Foodservice Kitchen Project

Evelyn Rocha
Jessica Nila
Stephanie Ng
Tin Hlaine
Janet Chow
NTRS 414B
Winter Quarter 2015
California State University, Los Angeles

Table of Content

Title

Page

Prospectus
Rationale..
Physical and Operational Characteristics.
Regulatory Information
Physical Structure.
Planning Team..
Kitchen Team
Two Day Menu.
Equipment.
Floor Plan for the Kitchen.
Floor Plan for the Dining Area..
Flow Diagram for the Kitchen
Appendices.

Prospectus
A. Rationale
Title: Design layout for the foodservice kitchen and serving area at Loki Thor Middle School
Statement of need: The foodservice kitchen and dining area will be completed to accommodate
the needs of 250 middle school students, and its expected student population growth of 8%
yearly.
Goal
Provide students access to a variety of affordable and appealing foods that meet the health and

nutrition needs of students.

Promote healthier eating habits with food choices.
To design a kitchen design to maximize efficiency, workflow, and environmental sustainability
To develop a sustainable foodservice plan to reduce the negative impact on the environment
Promote a hazard-free and desirable working environment for kitchen employees
Community Background
The population of the school consist of roughly 8 staff, 15 teachers, and 250 students. This
growth will continue due to the development of the surrounding community in East Los Angeles.
The location is in an urban middle-class neighborhood that has been experiencing district

expansion, with an estimated 8% yearly increase in student population.

Obesity is becoming more common among adults and children, and it affects 1 out of 3 people.
About 60% of the families consume meals outside of home.
Objectives:
1. The school meals will have nutrient dense foods and include healthy food groups of grain,
protein, fruit, vegetable, and dairy to meet the health and nutrition needs of students.
2. There will be vending machines located throughout the campus with healthy, but delicious
snacks to provide healthy food choices.
3. Water fountains will be accessible near the service area and throughout the school campus.
4. All used kitchen utensils and equipment will be cleaned and sanitized, either by heat or chemical
sanitization. Equipment will be cleaned on a daily basis.
5. Foodservice director will implement preventative routine maintenance, which includes
documenting inspections and controlling pest.
6. Implement policies, education, and design features for employee safety and satisfaction with
OSHA and NSF approved equipment.
7. The kitchen and the dining service will abide with the Americans with Disabilities ACT (ADA).

8. Foodservice operation will be involved in Solid Waste management, and encourage source
9.

reduction with first recycling, composting, waste combustion, and then landfill use.
High caloric snacks and beverages will not be sold on school premises.
Policy:
Recycling and waste disposal policies
Steel, aluminum, or tin cans, and plastic bottles will be recycled when possible. There will be a

designated trash can for the different types of recycled items.

All cardboard boxes from deliveries must be unfolded, flattened, and then discarded neatly in the

recycling dumpster.
Sanitation policies
Sanitation will be part of daily routine.
Employees will wash their hands when changing tasks and working with new food.
There will be single use utensils with one per food item.
The equipment will be washed, rinsed, sanitized, and air dried after each use.
The raw food and cooked food will be separate from each other to avoid cross contamination.
Employees will follow proper personal hygiene rules. The rules include bathing or showering
regularly, keeping fingernails short and clean, keeping hands away from face and hair, chewing
gum and toothpicks is prohibited, eating and drinking is prohibited, unless in designated area,

and smoking must be outside of school building.

The smoking distance must be within 25 feet of school building.
All policies regarding personal hygiene and dress requirements will be strictly enforced.
Food thermometers will be clean and sanitized.
The floors will be swept after each meal period and a wet mop will be used to clean the floors at

the end of the day.

The walls will be cleaned on a weekly basis. The walls will be washed daily if there are is any
grease or food splashed onto the walls.
The counters/work tables will be cleaned and sanitized after each meal period.
The dining room tables will be cleaned and sanitized daily after the last meal period.
Nutrition and wellness policies include nutrition categories of beverages, snacks, and vending
machines and wellness categories of school meal guidelines and meal times and scheduling.
Beverage policy:
Fruit juices should be 100% fruit juice with no artificial sweeteners
Milk should meet USDA standards and the following milk types are acceptable: low fat (1%) and
fat-free milk.
Snack policy:
Candy and other forms of processed, high-calorie junk food will not be sold during school hours.

Total fat content must be less than or equal to 7 grams per serving.
Saturated fat content must be less than or equal to 2 grams per serving.
Sodium content must be less than or equal to 360 milligrams per serving.
Sugar content must be less than or equal to 15 grams per serving.
Vending machine policy:
Items should be in single serving sizes.
Healthier choice items, such as fruits, granola bars, carrot sticks, dried fruits, will be offered

instead of highly processed foods.

At least 50% of the grain items will be whole grain to provide students with adequate fiber to

meet with U.S. guidelines

Fried food items will not be served.
It may include food items with minimal trans fats.
School meal guidelines
The nutritional content of the meals will be shared with students and parents through a nutrition

facts category on menus.

Allow students and parents to participate in monthly taste-tests of new entrees and how to
improve a particular item through the use of surveys.
To encourage students to eat breakfast, by arranging bus schedules to not conflict with breakfast
serving times and allow sufficient time for students to consume their meals
Provide meal programs that are reduced prices to accommodate those who cannot afford meals at
regular price or for children in lower socioeconomic households.
Meal times and scheduling
Schedule student meals at appropriate times. Breakfast will be served at 7:00 AM to 7:50 AM.
There will be two lunch periods: first session is from 11:00 AM to 11:45PM and second session
is from 12:00PM to 12:45PM.
Loki Thor Middle School will open promptly on time for student breakfast, lunch first session,
and lunch second session, at 7:00 AM, 11:00 AM, and 12:00 AM, respectively.
Provide students with at least 15 minutes to eat after sitting down for breakfast and 30 minutes
after sitting down for lunch.
Meal times should not conflict with extracurricular activities unless students are allowed to eat
during an activity.
Provide students with access to hand washing or hand sanitizing before meals or snacks, by
including hand washing sinks and/or hand sanitizers in front of the lunch lines.

 Procedures include categories of standard training, employees, food safety, maintenance, and
worker safety.
Standard training procedures include the following:
Explaining and demonstrating procedures to employees.
Providing posters or materials for employees to easily access and view in the break room and in
the office of the foodservice director
Employees should be able to perform procedures with 100% satisfaction with little supervision.
Employee procedures include the following:
Employees should not be late to work. The school kitchen opens at 5:00 AM and closes at 3:00
PM.
Employees are required to wear clean, standard cooking apparel.
Aprons must be worn when working in the kitchen and serving food. Aprons must be removed
when employees leave the kitchen setting.
Closed toed shoes and non-slip skid soles must be worn at all times. Opened-toed shoes, sandals,
slippers, or tennis shoes will not be allowed.
All kitchen employees must wear hair restraints at all times in the foodservice kitchen. Long hair
must be pulled back and tied up.
Jewelry is prohibited in the kitchen, except a wedding band.
Fingernails must be trimmed and clean of dirt. Employees cannot water acrylic nails and nails
must be free from nail polish.
Employees will have a 10 minute break before the lunch shift when their work shift is more than
4.5 hours. They are allowed an additional 20 minutes if their work shift is more than 5 hours. The
breaks should be scheduled after student service is completed.
Employees will have their own break room, where they can eat and drink.
Food safety
Foodservice manager must implement food safety rules, and provide at least two educational
workshops each year to ensure food handlers abide by the proper procedures and controls.
The HACCP and Critical Control Points, enforced by the foodservice manager, will be followed
and enforced.
All foods must be served to students by cafeteria staff only, including the tray-line service and
the salad bar.
All refrigerated foods should be stored in temperatures under 40 degrees F.
All freezer foods should be stored in temperatures under 0 degrees F.

 Employees will always wear proper kitchen attire with a clean apron. They must always wear
hair restraints at all times when prepping and cooking food. They must frequently wash their
hands with proper hand washing techniques, to prevent the risk of spreading foodborne illnesses.
Disposable gloves will be utilized when possible.
Proper temperature rules for food will be followed and they include food items that must be
rapidly cooled to 41 or less in six hours, cold foods should be held at an internal temperature

of 41 or less, and hot foods should be held at 135 or higher.

