We model our health and hygiene policies after the FDA Food Code and provide our chefs with guidelines and training on all aspects of hygienic food handling best practices including illness exclusion policies, dress codes & PPE policies, sanitation & disinfection SOPs, and cross contamination prevention. We conduct routine internal audits at chefs kitchens using FDA auditing standards & inspection criteria.
We have updated these guidelines and policies to reflect current guidance from FDA, WHO & CDC for COVID-19 prevention measures. We have added additional criteria to our Employee Illness/Symptom reporting & exclusion policy in elevate diligence and vigilance around the upper respiratory symptoms associated with COVID-19 and developed updated training materials to raise awareness. We’ve also increased cleaning & disinfection protocols and frequency among “hand touch” surfaces with in the kitchen, employee welfare facilities ad office areas
Coronavirus is not a Food-borne illness, but we have expanded the scope of our illness-exclusion policy, and informed our chefs to utilize recommended cleaning products to ensure all often-contacted surfaces are cleaned, sanitized, and disinfected often. All Chefs have received up-to-date information from the CDC and are kept in the loop of all events as information is provided from government sources.
As it stands, we are working to prevent any contamination before it occurs by doubling-down on the education of our partners so they do the same.