Introduction
Ensuring a safe and healthy environment for both staff and customers is paramount to the success and reputation of the Square Pizza franchise. This document outlines the health and safety protocols that all franchisees must follow to ensure compliance with relevant local and international laws and regulations. These guidelines will help mitigate the risks associated with food preparation, equipment use, sanitation, and employee safety.
1. General Health and Safety Guidelines
1.1 Compliance with Regulations
Legal Compliance: All franchisees must comply with local, regional, and national health and safety laws, including food safety regulations, fire codes, occupational health and safety standards, and labor laws.
Licensing and Permits: Ensure that the business is properly licensed and has all necessary permits for food handling, alcohol (if applicable), and health and safety. This includes regular renewals and compliance checks. Food registration, CPU and CCC.
Health Inspections: Cooperate with all scheduled and unscheduled health inspections. Be prepared for visits by health inspectors, and maintain accurate records of inspections, violations (if any), and corrective actions taken.
2. Food Safety and Hygiene
2.1 Food Handling and Hygiene
Handwashing: All employees must wash their hands thoroughly with soap and warm water for at least 30 seconds:
Before handling food or after touching unclean surfaces.
After using the restroom, handling trash, or touching any surface that may be contaminated.
Use disposable paper towels to dry hands, ensuring hands are dried thoroughly after washing.
Use of Gloves: Disposable gloves must be worn when handling ready-to-eat food items (e.g., pizzas after baking, fresh vegetables, garnishes) and when handling raw food items (e.g. dough). Change gloves regularly and between handling different food items to prevent cross-contamination.
Food Storage and Handling:
Store food at the appropriate temperatures: Refrigerated food must be kept at 0°C–4°C, and frozen food should be at -18°C or lower.
Ensure that food is handled in a sanitary manner and that utensils, cutting boards, and food prep areas are cleaned and sanitized after each use to prevent contamination.
Separation of Raw and Cooked Foods: Keep raw foods (dough) separate from cooked and ready-to-eat foods. Use separate utensils, cutting boards, and surfaces for raw food.
2.2 Safe Food Preparation
Cross-Contamination Prevention: Use separate storage containers, tools, and equipment for raw and cooked foods to prevent cross-contamination.
Temperature Control: Ensure that food is cooked to the appropriate internal temperature:
Pizzas should reach an internal temperature of at least 74°C to ensure that all ingredients are fully cooked and safe for consumption.
Use food thermometers to regularly check the internal temperature of cooked foods.
Shelf Life Management: Follow the guidelines for ingredient storage and use the FIFO (First In, First Out) method to ensure that ingredients are used within their recommended shelf life and are rotated properly.
Tools and Utensils: Ensure tools or utensils are cleaned and sanitized after use between different ingredients – Between different meats and different vegetables.
3. Employee Health and Safety
3.1 Personal Protective Equipment (PPE)
PPE Requirements: Employees working in the kitchen must wear the following personal protective equipment:
Aprons: To protect clothing from food, grease, and spills.
Hairnets or Caps: To prevent hair from contaminating food.
Gloves: When handling food, particularly ready-to-eat items or raw ingredients.
Non-slip Shoes: To prevent slips, trips, and falls.
3.2 Workplace Safety
Slip and Fall Prevention: Keep all floors clean and dry to prevent slip and fall accidents. Immediately clean up any spills (e.g., oil, water, sauces) as they occur.
Sharp Objects: Ensure that all knives, slicers, and other sharp tools are used and stored safely. All sharp tools should be kept in designated, secure areas when not in use to prevent accidents.
Hot Surfaces and Equipment: Always exercise caution when working with hot surfaces, ovens, fryers, or grills. Use heat-resistant gloves or tools when handling hot items, and ensure that employees are trained to safely use kitchen equipment.
Ergonomics: Train employees in proper lifting techniques, posture, and workstation setups to prevent strain or injury. Provide anti-fatigue mats for employees who stand for long periods.
4. Fire and Emergency Safety
4.1 Fire Safety Procedures
Fire Extinguishers: Ensure that fire extinguishers are placed in easily accessible areas, particularly near cooking equipment and in high-risk areas such as the kitchen. Regularly check that extinguishers are fully charged and within the expiration date.
Fire Safety Training: Provide fire safety training to all staff, including how to use fire extinguishers and how to safely evacuate the building in the event of a fire.
Fire Evacuation Plan: Post clear evacuation routes in visible areas, and ensure all employees are familiar with the emergency exits. Conduct regular fire drills to ensure readiness in case of an emergency.
4.2 Emergency Procedures
First Aid Kit: Maintain a well-stocked first aid kit at the workplace, with supplies for treating cuts, burns, or minor injuries. Ensure all employees know the location of the first aid kit.
Reporting Accidents: Immediately report any accidents, injuries, or near-miss incidents to the manager and document them according to company policies. This includes burns, cuts, falls, and any other incidents that occur on the premises.
Emergency Contacts: Keep a list of emergency contacts, including the nearest hospital, fire department, and poison control, prominently displayed in the kitchen and other key areas.
5. Cleaning and Sanitation
5.1 Cleaning Procedures
Cleaning Schedules: Follow a strict cleaning schedule to ensure that all kitchen and dining areas are cleaned and sanitized regularly. This includes:
Daily cleaning of kitchen floors, countertops, and equipment.
Regular cleaning of refrigerators, freezers, and storage areas.
Cleaning and sanitizing all food contact surfaces such as cutting boards, utensils, and prep tables.
Weekly deep cleaning of ovens, vents, and exhaust systems.
Sanitizers and Cleaning Products: Use only approved food-safe sanitizers and cleaning products. Ensure that all cleaning products are clearly labeled and stored separately from food and ingredients.
Waste Disposal: Dispose of food waste, trash, and recyclables properly. Ensure that waste is removed regularly from kitchen areas to prevent contamination and odors.
5.2 Pest Control
Pest Prevention: Take measures to prevent pests (e.g., rodents, insects) from entering the premises:
Keep food storage areas tightly sealed.
Regularly inspect the facility for any signs of pest infestation.
Seal cracks, gaps, and other entry points where pests might enter.
Pest Control Service: Contract a professional pest control service for routine inspections and treatments. Ensure that the service is in compliance with local health and safety regulations.
6. Environmental Safety
6.1 Waste Management
Proper Disposal of Hazardous Waste: Ensure that any hazardous waste, such as cleaning chemicals or expired food products, is disposed of according to local environmental regulations.
Recycling: Promote environmentally friendly practices by setting up recycling bins for plastics, glass, and cardboard.
6.2 Energy Efficiency and Sustainability
Energy Usage: Train staff on energy-efficient practices, such as turning off unused equipment and lights to reduce energy consumption.
Water Usage: Encourage efficient water usage by turning off faucets when not in use and maintaining leak-free equipment.
7. Training and Documentation
7.1 Staff Training
Health and Safety Training: All staff members must undergo health and safety training, covering:
Proper food handling and hygiene procedures.
Emergency procedures (fire, first aid, etc.).
Safe use of kitchen equipment.
Correct lifting and handling practices to avoid injuries.
Refresher Training: Provide regular refresher courses on health and safety protocols to ensure ongoing compliance with standards.
7.2 Record-Keeping
Documentation: Maintain records of all health and safety training, inspections, fire drills, and incidents. These records should be easily accessible for review by management, employees, or inspectors.
Health Inspection Reports: Keep a file of health inspection reports and any corrective actions taken, along with any follow-up visits or improvements made.