Ensure a nice-looking Counter Product Display
At JOE & THE JUICE hygiene is one of our highest priorities. Excellence in hygiene is an essential part of delivering a great guest experience and representing our brand to the public. Our stores, and the food and drink we make for our customers, should be a source of pride to all of us.
JOE & THE JUICE expects Juicers to strive for excellence in hygiene. We want to make the best products in the safest possible way for our customers.
This manual sets out the basic rules for hygiene at JOE & THE JUICE. By following these rules, we will ensure high hygiene standards and help prevent infection and contamination. Failing to maintain these standards may have serious consequences for guests. We must take hygiene very seriously. We should also constantly remind ourselves that we work in an open kitchen and everything we do is visible. Poor hygiene may cause sickness, life changing illness and even death.
If you would like additional information on any of the areas, please contact your manager. As you progress in your career with JOE & THE JUICE you will be given additional training which will compliment this guide.
Thank you for doing your part!
Washing hands reduces the possibility of contaminating any food products you touch. We wash our hands not only to be hygienic but also to show humbleness and respect to our guests.
When to wash your hands: You must wash your hands whenever you think they may have become dirty/contaminated.
Some examples after which you must wash your hands:
And MANY more! When in doubt, wash your hands.
Gloves are an extra precaution to further reduce the possibility of contamination from your hands reaching food. It is very important to change gloves when they are dirty or torn.
You must wear gloves when:
Otherwise, treat your gloves like your hands and change gloves in the same situations as you would wash your hands (see above)
Remember you must change gloves
Juicers must not smoke or vape inside or in front of our stores. Juicers must cover any Joe and the Juice brandingclothing with a jacket or jumper whilst taking a smoke break
All clothing and private belongings are to be stored in the designated lockers and not in the bar.
Phones may NOT be used behind the bar as they can carry bacteria which may spread to food products if used in the bar.
Long hair (longer than shoulder length) needs to be tied back in a tidy condition or a cap or hat worn to cover the hair preventing the hair from hanging freely.
Watches, bracelets, and rings must not be worn while at work as wearing these items while handling food can potentially spread bacteria. They also pose a ‘foreign objects’ risk as they can fall off and end up in customers’ products.
If you are suffering from diarrhea and vomiting then you must not work. You can only return to work 48 hours after the last symptom has passed. If you have a confirmed foodborne disease then this must be discussed with your manager, as further restrictions may apply.
All cuts must be covered withblue colored waterproof plaster or waterproof dressing.
Tattoos and wounds must be covered with a must be covered with a waterproof dressing whilst healing.
Certain foods can cause people to have allergic reactions. These may be minor, but can also be severe, even resulting in death. Because of this risk it is extremely important that you follow hygiene and cross contamination rules.
There are 14 allergens which must be declared by law. They are the following:
People may also be allergic to other foods but these are not required to be declared by law.
You can find the allergens for all products on our website (www.joejuice.com/allergens). This can also be accessed by scanning the QR code on the Allergen Statement which must be displayed at the counter at all times.
If a customer asks about allergens, please refer them to the Allergen Statement QR code. If they are unable to access it, use the store iPad to access the webpage for them.
Because of the open kitchen environment of a JOE bar, we cannot promise our guests that the products we serve are 100% without the above 14 allergens. However, we do take steps to reduce the chance of cross-contamination and these are set out in our HACCPs.
If a guest complains about becoming ill after consuming our products, the following action must be taken:
Each sink has a specific use. Every night at close, the sinks are cleaned with disinfectant
Sink no. 1 (Washing Hands)
Sink no. 2 (Juice Station)
Sink no. 3 (Dishwashing and fruit/vegetable washing)
The two main cleaners are multipurpose spray and disinfectant spray. Both will typically be mixed in a spray bottle to clean specific areas. Always ensure that cleaning chemicals do not contaminate food.
Multipurpose spray:
Disinfectant spray:
Other cleaning products include:
Cloths are only to be used with the multipurposespray. If disinfectant is being used, then separate cloths are to be used withthe multipurpose spray and disinfectant.
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:
Clean cloths are to be available at every station but need to be kept out sight for the guests to keep the bar looking good. During the shift change procedures, all cloths will be changed over to clean cloths.
