We are obsessed with sanitation and food safety! Due to the nature of the
cafe business, it is ABSOLUTELY ESSENTIAL that EVERYONE follows safe
food handling procedures. NEVER take shortcuts on food safety and handling.
Every day we are entrusted with the health and even lives of our customers.
This is a huge responsibility, one that we must never take lightly.
While you will receive additional and ongoing training on food safety issues
following are some of the basic rules we ALWAYS follow and enforce:
Keep your hands washed. Always wash your hands before starting work
and after using the restroom, cleaning, taking out the garbage, smoking,
eating, sneezing, coughing, touching your face, hair, skin, money or raw food.
If you use gloves, change them frequently.
Sanitize everything. Besides clean hands, use sanitizing solution to
constantly keep counters, cutting surfaces, and utensils. This helps to keep
food handling areas and preparation tools free of bacteria. All pots and pans,
food storage containers and trays should be inverted (upside down) after
cleaning.
Prevent cross-contamination. Luckily, we do not have to worry about
meat in our vegetarian establishment, but we take our customers dietary
concerns very seriously and avoid having our dairy cheeses come into contact
with any other food. Always wash and sanitize cutting boards, knives,
portioning tools and graters after every use. DO NOT grate dairy cheese on
the salad bar cutting board – use a separate cutting board for this purpose.
Keep food at the proper temperatures. Potentially hazardous foods like
dairy and prepared beans should always be stored below 45º. Food that is
cooking or in holding should always be above 140º. Bacteria count on food
grows rapidly between 45º and 140º so it’s imperative that our food products
spend a minimum amount of time in the “temperature danger zone.”
Store food correctly. Raw items should always be stored below cooked or
prepared food. Keep chemicals and cleaning products away from food
products.
cafe business, it is ABSOLUTELY ESSENTIAL that EVERYONE follows safe
food handling procedures. NEVER take shortcuts on food safety and handling.
Every day we are entrusted with the health and even lives of our customers.
This is a huge responsibility, one that we must never take lightly.
While you will receive additional and ongoing training on food safety issues
following are some of the basic rules we ALWAYS follow and enforce:
Keep your hands washed. Always wash your hands before starting work
and after using the restroom, cleaning, taking out the garbage, smoking,
eating, sneezing, coughing, touching your face, hair, skin, money or raw food.
If you use gloves, change them frequently.
Sanitize everything. Besides clean hands, use sanitizing solution to
constantly keep counters, cutting surfaces, and utensils. This helps to keep
food handling areas and preparation tools free of bacteria. All pots and pans,
food storage containers and trays should be inverted (upside down) after
cleaning.
Prevent cross-contamination. Luckily, we do not have to worry about
meat in our vegetarian establishment, but we take our customers dietary
concerns very seriously and avoid having our dairy cheeses come into contact
with any other food. Always wash and sanitize cutting boards, knives,
portioning tools and graters after every use. DO NOT grate dairy cheese on
the salad bar cutting board – use a separate cutting board for this purpose.
Keep food at the proper temperatures. Potentially hazardous foods like
dairy and prepared beans should always be stored below 45º. Food that is
cooking or in holding should always be above 140º. Bacteria count on food
grows rapidly between 45º and 140º so it’s imperative that our food products
spend a minimum amount of time in the “temperature danger zone.”
Store food correctly. Raw items should always be stored below cooked or
prepared food. Keep chemicals and cleaning products away from food
products.
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