Hourly & NFP Stand Lead and Assistant Lead Training

1. Hourly & NFP Stand Lead and Assistant Lead Training

2. Safe Food Handling TechniquesOur Mission • Our mission is to provide the highest quality of food with great service in a clean, safe and comfortable environment for every customer. • Each employee has important responsibilities that will ensure the safety of our customers, and is responsible for following the guidelines that govern food safety and sanitation standards.

3. Event Day StaffingMinimum of 20 required for standard concession stand for major events Stand Leader Inventory Control Asst. Stand Leader Cash Handling Cashiers 6 to 8 one for each POS must be at least 18 years old no minors Cooks 2 at least 18 years old Pop Station attendants 3-4 can be minors Food Runners 2-3 can be minors Nacho Makers 2-3 can be minors Beer Portables 2-4 at least 18 years old

4. EverClean and CNS Inspections • EverClean Inspectors will be onsite for Ford Field Events, along with Levy CNS Inspectors. • EverClean Inspectors will have proper identification. Please do not let any person in your stand who does not have the proper ID. • They will always be accompanied by a Levy Manager. • Please make every effort to rectify any violation that is pointed out by the Inspectors, immediately. • Their job is to assist us in maintaining quality food service per Sanitation Regulations & CNS Standards. • Safe food handling techniques and sanitation standards should always be met and exceeded.

5. Requirements for Safe Food Handling • Crash Kit– Thermometers, alcohol swabs, Quatenary Test Strips, calculator,scissors. • Single Use-Disposable Gloves- for handling and preparing food. • Temperature Log Sheets -to insure that all food - hot or cold is always kept at the proper temperature. • 3 Compartment Sinkfor utensil washing - w/anti- bacterial detergent/degreaser & sanitizer. • Sanitizer Bucketsw/Food Service Towels

6. Requirements - continued • Hand washing Sink- w/disposable towels & soap. • Garbage Containers– w/liners small trash container position near the hand washing sink BOH • Mop Sink – for disposing of waste water, Only – NO GREASE! • Broom, Mop & Mop Bucket – for sweeping and mopping of floors. • Refrigeration/Freezersfor Cold Food Storage • Crescors or Hot Food Storage Units – Warmers, Heated Display Units. • Storage Racks/shelves – For keeping all food related products off the floors. It is important to keep all items in there proper locations. This will speed up your inventory and close out at the end of the event.

7. Keep in Compliance-Sanitation Regulations • No Eating or Drinking in a Food Prep Areas. • Clean Hands and Gloves are Critical – wash hands, change gloves frequently. • Maintain Proper Cooked Food & Storage Temperature Logs • Proper set-up of the 3 Compartment Sink & Sanitizer Buckets • All Potentially Hazardous Food properly dated, labeled, rotated, and stored. • Maintaining a clean and sanitized Food Prep Area. • Properly dispose of Grease & Waste Products.

8. Food Temperatures • Cook These Foods to the Correct Temperature: • Pre-Cooked Burger or Meats: 165°F • Pre-Cooked Sausage: 165°F • Hot Dog: 165°F • Raw Burger: 155°F • Raw Sausage: 165°F • Raw Chicken: 165°F • Keeping Your Food Safe when holding: • Keep Your Hot Food at 140°F or Higher. • Keep Your Cold Food at 41°F or Lower.

9. Temperature Logs The Safe Food Insurance Policy. • The Stand Leader(Person-In-Charge) is responsible for ensuring that the Temperature Logs are maintained and completed for each event. • The Temperature Log Sheetswill be provided in the Event Day Paperwork on the Stand Clip Boards at the beginning of the shift. • Temperaturesof all storage units and cooked potentially hazardous foodmust be recordedto document that proper temperatures have been maintained during each event. • It is imperative to the safety of our guests thatall potentially hazardous foods be monitoredand prepared safely to prevent any food borne illnesses or diseases.

10. Calibrate Your Thermometer • What You Need: • An approved bi-metallic stemmed food thermometer. It should read from 0°F to 220°F. • Cup of water with lots of ice in it. • What To Do: • Place the thermometer in the ice water. • Wait for the needle to stop moving. • If it does not read 32°F, adjust the nut under the dial while the stem is still in the ice water. • The thermometer case may have a built-in tool for this or you may need a small pair of pliers.

11. Keep It Fresh-Labeled, Dated & Rotated • All potentially hazardous Food must be properly labeled and dated for freshness. • Check the “Use By” dates of all food products prior to cooking and serving. • All Chemicals and Hazardous materials must be properly labeled, and stored away from food products. • Raw, uncooked meat products are stored underneath any ready-to-eat foods in the refrigerators, freezers, etc. • Maintain a 1st In - 1st Out, rotation of refrigerated, dry storage, and cooked food products. • Notify Zone Manager of any out of date food products.