Foods that may appear to have been time-and-temperature abused will be disposed promptly.
All poultry items must be cooked to minimum internal temperature of 165 degree F or higher.
All ground meats must be cooked to minimum internal temperature of 155 degree F or higher.
All leftover food must be reheated to an internal temperature of 165 degrees F or higher.
All pre-prep and preparation foods will be labeled with a maximum of seven day holding in the

kitchen with a discard by label. After seven days, the food must be discarded promptly.
All refrigeration, freezer, and dry storage temperatures will be monitored daily and kept on file
by foodservice manager
The purchase of foods will be from reliable vendors that have good food safety.
Food inventory in the dry storage, refrigerator, and freezer room will follow the First-in, first out
(FIFO).
All kitchen employees will obtain a ServSafe certification to ensure
Maintenance
All kitchen equipment and surfaces and facility will be cleaned on a daily basis.
For kitchen and food service equipment, manufacturers directions of care & operation are
closely followed. Careful handling of equipment is crucial to avoid damage.
Repair any damaged utensils promptly, and get regular service.
Contact the school building engineer to report facility repair problem.
Worker safety -the food service facility for Loki Thor middle school must comply with OSHA
(Occupational Safety and Health Act) to keep employees safe and free from potential hazards.

B. Physical and Operational Characteristics

Design and Features
Dining room food plan will have modern architecture with rustic brick mahogany pillars.

 10 ft (H) x 6ft (w) high ceiling windows, starting from three feet high on the wall. There will be
three on two sides of the walls and two in the back wall towards the exits.
The color of the wall and ceiling will be neutral tone, such as beige.
The ceramic tiles in the dining room service will have a speckled pattern, and its colors will be
pale sandy, beige color. This is a color slightly darker than the walls, and this will provide an

attractive contrast.
A water fountain with a water bottle dispenser is installed in the break room.
Menu Details
Loki Middle school is a private school that offers nutritious meals at a reasonable price.
The kitchen will be a conventional style of food service and it will be heavily surrounded by

equipment needed to create fresh, nutritious meals.

The food will be prepared for the students in a tray-line service.
The food preparation methods include the following:
Steaming, baking, boiling, stir-fry for vegetable items
Broiling, baking, poaching for fish items
Braising, roasting for meat items
Broiling, stewing, roasting, for poultry
Kitchen cooking equipment includes the following:
Convection oven, tilting frypan, open burners, steam shell cookers, vertical speed cutter-mixers,

and steam jacket kettles. The function and purpose of the equipment consists of the following:
The convection oven is used for baked items, such as the turkey pot pie and bread sticks.
The tilting fry pan, steam shell cookers, and steam jacket kettles are used for many of the entree

items.
The vertical speed cutter-mixer is used for the vegetable and salad preparation.
Kitchen equipment space requirements:
ADA standards for space requirements are followed.
Main traffic aisles are at least 5 feet wide.
The work tables are 34 inches wide and 7 feet long.
3 foot clearance between the equipment and work tables.

Service
The cafeteria staff will serve breakfast and lunch to the students. No student will be allowed to
grab their own foods from the holding units in the countertops, in order to ensure food safety.
The salad bar will have a kitchen worker to serve each student because this will ensure students
to not use their hands and prevent foodborne hazards.

 The service and salad bar area will have a sneeze guard to ensure students and workers do not
sneeze or cough on the food. This will prevent foodborne hazard and contaminations. Cafeteria
staff workers will also wear a hair restraint, and follow food safety procedures.
The ready cooked meals will be held in hot holding units in the kitchen 15 minutes before the
lunch period starts. The workers will transfer the large holding trays to the serving countertops in
the lunch lines about five minutes before the lunch period starts, where they will be warmed with
hot steam.
The service type will be the traditional self-service where there will be workers stationed behind
the counter and serving the each student and faculty.
Profiles
The middle school will comprise roughly 250 students between the ages of 11 - 14 years of age.
We expect a yearly student population expansion of 8%.
The grade levels will consist of 6th - 8th grade with as many as 80% students purchasing food
from school cafeteria, and at least 15% of students bringing ready-packed foods from home.
We will work with the student population to get a better understanding of their food preferences
by having a suggestion box. This allows us to cater to the best of the student populations needs
and earn more business.
Loki Thor Middle School is new and we will allow for experimentation to allow positive
expansion for the menu with increased growth in purchased cafeteria lunch.
The anticipated total meals will be approximately 225 lunches total. There will be two lunch
periods that will consist of 125 students in each meal period.
The number of diners to be seated at one time will be at least 125 students.
The customer will consist of young children between the ages of 11 -14 years of age. They are a
highly mobile population with many still wanting to go outside and play.
Their bodies are still rapidly growing and nutritious and delicious food is needed to combat
childhood obesity.
There are a total of 11 employees: six chefs, four cafeteria workers, and food service manager,
There will be two shifts total with the majority of staff being in one shift. The first shift is the
early shift and four chefs and two cafeteria workers will begin on that start time. They will start
at 5:00 AM and clock out at 1:00 PM. The second shift will consist of all six chefs and coming in

when the early shift employees are cleaning up and prepping for the next day. They will start at
7:30 AM to help with lunch and then cleanup and pre prep for the next day. They will clock out
at 3:30 P.M. to finish any work and help prep for the next day.
C. Regulatory Information
In planning a food service facility for Loki Thor middle school, one of the most important
thing is that the design must meet the laws of safety, sanitation, cleanliness, noise control, and
waste disposal established by federal, state, and city. Safety of the employees, food safety,
sanitation, and impact of the facility on environment are essential details to consider in a food
service facility. The facility must comply with standards of Americans with Disability Act
(ADA), National Sanitation Foundation (NSF), and Occupational Safety and Health Act
(OSHA).
The receiving area will have a loading dock with a large adjacent floor area for proper
check-in, examine, weigh, item-counting, and invoice check when food supplies are delivered.
Floor of receiving dock should will be eight feet long and be the height will be 48 inches
standard delivery truck bed. Exterior door of this area should be at least six feet wide to
accommodate hand trucks, large cartons, and large kitchen apparatus. The storage area should be
close to receiving area so that food supplies can be stored straightaway. There must be good
ventilation system installed to keep the dry storage area cool and free from moisture. This area
must be equipped with screened window, moisture-proof floor, metal-slatted shelves, tightly
covered storage bins, and mobile pallets made of wood or polypropylene. Walk-in freezers and
refrigerators will be installed for perishable items. Cleaning supplies will be stored in a separate
room to avoid chemical contamination of food.

The pre-preparation area for preparing vegetables in cooking and making salad should be
near the refrigeration area and salad area. The employees are mandated to wear hair-nets, aprons,
slipped proof, closed toe shoes. Vinyl gloves are mandatory to wear, after proper washing of
hands with soap and hot water, to prepare salad and other ready to eat food. Separate sinks will
be provided for hand washing and washing food items. Sinks will be equipped with soap
dispensers and paper towel dispenser. Preparation tables must be 30 to 36 inches wide and 6 to 8
feet long. Work height has to be 36 to 41 inches for standing-height, 28 to 30 inches for sittingheight. The main cooking area will be near the center of the kitchen and adjacent to vegetable
preparation area. Direct exhaust fume hoods to the outer door should be provided with hood face
velocity and minimal transport velocity in kitchen range.
Moreover, fire extinguishers will be provided in the kitchen area and the exits must be
marked well so that employees can be readily evacuated in case of emergencies. The employees
must be trained to know the whereabouts of fire extinguishers as well as proper usage of them.
Information about the various types of fire extinguishers and which should be used for grease,
paper, wood, and other types of fires is particularly important. Trash cans will be provided in this
area and trash must not be left on the kitchen floor or preparation counters. Used oil and grease
must be disposed properly to avoid fire hazard. The workers are required to be trained well to
clean up, for example water, food, or oil spillage to avoid accidents and for sanitation. Ceiling of
kitchen must be 14 to 18 feet high, lighter in color than its walls, and acoustically treated for
noise control. Kitchen floor must be made of abrasive, slip-resistant, thickset quarry tile
(unglazed red clay tile) to prevent slips and falls. The floor must be not only safe (not slippery)
for the employee but also easy to clean and sanitized. Lighting in the kitchen has to be 60 to 70
foot-candles. Well-adjusted air-conditioning is favorable for workers welfare and efficiency. A

