sweet asia cafe sop

7/29/2019 Sweet Asia Cafe SOP

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Sweet Asia Caf's Reference and Policy Manual

JOB DESCRIPTION

In our restaurant, you will have general responsibilities that apply to all food service employees,as well as specific duties that will apply to your position.

UNIFORMS, GROOMING & HYGIENE

Every day that you work you are responsible for making sure that you are in a clean uniform,practicing good hygiene, and adhering to company grooming standards. All grooming anduniform standards apply from the time the crewmembers enters the restaurant until the timethere are no longer guests in the building. Show our costomers the pride we have in ourrestaurant by always being neatly dressed and groomed even when you're off duty. It is importantthat all crewmembers must meet the uniform and grooming standards when they come to work.If you do not you will not be allowed to work that shift.

RESPONSIBILITIES GUIDELINES

Listed below are the guidelines that describe your responsibilities as a Prep Cook.

1. Arrive on or before your scheduled time.

2. Carefully check your prep list for priorities every day.

3. Clean and sanitize your work area before your begin prepping.

4. Observe safe food handling practices.

5. Label, date, initial, rotate, and store everything properly.

6. Make sure all raw meat, poultry, and fish products are stored beneath any cooked or readyto eat products at all times.

7. Properly prepare products with the recipes in front of you. (do not rely on yourmemory)

8. Complete all necessary prep work within the established time goal.

9. Know how to safely use, adjust, sanitize, break down and assemble slicers, choppers,mixers, knives, steamers, microwaves, filter machine, timers, etc.

10. Clean all of the above equipment that you use after every shift that you work.

11. Inform the Manager of specific needs in the area of food shortages and equipment

deficiencies.

12. Maintain the cleanliness of your station. This is to include floors, walls, hoods,refrigerators and any other areas that you can "clean as you go."

13. Help out other stations as needed and display teamwork and a positive attitude at all timesduring the shift.

14. Constantly stay aware of product usage in an attempt to avoid waste.

15. Make guest satisfaction a top priority.

16. Check out with a manager before leaving for the day.


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DISHWASHER RESPONSIBILITIES

Note: Everybody is responsible for keeping the dish area clean at all times. This will prevent aback up of dirty dishes, pots, and pans, and will help the dishwasher whose opening onthat day. Is essential for running a smooth operation, because the dishwashers are not

only responsible for washing dishes, but must also help out with prep and assist on theline when needed (running for back ups, help with set ups, etc.)

DISHWASHING

1. Stack dishes in racks. Do not stack dishes on top of eachother. Water must have access to both sides ofdishes.

2. Stand plates and all flatware up edgewise.

3. Cups, glasses, and bowls should be inverted with open and

down so the items will not fill up with water.

4. Allow dishes to air dry for about 1 minute beforeremoving from racks. Do not towel dry. This willcontaminate the dishes.

5. Do not touch the surface on anyplates or glasses that the guest's mouth will touch.

6. Store any pots, pans, bowls, cups, etc., upside down.

7. Handle clean silverware and utensils by handles only.

8. Store all clean kitchenware at least 6 inches off the floorin a clean and dry area.

9. All items must be inspected from the machine:

a. Clean and free of all food.b. No spots or stains.c. Rinsed of all soap.d. No chips or cracks.e. Hot from 180 rinse water.

*lf you have a low temperature machine the rinse water can be140 with 50 PPM available chlorine as a sanitizer

10. Water should be changed every two hours or asbusiness dictates.

Clean and free

of all Food


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DISHWASHERS RESPONSIBILITIES-continued

SILVERWARE

1. Prepare silver soak.

2. Change the water when it becomes dirty.

3. Immerse silverware until all soil is loosened.

4. Run silverware through dish machine twice.

Run SilverwareThrough the Dishwasher

2 Times


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CUSTOMERS RELATIONS AT THE

RESTAURANT AND SPECIAL REQUESTS

Our Restaurant has a policy of 100% customers Satisfaction Guaranteed. This means that acustomers will never leave your restaurant being any thing less than 100% satisfied. This is thefoundation to our success and must be followed without hesitation.

If a customer sends their food back to the kitchen do not take it personally or get upset, we'rehere to please! A customer's perception is their reality and we must make it how they want it.

Another common event is the Special Requests. Many guests continue to return to ourrestaurantbecause we'll do what we can to honor their requests. Our policy is as follows: if a specialrequest is possible for us to make, we'll make it. If it is too difficult to make or it disrupts thenormal operations of the kitchen then it will be the MANAGER'S responsibility to decide if we canmake it or not. We wish to do everything possible to please them.



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SANITATION

Sanitation means keeping food items, equipment, and the people whohandle them free from disease causing organisms (bacteria and germs).Every single person who handles and/or prepares food has a set ofguidelines and health standards to prevent food contamination.

A. Bacteria is all around us and can easily contaminate food if it is allowed to growand multiply. This causes spoilage and food poisoning.

B. Bacteria will thrive if we supply them with food, warm temperatures, and moisture;they multiply very rapidly given these conditions. Our job is to keep food either veryhot or very cold, to remove as much moisture as possible, and be as sanitary aspossible.

C. If unsanitary conditions exist in your restaurant, then your restaurant is probablyin violation of health codes and regulations that could result in penalties beingassessed by the Health Department.

D. These conditions are not only set up for equipment and the restaurant, but thereare guidelines for personal hygiene as well.

Hand Washing Procedure:

Wet your hands with warm water.

Use soap to build up a good lather.

Wash both hands thoroughly, up to the elbows. For 20 seconds.

Use a nail brush to scrub nails.

Rinse, and wash hands again.

