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Management / Chipotle Food Safety Seven

Chipotle Food Safety Seven

Management7 CardsCreated 10 months ago

This deck covers the essential food safety practices at Chipotle, focusing on health, cleanliness, and proper food handling techniques.

1. Work Healthy

•Never work if you are ill - stay home!
•You have three days of paid sick leave.
- use them if you don't feel well
•It's never your job to get your replacement if you are ill, but you do need to inform your manager that you don't feel well, and they will gladly find a replacement for you!
•Doctor's notes are never required unless SSR tells you that you need one.

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Key Terms

Term

Definition

1. Work Healthy

•Never work if you are ill - stay home!
•You have three days of paid sick leave.
- use them if you don't feel well
•It's never your job to...

2. Work Clean

•Wash hands
•Wear gloved when handling food

3. Keep Produce Safe

•Wash lettuce and produce in Victory Wash (60-80ppm)
•For jalapeños only, after Victory Wash blanch in water at a rolling boil (202-212°F)

4. Cook It

•Cook chicken to 165°F
•Reheat steak to 140°F

5. Keep It Hot, Keep It Cold

•Keep hot foods at 140°F or above.
•Keep cold foods at 41°F or below.
•Cool foods quickly to 41°F or below.

6. Maintain Sanitary Conditions

•Properly wash, rinse and sanitize all food contact surfaces, pans, utensils and equipment.
•Follow all cleaning procedures.
•Don't cross-con...

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Chipotle Food Safety Seven

Term	Definition
1. Work Healthy	•Never work if you are ill - stay home! •You have three days of paid sick leave. - use them if you don't feel well •It's never your job to get your replacement if you are ill, but you do need to inform your manager that you don't feel well, and they will gladly find a replacement for you! •Doctor's notes are never required unless SSR tells you that you need one.
2. Work Clean	•Wash hands •Wear gloved when handling food
3. Keep Produce Safe	•Wash lettuce and produce in Victory Wash (60-80ppm) •For jalapeños only, after Victory Wash blanch in water at a rolling boil (202-212°F)
4. Cook It	•Cook chicken to 165°F •Reheat steak to 140°F
5. Keep It Hot, Keep It Cold	•Keep hot foods at 140°F or above. •Keep cold foods at 41°F or below. •Cool foods quickly to 41°F or below.
6. Maintain Sanitary Conditions	•Properly wash, rinse and sanitize all food contact surfaces, pans, utensils and equipment. •Follow all cleaning procedures. •Don't cross-contaminate raw and ready-to-eat foods.
7. Call For Help	•Managers: we have a team of nurses on standby to make the right medical decisions. If you have any questions call SSR at 303-222-5968 •All Employees: if you or your fellow team members feel pressured to work or find your own replacement when ill, or to violate any of our food safety procedures, call Respectful Workplace at 877-625-1919.