In JOE & THE JUICE, our hygiene is closely connected to the guest experience and brand representation. The stores represent who we are and how we treat our home with respect. We wash our hands not only to be hygienic but also to show humbleness and respect for our guests.

Without good hygiene procedures, we would lose our identity. It is the foundation for our guests’ experience and it shows the effort we have made to make them feel welcome. Therefore, we do not see it as a task, but rather a quest to be the best version of ourselves in every aspect.

We want to be SPOTLESS!

Personal Hygiene

When working behind the bar it is essential for us to always have high personal hygiene standards. Failing to do so will have immense consequences for guests and ourselves. We take our hygiene standards very seriously and therefore educate all our Juicers in the correct hygiene and cleaning procedures.

The following rules must be followed to ensure high hygiene standards as well as to prevent infection and contamination across all stores worldwide.

‍*This is a key hygiene stage and a critical health risk

‍

1. Hand Hygiene

The hands are a Juicer’s primary tool and a focus point for our guests when making products. Therefore, when handling food washing hands is the single most important action to take. There are many reasons for washing hands but the two most important are; to reduce the possibility of contaminating any food products you touch but also to ensure that our guests, overseeing you working behind the bar, feel safe consuming the products you make.

• Come to work with clean and short nails.

• Nail polish is not allowed to be worn while at work in the bar.

• No open wounds are allowed. Cover the wound with a bandage and put a plastic glove on the hand.

• New tattoos must always be fully covered, as long as there are wounds.

• Long-sleeved t-shirts are not allowed to be worn. Forearms must be kept free from clothing so they are always possible to wash.

Hand washing procedure
When you wash your hands, it must always be done in the sink designated for this purpose only (see Sink procedures: ‘Sink no. 1’), where it is visible for the guests that you are washing your hands.

When washing hands and wrists, always use hot water and soap. Clean between the fingers, around the nails, and make sure to rinse off the soap. Dry your hands thoroughly with paper hand towels so potential allergic reactions are minimized. Finally, regularly check the paper hand towels and soap dispensers to be sure that they are always filled and available.

*More information will come further down!

The washing of hands must be carried out in all of the following situations:

• Every time you enter the bar, wash hands and afterward put on sanitizer if you are going to make juice, sandwiches, or coffee.

• Always wash hands and put on sanitizer, before starting to make juice, sandwiches, or coffee.

• Wash hands and put on sanitizer whenever additionally necessary, such as following a sneeze, touching your hair, shaking hands with a colleague, etc.

• Wash hands after returning from the toilet and put on sanitizer if you’re going to make juice or sandwiches.

• Wash hands after being in contact with a cloth and put on sanitizer if you’re going to make juice or sandwiches.

• Wash hands after picking something up from the floor and put on sanitizer if you’re going to make juice or sandwiches.

• Wash hands after handling soiled equipment or utensils and put on sanitizer if you’re going to make juice or sandwiches.

• Wash hands after any activity which contaminates your hands or tears the gloves you are wearing. Afterward, put on sanitizer if you’re going to make juice or sandwiches.

2. Hand Sanitizer

Hand sanitizer is an extra precaution to further reduce the possibility of contamination when using your hands to prepare food. To maintain a high standard of hygiene all employees must use hand sanitizer before making juice, sandwiches, or coffee. The staff operating the till must always wash hands and afterward use hand sanitizer immediately after leaving the till station because of potential contamination from handling notes and coins.

3. Using Gloves

If you are wearing gloves behind the bar, it is very important to change gloves regularly especially when they are worn out, clearly soiled, or torn. Nevertheless, it is crucial to always wash your hands before wearing gloves because the risk of contamination will be lower if the gloves tear.

Please note that wearing gloves does not mean that other hygiene procedures become less important. Wearing gloves does not reduce the importance of regularly washing hands and using sanitizer. In addition, gloves should regularly be changed to new ones and hands should also be washed while changing gloves.

Hand Hygiene Procedures on shift
Below is a workflow guide in how to conduct the correct hand hygiene procedures when working either 1onShift, 2onShift, 3onShift, or more:

‍

1onShift
When you are working 1onShift, you need to be very much aware of your personal hygiene and especially the use of sanitizer. Since you are working 1onShift you will regularly need to wash hands and use sanitize.

You will wash hands and use sanitizer before operating the juice and sandwich station but don’t need to wash hands when shifting between these stations. This is because all prepped food has been cleaned and all used equipment is regularly disinfected.

When wearing gloves; if they are worn out, clearly soiled, or torn always follow the ‘handwashing procedure’ by washing your hands thoroughly before putting a fresh pair of gloves on.

Whenever moving from the till station to make products after taking a guest’s order, you must immediately wash hands and then use sanitizer because handling coins and notes form a big risk for contamination.