12. Kill Bacteria – Use Sanitizer!! • What To Sanitize: • Sanitize food contact surfaces. These include counters, equipment, worktables, and any surface that comes in contact with food or foodservice items. • What You Need: • Buckets with sanitizer. These should be Red or labeled “Sanitizer”. • Use test strips to make sure it is at the right strength: • Quat at 200 ppm with cool water • Provide one clean towel in each sanitizer bucket. • Change the sanitizer solution once it becomes soiled or cloudy and every shift. • How to Sanitize: • Wash the surface with soap and water. • Wipe with the clean cloth from sanitizer bucket. • Return cloth to bucket. • Let surface air dry or wipe with clean paper towel. • Place soiled cloths in a designated container.

13. Keep it Safe-During Storage & Preparation • Cross Contamination– Prep surfaces, utensils, pans, etc. must be washed and sanitized before handling. Hands need to be washed and gloves need to be changed, also. • Dry Storage 6” off the Floor– All food product and food related items must be stored on the shelving units and at least 6” off the floor, at all times. • Ice Scoops/Ice Buckets– Ice is a food and needs to be treated as such. Ice scoop handles should never be touching ice being served. Store with the handle up – out of the ice, or don’t place the scoop in the ice but on a clean sanitized surface. Place Ice scoops from the Ice machines on the hooks on the sides – never place in the ice inside the machine. Ice buckets are stored on the shelving units, not on the tops of the ice machines (dirty). • Keep ALL areas clean – All areas - counters, prep surfaces, equipment, floors, under counters, etc. must be kept clean, sanitized and free of debris to prevent infestation and vermin.

14. Inventory Control & Event Day Paperwork • Inventory Worksheets • Opening & Closing Inventory Counts • Merchandise Requisitions • Damages/Spoilage Report • Gratis or Employee Meals • Ordering more Product • Cooking Par Sheets – Stocking Levels • Entering Data into the Tangent/POS • Close-out Procedures • Balancing your GOS to Cash

15. Inventory Worksheet • Inventory worksheets will be on clipboards in your concession areas for each event. • All Inventory worksheets and event day paperwork must be filled out with either a Black or Blue ink pen – no pencils will be allowed – No Exceptions! • Opening inventory countsmust be carefully completed of all inventory items on the work sheet must be verified when listed on the inventory worksheet before any sales can be conducted. • Any discrepancies or changes to the opening inventory counts must be verified and signed off by the Zone Manager for the count to be adjusted prior to opening. Must be verified in RED ink. • Once the Opening inventory counts have been performed, and signed off, they can not be changed. • Once the Opening inventory has been taken, any additional product brought in to the stand, is not added to the opening but recorded as a “Game Adds”.

16. Inventory Worksheet – Continued • Game Adds - Product deliveries to your stand must have a merchandise requisition and should be recorded as “Game Adds” on the inventory worksheet. Group Leaders should receive a copy of all merchandise requisitions delivered on event day, and those copies must be turned in with your Inventory Worksheet at Check Out. • Gratis Reports – All gratis’ volunteer meals (1 entrée perworker), redeemed employee meal vouchers, feedback coupons and O’Doul’s coupons are entered on the Gratis report and then recorded in the “Gratis” Column on the Inventory Worksheet. • Spoilage Report – All damaged/spoiled/overcooked chargeable items are to be placed in the “Spoilage Bin” during theevent. Upon closing, all items are sorted, counted, and recorded with an explanation on the Spoilage Report. All spoiled items must be verified by the Zone Manager for credit to be issued. The spoilage report totals are entered on the Inventory worksheet in the “Spoilage Column”. The Spoilage report counts and the Spoilage Column Totals must match for credit to be issued. It is important to keep track of all non-chargable spoiled inventory as well.

17. Inventory Worksheets-Continued • Ending Inventory – When the Zone Managers notifies your stand to close, then all chargeable items are returned to their labeled storage areas, re-packed into the correct sleeve or stack quantities, and then carefully recounted, and recorded on the inventory worksheet in the “Ending Inventory” column. • Do the Math – Group Leaders are required to reconcile the amounts “Sold” for the day, and calculate the “Total Sales” on the Inventory Worksheet. • Total Inventory Sales should match the amount of Cash Deposits turned in by your stand (minus the Cash Advance received as a start-up cash). • GOS versus POS Discrepancies – if the Cash Deposits are less than, the Total Inventory Sales - the difference is a considered a “Shortage”. Take all event day Paperwork to your designated check-out vending area. The Stand Lead will input your inventory counts into the computer and do a comparison of the Goods-out-of Stock (GOS) inventory and the items rung in the registers for your stand (POS). He should be able to tell you what items need to be recounted to hopefully fix the Shortage. Return to your stand and recount the items with a Zone Manager.

