Kitchen Policy

“Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.” I Corinthians 10:31

I. Base Policies Relating to the Kitchen and Dining Area on Christian Principles.

A. Study relevant principles found in Scripture, Spirit of Prophecy, and Church Manual..

B. Compile quotations about principles upon which policies need to be based. [See Appendix.]

II. Plant Support General Oversight of Kitchen

A. Board selection of kitchen co-ordinator under plant support team

1. Organize team leaders and workers for S.D.A. events using the kitchen.

2. Inform all team leaders to have workers observe the rules governing kitchen use.

3. Oversee the scheduling of groups using kitchen and/or multi-purpose room.

a. Factors prioritizing reservations include church needs, activity type, work team committed, deposit, church board permission-- not just who asks first.

[See general Building Use Policy.]

b. Groups must have designated leader and team assigned to operate kitchen.

[See “Team System for Operating the Kitchen on Sabbaths”.]

c. Groups must arrange to do major set-up prior to and major clean-up after Sabbath.

[See S.D.A Church Policy for Fellowship Meals on Sabbaths.]

d. Monitor the use, care, maintenance of kitchen and multi-purpose room.

B. Meet necessary kitchen expenses through Church Board and Church Budget.

C. Oversee the scheduling of uses

D. Monitor the use, care, and maintenance of kitchen

III. Organization of the Kitchen

A. Designate uses of kitchen storage spaces

B. Establish and maintain Inventory system

C. Inform kitchen workers of use policies, proper uses of appliances, scheduled events.

IV. Reservations and Schedule for Use of Kitchen/ Multipurpose Room. [Building Use Policy]

V. Team System for Workers at Church Meals

A. Organize members into teams

1. Select team leaders to direct assigned kitchen operations in harmony with the policies.

2. Select team members according to skills and preferences, so all stations are covered:

sink, stoves, microwaves, refrigerators, serving window, set up dining area, cleaning.

B. Tasks of the Teams

1. Set up the dining area (before Sabbath for Sabbath events).

a. Place tables and chairs in the dining area. Also set up serving tables.

b. Arrange any desired decorations.

c. Place garbage containers where they’re needed.

2. Prepare and serve the meal [Use handles, knobs to keep the white cabinets clean.]

a.. Arrive early to accept foods and assist in labeling foods to be warmed or cooled.

b. Prepare the dishes for serving.

c. Serve as needed during the meal.

3. Clean the kitchen and dining area

To be done immediately following meal on Sabbaths:

a. Clean off tables. Clean any spills on carpet and elsewhere immediately.

b. Rinse food off dishes, which will be washed after Sabbath. Run garbage disposal.

c. Labeled dishes (name, date) may be covered, stored up to three days. Then they’ll be

emptied, dated, placed in the Lost & Found up to one month-- finally to be tossed or

added to the kitchen inventory.

d. Turn OFF the FAN SWITCH by hand sink, stoves, microwaves, dishwashers, faucets, and lights in kitchen, dining area, halls, restrooms. Close garbage bags.

e. Shut, lock all doors that exit the building.

To be done after the Sabbath to restore rooms to their original, clean condition:

f. Fold and store the tables and chairs, as is necessary.

g. Vacuum multi-purpose room carpet; restore room to its original, clean condition.

h. Empty, wash, date unlabeled dishes left behind, and put them in Lost & Found.

i. Wash dishes. If used, empty the dishwasher and put away dried dishes.

j. Clean and dry all kitchen items used; return them to proper cabinets.

k. Clean soiled kitchen areas, incl. ovens, stove burner rings, microwave, fridge spills.

l. Clean counter tops, stove tops. Wipe down soiled fronts of cabinets w/ clean cloth.

m. Turn on garbage disposal; rinse with ample water.

n. Scour and dry the sinks and faucets.

o. Sweep and mop the kitchen floor and the tiled serving area in multi-purpose room.

p. Take the used dish cloths, towels to be washed & returned. Take bags of garbage.

q. BE SURE to turn OFF the FAN SWITCH by hand sink, the stoves, microwaves,

dishwashers, faucets, AND BE SURE to turn OFF lights in kitchen, dining area, halls, restrooms, other rooms, etc. Shut and lock all doors that exit the building.

r. Report any items damaged or broken during your event:____________________

s. Check off all finished tasks. Deposits are returned if all the required tasks are done. Sign list; place it in the cabinet’s 4^th cubby hole above & left of the dish sink.

C. Schedule the teams to serve as needed at events.

VI. Rules and Standards for Governing Use of Kitchen

A. Observe General Rules for use of kitchen and dining area.

1. CAUTION: Keep sinks and drains we have free of grease. No grease is allowed in drains.

2. Allow only assigned helpers to remain in the kitchen. Keep kitchen off limits to others.

3. Use small sink for washing hands only. Use handles, knobs to keep the cupboards white.

4. Switch stove fan ON by hand sink when using stoves. Turn fan OFF before leaving.

5. Discard unlabeled foods left. Store labeled foods 3 days; then discard. Wash any empty dishes left; date; hold in Lost & Found up to 1 month; then discard or add to inventory.