Before returning to the product making on the juice, sandwich and coffee stations, you must first wash your hands and then put on sanitizer. This is to ensure that there is no risk for contaminating between potential bacteria from coins and notes.

*This is a key hygiene stage and a critical health risk

Example:
Operate till → Wash hands → Use sanitize→ Operate juice station → Serve juice products → Operate till → Wash hands → Use sanitize→ Operate coffee station → Serve coffee products → Operate till → Wash hands → Use sanitize→ Operate sandwich station → Operate juice station → Operate coffee station → Serve products.

2onShift
When working 2onShift, the same procedures apply as with 1onShift. Follow the XonShift rules (Module 6) for 2onShift by having a Till Juicer and a Product Juicer. This will allow the product making Juicer to continuously make products without needing to wash hands and use sanitizer as much, while the Till Juicer handles the queue and attends the coffee station.

Example:
Operate till → Wash hands → Use sanitize→ Operate juice station → Serve juice products → Operate till → Wash hands → Use sanitize→ Operate coffee station → Serve coffee products → Operate till → Wash hands → Use sanitize→ Operate sandwich station → Operate juice station → Operate coffee station → Serve products.

2onShift
When working 2onShift, the same procedures apply as with 1onShift. Follow the XonShift rules (Module 6) for 2onShift by having a Till Juicer and a Product Juicer. This will allow the product making Juicer to continuously make products without needing to wash hands and use sanitizer as much, while the Till Juicer handles the queue and attends the coffee station.

When the queue has been executed, the Till Juicer must immediately wash hands following the ‘hand washing procedures’ and put on sanitizer before starting to operate the juice or sandwich station.

*This is a key hygiene stage and a critical health risk

3onShift
When you are 3onShift or more, you are much more set in your positions so there will occur fewer requirements for washing hands and using sanitizer because you are moving between stations less often.

The Till Juicer will naturally be situated on the till station and the two product making Juicers will both be set on their respective stations.

To maintain hand hygiene standards, hands need to wash and sanitizer put on, at least once every hour or whenever your hands are clearly soiled. This will ensure that the bacteria growth and potential risk of cross-contamination to our products are reduced.

Illness

It is important that no employees attend work while ill as bacteria and viruses can contaminate the products they are making as well as our guests and co-workers. There may also be a risk of infection up to 48 hours after being ill.

*This is a key hygiene stage and a critical health risk

Do not prepare or handle food if you have had any of the following disorders in the last 48 hours:

If you have any of the above-mentioned disorders, you must inform the manager before your shift starts and it is then the manager’s responsibility to decide when you may resume work.

• Diarrhoea

• Vomiting

• Fever

• All other infectious illnesses

If you have any of the above-mentioned disorders, you must inform the manager before your shift starts and it is then the manager’s responsibility to decide when you may resume work.

4. Peanut Butter

Peanut Butter is a "High Risk Ingredient" in regard to cross contamination and allergens. Therefore, all Juicers should be cautious when handling Peanut Butter making sure that it does not come in contacts, spills, or sprinkles on anything else in the bar. The Peanut Butter should be at all times placed in its designated spot / cantina  within the bar, and not be moved around to any of the other positions or stations. We need to respect that cross contamination of this ingredient can cause serious issues for our guests.

How to handle Peanut Butter? Follow the step by step guide below:

1. Wash hands → put on gloves
2. Take out the Acai Bowl from the bar freezer
3. Add 1 spoon (60ml) granola
4. Cut 2 pcs. banana with mozzarella slicer
5. Add 1 scoop peanut butter
6. Sprinkle 1 teaspoon of hemp seeds on top
7. Sprinkle 1 teaspoon of cacao nibs on top
8. Serve the Acai Bowl to the guests with gloves
9. Discard used gloves immediately and wash your hands
10. Put on new gloves

Change gloves after handling Peanut Butter to avoid cross contamination.

5. Smoking

Smoking is NOT permitted where food is prepared or stored. It is NOT permitted to smoke in front of our stores and a warning will be given by the relevant manager if it happens.

6. Clean Work Clothes

• Always bring clean clothes to work every day, to change into at the store before starting your shift. Not following this rule will have consequences for employment.

• It is required that all employees have a pair of shoes which are only used when working a shift in the bar.

• No work clothes can be held overnight in the store or be stored in the designated storage area.

7. Personal Belongings

• All clothing items and private belongings must be stored in the designated storage area away from the bar and must never be placed in cabinets behind the bar or near any food products. 


• No personal belongings can be held overnight in the store. 


• Phones may NOT be used behind the bar as they can carry bacteria that may spread to food products if used in the bar.

8. Hair

Long hair (shoulder length) needs to be tied up in a ponytail or kept tied back in a tidy condition. Otherwise, a cap or hat can be worn to cover the hair, as long as it keeps the hair from hanging freely.

9. Jewellery

It is not permitted to wear any kind of hand or wrist jewelry while at work. Wearing jewelry while handling food can potentially spread bacteria and is, therefore, a direct food contamination risk.

