Ensure a nice-looking Counter Product Display
Hygiene Manual (US)
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Introduction
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!
Personal Hygiene
1. Hand washing
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:
- When first entering behind the bar for a shift
- You’ve handled cash
- You enter the bar after going to the locker room or storerooms
- After a sneeze, a cough, or touching your face
- Using a cleaning cloth
- Picking something up from the floor
- After using the toilet
- Emptying bins
- After a break
- Taking a cigarette or vape break
And MANY more! When in doubt, wash your hands.
2. Gloves
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:
- Operating the juice and food station
- Cutting fruit and vegetables.
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
- Before handling gluten free bread
- If you get any almond butter on your gloves
- Making any item where a customer has indicated that they are allergic to one of our ingredients
- Where a customer has a personal preference or religious reason for us to use new gloves
3. Smoking
Juicers must not smoke or vape inside or in front of our stores. Juicers must cover any Joe and the Juice branding clothing with a jacket or jumper whilst taking a smoke break
4. Clean Work Clothes
- Clean clothes must be worn at work
- Clean clothes mean they have been laundered with washing detergent
- You must have a pair of shoes which are only worn in the bar (you may leave these in the store in designated areas)
- Shoes should be flat soled with good grip and closed in.
- Long-sleeved t-shirts and shirts may be worn but sleeves must be rolled up above the elbow so that food does not come in contact with the clothing
5. Personal Belongings
All clothing and private belongings are to be stored in the designated lockers and not in the bar.
6. Phones
Phones may NOT be used behind the bar as they can carry bacteria which may spread to food products if used in the bar.
7. Headwear
All staff must wear a cap/hat/hairnet when working in the bar.
8. Jewelry and watches
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.
9. Illness
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.
10. Wounds and new tattoos
All cuts must be covered with blue colored waterproof plaster or waterproof dressing.
Tattoos and wounds must be covered with a must be covered with a waterproof dressing whilst healing.
Allergens
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:
- Cereals containing GLUTEN: Wheat, rye, barley and oats.
- CRUSTACEANS: Crabs, lobsters, shrimp, crayfish etc.
- EGGS
- FISH
- PEANUTS
- SOYBEANS
- MILK
- TREE NUTS: Almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts, etc.
- CELERY
- MUSTARD
- SESAME
- SULPHUR DIOXIDE: Used as a preservative in food and beverages
- LUPIN
- MOLLUSCS: Snails, Clams, Octopus, etc.
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.
Guest Illness or allergic reaction
If a guest complains about becoming ill after consuming our products, the following action must be taken:
- Do not judge or offer opinion.
- Say you are sorry to hear that they have been unwell
- Ask what food and drink they consumed from Joe and the Juice and at what time.
- Take their details and tell them that Customer Care will contact them
- If the product has been returned by the customer then place it in a bag/box and place it in a separate canteen in a the storeroom fridges for your manager to inspect
- Inform your manager
- Your manager will contact Customer Care and give them details of the customer and the issue
- Customer care will then contact the customer and resolve the matter
Cleaning
Sinks
Each sink has a specific use. Every night at close, the sinks are cleaned with disinfectant
Sink no. 1 (Washing Hands)
- This sink is only to be used for washing hands. Make sure soap and paper hand towels 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 also be rinsed in this sink.
Sink no. 3 (Dishwashing and fruit/vegetable washing)
- In the morning, this sink placed next to the high temp disinfector is used to rinse fruit and vegetables. The rest of the day, it is used to clean all equipment before being placed into the high temp disinfector.
- If more fruit and vegetables need to be rinsed during the day, then the sink and surrounding area needs to be disinfected first. This is done by cleaning with disinfectant.
Cleaning Products
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:
- The primary cleaning agent when performing cleaning tasks and is used to remove dirt and grease both on surfaces and floors.
- Use with cloths (never using the same cloth as used for disinfectant spray)
Disinfectant spray:
- Used after multipurpose spray to disinfect (kill bacteria). This prevents products from being contaminated by bacteria.
- Contact time (i.e. how long it takes to work) must be followed
- Use only with cloths (never using the same cloth as used for multipurpose spray)
Other cleaning products include:
- Glass spray - Solely used to polish glass surfaces.
- Dish washing soap – used in Sink 3 for cleaning dishes and bar parts
- High Temp Disinfector soap - The detergent connected to the high temp disinfector.
