Volunteer Check-in

Come Prepared

Attire & Personal Hygiene

1. Arrive hygiene friendly
2. No open-toed shoes
3. Hair worn back or wear hat
4. No tank tops / immodest clothing
5. No visible midriffs (stomach)

• Do not share personal information with clients, provide rides or give money.
• Report inappropriate language or behavior to staff.
• Sign in for your shift upon arrival.
• Help us improve our service to you and those we serve by completing our online satisfaction survey.

Safety First

Role of Health Department

1. Regulatory Body / Site Inspections.
2. Improve Quality Control Measures.
3. Prevent Communicable Disease.

— Do not serve if you are sick.
— No eating, chewing gum, or smoking in kitchen - no exceptions
— No cell phone use is permitted in the kitchen area (other areas are available)

Our kitchen is divided into 3 different areas and volunteers generally should not cross serve between these areas without washing hands.
— food preparation
— dining
— dishwashing

Our Kitchen

• Wash your hands for 20 seconds
  (use designated hand wash sinks only).
• Dry hands with towel or with mechanical dryer. Turn faucet off with towel.

Wash hands after:
— touching face or hair.
— handling different foods.
— performing a different kitchen function and then handling food.
— after smoking, using restroom or cell phone

Use latex gloves (still wash) when:

1. you have cuts on your hands.
2. handling raw meat.
3. touching food with hands.

• To prevent cross contamination, there are two different colored sanitizing buckets for the dining & kitchen preparation areas.

Serving Meals

Setting Tables

• napkin with cup turned downside.
• ice water pitchers (2 - 3 per table).
• salt & pepper (2 sets per table).

Serving Food:

• Children are served 1st (notify kitchen that you need a child's portion).
• Once patron is seated, take tray from serving window and serve
  (1st in = 1st served).
• No tray can be taken back once served (please dispose of in trash).
• No "second" servings (patrons receive 3 large portioned meals daily) and only serve food authorized by the cook on shift.

Cleanup

Sanitizing Solution:

• Wipe down tables, chairs, and equipment.
• Put away tables and chairs or set up as directed, sweep (first) and mop floors.
• Use cleaning solution in mop bucket as directed

Under Kitchen Supervisor Direction:

• Label food with expiration dots.
• Place food in designated labeled areas of fridge and/or freezer.
• No food is to be stored on floor
  (must be 6" off the floor).
• Dispose of food past expiration or that has been reheated more than once.

Quick Facts

• There are over 3,000 homeless in Utah on any given night.
• The average annual household income for clients served at The Coalition is $8,139
• Agency philosophy and programs work to balance community empathy with personal accountability in services rendered.

Other ways you can make a difference:
— conduct a drive
— donate grocery store gift cards
— complete an eagle scout project
— donate professional services
— join Team Grub