Dry with an air dryer or disposable towel.

Personal Hygiene:

1. Smoke and eat in assigned areas of your restaurant.

2. Use deodorant, and keep your fingernails short and clean. Maintain cleanteeth, hands, hair, and body.

3. Use a moderate amount of cologne (perfume) and cosmetics. A minimalamount of jewelry should be worn. (Jewelry can become entangled inequipment and cause loss of fingers or even a limb.)



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SANITATION-continued

Personal Hygiene-continued

4. Wear a hair restraint at all times (hats or hair nets).

5. Wear plastic gloves when preparing food. Be careful not to handle food with infectious cuts,burns, or boils on you. Cover cuts with band-aids or bandages.

6. Always wear clean aprons, and change into a clean apron when one gets soiled. Never wipe

hands on the apron, use a clean towel.

7. Hands should be kept clean. Wash your hands after coughing, sneezing, smoking, using therestroom, or eating. Never use the food preparation sinks to wash your hands.

8. Do not eat or drink in food preparation areas, or when preparing foods.

9. Wear comfortable leather shoes or work boots.

10. Always wear a clean uniform and never leave soiled or dirty uniforms at the restaurant.

Food Handling:

1. The temperature danger zone for food is between 40F and 140F.

2. Hot food should be held at no less than 140 F (unless state or local laws dictate differently).

4. Prepared food that is to be reheated should be reheated rapidly to at least 165F.

5. Thawed items should be stored in a drip pan in the walk-in. This avoids products sitting in theirown juices or blood which may cause spoilage.

6. Fresh produce should be washed to rid it of insecticides and bacteria

7. Temperature checks on hot and cold foods should be made frequently to assure correct holdingtemperatures.

8. Thermometers should be placed in all refrigeration units to assure that they are functioningproperly.

9. Utensils and knives should be cleaned and sanitized when switching from one food item toanother.

10. Hot food requiring refrigeration should be cooled rapidly.

11. Hot food should be stored in shallow pans so the

interior can cool as well as the exterior. An ice bath is another method for cooling foods.

12. All raw and prepped products should be properly labeled, dated, and initialed as well as andstored properly and rotated.

13. All food (refrigerated or dry storage) must be stored at least 6" off the floor (unless state or local

laws dictate differently).14. Partially used canned goods must be emptied and stored in plastic.

15. Metal utensils should be removed from food products when not in use.

16. Incoming products should be checked for quality, and that they meet our Restaurant 'spurchase specifications. Do not accept sub-par products or swollen or leaky cans



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SANITATION-continued

Kitchen Cleanliness:1. All towels that are not in use should be placed in the "red buckets" that are filled with a sanitarysolution.

2. Pastry brushes should be washed in hot water and hung to dry (Do not use dish machine!)

3. Sani-Spray solution should be used on all food contact surfaces after they have been cleaned

or when switching from one food product to another.

4. Mops should be washed like brushes - in hot water, and hung to dry. Mop buckets should berinsed immediately after use and stored after use.

5. All cleaning products, insecticides, poisons and chemicals must be stored away from food.

6. Invert all pots and pans, food storage containers, and trays after cleaning.

7. Cleanliness and organization should be maintained at all times in walk-in, freezer, dry storage,and employee break areas.

8. All kitchen equipment should be maintained and cleaned on a regularly scheduled basis.

9. Microwave oven cavities and door seals should be cleaned regularly.

10. Food contact surfaces and kitchenware should be washed, rinsed and air dried after each useor after an extended period of non-use.

11. Non-food contact surfaces should be cleaned asnecessary.

Sanitary Solution and Spray:

This solution is safe to use on all equipment and food contact surfaces. This solution requires norinse or wipe down after use. The bleach content makes it so unstable that it evaporates veryrapidly.

a. Mix the proper amount of bleach and water according to the regional Health DepartmentCodes. Consult your General Manager for the proper ratio for your restaurant. (1 tbsp. per gallonaccording to the NRA)

b. Label container "Sani-Spray Solution."

c. Plastic spray bottles should be used for application.

d. After cleaning of equipment and counters, spray generous amount of solution. Do not rinse,wipe, ordry.

e. Always maintain clean towels for use with Sani-Spray solution.



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Sweet Asia Caf's Reference and PolicyManual



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BASIC TOOLS OF THE TRADE

1. Knivesa. Sharpened regularlyb. Cleaned and sanitized after each use. c. Hand wash only (never put through the dish machine).

d. Hang knives with blade down.

2. Stainless Steel Pans and Plastic Pansa. 1/6 Pans: Used for holding hot and cold products on cook's lineb. 1/3 Pans: Used for holding hot and cold products on cook's linec. 1/3 Pans: Used for holding larger quantities of hot and cold product,d. 1/9 Pans: Used for holding cold products on cook's line.

3. Lexans, Cambros, or Containers (many sizes)

a. Always washed at dish area and stored upside down.

b. Round and rectangular shapes (many sizes, shapes and depths).c. Used to store food (date, label, initial, and rotate always).

4. Measuring Utensils and Tools (cups, spoons)

a.Always use level measurements, b. Always use measuring tools,c. Wash by hand and replace

5. Scales

a. Clean and sanitize after each use.

b. Used as much as possible.c. Always "zero" the scale.d. Never carry by platform - always by base only.e. Cover platform with plastic film or use Save-A-Days

6. Sanitizer and Spray Bottlesa. (See your Kitchen Manager for the correct bleach to water ratio)b. Used regularly on utensils, knives, countertops, cutting boards and equipment.