The following items are not permitted to be worn while working behind the bar:
‍Watches, Bracelets, Rings or Any other jewelry on fingers and wrists

Cleaning Agents

Before learning to clean properly it is fundamental to know which cleaning agents to use and which types of cleaning agents a JOE & THE JUICE bar will have available.

The two cleaning agents that you will be using mainly when cleaning are; multipurpose spray and disinfectant spray. These will typically be mixed in a spray bottle and used with cloths, sponges, or scotch pads to clean specific areas. All of this is further explained in the Trail Task Manual and e-Campus Cleaning videos.

1. Basic Cleaning

Multipurpose Spray
The primary cleaning agent when performing cleaning tasks is mainly used to remove dirt and grease both on surfaces and floors.

How to mix: Turn the measure button to the left in order to choose the correct mixture for a spray bottle. Now gentle press the yellow mix-button (one time) and let the correct amount of multipurpose soap be added to the bottle. Add hot water to the soap mix, place the spray head on the bottle and tighten it. Now the mixture is ready to use.

How to use: Apply a couple sprays on the desired surface that needs to be cleaned and wipe off with appropriate cleaning tool (cloth, sponge, or scotch pad).

Disinfectant Spray
Mainly used after multipurpose spray to remove dirt and disinfect (to kill all bacteria). This process prevents products from being contaminated by potential bacteria from non-food objects.

How to mix: Turn the measure button to the left in order to choose the correct mixture for a spray bottle. Now gentle press the yellow mix-button (one time) and let the correct amount of disinfectant soap be added to the bottle. Add hot water to the soap mix, place the spray head on the bottle and tighten it. Now the mixture is ready to use.

How to use: Apply a couple sprays on the desired surface that needs to be cleaned and wait 5 minuts before wiping off with a cloth.

Eca Water (Disinfectant Spray)
Eca water is an alternative and more environmentally friendly bacteria and virus killing disinfectant for any kind of surface. It can be used as a substitute for the disinfectant spray.

How to mix: The ECA Water mixture is ready to use directly from the bottle.

How to use: Apply a couple sprays of ECA disinfectant in a decent amount covering the surface that needs disinfected. Either let the product soak in the surface or wipe off after 1 minute with a clean cloth.

‍Glass Spray
Solely used to polish glass surfaces.

How to use: Apply a couple of sprays on the desired surface that needs to be cleaned and wipe off with a dry cloth or a paper towel.

‍

2. Dishwashing

Dishwashing soap
Used to clean utensils by hand.

Dishwasher soap
The detergent connected to the dishwasher.

3. Personal Hygiene

Dispenser soap
The soap is placed inside the dispenser and used when washing hands.

4. Coffee Cleaning

Espresso machine cleaner
Used when cleaning the espresso machine.

Sinks

The following are the rules for using all sinks in the bar.

Sink no. 1 (Washing hands)

This sink is only ever used for washing hands and nothing else! Make sure soap, paper hand towels, and sanitize dispensers are always filled up.

Sink no. 2 (Juice Station)

The sink placed in the bar next to the juice station is used to rinse blender cans. If there is no can-flusher for the milk pitchers, they will be rinsed in this sink as well.

Sink no. 3 (Dishwasher)

In the morning, before open for guests, the sink placed next to the dishwasher is used to rinse fruit and vegetables. This is the only time of the day where it can be used for this task, so make sure everything is prepared for the entire day.
The rest of the day, it is used to clean all equipment before they are placed into the dishwasher.

‍

If additional fruit and vegetables need to be rinsed during the day, the sink and area around it first need to be disinfected. This is done by cleaning the dishwasher area with a sponge and cleaning agent. The area must be dry before applying the disinfectant spray. The disinfectant spray must sit for 5 minutes before pouring boiling water over the sink, including the surfaces around the sink.

The area is considered a "Dirty Zone" when it has been used for dirty equipment that goes into the dishwasher.

Every night at close, the sink and area around it needs to be disinfected. This is done by cleaning the dishwasher area with a sponge and cleaning agent. The area must be dry before applying the disinfectant spray. The disinfectant spray must sit for 5 minutes before pouring boiling water over the sink, including the surfaces around the sink.

*This is a key hygiene stage and a critical health risk

Fruit and Vegetables to be rinsed

Rinsing Procedures:
Bacteria can be transmitted to our store by fruit and vegetables we receive from suppliers if dirty water has been used to grow or rinse them. The bar can also be exposed to bacteria through poor hygiene standards of the workers who harvest the fruit and vegetables. Therefore, the rinsing of all fruit and vegetables is essential in JOE & THE JUICE.

*This is a key hygiene stage and a critical health risk

Fruit and vegetables with skin such as; avocado, banana, passionfruit, and grapefruit also need to be cleaned to prevent dirt from the skin contaminating once placed in a canteen. The rinsing procedure must be done in Sink No. 3 (See sink procedures) where it’s commonly done in the morning when preparing for the day.