Whenever we use a cleaning cloth, we must always wash hands before making products again. The exception to this is the cleaning cloth for the coffee machine milk wand provided that the wand cloth is changed regularly and is clean.
To maintain a fast workflow and minimise the need for frequent hand washing we use Clean-on-the-Go procedures. COTG is performed with paper hand towels instead of using cloths and is purely to remove debris from the work surfaces. Once the paper hand towel has been used, it must be disposed of immediately.
If there is spare time, clean other items such as boards, knifes, and other utensils.
For cleaning the Customer Area, we use disinfectant spray and a designated cloth which is only to be used for cleaning the Customer Area.
A clean cloth is to be used for cleaning the steam wand This cloth must be regularly rinsed clean and regularly swapped for a clean cloth. Replace during shift changes or if visually dirty.
We always do the cleaning in the bars. If a customer requests a cloth, politely decline and tell them we will come out and clean it for them explaining to the customer that we will spray down the table and make sure it is fully cleaned for them to enjoy their food
Add soap, hot water then shake to clean and dissolve all pesto leftovers. Scrub thoroughly with a brush. Place into the high temp disinfector. Once disinfected, check for any leftover pesto. Rewash if there is any pesto remaining.
Knives need to be kept sharp. After sharpening a knife, rinse it in water and wipe it with a paper towel. This will remove any metal material which has been ground off the knife during the sharpening process.
The high temp disinfector will disinfect items after they have been cleaned by hand. You can use the high temp disinfector for sterilising all items except for portafilters, shower screens from the espresso machine and electrical and larger equipment.
Before placing the items in the high temp disinfector they must be washed using a dishwashing brush hot water and soap to remove all contamination. This is important as the high temp disinfector uses same water for the entire day and food residue (leftovers) in the water can lead to bacteria growth.
Ice cubes can only be removed from the ice 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 not be left in the ice and must be cleaned and sanitised every night.
When ice cubes are picked up from the cooling grave and used in the juice production you do not need to use a spoon as it treated as an ingredient.
Because bacteria can be transmitted to our store on fruit and vegetables, we must clean them before use. All fruit and vegetables (including those with skin such as avocado, banana, and grapefruit) need to be cleaned to prevent dirt from the skin contaminating once placed in a canteen.
It is very important to pay extra attention to the cleaning of dill, spring onion, basil, and celery as they are very likely to have been contaminated in their production or transport.
When cleaning the fruit and vegetables it is important to use cold water as hot water can promote bacteria growth. Mould or rot can be very harmful if consumed, if there are any signs of rot or mould then the affected food products must be thrown immediately out and recorded on the wastage list.
Cross-contamination is the transfer of bacteria and allergens between different food groups. This is a high-risk area for food retail businesses including Joe. Cross contamination is the transfer of pathogens and allergens from one food to another.
This cross contamination can for example be:
Direct
Indirect
To reduce the risk of cross-contamination we must:
Knives and chopping boards need to be cleaned after prepping each ingredient. To speed up the prepping process have sufficient clean boards and knives available to prepare each ingredient. This does not mean you need a certain number of boards, rather that there are enough ready for use, in the high temperature sanitiser and drying.
Pesto, Tuna Mousse & Egg Preparation
When placing food prep in the canteens, it is important not to fill above the maximum line (the indented line) as it will not keep the correct temperature if overfilled.
The following food products must be stored in covered metal canteens in the cooling grave:
Always keep the lids on the canteens as much as possible throughout the day, as this will help keep the items within the correct temperature range.
Temperature control is a vital part of food safety, if food is not stored and the correct temperature it will allow for the multiplication of pathogenic organisms and may lead to customers becoming ill and suffering from food poisoning.
Temperatures on all fridges and freezers are to be recorded using TRAIL so that we ensure all temperatures are correct and that we have a record that we have been checking as required by law. If a recording returns an ‘adverse finding’ message, follow the instructions provided or from your manager.
Even though we have regular checks during the day it is important to monitor all fridges and freezers throughout the day to ensure that the power has not accidentally shut off or a unit has failed. Keep an eye on the fridge and freezer dials and be alert for signs of failures such as food defrosting, air feeling warmer, product being runnier.