- Cafiza - Used for cleaning espresso machine
Cloths
Cloths are only to be used with the multipurpose spray. If disinfectant is being used, then separate cloths are to be used with the 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:
- During a shift change
- After a rush
- When cleaning a station after all products have been made
- When cleaning the Customer Area
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.
Crockery
If glass or crockery breaks in an area where food is stored, prepared, displayed or served, the following action must be taken:
- Immediately suspend all food preparation or service in the area of the breakage
- Discard any food that could have been contaminated
- Carefully sweep up glass/crockery fragments into a dustpan. When cleaning the floor an area 3 meters beyond where the last piece of glass was found should be cleaned. This ensures that all glass is cleared, including the smallest fragments.
- Transfer the broken glass to a suitable container e.g. a cardboard box marked ‘Broken Glass/Crockery - Take Care.’ Remove container from the catering area and place in a refuse container. Wash the dustpan and brush to get rid of any glass/crockery splinters
- DO NOT use a sink used for food preparation or crockery/utensil washing
- Wipe all surfaces in the immediate vicinity of the breakage with a wet cloth, including under-counter shelves and the floor. Throw
the cloth away. Vacuum carpeted floors. - Inspect the whole area carefully for any glass or crockery fragments. Torch light will show up any glass splinters. If necessary,
clean again. The area can be used for food storage, preparation, display or service once it has been declared ‘clear’ by the bar or
shift manager
Sanitation Buckets
All stores to have red sanitation bucket in place during opening hours. The sanitation liquid must be changed every shiftchange (needs to be checked with a PH strip each time) or when dirty.
Bucket must be stored next to dishwasher sink/area.
Clean on the Go ‘COTG’
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.
Cleaning the 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.
Cleaning the coffee machine
A clean cloth is to be used for cleaning the steam wand. This cloth must be stored in sanitation liquid. Replace during shift changes or if visually dirty.
Customer spills or request for cleaning
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
Cleaning Pesto bottles
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.
Sharpening knives
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.
High Temp Disinfector
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.
Product Hygiene
High-risk ingredients
Almond Butter
Storage
- Almond-filled FIFO bottles must be stored with the dispenser lid facing down and in a 1/9 canteen
- Almond-filled FIFO bottles must not to be stored above other foods.
- Almond-Filled FIFO bottles should be kept at room temperature and not be placed in the fridge over night
Product Making
- Use only the red jugs for making shakes containing almond butter
- Dispense the almond butter using the FIFO bottles
- You must change your gloves if you get any almond (no matter how little) on your gloves
- Do not refill FIFO bottles – they must be cleaned when emptied from Almond Butter
Communication
- If a guest orders a shake containing almond, ask if they have any allergies to nuts. If the answer is yes, inform them that the shake contains nuts and do not serve it to them.
- The Allergen statement must be displayed in a visible position close to the POS
Serving
- You must place a 'contains nuts' sticker on the lid of any shake which contains almond butter
Cleaning
- Only use the red dishwashing brush for this. The red equipment must be thoroughly cleaned with soap and hot water before placing in the high temp sanitizer.
- FIFO bottles must be washed using pesto bottle technique after both ends of the FIFO bottle is removed.
- ALL signs of almond butter must be removed before placing in the sterilizer.
Prep Procedures
- Carefully follow all Prep Manual procedures to reduce risk of cross contamination with Almond Butter
Gluten free bread
- When making a gluten free bread product you must start by putting on new gloves.
- Before placing the bread in the grill insert the gluten free bread into the grill bag
- Swap the normal board and knife for the gluten-free board and knife
- Prepare the sandwich and serve it to the customer
- Return the gluten-free board, knife and grill bag to its designated location
Ice Cubes
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.
When ice cubes are picked up from the cooling grave a utensil must be used. The same applies for frozen strawberries.
Cleaning fruit and vegetables
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.
Food Prep
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
- The food touching one another and becoming contaminated
Indirect
- Through equipment, utensils or team.
To reduce the risk of cross-contamination we must:
- Ensure allergens (milk, almond, celery, fish, almonds) are stored away from other foods and use separate utensils.
