INMATE KITCHEN WORKER TRAINING HANDOUT

1. Your Role in the Kitchen

As a kitchen worker, you help prepare, assemble, and clean up meals for the facility. Your work may include:

• Preparing basic ingredients
• Working the trayline
• Cleaning pots, pans, and surfaces
• Feeding trays into the dish machine
• Storing food in dry storage or coolers
• Cleaning the kitchen at the end of the shift

Your job is important. You help keep the kitchen safe, clean, and running on time.

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2. General Safety Rules

Follow these rules at all times:

Stay alert and pay attention.

Equipment is powerful and can be dangerous if misused.

Report unsafe equipment immediately.

If something is broken, loose, or damaged, tell staff right away.

Do NOT try to fix equipment yourself.

Wear required protective items (PPE).

• Hairnet or cap
• Gloves (as directed)
• Apron (if provided)
• Closed-toe shoes

No running, pushing, or roughhousing in the kitchen.

The kitchen has hot surfaces, slippery floors, and moving equipment.

Listen to staff directions.

Staff must approve any equipment you use.

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3. Kitchen Equipment You May Use

With staff supervision, you may operate or assist with the following equipment:

Dish Machine

• You may load trays into the machine.
• Do NOT reach inside the machine or remove panels.
• Report leaks or unusual noises to staff.

Food Warmers & Hot Boxes

• You may place trays or pans inside with supervision.
• Use gloves or towels for hot items.

Coolers & Freezers

• You may help store boxed or packaged food.
• Keep doors closed to maintain temperatures.
• Do not adjust thermostats or controls.

Worktables & Prep Surfaces

• Keep your area clean and organized.
• Wipe up spills immediately.

Carts & Transport Equipment

• Push slowly and carefully.
• Keep hands and feet clear of wheels.
• Do not overload carts.

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4. Equipment You May NOT Use

For safety and security reasons, you may NOT operate:

• Slicers
• Grinders
• Deep fryers
• Steam kettles
• Tilt skillets
• Cutters, choppers, or processors
• Any equipment requiring knives or sharp blades
• Equipment with open heating elements
• Electrical panels or mechanical access doors

If you are unsure whether you may use a piece of equipment, ask staff first.

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5. Temperature & Food Safety Basics

Keep foods at safe temperatures

• Hot food stays hot (140°F or above)
• Cold food stays cold (41°F or below)

Wash hands often

• After touching raw foods
• After returning from breaks
• After touching face, clothing, or hairnet

Prevent cross-contamination

• Keep raw and cooked foods separate
• Keep gloves clean and change when needed
• Use clean trays and pans only

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6. Cleaning Requirements

You are responsible for helping keep the kitchen clean.

Daily cleaning tasks may include:

• Wiping tables and equipment
• Sweeping and mopping floors
• Cleaning pots and pans
• Removing trash at scheduled times (under escort)

Do NOT mix chemicals.

Staff will issue diluted cleaning solutions.

Never access chemical storage areas.

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7. Reporting Issues

Immediately report the following to staff:

• Broken equipment
• Loose screws, bolts, or hinges
• Leaks or electrical issues
• Insects or pests
• Spills you cannot safely clean
• Any tool or item that is missing

Reporting keeps everyone safe and prevents accidents.

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8. Conduct Expectations

• Stay in assigned areas
• Follow staff instructions
• Do not tamper with equipment
• Do not remove any part of equipment
• Do not use equipment without permission
• Keep hands, clothing, and items away from moving machinery

Violation of rules may result in loss of job assignment or disciplinary action.

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9. Benefits of Kitchen Work

Working in the kitchen can help you:

• Build job skills
• Learn food safety practices
• Add experience to your reentry résumé
• Qualify for vocational programs
• Develop teamwork and responsibility

Your work supports the entire facility’s daily operations.

If You’re Not Sure — Ask.

Your safety and the safety of others comes first.

Staff are here to help you work safely and successfully.