Spring Noshery

The following regulations are to be adopted by staff members , to ensure the safety & satisfaction of the customer and most importantly to stick to our core brand values which are fresh food.
Our ability to integrate these rules , will be a reflection of how much we value and believe in the brand we represent , as well as our ethics as staff members.





serving fresh , seasonal food.

The success of this training and the implementation thereafter will not be possible if; we simply think about them as rules to enforce. We need begin to understand and think about the HACCP regulations as guidelines, that are a mirror a reflection of who we say we are vs what we do.
These guidelines will push us to strive for better& keep our core values integral and at the center of everything we do.
The Noshery is our baby that belongs to all of us ;whom we need to nurture and grow and these set of regulatio

What are the objectives of this training?

The objective of this training are as follows

• To provide a basic understanding for all staff members on basic food safety & hygiene rules.
• To empower each staff member to be able to ethically abide to the brands values.

4.To equip staff members with the knowledge on assessing the risk in the first place & alleviate them as they see according HACCP regulations.
5.To integrate & align staff members with the "Spring way "of handling food & creating a safe environment for it.
6.To empower each staff member to be able to ethically abide to the brands values.

7.To understand the ethics of WHY?
8.To ensure the customers safety first.
9.To ensure the customers safety first.

What is HACCP?

HACCP.

• HACCP is the acronym definition for;
• Hazard , Analysis , Critical , Control Point.
• Hazard - identifying the areas that pose a risk towards the hygiene of the enviroment & safety of the food.
• Analyzing those risks in detail & in depth

Critical- understanding the urgency , based on the risks presented and finding a way to eliminate them & make it safer for the food to be handled/kept in this area/enviroment.



enviroment.

Hazards & Potential areas of Risk .

• Fridge & freezer
• Scullery area(Sinks.)
• Waste and Refuse Collection
• Pass for Food Preparation & Plating .
• Cooker & Oven area
• Crockery& Cutlery, Glassware.
• Personal Hygiene.

Utensils & Kitchen Equipment( Chopping Boards.).
Cloths & other materials used in the kitchen.
Goods Storage ( Shelves & Containers.
Doors , handles, windows, shelves tables, floors & walls

Fridge & Freezer

• These are the most handled equipment in the kitchen, therefore making them more susceptible to bacteria harboring/transfer.
• Two risks pose the cold cabinets, temperature regulation and contamination via physical touch.
• Accumulation of spoiled food.
• Lack of practice FIFO.
• Incorrect holding of food at specific provided temperatures.
• power outage

Fridge & Freezer, Analysis

• Since chefs have to access the produce that is in the fridge , the maintenance of the safety is high priority.
• Temperature fluctuation is one of the key factors because the fridge/freezer is being opened regularly.
• This means the temperature is fluctuating up and down , warm air is entering externally into the cool air inside the cabinents.
• The safe temperature of a fridge to hold food safely is 1-4 degrees C.
• For the Freezer -12-18 degrees C.
• Keeping the chillers cold is key at all times, this is the only way to keep the food fresh and keep at bay certain bacteria i.e salmonella, listeria etc.
• Pathogenic bacteria is slowed down when environments are in extremes in this case, cold.
• Externally , physical handling of the door handles of the chillers, leaves bacteria , which could potentially harbor and contaminate the food & it's environment.
• Here are some HAACP regulations set to eliminate & mitigate those risks.

Guidelines to Assist Temperature check to be recorded morning and evening.
1.Fridge normal temperature ( 1-4 C degrees).

2.Freezer normal temperature (-12-18 C degrees.)

3.Clean the freezer with hot water & lemon but defrost overnight to avoid destroying freezing pipes with extremely hot water. This is to frequently keep the area sanitized & free of bacteria.

forgetting .

4. In the morning , the temperature check is part of the morning mise en place for the morning shift, afternoon shift to record temperatures for the evening section.

to record temperatures for the evening section.
5.The Fridge & Freezer temperature sticker should be stuck , making it visible for all to see, to avoid forgetting.
6. Avoid overloading items in the fridge to ensure proper flow of air circulation (" fridge taste.")

The Fridge & Freezer temperature sticker should be stuck , making it visible for all to see, to avoid forgetting .



1.Fridge to be cleaned three times a week, with warm lemon water. Lemon water is anti-bacterial and also safe with food.

2. During shift, afternoon shift is to wipe down containers with warm lemon water/anti bacterial spray before returning to the cool cabinet area. ( pest & bacteria control).

