Section 5 — Food Safety Policy¶

Employee Health and Personal Hygiene¶

Grooming¶

Arrive at work clean — clean hair, teeth brushed, bathed, deodorant used daily.

Handwashing¶

Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water (at least 100°F recommended) for 20 seconds:

When entering the facility before work begins
Immediately before preparing food or handling equipment
As often as necessary during food preparation when contamination occurs
In the restroom after toilet use, and again at your workstation when you return
After touching face, nose, hair, or any other body part, and after sneezing or coughing
After cleaning duties
Between each task and before wearing disposable gloves
After smoking, eating, or drinking
Any other time an unsanitary task has been performed (garbage, cleaning chemicals, wiping tables, picking up dropped food, etc.)

Technique: soap from a dispenser, lather at least 10 seconds; use a sanitary nailbrush under fingernails; lather between fingers 10–15 seconds; wash only in designated hand sinks — never production sinks; dry with single-use towels; turn off faucets with a paper towel; open the door with the towel and discard it.

Fingernails¶

Trimmed, filed, and maintained so edges and surfaces are cleanable and not rough.

Proper Attire¶

Appropriate, clean clothing. No tank tops for men. Comfortable shoes appropriate for slippery floors.
Wear disposable gloves over any cuts, sores, rashes, or lesions. Wear gloves when handling ready-to-eat foods that will not be heat-treated.
Change disposable gloves as often as handwashing is required. Wash hands before donning and after discarding gloves.

Illness¶

Report flu-like symptoms, diarrhea, and/or vomiting to the shift supervisor — employees with these symptoms are sent home (unless symptoms are from a noninfectious condition; such employees may be reassigned to tasks with no risk of transmitting disease through food). Diagnoses of Norovirus, Hepatitis A, nontyphoidal Salmonella, Salmonella Typhi, Shigella, or Shiga toxin-producing E. coli must be reported to the shift supervisor, and the diagnosed employee excluded from the operation.

Cuts, Abrasions & Burns¶

Bandage any cut, abrasion, or burn that has broken the skin; cover hand bandages with gloves or finger cots and change as appropriate; inform the shift supervisor of all wounds.

Smoking, Eating & Gum Chewing¶

Smoke only in designated areas — never inside the building or in the outdoor bar work area. Eat and drink only in designated areas. A closed beverage container may be used in the bar work area if handled to prevent contaminating hands, container, exposed food, clean equipment, utensils, linens, and single-use articles.

Glove and Utensil Use¶

Gloves or utensils are used for handling all ready-to-eat foods and garnishes, and are mandatory when hands have cuts, sores, burns, or lesions. All employees handling food or utensils must:

Wash hands thoroughly before putting on gloves and when changing gloves
Change gloves: at the start of each new task; when soiled or torn; after four hours of continual use
Utensils (deli tissue, spatulas, tongs) may be used as an alternative to gloves
Cover cuts and sores with clean bandages; bandaged hands wear clean gloves or finger cots at all times

Tasting Method¶

Use the two-spoon (or two-cup) tasting method:

Remove a sample from the container with one spoon/cup.
Transfer the sample to a second spoon/cup, away from the original food container or prep area.
Taste from the second spoon/cup.
Never reuse tasting spoons/cups — clean, sanitary ones every time, always two.

Eating and Drinking in the Workplace¶

Eat only in designated areas — never in production or service areas (cooks tasting for quality excepted). Drinking from a closed container is permitted in the bar work area.

Breaks and Meals¶

Take breaks and meals in the BOH breakroom, customer service areas, or storage areas — away from production and service. Wash hands before returning to any foodservice area.

Contact with Blood and Bodily Fluids¶

Handle blood and bodily fluids to minimize cross-contamination and exposure of employees, consumers, food, and surfaces:

Contain the source of the blood
Wear disposable gloves when exposed; dispose of contaminated gloves so they contact no people, food, or equipment; dispose of any contaminated food
Clean and sanitize any affected food-contact surfaces; wash cleaning supplies after use
Follow procedures outlined by the Head Bartender; seek assistance from someone trained in handling blood/bodily fluids as needed

SOP — Cleaning and Disinfecting after Body-Fluid Incidents¶

Body fluids — vomit, diarrhea, blood — are potentially infectious. Norovirus spreads easily via projectile vomiting and needs only a low infectious dose; this procedure is designed to kill it.

