1. Food Handling & Hygiene Standards
A. Employee Hygiene & Sanitation
- All food handlers must wash their hands thoroughly with soap and warm water before and after handling food, after using the restroom, and after touching any non-food surfaces.
- Employees must wear clean uniforms, aprons, and hair restraints (hats, hairnets, or beard covers).
- Gloves must be worn when handling ready-to-eat foods and changed frequently.
- Sick employees showing symptoms of vomiting, diarrhea, or fever must report to management and refrain from food handling.
- Jewelry (except for plain wedding bands) is not permitted to prevent contamination.
B. Food Preparation & Handling
- All raw and cooked foods must be handled separately to avoid cross-contamination.
- Cutting boards, knives, and other kitchen utensils must be properly sanitized between uses.
- Separate workstations are designated for raw meat, seafood, vegetables, and ready-to-eat foods.
- Food must be cooked to proper internal temperatures as per FDA guidelines:
- Chicken & Poultry: 165°F
- Ground Meats: 160°F
- Beef, Pork, & Lamb: 145°F
- Seafood: 145°F
- Reheated Foods: 165°F
2. Food Storage & Temperature Control
A. Cold & Frozen Storage
- Refrigerators must be maintained at or below 40°F, and freezers at 0°F or lower.
- All perishable foods must be labeled with date received and expiration date.
- First-In, First-Out (FIFO) method is followed to ensure the oldest stock is used first.
- Raw meats must be stored on lower shelves to prevent cross-contamination with ready-to-eat foods.
B. Hot Holding & Cooking
- Hot foods must be kept at 135°F or above in warming equipment until served.
- Foods left in the temperature danger zone (40°F - 135°F) for more than 2 hours will be discarded.
3. Cleaning & Sanitization
- All kitchen surfaces, equipment, and utensils must be cleaned and sanitized before and after each use.
- High-touch surfaces such as door handles, countertops, and beverage stations must be disinfected frequently.
- The restaurant follows a three-compartment sink method for washing dishes: Wash → Rinse → Sanitize.
- Dishwashing machines are checked regularly to ensure proper sanitation temperatures.
4. Pest Control Measures
- Routine pest inspections are conducted by a licensed pest control service.
- Food storage areas are kept clean, dry, and sealed to prevent pest infestations.
- Employees are trained to identify signs of pest activity and report them immediately.
5. Allergen Awareness & Special Dietary Needs
- A list of common food allergens (peanuts, dairy, shellfish, gluten, soy, eggs, tree nuts, etc.) is maintained, and cross-contact is strictly avoided.
- Separate utensils, cutting boards, and prep stations are used for allergen-sensitive foods.
- Customers with allergies or dietary restrictions (Halal, Vegan, Gluten-Free) are encouraged to inform staff, who will follow strict safety protocols to prevent contamination.
6. Waste Management & Food Disposal
- Expired, spoiled, or contaminated food is disposed of immediately.
- Garbage bins are emptied regularly, and waste areas are cleaned to prevent odors and pest activity.
- Used cooking oil is properly stored and disposed of through licensed recycling services.
7. Employee Food Safety Training
- All kitchen and service staff must undergo ServSafe Certification or equivalent food safety training.
- Regular food safety refresher courses and inspections ensure compliance with hygiene and handling standards.
- Managers conduct daily food safety checks to ensure all policies are followed.
8. Emergency Food Safety Procedures
- In case of a power outage, perishable food stored above safe temperatures for more than 4 hours will be discarded.
- In the event of a contamination or foodborne illness outbreak, affected foods will be identified, reported, and removed, and proper authorities will be notified.
- The restaurant has an emergency plan to recall food if necessary, ensuring public safety.
Conclusion
At Sahel Restaurant & Lounge, food safety is our top priority. By following these strict policies and procedures, we guarantee high-quality, safe, and delicious meals for our customers while maintaining a clean and compliant kitchen environment.