In some busy situations, fruit and vegetables prepped during the morning will not be enough for the day. In these cases, Sink No. 3 must first be cleaned and disinfected before using to prep further fruit and vegetables.

*This is a key hygiene stage and a critical health risk

When rinsing, always use a colander and cold water because hot water can promote bacteria growth. If there are any signs of rot or mold in the products, the affected food products must immediately be discarded from the bar. Mold or rot can be very harmful to humans if consumed.

The following food products need to be rinsed before use, to remove potential bacteria:
‍Apple - Celery - Mint - Tomato - Red Bell Pepper - Carrot (cut off top part) - Ginger - Lemon - Avocado - Broccoli - Cucumber - Turmeric root - Kiwi - Pineapple - Passionfruit - Red Grapefruit - Kale - Dill* - Spring Onions* -Basil*.

It is critical that the following products are washed with extra attention:
‍Dill - Spring Onion - Basil.

‍

Prep Procedures

To avoid cross-contamination with bacteria between different types of food, the separation must be maintained between fruit, vegetables and animal products during preparation and storage.

When chopping boards and knives have been in contact with potential bacteria or anything which can lead to bacteria growth, they need to be washed in the sink with a brush, hot water, and soap. Hereafter they need to be disinfected in the dishwasher.

*This is a key hygiene stage and a critical health risk

1. Prep Procedures

The procedure for washing hands and using sanitizer applies when prepping all products due to the handling of food.

The separation of products in between prepping is another important hygiene procedure, meaning that both knives and chopping boards need to be cleaned every time before prepping the next ingredient. This is to avoid cross-contamination of potential bacteria and allergens between different products.

2. Use two separate chopping boards while prepping

Once you are finished prepping a specific ingredient such as dill, spring onion, etc. all knives and chopping boards must be washed in the sink and disinfected in the dishwasher. While a new set of knives and chopping boards must be used for the next ingredient.

Repeat this procedure of switching between the two knives and chopping boards until the prep is completed.
Always switch to clean chopping boards and knives when prepping each different type of ingredient.

*This is a key hygiene stage and a critical health risk

3. Pesto and Tuna Mousse

When we mix many ingredients together from different food groups (dairy, fish, and vegetables) the risk for contamination and bacteria growth is at its highest.

Due to the increased potential risks, when prepping pesto and tuna mousse it is vital to follow all hygiene procedures correctly.

Meaning that; rinsing all ingredients thoroughly, switching chopping boards/knives and disinfecting them every time you have prepped each ingredient is critical.

*This is a key hygiene stage and a critical health risk

Once prepped, pesto and tuna all have a shelf life of 2 days, meaning they must be used within 48 hours. We always aim to work with freshly made food products each day, to maintain high quality in everything we serve. Therefore, it is crucial to have a healthy ideal structure which prevents these specific products from being stored for more than 2 days. Leftover pesto and tuna from the previous day should always be used first but must be thrown out 48 hours after being prepped.

Pesto

• Make sure to rinse basil and bananas thoroughly.

• Wash hands and use sanitize, before using a clean chopping board and knife when cutting banana and nutritional yeast.

• Clean and wash the blender can in dishwasher before putting together the ingredients.

• Check pesto bottles have been properly cleaned before pouring in new pesto. Meaning there is no visible pesto residue and they have been disinfected.

Tuna Mousse

• Make sure to rinse dill and spring onions thoroughly.

• Use mayonnaise and a tuna bag that has been stored
inside a fridge and is below 5 degrees.

• Wash hands and use sanitize, before using a clean chopping board and knife when cutting dill and spring onions.

• Make sure to mix all ingredients in a clean and disinfected canteen.

• Pour the finished tuna mousse into clean and disinfected canteens and close with a lid.

4. Separation in canteens

To avoid cross-contamination between different food products, it is essential to store all prepped products separately in canteens e.g. tuna mousse in one canteen, tomatoes in one canteen, banana in one canteen, etc. Canteens and containers must also be used to separate products in storage, to minimize all risk of cross-contamination.

5. Knife sharpener

All bars are equipped with sharpeners to ensure we always work with sharp knives. After sharpening a knife make sure to rinse it in water and wipe it with a paper hand towel. This is to prevent loose parts from the sharpened knife from ending up in our products, check the tip of the blade frequently. If it is loose put the knife to one side and do not use it.

Dishwasher

All moveable bar equipment must go into the dishwasher except for; portafilters, shower screens from the espresso machine, as well as electrical and larger equipment. This way we ensure that all equipment used in the bar is disinfected.

