Handbook & Food Safety

Open to employees and to any trade partner working on site.

Temperature standards

Control point	Standard	Log frequency
Cold holding	41°F or below	4x per shift
Hot holding	135°F or above	4x per shift
Custard mix, opened	Discard at day 7	Date-dot on open
Refrigerated receiving	41°F or below at the door	Every delivery
Frozen receiving	0°F or below at the door	Every delivery
Fryer oil	Filter daily	Daily close

Allergen protocol

Dedicated utensils, a glove change, and a clean prep surface for every allergen-flagged order.
Call the allergen back verbally to the expo before the order fires.
Shared fryers are not allergen-safe. Route those orders to the flat top.

The 4-hour rule

Any product held outside its temperature range for more than 4 cumulative hours is discarded and logged as waste with a reason code. Cumulative means across the whole day, not per instance.