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Food Service

Purpose:

In many work environments, employees can make a big difference- in positive as well as negative ways. This is especially true in food service, where any worker can introduce a sanitation or safety hazard at any point in the food production process. Most food borne illnesses are caused by bacteria or other microorganisms spread by workers. In addition to human suffering, an outbreak of food borne illness can result in a damaged reputation as well as financial loss. By its nature, the food service environment is full of hazards to employees' safety. Knives, slicers, grinders, glass, hot surfaces and liquids, and wet or greasy floors are only a few of the risks food service employees face everyday. Fortunately, most accidents also involve human error and, therefore, can be prevented.

The Company will ensure that proper safety procedures are implemented to prevent food borne illnesses and injuries to employees and customers.

Responsibilities:

When it comes to food safety, every activity is significant. So is every worker. The importance of the individual in maintaining a safe and sanitary food service operation cannot be over-emphasized.

On any given day, every food service employee has many opportunities to cause sanitation and safety problems- and to prevent them. The vast majority of these encounters may go unnoticed, whether or not the employees' actions are appropriate. A false sense of security may prevail until a seemingly minor, harmless action results in catastrophe.

a. The Food Service Safety Manager is responsible for protecting customers by serving safe and wholesome food. To accomplish this, the Food Service Safety Manager will educate and motivate every employee in the proper procedures of safe food preparation and handling. In addition, the Food Service Safety Manager must recognize factors in the workplace that has accident potential.

The Food Service Safety Manager shall also:

• Make and provide frequent inspections of the facility.

• Monitor the work methods, hygiene, and attire of employees.

• Ensure the facility and equipment are maintained in a clean and sanitized condition.

• Identify and dispose of potentially hazardous foods

• Maintain a record keeping system to document how food flows through the food service process, from purchasing through service and disposal.

• Inspect, date, and label food when it is received.

• Store foods in sanitary conditions.

• Prepare, handle, cook, and serve foods safely and according to Company procedures.

• Ensure safe working conditions. Any unsafe equipment or material shall be tagged and rendered inoperative or physically removed from its place of operation.

• Permit only qualified personnel to operate tools, equipment, and machinery according to safe work practices.

• Providing necessary protective equipment to employees.

• Ensure that tools, machinery, and equipment are properly maintained, used, cleaned, and sanitized.

• Taking immediate action to correct any violation of safety rules observed or reported to them.

• Maintain appropriate and current Material Safety Data Sheets (MSDS).

• Keep a current inventory of all hazardous materials.

• Training employees in the proper use of fire extinguishers, and fire and evacuation procedures.

• Training employees on the use of the Heimlich maneuver.

• Keep samples of all potentially hazardous foods served in the facility in the refrigerator or freezer for 48 hours. Constantly dispose of old samples as new samples are added. (Samples shall be labeled with contents and date, and marked with "DO NOT USE").

b. Employees- Good hygiene and safe work practices shall be followed by all employees. Employees shall be thoroughly trained in the proper storage, preparation, serving, and disposal of food. Employees shall also be trained in the safe use of equipment, machines, and tools. Only employees who have been trained and those undergoing supervised on-the-job training (OJT) shall be allowed to use food service equipment, machines, and tools.

Employees shall also:

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