Before placing the dirty equipment in the dishwasher everything must be washed using a dishwashing brush hot water and soap to remove all dirt. The dishwasher uses the same water for the entire day! Therefore, it is crucial that all equipment is thoroughly washed before going into the dishwasher. Especially pesto bottles and blender cans as they can be carriers of potential bacteria due to the residue (leftovers) left inside the bottles and cans.

*This is a key hygiene stage and a critical health risk

Cleaning Pesto bottles: add soap, hot water then shake to clean and dissolve all pesto leftovers. Before placing it into the dishwasher, scrub thoroughly with a brush.
Blender cans (also pesto blender can): Rinse thoroughly with a brush and soap before placing it into the dishwasher.

Temperatures

Temperature control is a vital aspect of hygiene and food handling procedures. If there isn’t a well-functioning cooling chain in the stores, the risk of mold and fungicides occurring will increase and furthermore lead to becoming a health risk for guests.

1. Measuring Temperatures

Temperatures must always be measured in the correct way. This means that it is never sufficient to just read the temperature displays on the fridges and freezers. When measuring temperatures of tuna mousse, mozzarella, chicken, etc. it is imperative that a pyrometer is always used.

To achieve an accurate reading when using the pyrometer, you should always measure the temperature directly on a product. To measure the temperature of any product, hold the pyrometer 10-15 cm from the product. The most effective method is by measuring directly onto an open product, for example directly on the actual chicken, and press the trigger so the laser points directly at the chicken and not the packaging. Although, for some products, it will be excessive to open all packaging just to measure the temperature.

The temperature range varies for each different market.

Freezers

All Markets = -18°C – 0°F

Frozen turkey and chicken can only be defrosted in a fridge and are not allowed to be left outside for defrosting. Refrigerators should never exceed the max fridge temperature when storing goods for defrosting. Although, bread and Pulp Muffins are the only frozen products that can be defrosted at room temperature.

Daily Checks

• Temperatures on all fridges and freezers are recorded and noted down daily, to monitor and ensure all temperatures are maintained correctly according to the food law.

• Check dates on the products to ensure the expiration date is not exceeded.


• Monitor all fridges and freezers throughout the day to ensure that the power has not accidentally shut off.

Cooling Grave – Sandwich

The following food products need to be stored in metal canteens within the cooling grave:

• Chicken

• Turkey

• Serrano

• Tuna Mousse

• Mozzarella

*Pesto is kept in plastic bottles in the refrigerator.

Always keep the lids on the canteens as much as possible throughout the day. The lids keep the products in the canteen cold and by keeping them on, we can ensure that the actual temperature is within the accepted temperature range for each market.

If mistakes occur

If chillers can’t maintain the correct temperatures, you have two options:

• If food products have been stored at an incorrect temperature for less than 3 hours, move them to a functional chiller.

• If food products have been stored at an incorrect temperature for more than 3 hours, the products must be disposed of immediately.

Three-hour Rule (only for the Danish Market)

To ensure all products are served with the highest quality, it is essential that the storage of the chilled goods is always within the acceptable temperature range throughout the entire day (check market temperature ranges above).

Bacteria have optimal growth conditions when temperatures exceed 5oC (41°F). Therefore, it is critical to monitor and ensure that products are stored within acceptable temperature ranges.

Products stored in the sandwich station are especially vulnerable to this risk and therefore require additional monitoring throughout the day. Therefore, the following products need to be monitored and measured throughout the day:

• Chicken

• Turkey

• Serrano

• Tuna Mousse

• Mozzarella

• Pesto

Ideal Canteen
The ideal canteen procedure is done by only filling canteens up according to what we are certain will be used within 3 hours for the store.

As a part of the morning routine when opening the bar, canteens in the cooling grave will be filled following an Ideal Canteen guideline. The Ideal Prep is a procedure for calculating the amount of prep that is expected to be used throughout an entire day.

The Ideal Canteen procedure is a further breakdown of the Ideal Prep, to ensure that the canteens only contain what is expected to be used within 3 hours. This is done by following the Ideal Canteen guideline when filling each canteen, to be more accurate with the amount required for 3 hours.

Whenever the canteens are filled up, the timers on the iPad will be started and then the goods in the cooling grave need to be used within a window of 3 hours from starting the timer. Whenever a canteen is empty, it will be replaced with a clean canteen and filled up once again with new goods (to be used within 3 hours) and the timer will be restarted.

The overall goal with this procedure is to have nothing stored in any canteen for more than 3 hours. Although should this happen, it is then extremely important that the temperature of the goods in the canteens are measured using a pyrometer. If the goods are above 5oC, they should immediately be discarded and registered as waste on the iPad.

Example 1:
Ny Østergade (Open from 08:00-18:00)
Ideal Prep = 12 bags of mozzarella for the entire day. Ideal Canteen = 3 bags at a time in a canteen.

Example 2:
Bremerholmen (Open from 10:00-20:00)
Ideal Prep = 36 bags of mozzarella for the entire day. Ideal Canteen = 9 bags at a time in a canteen.