All Markets Colder than 18°C – 0°F
Temperatures need to be measured using a pyrometer. It is never okay just read the temperature displays on the fridges and freezers as this does not give the temperature of the products.
How to take product temperatures:
Acceptable temperature ranges for chilled goods are:
If the fridges and cooling graves cannot maintain the correct temperatures, follow the three-hour rule.
The three-hour rule applies in all markets. If a refrigerated product becomes warmer than their max
temperature, and remains above this temperature for 3 hours, then the product must be thrown out. Keeping the lids on the canteens will help greatly in keeping the ingredients at the right temperature.
Max temperatures:
Regular temperature checks are to be performed throughout the day to monitor these temperatures. If a too high reading is returned, then the iPad 3-hour timer must be started with the alarm sounding on and the temperature must be checked again. If after three hours it is higher than the recommended limit then it must be thrown out and recorded as waste.
Correct storage procedures are very important when handling food to guarantee that we will always serve fresh, healthy, and safe food and beverages. The standard storage set-up at Joe consists of fridge units at the food station, juice station, coffee station, a small freezer under the grills and in the stockroom, a large fridge, a large freezer, and shelves for dry goods.
All products must be stored in a clean environment which is only accessible by Joe employees. Food products must be stored off the floor and separately from cleaning agents and chemicals.
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, then the meat must always be stored at the bottom of the fridge in metal canteens and fruit/vegetables stored at the top section.
There are three storage categories for food products:
If product is found beyond the date marked upon it, it must be disposed of immediately and all other similar stock checked.
Detailed guidance on how and where to store products please refer to the HACCP Manual.
All meat products must be stored on a separate shelf.
First in first out – FIFO is fundamental for a healthy stock handling. FIFO means “First In, First Out”. FIFO is the goods “workflow” from when we receive our goods, to which order we use them. It is important to make sure you stack up the oldest food items on top / in front. Following FIFO helps us ensure that only fresh food is used in our products.
Day Dot stickers are used to record when a prep has been made and how long it can last. Once the use-by date has been passed, the prep must be wasted.
Fruit and vegetables must not be placed in the bar display.
Daily morning checks for any sign of pests must be performed every opening. Any sign of cockroaches, mice, rats, or other pests must be reported to management immediately.
All food and surfaces which may have been contaminated by pests must be either thrown out (food) or cleaned (surfaces).
Keeping a high standard cleanliness, especially around the juice station, fruit baskets, and drains in the sinks, will help prevent fruit flies from appearing. Make sure dirty cloths and dishtowels are removed from the bar area every evening will also help.
If fruit flies appear then try and identify where they are gathering.
Typically, this will be around
Once you have identified the area, dispose of all food products which have been directly contaminated by the flies. Thoroughly clean, sanitize and dry the area the fruit flies are gathering. Check underneath equipment and for spillages of juice. If this doesn’t fix the problem, then fruit fly traps can be ordered. These traps can only be used between close and opening i.e not during opening hours.
TRAIL is our food safety tracking system. It helps us to remember to perform the necessary checks on food and equipment to ensure that we operate in a safe manner. It also records all of these tasks in case we are asked to provide evidence on how we have been operating the stores. It also contains all our HACCP procedures and our self-monitoring plan.
Your manager will provide training into how Trail works and how to complete tasks when they appear.
Trail is accessed from the store iPad and is designed to be easy to use. The tasks all have time deadlines and must be completed before these deadlines. Each task will contain information on how to complete the task. If this is not enough information, please ask a colleague or your manager for help.
Once you have completed a task, return to the Trail system and select the task and tick the completed box.
These food hygiene tasks are really important. You must only tick off a task once it is completed. Ticking off a food hygiene as complete before it has been completed will result in a warning and repeated violations will result in dismissal.
HACCP stands for Hazard Analysis and Critical Control Point. The HACCP process identifies food safety risks within the businesses, the controls needed to make sure the food is safe and the records which must be kept to prove suitable steps have been taken .
HACCP is the basis for food legislation around the world and in the instance of an inspection, it is essential you know where to access these. Our HACCP procedures are stored on Trail.