desired climate for food preparation and service areas is around 68F to 72F in the winter and
74F to 78F in summer, with relative humidity of 40 to 45 percent. Main traffic aisles need to be
at least five feet wide for passage of hand trucks and carts. Passageway between equipment and
work table must have at least three feet of clearance. For oven doors and tilting kettles, clearance
must be at least 42 to 48 inches. In addition, there must be 12- to 18-inch cleaning space between
back-to-back rows of cooking equipment. Dishwashing sink should have hot water temperature
not less than 120 , higher water temperature (180 ) will be required if hot water is
used as sanitizer. Water pressure should be minimum of 15 psi (pound per square inch) to
maximum of 25 psi.
Likewise, kitchen equipment such as dishwashing machine must meet standards of NSF
(National Sanitation Foundation) and be evident by having NSF seal of approval. For equipment
mounted on legs, there must be minimum of six to eight inches clearance between the bottom
surfaces of equipment and floor. The same rule applies for shelves, pipes, drains, and traps to
ensure ease of cleaning. Heavy stationary equipment will be mounted on a raised tile or platform
of at least 2 inches high, and sealed to the floor at all edges. Unpackaged food items such as
salad bars and baked cookies must be protected with food shields to minimize the contamination
by the customers.
Furthermore, the food service facility for Loki Thor middle school must comply with
OSHA (Occupational Safety and Health Act) to keep employees safe and free from potential
hazards. One of the OSHA standard called the Hazard Communication Standard (HCS) is also
known as the right to know. According to this standard, employers are required to develop and
implement a program to communicate chemical hazards to all employees. Thus, inventory of all
chemicals used in the operation must be maintained and must be properly labeled. For each

chemical, the manufacturer supply a material safety data sheet (MSDS), so the foodservice
manager is mandatory to educate employees on the risks of chemical products, proper procedures
to handle the products, and prevention of chemical hazard.
Additional safety features are tables and counters with smooth and rounded corners, table
drawers with stops and recessed pulls, automatic steam shut-off, temperature controls, guards on
slicers and chopping machines, brakes on mixers, recessed manifold control knobs on ranges and
ovens, smoothly welded seams, and knee-lever drain controls on sinks. General safety rules
should be posted in the kitchen and the employee must be aware of its content. This safety rules
consist of reporting injury, regardless of severity, and unsafe conditions (broken or defective
utensils), safe ways to lift heavy objects, not to overload trays, to dispose broken glassware,
proper type of attire to wear in the kitchen and serving area, proper way to reach for a high
object, and other dos and donts in the kitchen and cafeteria. First aid kits with required contents
must be provided in the kitchen.
State laws and Health Departments codes required that restrooms for employees are
provided. Restrooms and locker rooms must also comply with ADA. Hand washing areas must
be present adjacent to toilets with cold and hot running water. Hot water temperature must not be
over 120

to avoid scalding. In this area, doors must have lever handles and at least 32

inches wide. The stalls must be at least 51 inches for a wheelchair to turn around well and grab
bars must be provided. Hand washing sinks must be at least 30 inches high and have enough
room for a wheelchair to roll under. Sink handles must be easily reached and used. Soap
dispenser and paper towel dispenser must be no more than 4 feet from the floor.
In addition, the service area should be on a ground floor so that the patrons (students) can
access it conveniently, bringing in the food is easy, and trash and waste can be removed readily.

The service area should be well-lit (20 to 40 foot-candles), and natural light will be used
whenever possible. Two levels of ventilation should be provided for periods of low occupancy
and high occupancy in the cafeteria. The dining area should be large enough to accommodate
and serve the number of student in each serving period. In Loki Thor Middle School, the dining
area will be spacious enough for 125 students to move around comfortably, so it should be at
least 2500 to 3000 square feet and wheelchair accessible. Main aisle should be at least 54 to 60
inches wide. Ceiling height of the dining area should be 12 to 14 feet high. Trash receptacles will
be provided in cafeteria, and steel, aluminum, or tin cans, and plastic bottles will be put in a
separate trash to be recycled. Leftovers from the kitchen and dining are disposed into garbage
thoroughly. Trash cans in dining area and kitchen will be covered to prevent pest infestation.
Spilled food must be wiped immediately to avoid danger of slips, falls, and pests.
In conclusion, the rules and regulation of the federal, state, and city should be closely
followed. This will ensure the safety of the employee as well as the patrons. Proper sanitation,
cleanliness, great service, and good food will make the food service facility for Loki Thor middle
school attractive for the customers and the employees, and avoid undesirable liability issues. By
means of carefully planned facility design, compliance with Americans with Disability Act,
National Sanitation Foundation, and Occupational Safety and Health Act, Loki Thor middle
school food service will be a successful facility. In planning a food service facility for Loki Thor
middle school, one of the most important thing is that the design must meet the laws of safety,
sanitation, cleanliness, noise control, and waste disposal established by federal, state, and city.
Safety of the employees, food safety, sanitation, and impact of the facility on environment are
essential details to consider in a food service facility. The facility must comply with standards of
Americans with Disability Act (ADA), National Sanitation Foundation (NSF), and Occupational

Safety

and

Health

Act(OSHA).

The receiving area will have a loading dock with a large adjacent floor area for proper
check-in, examine, weigh, item-counting, and invoice check when food supplies are delivered.
Floor of receiving dock should be minimum of eight feet wide and be the same level as standard
delivery truck bed. Exterior door of this area should be at least six feet wide to accommodate
hand trucks, large cartons, and large kitchen apparatus. The storage area should be close to
receiving area so that food supplies can be stored straightaway. There must be good ventilation
system installed to keep the dry storage area cool and free from moisture. This area must be
equipped with screened window, moisture-proof floor, metal-slatted shelves, tightly covered
storage bins, and mobile pallets made of wood or polypropylene. Walk-in freezers and
refrigerators will be installed for perishable items. Cleaning supplies will be stored in a separate
room to avoid chemical contamination of food.
HACCP (Hazard analysis and critical control point) plan should be designed and
implemented by the food service director. Food safety measures and educational workshops must
be provided for kitchen workers and food handlers. Whether or not these measures are closely
followed must be monitored by food service manager and food service director. The seven
principles of the HACCP program which are needed to be followed are_
1. Identify hazards and assess their severity and risks: a biological, chemical, or physical
property that may cause health risk.
2. Identify the critical control points (CCP) in food preparation.
3. Establish critical limits for preventive measures associated with each identified CCP:
establishing time and end-point cooking temperatures.

4. Establish procedures to monitor CCPs including visual evaluation and time-temperature

measurements.
5. Establish the corrective action to be taken when monitoring shows that a critical limit has been
exceeded.
6. Establish effective record-keeping systems that document the HACCP system such as
receiving records, temperature charts, and recipes.
7. Establish procedures to verify that the system is working by reviewing records on a timely,
routine basis or conducting microbiological tests.
The pre-preparation area for preparing vegetables in cooking and making salad should be
near the refrigeration area and salad area. The employees are mandated to wear hair-nets, aprons,
slipped proof, closed toe shoes. Vinyl gloves are mandatory to wear, after proper washing of
hands with soap and hot water, to prepare salad and other ready to eat food. Separate sinks will
be provided for hand washing and washing food items. Sinks will be equipped with soap
dispensers and paper towel dispenser. Preparation tables must be 30 to 36 inches wide and 6 to 8
feet long. Work height has to be 36 to 41 inches for standing-height, 28 to 30 inches for sittingheight. The main cooking area will be near the center of the kitchen and adjacent to vegetable
preparation area. Direct exhaust fume hoods to the outer door should be provided with hood face
velocity

and

minimal

transport

velocity

in

kitchen

range.