Following this procedure will minimize health risks for our guests, secure product quality but will also reduce the overall waste for the store.

Food storage

Following the correct storage procedures is very important when handling food. All processes need to be
controlled and structured so JOE & THE JUICE, ultimately, can ensure that our elevated hygienic procedures guarantee that we will always serve fresh and healthy food and beverages. When focusing on the storage of all

food products, there are two key areas to master. Firstly, separation of products and finally which products to store and how.

1. Three storage options

There are three options for storing all products, which JOE & THE JUICE handles;

• Chilled goods (fridges)

• Frozen goods (freezer)

• Dry stock goods

The standard storage set-up we use in the bar is with; fridge units at the sandwich station, juice station, coffee station, and a small freezer under the grills. In the stockroom, there is a large fridge, a large freezer, and shelves for dry stock.

2. Storage of food products

Food products shall always be stored hygienically in clean surroundings and never stored directly on the floor. It is important that all products are stored in the stockroom so guests don’t have access to any products. All food products must always be stored separately from cleaning agents and chemicals.

Below are all food products listed and in which storage unit they must be stored:

Fridges

Basil - Broccoli - Carrots - Celery - Cucumber - Kale - Kiwi - Mint - Red Bell Pepper - Spinach - Turmeric root - Dill - Turkey (Thawed) - Serrano - Milk - Mozzarella - Mayonnaise - Cakes - Tuna Mousse - Pesto - Tuna bags.

‍

The following products must be kept in fridges once opened

Vanilla Milk - Oat milk - Elderflower mix - Almond milk - Chocolate Almond Milk.

Freezer

Strawberries - Chicken - Turkey - Cakes - Bread (Both regular and Gluten-free bread) - Acai Puree.

Edible dry stock

Cacao powder - Protein powder - Salt - Black Pepper - Olive Oil - Water - Nutritional yeast - Blue spirulina - Green spirulina - Beetroot powder - Granola - Pumkin seeds - Cranberries - Goji berries.

‍

3. If errors occur

If an error occurs with the cooling units and the stored products exceed the temperature limits, then the products must be either discarded or used within 3 hours from the instance when they exceeded the temperature limits.

If cooling unit errors occur, contact your manager.

4. Separation of products

To avoid the risk of cross-contamination between different product types, it is imperative to always maintain the following separation procedures:

1. Separation of food products stored in cooling units.
2. Separation of different food products in each canteen.
3. The separation between cleaning agents or chemicals (fruit fly traps) and foodstuff.
4. Separation when prepping.

Separation in cooling units

The sandwich station fridge/cooling grave must only contain:

Chicken (defrosting) - Turkey (defrosting) - Serrano - Tuna mousse - Tomato (prepped) - Mozzarella (prepped) - Jalapeños - Pesto - Avocado - Gluten-free (defrosting) - Tabasco.

The juice station fridge/cooling grave must only contain:

Fruits - Vegetables - Vanilla Milk - Almond Milk - Prepped elderflower.

All prepped fruits and vegetables must be separated into their own canteens or bowls. Vanilla milk, almond milk and prepped elderflower must also be separated from fruit and vegetables inside the fridge.

The juice station freezer must only contain:

Strawberries - Acai.

The freezer must only contain the above-mentioned products. To ensure the highest quality when making juice, we also always aim to use products which are still frozen and not thawed (defrosted). Therefore, be sure not to fill out too many frozen products into canteens inside the cooling grave which will end up defrosting before being used. Instead, refill with smaller amounts more frequently throughout the day to avoid serving products made with thawed berries.

The coffee station must only contain:

Milk products - Water

The stockroom fridges must only contain the listed products and in the following separation:

Fridge 1

Basil - Broccoli - Carrots - Celery - Cucumber - Kale - Kiwi - Lemon - Mint - Red Bell Pepper - Spinach - Turmeric root - Spring Onions - Dill - Avocado - Banana - Ginger - Passionfruit* - Tomato - Red Grapefruit* - Apple*.

Fridge 2

Bread** - Chicken** - Mayonnaise - Mozzarella - Serrano - Turkey** - Tuna*** - Whole, semi and skimmed milk.

*Passion fruit, Red Grapefruit, Apple and Bread

These products can be stored outside the fridge but if there is space, the shelf life can be prolonged by having them stored in a fridge.

**Chicken and Turkey

These products must be defrosted in the fridge before being used.

***Tuna

Although tuna can be stored in dry stock, it is imperative that it is stored in the fridge before preparing the tuna mousse. If the tuna mousse is prepared with tuna taken directly from the dry stock then the temperature of the product will be too high and bacteria formation will have favorable conditions.

To avoid potential cross-contamination between food product types, it is important to separate all dairy and meat products away from all fruit and vegetables. If there is no space to separate these food products into two fridges as mentioned above, it is imperative that meat is always stored at the bottom of the fridge in canteens and fruit/vegetables stored at the top section.

