In the Food Industry small actions like scratching your face require immediate handwashing before resuming tasks with food or items coming in contact with food. This presentation speaks on the small habits and behaviors tolerated and ignored by management for over 18 months. As a Safety Trainer it pains me to show these pictures.

1. A Day in the Life Working at the
MCTC Cafeteria Under Sodexo
Management
A Real Life Experience
Pictures and Video of Spring 2012 Semester
By Lenell McKenzie

2. Voiceless
In my experience, I was considered wrong to confront the behaviors I will
show in this presentation, though I was given the position of Chairman of
the Sodexo Safety Committee at MCTC.
Vigorously, I tried to talk with management about the behaviors of
cleanliness, proper rotation, cultural respect regarding Pork, and
teamwork to maintain a food safe environment to no avail.
I became a target of maximum scapegoating and retaliation to the extent of
being asked by management to quit several times in the last year.
I have conceded to the request.
Student Senate initiated a Boycott to no avail. Therefore, I hope this small
presentation can give you insight to some of the daily behaviors that
represent the attitude of purposeful carelessness towards food and
ultimately the clientele they serve at MCTC, as a guide to help decide
whether Sodexo deserves your business.

3. Would you like cream in your coffee?
Dear MCTC Patrons,
Let me get some fresh milk, but first let me check the
temperature. The temperature is good 38 degrees,
Fahrenheit. The milk is safe to drink! Never mind the
fact we store the thermometer I used underneath the
soap dispenser where we go to wash our hands and it
laid resting on a dusty countertop all day. It’s clean
enough to use and the milk sitting there for two to four
hours will be unaffected. I will rinse it in the hand sink
below and it will be fine.

4. Dirty and Dusty? Do not worry it’s okay,
its only for MCTC.
My job was to run from the cash
register and refill the creamer
when it ran out. I was to use one
of these containers stored as is and
refill immediately and according to
management they are “clean”.
When I looked into the containers
I saw debris or liquid sitting in the
bottoms, wet spoil or dried milk
in the crevasses of the seals, and
staff was directed to use them.

5. I hope you have a strong stomach?
The Soy Milk and Half and Half shown here is one to three degrees from the Danger Zone for
bacterial growth (41-140 degrees F.) when my coworker placed the Soy Milk out at 11:30 a.m. this
picture was taken at 4:25 p.m. The milk sits warming and becoming dangerous because
management did not reinforce teamwork or a food safe environment for customers. The reason the
milks are not colder when coming out to floor is because the refrigerators are not maintained
appropriately as well. The refrigerator at Sandwich Deli sits between 45-50 degrees F. most days for
a large part of the day. It took them getting cited by Minneapolis Environmental Health Inspections
Division due to my complaints before this form was even required.

6. …A Rock hard Stomach?
Would you like a blended drink
made with Heavy Whipping
Cream that is ten days old. Today
is February24, 2012.
I feel sorry for the young lady who
just left with a Carmel Chillout.
It’s March 30th
would you like
fresh two and three
days old sandwich?
I guess someone
says, yes!

7. Video1
Friday,
March 30,
2012 4PM
Video 2
Monday,
April 2,
2012 at
6pm

8. PIZZA?
EVERY DAY THIS IS THE
STANDARD TREATMENT OF
PIZZA.

9. Want Ice Tea?
Got Mice? For over a Year?
I cleaned this on my first day of work at Sodexo MCTC in December 2010 and every
time since. Too many mice to keep up and one person doing it all the time was not
okay. Not until I showed President Davis did Sodexo act to get maintenance on this
issue.

10. What is Next?
A picture tells a thousand words.
Where is the blade guard? Top left corner,
yellow spot in picture is the blade guard.
It took the manager receiving another citation
from the City Inspector before management
decided to buy a guard. Not because
employees asked for it during a Safety
meeting. Not because management worked to
stay in compliance with the law. Matter of
fact, it is not a consistent behavior to place the
guard on the machine when not in use as
required by law. Safety is not first.

11. Think about what you saw.
Thank You!