5.1 Food Safety Training

There will be a ServSafe-certified food safety manager on duty at all times of production. All staff will receive food safety training as part of their on-boarding process as well as every six months. A record of each training will be included in each employee’s file.

5.2 Cleaning the Bakeshop

All Honeycomb employees regardless of station are required to contribute to cleanliness of the facilities. You are expected to work in a tidy fashion throughout your production schedule, and end your shift with a routine cleaning. You will also be given additional cleaning activities on a weekly or monthly basis to keep our facilities and equipment well-maintained and pest-free.

5.3 Maintenance of the Premises

Properly store equipment, remove litter and waste, and keep the garden trimmed and cared for. Prevent areas from forming that may attract or harbor pests. Maintain roads and sidewalk areas so that they do not constitute a source of contamination in areas where food is exposed.

The grounds surrounding our premises that are not within our control such as with Bay Street Bistro, Honeycomb staff must exercise additional care to inspect, exterminate, or take other steps to control pests attracted by these bordering grounds. Products stored in outdoor vessels must have protected coverings and regular pest inspections.

5.4 Equipment and Surfaces

At the end of your shift, wipe down all pieces of equipment and prep surfaces that were used that day. Use a bucket of clean soapy water to scrub the equipment down, and then the squeegee to remove the suds, then rinse with a clean towel soaked in fresh sanitizer liquid. Let the sanitizer air dry. If you can’t use the squeegee, such as on the mixer, use a clean towel with fresh hot water to rinse off the suds before sanitizing.

The tabletops should receive periodic cleanings between activities as well as a thorough end-of-day cleaning. Make sure to address the under-table shelves and table legs. Pull out the rolling bins for cleaning as well. Every piece of equipment that gets used during a day must be receive a full cleaning that day.

5.5 Floors

Staff is expected to sweep and mop the floors in all locations including storage, ware washing, bathrooms, and guest areas. Sweep periodically and in the event of a mess to prevent slow-downs during production, as well as right before mopping. Do not mop without first sweeping.

To mop, dilute the floor washing chemical with the proper amount of hot water in the mop bucket. Use a dry or fresh mop head and work methodically from one end of the building to the other so that you do not have to re-mop sections that get walked over.

5.6 Refuse

Empty trash cans when they exceed half full and at the end of your shift. Do not wait until a trash can is ridiculously full and too heavy to lift before emptying. Trash gets taken out to the dumpster across Avenue B. Never take out a trash bag without re-lining the can with a fresh bag. Recycling should be broken down into flat boxes and set aside to recycle at the end of the day. Tea leaves and coffee grounds may be kept for composting at the end of each day.

5.7 End-of-Shift Cleaning

• Wash, rinse, sanitize, and put away all dishes.

• Turn off ovens and appliances.

• Wash and sanitize equipment and surfaces.

• Drain, wash, and sanitize the three-bay sink and hand washing sinks.

• Sweep, then mop floors

• Take out the trash and place fresh bags in each can

• Pick up and remove all personal items and put away the cleaning supplies.

5.8 Sanitary Operations

• Properly store all equipment and keep them in clean condition and good working order to prevent the equipment or facility to adulterate the food.

• Sanitary chemicals and cleaning agents must be kept in a clean designated area away from food.

• Pests must not be allowed in any area of the facility. Effective measures must be taken to exclude pests from the manufacturing, packing, and holding areas.

• Single serve articles such as paper cups or napkins must be stored, handled, and disposed of in a way that protects against cross contamination and cross-contact.

• Take out trash cans when they exceed HALF-FULL. Do not wait until a trash can is in a ridiculous state before taking it out. Trash bags can be taken to the dumpster directly or put in the rolling trash can to be taken to the dumpster at the end of your shift