BACK OF HOUSE MANUAL1 FOOD HANDLERS CERTIFICATIONWithin 60 days of being hired, you must complete the Food Handler Certification.

Example of York Region Food Handler Certification.

2 UNIFORMUniform is an important component to health and safety. Street clothes cannot be worn while

preparing and cooking food. Footwear must be non-slip kitchen shoes. Sneakers and running shoes are not acceptable. The Big Three

1. ABSOLUTELY NO CELL PHONES WHILE ON DUTY.

We understand that connecting with your friends and family is important, however, we ask that you wait until your break or the end of your shift. Using cell phones on the line is also against Health & Safety regulations

2. TIME TO LEAN, TIME TO CLEAN.

Ensure the kitchen is always clean.

3. FOLLOW HEALTH AND SAFETY POLICIES 100% OF THE TIME

The health and safety of our staff and guests is paramount to our business. Health and safety policies must be followed by all staff, 100% of the time. This includes simple procedures such as handwashing, to more complex ones, such as food storage. Should you ever feel you are unable to follow Health and Safety Policies, immediately contact your manager or owner. Never compromise or make guesses when it comes to health and safety. If you feel food or drink has been contaminated, DO NOT SERVE IT.

1 B A C K O F H O U S E M A N U A L C O N F I D E N T I A L

We strongly recommend wearing non-slip shoes designed specifically for wear in kitchens. These shoes are often water and oil resistant and provide excellent support.

3 QUALITIES OF AN EXCELLENT LINE COOK

3.1 TEAMWORKEmployees are a team; every individual contributes to the success of the establishment as a whole

3.2 EFFICIENCY AND SPEEDA good Line Cook must work quickly and efficiently so that our speed of service objectives are met

while preparing food that meets our high standards of quality and food presentation.

3.3 ORGANIZATIONAn organized work area goes hand in hand with executing an efficient speed of service. A good

Line Cook keeps a sufficient level of product ready in the right storage area so that it is easily accessible. A good Line Cook has the right tools and equipment ready to go when needed.

3.4 ABILITY TO PERFORM IN A FAST PACED ENVIRONMENTA good Line Cook must be able to think quickly on their feet with multiple actions going on at

once. A good Line Cook keeps composure and doesn’t get flustered easily and even enjoys the challenge of an extra busy shift.

3.5 FOCUS ON QUALITY, PRIDE IN WORKThe type of job performed by our Line Cooks influences our guest’ entire experience. Good Line

Cooks takes pride in serving great food and follows our high standards of quality and consistency on every product that leaves their kitchen.

3.6 100% SPEC 100% OF THE TIMEExecuting every item to spec is

paramount to our success. You mus.t always follow the recipes exactly. Prepping and portioning items using measuring cups and digital scales are very important.

4 ROLES

4.1 SAUCING/BOARD CALLERThis person is responsible for pulling all bills from the kitchen printer and “calling orders” to each

of the positions in the kitchen. This person also assists with saucing the wings and placing orders in appropriate baskets/labeling takeout orders.

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4.2 FRYERThis person is responsible for dropping all orders that require deep frying/putting appetizers in

appropriate baskets.

4.3 SALAD BARThis person is responsible for all salad, wrap, and sandwich preparation. Also, assisting with other

areas of the kitchen if necessary.

4.4 DISHWASHERALL kitchen staff are expected to help maintain the dish area. A designated dishwasher may be

scheduled on busier shifts.

5 STANDARD KITCHEN OPERATING PROCEDURES

5.1 PRODUCT DATING AND LABELING:All products that are received during your Summit order should be labeled with a marker stating

receiving date and year. (Example: 7/12/2013). All produce should be inspected, counted and weighed.

5.2 PORTION CONTROLIn order to maintain consistency in all stores, we portion control many of the products in the

kitchen. There will be a portion chart posted in the kitchen. Ensure when portioning products, the PROPER counts are used.

