Culinary Arts Kitchen Policies and Safety Regulations
Uniform Policy
PERSONAL APPEARANCE ....This is a professional program and students are expected to maintain personal hygiene and health department standards.
All students need to shower or bathe daily. Lab classes have the following requirements.
Students may not be in the kitchen if their uniform is not acceptable or their shoes are not safe. For the safety and protection of our students and the guest that are served, students will not be allowed to participate in the kitchen/dining room labs unless they are dressed according to the district's culinary uniform policy. NO EXCEPTIONS! Uniform and dress code rules will be followed as stated in the student handbook.
Uniforms: A clean uniform must be worn daily. Maintenance of the uniform is the responsibility of each student by bringing their soiled uniform to the laundry room and placing it in the laundry basket. Students are expected to wear a clean uniform each day. This includes closed toe shoes, pants, aprons, jackets and a hat.
Footwear: Footwear must be secured in both the front and the back of the foot. Examples of unacceptable footwear include: slides, flip flops, bare feet, footwear with cleats, and any other footwear which may be deemed a safety hazard will not be allowed. You must wear an enclosed, non-slip shoe when working in kitchens. Some chefs choose to wear clogs, as long as the shoe keeps your feet safe from dropping anything heavy or hot. Students are expected to wear kitchen safe, non-slip shoes. Open-toe, exposed skin, gym shoes or tennis shoes are NOT acceptable.YOU WILL BE RESPONSIBLE TO PURCHASE your own non -slip shoes.
Pants: Despite hot kitchen temperatures, long chef pants are meant to protect your legs from spills, splashes, and burns. The baggy shape of chef pants keeps hot foods and liquids from making contact with your skin.
Apron: To ensure proper hygiene and food safety, chefs must wear aprons. This makes sure that no contaminant falls on the food, which it could if chefs wore regular clothing. Food workers should remove their aprons before they leave the food preparation area. The apron must be placed in a designated place to prevent getting contaminated from outside the kitchen. Removing an apron before using the restroom is an example of proper food hygiene compliance.
Hat: Hair must be pulled back and if needed, in a hair restraint- this applies to all students. No other garments will be allowed to be on the head except for the assigned chef hat. LONG HAIR must be pulled up. Keep hair clean, neat and pulled back as required.
Apron: To ensure proper hygiene and food safety, chefs must wear aprons. This makes sure that no contaminant falls on the food, which it could if chefs wore regular clothing. Food workers should remove their aprons before they leave the food preparation area. The apron must be placed in a designated place to prevent getting contaminated from outside the kitchen. Removing an apron before using the restroom is an example of proper food hygiene compliance.
Hat: Hair must be pulled back and if needed, in a hair restraint- this applies to all students. No other garments will be allowed to be on the head except for the assigned chef hat. LONG HAIR must be pulled up. Keep hair clean, neat and pulled back as required.
Hands: Students are required to wash their hands before starting class, after using the bathroom, after break, and as necessary to maintain sanitary conditions during food preparation. Never wash hands in dish sinks, only hand-sinks. Keep cuts and burns covered at all times.
Fingernails: Fingernails must be neatly trimmed and clean, especially under exposed parts of the nail. Fingernails must not extend more than one-quarter inch (¼ inch) beyond the fingertip. No fake fingernails or nail polish (clear is still a polish) or decoration of any kind is allowed.
Jewelry: No visible jewelry is permitted other than a medical ID bracelet. No earrings (except for studs), no bracelets are to be worn at any time.
Fingernails: Fingernails must be neatly trimmed and clean, especially under exposed parts of the nail. Fingernails must not extend more than one-quarter inch (¼ inch) beyond the fingertip. No fake fingernails or nail polish (clear is still a polish) or decoration of any kind is allowed.
Jewelry: No visible jewelry is permitted other than a medical ID bracelet. No earrings (except for studs), no bracelets are to be worn at any time.
Attendance Attendance is an important employability trait in the hospitality industry and is a mandatory expectation of this program. Students are expected to be on-time, in uniform when class begins. Students not in uniform when class begins are late. If a student will be late or absent, they are expected to contact the instructor just as they would a job. Please note that make-up days are not available. If you are absent it is your responsibility to make up any written assignment you have missed. Follow the student hand book for make up policy.
KITCHEN ETIQUETTE Gum chewing is not allowed. All drinks must be covered and no glass in the work area. No outside food should be open in the table work area during class time. Use tasting spoons/forks during class time. No personal electronic devices and/or headphones are allowed in the kitchen at any time. Cell phones must be on silent and put away from the table work area. DO NOT USE CELL PHONES DURING CLASS TIME. If you have an emergency and need to take a call, inform your Chef. Refrain from abusive and/or foul language. Treat your classmates and your teachers the same way you would like to be treated with respect.
Safety Follow all safety rules for the lab and if an accident occurs advise the Chef. Do not use any equipment unless you have been properly trained. Do not distract the machine operator. Ask help when lifting heavy objects. If you don’t know how to use a piece of equipment- ASK. Always return equipment to the proper storage spot. If you don’t know- ASK. Always ASK for help when lifting heavy objects.
Sickness Any injuries of any kind should be reported to your Chef immediately. When you are sick or suspect you have a contagious illness, protect yourself and others by prompt medical attention and avoid food handling. Report to the nurse immediately for first aid in the event of any cuts, burns, etc. If you are feeling ill, or you are feeling tired, or sickness of any kind, you must report to the nurse ... Chef is not a nurse.
Cleaning Cleaning is a part of cooking and a part of a student's grade. Do not put large items in the DISH MACHINE AREA. ALL dishes must be cleaned and PUT AWAY at the end of EVERY class. All tables must be cleaned and sanitized after each use. Clean up any spills immediately. Clean as you go! We are ONE team and helping each team member is being part of this great team. Clean up is mandatory, failure to do so will result in removal of the shop.
Eating All food in the lab is the property of Middlesex County Magnet Schools. Do not take food from the lab kitchen without permission from your Chef. Clean up must be done before students start wrapping food to eat. Food is not to be eaten in the kitchen, only in the dining room at family meal time. For anyone with a severe food allergy, consuming food with an allergen in it, even the smallest amounts of it, can be extremely dangerous, therefor students are encourage not to bring food home or to their friends. We strive to spend family meal time together to build a strong community, to boost well-being, build healthy habits, encourage teamwork, and grow together.