Moreover, fire extinguishers will be provided in the kitchen area and the exits must be
marked well so that employees can be readily evacuated in case of emergencies. The employees
must be trained to know the whereabouts of fire extinguishers as well as proper usage of them.
Information about the various types of fire extinguishers and which should be used for grease,
paper, wood, and other types of fires is particularly important. Trash cans will be provided in this

area and trash must not be left on the kitchen floor or preparation counters. Used oil and grease
must be disposed properly to avoid fire hazard. The workers are required to be trained well to
clean up, for example water, food, or oil spillage to avoid accidents and for sanitation. Ceiling of
kitchen must be 14 to 18 feet high, lighter in color than its walls, and acoustically treated for
noise control. Kitchen floor must be made of abrasive, slip-resistant, thickset quarry tile
(unglazed red clay tile) to prevent slips and falls. The floor must be not only safe (not slippery)
for the employee but also easy to clean and sanitized. Lighting in the kitchen has to be 60 to 70
foot-candles. Electrical outlets will be provided on the areas of the prep station, and also on the
wall above 36 inches from the floor. Electrical outlets will not be in the areas of the dishwashing
area. Well-adjusted air-conditioning is favorable for workers welfare and efficiency. A desired
climate for food preparation and service areas is around 68F to 72F in the winter and 74F to
78F in summer, with relative humidity of 40 to 45 percent. Main traffic aisles need to be at least
five feet wide for passage of hand trucks and carts. Passageway between equipment and work
table must have at least three feet of clearance. For oven doors and tilting kettles, clearance must
be at least 42 to 48 inches. In addition, there must be 12- to 18-inch cleaning space between
back-to-back rows of cooking equipment. Dishwashing sink should have hot water temperature
not less than 120, higher water temperature (180) will be required if hot water is used as
sanitizer. Water pressure should be minimum of 15 psi (pound per square inch) to maximum of
25

psi.
Likewise, kitchen equipment such as dishwashing machine must meet standards of NSF

(National Sanitation Foundation) and be evident by having NSF seal of approval. For equipment
mounted on legs, there must be minimum of six to eight inches clearance between the bottom
surfaces of equipment and floor. The same rule applies for shelves, pipes, drains, and traps to

ensure ease of cleaning. Heavy stationary equipment will be mounted on a raised tile or platform
of at least 2 inches high, and sealed to the floor at all edges. Unpackaged food items such as
salad bars and baked cookies must be protected with food shields to minimize the contamination
by

the

customers.

Furthermore, the food service facility for Loki Thor middle school must comply with
OSHA (Occupational Safety and Health Act) to keep employees safe and free from potential
hazards. One of the OSHA standard called the Hazard Communication Standard (HCS) is also
known as the right to know. According to this standard, employers are required to develop and
implement a program to communicate chemical hazards to all employees. Thus, inventory of all
chemicals used in the operation must be maintained and must be properly labeled. For each
chemical, the manufacturer supply a material safety data sheet (MSDS), so the foodservice
manager is mandatory to educate employees on the risks of chemical products, proper procedures
to

handle

the

products,

and

prevention

of

chemical

hazard.

Additional safety features are tables and counters with smooth and rounded corners, table
drawers with stops and recessed pulls, automatic steam shut-off, temperature controls, guards on
slicers and chopping machines, brakes on mixers, recessed manifold control knobs on ranges and
ovens, smoothly welded seams, and knee-lever drain controls on sinks. General safety rules
should be posted in the kitchen and the employee must be aware of its content. This safety rules
consist of reporting injury, regardless of severity, and unsafe conditions (broken or defective
utensils), safe ways to lift heavy objects, not to overload trays, to dispose broken glassware,
proper type of attire to wear in the kitchen and serving area, proper way to reach for a high
object, and other dos and donts in the kitchen and cafeteria. First aid kits with required contents
must

be

provided

in

the

kitchen.

State laws and Health Departments codes required that restrooms for employees are
provided. Restrooms and locker rooms must also comply with ADA. Hand washing areas must
be present adjacent to toilets with cold and hot running water. Hot water temperature must not be
over 120 to avoid scalding. In this area, doors must have lever handles and at least 32 inches
wide. The stalls must be at least 51 inches for a wheelchair to turn around well and grab bars
must be provided. Hand washing sinks must be at least 30 inches high and have enough room for
a wheelchair to roll under. Sink handles must be easily reached and used. Soap dispenser and
paper

towel

dispenser

must

be

no

more

than

feet

from

the

floor.

In addition, the service area should be on a ground floor so that the patrons (students) can
access it conveniently, bringing in the food is easy, and trash and waste can be removed readily.
The service area should be well-lit (20 to 40 foot-candles), and natural light will be used
whenever possible. Two levels of ventilation should be provided for periods of low occupancy
and high occupancy in the cafeteria. The dining area should be large enough to accommodate
and serve the number of student in each serving period. In Loki Thor middle school, the dining
area should be spacious enough for 125 students to move around comfortably so, it should be at
least 2500 to 3000 square feet and wheelchair accessible. Main aisle should be at least 54 to 60
inches wide. Ceiling height of the dining area should be 12 to 14 feet high. Trash receptacles will
be provided in cafeteria, and steel, aluminum, or tin cans, and plastic bottles will be put in a
separate trash to be recycled. Leftovers from the kitchen and dining are disposed into garbage
thoroughly. Trash cans in dining area and kitchen will be covered to prevent pest infestation.
Spilled food must be wiped immediately to avoid danger of slips, falls, and pests.
In conclusion, the rules and regulation of the federal, state, and city should be closely
followed. This will ensure the safety of the employee as well as the patrons. Proper sanitation,

cleanliness, great service, and good food will make the food service facility for Loki Thor middle
school attractive for the customers and the employees, and avoid undesirable liability issues. By
means of carefully planned facility design, compliance with Americans with Disability Act,
National Sanitation Foundation, and Occupational Safety and Health Act, Loki Thor middle
school

food

service

will

be

successful

facility.

Physical Structure
Floor
Food Service Kitchen floor
Quarry tiles are unglazed red clay tiles, and are practical for its abrasive properties and slipresistance.
Food service kitchen floors must be impervious to moisture, grease, and food stains. It will
withstand discoloration from acids and alkali spills. This allows for quicker and easier clean up,
and prevent future additional costs for maintenance
Floors will be covered up to six inches along the wall, and this will prevent buildup of dirt and
grime. This allows for easier cleanup.
Quarry tiles will be sloped downwards of and this will allow for easy drainage and kitchen
cleaning.
Dining Room
Ceramic tiles will be used due to its durability, sleek look, light colors, and relatively easy to
clean up.
It withstands the heavy foot traffic of 250 middle school students on 5 days/week.
Floor must be impervious to moisture, grease, and food stains. It will withstand discoloration
from acids and alkali spills.

Floors will be covered up to six inches along the wall, this will prevent buildup of dirt and

grime. This will allow for easier cleanup.

Ceramic tiles will be sloped downwards of and this will allow for easy drainage and kitchen
cleaning.
Walls
Foodservice Kitchen
The walls will be fiberglass reinforced panel (FRP) because fiberglass is relatively cheaper than
ceramic tiles and the colors are relatively neutral. It is easier to clean and is more durable. It will
be used all throughout the kitchen walls, such as the prep stations, baking preparation, and salad
section.
In the areas of the ware washing, cooking stations, and steam equipment areas, eight feet of the

wall will be covered with stainless steel due to its durability and sleekness.
All corners and angles of the kitchen floor design will be rounded to prevent chipping and allow

easier cleanup.
Pipes and wirings will be concealed, and controls for these features will be reached on outside
panels of the wall, such as switches.
Dining Room
Smooth-finished washable enamel will be used
All corners and angles of the kitchen floor design will be rounded to prevent chipping and allow
easier cleanup.
Pipes and wirings will be concealed, and controls for these features will be reached on outside
panels of the wall, such as switches.

Ceiling
Food service Kitchen, Dining Room, Food Service Manager, Foodservice Director Office.
Ceiling height is 18 feet, and the colors will be a neutral color of off-white. Acoustical ceiling
materials are used for its sound-absorbing quality. It must also resist deterioration from
temperature and humidity changes.
Insulation will be installed above the ceiling to reduce noises from vents, radiator pipes and
water pipes.
Lighting
Foodservice Kitchen

 The light intensity for the kitchen will be 30-40 foot candles.
In the areas of the kitchen with stainless steels walls, such as the ware washing, 30 foot candles
will be used, as to not have too much light become an hindrance to workers due to its possibly
reflective properties.
Dining Room
The light intensity for the dining room will be mostly natural light, from the large windows
surrounding the cafeteria. Natural light makes the food look better and it saves on additional

electricity costs. It improves better psychological effect on the employees and students
Lights will be installed with the light intensity of 40-50 foot candles.
In the serving area where food is displayed, incandescent lights will be used.
Food service manager Office, Food Service Director office
The light intensity will be 100 foot candles for inspection, checking, and record keeping.
Heating, Ventilation, Air Conditioning (HVAC)
Air conditioning will be installed throughout the kitchen and the dining room.
The planning team will work alongside with the HVAC specialists to determine the appropriate

system for our facility.

