Standard Operating Procedure Backyard B-B-Q

HANDWASHING - All employees will be trained by our certified food manager in the exact handwashing procedure ( Use water as hot as you can stand, Soap hands and lower forearms, Scrub for 20 seconds, Dry with paper ) and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. Their will be two sinks clearly labeled as the designated handwashing sinks. All employees will be required to wash hands at beginning of shift, after using restroom, after coughing, sneezing, using tissue, eating, drinking, smoking,or handeling money between glove changes, after handling dirty dishes, touching hair, during food preparation as often as necessary to prevent cross-contamination,after handling trash or chemicals. One employee per shift will be assigned to make sure that all handwashing sinks, including bathrooms, are supplied with soap and paper towels. Shift manager will lead by example by continually modeling appropriate handwashing practices and will monitor employee handwashing and assure that sinks have the necessary supplies. Handwashing Standard Operating Procedure Use water as hot as you can stand, Soap hands and lower forearms, Scrub for 20 seconds, Dry with paper towel. PERSONAL HYGIENE - All employees will be trained by our certified food manager in the exact personal hygiene procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All employees clothing must be clean at beginning of shift. any cuts, burns, skin infections or wounds will be covered with bandage if on hands the bandage will be covered with glove. Eating will only be done on brake away from food or equipment. Drinking will be allowed in preparation area only with a disposable cup with lid and straw. No tobacco uses will be allowed on premise if a employee wishes to use any tobacco products it will be on brake and off premise only PREVENTING BARE HAND CONTACT WITH FOOD All employees will be trained by our certified food manager in the exact Food Handling procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All employees who do any preparation of food will be required to use gloves, tongs, spatulas, or deli tissue. EMPLOYEE ILLNESS All employment offers will be conditional upon the ansir to the fallowing questions. Do you have any of the BIG FOUR: Salmonella Typhi (Typhoid Fever), Shigella (Shigellosis), Escherichia Coli O157:H7, or Hepatitus A virus. Have you been exposed to or are suspected of causing a confirmed outbreak, of any of the BIG FOUR. Do you live with a household member who has any of the BIG FOUR or b. if a household member works in or attends a setting where any of the BIG FOUR have caused a confirmed outbreak. employees will be trained by our certified food manager in the exact rules and procedure regarding Employee Illness and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All Employees must report if they have any of the BIG FOUR. All Employees must report if they have diarrhea, fever, vomiting, jaundice, sore throat with fever, or lesions containing pus on an exposed body part. All Employees must also report if they have been exposed to or are suspected of causing a confirmed outbreak, of any of the BIG FOUR. They must also report if: a. they live with a household member who has any of the BIG FOUR or b. if a household member works in or attends a setting where any of the BIG FOUR have caused a confirmed outbreak. Our certified food manager will notify the local health department when a food employee is diagnosed with an illness due to any of the BIG FOUR: Salmonella Typhi (Typhoid Fever), Shigella (Shigellosis), Escherichia Coli O157:H7, or Hepatitus A virus. PURCHASING FOOD FROM APPOVER SOURCES All food for Backyard B-B-Q will purched from Gordens Food Servrce, Siyco, or suppliers who are getting their products from licensed reputable purveyors and manufacturers who inspect goods and follow public health laws. CLEANING AND SANITIZING FOOD CONTACT SURFACES All employees will be trained by our certified food manager in the exact Cleaning and Sanitizing Food Contact Surfaces procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All food contact surfaces that normally comes into contact with food will be using the 3-step process on surfaces: 1. Wash, 2. Rinse, 3. Sanitize. All equipment that cannot be immersed in a sink will be cleaned and sanitized Following Food Code and manufacturer specifications and the manufacturer’s label and Material Safety Data Sheet (MSDS) for cleaners and sanitizers CROSS CONTAMINATION PREVENTION All employees will be trained by our certified food manager in the exact procedure To Prevent Cross Contamination and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container. All utensil used to taste food that will be served or sold will be disposadle and used only once. All beef, fish, pork and poultry will be keeped in sepret desganated contaners from each other unless intentionally mixing during preparation. All food will be stored in package, covered container or wrappings. All cutting boards will be properly manage. Washing, rinsing and sanitizing cutting boards and food contact surfaces between preparing raw and ready-to-eat foods is required. All surfaces that are used to prepare same food for many hours, clean and sanitize at least every four hours. All raw and ready-to-eat foods will be prepared at different times or in different areas. All food will be Stored in this order in refrigerator.
Top shelf
Ready-to-eat-foods
Fish
Beef Roasts, Steaks
Ham, Pork Chops, Eggs
Ground Meat
Bottom shelf
Poultry. All fruit and vegetables will be washed thoroughly. All plates or silverware will be disposadle. WAREWASHING All employees will be trained by our certified food manager in the exact WAREWASHING procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All pots, pans, utensils, etc. will be washed, rinsed and sanitized after being used. Dishwashing sinks require the following steps:
o scrape food from dishes into disposal or garbage,
o wash in hot soapy water,
o rinse in clear hot water,
o sanitize by soaking in a chemical sanitizing solution, and
o air dry. We will only used approved chemical sanitizers containing either chlorine, iodine or quarternary ammonium and follow all manufacturer's instructions. DATE MARKING READY TO EAT FOODS - All employees will be trained by our certified food manager in the exact Date Marking Foods procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All foods that are potentially hazardous*, ready-to-eat and that will be held more than 24 hours will be be marked at the time of preparation, or in the case of a commercially processed food, at the time that the container or packaging is opened. TIME AND TEMPERATURE CONTROL FOR COOKING - All employees will be trained by our certified food manager in the exact Time and temperature control for cooking potentially hazardous food procedure and also will receive a copy of The Backyard B-B-Q employee handbook upon hire which will include all of are (SOP)that they will be required to read and sigh a statement that they understand all Standard Operating procedures this will be kept on record. All Poultry, stuffing, casseroles will be cooked to a internal temperatures of 170°F or greater. Pork will be cooked to a internal temperatures of 155°F or greater. Fruits and vegetables that are cooked for hot holding will be cooked to a internal temperatures of 170°F or greater. Pork will be cooked to a internal temperatures of 155°F or greater.