This is the Spin Juice House Operations Manual.. The information contained in this is confidential and is a trade secret of Spin Juice House. Accordingly, no person having access to this manual may disclose the contents of this Manual to the public or any person not authorized by Spin Juice House. This manual may not be copied, reproduced or distributed in any manner.
We want our product to encourage our community to transform their bodies from inside out evolving into a more nutritious self by adapting a healthier lifestyle.
The degree of success the operation has depends on your ability to seek excellence. Accept nothing less than perfect. It takes people who are vigilant to ensure that the best product is the only product on the table
Remember,
NOBODY RAVES ABOUT AVERAGE.
With this in mind, we developed these manuals to use in your store. Because we know mistakes will be made, this Operations Manual was designed to minimize errors.
Policy: All employees will communicate health concerns and maintain good personal hygiene practices.
Procedure: All employees must:
4. Wash hands only in hand sinks designatedfor that purpose.
5.Dry hands with single use towelsor forced air dryer. Turn off faucets using a paper towel, in order to prevent recontamination of clean hands.
Remove apron before leaving the food service area, when taking the trash out and when using the restroom. Do not wear your apron to and from work.
Using a Dishwashing Machine |
Check the cleanliness of the machine before use.
Check that the detergent level is full.
Scrape and soak items to be washed.
Separate flatware from utensils.
Check that the surfaces are exposed to the spray.
Hot water must be at least180º degrees Fahrenheit at the manifold for the final rinse for high temperature machines.
For machines with chemical sanitizers:
Check the manufacture’s instructions for proper concentration of chemicals.
Water temperature should be 140º degrees or above |
Using a Three –compartment Sink |
Compartment 1. Detergent solutions and hot water, Wash items in this sink.
Compartment 2. Hot clear water. Rinse items.
Compartment 3: Chemical sanitation solution mixed according to manufacturer’s instructions very hot water. Sanitize in solution.
Allow items to air dry. |
Cleaning & Sanitizing Fixed Equipment |
Prepare two solutions :
2. For non-food contact surfaces.
Unplug electrical equipment.
Wash and rinse all non-food contact surfaces first.
Air dry.
Wash, rinse, and sanitize food contact surfaces.
Use a sanitizing solution prepared according to manufacturer’s instructions.
Air dry.
Dry hands and plug in machine cord.
Check that machine is working properly.
After the item has been sanitized, do not touch food-contact surfaces. |
Chemical Contamination |
Chemical contamination usually comes from sources such as pesticides, food additives, and toxic metals. |
Pesticides |
Pesticides used by fruit and vegetable growers to control insect damage are also toxic or poisonous to humans. Often food shipments coming into a store may have unsafe levels of pesticide residue. If these toxins are not thoroughly washed off, pesticide poisoning may occur |
Food Additives |
Additive and preservatives are agents that enhance the flavor of food products and keep them fresh longer. Some additives can make people extremely ill, especially those with asthma. These additives include monosodium glutamate (MSG), nitrites, and sulfating agents. Many state laws prohibit restaurant personnel from adding sulfites to food. Food deals are required to label products clearly when any type of additive is present. By limiting the use of products with additives, the danger to guests can be reduced |
Toxic Metals |
Toxic metals can be a source of chemical contamination |
Preventing the Spread of Disease |
Most diseases transmitted through foods come from infected food service workers. Workers who fail to observe proper sanitary procedures when handling food are endangering the health of the public.
Every food service worker must become health conscious. When all employees are trained in basic hygiene, there is a reduction of illness in the workplace.
No one should be at work with any kind of illness or disease that can be transmitted to another.
Cuts, burns, and abrasions should be bandaged and covered with disposable gloves, whether working with food or not.
A daily bath or shower and shampoos are a must |
Hand Washing |
Fingernails must be clean and trimmed. No nail polish or false fingernails are allowed on the job. Germs caught under fingernails can get into food that is being prepared.Most food-borne illness is transmitted to foods by the hands of foodservice workers.
Most types of contamination are picked up by hands; this includes soil from unclean surfaces, chemicals from cleaning products or viruses and bacteria. Human skin is never free of bacteria. The skin has the right conditions for bacterial growth. This is the same for the mouth, nose, eyes, throat, and ears.
A person with a skin infection is a threat to the workplace unless personal hygienic is practiced. Basic hand washing is the most important measure of preventing the spread of disease.
Handwashing facilities must be conveniently located so that workers can wash their hands frequently. Sinks must have hot and cold water and there must be a supply of hand cleaning soap or detergent and a sanitary way to dry hands.
Hand washing in a food preparation sink is never allowed
Gloves can cross-contaminate just like hands, so they must be changed frequently. When gloves are used, all workers must wash hands thoroughly before beginning work and before handling food.
Hand washing is required after any action that might cause contamination. This includes after using the toilet, smoking, eating, coughing, and sneezing, touching the hair or face, handling raw poultry or meat, picking up objects from the floor, and handling dirty dishes. |
Other precautions |
In addition to hand washing, there are other precautions to take.
Be careful about touching oiled or infected objects including clothing.
Perspiration is a common source of contamination.
Food handlers may not drip sweat into equipment or food products. Do not wipe the seat with your hand and then touch food.
Do not use wiping cloths used on food contact surfaces to wipe sweat. Do use a disposable towel or napkin to wipe the seat and then dispose of it properly.
Smoking, eating, and gum chewing can be sources of droplet contamination.
Blowing bubbles and touching gum with the fingers are sources of contamination.
Exhaled smoke contains droplets of contamination |
Cross contamination |
Cross-contamination occurs when bacteria are passed from a contaminated food or food-contact surface area to safe food.
Raw or cooked foods are placed on work tables or slicing machines that have not been cleaned or sanitized
Raw animal products are stored above raw vegetables or other foods that do not require further cooking and drippings get into the food.
A food worker handles raw meat or chicken and then prepares non-cooked food such as salad without washing his or her hands.
Utensils such as forks or tongs are not properly cleaned and sanitized before use.
Clean stem-type thermometers are used to check food temperature. |
Methods to prevent Cross Contamination |
Clean stem-type thermometers are used to check food temperature.
Clean and sanitize all food utensils between each use.
Clean and sanitize thermometers between each use. Store raw meat and chicken below cooked foods or foods that do not require cooking.
Rinse wiping cloths in sanitizing solution before use |
This must be completed every day prior to store opening.
This must be completed every day during before shift change and at closing.
Policy: All restaurant employees will respond to a complaint of a foodborne illness promptly and will show concern for the individual making the complaint.
Procedure: When a complaint is received related to a foodborne illness, employees will:
The restaurant manager will:
Policy: All restaurant personnel will respond to a complaint of a physical hazard found in food promptly and will show concern for the individual making the complaint.
Procedure: Employees involved in the production or service of food must observe the following procedures when a foreign object or physical hazard is found in food.
The restaurant manager will:
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