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BASIC TOOLS OF THE TRADE-continued

7. Spatulas

a. Metal spatulas, b. Rubber spatulas: Used to scrape any excess food fromcontainers, c. Special spatulas: Such as ones used for heating griddles.

8. Pots, Pans, and Holding Containers (various sizes)

a. All different items stored properly and upside down, b.Always sent through dishwasher.

9. Choppera. Keep clean, sanitized, and in good running order.b. Know proper settings.c. Always keep hands away from blades.d. Never leave unattended.

10. Cutting Boards

a. Wash by hand only.b. Clean and sanitize after each use.c. Damp towel underneath to keep from sliding.

11. Utensils

a. Tongs: Long or short handledb. Serving Spoons: Used for stirring or serving.c. Ladles: Used for correctly and accurately portioning products.d. Perforated or Slotted Spoons: Used for stirring.

e. Whips: Used to stir or mix products.

12. Can Opener

a. Clean after each use.b. Never run through dishwasher

13. China Cap

. Used to strain or drain foods.

14. Fry Baskets

a. Used to submerge products into hot oil during frying.

15. Grill Brush

a. Used to clean grates on broiler.


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BASIC TOOLS OF THE TRADE-continued

Microwave:

Parts of a Microwave:

1. On-Off Switch/Dial: Dial must be on full power.

2. Timer Buttons/Dial: Replace all broken or missing buttons and dials.

3. Ready Light: Light will come on when door is opened, and will remain on when door isshut for 60 seconds. To reinitiate operation cycle, open door and wait for 10 seconds.

4. Operating Light: Microwave is in operation when illuminated.

5. Handle/Door Window: Don't slam; treat it gently. Don't allow grease or food particlesto build up. Must be kept thoroughly clean, to prevent damage of surface or loss ofpower.

6. Filter: Must clean all filters at least once a week. Filters must be completely dry beforebeing placed in microwave. Destroyed filters must be replaced. All microwaves mustoperate with clean filters.

7. Oven Light: Microwave will operate with light out. Replace burned out bulbsimmediately.

8. Electrical Cord/Plug:All plugs are 3-prong. Always grasp plug by base whenunplugging.

9. Cavity: Wipe all spills as they occur. Don't allow grease or food particles to build up. Iffloor or cavity is cracked or punctured, DO NOT USE.

10. Bell: When timing cycle is done, the bell will sound.


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Sweet Asia Caf's Reference and Policy

Manual BASIC TOOLS OF THE TRADE-

continued

KITCHEN SCALES

\Setting the Scale for Use

Scales are used to accurately measure specified amounts or portions of a product for prep orserving. There are two types of scales:

1. Pound Scale measures up to 20 pounds. Used formeats, inventory, or other large items.

2. Once scale measures items 2 pounds or less. Used for portioning ingredients or prep.

Dial-Points to the weight of the product

Needle -Indicates the setting

Adjusting Saw - To adjust and set the needle for properweight/portioning

Platform -Where the item to be weighed orportioned is placed. Use paper, plastic or acontainer. Never set food directly on the platform.

Lift and carry a scale only by the base.

In order to weigh or portion the correct amount, weight allowance must be made for thecontainer being used to hold the product. To make this adjustment, place the emptycontainer on the platform and turn the adjusting screw until the needle points to a wholenumber "zero." It is now ready to begin weighing/portioning.

Cleaning

The person using the portion scale is responsible forcleaning immediately after use. Wipethe surface of the scale with a clean damp cloth to remove all food particles. Spray a lightmist of sani-spray solution over all surfaces ofthe scale. Never run scales through thedishwasher.

Storage

Place the scale on designated shelf. Never stack or store anything on top of the scale.


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CHEMICAL HAZARDS

The Nature of Chemical Hazard

1-Chemicals are found in three physical forms at work and at home.

Solids

Liquids

Gases

2. Chemicals enter your body through:

Inhalation (breathing)

Eye contact

Skin Contact/Absorption

Ingestion (eating or drinking)

Chemical Hazards

There are two primary classes of hazards:

1.Physical Hazards

Fire Hazards:

Any time a chemical substance will ignite as a result of exposure to sparks, open flames orlighted materials.

Reactivity Hazards: Reactive chemicals, when mixed,

can produce toxic gases, heat or even explosions. (Example: mixing bleach with ammoniaproduces toxic chlorine gas.)

Explosion Hazards: When exposed to heat or flames or when mixed with other chemicals,

explosive chemicals can violently release large quantities or gases and heat.


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CHEMICAL HAZARDS-continued

2. Health Hazards

Corrosives:

Chemicals that can burn your skin, eyes, mucus membranes on contact.Irritants:

Chemicals that cause the skin to become sensitive (irritated) at the area of contact.

Cause allergies which affect the skin, eye, nose or lungs and develop over time.

Sanitizers:

Toxic Chemicals: Are poisonous if they are ingested,

inhaled or are in contact with the skin for a long period of time.

Carcinogens:

Chemicals that cause cancer or are suspect of causing cancer. Most chemicals are notcarcinogens.

How to Protect Yourself1. Labels

a.All products that contain hazardous chemicals are required by law to belabeled with: The identity of the hazardous chemical

The appropriate hazard warning The name and address of the manufacturer

b. Look for: The hazardous chemicals involved The specific use of the chemical (window cleaner, oven cleaner,

insecticide, etc.) How the chemical is used The necessary personal protective measures

2. Determine the degree of hazard (if any) by determining:

How the chemical will be used and in what quantity

How long the chemical product will be used What the hazards are What the possible routes of entry into the body may be

3. Wear the appropriate safety equipment:

Proper clothing Face Shield Shoes Gloves


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How to Protect Yourself-continued

4. Obtain the proper training on the use of chemical substances in the workplace:

You will be trained by your manager Feel free to ask questions prior to using chemical products Never mix two chemicals together without first checking with the

Manager and reading the label

Material Safety Date Sheets (MSDS)1. As part of your training, your manager will explain the use of MSDS. Be sure you know where

MSDS are located in your restaurant and how to use them.