5.3 CHECKLISTSThere are several checklists posted in the kitchen. These checklists must be followed and completed

on a daily basis. The checklists posted in the kitchen are as follows

5.4 ORDERING & RECEIVINGAll orders are placed and received by a manager or supervisor. Should an order come into the

store, please have a manager verify and sign the bill.

5.5 FIFO... adheres to FIFO: First In, First Out. Rotation of all products is necessary to ensure freshness and

quality.

5.6 FILLING SAUCES BOTTLES & INSERTSDuring restaurant operations, sauces and inserts will need to be filled. Sauces bottles and inserts must be cleaned at the end of the day or before they are filled.

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5.7 LINE OPERATIONSSet up for the line area is completed during the opening day shift staff member. Each area must

prep the appropriate levels for each item in order to complete the shift without over prepping or running out of product. All closers are required to clean and inspect all equipment, mopping of the floors, and disposal of all garbage to ensure a safe and clean environment. Before leaving always have a manager walk through to make sure nothing was missed and all equipment has been turned off safely.

6 HEALTH & SAFETY

6.1 STANDARD HEALTH & SAFETY PROCEDURES

6.1.1 Kitchen Safety→ You have the right to say no to any activity you deem unsafe.→ Immediately report all injuries or any workplace hazards to management.→ Wear non-slip shoes, proper pants, shirt and hat.→ No running.→ Immediately wipe up spills and pick up items from the floor and use “Wet Floor Sign”→ Do not reach into fryers or handle hot oil.→ Always take precaution when using knives and dicer. Do not use this items in a rush.→ Stay hydrated.→ Use floor mats. Ensure they are even.→ Use caution when walking in freezer or icy surfaces.→ When using the step ladder, do not use top step and ensure ladder is securely in place before

stepping up.

6.1.2 FOH Safety→ You have the right to say no to any activity you deem unsafe.→ Immediately report all injuries or any workplace hazards to management.→ Treat injuries immediately.→ Wear non-slip shoes and do not run.→ Immediately wipe up spills and display “Wet Floor Sign”→ Do not pick up broken glass or dishes with hands. Use a broom and a dustpan.→ Use caution when lifting heavy objects, such as kegs. Ask for help.→ Do not stand on top step and ensure ladder is securely in place before use.→ When using sharp knives, use care and do not rush.→ Use even mats and carpets where necessary. → Walk on the right and ensure walkways are clear of debris and items.→ Do not stand or climb on objects such as chairs or tables.

6.1.3 Fryer Safety→ Immediately report all injuries or any workplace hazards to management.→ Treat all injuries.→ Always handle oil with caution.→ Clean up oil spills immediately and correctly.→ Wear non-slip shoes.→ Use tongs to handle hot food.

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6.1.4 Prep Area Safety→ Immediately report all injuries or any workplace hazards to management. → Treat all injuries.→ Use all equipment correctly.→ Use knives properly and do not rush.→ Clean up any spills or items on floor correctly and promptly.→ Lift heavy items with correct form and caution.→ Do not stand on stacked objects, uneven objects or unsafe objects.→ Store knives and sharp objects correctly.

6.1.5 Salad Station Safety→ Immediately report all injuries or any workplace hazards to management.→ Treat all injuries properly.→ Know how to use all equipment correctly.→ Use tongs to handle hot objects and food.

6.1.6 Storage Area Safety→ Immediately report all injuries or any workplace hazards to management. → Treat all wounds and injuries properly.→ Clean up spills and debris immediately from food storage areas, including fridges, freezers and

dish area.→ Do not stack boxes more than 4 high.→ Do not walk up and down step ladder with boxes.→ Clean up all cardboard and bags. → Do not climb on shelves.

6.1.7 Ladder Safety→ Immediately report all injuries or any workplace hazards to management.→ Treat all injuries properly.→ Ladder is always properly set up and secure.→ Never carry heavy objects up or down a ladder.→ Ensure ladder is dry.→ Never use stop step.→ Ask for help if needed.