3. 1 day to food spoilage items , SHOULD NOT BE RETURNED TO EITHER FRIDGE OR FREEZER.

4. Items must be labelled and dated every 2 days , in the fridge.




Exclusive colour coded cloths for each fridge & freezer and separate from the barista.

5. Fridge & Freezer to be organized and separated in sections , cooked, uncooked, meat vs vegetables etc.

6.Containers must be lidded, no food to be stored in a metallic container for extended periods of time.


.7. The fridge should be sanitized with a proper chemical cleaner twice a week. However food must be kept away from absorbing the smell.

5.Outer part of fridge & freezer to be wiped and sanitized.



Spring can look into getting Eco friendly cleaning detergents, making it safer for food vs toxic cleaning chemicals.

Pass &Workstation

Analysis & Risk , Pass & Workstation.

• Here are how the risks can be mitigated(reduced), to ensure food safety.
• The pass is critically exposed to external contamination , therefore it must be controlled by keeping it free from contamination and bacteria.

6.Lastly the chefs handling the food, holding the food at the correct temperature is critical , from preparation to cooking .
7.Nevertheless other risks are the equipment and tools used to prepare the food, remember this is the first time the food is coming into contact with a surface and in an uncontrolled temperature
8. The pass area the food is lying around in uncontrolled area , so the integrity of the food in regards to safety is compromised because of the environment.

enviroment.

1.The pass area should be divided into two one section for the chefs to cook , assemble and complete the order

The other half for final plating.

2.In the morning shift , the pass should be sanitized and wiped down .

3.Plates for various orders to be stacked accordingly during mise en place for orders during rush hour.

4. Incremental wipe down with sanitizer( kill surface bacteria); during every hour to avoid pile up and allow the chefs to be able to re-organize themselves for the next order because it is an open kitchen.

8. Equipment to be pulled and wiped under to avoid bacteria collection.


9. The pass is not for sitting , storage or trash. Keep it clean , clutter free & sanitary at all times.

Be your brother’s keeper, help them clean up. Here at Spring , we are a family.

6.Boards clean& sanitized, green for vegetables and veg , Brown for cooked meats.
7.Knives to be stored in a bucket with hot water and lemon , to keep clean & sanitized during
service.

7.At the end of the shift, the pass should be scrubbed down with water & soap , rinsed & sanitized.
8. same procedure for barista area including pulling of equipment i.e blenders, to avoid bacteria & dirt accumulation.

Cooker & Oven

• In most kitchens , the sanitary aspect of these equipment is the most neglected . Most chefs assume that because the food is cooked in a vessel i.e pot or pan ,that's the only thing that needs to be clean.
• Contrary to popular belief , the area that surrounds the food , is just as important if not more , than the vessel used to cook it.
• The state of the cooker & oven in terms of cleanliness and hygiene is reflective of the Spring as a brand , fresh food means clean ( uncontaminated , pure food).

This is a potentially hazardous area because of the accumulation of food debris left hanging around.
This food debris attract, pests & additionally are a harboring ground for E-coli & Salmonella.
To Clean does not just mean to remove dirt , but to remove impurities.

Here are the analysis & mitigation steps;


1. Avoid storage under the oven area unless absolutely necessary , this attracts rodents & pests.
2. Oven area to be clean and scrubbed down every evening with warm water and soap.
3. Alternatively towards the end of the shift, the oven is to be sprayed with oven cleaner & grease cleaner , to remove gunk, then scrubbed down with water and soap.

6. Keep cloths way from potential fire hazards hazards/
Dry thoroughly to avoid rust.
7. Maintain regular wiping of cooker area , with hot water & lemon / & detergent or & soap /
In the mornininning service

Ovens.
1.Used specialized equipment like scrubbers to remove grease stains
2.Heavy duty chemicals used to clean off grease and sanitize the oven.

3.As oven cleaners are thoroughly poisonous , thorough rinsing is important , at least twice or until the water runs clear.
, apron to prevent exposure and inhibition of toxic equipment.4.Wear protective clothing. PPE kit.

mask, gloves .

HOBS & RANGES.

These are what we call stove-tops that assist us in using food in a number of ways.
1.Used specialized stove top cleaners , to remove debris and also protect the equipment.

