Cafe Hygiene and Food Safety

Policies and Procedures

HANDWASHING
All employees must wash their hands on arrival

Prior to
• making coffees or working with food

After
• handling raw food
• smoking, coughing, sneezing or blowing the
nose
• eating or drinking
• touching the hair, scalp or any wound
• using the toilet
• handling money or point of sale register

HEALTH AND HYGIENE REQUIREMENTS

When working in our café, it is important to pay attention to your physical cleanliness and appearance to
ensure no harmful micro-organisms or objects can be transferred from you to our customers.
Before starting work ensure:

• your body and clothes are clean and you are free of body odour
• jewellery or watches are removed when handling food (although a plain wedding band can be an
exception)
• your fingernails are short and clean, with no visible signs of nail polish
• you wash your hands using the correct procedure
• your hair is clean and covered, if preparing food. If long, your hair should be tied back. Keep a beard
or facial hair neat and trimmed
• food-grade bandages and dressings are used, where necessary
• piercings are removed or covered

Any personal health issue likely to cause or that has caused contamination must be reported to your
manager. You must cease making coffee and handling food in our café if a personal health issue may cause
food contamination or may risk the spread of an infectious or airborne disease.
Do not come to work if you are unwell. Phone your supervisor as soon as possible if you know you can’t
cover your shift.

COLOUR CODED CLOTH SYSTEM

Ensure correct use of a colour coded cloth system to avoid cross contamination and build-up of bacteria on
steam wands at machines. Blue cloth for steam wand only and green cloth for bench only.

BACKWASHING COFFEE MACHINES

Backwash all coffee machines on a regular basis according to manufacturer instructions to avoid build-up
of oil and calcium on all external and internal parts of the coffee machine.

DISHWASHERS
Use dishwashers to ensure adequate temperature to kill germs and bacteria of all service ware.
Regularly clean filters and use the clean and drain programs on dishwashers to ensure cleanliness and
efficiency of dishwashers according to manufacturer instructions.

FRIDGE TEMPERATURE MONITORING

Check twice daily and document readings of all fridge temperatures on supplied document. Alert manager
of any temperature issues.

Café Hygiene and Food Safety Policies and Procedures, CBD College (91399), v1 May 2023