Frontier Kitchen Chantilly

Orientation: Train the Trainer

For the Trainers/Business Owners

As business owners and leaders, your primary responsibility is to set and enforce the policies and procedures for your company to follow. This means proper training of your employees is one of your most important duties.
This guide is provided to our member business owners to assist you in the training of your employees on how to work in the kitchen. It is important that you cover all of the policies and training provided in this document, as you will be held responsible for ensuring your employees follow all policies and procedures.
You MUST be accompanied by a Frontier Kitchen staff member when conducting your training. This prevents any misunderstandings of what has been trained, as the staff member will be required to certify you have trained the staff to the standards provided. The staff member will grant your employees/volunteers access to the building and communication platforms ONLY after the training has been completed satisfactorily.

Policy Information for Business Owners

Door Access

Door access will be entered into Open Path by a Frontier Kitchen Manager. Company managers should let Frontier Kitchen managers know of any new employees or recently departed employees to keep the system and files up to date and accurate. We do not want to have old employees having access to the facility and individual equipment. No propping of doors is allowed. Make sure all doors including bay doors are locked after you use them.

Employee Health Policy

The policy can be provided by Frontier Kitchen. This paperwork is required by the health department and needs to be kept on file and readily accessible.

Training Procedures

Everyone working in the kitchen must be trained, employees, family members and volunteers. We will allow for a couple of day grace period to see if they will work out for you, but only under strict supervision of a trained owner or another trained employee. After this they need to be set up for orientation. Orientation will be conducted by the business owner and shadowed by Frontier Kitchen manager. Allow a couple of hours for training. The Frontier Kitchen manager will sign off on their training and then give them access to the building.

Fines

Frontier Kitchen has a fine system in place for policy violations to include improper cleaning and trash disposal. Abuses of storage will result in having shelving added to your invoice. You are responsible for the actions of your employees at all times, including any fines or monetary damages they incur.

Video Cameras

There are cameras throughout the facility. They are used for monitoring member activity and investigative purposes when issues arise. There is a 72-hour window to report a complaint. Camera investigations are a time-consuming process. If a company has a complaint, they will need to give an exact time frame of when the possible violation occurred and where it occurred. If it has been more than 72 hours, we Frontier Kitchen Chantilly will not investigate the complaint. If you do not know when the offense happened, we will not investigate it. Any offenses that were recorded and documented will be saved to the members file (complainant and offender). Companies will be held responsible for their employees' behavior.

Suite Spaces

The suite spaces are assigned to individual companies. All of the equipment and items in these spaces are not communal, they are owned by the company. You are not allowed to go into those spaces without the owner’s permission. Do not use the sinks, handwashing stations, items, paper towels in those areas. Do not have your employees go into those areas.

Frontier Kitchen-Provided Supplies

If we are out of paper towels, hand soap, pot and pan soap, sanitizer, floor cleaner, degreaser, toilet paper please tell the kitchen custodian or kitchen manager to replace and or fill the items. If there is a certain communal area (like a bathroom) that is a mess and needs attention please let the custodian or kitchen manager know so it can be taken care of.

Member Required Supplies and Disposables

Each company will need to provide the following items for their operation:
● Sanitizer Bucket and Wash Bucket
● First Aid Kit
● Sharpie
● Labels or Painters Tape
● Small Wares (knives, spoons, whisks, bench scrapers, etc.)
● Lighter
● Saran Wrap, Foil, and/or Parchment Paper
● Disposable Gloves, Hair Nets

Kitchen Policies for Everyone (*Mandatory*)

Kitchen Culture

The culture in the kitchen is positive and communal. We want a sense of community here. We want leadership and teamwork to be examples for everyone, not negativity and blaming. If you see something, say something. Always remain professional. Treat each other with respect, you never know when you need to rely on someone here. This is an environment for developing your skills and learning new ones. Frontier Kitchen staff is here to help you.

Kitchen Etiquette

Remember that you are not the only one in the kitchen. Please announce when you have something sharp in your hand or something hot in your hand. Say things like “behind”, “hot”, “corner” and “sharp” are very important in this environment. Members moving through the kitchen should be aware of what and who is around them.

