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Food Safety, Storage and Handling

Handwashing​

Proper handwashing is essential to preventing the spread of illness. Proper handwashing is defined as lathering the hands and wrists for 20 seconds, rinsing with warm water, and using a clean towel to dry off. Employees must wash their hands:

  1. After using the restroom or taking out the trash.
  2. After handling money, meats or chemicals.
  3. Before prepping food or handling food.
  4. After touching their hair, face or dirty surfaces.
  5. Hygiene
  6. Employees must have their hair restrained at all times. Company hats or visors are the only approved method at this time.
  7. Full beards are not permitted. Tightly shaven mustaches and beards are permitted.
  8. Employees are expected to shower and bath regularly but are required to come to work clean. Clean skin, hair and clothing are required.
  9. Food Handling
  10. Plastic gloves are required to be worn when prepping vegetables and when touching any uncooked foods to be consumed, such as salad.
  11. Plastic gloves must be used at the oven station if hands are required to handle the food.
  12. Gloves are not required when handling food that is going to be immediately cooked.
  13. Generally, the Slapper, Saucer and Topper do not need to wear gloves unless, for example, they are topping a pizza with uncooked veggies such as a Taco.

Cross-Contamination​

This occurs when one substance comes in contact with another and the result is the contamination of one or both substances. For example, do NOT cut meat with a knife, then use it to cut vegetables. Sausage and chicken, for example, have natural organisms living on them and if they are not killed when cooked, these organisms can cause illness.

Allergins​

  1. Some customers have allergies such as (gluten in flour) or certain ingredients in food. When alerted by the customer, be sure not to use any utensil, tray, or surface that may have an allergen on it. ALWAYS USE A DIFFERENT PIZZA CUTTER, TRAY, ETC.
  2. ALERT A MANAGER IF A CUSTOMER INQUIRES ABOUT A POTENTIAL ALLERGEN.
  3. BE 100% CERTAIN THAT THE ALLERGEN IS NOT PRESENT IN OUR FOOD before informing the customer. DO NOT ASSUME! !

Food Storage​

  1. Refrigerated foods must be stored at 41 degrees or below.
  2. Frozen foods must be stored at 0 degrees or below.
  3. Foods in warmers must be stored at 135 F or higher.
  4. Always rotate food products that the oldest is in front, or on top, so that it will be grabbed first.
  5. Date all boxes and containers with the date they arrived at the truck or were prepped.
  6. Any uncooked meats must be stored on the bottom shelf in case they drip.
  7. FOOD CANNOT REST IN THE FLOOR EVEN IF IT'S IN BOXES. Food must be stored at least SIX INCHES ABOVE THE GROUND.
  8. The ideal storage temperature is 38° F. The food safety range for temperatures is 41 degrees or lower, and 135 degrees or more.
  9. The danger zone is considered to be between 41 and 135 degrees Fahrenheit.
  10. Food cannot be in the Danger Zone for more than 4 hours and must be thrown out if it extends beyond that.
  11. Certain food products such as our pizza sauce have a high enough pH level to sit out at room temperature.
  12. All coolers and refrigerators must have a separate thermometer in each compartment. Probe thermometers to test food temperatures must be on sight at all times.
  13. Take food temperatures before each shift at 11 am and 3 p.m.
  14. ALWAYS STORE FOOD PRODUCTS IN THEIR PROPER PLACE.

Pest Prevention​

Evidence of any unwanted critters such as ants, roaches, mice, etc. requires immediate reporting to the manager. The best pest prevention methods are:

  1. Keep food products properly covered and sealed.
  2. Keep your store clean.
  3. Keep all doors closed. Restrooms and outside doors cannot stay open other than for normal entry.
  4. Keep the dumpster area clean and its lids closed.
  5. Pickup any outside trash and debris.