Air conditioning units will include heating, humidity control, circulation, cleaning, and cooling
of the air.
Exhaust fan systems and a mounted hood will be installed over the cooking equipment to
eliminate cooking odors, fumes, moisture, and grease-laden vapors.
Foodservice director office, food service manager office, locker room, break room, and school
cafeteria will contain their own individual HVAC systems. This will require unnecessary air
conditioning in rooms that are not occupied in the whole facility that may be operated on only
one HVAC system.
HVAC specialists will perform yearly maintenance of HVAC systems, and foodservice manager
will regulate maintenance and keep detailed records.
Refrigeration and Freezer Walk-In
The refrigerator is located as closed to the loading dock and the prep areas The temperature to
promote food safety and prevent bacterial growth will be below 40 degrees F. Refrigeration must
have a low boiling point and high latent heat.

Already prepared foods will be labeled with a one week expiration date, and must be disposed
immediately. Vegetables, fruits, and prepared food items will be stored away from the raw meats

in the refrigerator.
Refrigerator walks in will utilize hydro chlorofluorocarbons (HCFCs) to reduce harmful impact
on our environment.
Quarry tiles will be used inside the walk-in refrigerator and the freezer room due to easy clean

up. Floors will slope downwards of into one drain in the middle of the storage room.
The walls of the refrigerator will be stainless steel, and coved upwards of six inches. This allows

for easier clean up due to the heavy traffic of foods.

Light intensity of 30-40 foot candles will be utilized, and these lights will be installed along the
storage room. This allows easy visualization of food ingredients and this will prevent the
likelihood of poor food sanitation from dimmer lights.
A thermometer will be installed on the outside of the doors, to save energy costs and prevent

temperature changes.
Equipment specialists for refrigerator will perform routine maintenance of refrigeration systems,

and foodservice manager will regulate maintenance and keep detailed records.
Plumbing
The building contractor with basic plumbing expertise will determine the proper floor drains for

the steam equipment and the ware washing areas.

Additional drains will be added in the hand washing station and restroom
Waste disposal sink will be installed to handle the needs of foodservice waste at this middle

school of 250 students

Toilets in the restroom will be environmental friendly, and utilize flushes of no more than one
liter of recycled cleaned water. It will also contain environmental flushing removal options, so

this may utilize water.

Electricity
Electrical outlets will be provided on the areas of the prep station, and also on the wall above 36

inches from the floor. Electrical outlets will not be in the areas of the dishwashing area.
Foodservice manager will work with the maintenance department promptly if electrical outlets

fail during foodservice operation.

Receiving and Loading Area

The loading dock will be 8 feet wide and be at the height of a standard delivery truck to drop

their ramp.
Trucks will deliver their ingredients on Monday to Friday mornings between the hours of 5-7am.
Deliveries will immediately be sent to the dry storage, walk in refrigerator, or freezer. Any
questions will be directed to the Foodservice Manager, and he/she is located near the loading
dock and the storage room.
Gas
Commercial grade carbon monoxide detectors will be installed, and will be interlocked with gas
valve. The location of carbon monoxide detectors will take account to performance and area that
will be needed the most. Detectors will be located on the ceilings in the kitchens and the dining
room service, but away from the ventilation systems.
Specialists will perform yearly maintenance, as according to the NFPA code. Such maintenance
will include cleaning of the ductwork, filters and extractors.
A gas meter will be installed outside near the waste disposal area, with a one inch clearance on
all sides. It will be copper pipes and they will be installed behind walls and beneath floor joints.
Gas pipes have approved valves and the each line will be directed to each kitchen appliance,
such as the gas range, and ovens. For each gas pipeline to the individual appliance, an additional
gas valve will be installed.
Water System
Hot water heater with a boiler will be installed, and all water pipes will be covered with
insulation to reduce heat loss. A recirculation loop and pump is installed to maintain hot water
through the supply lines. This will allow quicker delivery of hot water to the different pipes that

may go to the kitchen hand washing stations, restroom, and ware washing.
One hot water system will be installed behind the kitchen walls near the ware washing station
and the temperatures will be between 120 degrees F and 140 degrees F. Another smaller hot
water system will be installed behind the walls of the restrooms, and this system will provide hot
water of no more than 100 degrees F to the restroom sinks and the kitchen hand washing sinks.

 Equipment for ware washing and hand washing sinks will be high powered to penetrate grime
and dirty, but utilize less water.
Water softeners filtration systems will be installed to provide cleaner drinking water for

customers.
Water pressure should be minimum of 15 psi (pound per square inch) to maximum of 25 psi.
Pests
Trash cans and garbage disposals will be cleaned out at the end of day.
All cracks and crevices on the walls, floors, and ceilings will be repaired, as needed. All small

openings as small as 1.5 inches will be covered and patched.

Two air fans will be installed above the doors leading to the kitchen, and these fans will operate
whenever the doors are opened. This will eliminate pests, such as flies, from entering into the
kitchen.
Restrooms

Two restroom stalls are installed: one of the two toilet stalls will be easily

accessible as according to ADA compliance. Toilet stall will be 36 inches wide, and there will be
a grab-bar with a width of 36 inches installed adjacent to the toil.
Two hand washing sinks with soap dispenser will be available. Two high powered hand drying

equipment will be installed on the walls.

Dressing room/Locker rooms
Two separate dressing rooms for men and women located is combined with restroom area.
Equipment mounting
All equipment will be mounted on legs with a clearance of eight inches from the floor to the

bottom of the equipment.

Heavier equipment, such as ranges and cabinets will be mounted with a metal platform of two

inches high, and must be sealed to the floor at all edges.

Hand washing/ware washing
Foodservice Kitchen
At each hand washing unit in the kitchen, heavy duty mats will be provided to resist slipping.
Hand Washing sinks with soap and towel dispenser will be provided in each prep station:
vegetable prep station, raw meat station, salad station, bakery station, and the cooking
preparation station.
Planning Team

Administrator: The administrator is hired by the school district. The administrator is

responsible for taking care of the overall school regarding its staff, students, management,
policies, and all other factors pertaining to the school.
Duties and Responsibilities

Maintain coordination with the schools different departments, including teachers and students.
Responsibility to look into the students performance records.
Has the responsibility to take care of problems concerning the students and teachers.
Supervise and oversee the functions of the school premises and class
Responsible for directing the teaching staff regarding new policy implementations properly.
Take part in monthly meeting with teachers to discuss new points for growth of school.
Work with budgets, maintaining academic records, assisting students, faculty, and managing

staff.
Ensure safety and security of their school.
Qualifications

Masters degree in education or education administration.

Previous work experience as a teacher.
Good communication skills.
Decision making skills.
Leadership skills.
Food Service Director
The Food Service Director is in charge of the preparation and serving of all meals.
The Food Service Director manages the food service production and delivery system,
including purchase and inventory of food and supplies. He/ She will comply with food
quality, nutrition, and productivity standards; the director will train, manage, and
supervise food service staff, practice time management techniques, and insure the highest
possible customer satisfaction.
Qualifications

A Bachelor of Science in nutrition needed. Have training in food preparation or food

service management with demonstrable computer, record keeping, and communication skills is
preferable.

Essential Duties and Responsibilities

Direct the expenditure of the food service budget.

Make sure the food service operates within budgetary guidelines.

Assign, direct, and supervise food service workers.

Assist in hiring, transfer, promotion, demotion, or dismissal of food service workers.

Follow proper receiving, storage, and preparation techniques to insure all food items are

maintained at a high quality until service.

Plan, implement, and review all breakfast and lunch menus.

Maintain standards of cleanliness and safety of the kitchen.

Prepare local and state reports as directed or required.

Implement strategies to create an atmosphere that will attract and retain customers.

Understand and implement safety procedures as required by the district.

Perform other duties as assign.

Physical Demands
The Food Service Director is required to stand, walk, and use hands to handle objects. Is
required to stand for long periods of times. Employee has to frequently squat, stoop, kneel, and
reach for objects. Is required to bend at certain times during performing the duties of this job.
Employee must lift or move up to 25lbs.
Architect

Architect oversees the whole project from beginning to end. The architect is in charge of
designing, planning, and executing the project in compliance of the client needs. The architect
visits the construction site and monitors the progress. They make sure the blueprints are followed
and all construction is approved.

Essential Duties and Responsibilities

Consults with engineers, landscape architects, contractors, and urban planners regarding the

design.

Prepare and present design of the building.