Band App

Our internal communication is all done through the BAND app. When orientation is conducted those that require access will be given access to the app. The app must be downloaded and the invitation needs to be accepted. All owners are required to know and be familiar with the information that is being disseminated through this platform. The platform needs to stay in a positive manner. Alerts and violations will be posted on this platform. Information and upcoming events will be posted on this platform. It is for you to share information and contacts directly with each other. Messages can be sent to everyone or it can be sent privately. They must remain professional at all times.

Kitchen Dress Code

Frontier Kitchen adheres to a safety and health code policy. Clothes are a tool to prevent contamination and injury in a kitchen. Remember that this is a professional commercial environment and you need to be mindful of hot liquids and pans around you
● All people working in the kitchen should have a hat or hairnet, preferable long sleeve shirt, pants, and close toed slip resistant shoes.
● Sandals or open toed shoes are strictly prohibited; you will be escorted out of the kitchen by a Frontier Kitchen employee if we see sandals in the kitchen. This also pertains to guests, family members, photographers, visitors etc.
● Tank tops or short shorts in the kitchen are also not allowed.

Kitchen Access

Frontier Kitchen is a members-only facility and all members and their employees are provided their own access. This is done for safety and to prevent cross contamination issues. NEVER admit people into the kitchen you do not know. Customers are not allowed into the facility at any time. Instruct your customers to ring your doorbell at door 120 or call the business directly. They are to be met at the door. Please do not direct them to the Frontier Kitchen door at Suite 110. Your customers need to go to door 120.

Guests

If you have an outside person in the facility like a food photographer, interview, or tasting they are to be escorted to their area (preferably the break room) and escorted at all times while they are in the facility. They are not allowed to roam in the kitchen. Any person who lets an outside person come into the kitchen without permission will be given a $125 fine.

Delivery Policy

If you are in the facility your deliveries will be taken in by you. If you are not here then the delivery will be brought in by FK staff. The delivery will be placed in the appropriate temperature zone (dry, Fridge, freezer) on the racks that are labeled for deliveries. You have 24 hours to put your delivery away on your shelf or use it. All items should have your company name on them. If items are found after 24-48 hours on the delivery rack those items will be discarded.

Breakroom

The break room is for members to use. Tables and chairs need to be cleaned after you or your guest uses them. Please put tables and chairs back how you found them. The fridge is for the soda vending machine. All items cost a dollar. They are not free. Personal items should not be kept in the fridge. It is against Health Code to keep any business/professional items in this fridge.

Parking and Loading Zones

Frontier Kitchen parking spaces are clearly marked. If you are on site, you can park here. Do not leave vehicles on site when you are not present. Overflow parking is on the street and in unmarked parking spots throughout the warehouse complex. Bay door areas are for loading and unloading only. Vehicles should not be parked there. We need to allow for company deliveries. Improper parking may result in your vehicle being towed at your expense.

Storage Policy

Storage in the facility is paid for. All shelves are assigned to individual companies and tagged with their name. Putting your items on shelves not labeled for your company constitutes permission to charge you for that shelf.
● The items on the shelves are individually owned. Members are not allowed to help themselves to other members' tools or products, this constitutes theft.
● All items on the shelves need to be properly labeled by health code standards. Company specific tools need to have a company name on them to distinguish them from the communal property.
● Liquids need to be properly stored to avoid leaks, drips, and spills. You will be liable for damages cause by your leaking products.
● You are responsible for your inventory and the quality of said inventory. Communal bowls and pans are not to be used as storage receptacles.
● Companies will need to purchase their own storage containers (make sure they are food grade).
● Delivery racks are clearly marked for incoming deliveries. Incoming deliveries need to be removed from the delivery rack within 24 hours of receipt. Delivery racks are for incoming deliveries not outgoing deliveries. They are not to be used as extra storage for your items.
● All shelf request changes are due by the 25th of each month. The FK operations manager sends a reminder on the 20th of each month over Band to remind the individual businesses of the changes. Changes after the 25th may require an additional billing cycle or may be delayed.

Labeling Requirements for Stored Items

Items that are on the communal racks need to be clearly identified with the company name and date placed on the packaging. Inventory management and proper labeling is the responsibility of the individual company.

