This guide outlines the non-negotiable hygiene standards required to protect the health of every Customer and Patient we serve. Cleanliness is not optional. It is not seasonal. It is not situational. It is a daily discipline. Every team member is responsible for upholding these standards at all times.

 

 

🧼 Handwashing Policy

Hands are the #1 way contamination spreads.

 

You Must Wash Your Hands:

  • Every time you walk behind the counter
  • Before preparing food
  • Before preparing drinks
  • After touching your face or hair
  • After handling trash
  • After using the restroom
  • After handling money (if switching to food prep)
  • After cleaning tasks
  • After touching raw food
  • After coughing, sneezing, or blowing your nose

There are no exceptions.

 

Proper Handwashing Method

Use the designated hand sink only (never the bar sink).

  1. Use warm water.
  2. Apply soap.
  3. Scrub for at least 20 seconds (palms, backs, between fingers, under nails).
  4. Rinse thoroughly.
  5. Dry with paper towel.
  6. Use paper towel to turn off faucet.

     

👕 Uniform & Apron Policy

Professional appearance protects food safety.

 

Apron Requirements

  • Must wear an apron anytime behind the counter, when a Patient or Customer is being served.
  • Must wear apron when preparing food or drinks.
  • Apron must be clean and free of stains.
  • Replace apron if heavily soiled.

Do not wear apron outside (parking lot, trash area, restroom).
 

Personal Hygiene Standards

  • Hair must be tied back if long.
  • Facial hair must be neat and trimmed.
  • Fingernails short and clean.
  • No chipped nail polish.
  • No excessive jewelry on hands or wrists.
  • No strong fragrances.

You represent the brand and protect public health.

 

 

🧤 Glove Use Policy

Gloves are required when directly handling ready-to-eat food.

Examples:

  • Staging egg bites
  • Preparing food items requiring touch
  • Handling bakery items without packaging
  • Restocking exposed food

     

Important:

  • Wash hands before putting gloves on.
  • Change gloves between tasks.
  • Change gloves if torn.
  • Do not touch POS screens, phones, or hair while wearing gloves.
  • Gloves are not a substitute for handwashing.

     

🥐 Food Handling Standards

Always Use Tongs

  • Use tongs when grabbing pastries.
  • Use tongs when grabbing prepped egg bites
  • Use tongs when handling wrapped food.
  • Never use bare hands for ready-to-eat food.

Tongs must be:

  • Clean
  • Stored properly
  • Washed regularly throughout shift

     

🧊 Cross-Contamination Prevention

  • Keep raw and ready-to-eat foods separate.
  • Keep food off the floor.
  • Keep milk containers sealed.
  • Label and date prepared items.
  • Never use the same rag for food surfaces and floor cleaning.

Food-contact surfaces must be:

  1. Cleaned
  2. Then sanitized

     

🥛 Drink Preparation Cleanliness

  • Wash hands before starting shift.
  • Wash hands after touching money if switching to drink prep.
  • Wipe steam wand after every use.
  • Keep bar dry and clean.
  • Do not touch rim of cups.
  • Do not touch inside of lids.

Always handle cups from the bottom.

 

 

🤧 Illness Policy

If you have:

  • Fever
  • Vomiting
  • Diarrhea
  • Persistent cough
  • Contagious symptoms

You must notify management and stay home. Serving while sick risks public health and violates food safety laws.

 

 

🧹 Clean Work Habits

  • Keep station organized.
  • Wipe spills immediately.
  • Keep sanitizer bucket active (200 ppm).
  • Replace dirty rags frequently.
  • Do not stack dirty tools on clean surfaces.

Clean as you go.

 

 

🚫 Non-Negotiables

  • Wash hands every time you enter behind the counter.
  • Wear apron while serving or preparing.
  • Use tongs for food.
  • Wear gloves when directly handling ready-to-eat items.
  • No bare-hand contact with food.
  • No working while sick.

     

🤝 Why This Matters

Customers trust us. Patients trust us. They assume — without asking — that we are protecting them. Food safety is invisible when done correctly. But when ignored, it becomes very visible. Being clean is not about appearance. It is about responsibility.

Clean hands. Clean station. Clean standards.