6.1.8 Important Safety Information→ Immediately report all injuries or any workplace hazards to management and treat injuries

properly.→ Employees should maintain safe walkways for guests and themselves. Ensure walkways are even

and are free of debris, items, ice, spills and cords.→ Most workplace injuries happen as a result of slips, falls and poor housekeeping. Be vigilant

about floors and always ensure items are put back where they belong.→ Communicate openly with management regarding workplace hazards.→ Employees can be PROSECUTED for creating hazards or not following the business standards.

You are responsible for your safety and the safety of others.→ Always use all equipment safely and properly.

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→ Never work under the influence of alcohol or drugs.

7 ALLERGIESWe take allergy concerns very seriously. It is impossible to guarantee that items have not come into

contact with allergens. Should you be informed of a guest with an allergy, do be extra cautious.

8 KITCHEN SANITATIONIt is the responsibility of management and staff to protect the public from any food borne illness. A

food borne illness is simply a disease that is carried, or transmitted, to humans by food. It is always our #1 objective to operate our restaurant at the highest level of sanitation and cleanliness for the benefit of our guests and employees.

8.1 HOW TO SANITIZEYou must use very hot water, at least 77°C (170°F), or approved chemicals to remove

microbiological contaminants. The item must be in contact with the solution for at least 45 seconds. Use a thermometer to check water temperature and/or chemical strips to ensure the sanitizer is the correct strength.

Hydrion Chemical Test Papers (May be ordered through Summit)

8.1.1 Three Types of Chemical Sanitize and Their StrengthsType Strength (parts per million)

Chlorine Based 100 ppmQuaternary Ammonium-Based Products 200ppm

Iodine-Based Products 25ppm

8.2 DISHWASHING

8.2.1 Three Compartment SinkWashing reusable utensils, glassware and dishes.

1) Scrape or Pre Rinse2) Clean in Sink 1

Use warm water and detergent and scrub3) Rinse in Sink 2

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Rinse using at least 43°C (110°F).water and change water when it no longer looks clean.4) Sanitize in Sink 3

Sanitize by emerging dishes in at least 77°C (170°F) water or in a chemical solution and 24°C (75°F) water. Test the sanitizer to ensure it is the correct strength

5) Air dry.

8.2.2 Two Compartment SinkWashing pot and pans.

1) Scrape2) Clean and Rinse in Sink 1

Use detergent and friction.3) Sanitize in Sink 2

Submerge dishes in 77°C (170°F) water or a chemical solution and 24°C (75°F) water.4) Air dry.

8.2.3 High Temperature Mechanical DishwasherWater temperature must reach 82°C (180°F) for at least 10 seconds.

8.2.4 Low Temperature Mechanical DishwasherLow temperature machines use chemicals to sanitize the dishes in the rinse cycle. Test machine regularly using chemical strips.

8.3 MSDS SHEETSMSDS Sheets are provided for all chemicals in the restaurant. The sheets outline proper use,

storage and disposal. They are also available online.

8.4 MAJOR CAUSES OF FOOD BORNE ILLNESS Poor personal hygiene Employees with an infectious illness Improper food handling and storage Unsafe food holding temperatures. Food left in the “danger zone” between 40° to 140° for four

or more hours Unsafe reheating/cooling of foods Unsanitary dishware, utensils and other equipment Cross contamination- the transfer of harmful microorganisms from one food product to another Improper chemical storage

8.4.1 WASH YOUR HANDS! Before starting work After using the restroom After smoking/eating After touching money, raw food, your hair, face or skin After combing you sneeze, cough, or blow your nose After cleaning or taking out the garbage

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8.4.2 Personal Grooming Keep your fingernails short and clean. Do not wear fingernail polish Maintain clean teeth, hair, hands, and body; use deodorant Do not wear rings or loose jewelry, it can cause injury by getting caught on sharp objects and

equipment Use cologne or cosmetics moderately Never touch your hair while handling food. Wear a hat at all times Do not eat, drink, or chew gum while you’re working

