Policy: All registered chefs will maintain good personal hygiene practices to ensure food
Procedure: All restaurant employees must:
B. Proper Attire:
Policy: Gloves or utensils will be used for handling all ready-to-eat foods and when there are cuts, sores, burns, or lesions on the hands of food handlers.
Procedure: All chefs handling food or utensils must:
Policy: All food will be served in a manner to ensure food safety.
Procedure: when processing the raw food for meal, observe the following procedures:
1. Cleaning and sanitation:
2. Service utensils/service ware:
3. Practice good personal hygiene:
FACILITY AND EQUIPMENT MAINTENANCE
Policy: The facility and equipment will be maintained to ensure the safety of the food served to customers.
Procedure: Every registered PlateHero chef, must :
Policy: Equipment is washed, rinsed, and sanitized after each use to ensure the safety of food served to customers.
Procedure: Every PlateHero chef who use equipment will be responsible for washing and sanitizing removable parts after each use. Equipment that handles potentially hazardous foods is cleaned at least every eight hours.