Operations
Training Manual
❓ What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a system to identify and control food safety risks.
We follow it every single shift — it is the law and it protects our customers from illness.
🌡️ The Danger Zone
Bacteria multiply rapidly between 5°C and 60°C. We call this the Danger Zone.
Never leave food in the Danger Zone for more than 2 hours total.
⚠️ Key Temperatures
- Hot food display: above 60°C
- Cold food: below 5°C
- Fridge: 1–4°C | Freezer: -18°C or below
🧊 Fridge Storage — Top to Bottom
- Ready-to-eat food — salads, cooked items, dairy (Top)
- Raw fish & seafood — Middle shelf
- Raw beef & pork — Lower shelf
- Raw poultry (chicken) — Bottom shelf always
📅 FIFO Rule
FIFO = First In, First Out. Older stock goes to the front. New stock goes to the back. Always use the oldest item first. Check use-by dates every shift.
🚫 Cross-Contamination Rules
- Never use the same board for raw meat and vegetables
- Wash and sanitize surfaces between tasks
- Change gloves when switching between raw and cooked food
- Never let raw meat juice drip onto other food
🎨 Colour-Coded Equipment
- Red — Raw red meat
- Yellow — Raw poultry
- Green — Salad & fruit
- White — Dairy & bakery
- Blue — Raw fish
🌡️ Using a Probe Thermometer
- Clean and sanitize the probe before each use
- Insert into the thickest part of the food
- Wait for the reading to stabilise
- Record on the temperature log sheet
- Clean the probe again after use
📝 Required Cooking Temperatures
- Beef burger internal: ≥70°C for 2 min
- Chicken internal: ≥75°C
- Hot display food: ≥63°C
- Fridge: 1–4°C | Freezer: -18°C or below
Module 01 Quiz
Answer all 3 questions, then submit.
🧼 Why Hygiene Matters
Poor personal hygiene is one of the most common causes of food contamination. Your hands, uniform, and health status directly affect food safety every shift.
🙌 When to Wash Your Hands
- Before starting work and after every break
- After handling raw food
- After using the toilet
- After touching your face, hair, or phone
- After handling bins or cleaning chemicals
⏱️ 20 Seconds Minimum
Wet hands → soap → scrub for 20 seconds → rinse → dry with paper towel. Quick rinses don't count.
🤒 When to Stay Home
- Diarrhoea or vomiting — do not come in. Stay home for 48 hours after symptoms stop
- Jaundice — do not come in. Report to your manager immediately
- Infected cuts or skin infections — report to manager before starting work
🩹 Cuts & Wounds
All cuts must be covered with a blue waterproof plaster. Blue makes detection in food easy. Cover with a glove if on the hand.
💇 Hair & Jewellery Rules
- Hair must be tied back or covered at all times in kitchen areas
- No jewellery except a plain wedding band
- No nail polish or false nails in food preparation areas
- No strong perfume or aftershave
🍽️ Eating & Drinking Rules
Only eat and drink in the designated staff break room. Never eat or drink on the restaurant floor or in food prep areas.
Module 02 Quiz
Hygiene — 3 questions.
🗺️ Our Stations
We'll cover: Grill, Fries & Fryer, Front Counter, and Lobby & Cleaning. Each has its own safety rules — follow them every time.
🔥 Grill Station
- Always wear heat-resistant gloves near the grill
- Burgers must reach 70°C internal for at least 2 minutes
- Use the timer — never guess when food is ready
- Clean the grill every 30 minutes during busy periods
- Log all temperatures on the temperature chart
🏷️ Holding Times
- Beef patties: 20 minutes
- Chicken products: 30 minutes
- Bacon: 30 minutes
🍟 Fries & Fryer Station
- Dry frozen fries before putting in oil — wet fries cause dangerous splashing
- Use tongs — never put your hand near hot oil
- Oil temperature must be 175°C
- Filter oil daily. Change when dark or smells burned
- Know where the fire blanket and extinguisher are
🚨 Oil Fire — Never use water!
If oil catches fire: call for help immediately. Use a fire blanket or Class F extinguisher only. Know this before it happens.
🛎️ Front Counter
- Greet every customer with a smile
- Always use tongs or gloves — never touch food with bare hands
- Service time target: under 90 seconds
- Know the allergen information for all menu items
- Customer mentions an allergy? Tell your manager immediately
🥜 14 Major Allergens
Includes: gluten, dairy, eggs, nuts, soy, fish, celery, mustard and more. ALWAYS check the allergen guide — never guess. A wrong answer can kill.
🧹 Lobby & Cleaning
- Put out wet floor signs before mopping — always
- Use the correct cleaning product for each surface
- Follow the cleaning schedule and sign off when complete
- Empty bins when ¾ full
- Clean spills immediately to prevent slipping
🧪 Cleaning vs Sanitizing
Cleaning removes visible dirt and grease. Sanitizing kills bacteria. You must always clean first, then sanitize. Sanitizer does not work on a dirty surface.
Module 03 Quiz
Station Training — 3 questions.
⚖️ Why Regulations Matter
Regulations are laws and rules we must follow. They protect you, your colleagues, and our customers. Breaking them can result in fines, closure, or serious injury.
⚕️ Your Rights & Responsibilities
- You have the right to a safe workplace
- Report hazards to your manager immediately
- Never ignore a safety issue — it's everyone's responsibility
- Attend all mandatory safety training
🚨 Emergency Procedures
- Fire: activate alarm, leave by nearest exit, assemble at car park
- Medical: call 112, then manager
- Spillage: sign first, then clean
📦 Safe Lifting
- Stand close to the load, feet shoulder-width apart
- Bend your knees — keep your back straight
- Get a firm grip on the object
- Lift using your legs, not your back
- Never twist — move your feet to turn
⚠️ When to Ask for Help
If a box is too heavy or awkward, ask a colleague to help. No delivery is worth a back injury.
👤 Customer Rights
- Every customer deserves polite, respectful service
- Handle complaints calmly — escalate to manager if needed
- Never share customer data or personal information
- No photos of customers without consent
Module 04 Quiz
General Regulations — 3 questions.
👔 Why It Matters
Your uniform and conduct represent our brand to every customer. Being well-presented and professional builds trust and sets the tone for great service.
Clean uniform top
Non-slip black shoes
Hair tied or under cap
Nail polish in kitchen
Rings & bracelets
Phone on the floor
🤝 Professional Standards
- Arrive on time and ready to work
- Treat all colleagues with respect
- Follow manager instructions during your shift
- No personal calls on the restaurant floor
- No use of social media during working hours
⏰ Attendance Rules
- Arrive 5 minutes before your shift starts
- If you are sick, call in at least 1 hour before your shift
- Repeated lateness is recorded and reviewed
- Holidays must be requested in advance — not on the day
Module 05 Quiz
Uniform & Conduct — 3 questions.
✦ What you've learned
- HACCP Food Safety — temperature control, storage, contamination prevention
- Personal Hygiene — handwashing, illness reporting, presentation
- Station Training — grill, fryer, counter, lobby
- General Regulations — health & safety, manual handling, emergency procedures
- Uniform & Conduct — standards, attendance, professional behaviour
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