New Processes for the Aladdin Shrine Kitchen
Effective Immediately
To avoid costly future citations from the Franklin County Public Health Department (FCPHD), we have found it necessary to bring back an old rule and add in a few new processes to ensure we are keeping within their guidelines.
KITCHEN RESERVATIONS: To use the Aladdin Shrine kitchen or grills for cooking or prep, the kitchen must be reserved in advance. This includes any kitchen use needed for Unit or Club meetings. To reserve the kitchen, either:
- Complete the Kitchen Reservation form, or
- Call or email Jill Jones at (614) 475-2609, ext. 116, or jjones@aladdinshrine.org
Once your reservation is received, Jill will schedule it in Basecamp.
Please note that security is instructed not to open the kitchen for any cooking or prep activities unless a reservation for it shows on Basecamp.
ACTIVITIES THAT DO NOT REQUIRE A RESERVATION:
- storing food for a future event
- storing pre-made food for an event where cooking or prep will not be needed
- removal of stored food
- getting ice
- making coffee or tea
- post-event cleaning
- security checks
- walk-ins by those who are not handling food in any way
- Hospitality staff accessing the walk-in cooler
- Delivery or maintenance persons
CHECKING IN AND OUT: Every person who works in the kitchen and/or handles food (including those who are only serving) is required to sign a FCPHD form for each event.
We’ve incorporated an easy-to-use electronic Check-In system on an iPad mounted to the wall beside the catering kitchen door. This system includes that important FCPHD form as part of the Check-In process.
It is only necessary to check in upon your arrival to work in the kitchen; there is no need to check in multiple times for the same event.
KNIFE & FORK UNIT DIRECTOR: The Knife & Fork Unit Director has access to the Kitchen Calendar in Basecamp. Because they are Aladdin’s cooking unit, he is able to schedule himself and his unit into the calendar without the need to submit a reservation as detailed above. His access to the kitchen for cooking and/or prep must still appear on Basecamp and he and all kitchen workers/food handlers must still check in when arriving to work in the kitchen.
PERSON-IN-CHARGE (PIC) OR KITCHEN MANAGER: Each cooking or prep event that uses the kitchen must have a PIC or Kitchen Manager on the premises while the kitchen is in use. The PICs and Kitchen Managers must also check in for each event.
When checking out, the PIC or Kitchen Manager will be presented with a checklist of items that must be completed to close the kitchen. This checklist is not shown to Kitchen Workers or Food Handlers when they check out. Some of the items we must implement to keep in line with FCPHD’s guidelines are found on this checklist.
STORAGE OF NON-COMMERCIAL COOKING APPLIANCES: No non-commercial cooking appliances, such as standard crockpots and hot plates, may be stored in the kitchen. Storage for these items is found in the room at the end of the hallway next to the kitchen.