Safety & Sanitation Rules/Contract

The Culinary Arts & Hospitality Management Program is a rigorous, four-year hands-on and skill-based learning experience. The student-operated restaurant, the Five Star Cafe is licensed and has commercial kitchens with equipment and design according to industry safety mandates. This facility, the staff, and students are directly governed by The New Jersey Sanitary Code 24 and inspected by the Board of Health. Therefore, the curricula will require students to demonstrate the ability and skill proficiencies to maintain compliance with all federal, state, and local safety and sanitation regulations and guidelines. Instructors and students must demonstrate the ability to make quick responses and decisions in various situations; follow verbal directions, and participate in all job responsibilities to ensure a safe level of functionality in an active production kitchen and operational dining room. As students, complete various levels of the curricula, the job responsibilities, and skill proficiency expectation will increase to prepare for employment in the foodservice job cluster and post-secondary education in the Hospitality sector.

1. All local, state and federal guidelines as per the

• · Food & Drug Administration (FDA) Food Code
• · Occupational Safety and Health Administration (OSHA)
• · Freehold Area Department of Health

Will be followed as per teacher directions. All program rules are based on the National Restaurant Association’s (NRA) ServSafe course book which is an industry certification program.

2. Proper attire must be worn to all culinary classes. (Please review Culinary Dress Code). No one is to enter any of the culinary classroom or kitchens without proper dress as per the Board of Health.

3. HANDWASHING IS A MUST before any food production begins. Hands must be rewashed if any of the following occur:

• Use of the restroom
• Sneezing or coughing (sneeze/ cough into your shoulder)
• Touching hair, face or any unclean surface
• Changing tasks (cutting raw meat, then cutting fresh fruit)

4. Pick up dropped items or food peelings/pieces immediately. Wipe spills immediately with paper towel or mop to avoid slips or falls.

5. When walking with a knife, hold by the handle only with point blade down at your side. Wash/dry blade from the non-sharp side. Never put a knife into the pot sink! It must remain in the grip of your hand during washing.

6. Use proper chemicals and prescribed amounts for cleaning and sanitizing. Never mix chemicals.

7. No cross-contamination of food (e.g. Don’t cut lettuce for salad on a cutting board that was used to fabricate raw chicken)

8. Respect all equipment and small wares. DO NOT use equipment unless the explanation and permission of the chef instructor have been given.

9. Physical contact is not allowed (even in a friendly or playful manner).

10. Phones and earbuds are PROHIBITED unless explicitly allowed by a Chef Instructor.

11. Stay at your assigned station

12. Stay alert! Be aware of and yield to others who are transporting hot or bulky food items.

13. Always check with the chef instructor (not another student) when unsure of procedures or the healthiness of food.

14. When lifting, bend from the knees. Team lift heavy or bulky items.

15. Keep foods out of the Danger Zone.

16. No eating or drinking during class with the exception of teacher supervised tastings.

17. Do not bring food or drinks of any kind to any class to eat or be stored.

18. There is ABSOLUTELY NO gum chewing in the culinary corridor, or in any culinary rooms. Gum chewing will reduce your professionalism grade significantly.

19. Notify the teacher if you are experiencing fever, diarrhea, vomiting, skin rashes, or open wounds.

All infractions will be documented by the chef instructor(s) and will warrant a grade reduction. Serious or chronic violations are cause for being dropped from the FRHSD Culinary Magnet Program.