18. Usage Reports-Par Stocking Levels • Par Cooking Reports -will be provide for each event. They will be included with your event day paperwork on you clipboard. • Usage reports and Stocking Levelsare based on previous sales for your location for a similar or previous event. • Ordering Product – If during an event, you find that your sales will exceed your stocked levels, please make a list and notify your Zone Manager at once. He is responsible for ordering and/or acquiring more product for you. • Usage Reports are used as a guide for how much product to cook, at what times. Please guide the cooks/prep on how much you need them to prepare. The usage reports is given to the stand lead so you are able to manage your location. The cooks and prep are to follow your instructions. • All cooking and food production should be closely monitored by the stand lead at all times to reduce the amount of overcooked product at the end of the event. • Excessive Overcooks –All locations must make every effort to have a very minimum of overcooks/spoilage. Spoilage is required to be kept to a minimum of 7% of sales. Multiple infractions could result in penalties.

19. Cash Handling Procedures • Cash Cards – 1 per location • Start-up Cash – ValidDriver’s License required –please verify cash before leaving Teller room. • Cash Pulls & Pick-ups – 2 to 3 designated times during the event- have cash counted and ready for pick-ups. • Cash Deposit Slips – filled out properly- make sure information is correct on all cash drop slips. i.e. stand location, date and name of Assistant Lead. • Cash Handling – bills straighten and face up, and rubber banded in bundles of 50 bills, etc. • Checking for Counterfeit Currency – use counterfeit pens on large bills and check visually for watermarks, & signs.

20. Cash Handling Procedures- Cont. • Making a 3rd quarter deposit of extra 1’s & 5’s. – do not stockpile your cash, make as many deposits as possible. • Final Cash Deposits-count & deposit loose coin, Credit Card receipts, coupons, etc. are turned in with the final cash drop of the night. • Credit Card receipts – Credit Card charges will be verified when final cash drop is turned in at Cash room. Turn in all receipts to the cashroom. • Coupons – Any coupon which has a dollar sign (Lions/Levy dollars) or value is turned in with the cash to the cash room. All other vouchers or coupons (O’douls/ small soda, employee meal vouchers) are entered on the Gratis report and turned in with your event day paperwork. • Foreign Currency & Checks – are not accepted at Ford Field. Foreign Currency may be exchanged at Ford Field Guest Services. • Cash Room Etiquette – NO STANDING IN LINE without A CASH DROP!

21. Responsible Alcohol ServiceTEAM –Techniques for Effective Alcohol Management.It’s everyone’s responsibility. • Reasonable Efforts –The law requires that all servers of alcoholic beverages make a reasonable effort to prevent any patron from becoming intoxicated, to intervene if a patron becomes intoxicated, and to prevent minors from obtaining alcoholic beverages. This can include calling the police if necessary. Some examples of reasonable efforts include: • Checking ID’s - each and every guest, every time. • Limiting the amount of each purchase (2 per customer per valid ID serving limit) • Limiting the amount of time able to purchase (beer sales end at the close of the 3rd qtr.) • Offering Food & other beverages – slows the absorption of alcohol. • Refusing to sell to over-indulged guests, and minors. • Providing alternate transportation - Designated Driver Program offered at Guest Kiosks. • Internal Auditors – We test our servers every event! • We document all incidents regarding the service of Alcohol. • Communicate and post Stadium policies.

22. Responsible Alcohol Service • Check ID’sof all patrons requesting alcoholic beverages, each and every time. • By law, guests must present avalid, government-issued, picture IDupon request. By law, service must be refused, if ID is not presented or valid. • Only two (2) alcoholic beverageswill be served to each customer with a valid ID. • The sale of alcoholic beverages is prohibited until12:01 pm onSundayson the State of Michigan, or until authorized by Stadium authorities. • We are required by law torefuse to sellalcoholic beverages tominors(under 21), or any guest who is showing visiblesigns of intoxication. • We are required by law to insure the safety of our guests andprohibitany intoxicated individual from operating a vehicle, ordriving while under the influence. • It is an NFL Mandate that all sales of alcoholic beverages will cease at the end of the 3rd quarter. • Designated Drivers who have been issued a Wristband as part of the Ford Field Designated Driver Program are to be refused alcoholic beverages.