6. Complete, check required tasks on checklist; sign, place list in 4^th cubby hole by sink. A

deposit is returned if the list of required tasks is fully completed by the day after the event.

B. Sanitary and safety standards:

1. For adults and children assigned to working in kitchen:

a. WASH HANDS every time you handle something that is not clean.

b. SAFETY FIRST requires all to be alert to dangers, to aid in avoiding them.

c. Please have another replace you if you are ill or think you’re getting ill.

2. For traffic flow of people delivering food for meals:

a. Label your food with name, date, event, any directions.

b. Give your foods to kitchen team along with warming, storing directions.

c. Claim all your dishes after the meal and take them home to avoid loss.

3. For adults and children not assigned to duties:

a. Please volunteer to serve on a team

b. Wait for your assigned day to spend your time in the kitchen.

4. For use of equipment: Practice SAFETY FIRST at all times.

a. Ask how to operate equipment that is unfamiliar to you.

b. Be sure to turn off any equipment not being used.

c. Turn off the FAN, stoves, water, lights before leaving the kitchen.

5. For foods used and/or stored: [See also p. 3, section C.]

a. Label (name, date, event) anything stored in the refrigerator.

a. Unlabeled food and food stored over 3 days will be discarded

b. Dishes holding it will be held in Lost/Found location for 1 month.

6. For cleanliness in the kitchen. [See Tasks of the Teams p. 2, section B. 3.]

C. Rules re restricted and prohibited activities in the kitchen

1. Foods preferred in kitchen

a. Healthful foods attractively prepared and easily served.

b. Healthful drinks that are light in color, less likely to stain when spilled

2. Foods prohibited from kitchen

a. Flesh foods, foods contaminated by contagious germs.

b. Any foods stored over three days

c. Miscellaneous bottles of condiments, etc., kept “on hand” for convenience.

d. Unhealthful, alcoholic foods, beverages violating S.D.A. principles.

3. Food preparations limited on Sabbaths (foods must arrive prepared)

a. No basic food preparations, such as, washing, paring vegetables.

b. Only tasks that must happen immediately prior to serving may be done.

4. Uses of stoves and ovens allowed on Sabbaths (no cooking, only warming foods)

a. No cooking of foods on Sabbath; foods to be warmed only.

b. Dishes that can be safely brought warm require less heating time.

c. Thaw at home any frozen dishes that will need warming

5. Limits to the amount and kind of Sabbath cleaning in dining area.

[See S.D.A. Church Policy for Fellowship Meals on Sabbaths.]

VII. Procedure for Resolving Problems and Conflicts

A. The building, including the kitchen, is supervised by the Plant Support Team working under the oversight of the Church Board and the Church Body in business session.

B. All concerns merit the best, quickest counsel first of all. We access it through prayer.

“Take to Him everything that perplexes the mind. Nothing is too great for Him to bear, for He holds up worlds, He rules over all the affairs of the universe. Nothing that in any way concerns our peace is too small for Him to notice. There is no chapter in our experience too dark for Him to read; there is no perplexity too difficult for Him to unravel. No calamity can befall the least of His children, no anxiety harass the soul, no joy cheer, no sincere prayer escape the lips, of which our heavenly Father is unobservant, or in which He takes no immediate interest. “He healeth the broken in heart, and bindeth up their wounds.’ Psalm 147:3 The relations between God and each soul are as distinct and full as though there were not another soul upon the earth to share His watchcare, not another soul for whom He gave His beloved Son.” Steps to Christ, p. 100

God welcomes our concerns: God can give you wisdom the leaders can use to resolve your concern in a manner that reflects His will for His church body. “Let us therefore come boldly unto the throne of grace, that we may obtain mercy, and find grace to help in time of need.” Hebrews 4:16

1. The mercy obtained will equip us to forgive whomever has committed an offense.

2. The grace will empower what is required to meet the need revealed in the problem.

C. All suggestions, requests, concerns, and complaints regarding the use and care of the kitchen may be taken to the Plant Support Team’s kitchen coordinator or Team leader.

D. One or more of the following avenues may be used to address your concerns, depending upon the complexity of the concern and the type of authority required to address it:

1. The kitchen coordinator will grant the request or suggest a workable solution.

2. The kitchen coordinator will bring it to the kitchen cabinet of deaconesses and volunteers

for discussion and resolution. Matters requiring policy revisions must obtain the necessary approval from the appropriate group(s).

3. The kitchen coordinator and/or kitchen cabinet will refer the matter to the Plant Support Team Leader for action.

5. The Church Body in business session will make the final decision on the matter.