2. MSDS generally provides the following information:

Name, address and emergency phone number of the manufacturer The identification by product name and product type

Hazardous Contents - the chemicals names and concentrations ofhazardous chemicals present in the product (if any)

Physical Data - appearance and odor, solvability, pH, etc. Fire & Explosion Data - includes fire fighting methods Reactivity Data - information about stability and what happens when the

chemical is mixed with other chemicals. Spill or Leak Procedures Health Hazard Data - The results of exposure to the chemical by skin

contact, ingestion, etc. First Aid - First aid measures in case of ingestion, eye contact, inhalation,

etc.

Special Protection Information - Recommended safety equipment, special,precautions, etc.

Additional Information - storage and transportation precautions.

3. Symptoms of Exposure to Chemical Hazards:

Skin rashes/irritation Nausea, dizziness following inhalation Difficulty breathing and shortness of breath

Notify Your Manager Immediately If You

Suspect That YouHave Been ExposedTo A Chemical Hazard.

Read The Label And the MSDS For First AidInstructions


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SENSE OF URGENCYSense of urgency - the least amount of time needed to complete a job or number of jobs withoutendangering or injuring our products or more importantly, our people.

At our Restaurant , everybody from our managers to our prep cooks, or dishwashers exhibitand use the "Sense of Urgency" theory. We are constantly working to better our jobs and

performances, and we must always work as a team. In simple terms, "Sense of Urgency"means Producing any one or a number of menu items in the shortest amount of time possible,no matter what time of

Our cooks have to treat each individual check as if it were the only checkworking.

Our prep department must be organized and in constant motion all daylong each and every day!

Our dishwashers must complete all their clean-up duties as quickly aspossible and keep their work area organized and clean.

Our managers must remain physically active and monitor that all of theabove mentioned activities are happening each working day.

If we are constantly striving to have the "Sense of Urgency" theory become a common practice,then we will notice some other advantages. They are as follows:

Increased Productivity: Crewmembers will naturally become more productive with much lessslack time and much more work. Our crewmembers will complete more work in a shorter amountof time.

Better Labor Cost: We will now have the option to release our employees earlier each work

day, or even schedule their starting times a little later. We can even spend the extra timecleaning our restaurant or prepping for the next days business. We have benefited ourrestaurant tremendously in some way simply by practicing and enforcing the "Sense ofUrgency" theory.

Customers Satisfaction: This is everybody's Number 1 goal. It will now be at a higher levelsimply because we will be attacking each ticket individually. We have allowed more time anddevotion to each job function, and each crewmember will perform at a higher expectation level.


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CUTLERY AND CUTTING BOARDS

KNIVES AND CUTLERY

There are several types of knives and each has a certain purpose:

1. Chef or Asian Knife (large): used for dicing and slicing.2. Chef or Asian Knife (small): used for dicing and slicing.3. Paring knife: used for peeling and coring.4. Tomato Shark: used for coring5. Boning Knife: used to trim meat.

All knives are stored with the point facing down in the knife rack. When carrying aknife, be certain to carry at your side with the tip facing down.

CUTTING BOARDS

There are four sizes of cutting boards. These should be stored standing sideways toallow for proper drying. Place a damp cloth beneath cutting board to provide addedstability to the board.

1. Small Round: used for the bar only.2. Small Rectangular: used on the cook's line.3. Small Rectangular: used for prep.4. Large Rectangular: used for prep.



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CLEANING

Knives must be cleaned immediately after each use by the person who used the knife.

Clean the knife by rinsing with hot tap water (180F). (Do not run it through the dishmachine.) Wipe clean and dry with a clean cloth. Sanitize by spraying a mist of sani-

spray solution onto the knife.


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SAFETY

Most restaurant accidents occur in the kitchen. Accidents occur because of three basic reasons:

1. Improper Training: Someone is improperly trained or is using a piece of equipment theyare not qualified to use. All crewmembers working our kitchens, or food handlers who have aneed to use working kitchen machinery, need to learn the necessary information that issupplied in these training manuals.

2. Carelessness: Someone is hurrying through a job. Most common are slicer wounds, burns,and simple cuts from kitchen knives. Proper amounts of time and attention must be given toa particular job when using machinery or when slicing, cutting, or frying. Never rush througha job.

3. Preventive Maintenance: Equipment is not properly cared for and has a higher chance ofmalfunctions. It becomes imperative that all needed repairs be brought to management'sattention and promptly corrected. All equipment must be properly cleaned after each andevery use. Equipment must regularly be maintained to assure safe and proper usage.

Your health and safety are important to us. If you should hurt yourself, notify a manager at once.Proper medical attention is needed as well as a written report.

ELECTRICAL SAFETY

Use only machines and equipment you have been trained, qualified andauthorized to operate.

Always unplug electrical equipment before cleaning.

Report any worn cords or plugs to your managerimmediately.

Use cutting gloves when using the slicer.

KNIFE SAFETY

Use the correct knife for the correct job.

Never cut towards yourself - always away from yourself and others.

Use a cutting board. Put a damp towel under the cutting board to prevent slippage.

Carry knives down at your side when walking through the kitchen.

Let a dropped knife fall. Never try to catch a falling knife.

Clean and sanitize the knife after each use.

Return the knife to the magnetic knife rack or properstorage place.