Make negotiations with the contractor

Use project management and IT designs for making the blueprint.

Keep all things related to the project in budget and complete work before deadline.

Produce a detail report regarding the project.

Prepare presentations and the tenders of the project.

Manage the project with the contractor.

Responsible for resolving any issue related to the project before or after completion of

project.

Qualifications

A Bachelors Degree in Architect from an accredited college or university.

Pass all required licensure examinations and obtain the license.

Previous experience needed.

Equipment Representative

An equipment representative is a qualified consultant for a particular type of machine,

device, or systems. It is an expert in the uses and functions of a particular machine in an
industrial, manufacturing, or food service institutional industries.

Duties and Responsibilities

Certifies the maximum exploitation of a particular machine or system.

Measures the performance of a particular machine given a particular working circumstance.

Manages the design and usability of a machine. Makes sure a machine functions at its

optimum level to achieve efficiency in terms of workload.

Expert in the overall specification and design of equipment.

Makes sure that the use of particular equipment will bring harm to no one and promote

safety in the workplace.

Specializes in equipment or system troubleshooting in case of a malfunction and breakdown.

Presents equipment suitability, services, and pricing information in a professional manner.

Applies technical knowledge of company equipment and services to best meet customer

needs.

Qualifications

Completion of a Bachelors Degree in Engineering. OR

Be a licensed engineer in the field of chemistry, industrial management, and physics.

Most companies require a Masters Degree, depending on type of equipment they need to

handle.

Previous experience in sales with demonstrated mechanical abilities and or training.

Design Consultant
A design consultant suggests design ideas that incorporate functionality and aesthetics.
They specialize in interior design, commercial, and industrial design. They focus on architectural
details and layout planning.

Duties and Responsibility

Understand precisely what the client wants and needs.

They formulate a design plan after decisions with the client are made.

They use blueprints or computer based design software to formulate the design plan.

They specify the materials and timelines to be used for the project.

Have knowledge on current design and color trends to create design solutions.

Be able to use retail point of sale system to log and monitor orders.

Qualifications

Bachelors Degree in industrial design, engineering, or architecture.

Have computer skills.

Contractor

Person who is hired by an entity to provide them with labor and materials that are needed
in the construction of the project. The contractor is responsible for planning, developing, and
coordinate the construction of the project. He oversees the project makes sure it is completed by
the estimated time.

Duties and Responsibilities

Submitting tenders to entities for a possible contract.

Interpreting clients plan to understand the construction idea.

Seeking approval for the construction from local authorities.

Drawing a budget for all the required materials and sourcing them.

Applying for loans to finance the project in purchase of building materials and wages.

Recruiting and hiring qualified subcontractors who will aid in the construction process.

Supervise the work being done by the workers.

Monitoring the quality of the construction work in progress.

Advising the workers accordingly and giving recommendations.

Submitting the construction materials for approval.

Skills and Specifications

Excellent communication skills.

Ability to submit bids.

Ability to estimate quotes fairly.

Manage and meet deadlines.

Education and Qualifications

Degree in project Planning and Management.

Maintenance
Perform skilled work in the installation, repair, maintenance, handling, storage, related
equipment, and appliances for the school kitchen. Know how to troubleshoot and make routine
repairs to systems and equipment in the kitchen.
Duties and Responsibilities

Troubleshoot, repair, maintain, and service various types of handling, preparation,

packaging, storage equipment, and related plumbing, electrical, electronic, heating, and
refrigeration systems. Inspect and test equipment and systems to assure proper functioning.

Install, replace, and repair valves, fans, motors, gaskets, filters, belts, fuses, controls,

thermostats, switches, gauges, and tubing, wiring, pipes, compressors, and control panels.

Prepare reports to steam pressure vessels, boilers, and chillers.

Utilize a variety of power equipment, test equipment and hand tools in the performance of

assigned tasks.

Repair and service conveyor systems

Inspect, diagnose, and repair appliances, refrigerator units, freezing units, and related

equipment as assigned.

Estimate time and material costs to complete assigned tasks.

Order and store parts and materials.

Maintain records of material, time and history of equipment service and repair.

Perform related duties as assigned.

Experience and Education

A combination or equivalent to 2 years of journey-level-experience in troubleshooting,

repair and maintenance of equipment and systems including but not limited to mechanical,
electronic, electrical, plumbing, heating, refrigeration, and steam system repairs.
Other Requirements

Valid California drivers license

Physical Abilities

Kneeling.

Lifting objects.

Climbing ladders and work from heights.

Reaching overhead, above the shoulders and horizontally.

Standing and walking for extended periods of time.

Bending at the waist.

Business Manager
Business manager plays a key role in contributing to the profitability and viability of the
project. They affect organizational changes. They are visionary thinkers that develop, evaluate,
strategize, and put into operation the measures needed for the school.

Duties and Responsibilities

Analyze business performance against budget and goals.

Creates training programs for all personnel.

Suggest strategies and backup plans.

Coordinate the production and development of a business plan and account for the

management and monitoring of the objectives in it.

Qualifications

Bachelors Degree in business administration.

Strong leadership and communication skills.

Being able to work under pressure.

Be able to take initiative and be responsible for any consequences resulting from any

decisions made.

Be able to work in a team.

Kitchen Team
Cook
Under the supervision of the food service director performs skilled cooking duties.
Coordinates services to ensure high quality standards of food production and service. Participates
in meal preparation and food ordering. May lead food service workers in food preparation,
serving, and clean up. Oversees all other workers in the kitchen to ensure every meal is prepared
correctly.
Duties and Responsibilities

Attends training classes, workshops, and meetings as requested or required.

Follows and maintains defined standard of sanitation for personnel, food preparation,

kitchen equipment, and the cafeteria unit.

Participates in the preparation of meals within an established production system, following

standardized recipes, preparation and service methods, and food handling techniques to ensure
acceptable standards.

Participates in the preparation and service of meals for special activities as assigned by the

Food Service Director or Manager.

May be responsible for ordering food supplies according to established procedures to

maintain minimum stock levels for the kitchen.

Maintains required department records.

Receives and stores food supplies according to established procedures of the cafeteria unit.

Endorse and promote energy management procedures and recycling efforts promoted by the

district.

Performs other duties assigned by Food Service Director or Manager.

Plans work schedule, as needed to ensure all food is prepared in a timely manner following

food code standards.

Observation of health and sanitation regulations.

Assist with training new food service staff when assigned to their location.
Qualifications

High school graduate or equivalent

Knowledge of basic food handling techniques and safety work.

Experience as head cook in another school or commercial employment.

An A.A. degree in culinary or equivalent.

Food Service Assistant

Assists the head cook and cook with the preparation of meals in school cafeteria. Unpacks readyto-serve meals for lunch and breakfast, prepares salads and sandwiches, and displays cartons of
milk, juice and other foods. May heat breakfast and lunch and/or prepare food on the grill.
Cleans kitchen areas and appliances, handles cash, and collects meal tickets.
Duties and Responsibilities

Unpacks hot or cold packs; counts milk cartons as well as breakfast and lunch packs;
checks exterior of breakfast and lunch packs to ascertain that they arrived in good condition.

Places trays of pre-cooked hot lunch packs in the oven and heats it for a period of time;
places packaged lunches on wire racks and food on serving counters; portions servings of
desserts into containers.


Prepares salads and fruit dishes; chops vegetables; assembles sandwiches; cooks some
foods on a grill which may include hamburgers, hot dogs and eggs.

Portions and serves food to students and staff in a cafeteria; collects meal tickets;
performs cashiering duties; counts the number of food items prepared and records this
information in a journal.

Cleans preparation and service areas; washes pots, pans, trays and other utensils; cleans
the oven, cooler and other appliances; sweeps floor of kitchen area.

Have some knowledge of food handling.

Have knowledge of food service practices and sanitation

Be able to lift about 25 lbs and stand for long periods of time.
Qualifications

High school diploma.

Food Service Worker I
Assist in preparation and service of food. Assembles sandwiches, prepares salads and

desserts, and serves food. Cleans food preparation and service areas and maintain an accurate
count of items produced and sold. May serve as a cashier in the cafeteria.
Duties and Responsibilities

Assembles sandwiches; chops vegetables; prepares salads and fruit dishes; portions prepared

desserts into serving containers.

Portions and serves food to children and adults in a cafeteria; may place food on serving

counters; may place packaged lunches on wire racks.