2.Ensure before cooking that the equipment is turned off , from any main supply , safety first.

e environment

3.Thoroughly clean and rinse as any residue chemical can cause a fire once the gas is switched on.
4.Correctly assemble equipment after cleaning.
The Spring Noshery can.
one that is Eco friendly for the staff , food & the environment. Safety first!


outsource cleaning equipm

GRIDDLES , GRILLS, WAFFLE MAKER & SALAMANDERS.
1.Used a specialized brush with wire teeth to scrub off food residue.
2.Use a specialized carbon cleaning chemical to remove food residue.
3. Remember to carefully read instructions before cleaning & disassembling.
for chemical cleaning equipment.

FRYERS

1.Ensure , gas and electricity pilot burners are turned off.

Drain out the oil using a filter.

2.This must be done when the oil is warm and NEVER HOT, in order to prevent burns.
Always drain oil into a large , clean dry container .

3. Remove wire mesh/ fryer lids and wash separately with hot water and soap , rinse with hot water and dry thoroughly.
Hot soapy water may be used to clean the fryer and Hot water must be used to rinse the fryer thoroughly until NO CHEMICAL SOAP RESIDUE is left.

When not in use, turn off the mains . Cover with lid.

4.Remove any food scraps around the fryer , hot soapy water and wipe with clean hot water, ensure you have rinsed thoroughly.

5. Once the fryer is clean, see that the drain tap is closed and refill with clean oil.

Scullery ( Sink area & Dishes , Cleaning equipment).

Risks that are posed (Scullery/sink)

• The cleaning of wastage ,take place here ; that means all of the dirt is being centralized in one place.
• How we handle this dirt once it get's back in the kitchen matters because there is a high risk of contamination , from dirty water(listeria, staph& e-coli) are just some of the potential pathogens in this area.
• Moreover, this is also where we are relying on the cleanliness & hygiene to put the food we have been working so hard to prepare.
• Since our kitchen here at Spring is small, we need to work twice as hard to mitigate this risk of potential bacteria transfer.
• All members present in the kitchen are not only responsible for the efficiency of this area but also maintaining the sanitization standards of this area.
• How utensils, crockery & equipment are handled here is critical because this is the only place they will get the most sanitary , despite storage.

1.Crockery must be scraped clean of any food scraps prior to washing.
2.No food must be found in the sink.
All cleaning equipment must be checked for cleanliness.e sponges, basins , cloths etc.

3.A sink/basin or any other similar utensil holder must be filled with hot, soapy water to soak the dishes.
This first step must be taken before the cutlery/crockery are washed.

4.The dishwasher, if hand-washing , should ensure to follow manufacturers instructions on how to use the detergent.

5.Dirty crockery/cutlery must not be kept in any area where food is prepared.
6. Crockery should not be over stacked max limit 20 pieces. Dishes must be stacked in order of size to avoid breakage/toppling.

7.Dirty dish-washing water should be unplugged , if in a basin dumped down the drain.
8.Sink area should be cleaned, free from any food debris.

Ensure washing water is always 60 degrees C and above, in order to keep killing bacteria.

Washing/Rinsing/Drying.
9. Dishwashers should be provided with gloves , so that they can protect their hands from the hot water , dirt and harsh detergents.

10.Hot water for washing dishes should be 60 degrees Celsius.
11.Sort out cutlery and crockery in order of size after scraping out the food.

12. Each type of crockery /glassware /cutlery should be washed separately.

Rinsing water should be as hot as possible to kill bacteria. Because at the Spring Noshery , we don't yet have a dishwasher to steam the dishes, hot water can be boiled for washing & rinsing. (75-85 degrees C.

1. Should be stacked accordingly in size and shape to avoid toppling and breakage.

2.Do not stack glassware unless it is designed to be stacked.

3. Keep glassware free from fingerprints and marks , this keeps glassware /cup-ware free of uncontaminated bacteria.

Rinse accordingly with hot water ,stack sauce wear , place cups upside down to air dry.

Pour any left over drinks from the guests down the sink .

Remove any toothpicks , plastics , straws etc in a separate compost Bin.

4.Carry glasses by stem or foot, always on a tray .

Identify your glassware accordingly i.e beer glasses, highball, tankard etc.
Identify your cup-ware , mug , espresso cup etc.
For cup-ware , soak in hot soapy water together with a saucer.

1.Clean and sparking glassware makes the enjoyment of the dish possible.

2.Cleaning glassware must be done appropriately to avoid breakage.