Communal Dishes

All FK communal dishes are clearly marked with a red stripe or a white stripe. Communal items are to remain in service for everyone to use. Communal items are not to be used as storage. All items should be cleaned and sanitized and put back in their respective places by the people using the items at the end of your work time. This is an individual company responsibility not an FK staff responsibility.

Individual Dishes and Equipment

All individual company property (like knives, bowls, whisks, spoons, pots, pans, etc.) should be clearly marked with your logo or company name. Items that are not marked will go into circulation with other kitchen wares and equipment. Frontier Kitchen is not responsible for lost/misplaced company property.

Carts & Baker’s Racks

All carts are FK equipment. Carts are to be placed next to the walk-in fridge after use. All carts should be free of debris, cleaned, and sanitized after each use. Carts are to be used for moving items from one location to another. They are not to be used as an extra storage space at your prep table, cooking area, fridge area. Be aware that they have weight restrictions, do not overload the carts. They are not to be left outside of the facility. All carts will go through door 120. Carts should never go through the office area. Bakers’ racks are stored near the walk-in fridge. These should be used in the kitchen for moving food and product around. FK racks are marked with red tape. FK racks are not to be used for storage in the walk-in. Racks should be cleaned and sanitized after use (especially with raw meat/food). There is one dedicated baker’s rack for cooling items from the oven. It is located near the communal rack and should not be moved from that spot.

Towel Policy

Each member company receives 10 clean towels each week. Dirty towels are to be placed in the green and white linen bags. Make sure that the dirty towels have been wrung out before throwing them in the linen bag. This will help prevent bugs and flies. Do not steal towels from another company’s bins. If you need more, ask FK staff for them. Only keep clean towels in your bins.

Trash, Recycling and Grease Disposal

Trash cans and liners are provided for you. Trash cans are located in the back room near the bay door. Pick a trash can and place it at your station. All trash bags must be tied before being tossed in the dumpster. It is every member's responsibility to take their own trash out. Trash will not be left in the building. If the trash can is dirty, wash it out. Please do not leave food and dirty items in the trash cans, this will create an environment for pests and bugs. All cardboard must be broken down before putting it in the recycling dumpster. Make sure all bags and boxes make it into the proper dumpsters. Items left on the ground will not be tolerated and the individual company will be fined. There is no parking or blocking the dumpsters. Disposal pick ups are Saturday and Wednesday. Do not block the dumpsters! Grease should be cooled and strained before going in the disposal bin. Please close the lid when you are done disposing of your grease. If you spill it outside of the bin, clean it up.

Using the Equipment

Cleaning Prep Areas and Equipment (*Mandatory*)

Tables are not assigned; all areas except suites are a first come, first serve basis. One table is permitted per membership, though Frontier Kitchen will permit you to use more than one if they are available. If the kitchen is full and another member company comes in to work you will be required to reduce down to allow for the new company to work. Saying “no” to this request will automatically add another membership to the remainder of your contract. It is the responsibility of the individual companies to keep their prep station clean and organized. Cleaning supplies are provided for you to use.

Training:

● You are responsible for cleaning and sanitizing all of the tables and areas used. Show your employees how to properly clean, then sanitize the entire workstation (all tables, all equipment, sweep and mop floors).
● Prep tables need to be cleaned thoroughly to include the top and bottom of the shelf, edges and legs or the tables and the bottom shelf.
● Equipment must be cleaned after use (see individual equipment below for procedures) so someone else can use it.
● The floors should be swept and mopped to include under tables and equipment (stoves, ovens, mixers). Walls are part of the cleaning process. If you splatter batter or sauce on the wall you will need to clean it up.
● If you leave a trail of liquid behind you when moving things around you will need to mop it up. We do not want someone to slip and fall or walk it through the facility.

Dish Pit & Three Compartment Sink (*Mandatory*)

The dish area is composed of the mop sink (brooms, mops, dust pans, mop buckets), 3 compartment sink, dishwasher, and drying rack. Dirty dishes should not be stacked and left in the sink area. There should be no soaking of dishes in this area. There should be no dishes placed on the floor in this area. Above the 3 Compartment sink is the directions on how to test the sanitizer solution and detergent. Please be familiar with this since you are required to know it for the health department. Please use the correct testing strip with the proper solution. Sanitizer solution should be room temperature the others should be hot water. The 3-compartment sink should not be used for washing your meats and vegetables. Use the 2-compartment sink. The cleanliness of the 3-compartment sink is the responsibility of each member.