Contain the affected area. Discontinue foodservice if the spill is in a prep or service area. Block off the spill from staff and customers until cleanup and disinfection are complete. For vomit, contain all areas within 10 feet.
Contact the Head Bartender or owner.
Exclude symptomatic employees. Anyone with vomiting or diarrhea is sent home (see Employee Health).
Designated, trained employees clean the spill.
Cleaning process:
PPE: disposable non-latex (vinyl/nitrile) non-powdered gloves; consider double gloving; replace if torn or visibly soiled; keep hands away from face
Remove visible body fluid: pour sand or liquid-spill absorbent on the spill; remove with a disposable scoop and paper towels
Clean with soap and water using paper towels and/or a disposable mop head (fresh gloves first), including surfaces that may have been contaminated; bag waste in a plastic garbage bag
Work clean-to-dirty; for body-fluid spills clean from the edges toward the center; bathrooms last; top-to-bottom; floors last; separate clean from soiled linens
Disinfecting process (fresh gloves; full PPE including face mask with eye protection or goggles; ventilate well):
Non-absorbent surfaces (tile, stainless): chlorine bleach solution mixed immediately before use — 1000 ppm for non-porous hard surfaces (~1/3 cup household 5.25% bleach, or 1⅔ Tbsp 8% concentrated bleach, per gallon of ~75°F water) in a chemical-use bucket
Porous surfaces (natural stone, unsealed concrete): 5000 ppm (1⅔ cups household bleach or ~1 cup concentrated bleach per gallon)
Opened household bleach loses effectiveness after 30 days — use a new bottle every 30 days for solutions
Spray disinfecting solution on all affected and possibly-affected surfaces; for vomit, disinfect everything within 25 feet; allow at least 5 minutes contact time; rinse with potable water; air dry; keep the area ventilated
Post-disinfection: treat food-contact surfaces in the affected area as soiled — clean and sanitize per the Equipment Cleaning SOP.
Discard potentially contaminated food (fresh gloves): dispose of exposed food and containers that may have been contaminated; for vomit, discard all food within 25 feet (sealed intact containers, e.g. cans, may be salvaged if adequately cleaned and disinfected). Have a second employee — one not handling contaminated food — inventory and record what was discarded. Remove gloves, bag them, wash hands.
Handling clean-up materials: double-bag soiled linens/clothing; avoid shaking laundry; launder hot with a Norovirus-effective detergent on the longest cycle, then machine dry. Bag all PPE and cleaning materials, tie securely, place in a second bag, discard in the designated disposal area. Clean then disinfect non-disposable items (bucket, mop handle); air dry. Remove gloves last, bag, wash hands per Handwashing SOP.

A disinfectant registered as effective against Norovirus by the EPA may be used if approved for food facilities — consult the manufacturer regarding food-contact use.

Equipment Cleaning and Sanitizing¶

Equipment is washed, rinsed, and sanitized after each use. Users are responsible for removable parts after each use; equipment handling potentially hazardous foods is cleaned at least every four hours:

Disassemble removable parts.
Three-sink method: wash, rinse, sanitize. Verify sanitizer concentration each meal period and per policy:
Quaternary ammonia — 200 ppm, immerse 30 seconds
Iodine — 12.5–25.0 ppm, immerse 30 seconds
Chlorine — 50–99 ppm, immerse 7 seconds
Wash, rinse, sanitize stationary food-contact surfaces.
Air dry all parts.
Do not re-rinse after sanitizing unless the rinse comes from a ware-washing machine or the sanitizer instructions call for it.
Re-assemble.

Ice Machine Usage¶

Wash hands before handling the scoop or portioning ice.
Use a scoop to transfer ice to a clean, sanitized container. Store the scoop in a sanitary manner adjacent to the machine — never in the ice storage bin. Clean and sanitize the scoop daily.
Keep the ice machine lid closed when not in use.
Never use bare hands or dip a glass directly into the bin — cross-contamination or a physical hazard (glass) could result.
Store and transport ice in designated containers only — never containers that formerly held chemicals or potentially hazardous foods.

Pest Control¶

The bar remains free of pests; if pests are found they are controlled, including via a licensed Pest Control Operator (PCO), under an integrated pest management (IPM) program.

Deny access: use reputable suppliers; check all deliveries before they enter the bar; refuse shipments with signs of infestation (e.g., gnaw marks on cartons); keep exterior openings closed tightly and check door fit during regular cleaning; report signs of pests to the Head Bartender; report openings, cracks, or broken seals to the Manager.

Deny food, water, and shelter: dispose of garbage quickly and correctly — clean, covered containers indoors and out, spills cleaned immediately, containers washed/rinsed/ sanitized regularly; store recyclables in clean, pest-proof containers away from the building; store deliveries promptly — everything at least six inches off the floor and six inches from walls; refrigerate attractive opened foods (powdered milk, cocoa, nuts) — insects go inactive below 41°F; keep opened cereals/grains in tightly-lidded containers; rotate FIFO so pests can't settle and breed; clean thoroughly and regularly.

