1. Introduction

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.

1.1. Company Mission

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.

2. Personnel and Personal Hygiene

Policy: All employees will communicate health concerns and maintain good personal hygiene practices.

Procedure: All employees must:

Grooming

Arrive at work clean with clean hair, clean clothing, teeth brushed,bathed and daily use of deodorant.
Maintain short, clean, and polish-free fingernails. No artificial nails are permitted.
Wash hands (including under fingernails) and up to forearms vigorously and thoroughly with soap and warm water for a period of 20 seconds, following Handwashing SOP

When entering the facility before work begins.
Immediately before preparing food or handling equipment.
As often as necessary during food preparation when contamination occurs.
Before putting on gloves to start a task that involves working with food.
In the restroom after toilet use and when you return to your work station.
When switching between working with raw foods and ready-to-eat or cooked foods
After touching face, nose, hair, or any other body part, and after sneezing or coughing.
After cleaning duties.
Between each task performed and before wearing disposablegloves.
After smoking, eating, or drinking.
Any other time an unsanitary task has been performed –i.e. taking out garbage, handling cleaning chemicals, wiping tables, picking up a dropped food item, etc.

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.

Fingernails

Fingernails should be trimmed, filed, and maintained so edges and surfaces are cleanable and not rough.

Proper Attire

Wear appropriate clothing

Clean uniform
Clean non-skid close-toed work shoes that are comfortable for standing and working on floors that can be slippery.
Wear apron on site, as appropriate.

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.

Glove Use

Only gloves approved for food services should be used.
Wear provided, disposable gloves to cover any cuts, sores, rashes, or lesions.
Wear gloves when handling ready-to-eat foods that will not be heated-treated.
Gloves should be worn or utensils used when serving food.
Change disposable gloves between tasks or every four hours of uninterrupted work on continuous task has occurred.
Wash hands before donning and after discarding gloves.
Do not blow into gloves, roll gloves, or wash and reuse gloves.

llness

1.Report any flu-like symptoms, diarrhea, jaundice, sore throat with fever, uncovered open wounds with fluid, boils, and/or vomiting to the supervisor.
Employees with thesesymptoms will be sent home with the exception of symptoms from a noninfectious condition. Employees could be re-assigned to activities so that there is no risk of transmitting a disease through food.
Instances ofillness or recent exposure to

Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Colimustbe reported to the unit supervisor.Exclude the foodservice employee ifdiagnosed with an infection from Norovirus, Hepatitis A, Nontyphodial Salmonella, Salmonella Typhi, Shigella, or Shiga Toxin-producing Escherichia Coli.

Cuts, Abrasions, and Burns:

Bandage any cut, abrasion, or burn that has broken the skin.
Cover bandages on hands with gloves and finger cots, and changeas appropriate.
Inform supervisor of all wounds immediately.

3. Cleaning

Using a Dishwashing Machine	Check the cleanliness of the machine before use. Check that the wash and rinse tank contains clear water and the sprayers are clear. Check that the detergent level is full. Scrape and soak items to be washed. Separate flatware from utensils. Load dishes into tray. Check that the surfaces are exposed to the spray. Check the temperature gauge on the machine. 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 : 1. For food-contact surfaces. 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 . Zinc used in galvanized food containers can make acidic foods poisonous. Fruit juices, pickle, and other acidic foods must never be placed in galvanized containers. Some refrigerator shelves contain cadmium that can make meats poisonous. Meats should never contact shelving material. Meats must always be protected. Copper, brass, and lead are other metals that can react with food
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. There are many different ways cross-contamination occurs. contamination Fruits and vegetables are processed on unclean cutting board previously used for cutting raw animal products. 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 cutting boards, slicing machines and work tables between each use. 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

3.1. Opening Checklist

This must be completed every day prior to store opening.

Opening List 1585967749_14259.pdf 117KB

3.2. Transition and Closing List

This must be completed every day during before shift change and at closing.

Transition and Closing List 1585969010_14266.pdf 230.2KB

4. Communications

4.1. Responding to Foodborne Illness Complaint

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:

Indicate concern for the individual and let that person know that the complaint will be referred to the restaurant manager.
Contact the restaurant manager if she/he is onsite.
If the restaurant manager is not on site write down the information about the complaint using the Foodborne Illness Incident Report.

The restaurant manager will:

Talk with the individual making the complaint. Get basic information required to complete the Foodborne Illness Incident Report.
Try to resolve the complaint in house.
Remove all food from service. Store suspected food item in refrigerator in separated, dated container labeled “DO NOT EAT”.
If a foodborne illness outbreak is suspected call the local Health Department to report the possibility of an outbreak and obtain assistance with the foodborne illness investigation.
Document:

Symptoms
Names and phone numbers and address of customers and employees affected
Physician’s names and phone number

Foodborne Illness Complaint Form 1585794796_14188.docx 16.4KB

4.2. Responding to Physical Hazard Found in Food

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.

Apologize for the inconvenience of finding a foreign object in the food.
Determine if the foreign object did any harm to the individual, such as broke a tooth, cut, etc.
Take the customer to the manager if there was physical harm to the customer.
Save the object and the box/bag from which it came, if known.
Record the manufacturer, codes, and dates listed on the box.
Report the incident to the restaurant manager, so appropriate follow-up can be done.