Counts the number of items prepared and sold, enters figures in a log; may receive money
and make change.

Washes pots, pans, trays and other utensils; cleans preparation and/or service areas; may
sweep and/or mop floor of food service area; may remove trash from kitchen and cafeteria.

May prepare foods on a grill including but not limited to hamburgers and hot dogs; may
slice meats; may bake simple desserts.
Places food on serving counter; serves food to children or adults in a lunchroom; receives money
and makes change; makes a categorical count of students and adults served.

May assist cooks with the main entrees or other items in a full-service cafeteria following
prescribed menus and standardized recipes.
Collects, sorts and counts bills and coins received from lunchroom sales; may prepare a daily
bank deposit slip.
May count the number of items prepared and sold; may generate end-of-day reports from POS
computer system/terminal.
Operates a compliant POS and POS computer system/terminal.
Removes trash from kitchen and cafeteria.
Be able to use and care of equipment used in food preparation and services
Ability to adhere to established time schedules for food preparation
Qualifications

Minimum high school diploma or equivalent

Complete a ServSafe sanitation program.
Food Service Utility Worker
Performs heavy manual labor involving lifting and carrying heavy containers, collecting
and removing trash. Perform heavy cleaning tasks and assist on a service line.
Duties and Responsibilities

Lifts and carries crates of milk, heavy containers of food, trash cans, and other containers.

Collects and removes trash from service areas.

Sweeps, mops, and waxes floors.

Washes walls and appliances.

Receives deliveries of food and supplies and participates in the inventory of food supplies.

Sets up service crates for milk, juice, and other food items.

Place food on serving counters.

Be able to lift and carry up to 50 lbs.

Qualifications

High school diploma or equivalent

Two years of full time, paid food services experience.
Lead Food Services Utility Worker
Responsible for ordering, receipt, preparation, and distribution of meals. Maintains
records and prepares reports pertaining to meals served at the school. Collects and accounts for
money generated from the operation sales. Operates a Point of Service and POS computer
terminal. May also assist in cleanliness and sanitation of serving areas, kitchen areas, appliances
and dining area.
Duties and Responsibilities

Orders meals based on menu and popularity of students.

Receives and oversees the storage of delivery products.

Supervises and participates in unpacking and counting of hot or cold pack meals.
Counts milk cartons as well as breakfast packs and lunch packs.
Places trays of precooked food in the oven and heats then for a period of time.
Places food on wire racks
Serves food to students and faculty
Handles POS and POS rosters.
Performs cashiering duties.
Cleans preparation service and storage areas
Washes and sanitizes lunchroom table tops, storage shelves, racks, and other utensils.
Removes trash from kitchen and cafeteria.

Qualifications

High school diploma or equivalent

Two years of full time, paid food service experience in a large establishment.
Food Service Manager
Oversees a staff of food services workers engaged in a variety of activities pertaining to
the procurement, preparation and service of food to students and staff. Prepares the weekly
menu and inspects the kitchen and dining facilities for sanitary conditions and evaluates the
efficiency of operations. Maintains accurate and complete records of all financial transactions.
Duties and Responsibilities

Supervises food service workers engaged in receiving and storing food and supplies,
preparing and serving meals, cleaning kitchen equipment, the serving area and the dining room;
coordinates central office food promotions; issues special instructions pertaining to duties and
additional food preparation; insures that work and service areas are sufficiently staffed, that
counter serving areas are set up and that menu choices are ready according to schedule.

Prepares weekly menus from a master menu; estimates and requisitions needed food and

supplies; inventories stockroom supplies; completes and maintains a variety of records and
reports including cash stock and delivery sheets, weekly financial reports and the Food Services
Managers report.

Inspects kitchen, dining rooms and related areas for sanitary conditions; ensures that

operations are run effectively and efficiently.

Collects money from counter sales; insures that cashiers are supplied with sufficient cash

and change; makes up change funds; prepares bank deposit slips.

Operates a compliant Point of Service (POS) and POS computer system/terminal.

Qualifications

High school diploma

Four years of cooking experience in a large-scale institutional environment.

One year of which has been in a supervisory role.

Equipment

Equipment

Mfr Brand

Rating

Quantity

Specification

NSF,
UL

5 H.P motor, 45 quart

capacity stainless steel
bowl with pouring lip;
start/stop push button
switches, 2 blade cut/mix
knife,
knead/mix
attachment,
polypropylene strainer
basket; Made in the
USA, 44 5/8(H) x 38
7/8(W) x22 (D);
230 voltage

Deli meat slicer

Hobart HS6N-1 NSF

Commercial
Slicer

Compact Meat Slicer

with 12-inch Blade &
0.33 HP motor, 120V;
removable carriage, built
in sharpener, 300RPM,
adjustable slicing knob,
ring guard,

Reach-in

Artic Air AR49 NSF,

Environmentally friendly

Vertical Speed Hobart HCM450

Cutter-Mixer

refrigerator

54 Two Section

ANSI

CFC
free
R134A
Refrigerant, Two solid
doors,
built-in
condensate pans, 54 W
x 32.75D x 82.75 H,
49 cubic feet capacity,
LED
electronic
thermostat, 115v, 7A,
hp, 9 cord

Shelves
for Advance Tabco NSF
clean pot and ECC-2448 Wire
pan storage
Shelving

11

4 wire shelves with 4

posts; 48W x 74 H x
24 D shelves, 800 lb
shelf holding weight, 3
truss design, chrome
finish,
shipped
unassembled.

Fast-rack
conveyor
warewash
system

Noble
ETL,
warewashing 44 NSF
Conveyor High
Temperature
Dishwasher

High
temperature
sanitization,
25
standard clearance, 225
racks per hour, 44 W x
25 D x 75.5 H, 44
inches conveyor length,
51..9 A, 60 Hz, 6.2
ft/min, 180 degrees F, 21
gallons
wash
tank
capacity

Serving
counter

unit Traulsen G24310 UL,

Solid Door 2 NSF
Section
Food
Holding Cabinet
with Left/Right
Hinged Doors

208 Volts, 3000W, 46

Cubic Feet, 52 W x
35D x 83 H, two solid
doors,
humidity
controlled,
aluminum
and
stainless
steel
construction,
NSF
certified, C UL listed

Cooling
shelf

rack Rubbermaid 3324 NSF,

Max System Food USDA
Box Rack Slot complia

18 slots for pans, impactresistant structural web

plastic; t, 175lb max

Dual Loader for nt

18 Full- Size
Insert Pans
Steam
Kettle

Jacket Cleveland Range

KEL 30 gallon
stationary electric
steam kettle, 2/3
steam jacket

Open
ranges

burner Garland G48-8RS NSF,

48
Starfire CSA
Range
w/
8
Burners

load, 5 casters

NSF,
2
UL,
CSA,
CE, and
ASME

38 H x 24 W x 37 D,
264 lbs, 208 V, 30 gallon
tri-leg kettle, 50 psi
steam
jacket,
304
stainless steel, Approved
UL, CSA, CE, NSF, and
ASME,

57 H x 57 H x 34.5D,
539lbs, 8 (33,000 BTU
opener burners with cast
iron top, small storage
base on the bottom, 2
piece back guard and
shelf, 6 stainless steel
legs, gas type uses
natural propane, one year
limited parts and labor
warranty, stainless steel
legs with adjustable feet.

Tilting fry pan

Southbend
NSF,
BGLM-30
NG AGA/C
Tilting Braising GA
Pan

Tilting skillet, gas, 30

gallon capacity, manual
tilt mechanism, removal
pour strainer, high temp
safety cut-off, stainless
steel interior and exterior
finish, 120,000 BTU,
tubular legs.