Pesticides: the PCO decides if/when pesticides are used, and stores and disposes of them. Any over-the-counter pesticides on site: keep in original containers, in locked cabinets away from food storage/prep, aerosols away from heat (>120°F risk of explosion); check local rules before disposal; keep the MSDS on premises.

Facility and Equipment Maintenance¶

Managers and Shift Leaders maintain the facility and equipment:

Hand-sink areas stocked with soap and disposable towels or working air dryers at all times
Toilets functioning and clean
Routine water-temperature checks: hot ≥110°F, cold ~70°F at all sinks
No back-siphonage possibility
Food waste and rubbish in rodent/insect-proof containers with tight lids
Cooling equipment temperatures taken and recorded routinely (see the freezer/refrigerator Temperature Records); heating equipment likewise; holding equipment at least daily
Ventilation systems monitored and cleaned on the recommended schedule
All bar equipment well-maintained; preventive maintenance contracted for all equipment including cooking-equipment calibration; all preventive and repair work logged
Temperature logs reviewed for completeness and problem areas; follow up on any equipment issues

Cleanliness and Sanitation of the Customer Service Area¶

Before service: clean and sanitize tables; wash hands before handling place settings, food, or beverages; protect preset tableware (wrapped, covered, or inverted).

During service: handle dishes, glasses, cups, and flatware by non-food-contact surfaces only; wipe spills immediately with designated cloths and appropriate sanitizing solution (quat 200 ppm / iodine 12.5–25 ppm / chlorine 50–100 ppm).

After service: wipe table seats after tabletops are cleaned and sanitized; sweep and mop floors or vacuum carpet after meals.

Cleanliness and Sanitization of the Bathrooms¶

Each day: clean and sanitize toilets, partitions, sinks, countertops, walls, and floors with an anti-bacterial disinfectant/cleanser; turn on cleaning lights (20–30 foot-candle); follow the special procedure for the men's urinal (use the provided brush to reach all small spaces, especially the freshwater distribution tray); ensure hand dryers work; keep toilet paper, paper towels, and liquid soap stocked; follow the special procedure for the women's partitions (spray thoroughly with disinfectant/cleanser, wipe dry with a clean cloth); do all cleaning with the additional cleaning lights on.

Throughout operation: wipe spills immediately (quat 200 ppm, designated cloths); monitor cleanliness and restock paper products and soap as needed.

Securing the Outside Bar During Non-Operational Hours¶

Before service: remove the protective covering and store it appropriately; clean and sanitize tables and drink rails; remove debris from chairs.

During operation: wipe spills immediately (quat 200 ppm, designated cloths).

After service: clean all bar service areas and surfaces with quat 200 ppm; empty ash buckets and replace sand; wipe seats after tabletops; sweep and mop; secure the bar service area with the custom cover; close and lock all garage doors.

Purchasing¶

Food is purchased only from approved vendors:

Understand regulations for specific foods; purchase packaged/processed food only from suppliers sourcing from licensed, reputable purveyors following good manufacturing practices
Fresh produce may be purchased directly from local growers (no inspection process exists for these non-potentially-hazardous foods, except melons and fresh alfalfa sprouts); ensure packages are clean and maintain product integrity per written specifications
Purchase pasteurized dairy only
Visit approved vendors to verify clean warehouses, safe storage/handling, and secure facilities; observe that delivery vehicles are temperature-controlled; use written product specs so vendors know what is to be delivered

Visitors in the Kitchen¶

Keep kitchen visitors to a minimum. When present, visitors follow kitchen food-safety practices: limit access to production areas, provide hair restraints, require handwashing per our procedures, observe and monitor visitors throughout.

New Employee Orientation — Food Safety¶

All bar employees receive basic food-safety training prior to or during their first day:

Meet with the Head Bartender for training on basic food safety procedures
Review each point of the Food Safety Checklist with the Head Bartender — each procedure discussed thoroughly with food-safety implications
Ask questions whenever a policy or procedure is unclear
Read, sign, and date the statement at the end of the checklist indicating understanding and agreement

Food Safety Training Program¶

Initial training includes food allergy awareness; training is ongoing:

Basic food-safety training in new-employee orientation
Supervisory employees offered a food-safety certification course
Outside resources (extension specialists, vendors, health inspectors, qualified trainers) used for food safety and HACCP training
References provided (e.g., online training)
Staff observed daily to confirm food-safety knowledge in practice
All employees maintain a current Food Handler's Certificate

Acknowledgment: By signing this handbook electronically, I agree it is my responsibility to understand these policies and procedures, and I agree to adhere to the standards set forth. I understand following these policies and procedures is a condition of employment.