Training:

1. Scrape ALL food particles into the trash before rinsing dishes in the sink using a spatula or bowl scraper, including sauces and (cooled) grease. Commercial sinks do not have garbage disposals.
2. Insert food strainer in sink drain. NEVER operate the sink without the strainer in place. Do not shove food particles down the drains, this will result in disciplinary action and fines.
3. Rinse/Wash all remaining food from your dishes and put in sanitizer for at least 2 minutes.
4. You must clean each compartment that you use thoroughly after each use (not at shift end).
5. Food particles and waste need to be taken out of the sink and strainers after each use (not at the end of your shift).
6. Clean and sanitize the sinks after each use. Make sure the walls behind the sink have been washed off and splatter free. The stainless steel in the sink should not have a brown tint to it (this means its dirty).
7. Turn the water off (from the faucet) after using it.
8. If the green scrub is dirty, rinse it and or ask for it to be replaced.
9. The floor should not be left wet and dirty.
10. Carts should not be left in this area.

Dishwasher (*Mandatory*)

● Pots and pans should be scraped clean and rinsed prior to putting items in the machine.
● Use both sides of the machine when washing.
● Do not put one item in and wash it. It is a big waste of chemicals.
● Smaller items going in should be accounted for after the cycle has run. Covering smaller items with larger items is recommended.
● Check the bottom of the dishwasher for lost and missing items.

Training:

o Show them how to drain and fill the machine.
o Show them where the catch plate is to discard further food debris (into their trash can).
o Show them how to turn the machine on and off. Mop up all the water that has dripped on the floor from the dish machine. Place clean items on the dish drying rack (not on prep tables).

Mopping/Floor Cleaning (*Mandatory*)

The brooms and mops are kept hanging on the wall. The white mop head is for grease spills, the green mop heads are for everyday (other) use. The green mop heads are replaced every other day by FK staff. The floor cleaner is automatically dispensed and you should use hot water. You do not need to fill the mop bucket all the way up if you are not cleaning the entire kitchen. Make sure that you dump all dirty water from the mop buckets. Standing dirty water will create a fly problem. Rinse the mop bucket after dumping the dirty water and dump it.

Two Compartment Sink (*Mandatory*)

These sinks are used for washing fruits, vegetables, rice, and meats. Make sure you use the correct sink for the correct product. You must clean and sanitize the sink after each use. Do not leave food debris in the sink and catchers. Discard the debris in your trash can. Make sure the water is turned off after use. If you have spilled water on the floor around the sink area, mop it up.

Hood System

On the top right hand corner of the hood system you will see a button pad for the hood. The hood vents and lights must be on when in use. If they do not come on automatically you will need to turn them on by pushing the button(s). You will also see a button for the gas. If you come in and none of the pilot lights are lit on the stoves the gas may have been turned off. Push the gas button on the hood to reactivate the gas. (You will need to light the pilot lights).

Stoves

The stoves are first come first serve to a point. You are not allowed to use all the stoves (unless you are the only one here). Contain your cooking to one stove so additional companies can come in and use the other stoves. Be mindful of the people around you and your movement in this area. This is how burns happen.

Training:

● The white dot on the red handled stoves needs to be facing up if the burner is off. If the white dot is not up then it means the burner is not off.
● The pilot lights on the red handled stoves are not visible; when you turn the stove on the pilot will light and the burner will be on (just like your gas stove at home). The other stoves will have the pilot lights visible. If they are not visible it means the pilot light is out. o There are two ways to ignite a pilot light; first use a lighter to light it (recommended method), the second is to use a piece of paper towel to ignite it on an already lit pilot and light the pilot light that is out. You will need to turn the burner on for this. If you use the paper towel method you need to extinguish the paper towel in the sink before throwing it away in a trash can. You don’t want to set the trash can on fire (see above fire extinguisher instructions).
● Boil overs and spills are your responsibility to clean up. Notify FK staff so we can replace the foil liners when this happens.
● You are responsible for cleaning the stoves after each use. Make sure the back splash, burners, fronts and sides of stoves are free from grease, food, spills, and drips. Cleaning supplies are readily available for you to use. If you lay a spoon down in front you need to clean and sanitize the area.
● Make sure you sweep and mop under and around the stove. (You will physically show them the proper way to clean the stove).