Handwashing
Station

Regency
Wall NSF
Mounted
Hand
Sink with Faucet
and Sidesplash

20 gauge type 304

stainless steel, 17 (L) x
15 (W) x 13.5 (H),
bowl depth of 5 inches,
faucet included, 304
Stainless steel

Smart

Paper

Towel San

Jamar CE

Roll

Kolor-cut

Dispenser

T1400TBKHW
Paper
Towel
Dispenser
Metal Witt Industries

touchless

n/a

Steel,
25
gallons
capacity, 25.5lbs, 15(D)
x 32 (H)

n/a

recycled
high-density
polyethylene, 20W x
43 H, 21 gallons, 79lbs

Mobile Bench BioFit Engineered n/a

Cafeteria Table Products

12

Rectangle, 14 gauge
steel,
16
students
capacity,
29(H)
x
12(L) x 56 (W)

Salad Bar

fully insulated, stainless

steel, scratch resistant,
64Wx24Dx57

Recycling
Container

Standard Panel Nex-Terra

Outdoor trash
can
w/Tray
Rack

Vollrath -Portable NSF

Ice Cooled Pan
Unit #38716

Kitchen Floor Plan Explanation

The set-up of the kitchen floor plan is set to maximize efficiency in work flow, traffic
flow, and energy use. For better work flow and traffic flow, double doors are installed throughout
the facility to allow multiple entry and exit points in the kitchen. The storage areas, including the
dry, freezer, and refrigerator storage and service entrance have double doors. Those double doors
allow multiple entry and exit points for receiving deliveries, smoother access to storage for the
employees during food pre-preparation and preparation, and smoother traffic to service area.
When the various work stations are placed nearby each other, it maximizes efficiency in
workflow. For example, the storage area is placed near the delivery area and the vegetable prepreparation areas are placed close to the storage area. Placing the different work areas in a certain

order also helps decrease traffic flow and decreasing traffic flow can help improve productivity.
Moreover, there are sinks in most of the work stations and this allows smoother traffic flow and
workflow, because employees are able to work faster. Hand washing stations are also located
throughout the different areas of the kitchen in order to have good food safety.
In addition, there are certain equipment space requirements for the kitchen. The work
tables are 34 inches wide and seven feet long. There is a three foot clearance for the aisles
between the equipment and work tables. Moreover, the main traffic aisles are at least five feet
wide to allow some delivery equipment to pass through without interference. The receiving area
is about eight feet long and the height of 42 inches to allow the receiving of large orders. Other
space considerations follow the ADA standards to accommodate those with disabilities. The total
size of the kitchen is about 1, 500 square feet.
Furthermore, in order to accommodate the frequency of the delivery of produce and other
perishable goods, there are three separate storage areas for the cold storage. There is one for
produce, dairy products, and raw meats, such as poultry, seafood, beef, and chicken. The dry
storage is mainly for the pre-made bread items and these dry foods does not require much
cooking or preparation. Some of the entre items are frozen to also save time to provide faster
food service, such as the oven baked turkey pot pie. The main cooking area is located in the
center of the kitchen, in order to be within a close reach of the other preparation work areas.
Additionally, the main cooking area contains various steaming equipment: steam shell cookers,
steam jacket kettles, and a tilting fry pan with a steaming option. In order to accommodate the
number of students served at each meal period, there is more than one of certain equipment.
Having more than one of the same equipment improve work flow and traffic flow to
accommodate for the two lunch sessions of the 250 students. The steaming equipment was

chosen due to the health benefits of steam cooking with more nutritional value. There is also the
benefit of reduced cooking time and the food is allowed to retain moisture and natural flavors
through steaming. Some of the equipment was chosen in particular due to its ability to perform
multiple tasks, such as the tilting fry pan and vertical speed cutter-mixer. The tilting fry pan may
be used as a braising pan, griddle, kettle, steamer, thawer, proofer, bagel maker, oven, or food
warm-sever. It also eliminates most of the top-of-range cooking and provides for one-step
preparation of many menu items. It may work as a sink to assist with cleanup chores. The
vertical speed cutter-mixer cut, mix, blend, whip, cream, grate, knead, chop, emulsify, and
homogenize. This equipment can help with efficiency through reducing labor time and effort of
the employees. For instance, the equipment can help chop lettuce for the salads, grate cheese,
and make potato salad. Equipment with multiple uses may cut down on budget in the long run
for Loki Thor Middle School. The ware washing equipment is also equipment that serves
multiple tasks through a fast conveyor ware washing system. The fast conveyor ware washing
system mechanically moves the racks continuously to the soiled-dish end of the machine. It can
significantly reduce time and prevent poor hand washing techniques. In order to reduce the waste
disposal of Styrofoam material, the meal trays will be reused.
Moreover, the support areas are located in the kitchen based on their specific role. The
food service manager office is located in area where it is visible to all the areas of the kitchen
with a glass window. The food director office is located closer towards the cafeteria so he/she
can provide assistance for the students. Additionally, the cleaning supplies are located separately
from the food storage, in order prevent food contamination. The break room allows employees to
rest and eat their meals, leading to improved employee mentality. There will also be a vending
machine inside the break room and this will provide other healthier snack options.

Lastly, conserving energy is crucial for an efficient foodservice operation. The main
cooking equipment conserve energy by the gas on demand option, where the machines can
turn on at 20%, then at 100% when at actual use. In addition, the equipment also has a built-in
insulation system to decrease the unnecessary use of the air conditioning system. The ware
washing system also has a steaming function to reduce energy costs.
Efficiency is the key for a good foodservice operation. By placing the different work
areas in a logical order for better work flow and traffic flow, it allowed adequate storage space.
Choosing steam equipment for better nutritional value food, owning multiple-uses equipment,
and conserving energy are important factors for this kitchen. Loki Thor Middle Schools kitchen
floor plan aims to improve productivity, provide excellent quality food and service, employee
comfort and safety, and student and parent satisfaction. An efficient foodservice facility with
high, nutritious quality food will ultimately maintain student health and decrease childhood
obesity.

Kitchen Floor Diagram Explanation

The planning of the flow diagram requires many different aspects to be included in the
design of the kitchen. These aspects include food safety, employee productivity, traffic flow,
nutritional needs, and environmental awareness. Following these guidelines for the kitchen
design allow efficient traffic flow. The kitchen also takes account to worker productivity to the
highest possible extent. Ensuring this meant making the physical surrounding was best suited to
achieve one of the many goals that were set forth. The sequence of the workflow has been
arranged in a manner that allows for minimum backflow, and maximum movement heading
towards the main cooking area.

Moreover, the stages of food begin with receiving, storage, pre-preparation, and then
preparation. There are some necessary routes straight from storage directly to the main cooking
area and the diagram allows for easy access to this area. Once cooking goes straight through onto
serving and heads straight into the dining area. Trays lead directly to washing with no-cross
traffic and any waste products will be led directly across the main cooking area and out the door.
There is minimal cross traffic with most of it in between the storage areas and main cooking
area. The cross traffic from the ware washing towards the waste removal should not cause much
traffic since lunch will be closed and many of the cooks might be preparing for the next day.
Throughout the diagram there is not much backflow, and it expected that employees will utilize
the workflow of the kitchen.
Floor Plan for Dining Area
The dining room for our school kitchen is located along the school cafeteria. When students first
enter the cafeteria, there is be a hand washing station for students to wash their hands before they
get their lunch. The students would enter from the right hand side of the cafeteria, and then they
will get in line to get their lunch and salad. There will be cafeteria workers standing behind the
counter and salad bar, and they will serve the students. There will be two cashiers at the end of
the line so students will pay for their lunches and our workers can keep count of how many
meals are being served. Once the students get their lunch they will sit in the dining area to eat.
The dining area is spacious so, the students would not feel cramped. The dining area measures
1,000 square feet. The eating area will have rectangular tables with benches attached to the
tables. There will be about twelve rectangular tables (with two tables attached to one another)
with two benches attached to each table. The total number of benches the dining area will be 24.
The tables will fit approximately sixteen students each. The dining area will be well lit with

natural light coming from the windows of the dining area. This area has three windows on each
side and has two windows towards the back. Towards the back there will be two doors were the
students would exit toward the outside patio where there will be a sitting area for students to eat
their lunch too. The windows will be 10 ft high, starting from halfway of the wall up to the
ceiling. The dining room will be well ventilated so the students will have a good and cooling
atmosphere when eating. When arranging the furniture for the dining area the aisles will be from
4.5-5 feet apart from one another to allow students to walk through without any problems. This
dining area will not have chairs but will have benches to allow more room for students to sit
down and enjoy their lunch. Our students with wheelchairs will be able to sit on the side of the
tables. These tables will be foldable and can be stored in another area if the dining room is
needed for an event or meeting. We will have four trash cans located around the dining area
along with five recycling bins to ensure our students dont throw away their bottles and cans in
the regular trash cans. The flooring of the dining area will be of a neutral brown color. This floor
will be easy to clean and will withstand any grease, food stains, and spills that may happen.
Along with withstanding those things, the floor will be easy to clean when it is time for the
kitchen workers to clean the dining area.