Page 53 - Drive Thru Handbook 9-17

Keep your hands washed. Always wash your hands after using the restroom, entering
the kitchen, smoking, touching your hair or face, eating, sneezing or coughing. If you
use nitrile gloves, change them frequently.

Sanitize everything. Besides clean hands, use sanitizing solution to constantly keep
counters, cutting surfaces, and equipment clean. This helps to minimize the presence
of bacteria and viruses in food handling areas.
Prevent cross-contamination. Cross-contamination occurs when raw food comes in
contact with other food that will be served without further cooking. For example, never
place fresh green onions on a cutting board and then cut vegetables for an uncooked
product on the cutting board without first washing and sanitizing it first. Do the same for
utensils like knives and portioning tools – always wash and sanitize them after every
use.

Keep food at the proper temperatures. Potentially hazardous foods like lettuce, diced
tomatoes, tofu and milk should always be stored below 41º. Food that is cooking or in
holding should always be above 135º. Bacteria count on food grows rapidly between
41º and 135º so it’s imperative that our food products spend a minimum amount of time
in the “temperature danger zone.”
Store food correctly. Raw produce should always be stored below ready-to-eat (RTE)
cooked or prepared food. Products containing allergens that might contaminate another
product (milk, pecans, baked tofu etc.) should be stored below products without the top
eight allergens. Keep chemicals and cleaning products away from food products.
Prevent Cross Contact: Cross contact occurs when one food contacts another leaving
behind a residue that might cause an allergic reaction. Cross contact can also occur
when a person handles one food and then transfers a food residue to another food.
Examples of Cross Contact are:
- Spreading cheese on a pizza and then making a salad without changing gloves.
- Cooking a burger patty with vegan cheeze on the same grill area as patties with
regular cheese

Note: Drive Thru Employees are required to maintain an active Food Handlers
Certificate while working in the restaurant. It is critical that all food safety and sanitation
requirements from this training be followed at the Drive Thru.

WORKPLACE VIOLENCE POLICY

We are strongly committed to providing a safe workplace. The purpose of this policy is
to minimize the risk of injury to employees and damage to Company property. We
specifically discourage you from engaging in any physical confrontation with a violent or
potentially violent individual. However, we do expect and encourage you to exercise

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