Update from last week

 Last week I have been working on
personal hygiene and what to do prior to cooking. We have also been learning about the 3 main contaminants that contaminate our foods below is a few pictures based on what I have been doing with my class. 

PRIOR KNOWLEDGE ON PERSONAL HYGIENE AND WORKPLACE HABITS 

Reduced Plastic Waste

December Newsletter                                               16/12/2020

 

Dear Customers and Suppliers, 

I would like to inform you about the new set up to reduce plastic waste. 

• We would like to stop putting plastics into our landfill, biodegradable/degradable plastic bags and bottles only break down in specific conditions. It is not a long term solution

• We are inviting customers to be apart of this idea, we would love to work with them as a community, their feedback and improvements are welcomed as we would like to change the way customers buy their everyday products.

• All plastic bags will be now replaced with hessian bags (which is made from flax and hemp fibers). The first bag will be free with purchases over $50. Or we could provide recycled cardboard boxes (and help carry to your car).

• Most liquid products (liquid soap, shampoo, dishwashing liquid, etc) Will now be available in "fill your own" containers. Bring your own container to fill and get a 5% discount.

• With fresh vegetables, we will be trying re-usable waxed cotton bags to keep fresh.

If you would like any more information about this, feel free to contact me on 07 444 4444. Or email me: stanleyorganicsltd@email.com.nz. Visit our store on 123 Green Road, Newton, or take a look at our website: stanleyorganicsltd.com.ncz

Greatly appreciated,  

Stanley Organics Ltd

Recycling team 

Internal correspondance Fire Alarm

 From: Meg Markle 

To: Staff

CC: Manager

Date: 27 November 2017

Subject: Fire Evacuation

Hi All, 

It has been brought to my attention that when the fire alarm goes off not everyone knows what to do.

Below are the instructions on what to do in an emergency.

 

1. Walk calmly to your nearest exit, Do not run as this could hurt yourself or other staff. Leave any items behind as it will slow you down. If you see anyone that is not leaving, get them and take them with you. 

2. Once outside proceed to the parking lot, do not wander off.

3. Once everyone has been accounted for and the building has been checked for any possible fires, you may enter the building only once you have been told to do so. 

Using these instructions will keep you and everyone else safe. I would like it if every department manager could print these out and put them next to every exit in your department. 

 

If you need to, please contact me for any further information 

Kind regards

Meg

Fire Instructor 

Knife sharpening

Select the correct knife for the job 

It's important when cutting food we use the correct knife for example 

Paring knife 

A paring knife is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work 

Cook/Chef knife 

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at anyone in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Bread knife 

Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated blades of bread knives are able to cut soft bread without crushing it.

Area prepared for use 

In this picture, you can see that we are cleaning tables with detail and a cloth 

and the cutting board has been cleaned 

After we cleaned the knife and made sure that it was sharp we placed a cloth under the board so it cants slide around 

When cutting our vegetables we use the green 

 

Knives need to be stored correctly to avoid them being damaged or broken in class we store them 

in a cabinet wich, the knives are stuck on with magnets so that they don't fall or don't touch other knifes this stops cross-contamination which you don't want in an environment where food is being prepared and cooked as it could cause food poising.

Storage of the knives: 

Knifes need to be stored correctly to avoid them getting damaged or blunt.

In class we store them in a cupboard. Like this...

Safety when holding a knife: 

When walking around the room with a knife we hold the knife down by our leg to prevent the knife from stabbing anyone else in the room and harming them. 

Week 5 term 3 art 2.1

During the last couple of weeks I have been looking at using contact sheet on adobe photoshop and i have a few pictures to show what i have been doing 

These pictures above are the complete picture of what I have been taking during the year for my board its not much but I am thinking of using my holiday to complete this contact sheet and have more photos to complete my board. The pictures above I have tried to take like the famous photographers Craig Robertson, Uta barth, and Peter Lik. I have taken a couple of their photos and made it into a small board you can see what it looks like below 

Although I haven't taken much photos I am slowly gathering all the Craig Robertson photos and put them onto a control sheet like the first ones i did and its not much but this is what it looks like

This week and next week i will be starting my portfolio for NCEA

 

Internal correspondence

To: Jenny McCabe

From: Harry Direction

Date: January 8th, 2020

Re: Kitchen Recycling Update

To Jenny McCabe, 

 

Thank you for requesting the Kitchen Recycling updates, I have mention below everything that has been updated for the kitchen recycling.

• The Recycling bins are mostly being used correctly (E.g Plastics in the plastic bin)
• I have had mostly positive feedback about the new Recycling system
• Some staff members think it is a waste of time, but they still follow the rules
• The food Bin Is not emptied often enough and it tends to become smelly
• Some staff members are confused about the types of plastics that go in the recycling bin 

The installment of the recycling program has been an overall great Investment. Most of the staff agree with the new recycling system which is a very important part of this process. I am more then delighted to be in charge of this investment. 

If you have any more questions and queries, do not hesitate to contact me

Harry Direction 

Kitchen Manager 

External correspondence practice

The Department Store

335-337 The Parade

Beachtown

Auckland 1010

Phone: 09 889 8899

Email: thedepartmentstore@gmail.co.nz

Website: thedepartmentstore.co.nz

10 May 2016

Mr Jack Simpson

29 Fairdale Avenue 

Auckland 1010

Dear Mr Simpson, 

We have received your complaint from the 3rd of May 2016. 

As The manager of The Department Store, I wanted to reach out to you personally to apologise for the behaviour of Max. Their actions and behaviour do not reflect on our company's values. I assure you that the staff member has been given a warning, and has been given further customer training. There is no excuse for the behaviour you have been shown at our store. 

We would like to give you a $50 voucher which can be spent in any department of our store, and we would hope to see you in our stores again in the future. Once again sorry for the behaviour of our staff member. 

Thanks, 

Rebecca Smith

Manager - Footwear

The Department Store