Cleaning and Hygenical duties. 

In order to ensure the upkeep of our restaurants is excellent for both Back of house and Front of house; we have jobs and duties that we must complete on a daily and weekly basis. A weekly deep clean checklist has been made in order to make sure our equipment and store areas are clean and tidy at all times.  This will be delegated by the Manager or Supervisor on duty.  Each store has a weekly cleaning chart that covers equipment and store areas. We have provided equipment and chemicals that can be used to aid the cleaning of these areas. 

Listed below are some of the chemicals and equipment used to clean certain equipment that we use on a daily basis.

• Hot and cold holding equipment, all purpose cleaner, yellow and green sponge scourers and chux/wiping blue cloths.
• Grill, stoves and fryers, heavy duty cleaners such as oven and grill cleaner and chux cloths. 
• Personal protection equipment used
• Rubber gloves
• Face mask
• Protective eye wear
• PVC apron.
• Head wear protection (hat or skull cap)
• Shelves, tiles ceilings, all purpose cleaner, yellow and green sponge scourers and chux cloths
• Floors – floor cleaner mixed with hot water, deck scrubber, and floor squeegee.
• Food preparation areas, spray on sanitiser and chux cloths.

If you are unsure on what to use or how to use it please consult your supervisor or manager on duty for help. 

SOME CHECICALS CAN DAMAGE EQUIPMENT AND OR WORK SURFACES. IN CORRECT USE OF CHEMICALS OR USE CHECMICALS NOT INTENTED FOR A PARTICULAR JOB MAY CAUSE YOU HARM TO YOURSELF AND OTHERS.

DIETARY DEFINITIONS

Celiac (Gluten Free)

 Is a digestive condition triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and other foods containing wheat, barley or rye. Oats may contain gluten as well. When a person with celiac disease eats foods containing gluten, an immune reaction occurs in the small intestine, resulting in damage to the surface of the small intestine and an inability to absorb certain nutrients from food.

Vegetarian

For the purpose of membership of IVU, vegetarianism includes veganism and is defined as the practice of not eating meat, poultry or fish or their by-products, with or without the use of dairy products or eggs. Often broken down further into OVO-LACTO, and LACTO. Vegetarians may or may not try and minimize their non food use of animals like vegans.

Vegan

Excludes animal flesh (meat, poultry, fish and seafood), animal products (eggs and dairy), and usually excludes honey and the wearing and use of animal products (leather, silk, wool, lanolin, gelatine…). The major vegan societies all disallow honey, but some “vegans” still use it. Some “vegans” also refuse to eat yeast products.

Lacto Vegetarian

Same as VEGAN, but also eats milk products. Lacto-Ovo Vegetarian- Lacto-ovo-vegetarians are vegetarians who eat eggs and dairy products — such as milk, cheese, yogurt, butter, cream and kefir — along with plant foods. “Lacto” comes from the Latin word fork and “ovo from the Latin word for egg.

Dietary Vegan

Follows a vegan diet, but doesn’t necessarily try and exclude non-food uses of animals.

Nut Allergy 

Tree nut allergy is a type of food allergy. It is a hypersensitivity to dietary substances from tree nuts causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people. Nut allergy is slightly different than peanut allergy in as much as the type of nuts that cause the allergic reactions are not the same. Peanuts are considered legumes whereas tree nuts are considered dry fruits. The symptoms of peanut allergy and nut allergy are the same, but a person with peanut allergies may not necessarily also be allergic to tree nuts, and vice versa. Tree nut allergies occur mainly, but not exclusively, in children. They are usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with tree nuts or nut particles and/or oils. The most severe nut allergy reaction is called anaphylaxis  and is an emergency situation requiring immediate attention and treatment with epinephrine

Kosher

Kosher is Jewish law, meat that is the flesh of animals that both chew the cud and have cloven hoofs (as the cow and sheep); the animal must have been slaughtered with by a specially trained Jew; inspected, and unless cooked by broiling, it must be salted and soaked to remove all traces of blood. Kosher fish must have scales and fins. The rules that apply to the slaughter and preparation of animals are the same. The cooking and eating of milk products with, or immediately after, meat products is non kosher; even the use of the same kitchen and table utensils and towels is forbidden. We order in the kosher steaks but it gets cooked on the same grill as all other meat.

Halal

‘Halal’ is an Arabic term designating any object or an action which is permissible to use or engage in, according to Islamic law and custom (opposed to haram). It is the way of slaughtering the cow according to the Islamic law.  All our chicken is certified Halal.