The stockroom freezer must only contain:

Chicken - Turkey - Strawberry - Sandwich bread - Gluten-free bread - Acai - Croissants (only in selected stores).
‍
All meat products should be stored on a shelf separate from everything else. Other food products can be stored on the same shelf in the freezer but they must be clearly separated in packages, boxes, or canteens.

‍

The stockroom space for the dry stock should contain:

Cacao Powder - Protein Powder - Salt - Black Pepper - Olive Oil - Water - Jalapenos (not opened) - Chocolate almond milk (not opened) - Vanilla milk (not opened) - Oat milk (not opened) - Almond milk (not opened) - Elderflower (concentrated) -Nutritional yeast - Blue spirulina - Green spirulina - Beetroot powder - Granola - Pumkin seeds - Cranberries - Goji berries.

‍

‍

5. Bar Display

Fruit used to be displayed around the bar front should only be placed behind the glass and kept away from possible contact by guests to avoid cross-contamination. If a guest touches, sneezes in the direction of, or in any other way is in contact with the displayed fruit, then the basket with the fruit must be removed immediately and rinsed thoroughly underwater.

Clean on the go and cloths

We always use cloths for cleaning during the opening procedures and closing procedures. We also use cloths for cleaning the bar throughout the day but only in specific periods which are:

• During a shiftchange

• After a rush

• Cleaning a station after all products have been made

• When cleaning the Customer Area

Whenever we use a cloth for any of the above-mentioned cleaning tasks, we must always wash hands and then use sanitizer before making products again.

Clean-on-the-Go is a workflow we use for maintaining high hygiene standards throughout the day but also for presenting our bar well towards guests, even when we are busy making products. Therefore, to maintain a fast workflow and minimize the need for washing hands and using sanitizer too often, Clean-on-the-Go is performed with paper hand towels instead of using cloths.

Paper hand towels are placed at the juice, coffee, and sandwich stations for quick access whenever needed, to quickly wipe down the stations or surfaces. Once the paper hand towel has been used, it will be disposed of right away, and because it is clear there will be no need to wash hands and put on sanitizer.

Clean cloths are placed at every station but need to be out of visibility for guests to display the bar well.

Juice station

• Use paper hand towels for quick Clean-on-the-Go.

• Have one cloth available but not visible for our guests to be used for shiftchange and more thorough cleaning of the station after all products have been made.

Sandwich Station

• Use paper hand towels for quick Clean-on-the-Go.

• Have one cloth available but not visible for our guests to be used for shiftchange and more thorough cleaning of the station after all products have been made.

Coffee station

• Use paper hand towels for quick Clean-on-the-Go.

• Have one cloth available for cleaning the steam wand but not visible for our guests.

• Have an additional cloth available but not visible for
our guests to be used for shiftchange and more thorough cleaning of the station after all products have been made.

Cloths need to be rinsed under hot water every time before they are used. Cloths will never be handed out to guests so they can clean. We will always be handling all cleaning in the store ourselves. During the shift change procedures, all cloth will be changed over to clean cloth.

Customer Area

For cleaning the Customer Area, we use disinfectant spray and a designated cloth which is only to be used for cleaning the Customer Area.

Always bring the cloth and disinfectant spray to clean tables and seating after any guests leave. Rinse the cloth under hot water before using it to clean. If there are stains on furniture, use soapy water and rinse off with a wet cloth. Also, always check the condition in customer toilets whenever cleaning the Customer Area.

Ice Cubes

Ice cubes can only be picked up from the machine using the designated plastic spoon. In every bar, there is one specific spoon for this purpose. No other equipment or hands can be used to pick up the ice cubes. The spoon must be cleaned and disinfected in the dishwasher every night.

When ice cubes are picked up from the cooling grave and used in the juice production, the small spoon for ice cubes must be used. Always make sure ice cubes are handled the same way as other food products, with clean and disinfected hands.

Fruit Flies

To avoid flies, a generally high standard of cleaning is necessary, especially around the juice station, fruit baskets, and drains in the sinks. Remove all dirty cloth and dishtowels away from the bar after the store is closed. If problems with flies occur, there are some simple instructions to follow:

First, find the source and keep an eye on where they are located every time you meet in the morning.

These are typically the fruit and vegetables where you often can find them:

• Bananas

• Pineapples

• Ginger

• Carrots Bags

• Apples (in the baskets)

Dispose of all food products which have been directly contaminated by the flies. Make sure the following equipment is cleaned extremely well: 
Apple baskets, juice station, centrifuge, and drains. Check that there are no fruit leftovers and pour a lot of boiling water over them.
 Make sure dirty all cloth and dishtowels are removed from the bar area every evening. Flies are extremely attracted to these dirty items. Place the dirty units in boxes or bags which can be sealed.

