Your safety is our priority

FOOD SAFETY & HYGIENE

1. PERSONAL HYGIENE

Policy:  All registered chefs will maintain good personal hygiene practices to ensure food
safety.

Procedure:  All restaurant employees must:

A. Grooming:

  1.  Before Cooking – clean hair, teeth brushed, and bathed with deodorant  used daily.
  2.  Maintain short, clean, and polish-free fingernails. No artificial nails are  permitted in the kitchen area.
  3.  Wash hands (including under fingernails) and up to forearms vigorously and  thoroughly with soap and warm water for a period of 20 seconds:
  4.  When entering the kitchen before starting cooking.
  5.  Immediately before preparing food or handling equipment.
  6.  As often as necessary during food preparation when contamination occurs.
  7.  In the restroom after toilet use, and when you return to your work  station.
  8.  When switching between working with raw foods and working with ready-  to-eat or cooked foods.
  9.  After touching face, nose, hair, or any other body part, and after sneezing  or coughing.
  10.  After cleaning tables.
  11.  After cleaning duties.
  12.  Between each task performed and before wearing disposable gloves.
  13.  After smoking, eating, or drinking.Any other time an unsanitary task has been performed – i.e. taking out
  14.  garbage, handling cleaning chemicals, wiping tables, picking up a dropped  food item,cleaning the kitchen after each food prepared etc
  15.  Dry hands with single use towels. Keep separate towel from your home use.
  16.  Turn off faucets using a paper towel in order  to prevent recontamination of clean hands.
  17.  Change disposable gloves as often as hand washing is required. Wash hands  before donning and after discarding gloves

B. Proper Attire:

  1. clean uniform with sleeves and clean non-skid,  close-toed work shoes (or leather tennis shoes) that are comfortable for  standing and working on floors that can be slippery.
  2. Wear apron on site, as appropriate.
  3. Do not wear apron to and from work.
  4. Take off apron before using the restroom.
  5. Change apron if it becomes soiled or stained.

2. GLOVE AND UTENSILS USE

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:

 

  1. Wash hands thoroughly prior to putting on gloves and when gloves are changed.
  2. Change gloves when:
    1. Beginning each new different meal type.
    2. They become soiled or torn.
    3. They are in continual use for four hours.
    4. Finished handling raw meat and before handling cooked or ready-to-eat foods.
  3. Use utensils, such as deli-tissue, spatulas, or tongs, as an alternative to gloves.
  4. Cover cuts and sores on hands, including fingernails, with clean bandages. If hands  are bandaged, clean gloves or finger cots (protective coverings) should be worn at all  times to protect the bandage and to prevent it from falling into food.

3. SERVICE HYGIENE STANDARDS

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:

  1. Before food is placed in service area clean on around the service area, using  warm soapy water and designated clean cloths. Thoroughly rinse after  washing.
  2. Sanitize on and around the service area, using an approved chemical sanitizer  at proper concentration.
  3. Wipe down area as needed throughout service with cloth stored in sanitizing  solution away from food.
  4. Cloths used for cleaning food spills should not be used for anything else

2. Service utensils/service ware:

  1. Use serving utensils with long handles to keep hands away from the food  item.
  2. Clean and sanitize utensils before using.
  3. Use separate utensils for each food item.
  4. Handle glassware and dishes properly; so hands are not in contact with  surfaces that will be touched by food or patron’s mouth.
  5. Hold flatware and utensils by the handles.

3. Practice good personal hygiene:

  1. Wash hands before handling place settings or food.
  2. Never touch cooked or ready-to-eat foods with bare hands. Always use gloves  or utensils.
  3. Never touch food with bare hands. Serve with tongs or gloves.

4. EQUIPMENT HANDLING

 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 :

  • Ensure that all hand washing sink areas are supplied with soap dispensers and  disposable towels or functioning air dryers at all times.
  • Check to make sure that there is no possibility of back siphon age.
  • Check to make sure that all food waste and rubbish are stored in rodent and insect-  proof containers with tight fitting lids.

5. EQUIPMENT CLEANING AND SANITIZING

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.

Steps include:

  • Disassemble removable parts from equipment.
Shopping Basket