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SAFETY-continued

BURN SAFETY

Turn all pot handles in, out of the aisle way.

Be sure pot handles are not above open flame.

Lift pot covers away from you to release steam away from your face and body.

Use dry mitts, hot pads or towels when handling hot equipment. Wet or moist towels willserve as conductors of heat.

WHEN USING THE FRYERS:

Fill baskets only halfway - don't overload the baskets.

Lower baskets slowly into well - avoid dropping baskets into the hot oi

SLIP & FALL SAFETY

Walk - don't run.

Wear proper fitting shoes with skid resistant soles and leather uppers.

Clean up spills immediately.

Keep aisles and walkways clean and free of boxes, trash cans, mop buckets, etc.

LIFTING SAFETY

Stay close to the load without leaning forward.

Use your arms and your legs to do the work.

Test the weight of the load by pushing up a corner before lifting.

Ask for assistance when lifting heavy loads.

OTHER SAFETY ISSUES

Use Styrofoam or paper products for drinks.

Use a broom and dust pan or damp towel to pick up broken glass.

Remove and throw out all ice, if glass is broken in the ice bin. Thoroughly wipedown bin before refilling.


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CLEAN-AS-YOU-GO THEORY

This theory is used in well run, efficient kitchens, and is used extensively at our Restaurant . Thisis defined as keeping the kitchen clean all day and night. It is every manager's and crewmember'sduty to follow through with the Clean-As-You-Go Theory.

We should always uphold our standards of cleanliness. A clean kitchen has many otheradvantages. Some of these are as follows:

A. Reduced Labor Percentage: You will not have to take time to do a major clean up atmidday or the close of your shift. You will not have to clean up after each other. This meansmore time to prep or cook food.

B. Better Food Handling: With more time you will insure you are doing your job right. Taskslike dating, rotating, labeling, and storing food in correct containers, or being able to findtheir necessary equipment or food product quicker will be complete.

C. Health Inspections: Your Health Inspector's first impression is important. If he sees aclean, organized kitchen, he will have a tendency to make a quick superficial inspection andscore your store higher. It is vitally important for this inspection to be an enjoyable one.

So remember, if you make a mess, clean it up immediately. Do not wait! Cleaning shouldbecome one of your work habits. Time must be allotted in each day for cleaning. Working in atrashy or cluttered kitchen only causes you and your fellow crewmembers to work harder.Working in a dirty kitchen creates an unsafe and unsanitary working condition. Be proud of yourrestaurant. Be organized and clean when working in the kitchen.


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TEAMWORK IN THE KITCHEN

Teamwork is the cornerstone of the our kitchen. You will always need the assistance of theother crewmembers around you in some way. All cooks pitch in with enthusiasm andaggressiveness to get things done "as a team."

Because we are such a high volume business, the demand on our cooks is tremendous. It isessential for every cook to have the desire and willingness to help others whenever possible.This is necessary because of our attitude to satisfy the needs of our guests. Ourguests are thereason we are here! Through the preparation and serving of great food we make our guestswant to visits us regularly.

Cooks are dependent upon each other to produce high quality products. Teamwork is critical todaily operations. Cooks in a our kitchen help one another out continually.

Our companies reputation as a winning team is built with people like you who prepare and servegreat food. We urge you to strive to be a leader on our team and help us in ourgrowth. At OurRestaurant, your future is in your hands.

YOU ALONE CAN MAKE A DIFFERENCE


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TEMPERATURES FOR FOOD SAFENESS

TABLEWARE AND UTENSIL SANITATION

Maximum temperature for mechanical rinse 195

Mechanical rinse at nozzle 180

Minimum rinse temperature at dish 180

(mechanical or dip rinse)

Temperature for mechanical dish washing 150

Water temperature for hand dish washing 120

100

Minimum safe temperature of

cooked food to kill bacteria.

Store or display hot cookedfoods above this temperature(after cooking)

Rapid Bacterial Growth

DANGER ZONE

FOR

FOOD SAFENESS

(Handling and Storage)

0Frozen food Storage -

5 ^ (not for freezing food)

-10 /

FOOD HANDLING AND STORAGE

(TEMPERATURE OF FOOD)

165Food cooked to this temperature

most harmful bacteria killed.

150

140

100

NormaRoomTemp.

40Cold or chilled food storage

(slow bacterial growth)

34 ^


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PRODUCT VENTING AND COOL DOWN

In our business there is a certain amount of hot product each closing shift that must be properlystored and cooled down. If any product is hot, it must be covered and vented to prevent any

spoilage. Any items that are covered with foil can be vented by gently placing a hole about thesize of your thumb in the foil on each side of the pan. However, be absolutely sure that no foilcomes in contact with the product. This can and will cause product discoloration and possiblyspoilage. In addition, products that are stored with lids can be vented by placing the lid in acrooked fashion across the top of the pan. Remember - we must always label, date, initial, androtate all containers.

To properly vent all our hot products is not enough to ensure proper cooling. We must alsosupply them with an adequate amount of cool air. To properly supply them with this cool air flow,we must allow each pan at least two inches of space between them and the next pan. Thisallows cold circulating air to surround all sides of the pan and assures us that the product willcool down in the shortest amount of time possible. So remember:

Vent all foiled products.

2. Place lids crooked on top of pans that require lids.

3. Allow two inches of space between pans for proper air flow.

Steam Regeneration

Steam regeneration can be eliminated along with the increased chances for spoilage by following

the proper venting and cool down procedures. By placing an air tight lid on top of a hot product,we have not allowed an escape of steam to ensure rapid cool down which, in turn, assures a safeproduct. Without venting, steam will continue to heat the pan the product is being stored in. Timewise, it will take approximately twice as long to cool down, and will drastically increase thechances of contamination, spoilage, and bacteria growth.

