Page 9 - Running a Great Shift Learner Guide 1.1

Running a Great Shift Learner Guide

Running Clean
Lesson 3 00:02

Overview

We aim to lead our industry in food handling and sanitation. One way that we entrench positive behaviours is through our
“running clean” program.

Running Clean

It’s simple, every 30 minutes, the Window positions calls for the following to happen:

 Every team member and leader washes his/her hands
 All culinary stations (surface areas) are wiped clean and sanitized
 A team member (who was designated for the shift) does a line sweep
 A team member (who was designated for the shift) does an expo sweep
 A team member (who was designated for the shift) does a prep hall sweep
 A team member (who was designated for the shift) wipes clean and sanitizes all Posi stations

The culinary leader uses a digital egg timer as a reminder every 30 minutes. These can be ordered through GFS.

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