Ovens

The ovens are clearly marked bakery and non-bakery. Bakery ovens are for bakery goods only—no meat or roasting vegetables. The other ovens are for everything. The oven racks can be placed how you want them to be; if you need to remove racks, place them on top of the ovens. Always assume that the racks are hot. Please do not handle them without oven mitts or towels.

Training:

● Show how to turn on the ovens, set the temperature, and the timer.
● Show and tell the difference between high fan and low fan (for the double stack ovens).
● Show how to light the pilot on the ovens underneath the stoves. The directions are on the kick plate if you forget.
● Show how to clean the ovens. Make sure you clean and sanitize the outside of the ovens to include handles, knobs and switches. If you spill in the oven you need to clean it up immediately. Do not let it burn or smoke off. Again, the cleaner agents are available for you to use. If you need something a little heavier than the standard degreaser, please get an FK staff member (preferably the cleaner) to assist you with the request. Sweep and mop under the ovens that you use.

Grill

Do not use the drawers on the grill for storage. FK staff will replace the foil in the catch pan. Do not let the catch pan get too full or it can catch fire. (See above fire instructions).

Training:

● Turn the grill on and get it nice and hot before using. Overly oily food can be a fire hazard.
● Clean the grill thoroughly, clean and sanitize the sides and front especially. The grill brush is on a tray under the table closest to the grill. Show your employees how to use the brush. Show them how to clean and scrape the grill slats, grill sides, and catch tray.

Flat Top

Training:

● You can turn the flat top on in 3 different sections.
● Show them how to light the pilot light. The flat top should be warm to the touch, even when it’s not on.
● After you are done using the flat top it needs to be cleaned by the company that used it.
● The scraper for the flat top is underneath the table across from the flat top.
● The griddle brick is also in the same spot.
● Scrape all food particles into the tray. While the flat top is hot, use the pot and pan soap and pour a little at a time over the surface and use the brick to scrape the sides and top. Rinse with clean water and repeat until the flat top is silver (not brown or black). Remember to drain the drip pan frequently so you don’t overflow the pan. Pour the water in the dish sink. Make sure that you clean the drip pan when you are done with this process.
● Clean the scraper and the brick and place it back under the table.
● Clean and sanitize the outside of the equipment so there are not any drips or spills going down the outside.
● Sweep and mop under the flat top.

Warming Cabinets

The warming cabinets are for everyone to use. No food should be left in the warmers overnight. No food should be reheated in the warmers (from the fridge). These cabinets are for hot holding only. Time and temperature control are the individual company responsibilities.

Training:

● The temperature setting and on/off button is located at the bottom of the cabinet.
● When you take your pans (food) out of the warming cabinet you need to remove the sheet pan with it.
● Clean and sanitize the sheet pan(s) and turn off the cabinet.

Mixers

We have a couple of different kinds of mixers (20 qt and 60 qt). It is important to not overload the mixers, as this could break the equipment. If this is your first time using bigger equipment don’t go from your 5 qt mixer to the 60 qt mixer. Your product will not work. Gradually go up in scale and scale your recipe accordingly. This will save you a lot of time, product, frustration, and money. Always treat the equipment as if it is dirty. Sanitize the mixer before you intend to use it, this is the only way you know it is clean for you to use

Training:

● Show your employees how to properly raise and lower the mixing bowls
● Take the attachments on and off, and close the gate (if there is one).
● The mixers have 3 speeds, show them each speed and what they are used for. Be aware of what speed the mixer is on when you start it. If you have the mixer start on speed 3 you will wear your product and have a significant mess you will be responsible for cleaning.
● If you are changing the speeds on the mixer you need to turn it off, change the speed, then turn it back on. Do not change speeds when the mixer is running, this grinds the gears and will break the machine.
● When you are done using the mixer you need to clean it.
● This includes the top, handle, inside and outside the gate, the bowl holding assembly, legs, and table. This also includes the wall behind the mixer and the floor around the mixer.

Slicer

Proper care needs to be taken with this piece of equipment. Improper use may result in serious injuries to the person using this machine and to the machine itself.