Cooling Down Large Quantities of Product

To properly cool down large quantities of products such as chili and onion soup, we must again

make some special considerations. Large quantity products will take excessively long periods of

time to cool down. Because of the amount of the product or the density (thickness), the products

will remain in the temperature danger zone (40 to 140 F) too long and will increase the chancesofcontamination or spoilage and decrease their shelf life.

1.


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PRODUCT VENTING AND COOL DOWN-continued

It is for these reasons that we must assist those products to cool down at a faster rate by using anice bath. Fill a prep sink with ice and place that product in the largest and shallowest metal panavailable. Place the product in the ice for about 45 minutes, and stir on occasion (this will helpdecrease the temperature at a rapid rate). Remove from the ice bath and transfer to the properstorage container. Label, date, initial, rotate, and place in walk-in. So remember:

1. Fill sink with ice.

2. Place product in a metal (large and shallow) pan orpot.

3. Stir product.

When closing down the line at night, all hot products must be cooled down before being placed inthe walk in. Utilize cold wells on the line which have ice in them by adding some water. This is aninstant ice bath, once the product has cooled, transfer from a metal pan to a plastic pan. This willallow those opening the next day to microwave those items needed for opening.


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SHELF LIFE

Shelf Life Definition A specific period of time that a food item is acceptable to serve.

The determination of the maximum allowable shelf life is decided by product quality and

microbiological standards. Interpretation of shelf life is as follows:

Each day is divided into two shifts-Open through 4:00 p.m. (1st shift period) and 4:00 throughclose (2nd shift period).

Rotation and Dating

In rotation, our goals are to maintain a fresh product of high quality without waste. All productsmust be rotated. Remember First in First Out (FIFO). Dating and initialing the products is a mustin order to know what is to be used first. All products must be dated and initialed on the side ofthe container which will show when the container is placed on the shelf.

Any items that are prepped should be stored in the appropriate containers, covered and labeledas to what it is and dated as to when it was prepped. All leftover products should be rotated tothe front so they will be used first, and then the fresh product will be used when all leftovers havebeen used.

All product, when received, has to be rotated and dated so all leftovers will be consumedbefore the new products. All meat products, dairy products, frozen products, etc. have to berotated.

With a good rotating and dating system, all products will be fresh all the time, and we shouldnever have to throw out something that is fresh. So remember: FIRST IN; FIRST OUT; LABEL,DATE, INITIAL AND ROTATE.


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WASTE CONTROL

Waste Control is everyone's responsibility. In order for our restaurant to be successful, we not

only need to serve top quality, well handled products, but we need to control costs. (Costs forproducing these products)

Listed below are some ways to help achieve our waste control goals:

A. Measuring:Always use measuring tools when producing products (spoons, cups, ladles,scales). Do not over portion or under portion.

B. Storing Products:Always follow proper cool down procedure. Not following procedurecan cause spoilage. (Steam regeneration will increase chances of spoilage.) Always storeproducts properly. Not covering products can cause them to pick up odors or possiblycause spoilage.

C. Rotation: Products not getting dated or rotated can get lost in your walk-in and causespoilage. Even of more importance is sub-par products reaching a guest causingdissatisfaction or a non-returning guest.

D. Scraping: We must always scrape cans, containers, and lexans to get the best possibleyield from all products. Use a rubber spatula for scraping. If we constantly throw awaysmall amounts or portions of food from the bottom of containers, it will amount to largeamounts of money by month's end.

E. Correct Weights:Always weigh where weighing is called for. Remember, line cooksshould periodically check themselves for accuracy. Follow specs and portion charts.

F. Product Usage:Always get as much yield as possible from all vegetables and cans,follow correct food handling procedures for coring and trimming vegetables (dicingtomatoes, shredding lettuce, etc.) Always avoid product waste whenever possible.

ALWAYS USE MEASURING

TOOLS WHEN PRODUCING

PRODUCTS


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PLATE PRESENTATIONS & ATTENTION TO DETAIL

Plate Presentations

The presentations of our plates to our customers is the single most important part ofyour job. If all of our menu items go into the dining room and exceed our customers

expectations, we have a better chance of making them regular customers.

Attention to Detail

Attention to Detail is the constant focus on the slightest details. There are many littledetails that we will focus on as we produce the menu items. What makes us better thanthe competition is that we truly try to hit even the littlest points every minute of everyshift.

Of course no one is perfect, and mistakes are made. But as you see them and try tohelp us prevent them, do not lose focus on these points and be influenced into thinking

that these mistakes are the acceptance of a new lower standard. Everyday we try to bebetter at what we do, and with help from you we will get there.

MANAGER CHECK-OUTS

Every time that you work, a manager will check you out before you are allowed to leave. This isfor your good as well as that of the managers and the other crewmembers. In the absence of aManager, either an assist Manager or a Key crewmember will check you out. In both cases, the

shift closing checklists will be used as a guide.

KEY CREWMEMBER OR BEASTS

Key Crewmembers are those crewmembers who are taking on the responsibility of running ashift in order to get the experience they need to get into management. Beasts are thosecrewmembers who are taking on a smaller bit of responsibility which mainly focus on "Closes".In either case, these people should be given the same respect as a manager. If you have adisagreement with one of these people, it is best to do what they say and then get with anactual manager the following day to discuss the disagreement.


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KITCHEN CLOSING CHECKLIST

FOOD PRODUCTS

Proper, clean containers, labeled (initial, date dot), wrapped, food rotation.

