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Chef Don Splain
Dec 11, 2018
In For The Record
Outlet: STANDARD OPERATINGPROCEDURE Hand Washing Policy: All food production and service personnel will follow proper handwashing practices to ensure the safety of food served to customers. Procedure: All employees in food production arias should wash hands using the following steps: 1. Wash hands (including under the fingernails) and forearms vigorously and thoroughly with soap and warm water (a water temperature of at least 100ºF is recommended)) for a total time period of 20seconds. 2. Wash hands using soap from a soap dispenser. Lather at least 10seconds. 3. Use a sanitary nailbrush to remove dirt from underfingernails. 4. Lather soap between fingers and on hands thoroughly for 10-15seconds 5. Use only hand sinks designated for that purpose. Do not wash hands in sinks in the productionarea. 6. Dry hands with single use towels, a mechanical hot dryer, or a high velocity blade of non- heated pressurized air. (Retractable cloth towel dispenser systems are not recommended.) Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are notavailable. The Café & Juice Bar managers will: 1. Monitor all employees to ensure that they are following properprocedures. 2. Ensure adequate supplies are available for properhandwashing. 3. Observe and enforce regulations requiring employees to use proper Procedures 4. Adhere to disciplinary practices for employees in violation
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Chef Don Splain
Dec 11, 2018
In For The Record
📷Outlet: STANDARD OPERATINGPROCEDURE Employee Health and Personal Hygiene Policy: All Food & Thought employees will maintain good personal hygiene practices to ensure food safety. Procedure: All Food & Thought employees must: Grooming: 1. Arrive at work clean – clean hair, teeth brushed, bathed and used deodorantdaily. 2. Maintain short, clean, and polish-free fingernails. No artificial nails are permitted in the food productionarea. 3. If handling food wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20seconds: • When entering the facility before workbegins. • Immediately before preparing food or handlingequipment. • As often as necessary during food preparation when contaminationoccurs. • In the restroom after toilet use and when you return to your workstation. • When switch ng between working with raw foods and working with ready-to-eat orcooked foods. • After touching face, nose, hair, or any other body part, and after sneezing orcoughing. • After cleaningduties. • Between each task performed and before wearing disposablegloves. • After smoking, eating, ordrinking. • Any other time an unsanitary task has been performed – i.e. taking out garbage, handling cleaning chemicals, wiping tables, picking up a dropped food item,etc. 4. Wash hands only in hand sinks designated for thatpurpose. 5. Dry hands with single use towels. Turn off faucets using a paper towel, in order to prevent recontamination of cleanhands. Fingernails 1. Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough. Proper Attire: 1. Wear appropriate clothing – clean uniform or clothing with sleeves and clean non-skid close-toedwork shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can be slippery • Wear apron on site, as appropriate • Do not wear apron to and fromwork. • Take off apron before using therestroom. • Remove apron when leaving the foodservicearea. Employee Health and Personal Hygiene, cont. • Change apron if it becomes soiled orstained. 2. Wear disposable gloves with any cuts, sores, rashes, or lesions. Wear gloves whenhandling ready-to-eat foods that will not be heated-treated. Gloves should be worn when servingfood. 3. Change disposable gloves as often as handwashing is required. Wash hands beforedonning and after discardinggloves. Hair Restraints and Jewelry: 1. Wear a hair net or hat in any food production area so that all hair is completelycovered. 2. Beard restraints are required in any food productionarea. 3. Refrain from wearing jewelry in the food productionarea. • Only a plain weddingband. • No necklaces, bracelets, or dangling jewelry arepermitted. • No earrings or piercings that can be removed arepermitted. Illness: 1. Report any flu-like symptoms, diarrhea, and/or vomiting to the unit supervisor. Employees with these symptoms will be sent home with the exception of symptoms from a noninfectious condition; employees could be re-assigned to activities so that there is no risk of transmitting a disease through food. Instances of Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli mustbe reported to the unit supervisor. Exclude the foodservice employee if diagnosed with an infection from Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli. Cuts, Abrasions, and Burns: 1. Bandage any cut, abrasion, or burn that has broken theskin. 2. Cover bandages on hands with gloves and finger cots, and change asappropriate. 3. Inform unit supervisor of allwounds. Smoking, eating, and gum chewing: 1. Smoke only in designated areas. No smoking or chewing tobacco shall occur insideproduction facilities. 2. Eat and drink in designated areas only. A closed beverage container may be used in the production area if the container is handled to prevent contamination of 1) the employee’shands, 2) the container, and 3) exposed food, clean equipment, utensils, linens, and unwrapped single- service and single-use articles. 3. Refrain from chewing gum or eating candy during work in a food productionarea. The restaurant manager will: 1. Ensure employees are following proper hygiene requirements when they report towork. 2. Follow up asnecessary. 3. Observe and enforce regulations requiring employees to use proper Procedures 4. Adhere to disciplinary practices for employees in violation Policy last revisedon:
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Chef Don Splain
Dec 11, 2018
In For The Record
STANDARDOPERATING PROCEDURE Tasting Method Policy: All Food & Thought employees will use the correct and sanitary tasting method to prevent contamination and ensure food safety. Procedure: All Food & Thought employees must: Use a Two Spoon Tasting Method: 1. Remove a sample of a product from the container with onespoon. 2. Transfer the product sample onto a second spoon, away from the original food container or preparationarea. 3. Sample the product bytasting. 4. Never re-use used spoons. Use clean and sanitary spoons each tasting. Always use two spoonstoensuresanitarypracticesarebeingfollowedandtheproductisnotcontaminated. The cafe supervisors and managers will: 1. Educate new employees on proper tasting method 2. Follow up as necessary 3. Observe and enforce regulations requiring employees to use proper tasting protocols 4. Adhere to disciplinary practices for employees in violation Policy last revisedon: Managers Initials: Employee Signature:
