Page of GEN-0008 STANDARD OPERATING PROCEDURE TASK: SHARPEN AND MAINTAIN KNIVES TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0008 F&B – Kitchen / General Jan 2005 GUEST EXPECTATION: n/a TIME TO TRAIN: 15 minutes Why is this task important for you and our guests? Answers: To ensure knifes are sharp at all times To ensure knifes are sharpened correctly & safely Page of GEN-0008 STEPS 1) Sharpen knives 2) Smooth knife blades 3) Use knives safely HOW/ STANDARDS TRAINING QUESTIONS Practices sharpening under supervision until you have mastered the skill Do not over-sharpen the knife Why should you practice under supervision? Why should you not oversharpen the knife? Practices using the steel under supervision until you have mastered the skill Use the steel often so that when you sharpen knives, it will only take a few strokes on the stone Why should you use the steel often? Ask your supervisor or the chef to show you how to handle each knife safely See Task “Peel, Cut, and Mix Food” for more information on safe cutting techniques Use the right size of knife for the job Always use a sanitized cutting board Place a damp towel or a rubber mat under cutting boards to keep the boards from slipping Never cut directly on a stainless steel table or on other metal surfaces Pay attention to your work when using a knife or cutting equipment Why you use the right side of the knife? Why should you sanitize the cutting board? Why you place a damp cloth under the board? Why should you pay attention when cutting? Why should you “cut away” from yourself? Why you carry a knife against your leg when you walk? Page of GEN-0008 Keep knife handles dry and clean Cut away from yourself and stand straight and shoulder should be relax Do not use knife for pointing, open cans etc Carry knives parallel to and against your leg as you walk STEPS 4) Maintain knives HOW/ STANDARDS TRAINING QUESTIONS Sharpen knives every day with a few strokes on the stone Smooth knife blades every day and throughout the day with a few strokes on the steel Store knives in a safe place where they will not bump against other pieces of equipment Why you sharpen daily? Why you store safely? Now ask the trainee to practice the task from start to end to test competency Summary questions: Why Why Why Why Why should you practice under supervision? should you not over-sharpen the knife? should you use the steel often? you use the right side of the knife? should you sanitize the cutting board? Page of GEN-0008 Why Why Why Why 10 11 you place a damp cloth under the board? should you pay attention when cutting? should you “cut away” from yourself? you carry a knife against your leg when you walk? Why you sharpen daily? Why you store safely? PHOTO INDEX #01 ... Keep knife handles dry and clean Cut away from yourself and stand straight and shoulder should be relax Do not use knife for pointing, open cans etc Carry knives parallel to and against... STEPS 1) Sharpen knives 2) Smooth knife blades 3) Use knives safely HOW/ STANDARDS TRAINING QUESTIONS Practices sharpening under supervision until you have mastered the skill Do not over -sharpen. .. leg as you walk STEPS 4) Maintain knives HOW/ STANDARDS TRAINING QUESTIONS Sharpen knives every day with a few strokes on the stone Smooth knife blades every day and throughout the day with