All pans pulled and wiped behind

All utensils put in one container and on line

All items to be reheated in plastic containers

No food left out or uncovered

If product left on line, make sure all holes filled with empty container.

If product not left on line, have a section of the walk in for organization and easyinventory in the A.M.

CHEF'S TABLE(S)

All stainless wiped thoroughly both inside and out.

Look for condensation, fan running, fan covers (clean), temperature 35 - 40F.

Handle clean, free of debris, in working order

Hot/cold wells drained, dry, clean

Lining on doors free of debris/clean

Inside shelving wiped thoroughly

Cutting boards cleaned and sanitized then left propped up to dry.

MICROWAVES

Outside / inside wiped clean

Looking for handles clean, free of debris

Fan covers clean, no build up

Underneath, around the base on top of all clean

Watch cords, wipe nightly


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KITCHEN CLOSING CHECKLIST-continued

PASS WINDOW

Heating elements off / wiped clean

Columns wiped / clean

Plateware moved, wiped underneath, restocked

Stainless detailed all sides (underneath, ledges)

Wall areas wiped / clean

Storage areas organized, cleaned, wiped

Chip warmer, pan changed, clean, turn off

Printers / time clocks wiped clean

Reach In Freezer / Cooler

Restock, both sides

Sheet pans changed

Rotation of product, check shelf lives

Bottom wiped clean

Handles wiped clean

Doors and sides all wiped down

Fan covers / gaskets inside door

Coils / fan covers on motors

Look for fan running, temperature 0 -10F / 35 - 40F

All doors locked and lights off


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KITCHEN CLOSING CHECKLIST-continuedFryers

Check bottom while empty; clean, free of debris, no carbon build up

Filter changed and unit cleaned

Fryer grease clean of debris, grease filtered (fresh grease every 3 - 4 days dependingupon business)

All stainless wiped, shiny (front, back, top, sides)

Concentrate on detail - look for carbon build up

Heat lamp off, door detailed - no grease build up

Grease covered at end of night

Hoods

Grease catches emptied, clean, dry

Filters pulled, ran through G.U., wiped behind

No grease build up, stainless shiny

All light bulbs on and proper wattage on bulbs, all bulbs have covers on them

Outside wiped clean and shiny

Prep Area

Sinks and surrounding area clean, dry (walls)

All counters wiped clean, dry

Dry goods organized

Underneath prep tables wiped organized

Shelving for plateware organized


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Kitchen Reference and Policy Manual

KITCHEN CLOSING CHECKLIST-continued

Back Wall

Wiped down completely (end to end, top to bottom)

Equipment pulled away and wiped behind

Gas pipes wiped free of debris

Ansul pipes cleaned of grease

HEALTH DEPARTMENT REGULATION ANDFOOD SAFETY GUIDLINES

Employee Health PolicyEMPLOYEE TRAINING

All new employees are to be trained using these SOPs. All new employees will be trained prior tostarting work.

It will be the managers responsibility to train and monitor employee practices. If employees arefound to be in violation of these SOPs; the manager will bring it to their attention immediately. Ifthe behavior continues; the employee will be let go.

EMPLOYEE HEALTH

All employees are to report to the manager if they are experiencing any of the following symptoms:

Diarrhea


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Nausea

Vomiting

If any employee reports having these symptoms, they are to be excluded from the foodservice establishment until they are symptom free for a minimum of 24 hours.

Upon return to the establishment they will be placed on restricted duties for another 24hours (no handling of any ready-to-eat foods).

All employees are to report to the manager if they have been medically diagnosed with any of theBIG 5 Illnesses, which are:

Norovirus

Hepatitis A

Shigellosis E. coli 0157:H7

Salmonella Typhi (Typhoid fever)

If any employee is diagnosed with any of these illnesses; they are to be excluded from thefood service establishment until they are cleared by a medical doctor and the healthdepartment to return to work.

Management will also notify the health department in the event of any employee beingdiagnosed with any of the Big 5 illnesses.

All employees are to report if they also have any of these symptoms:

Jaundice (yellowing of the eyes and/or skin)

Sore throat with fever

Lesions containing pus on the hands, wrists, or any exposed body part

A household member has been diagnosed with any of the Big 5 Illnesses

If any employee reports any of the above situations; they will be placed on restricted duties(limited handling of uncooked food with gloves and bandages in the case of lesions or cuts,no handling of ready-to-eat foods, etc.)

In addition, all employees will be required to sign the Form 2: Food Employee Reporting Agreement. Thisfacility will make every attempt to accommodate an employee with regards to time off for illness.

HANDWASHING#1 way to prevent transmission of disease.

When to wash hands:

Before starting to work with food, utensils, or equipment

Before wearing gloves and in between glove changes.

After handling soiled utensils or equipment

After coughing, sneezing, using a tissue, eating, or using tobacco products

After touching exposed skin, hair, etc. other than clean hands

After using the restroom

After handling chemical and/or chemical containers

Whenever hands may become contaminated

Where to wash hands:

Hands are to be washed in designated hand sinks only.

Hand sinks will be labeled using stickers and will be used for hand washing only.

How to wash hands: Turn on water to as hot of a temperature as one can comfortably stand

Wet hands and exposed portion of forearms with water

Using soap, work up a lather that covers hands and forearms

Vigorously rub hands together for at least 20 seconds; paying particular attention to theareas under the fingernails and between fingers

Rinse hands and forearm thoroughly

Dry hands and forearms with sanitary paper towel

Use paper towel to turn off water and discard

HANDLING OF READY-TO-EAT (RTE) FOODS

The facility will have to following RTE foods:


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Lettuce mix

Cucumbers

Tomatoes

Cooked pizzas

Cooked subs

Salad ingredients will be handled using gloves during preparation and assembly.

