB-4 Gather cooking utensilsB-5 Wash and cleanvegetablesB-6 Maintain temperatureguidelines for ingredientsCCook product C-1 Review recipe steps C-2 Select and turn onappropriate equipment forrecipeC-3 Place ingredients in thecooking unitC-4 Cook to desired donenessC-5 Measure qualitytaste/volumeC-6 Select and turn on theappropriate equipment forchillingC-7 Measure and record finaltemperaturesDTumble/tank chill theproductD-1 Gather pumping supplies D-2 Assemble and primepumpD-3 Pump, label, seal productin casingD-4 Place sealed casing intumbler chillerD-5 Monitor time andtemperatureD-6 Place casings in inventoryrefrigeratorD-7 Measure and record finalchill temperatureEBlast chill the productE-1 Gather blast chillingsuppliesE-2 Pan product E-3 Place product in chiller E-4 Monitor time andtemperatureE-5 Wrap, label and dateproductE-6 Store product inrefrigerator at 33°FE-7 Measure and record finalchill temperatureFCook chill tank product F-1 Select/prepare product F-2 Vacuum pack, label anddate productF-3 Place thermo probe inproductF-4 Place product in cook tankF-5 Program time andtemperatureF-6 Remove from tank andstore in refrigerator at 33°F

GStore productsG-1 Monitor refrigeration fortemperature and cleanlinessG-2 Rotate products G-3 Staging product fordistributionG-4 Maintain temperature logof refrigerationG-5 Maintain temperature logof productsG-6 Discard outdated damagedproductsG-7 Inventory and maintainpar levelsHClean and maintain workarea and equipmentH-1 Disassemble equipment H-2 Clean and sanitizeequipmentH-3 Re-assemble equipment H-4 Clean and sanitize thework areaH-5 Store cleaning materialsin safe areaH-6 Maintain clean scheduleand check listH-7 Restock non-food supplies H-8 Setup for next dayproductionIQuality control of finishedproductI-1 Obtain and send a sampleproduct to lab for initial testingI-2 Develop point of serviceprocedure of reconstitutingand rethermalizingI-3 Consistency of portioncontrolI-4 Sample product viscosity,taste and integrityI-5 Repair product if necessary I-6 Review and revise recipe I-7 Re-test products that do notmeet standardsI-8 Process feedback fromconsumersJDistribution of productJ-1 Verify product releasedfrom labJ-2 Monitor and documenttruck refrigeration temperatureJ-3 Monitor and documentproduct temperatureJ-4 Stage and palletize theproductJ-5 Measure temperature ofproduct at receiving siteJ-6 Evaluate storage at site J-7 Plate product for serving J-8 Assembly of traysJ-9 Re-thermalization ofproductJ-10 Distribute to customer J-11 Investigate concerns J-12 Institute correct actionKMaintain professionalgrowthK-1 Maintain serv-safecertificationK-2 Maintain HACCPcertificationK-3 Maintain health screening K-4 Attend staff developmentK-5 Maintain fire, safetydisaster preparednessK-6 Train new personnel K-7 Serve as a preceptor

Future Trends and Issues Trends Replacement of new equipment Develop training in modern equipment Higher skills Increase use of cook/chill process Increase in high tech equip HAACP will become mandatory Issues Increase risk of injury (train in properuse of equipment) Employee benefits Environmental concern Better wages Improve chemicals for cleaning Job satisfaction Better communication with otheremployees & managementGeneral Knowledge/Skills Math skills Principles of sanitation Conflict management Weights and measurements Basic of chemicals (MSDS) + reactions Reading skills Basic English (read,write) Need to be able to lift certain weights upto 50 lb. Food handling safety Basic computer skills Convert recipes Patients rights Department of Health titles Problem solving Follow instructions (written & verbal) Cooking terminology Safety Critical thinking Knowledge of equipment First Aid Communication skills Know recipesTools, Equipment, Supplies andMaterials Equipment Kettles with pump station and conveyorbelts Blast chiller Oven Ice builder Cook tank Microwave Tilting skillet Vacuum packing machine Tumble chiller Refrigeration Freezer Holding carts Utility carts Working table Fork lift Hand/electric pallet jack Grill Labeling machine Tools Hoses Baskets Thermometer Wrench Dollies Cooking utensils Probe Supplies Casings Staples Clips Labels Charts Office supplies Cleaning supplies Hair net Gloves Aprons Boots Clip board Trash cans Replacement parts Letters Ink Gaskets Scrapers BoxesWorker Characteristics/Traits Interpersonal skills Good judgement Even/cool temperament Delegate tasks where/when appropriate Appearance/cleanliness(uniforms/hygiene) Take initiative Good ethics Cultural sensitivity Confidentiality Ability to spell Responsible Honest Detail oriented Self motivated Dependable/reliable Team player Fosters a positive team work environment Motivates others Sensitive to others Mature attitutde Collaborator - willingness to share Focused Flexibility Sense of humor