- Keep unwashed vegetables away from ready to eat food
- Wash chopping boards and knives regularly with brush, hot water and soap and then disinfect in the high temperature sanitiser
- Use separate clean canteens to store ingredients with only one ingredient per canteen
- Wash hands regularly and between handling unwashed vegetables and ready to eat food
Board Prep Procedures
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
Pesto
- Use a clean blender that has been disinfected in the high temperature disinfector to blend the ingredients.
- Pour the pesto into clean, disinfected pesto bottles
- Place the bottles into the refrigerators
Tuna Mousse
- Only chilled mayonnaise and chilled tuna (below 5 degrees) can be used
- Mix all ingredients in a clean, disinfected metal canteen using a clean, disinfected spoon
- Pour the finished tuna mousse into new clean, disinfected metal canteens and cover with a lid. Do not fill above the indent in the canteen
- Place labelled canteen in the fridge within 5 minutes of making mixture.
Egg mousse
- Only chilled eggs and chilled mayonnaise can be used
- Check egg is within 1 days of ‘use by date’ or ‘once opened’ date marked upon it (for example, if use by date 11th Dec, latest day the ingredient can be used is the 10th Dec)
- Check mayonnaise is in date
- Mix chilled egg, chilled mayonnaise and other ingredients in clean canteen using a clean spoon. Do not fill above the indent in the canteen
- Label canteen lid with date label with day of prepping plus one day. For example, if made on Monday, write Monday as the ‘Date Made’ and write Tuesday as the ‘Use By Date’ (meaning use by end of Tuesday night)
- Place labelled canteen in the fridge within 5 minutes of making mixture.
Cream Cheese
- Store the cream cheese canteen in the cooling wells with a lid on
- If the cream cheese goes above 5°C/41F then it must be used within 3 hours or thrown out
- Store the opened cream cheese tub in the storeroom fridge and thrown out once it passes its open use by day
- The spatula can remain in the mixture, but must be changed at the beginning of every shift
Filling Canteens
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 Food Cooling Grave
The following food products must be stored in covered metal canteens in the cooling grave:
- Chicken
- Turkey
- Serrano
- Tuna Mousse
- Mozzarella
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.
Defrosting frozen items
- Frozen turkey and chicken may only be defrosted in the fridge in canteens
- Bread and cakes can be defrosted at room temperature in a plastic canteen
Utensils
All utensils need to be stored outside from canteens (vegan spoons, tuna spoons, etc.) i.e. do not leave the utensils in the canteens.
How to videos
Temperatures
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.
Fridge and freezer operating temperatures
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.
Freezers
All Markets Colder than 18°C – 0°F
Fridges
- France, Norway, Singapore, and Iceland 0°C – 4°C
- Denmark, Sweden, Germany, Netherlands, Korea, Hong Kong, UK, Australia 0°C – 5°C
- USA 32°F – 41°F
Product temperatures
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:
- Hold the pyrometer 10-15cm from the product and press the trigger
- Point it directly at the actual product (not the packaging)
Acceptable temperature ranges for chilled goods are:
- France, Norway, Singapore, and Iceland between 0°C and 4°C
- Denmark, Sweden, Germany, Netherlands, Korea, Hong Kong, UK between 0°C and 5°C
- USA between 32°F and 41°F
If the fridges and cooling graves cannot maintain the correct temperatures, follow the three-hour rule.
Fridge Seals
Fridge seals must be regularly inspected and replaced if perished or damaged. If damage or perishing is noticed, then contact your manager.
Food storage
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:
- Chilled goods (fridges)
- Frozen goods (freezer)
- Dry goods
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.
FIFO
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
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.
Bar Display
Fruit and vegetables must not be placed in the bar display.
Other Pests
Mice, cockroaches, and rats
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).
Fruit Flies
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
- Bananas
- Pineapples
- Ginger
- Carrots Bags
- Apples (in the baskets)
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 Introduction and Health Inspections
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.
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Ice Machine
Clean Menu
Clean Sandwich Grills
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Fruit Baskets
Clean Dishwasher
Clean Sinks
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
HACCP
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.
- Access Trail
- Choose "Add Task"
- Select your market (Add)
- Choose word document to access HACCP
- Press "Done".
Video Appendix: Trail Tasks
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Ice Machine
Clean Menu
Clean Sandwich Grills
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Fruit Baskets
Clean Dishwasher
Clean Sinks
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
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Video Appendix: Trail Tasks