Pizzas and subs will be handled using spatulas with handles. No RTE foods will be handledusing bare hands.

Salad ingredients will be kept separate from pizza toppings to avoid any accidental barehand contact.

EATING, DRINKING, TOBACCO USE BY EMPLOYEES Employees are not allowed to eat in the kitchen. Eating is only allowed in the dining area and

employees must wash hands immediately upon reentering the kitchen.

Employees may have a drink in the kitchen, but it must be in a cup with a lid and a straw and be keptin a designated area (near the cash register) away from food preparation areas.

The use of tobacco products is not permitted in the facility; employees must go outside to usetobacco products and wash hands immediately upon reentering the kitchen.

HAIR RESTRAINTS

All employees are required to wear a hair restraint when in the kitchen. An acceptable hair restraintis a hat or a hair net.

If an employee has long hair (chin length or longer); they will be required to have it pulled back aswell as wear a hair restraint.

UNIFORMS

All employees are required to wear their Sir Pizza uniform and the uniform must be clean.

Employees must remove their apron when using the restroom and going on a break.

JEWELRY

Employees are not allowed to wear watches or bracelets.

Employees may wear a plain wedding band.

Single-stud earrings are allowed as long as they have a secure back.

NAILS

Employees are required to keep their nails clean and trimmed. Polish and fake nails are not allowed.

PERSONAL ITEMS

All employees are required to store their personal items (coats, purses, cell phones, etc.) in thedesignated employee storage area with is located in the employee restroom.

FOOD SOURCES

All food received in this facility is from Gordons, Normans, Sysco, or the Sir Pizza Commissary.

There will be no home prepared foods brought into this facility to be served to the public.

RECEIVEING FOOD

All food is either received fresh (vegetables) or frozen.

Upon delivery, all cans are to be checked for severe dents, rust, etc and stored on the dry storageshelves.

If any cans are found to be in poor condition they are placed in designated are to be returnedto the vendor at the next delivery.

Frozen products are inspected to see if there is any evidence of thawing and refreezing and arestored in the freezer.

Product found to be in questionable condition is to be returned to the vendor.

FOOD PREPARATION

Most foods come into the facility all ready prepped washed and cut with the exception of greenpeppers, onions, cucumbers, and tomatoes.

These vegetables will be cleaned using the sanitizing compartment of the 3-compartment sink(the sink will be washed, rinsed and sanitized prior to use). Chopped using a cleaned and


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sanitized cutting board, placed in clean containers and dated using a 5-day discard datingsystem.

THAWING

All food is thawed in the walk-in cooler 2 days prior to use.

COLD HOLDING

Food is held under refrigeration in either the walk-in cooler or reach-in prep coolers.

The temperature must be no higher than 41F.

Temperatures are to be checked by a manager at least 3 times/ day and the temperature recorded ona temperature log.

If a cooler is found to be out of temperature for less than 4 hours the food will be moved to adifferent cooler until the problem is fixed.

If the cooler is found to be out of temperature for longer than 4 hours, the food will be discarded.

DATE MARKING

All containers of food are to be dated using a 5-day discard date.

COOKING

All ingredients are either raw produce or commercially pre-cooked items.

Pizza and subs are placed in the stone ovens and cooked to a minimum temperature of 135F.

The temperatures are to be checked at least once daily using a probe thermometer.

WAREWASHING

All dishwashing is to be done in the 3-compartment sink. First, heavy soils are to be pre-scraped off in the garbage container. Dishes are cleaned

(removal of visible soils) in the far right sink. Rinsing is done in the middle compartment anddishes are to be sanitized in the left sink using a solution of 50-100ppm chlorine (use test stripsto ensure proper concentration). Dishes are to be air dried on the drain table/rack. Employeesare to wash hands prior to handling clean utensils.

The cut table and cut knife are to be washed, rinsed and sanitized at least every 4 hours.

The equipment that will need to be clean-in-place is the ice maker and the pop machine.

The pop machine is to be cleaned daily. Employees are to remove the nozzles and take themback to the 3-compartment sink for cleaning. Using a bucket of soap water the machine is to becleaned. Rinse with a bucket of clear water and wiped down with sanitizing solution (chlorine at50-100ppm) and left to air dry.

The ice machine is to be completely cleaned once a week. The ice is to be removed and the

inside is to be washed, rinsed and sanitized using the 3-bucket method.

GENERAL CLEANING OF THE FACILITY

Floors are to be swept and mopped immediately if there is a spill, or at least at the end of thenight.

Walls are to be cleaned immediately if soiling occurs and/or at least one a week.

The ceiling is to be cleaned at least once a month.

Sanitizing bucket are to maintain a concentration of 50-100ppm chlorine w/ wiping cloths are tobe placed on the counter and changed at least every 4 hours or if the water is visibly soiled.Wiping cloths are to remain in solution when not in use.

Other non-food contact surfaces (counter tops, shelves, etc) are to be cleaned and sanitizeddaily or as soiling occurs.

CHEMICAL STORAGE & LABELING All chemicals are to be stored in the designated chemical storage area (either above the mop

sink or the bottom shelf in the storage area).

If chemicals are taken from the original container and placed in a spray bottle, it is to be labeledas to its contents.

MISCELLANEOUS PROBLEMS

Power loss: Notify health department to inquire about food safety.

Loss of water: Notify health department to inquire about food safety.

Sewer back-up: Notify health department. Effected areas shall be thoroughly washed, rinsed andsanitized.


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Vomit incident:Notify health department immediately to inquire about proper cleaning and disinfection.

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