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Chef Don Splain
Dec 11, 2018
In For The Record
STANDARD OPERATING PROCEDURE Eating In Designated Eating Areas Policy: All Food & Thought employees will eat in designated areas. Procedure: All Food & Thought employees must eat in designated areas as prescribed by the General Manager as well as the Assistant General Manager, and Department of Agriculture. Eating in food production areas, and areas that handle food and food items is prohibited. The Approved Eating Areas Are 1. Courtyard 2. Back Ally, Out Of Customer View 3. Dining Area Located In Thoughtful Threads Prohibited Eating Areas Include 1. Café 2. Kitchen 3. Coolers & Freezers 4. Store Isles and Dining Areas (with exception to Juice Bar Staff) 5. Check Out Registers 6. Juice Bar All Food & Thought Supervisors & Managers Will: 1. Educate new employees on eating and break procedures 2. Follow up as necessary. 3. Observe and enforce regulation requiring employees to eat in the designated areas 4. Adhere to disciplinary practices for employees in violation Policy last revised on: Managers Initials: Employee Signature:
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Chef Don Splain
Dec 11, 2018
In For The Record
Outlet: STANDARD OPERATING PROCEDURE Personal Cell Phones & Electronic Communication Devices Policy: All Food & Thought employees are expected to exercise discretion in using personal cell phones and other electronic communication devices. Using these devices during work hours, regardless of the device being used can interfere with employee productivity, safety and may be distracting and disrupting to our customers as well as other employees. Procedure: 1. make personal calls during breaks and meal times. 2. In the case of emergency please have family or friends contact you through your supervisor or manager on duty. 3. The General Manager as well as Assistent Manager will review which employees will be permitted to use personal cell phones during business hours. 4. Employees are prohibited from using their cell phones in any illegal, illicit or offensive manner. 5. Improper use of cell phones may result in disciplinary action or may result in employee termination. Cellular Phone Use while Operating a Vehicle Employees whose job responsibilities include driving or equipment operation will refrain from using their phone/communication device while driving a Food and Thought vehicle or while driving any other vehicle (rented, leased, borrowed, or your own vehicle) while conducting Food and Thought business. Procedure 1. Drivers shall comply with all federal, state, and local laws and regulations regarding the use of mobile technology devices including cell phones. 2. Answering any incoming or initiating outgoing calls and or texting are not allowed while driving. 3. Accidents incurred while the operator is using a cellular phone or other moble technology device may may be subject to disciplinary action. 4. Employees who are charged with traffic violations resulting from the use of their phone or other technology device while driving will be responsible for all financial liabilities including (fines associated with citations) that result from such actions. 5. Failure to follow this policy may result in disciplinary action, including and up to termination. 6. If using a phone or other technology device while driving in nesesary stop the vechile or equipment in an appropreat location and then proceed with use. Outlet: STANDARD OPERATING PROCEDURE Personal Cell Phones & Electronic Communication Devices Food & Thought Supervisors and Managers Will: 1. Educate new employees on our Personal Cell Phones & Electronic Communication Devices policy 2. Follow up as necessary 3. Provide associates with appropriate contact information and guidelines for contacting you outside of your scheduled hours. 4. Observe and enforce regulations requiring proper use of phone or other technology device during scheduled shift 5. Adhere to disciplinary practices for employees in violation As with any policy, management staff are expected to serve as role models for proper compliance with the provisions above and are encouraged to regularly remind employees of their responsibilities in complying with this policy. Policy last revised on: Managers Initials: Employee Signature:
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Chef Don Splain
Dec 11, 2018
In For The Record
Outlet: STANDARD OPERATING PROCEDURE Employee Meals Policy: All Food & Thought employees have the opportunity to take advantage of a free approved meal if scheduled for a 6-hour shift. Employees scheduled for a double shift or 12 hours or more will qualify for two approved meals. Approved meals are served “AS IS”. If an employee would like to purchase a meal not on the approved list the standard employee discount will apply. If the café is busy, please submit your order to a café supervisor or manager and you will be notified when it is ready. Any special dietary requirements requiring modification of approved meals must be approved by the General Manager, Assistant General Manager or Kitchen Manager. Procedure: Food & Thought employees must: 1. Approve Meal Time with Your Supervisor Or Manager 2. Do Not Stand in Line If Customers Are Waiting To Be Served 3. If Customers Are Waiting, Submit Your Approved Meal To A Café Supervisor Or Manager With Your Name & Order. 4. All Meals Must Be Submitted Before 7:30 PM Approved Meals 1. Breakfast Burrito 2. Omelet with three garnishes plus cheese 3. Oat Meal with Fruit 4. 2 Eggs with Two Sides & Toast 5. Avocado Toast 6. Deli Sandwich Tuna Salad, Chicken Salad, Turkey, Ham 7. Hot Entrée with Two Sides 8. Grilled Cheese with Or Without Tomato 9. Quesadilla with Or Without Shredded Chicken 10. Cup of Soup & Small Salad 11. Half of An Approved Deli Sandwich with Small Soup or Small Salad 12. Four Vegetable Sides The Managers Will: 1. Educate new employees on proper meal time protocols 2. Follow up as necessary 3. Keep in mind the busy times of the café when sending employees for meals 4. Observe and enforce regulations requiring employees to use proper Procedures 5. Adhere to disciplinary practices for employees in violation Policy last revised on: Managers Initials: Employee Signature:
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Chef Don Splain
Dec 10, 2018
In General Discussions
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Chef Don Splain

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