HACCP, employee hygiene, Danger zone, Food Safety #Restauarnt , food industry

1. 1
TRAINING MANUAL
TABLE OF CONTENTS
 Food Safety
 Apperance and Personal Hygiene
 Unifrom Standards
 Sequence of Service
 Menu Knowledge
 Table set up
 Opening Procedures & Duties
 Closing Procedures
Company Expectations from you
 We expect you to be hard working
 Smart workers
 Reliable
 Trust worthy & Sincere
 Productive
 Team players
 Self-motivated
 Future team leaders to managers
 Long term company builders
 Consistent
 Positive attitude

2. 2
Company vision
VISION
• We are committed to achieve our mission by creating a great work atmosphere where we
genuinely care for each of our guests. We will reflect Values on each other with integrity,
time and decisions. [we need to make sure is our right vision]
MISSION
• To always be the first choice for Great Food, Quality, Service and Value of Money. Friendly
& professional service.
CORE VALUES
 Fun-We strive to make an irresistible place to work, where fun and professionalism co-exist.
 Results-We are a performance driven culture and our success is measured by the results we
deliver to our guests, our team and our organization
 Integrity-We pledge to do the right thing at all times, and in all circumstances. We play by
the golden rule and treat out guests, or business partners, and team the way we all want to
be treated, With dignity and respect.
 Excellence- We exceed expectations by providing superior service and unsurpassed quality
and satisfaction. We strive to make a positive difference in everything we do.
 Consistency and attention to details.
 Service-We embrace the responsibility to provide for an outstanding guest experience, as
well as to improve the quality of life for our team and our communities.
“Our People deserve the very best.”
The company expectation, vision and objectives would be only achieved when everyone
does their part 100% efficiently and professionally.
We thank you all for Being Here Away from home, lets us all strive together to give our
guests
“A HAPPY SNAPPY SERVICE”

3. 3
Training Tools
Personal Hygiene-
Prior to arriving at work:
_ Body and hair showered and washed thoroughly with soap and water
_ Fingernails clean and well-manicured
_ Uniform, pants, socks and shoes clean and neat
_ Body deodorant used, make sure no strong perfumes or deodorant should be used.
_ Cuts or Injuries properly bandaged
_ No Piercing
_ No Facial hair (Neatly trimmed mustache is allowed)
_ When you wear cacao uniform the logos should not be visible when you are out of the
restaurant, always wearing a jacket.
_ All servers carry, 3 pen, a lighter, server pad and enough money change to deal the
customer checks.
Prior to starting work
_ Hair neat and restrained properly
_ Hand jewelry clean and kept to a minimum (wedding bands only).
_ No excessive jewelry (Safety Hazard)
_ Hands and arms washed thoroughly with soap and water
_ Clock in clock out
During your shift:
_ Do not wipe hands on apron or shirt, this can cause cross contamination
_ Do not eat or smoke while working, if you are going for a break never ever smoke where
our customers can see you.
_ Do not touch the face or any body part, while handling food.
_ Do not work if contagious or infected with body sores
_ Any team member with a communicable disease should report condition to the manager
prior to working (i.e. hepatitis)
_ Never leave the floor without manager permission.
_ Team members with open lesions should not work.
_ Only handle food with gloved hands, never use bare hand
_ Change gloves frequently.
_ WASH AND SANITIZE HANDS FREQUENTLY
WASH AND SANITIZE HANDS FREQUENTLY
Hand Washing
The steps to proper hand washing are:
_ Use 110°F water to moisten hands
_ Apply soap
_ Rub hands together for 20 seconds
_ Use hands to wash both arms up to the elbow for 20 seconds

4. 4
_ Rinse hands and arms thoroughly
_ Use paper towelto dry hands and arms
_ Use paper towelto turn off water at sink
_ Apply thin coat of sanitizer gel to hands and rub briskly
All Employees must wash after:
_ Handling raw food
_ Using the restroom
_ Smoking or chewing tobacco
_ Handling money
_ Touching hair, face or any part of body
_ Scratching
_ Using the phone
_ Eating or drinking
_ Coughing or sneezing
_ Shaking hands
_ Removing trash or any cleaning tasks
_ Picking up small items from the floor
Hands must be washed every 30 minutes.
F.I.F.O.
_ First-In, First-Out
_ Rotate all products to ensure freshness
Deliveries
_ Cases of product must never be dropped.
_ All products must be checked for quality at time of delivery
_ All deliveries should be checked in by a manager or team member trained and certified to
accept deliveries
_ Do not accept damaged, smashed products or broken cases
_ Do not accept refrigerated or frozen product that is not at the proper temperature.
(Refrigerated 34°F-38°F and frozen 0°F-10°F)
_ The use by or code dates on the cases should be checked and product out of date should be
returned
_ All products should be dated and rotated upon delivery. (F.I.F.O.)
_ Before signing for a delivery, verify quality and quantity of the complete order and approved
by manager
No staff Would sign any delivery invoice but only the manager
Dishwasher
_ Set up first, at start of shift
_ Clean the sink thoroughly.
_ Fill the dish compartment 3/4 full with hot water (100°F - 120°F)
_ Second stage is for rinsing only
_ The last stage is air drying.
_ Test the sanitizer solution utilizing test strips, SANITIZE ALL
_ Dry and store items at least 6” off the floor and in a clean dry location.

