Health and safety policy and code of conduct for Green Bean café
The health and safety policy and code of conduct lists down everything that’s expected of you, it also consists of our work culture, values and polices that we follow here at the Green Bean café.
This policy:
• Protects the staff members, customers and any potential individuals that are a part of the green bean café.
• Ensures that all work activities are carried out in a safe and accurate manner in order to minimize potential hazards.
• It gives the employees an idea of what is expected of them
RESPONSIBALES
Managers, supervisors and workers are responsible to adhere and follow the health and safety policy and code of conduct in order to keep and maintain a safe work environment. It is crucial that all workers follow the health and safety and code of conduct procedures while at work.
PERSONAL HYGEINE AND DRESS CODE
Personal hygiene is highly valued at our café and therefore as an employee at the green bean café you are required to have high standards of personal hygiene.
• All employees are required to wear their designated uniform every time they come to their shift, any other clothing is not acceptable.
• Eating or drinking in front of customers is strictly prohibited.
• You are required to wear your name badge at all times for identification.
• You are required to wear proper footwear. Footwear that’s covered and have a thick coating to avoid any hazards, preferably anti-slip footwear. Flip flops or sandals are not permitted as it will be a health and safety hazard.
• You must not wear caps, hats or sunglasses while you are on your shift unless it is a religious accessory such as a turban.
• You must not wear any jewelry unless its religious or it is a wedding ring.
• Girls, your nails should be trimmed and groomed nicely, no nail polish is permitted while you are on your shift.
• Boys, your beard should be shaved closely and groomed nicely, you should look presentable at all times.
• Personal mobile phones, iPods, other devices that might be a distraction to the workplace are not permitted while you are on your shift.
OBLIGATIONS EMPLOYEES SHOULD FOLLOW
• Here at Green bean café we believe in equality, and therefore our employees must be treated and treat other coworkers with respect and dignity.
• Harassment, discrimination or bullying will not be tolerated at any circumstance. If you are the person initiating such actions, you will be dismissed immediately, or you might face disciplinary action that will result in dismissal if you don’t change your attitude and continue to repeat inappropriate actions.
• All employees are bound to act faithfully and honestly while on work premises.
• All employees are bound to act in a decent manner that does not harm the Green Bean Cafes reputation or image.
• All employees are bound by their employment agreement and must follow the terms and conditions.
• All employees are required to act politely and with respect towards customers.
• Never show any disinterest to any customer at hand.
• Always handle customer complaints professionally and calmly even if it’s not your fault.
• Employees can never be intoxicated while on their shift.
• Employees are encouraged to speak in ONLY English while on their shift.
• Employees are advised not to use any equipment they are not trained to use.
• Employees are advised not to touch the fire alarm when not required.
• All staff are required to be familiar with the emergency procedures of the Green Bean café.
• Employees are required to handle food in a hygienic manner when handling food.
ATTENDANCE
• All employees are required to come to their shift at least 15 minutes early, employees who come late after the scheduled time will be noted and after 3 strikes, you will be given a fair warning and eventually suspended or dismissed.
• Employees should always inform their manager in advance if they intend to leave their shift early.
• If an employee predicts that he/she will be late or absent for a rostered shift, they must inform their manager at least 2 hours prior to their shift with a reasonable excuse.
• If an employee needs to swap shifts with another employee, the manager should be informed and await approval.
COPMPLAINTS & DEALING WITH CONFLICT
• Employees should speak up and communicate with higher authority (manager) if they are dealing with any issues at the workplace.
• If employees have any issues with other coworkers, they should be solved calmly and professionally with the help of a middle man.
BULLYING
Bullying is when a group of people or an individual intimidates someone or forces someone to do something that they don’t want to do or it could also mean that they act unreasonably towards a person that could essentially harm the victims health or mental state.
Examples of bullying:
• Hitting, fighting, shoving, stealing
• Verbal – calling names, spreading rumors, threatening coworkers, and making fun of others.
• Isolating a coworker from other coworkers
• Pressurizing an individual to do somethings that’s inappropriate
DISCRIMINATION
The Green Bean café will NOT tolerate discrimination on any grounds, towards employees or customers. Discrimination on grounds such as the below list or any sort of discrimination will not be tolerated and will lead to effective immediate dismissal from the Green Bean cafe.
• Age
• Race
• Ethnic origin, social origin
• Religious beliefs
• Sexual orientation
• Relationship or marital status
• HIV or AIDS status
HARASSMENT
Harassment is an uncalled act and will not be tolerated by The Green Bean café. Verbal phrases that are likely to offend, intimidate or humiliate another person will not be tolerated at The Green Bean café. Harassment may include inappropriate touching, racial comments, explicit emails or text messages, offensive jokes, offensive gestures etc, this type of behaviour is strictly prohibited and you may be faced with chargers and immediate dismissal.
PROCEDURE FOR ENTERING AND EXITING THE CAFÉ
All employees of the Green bean café are advised to use the designated staff entrance(back door) when rostered to work. Using the main entrance while rostered to work is strictly prohibited.
SMOKING
Smoking is strictly prohibited in the work place. Smoking is a serious breach of the health and safety and code of conduct policy and failure to abide this policy may cause termination of your contract.
BREACH OF CODE OF CONDUCT
Failure to follow the above will result in facing disciplinary action or termination of your contract.
CORRECT USE OF CAFÉ EQUIPEMNET
EQUIPMENT TYPE TO TURN ON TO TURN OFF
Hot, Cold and Ambient cabinets
Cabinets
Temperature checking device
Power supply unit
• Firstly, check if the cabinets are plugged into the power source. (the power source can be found underneath the cabinets).
• Turn on the power supply switch for the cold, hot and ambient cabinets.
• After a few minutes, check the temperature of all three cabinets using the yellow temperature checking device.
• Hot cabinet – 70 degrees
• Cold cabinet – 4 degrees or less
• Ambient cabinet – room temperature • At the end of the day, turn off the cabinets 20 minutes before closing time just so the cabinets can cool down and cleaning procedures can start.
• When it’s time to clean, switch off the power supply source and pull the plug off to avoid electrocution when cleaning.
• Remove the doors of the cabinets and sanitize them and clean thoroughly.
• Sanitize the doors, trays and the outer surface of the cabinets including the food name tags.
Dishwasher
Dishwasher
Control panel (off and on buttons, desired cycle buttons can be found here) • Before connecting the dishwasher to the power supply check if its clean and make sure that no debris is blocking the spray arms so that it can work effectively.
• Then connect the dishwasher to a power supply
• Turn on the dishwasher by pressing the power button
• Wait a few minutes for the dishwasher to reach its optimum/correct temperature
• Fill in the dishwasher dispenser with dishwashing chemical/detergent
• When the optimum temperature is reached load in the dishes
• After loading the dishes in press, the button of your desired cycle and make sure you close the door for the cycle to begin • After all the dishes are done washing, open the dishwasher and double check to see if there aren’t any more dishes or cutlery
• At the end of the day after all the dishes are washed make sure to run a full cycle with dishwasher detergent, without any dishes to get rid of any debris built up
• Turn on the valve that lets all the water drain out
• After all the water has been drained out, switch off the power supply and pull out the plug
• Clean the exterior of the dishwasher using a cloth and sanitizer