1. Proper hand washing is critical to serving safe food. Wash your hands immediately after using restrooms, handling raw or cooked foods, and after handling chemicals.

2. All kitchen staff to wear proper hair restraints.(Issued by Hillcrest)

3. Gloves to be worn by all cooks when you serve food at all times.. It is also recommended that they be worn while doing prep.

4. Aprons are to be worn at all times and they must be clean.

5. Kitchen staff cannot work with open cuts or wounds. Any injury to the skin must be covered; if on hands, gloves must be worn. Any kitchen staff that have been told they have a Communicable Disease or Illness, ie; E Coli, Salmonella, Shigella or Hepatitis A, can not work until cleared by the Health Department.

6. MSDS sheets must be available and accessible to all staff.

7. Knives are to be under control of cooks at all times, they must be locked in a safe location when not attended.

8. All open containers of food or leftovers must be covered and dated and properly stored.

9. All dry goods that are open must be covered and stored in a container indicating the name of the product.

10. All items stored must be 6” off the floor and 12” from the ceiling.

11. All temperature logs, knife logs, and production sheets must be filled out daily.

12. Doe forms (FP-9) filled out after breakfast and lunch.

13. All assigned cleaning items to be completed according to schedule.

As with any protocol, things may change from time to time. Any changes will be communicated to you.
Revised 11-03-09