23. Responsible Alcohol Service • Acceptable Forms of ID • Valid state–issued driver’s license w/photo • Valid state-issued ID card w/photo • U. S. active –duty military ID w/photo • Valid government-issued passport w/photo • Checking ID’s– Politely ask customer to remove the ID from his/her wallet. Carefully inspect ID to determine whether it has been tampered with, or is a fake. • Check the issuing authority, birth date, photo, signature and expiration date. • If the license has expired – it is not valid. • Examine lamination ( Does it have pinholes, torn, frayed or damaged?) • If any number or area of the license is not readable, it is not valid. • Check out-of-state licenses with the ID Book for authenticity. • Ask for a 2nd ID if in doubt. • Ask Questions, If you still have doubts – DON’T SERVE!

24. Responsible Alcohol Service – Checking ID’s Expiration Date Under 18 until Under 21 until Horizontal License Date of Birth We now accept Vertical ID, Passport Card, Mexican Consular Card! “We check to Protect!” Vertical Licenses mean they are a minor, and should not be served alcoholic beverages. New Vertical “Under 21” License

25. Caps Off and No Cans • All caps must come off of the following items: • Bottled Beer (i.e. 16 oz Plastic Beer Bottles) • Bottled Water • Bottled Soda (in a portable environment where fountain is not served) • Gatorade bottles • All Canned Beer (i.e. Labatt and Labatt Light) must be poured into a clear Non Chargeable Cup.

26. Cutting Someone Off When signs of intoxication are, multiple, pronounced & obvious you shouldnotify the manager immediately Tactfully inform the guest that you believe they are displaying signs of impairment and their beverage service has been discontinued. Never say, “You are Drunk.” Use “I” Statements. Emphasize that you are concerned with their safety and security. Ask the guest if he/she would like to place a food order. If no menu is available, offer the guest snacks such as popcorn, pretzels or potato chips. Make every reasonable effort to keep the guest from driving. (Document the event in an incident report.)

27. ALCOHOL SERVICE WHEN SERVING BEER TO THE GUESTS REMEMBER THE 1st Rule: 2 HANDS = 2 BEERS No more than 2 beers can be sold to a guest at a time!!

29. Alcohol Incident Log Do’s Write a detailed Description of Incident Provide that the guest displayed signs of intoxication such as, “___” Provide a list of witnesses (employees, managers, security etc.) Document the steps taken by the employee and/or manager to resolve the issue. Document the final outcome of incident • Don’ts • Don’t include your opinion or other’s opinion of the guest or the incident. • Don’t include an admission of fault or guilt by the employee or facility

30. Good DON’T PULL FROM THE TOP OF THE TAP HANDLE!!! Be sure to Pull from the Bottom of the Tap Handle for the most efficient Pour. Hold the cup vertically. Do not tip the cup. Bad Vertical Cup

31. DESIGNATED DRIVER Program & Coupon Wrist band that will be given to guest • These coupons are only allowed to be used at a Streats of Detroit stand. The guest will be wearing a wristband identifying themselves. Do not sell alcohol to anyone wearing it. They are good for a complimentary small 16oz. soda or O’Doul’s in which case the voucher can be redeemed at a Turf Tavern Stand where the O’Doul’s is carried. Please treat this as a gratis item. Enter the coupon as GRATIS on your gratis sheet. Coupon that will be given to cashier

32. FANSHARE COUPON • This coupon is for our guest to take a short survey in regards to our food and service. Fanshare cards are available at all of the concession stands. Make sure that you enter your Group name on the card, so that you have a chance to win. When the survey has been completed, they will receive a redemption code number that they will place in the coupon. The coupon is good for one small popcorn at any concession stand. Ring it into the register as a $3.00price  point.On the register use the  key that says FANSHARE  to ring it in.

33. PEPSI PACK COUPON • The Food Voucher Coupon – As shown above. Good for (1) hot dog and (1) 16oz Pepsi product. These coupons are only allowed to be used at any Streats of Detroit Stand only. We do not offer 16oz Pepsi products at all stands.

34. LEVY DOLLARS • This is “money” that has been handed out by Levy Restaurants and can be used as cash at any Food Location in the building. Treat these dollars just as you would cash, but remember you do not give change back to the guest.

35. Pest Control • Goal: To greatly reduce the amount of fruit flies, mice and other pests in our stands. • HOW TO REDUCE • Keep syrup off the floor. Make sure disconnected syrup hoses are upright! And mop thoroughly after an event! • Move Pepsi cooler and other equipment when you clean up! • They like to eat the goodies under tables and behind coolers

36. Pest Control (Clues you have a problem) • If you see droppings on the floor (rice sized black specks on the ground) • If there are fruit flies buzzing around. • If you see a dead mouse, cockroach etc.

37. Pest Control (Who do I notify?) • Write down in the stand paperwork what you saw and where you saw it! • Show your stand and zone lead the problem. They will follow up with the managers! • Tell the stand lead so it gets reported in the Rose Pest Management book (first floor office) • Next time you come in check to see if the problem has been fixed

38. THANK YOU! & HAVE A GREAT SEASON!