If the following does not work, then fruit fly traps can be ordered but only use these after the close. The fruit fly traps must never be visible for guests and should not be used during opening hours.

Guest Illness

Any food products which do not meet the requirements for food safety and are not fit for human consumption must be withdrawn from sale immediately. If JOE & THE JUICE receives a guest complaint about a person becoming ill after consuming our products, the product which may have caused the illness must be immediately discarded or otherwise be stored safely away from the store for further investigation by the authorities.

If a guest complains about becoming ill after consuming our products, the following action must be taken:

1. Ask what the guest had to eat or drink and at what time.
2. Check Trail to assess whether all temperatures have been complied with.
3. Check routines and procedures for the potential products involved (i.e. was the dill and spring onions rinsed thoroughly before mixing with tuna?).
4. Check ingredients in the products, expiration dates, signs of rot, etc.
5. Check up on personal hygiene.
6. Contact your manager and prepare all relevant details. The manager will then make contact with the Head Office.

Traceability

JOE & THE JUICE is able to track and trace all products which are purchased from suppliers for making our products which we sell.
All purchases and deliveries made to our stores are ordered through and confirmed in our internal system Workplanner (https://wp.joejuice.com/). The orders made through Workplanner create an order with our supplier which then creates an invoice based on the order. The invoices are validated by our local Purchasing Manager to certify that the invoices match the orders made in Workplanner. All invoices refer to an order-number given by the supplier. Through the order-number, the supplier can track the LOT/Batch-numbers used for the given order. The LOT/Batch numbers can then be used to track & trace when & where the given product was produced at the manufacturer.

ORDER/DELIVERY → WORPLANNER → INVOICE → ORDER-NUMBER → LOT/BATCH NUMBER → MANUFACTURER

Trail Introduction and Health Inspections

To secure an elevated hygienic standard, every store has a self-monitoring plan (Trail). Trail contains our cleaning program and helps us monitor and document all temperatures, DCWF procedures and contains a detailed overview of all cleaning tasks. Furthermore, it contains the HACCP and self-monitoring plan which are a legal requirement to know about.

You access Trail from the store iPad. Each store will have its own account number which is used to log into the program. This can be found in Notes on your store iPad. When you log in, always choose to work from the tablet version (designed for iPad’s). You are only allowed to log in with your store login. 
Trail is designed to be easy to use and help us structure our cleaning tasks in the different time sections throughout the day: (Before open / Morning/ Lunch / Afternoon / All day). ‍

Once you are logged in, there are three main tabs to choose from at the top left side of the screen: ‘Today’, ‘Filter’ and ‘Search tasks’.

The tasks must be completed on the given day when they appear on the system. This is to ensure the right frequency between the tasks so our stores are kept clean to the highest standard.

‍

Trail overview

This section contains all the relevant tasks for the current day which will require completion before the end of the day. To complete, press on the task and tick it off, fill out temperatures, do a corrective action if needed and save the task. It will then appear as being completed.
 A task can’t be checked off before the entire task is completed. 


Ticking off a cleaning task or a DCWF task as complete, without it being performed, is considered cheating and a direct violation. 
Cheating is NOT ACCEPTED and a warning will be given by the relevant manager.

‍

The difference between our two tasks:

Cleaning task: is our daily cleaning task which must be completed every day. These task will change from day to day.

DCWF task: is the daily procedures that ensure our store runs well. These tasks will be identical from day to day.

‍

HACCP analysis

HACCP is our self-inspection which explains how we control food handling and general cleaning procedures in the store. It is our risk assessment analysis and includes all risks when handling food operating a Joe & The Juice store. The Self-Monitoring Plan is our own documented plan, based on HACCP, that we put together to meet all demands related to local food laws. It is not required to know all content within the HACCP analysis, but it is a must to be able to refer to this when asked for it. But it is a must to know how to access and open the HACCP analysis in case a health and food safety inspection takes place in the store.

‍How to find the HACCP analysis on Trail:

Choose "Add Task" -> Select your market (Add)-> Choose word document to access HACCP -> Press "Done".

‍

Sum Up: The Key Hygiene Stages and Critical Health Risks

1. When working behind the bar it is essential to always have high personal hygiene standards.
2. Always wash hands and use sanitizer immediately after handling the till station and before making a sandwich or juice products.
3. No employees must attend work while ill with; diarrhea, vomiting, fever, or any other infectious disease.
4. Disinfect sinks every night during the closing procedures.
5. Rinse all fruit and vegetables before prepping.
6. Disinfect sink no. 3 before additional prepping during the day.
7. Always rinse dill, spring onion; basil thoroughly before prepping.
8. Always wash and disinfect chopping boards and knives after prepping each ingredient.
9. Be extra cautious with all hygiene procedures when prepping tuna mousse & pesto.
10. Always clean & disinfect pesto bottles and blender cans thoroughly.

‍