3.All broken glassware and cup-ware must be removed out of rotation immediately. Remember the satisfaction of the customer comes first.
Clean glassware keeps away harmful bacteria , breakages and accidents less likely to happen if procedures are followed because there's no rush. Drinks taste & look good , Part of professionalism . Glasses/cupware are sparkling clean.

11. Allow for enough space in between crockery and cutlery to allow for quicker air flow during air drying.

12.If air drying is not successful a clean dishcloth may be used to assist the process by no means whatsoever should dishes be wiped wet.(this encourages bacteria and leeway to break HACCP regulations.

13. Items should be dried once again & polished with a clean service cloth.
Chipped, cracked , broken crockery should be discarded after having been accounted for. These should be disposed of in the correct manner to prevent injury for the steward and other staff members.

Utensils & Food prep equipment

• This equipment if not cleaned well is a potential carryover of bacteria .
• That is a hazard for the safety of the food because this will be the equipment most likely used to prepare & store the food.
• In the following slides are the risks posing to this area & how they can be mitigated.

FOOD PRODUCTION UTENSILS ; KNIVES ,CUTTING BOARDS, PLASTIC WOODEN METAL BOWLS, SMALL UTENSILS & OTHER MISCELLANEOUS ITEMS.
STAINLESS STEEL & METAL.

1.This category includes pots , whisks , pans , and metallic spoons.

2. Clean the utensils with hot water & detergent preferably 82 degrees C.
3.Sieves , Colanders , Strainers, may need to be soaked to remove food debris before soaking. This can only be washed with a sponge , to avoid any metallic particles getting stuck, i,e superbrite.

4.These metallic items must be thoroughly dried with a lint free cloth , to avoid rust.

5.Coated metal , the enamel on these chips easily , these kinds of utensils containing this specific material should be cleaned with , brush or sponge , avoid using abrasive materials.

6.Wooden utensils, i.e rolling pins, thoroughly washed with a detergent and hot water. Rinse thoroughly , Leave to air dry before storage , as any moisture can attract mold. These wooden items should be kept in an open cupboard as wood retains smell , in order to keep freshness and encourage air circulation.


rinse thoroughly ,air dry.

Small utensils, zesters , peelers etc. Wash with hot water and soap .

7.Plastic utensils, this includes plastic containers, chopping boards , spoons bowls etc.

8.Wash well with hot water 30-60 C& soap to avoid melting plastic , just enough to remove the dirt and kill bacteria , rinse thoroughly ,air dry.

9.Small utensils, zesters , peelers etc. Wash with hot water and soap .

Chopping Boards.

• Chopping boards carry the most hazard in terms of bacterial growth & cross contamination.
• This is because , most individuals do not consider handling this equipment with utmost consideration.
• Chopping boards are used as place-mats for other items , or are placed recklessly. Not only is this a health & sanitation risk but also a recurring hazard for contamination , if not controlled effectively.
• The following are the specified HACCP regulations for keeping,using & storing chopping boards.

1.Cutting boards must be cleaned with hot water & detergent .

2. Cutting boards should be scrubbed clean with a brush that has bristles. Superbrite should be avoided in order to prevent metal bristles from getting stuck on to the chopping boards.

3.Chopping boards should be rinsed thoroughly with hot water.

1.Nylon boards can be bleached or sanitized , to avoid bacteria harboring /transfer, which can cause food poisoning.
2.Chopping boards that cut meats, chicken or fish should be separated for the steward before washing.

3.Boards should not be left to soak for long periods of time.

Boards should be left to air dry .

4.Cutting boards will be color coded accordingly

Red - raw meat-
Green- salads,vegetables, fruits

Yellow-raw poultry
Brown- cooked meats-
Blue- fish/seafood raw

White- breads and pastries/ dairy.

4.Same applies for the cooker& hobs.
5. Color coded cloths , in order to avoid cross contamination. Curate system, each color is indicative of where it should be
used.

Specific Bacteria

Bacteria that pose high risk

• Here are some of the bacteria that pose a high risk
• Salmonella
• Staphyloccus aures
• Bacilli cerus
• Ecoli

Bacteria.

• campylobacter
• listeria

Salmonella..

• Found in meat , poultry,eggs , milk
• staph , found in milk
• clostridium perfirengins, roaches , poultry.

Bacteria cont..

• ecoli, kitchen water& soiled vegetables.
• bacillus cerus, cereals & soils.