Training:

● Clean and sanitize the slicer before use (while unplugged)
● Plug the slicer and set the thickness on the number dial. Make sure the lever is on Manual (not automatic). Place the item on the slicer plate, using the handle to hold the item in place.
● Turn the machine by pressing the green start button. Use the handle to guide the plate across the blade.
● When finished slicing, press the red stop button
● Clean and sanitize the machine thoroughly. Know how to take the slicer apart and clean the individual components. Show your employees how to assemble the machine to get it ready for the next person to use.
● Make sure you clean the wall behind the slicer and the table underneath the slicer.
● Sweep and mop the floor area.

Meat Grinder

The meat grinder is an essential piece of equipment that you must be trained on otherwise you can break this machine very easily. You must sanitize the pieces before use and air dry before assembly. The pieces to the grinder are on the shelf below the grinder. All pieces should remain in its container so you do not lose the parts. Any damage to the machine as a result of improper (or no) training will be charged to the member company.

Training:

● Show your employees the proper way to assemble the machine (make sure the pieces are facing the correct way to prevent grinding of the metal parts).
● Meat going into the grinder should be very cold. Do not overload the machine.
● Turn the machine on and grind your items. Use the plunger to push the food items into the grinder.
● Show your employees the proper way to disassemble the grinder. Remember to unplug it first.
● Clean and sanitize the parts, place the clean parts back in its container, and place it back underneath the grinder

Ice Machine (*Mandatory*)

The ice machine is first come first served. With that said please be mindful and save some for other members. Use the ice scoop that is provided to scoop the ice. If you drop the scoop on the floor, please clean and sanitize it before putting it back in its holder. Do not leave the ice scoop in the ice machine(this is a health code violation). If the container that the scoop is in has water in it, kindly dump it out. If you spill ice on the floor, please pick it up (and not kick it under the machine).

Walk-In Refrigerator/Freezer (*Mandatory*)

All walk-ins that are used by more than one company are electronically monitored by the FK Staff to ensure the safety of your ingredients and products; do not place hot items under the sensors. All storage in these areas is assigned to the companies with a name tag. The individual company is responsible for properly storing their items on their shelves and the cleanliness and organization of their shelves. Once cooled to temp, foods should be properly covered. Any bakers’ racks that are in these areas are individual company’s items. They are not communal. Racks are to be stored in their designated areas and clearly labeled.

Training:

● Show employees proper door use (sliding and button exit). Make sure that you close the doors behind you when you are entering and exiting the walk-ins. Doors need to be closed completely, especially the bay door to the big fridge.
● Everything must be labeled and dated according to food code regulation.
● The delivery racks are clearly marked for incoming deliveries and items need to be removed within 24 hours. This is not for daily storage.
● The 24-hour cooling racks are for everyone to use. The items must be clearly labeled and stored properly. They are not for produce or items that won’t fit on your shelf. This is for cooling items only. These racks are for one or two time use per week. If you are cooling items nightly you will need to get a rack of your own.
● Any spills need to be cleaned by the company that made the mess.

Cross Contamination Refrigerator (*Mandatory*)

The cross-contamination fridge is for raw meat and eggs only; this is for food safety. ABSOLUTELY NO EXCEPTIONS. ALL other products will be IMMEDIATELY discarded (regardless of if the member or employees are present). All other Violations in this area will have pictures taken and posted on Band. Items will be discarded if they are not taken care of in the allotted time. If there is rotting meat and eggs in the fridge they will be discarded without notice. No cooked items are to be stored in this fridge. No bakers’ racks are to be stored in this fridge.

Training:

● Each shelving unit is clearly marked—items should ONLY be placed on the proper shelves.
● All items in this fridge need to be clearly marked with the company name/logo and date. Failure to do so will likely result in your items being used by someone else.
● Do not take anyone else’s items (even if you intend to replace it) without explicit permission. This is theft.
● You must provide your own storage containers for these products. Do not use communal bowls and pans for storing your products in these areas. We will take our items back and discard your ingredients.
● If you improperly thaw meat in the fridge you need to clean up the mess.
● The delivery shelf needs to be cleared within 24 hours of the delivery.
● Be careful about pulling products from the shelf, make sure that they are yours first before you use them.

Your employees are NOT considered trained unless this evaluation form is completed.

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