8.4.3 Personal HealthStay at home if you have the flu, sore throat, fever, diarrhea, vomiting, headache or dizziness.

Contact the restaurant and speak to a manager if you are sick and feel you need to stay home- you don’t want to risk spreading a virus to customers or coworkers

8.5 COMMON HEALTH INSPECTION INFRACTIONSYou can expect a health inspection at least twice per year. Below are common infractions. Pelase be

aware of the following:

Fail to store raw food below cooked/ready to eat foods Fail to cover all food in storage Fail to store food 15 cm (6 inches) off the floor to prevent contamination Fail to ensure wiping cloths are handled properly (sanitizing solution used) Fail to use basin only for hand-washing of employees Fail to store utensils in a manner preventing contamination Fail to maintain chlorine sanitizer at a concentration of at least 100 parts per million, 24°C (76°F) or greater, for at least 45 seconds Fail to maintain all surfaces clean and in good repair

9 TIME & TEMPERATUREWe must serve hot foods HOT and cold foods COLD. As such, it is vital that we do not allow food

to ensure the temperature danger zone (4°C-60°C/40°F-140°F).

9.1 FOOD STORAGE TEMPERATURESFreezers and Frozen Foods -18C (0f) or lower

*If food is thawed do not re-freeze without cooking it first.

Refrigerators 0C – 4C (32F- 39F)

9.2 MINIMUM TEMPERATURES OF COOKED FOODFood Products Minimum Internal Cooking Temperature

Poultry (whole) 82°C (180°F) for at least 15 seconds

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Poultry (pieces or ground) 74°C (165°F) for at least 15 seconds

Ground meat (other than those containing poultry) 71°C (160°F) for at least 15 seconds

Pork and pork products 71°C (160°F) for at least 15 seconds

Lamb, veal and beef (whole cuts) 70°C (158°F) for at least 15 seconds

Fish and Seafood 70°C (158°F) for at least 15 seconds

Food mixtures containing poultry, egg, meat, fishor other potentially hazardous foods 74°C (165°F) for at least 15 seconds

Eggs 63°C (145°F) for at least 15 seconds

9.3 FOOD HANDLING & STORAGE

9.3.1 Rejecting Product Reject cans that are dented, leak, contains rust, or are missing labels Reject produce that has any signs of mold, spoilage, or insect damage

9.3.2 Avoiding Cross Contamination Keep separate cutting boards for raw and cooked foods Never mix leftovers with fresh food Sanitize thermometers after EACH use Use separate fryers for seafood items. Studies have shown that regardless of the temperature of

your fryer oil, cross contamination may occur

9.3.3 Storing Food and Equipment Cover, label, and date foods in storage as soon as they’re received/opened Expiration dates should be checked upon receipt Ensure that frozen foods are stored at 18°C or 0°F or lower. Perishable food items should be

stored at 4°C or 40°F or lower. Do not store food in open containers Always place raw food products below cooked or ready-to-eat products Store new foods behind old ones so older products get used first. Ensure that the FIFO (First In

First Out) system is applied to all food products. Keep storage containers off the floor and away from the wall Check temperatures of refrigerators and freezers daily Dry goods should be stored in a cool and dry place Keep storage areas clean so that dust does not settle Store chemicals and pesticides separately from food

10 PROPER LIFTING TECHNIQUES(From http://www.usalaborlawposters.com/wp-content/uploads/2014/03/Lifting-dos-donts-Poster.jpeg)

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11 LADDER SAFETY(From http://www.safetypostershop.com/wp-content/uploads/2015/11/StepLadder-Safety.jpg)

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12 KNIFE HANDLING(From http://www.proshieldsafetysigns.co.uk/signs/5617_signs.jpg)

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13 EMPLOYMENT STANDARDS ACT

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