While you are helping, serving or working in the Emmanuel’s Yard kitchen and cafe area it is important that you are trained and given all the relevant information to keep everyone safe and happy. Please take time to read through the information specific to this and sign the form to confirm you have read and understood this information.

Thanks for making our space so special to so many people! We couldn’t do it without you.

Personal Hygiene

Hand washing

Please make sure you wash your hands regularly, especially before handling or preparing food items. Use the hand wash basin in the kitchen. You can also use the food grade gloves provided when preparing food.

Fit and healthy?

If you are in the food area you must be in a clean and fit state.

Please make sure you have a clean set of clothes on. There are aprons and hair nets store in the kitchen. If you need help finding them ask your supervisor.

If you have been unwell (vommiting or diarrhoea) in the last 48 hours it is not safe for you to be in a food preperation area. Please let your supervisor know that you cannot come in on your scheduled time. If you become unwell during your scheduled time, let your supervisor know so that you can go home or speak to a doctor.

Any cuts or grazes must be covered with a blue plaster.

If you have had contact with anyone who could have a contagious sickness or disease you must not enter the kitchen and seek medical advice.

Kitchen

Sinks

The kitchen has three sinks which are to be used for following specific things. They are labelled above each sink.

FOOD PREP SINK / HAND WASHING SINK / DISHWASHING SINK

Please only use each sink for its designated purpose.

Dishwasher

Any items used for food consumption must be run through the dishwasher in order to sterilise them properly. Please rinse food waste off in the sink before putting through the dishwasher. Do not put anything with coffee granules or food waste into the dishwasher. The water does not get flushed with each cycle so if it becomes dirty it will not clean properly.

Fridge and Freezer

Any items put into the fridge or freezer must be wrapped (or stored in a container) and labelled correctly. Please follow the instructions that are printed on the front of the fridge on what goes on your label. If items are not labelled they will have to be disposed of so please remember to do this. The fridge should always be kept below 5 degrees C, limit keeping the door open to keep the temperature at the right level.

Any raw meat, fish or poultry to be kept sealed and on the bottom shelf.

General

Always carry sharp objects (knifes, scissors etc) facing down. Walk slowly around corners.

Always clean any dry any spills and place wet floor signs when needed.

Dry off utensils before putting back in storage boxes.

Keep your area of work clean and tidy. Any area of use must be left clean and washed down ready for the next person to use. Please complete any daily sheet provided for you to confirm jobs are done.

Bins

Each of the different bins in use (waste/recycling/bottles) need to be emptied at the end of the day. We have commercial waste bins outside the storehouse door (see picture opposite) that you can empty bins into. Please make sure the correct waste goes into the right bin (we can be fined if we have the wrong items in there).

Please also make sure that you do not put anything into the neighbours household waste bins.

  • Recycling (cardboard, paper and plastic)

  • Bottles (Glass)

  • General waste (Anything else)

COSHH / Chemicals

Please take care when using chemical cleaners. Always use the personal protective equipment available and spray chemicals away from you. If you have any reactions or get chemicals on you, rinse with cold water and tell your supervisor immediately.

Please follow the chemical use sheets for each room to know what cleaner should be used for specific use.

If the bottles of cleaner are empty please let your supervisor know. You should not refill yourself.

If you are unsure about what or how to do something always ask someone.

Accident reporting

Should you or someone with you have an accident, you should let your supervisor know straight away. They will assess the situation and deal with it accordingly and an accident report will be made of the incident. It is really important that any cuts, grazes, burns or any other form of injury be reported so that we can assess any action required and also, if something needs to change to keep everyone safe. So please always let your supervisor know, no matter how small it may seem.