You are on page 1of 3

Otsego Public Schools

Otsego High School


550 Washington St.
Otsego, MI 49078

VOLUNTEER/EMPLOYEE CHECK LIST


REQUIRED BY ALL VOLUNTEER WORKERS (ONCE PER YEAR)
This checklist must be signed after reviewing:
1. EMPLOYEE/VOLUNTEER HANDWASHING
All workers must wash hands and lower arms with soap using warm water. Use
only the hand washing sink, and scrub long enough to sing the ABCs song. Rinse
well, and paper towel dry only, discard in appropriate waste recepticle. Rewash
after any contaminating exposures as listed on posted signs.
2. EMPLOYEE/VOLUNTEER ILLNESS POLICY
To prevent transmission of diseases through food by infected food service staff,
please do not work in the concession stand if you are sick with vomiting, diarrhea,
cough, sore throat with fever, sneezing or running nose.
In addition, all infected cuts, cuts, lesions on the hand, wrist, or exposed body
part must be properly covered with a bandage and a glove.
Volunteers suffering from Nor virus, salmonella, shigellosis, E.Coli, or hepatitis A
are NOT allowed to work in the concession stand.
No one should be in the concession stand without a signed checklist
Please do not allow small children in the concession stand.
3. FOOD PREPARATION PROCEDURES
Wear a clean hat or hair net while preparing the food.
Wash hands with soap long enough to sing the ABC song.
Wear disposable gloves when touching Ready-to-Eat foods.
Keep cold foods refrigerated at 41 degrees F or below prior to cooking and/or
heating.
Potentially Hazardous Foods must be heated to internal temperatures as follows:
LIST FOODS SPECIFIC TO YOUR ORGANIZATION
Poultry
165
Ground meats
155
Steaks/Chops:
145
Fish
145 F (63
Fresh shell eggs 145

F (74 C) for 15 seconds


F (68 C) for 15 seconds
F (63 C) for 15 seconds
C) for 15 seconds
F (63 C) for 15 seconds

Use gloves, tongs, ladles, spatulas, deli papers, etc. to handle all ready to eat
foods
Dispose of potentially hazardous food at the end of the event. Do not reheat!

Make sure all equipment and utensils are properly washed, rinsed and sanitized
every four hours and at the end of the event shift.
Do not chew gum or eat in the food prep area. Only drink from containers with
lids and straws.

4. DELIVERED FOODS
Any foods delivered from off site must come from an approved source pizza, etc.
Pizza must be kept in warmer at 160 degrees.
5. COUNTER VOLUNTEERS
Must wear a clan hat or hairnet while serving food.
Wash hands with soap long enough to sing the ABC song.
Do not touch food if you are collecting money.
Must wear proper closed toed footwear.
No tank tops open arm pits allowed
6. CLEANING
Store wiping towels in a small bucket of warm water with appropriate sanitizer for
cleaning counters, microwave and refrigerator. Keep the towel in the bucket while
not in use.
Wash utensils using the three compartment sink method: (posted visuals)
Sweep and mop the floor with the proper cleaner only after foods are put away
end of shift.
Empty mop water in custodial mop sink. Hang mop to dry.
Make sure all food and paper products are stored off the floor.
Make sure bleach and soap are stored away from food surfaces.
I have read and understood, and I agree to abide by the food service policies and
procedures listed above.
Submit signed copy to: Head Volunteer or the folder on the side of the refrigerator.
NAME ____________________________________________________________________________________
PRINT
SIGNATURE
_____________________________________________________________________DATE_________________________
______
Thank you again for your willingness to serve our students and community in the
concession area.
Your volunteer efforts have a great impact on the lives of our young people. You really
do make a difference!

OTSEGO PUBLIC SCHOOLS Rev. 8/18/2010