McFiler's / Hub Wiki

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
====== Kitchen: Food Safety ======

Food safety isn’t an option — it’s a requirement. Every team member at McFiler’s & The Hub Bar & Restaurant must know these standards and follow them **every time**.  
Our goal: zero violations, no guest illness, a safe and trusted kitchen.

----

===== 1. Personal Hygiene & Staff Standards =====
  * Wash hands thoroughly (minimum 20 seconds with hot, soapy water) **before** handling food, after breaks, after touching raw food, after using the restroom.   
  * Wear clean uniforms or aprons, hair tied back or covered, minimal jewelry, closed-toe non-slip shoes.  
  * Gloves must be changed when moving between tasks (e.g., raw meat → ready-to-eat food).  
  * Report to management immediately if you are sick, vomiting, or have a visible wound.  
  * No eating, drinking, or chewing gum in prep areas.

----

===== 2. Preventing Cross-Contamination =====
  * Use **separate cutting boards, utensils, pans** for raw meats, seafood, poultry, and ready-to-eat items.  
  * Store raw foods **below** cooked/ready-to-eat foods in refrigerators to avoid drip contamination. 
  * Clean and sanitize surfaces and tools between uses — raw food contact → next task. 
  * Label and store allergens separately; prevent shared equipment misuse.

----

===== 3. Safe Cooking & Holding Temperatures =====
  * Cook proteins and high‐risk items to internal temperatures:  
    - Poultry (whole or parts): 165 °F / 74 °C. 
    - Ground meats: ~155-160 °F / 68-71 °C.  
    - Fish/seafood: 145 °F / 63 °C.  
  * Hot holding: Keep hot foods at **135 °F (57 °C) or above** until service. 
  * Cold holding: Keep cold foods at **41 °F (5 °C) or below**.   
  * Avoid partial cooking unless approved; never leave items in the “Danger Zone” (41 °F–135 °F / 5 °C–57 °C) for too long. 

----

===== 4. Cooling, Reheating & Storage =====
  * For cooling cooked items: bring down from ~135 °F to ~70 °F within **2 hours**, then to 41 °F or below within **4 more hours**. 
  * Reheat leftovers or previously cooked items to **165 °F** before service. 
  * Use **FIFO (First In, First Out)** for stock rotation; label date, item name, and use-by.   
  * Store food at least **6 inches off the floor**, covered or wrapped.  
  * Keep storage areas clean, dry, and free of pests or leaks.

----

===== 5. Absolute Cleaning & Sanitizing Standards =====
  * Clean and sanitize all food‐contact surfaces, utensils, equipment **after each use** or whenever switching tasks.  
  * Use approved sanitizers (chlorine, QUATs, iodine) at correct concentrations – follow label contact times.   
  * High-touch surfaces and equipment (door handles, faucet levers, walk-ins) must be cleaned/sanitized regularly. 
  * Schedule deep cleaning weekly: behind equipment, ceiling fans, exhaust hoods, storerooms.  
  * Maintain a cleaning schedule and log; assign staff to specific daily/shift tasks.

----

===== 6. Inspection, Documentation & Audits =====
  * Maintain **temperature logs**: refrigeration, hot holding, cooking temps.  
  * Keep cleaning logs and sign-offs.  
  * Perform self-audits monthly: review food safety system, equipment, procedures. 
  * Display hand‐washing signage at sinks; ensure documentation of training.  
  * Review consumer food‐recall alerts from suppliers; remove/discard affected product immediately.  

----

===== 7. Pest Control & Facility Maintenance =====
  * Store trash securely and remove it at least nightly. Avoid overflow that attracts pests.  
  * Ensure exterior doors, windows, and vents are sealed; maintain screens.  
  * Keep floors dry, equipment elevated for cleaning access; repair leaks, cracks promptly. 
  * Grease traps and hoods cleaned as required; ventilation must operate properly.  
  * Report all maintenance issues using [[facilities:reporting|Facilities Reporting]] system.

----

===== 8. Allergen Handling & Service =====  
  * Clearly label and identify allergens in recipes and menu items.  
  * Use dedicated equipment/tools when preparing allergen-free meals.  
  * Avoid cross‐contact: change gloves, wash hands, sanitize surfaces between allergen and non-allergen preparation.  
  * Train staff to advise guests that while we do our best, our kitchen handles allergens and cross‐contact is possible.

----

===== 9. Staff Training & Culture =====  
  * All staff must complete food safety training (e.g., ServSafe or equivalent) and refresh annually. 
  * New hires must be oriented on food safety program within first week.  
  * Foster a culture of “safety first” — if you aren’t sure, stop and ask.  
  * Encourage staff to **report issues immediately** (temperature failure, contamination, accident) without fear of repercussion.

----

===== 10. Why Food Safety Matters =====  
  * Protects our guests from foodborne illness and our brand from bad reviews or closures.  
  * Builds trust — guests return when they feel safe and confident.  
  * Reduces waste and cost by maintaining proper storage, rotation, and handling.  
  * Keeps us compliant with regulations and ensures the business can operate without interruption.

----

✨ By consistently applying these standards, we align every shift, every station, and every person with the mission: to serve safe, delicious, and trustworthy food.  
Let’s commit to excellence — the kitchen starts the guest experience.