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.

• Wash hands thoroughly (minimum 20 seconds with hot, soapy water) before handling food, after breaks, after touching raw food, after using the restroom. :contentReference[oaicite:2]{index=2}
• Wear clean uniforms or aprons, hair tied back or covered, minimal jewelry, closed-toe non-slip shoes. :contentReference[oaicite:3]{index=3}
• 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.

• Use separate cutting boards, utensils, pans for raw meats, seafood, poultry, and ready-to-eat items. :contentReference[oaicite:4]{index=4}
• Store raw foods below cooked/ready-to-eat foods in refrigerators to avoid drip contamination. :contentReference[oaicite:5]{index=5}
• Clean and sanitize surfaces and tools between uses — raw food contact → next task. :contentReference[oaicite:6]{index=6}
• Label and store allergens separately; prevent shared equipment misuse.

• Cook proteins and high‐risk items to internal temperatures:
  1. Poultry (whole or parts): 165 °F / 74 °C. :contentReference[oaicite:7]{index=7}
  2. Ground meats: ~155-160 °F / 68-71 °C. :contentReference[oaicite:8]{index=8}
  3. Fish/seafood: 145 °F / 63 °C. :contentReference[oaicite:9]{index=9}
• Hot holding: Keep hot foods at 135 °F (57 °C) or above until service. :contentReference[oaicite:10]{index=10}
• Cold holding: Keep cold foods at 41 °F (5 °C) or below. :contentReference[oaicite:11]{index=11}
• Avoid partial cooking unless approved; never leave items in the “Danger Zone” (41 °F–135 °F / 5 °C–57 °C) for too long. :contentReference[oaicite:12]{index=12}

• 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. :contentReference[oaicite:13]{index=13}
• Reheat leftovers or previously cooked items to 165 °F before service. :contentReference[oaicite:14]{index=14}
• Use FIFO (First In, First Out) for stock rotation; label date, item name, and use-by. :contentReference[oaicite:15]{index=15}
• Store food at least 6 inches off the floor, covered or wrapped. :contentReference[oaicite:16]{index=16}
• Keep storage areas clean, dry, and free of pests or leaks.

• Clean and sanitize all food‐contact surfaces, utensils, equipment after each use or whenever switching tasks. :contentReference[oaicite:17]{index=17}
• Use approved sanitizers (chlorine, QUATs, iodine) at correct concentrations – follow label contact times. :contentReference[oaicite:18]{index=18}
• High-touch surfaces and equipment (door handles, faucet levers, walk-ins) must be cleaned/sanitized regularly. :contentReference[oaicite:19]{index=19}
• Schedule deep cleaning weekly: behind equipment, ceiling fans, exhaust hoods, storerooms. :contentReference[oaicite:20]{index=20}
• Maintain a cleaning schedule and log; assign staff to specific daily/shift tasks.

• Maintain temperature logs: refrigeration, hot holding, cooking temps.
• Keep cleaning logs and sign-offs.
• Perform self-audits monthly: review food safety system, equipment, procedures. :contentReference[oaicite:21]{index=21}
• Display hand‐washing signage at sinks; ensure documentation of training.
• Review consumer food‐recall alerts from suppliers; remove/discard affected product immediately. :contentReference[oaicite:22]{index=22}

• Store trash securely and remove it at least nightly. Avoid overflow that attracts pests. :contentReference[oaicite:23]{index=23}
• Ensure exterior doors, windows, and vents are sealed; maintain screens.
• Keep floors dry, equipment elevated for cleaning access; repair leaks, cracks promptly. :contentReference[oaicite:24]{index=24}
• Grease traps and hoods cleaned as required; ventilation must operate properly.
• Report all maintenance issues using Facilities Reporting system.

• 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.

• All staff must complete food safety training (e.g., ServSafe or equivalent) and refresh annually. :contentReference[oaicite:26]{index=26}
• 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.

• 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.