Food & Physical Safety

About the Safety Team

The Food & Physical Safety Team is our group of internal Health and EHS inspectors for all Lavish Roots cafes, locations, and concepts. The Food & Physical Safety Team completes daily rounds of each location, perform audits of Personal Protective Equipment (PPE), review of time and temperature control logs for service of all menus, mitigate risks of physical injury, etc.

Safety Procedure Q & A

  • Report to your supervisor, you cannot work in the kitchen area. You will be sent home and for any communicable illnesses, the local health regulatory will be informed.

    Stay hydrated and regularly wash your hands, and most importantly, take care of yourself!

  • All injuries must be reported to a MANAGER within 24 hours!

    Clinic Visit — Should you hurt yourself at work and require medical care we will arrange transportation for you to get the medical care needed. For example, to a local urgent care, emergency room, or an ambulance if necessary. If you are sent to visit a clinic, you may not return to work until you are cleared by both your manager and Human Resources manager.

    Medical Declination — You have the right to decline medical attention, a manager will present you with a form to sign. If your injuries worsen or you feel the need to, you may visit one of our local clinics.

    Documentation — You may be asked to sit and wait (on the clock) until we have all the documents from the clinic and draft a modified work duties letter; once signed, you may return to work.

  • Smartphones and personal mobile devices are not permitted during work for safety and sanitation reasons. These devices are not only dirty, but can be a distraction.

  • BEHIND" — anytime you are walking behind anyone

    "HOT" — anytime you are making your way through the kitchen with hot items or objects

    "SHARP" — anytime you are transporting a knife or other sharp object

    "CORNER" — anytime you are approaching a corner that you plan on turning into

    "COMING DOWN" — anytime you are walking down the line

    "DROP" — anytime something is falling, let it fall, do NOT catch, and announce

    "HEAVY" — anytime you are carrying heavy items

  • Lavish Roots Uniform:

    1. Baseball Hat, Hair Net, Wrap

    2. Chef Coat, or Shirt

    3. Instant Read Thermometer

    4. Apron

    5. Food Handlers Card

    6. Clean Chef Pants

    7. Cut Gloves

    8. Non-Slip Shoes

    9. Security Badge

  • Don’t lift over 40 pounds alone; don’t lift or carry using poor technique, instead, ask for help.

    Knowing when to stop a Team Member and offer them help is very important to our team’s safety. Offer to help by clearing a path for the shipping and receiving team!

    If someone needs to use a step stool or ladder, offer to spot for them or ask for a spotter for yourself. Never climb past the second step of a ladder without a spotter.

  • You have been:

    □ Informed about the company’s entire safety program, including this Accident Prevention Program.

    □ Informed about the safety committee.

    □ Told to report all injuries and shown how to do this.

    □ Told to report all hazards to their supervisor and shown how to do this.

    □ Informed about all machinery hazards; and, if younger than 18 years of age, instructed about prohibited duties.

    □ Told to never operate equipment unless they are authorized and have been trained properly

    □ Informed about all other hazards and ways to protect themselves (i.e., chemicals, use of ladders, slippery floors, etc.)

    □ Informed about first aide supplies, where to find them, and who to reach out to for first aide.

    □ Told where to find the emergency exits, evacuation plans, emergency equipment and what to do in the event of an emergencies such as a fire or earthquake.

    □ Informed about fire suppression equipment and where fire extinguishers are located

    □ Informed of and trained on chemical hazards according to Hazard Communication Program requirements.

    □ Trained on the hazards associated with their job and the specific safety measures they must follow to protect them from those hazards.

Controlling Time & Temperature

Time and temperature logs are how we keep track of temperatures during various processes, to ensure that we are not mishandling our food products. It is critical to keep an accurate time and temperature log.

  • Food Labeling

    Remember: Food should be clearly labeled and should include Team Member initials, the correct date, the "use by" date circled, and if there is more than one container label each one: 1/3, 2/3, 3/3, etc.

  • Knife Safety

    Knifes should be stored in clearly marked "Sharp" hotel pan bins. Knives should never be left on top of a cutting board or counter-top unattended. Cut gloves should always be layered: Disposable glove over cut glove over another disposable glove. If a knife, cleaver, other bladed cutting instrument is not being used, it must be tucked under the edge of a cutting board.

  • Ergonomics

    Lavish Roots Team Members can prevent musculoskeletal injuries by learning more about ergonomics and stretching for Food Service professionals. Ergonomics helps to decrease pain, strengthen muscles, and increase blood flow.