- 04 Apr, 2021
- 0 Comments
- 52 Secs Read
HMGT Case Study 1
1. The control of food service tools and knives shall follow the same basic procedures for all other tools, as outlined in this supplement. All knives shall be considered Class “A” tools.
1. A knife cabinet shall be constructed in each food service area which shall contain all knives. They shall be marked and shadowed in accordance with the standards of this policy. The cabinet shall be secured with a security padlock and the construction shall be the same as for any Class “A” storage area.
1. A food service staff member shall inventory, using an inventory form similar to the attached sample, all knives maintained in the knife cabinet twice each day (once in the morning, and once in the evening before departing the area). Once the inventory is co-signed by another food service staff member as a witness, a copy shall be delivered to the shift commander. After reviewing for accuracy this copy shall be forwarded to the director of security or superintendent’s designee for filing. If any discrepancies are noted immediate attention shall be given.