5. 5
Towels
_ Clean buckets should be filled with lukewarm water and sanitizer solution ( 1 cap full per
bucket)
_ Towels should be rinsed out in a bucket of sanitizer solution prior to use and after each
cleaning use.
_ When towels become soiled they should be sprayed off.
_ When towels become badly stained or worn they should be discarded.
_ New towels should be used in the dining room and guest view areas first; when they
become stained they should be used in non-guest view areas or back of the house only.[ the
cloths which is been used in dining area should not be used in back areas]
Towels should never be used in the restroom, use paper towels only.
Refrigerator Storage
_ When storing raw meat, place beef above poultry. All the prepared food should be stored
on top, followed by diary, vegetable and meat, incase if we keep everything in one fridge or
freezer
_ Avoid constantly opening and closing the door.
_ Do not overload the refrigerator or freezer- prevents air circulation needed to maintain
proper temperatures.
_ Wrap all food in moisture-proof material or containers- minimize cross-contamination, odor
absorption, and loss of flavor, discoloration and dehydration.
_ Clean and sanitize all interior parts regularly. Spills and food particles become homes for
bacteria.
_ Store vegetables, dairy products and eggs on higher shelves and near the front of the
refrigerator.
Dry Storage
_ Shelves should be labeled and organized.
_ All products must be stored at least six inches off the floor and at least 60Cm away from
the ceiling.
_ A neat and organized dry storage area will reduce inventory and ordering errors. It will
also simplify and speed up the inventory process.
_ Product should be stored so that dates are visible and easy to read.
_ Product should be stored away from equipment that gives off heat.
_ Products such as cups and lids should be stored on the shelves in the original case, with
the box top cut off, when the case is opened.
_ Serving containers, such as cups and chili bowls must be kept covered and free of dust.
_ Cleaning supplies must be stored in an area separate from food and packaging supplies.
Freezer Storage
_ Freezer should be maintained at 0°F - 10°FFreezer doors should remain closed.
_ All freezers should have a thermometer located in the warmest part of the freezer (Located
in the center part of the unit)
_ Products should not be stored in front of fans in a manner that will prevent good air
circulation throughout the freezer.
Lights inside the freezer should be turned off after each use

6. 6
Food Handling
_ Hands must be washed every 30 minutes.
_ Frequent hand washing will help to prevent the spread of bacteria, germs and disease.
_ LWC requires plastic gloves to be worn at the Prep station only, when handling food
_ Never set used gloves on a counter or prep surface, as this could cause cross
contamination.
_ Do not handle raw ground beef and then handle any items
_ Cross contamination is the spreading of disease organisms or bacteria from an infected
area to a clean area via utensils, food, hands or incorrect storage
[Cross contamination takes place through physical, chemical and biological hazards, better to
give a brief idea to the staff.]
Temperatures
Below are some key temperatures:
Walk-In 34° F to 38°F
Freezer -10°F to 0°F
Line Freezer 5°F to 10°F
Line Fridges 34° F to 38°F
Soft Drinks 34° F to 38°F
Include the food cooking temperature and explain regarding danger zone
Salmonella
Salmonella is a large group of bacteria that can cause food borne illness
_ It is found primarily in poultry, eggs and meat.
_ The best prevention for salmonella is proper use of gloves and frequent hand washing and
cooking products to an internal temperature of 155°F or higher to kill the bacteria.
Weekly Cleaning Responsibilities
Back room refrigerator and freezer interior walls, shelves, doors and gaskets [ kitchen cooking
area walls should be cleaned every day]
_ Soda dispenser ice bin
_ Sandwich table refrigerator interior walls, shelves, doors and gaskets
_ French fry freezer interior walls, shelves, doors and gaskets
_ Ice cream freezer interior
_ Shake syrup containers and pumps [should be clean every day]
_ Refrigerated drawers’ interior, slides and gaskets
_ Interior of dining room trash receptacles
_ All dining room, line and back room trash can interiors
_ Listed in Redbook
_ No one wants to visit a place that may jeopardize the safety of them or their family.
_ A single incident of food borne illness can be devastating to your business.
All equipment’s air filters should be taken out and cleaned.

7. 7
Store Sanitation
_ A poorly maintained, dirty restaurant sends a message to our guests that we don’t care
about them, their health and safety.
_ It is unacceptable for our restaurants to be dirty, unkempt or unattractive.
_ We have a commitment to our guests to maintain the highest levels of personal hygiene,
restaurant cleanliness and store sanitation.
Explain what are the chemicals should be used to clean the floor, equipment and followed by
sanitizing, mention the ratio of the mix.
Restaurant Odors
The following is a list of where odors may come from:
_ Floor drain traps are dry
_ Floor drain traps are broken
_ Broken or bad ring seal on toilet
_ Floor drain covers or catch basins are filled with debris
_ Dirty H.V.A.C. Filters
_ Broken floor tile or baseboard tiles get water and organic matter trapped under or behind
_ Loose connections or broken lines after “P” traps on sinks
_ In damp unclean areas, such as, inside walls, under counters and behind cooking
equipment where organic material may accumulate, rot and deteriorate
_ Drain lines on soda dispensers not cleaned regularly
_ Drain line on dipper well not cleaned regularly
_ Shake area and ice cream cabinet not cleaned properly
_ Soda conduit line may get water and organic matter in it
_ Plumbing roof vent too close to H.V.A.C. unit or make-up air.
_ Plumbing vent broken or not extended to the roof
_ Most of these can be eliminated with proper cleaning and maintenance
_ For drains & P traps pour bleach down the drain
If the issue is equipment call the proper service department
Trainer Signature:______________________
Employee Signature:_____________________
Date :_____________________