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SECTION 013515 - COFFEE, TEA, AND WATER PREPARATION PROCEDURES
Note: This Section uses the term “Office Administrator.” Change this term to match that used to identify the proper professional as defined in the General and Supplementary Conditions.
PART 1 - GENERAL
1.1 SUMMARY
A. Section includes making coffee, tea, and other water mixed beverages. The work includes but is not limited to preparation of supplies and equipment, preparation of beverages, and cleanup.
B. Related Work Performed by Others:
1. Provision of supplies and equipment.
2. Trash and waste removal.
3. Complaints and deprecatory comments.
1.2 STANDARDS
A. Comply with all local sanitary ordinances as determined by the Office Administrator.
B. Comply with applicable provisions of OSHA Safety and Health Standards, 29 CFR Part 1910.
1.3 HANDLING OF SUPPLIES AND EQUIPMENT
A. Handle supplies and equipment in accordance with the Office Administrator's and the coffee service company's instructions.
B. Keep supplies grouped together by type in assigned cabinets for each supply. Do not mix supplies in different cabinets.
C. Handle supplies so as to prevent damage or soiling of containers and contents of containers.
D. Don't foul things up, except as authorized by the Office Administrator.
1.4 JOB CONDITIONS
A. Perform the work in accordance with and in spite of the following:
1. General environment of the Office.
2. Employment Agreement (or disagreement)
3. Daily temperament of the Office Administrator.
B. Expect no one before you to have left the kitchen area either clean or orderly.
1.5 WARRANTY
A. The preparation of beverages for the use of others is a warranty by the preparer that no poison or other obnoxious contaminants are contained in the beverage, insofar as the preparer can know.
B. The Office Administrator and Management makes no warranty, express or implied, that the beverages are suitable for human consumption.
PART 2 - PRODUCTS
2.1 SUPPLIES AND EQUIPMENT
A. Management Provided: Supplies and equipment are provided by the Management for use by employees.
1. Orange handled pot is exclusively for hot water, tea, or decaffeinated coffee.
B. Employee Provided: Employees may provide and pay for additional supplies and equipment for beverages of their own choosing, within the following limitations:
1. No beverages in a quantity that would impair optimum performance of work.
2. No making of a sanitary or safety hazard.
3. No liquids consumed by intravenous injection.
2.2 MIXES
A. Coffee: One premixed packet of coffee to 1 measured container of water. If you want stronger coffee, use less water, not part of an additional packet of coffee.
B. Tea: Three bags of tea to 1 measured container of water. Steeping time is left to the individual choice of the preparer.
C. Hot Water: Neat, potable.
D. Other Beverages: Mix in accordance with package instructions or personal preference.
PART 3 - EXECUTION
3.1 INSPECTION AND PREPARATION
A. General: Make every effort to maintain a cheerful and happy appearance and outlook.
B. Use only new supplies and clean equipment for the work.
C. Inspect equipment to ensure that it is clean. If not, clean it yourself, until it shines!
D. Clean out all burned material from pots before use.
E. Prepare beverages in accordance with manufacturer's and coffee service company's printed instructions, except as otherwise specified herein.
3.2 KITCHEN AREA QUALITY CONTROL
A. Wash your hands clean.
B. Dry your hands on a clean towel, not on your clothing.
C. Use a filter paper for all coffee, tea, and hot water preparation.
D. Do not reuse coffee grounds, coffee filters, or tea bags, regardless of how good they may look or smell to you.
E. Do not sweep up spilled items to use. Trash them!
3.3 EXTRA STOCK
A. Courtesy to Others: Make a new pot of beverage before leaving kitchen area whenever less than 1 FULL cup of what you have taken remains.
B. Be willing to make beverages as requested by Management for important occasions such as conferences and good-riddance parties.
3.4 PROTECTION AND CLEANUP
A. When moving pots from one burner to another, turn ON the new burner to keep the moved beverage hot.
B. Do not turn off burners, except at end of day or when directed by the Office Administrator.
C. Clean counter, utensils, and cups whenever dirty and after each use.
D. Leave the kitchen area clean and orderly.
END OF SECTION 013515
Copyright 2005 COFFEE MASTERPROCEDURE 01/05
COFFEE, TEA, AND WATER PREPARATION PROCEDURES
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