Code Of Conduct

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Consumer Policy

Importance of Consumer Protection It has considerably increased. * Change of the Concept of State. * Growing Interdependence of the World Economy. Changed International Business Practices. Reasons For Universal Emphasis

  • Rapidly increasing variety of goods and services which modern technology has made available
  • Growing size and complexity of production and distribution system
  • Sophistication in marketing and selling practices in advertising
  • Removal of personal relationship of buyer and seller and Consumer’s increased mobility
Contributions Of Changes

Universal emphasis on the need of Consumers Rights Protection * Need of Consumer Awareness and Education

Rights of the Consumers : The right to safety

  • The right to be informed
  • The right to choose
  • The right to be heard Four more Rights have been added
  • The right to satisfaction of basic needs
  • The right to redress
  • The right to education
  • The right to a healthy environment.
General Guidelines

  • Physical Safety;
  • Protection and Promotion of the Consumers’ Economic Rights;
  • Standards for the Safety and Quality of Consumers Goods and Services;
  • Measures enabling consumers to obtain redress;
  • • Measures relating to specific areas (food, water and pharmaceuticals) and Consumer education and information programme

Food Handling Policy

Personal hygiene dress policies, procedures, and standards All employees shall wear clean outer clothing to prevent contamination of food equipment, utensils, linens, and single service and single-use articles. When moving from a raw food operation to a ready-to-eat food operation, employees must wear a cleanable outer covering over clothing. All employees must keep their fingernails trimmed, filed, and maintained so that the edges and surfaces are cleanable. While preparing food, employees must not wear jewelry on their hands or arms. Employees must wear hair restraints such as hair bonnets, baseball hats, or hair nets, and clothing that covers body hair to effectively keep hair from contacting exposed food, clean equipment, utensils, and linens. This will not apply to employees who serve beverages or packaged foods. This includes hosts, hostesses, and wait staff if they present a minimal risk of contaminating food, clean equipment, utensils, or items used for single service. Strive to be a safe food handler. Where to wash (Describe where the hand sinks are located.) Hand sinks are located as follows. 1 2. 3. When to wash (Figure 1) The first step in understanding the proper hand washing procedures is for all food service personnel to understand when to wash their hands. The thought process should be, "Any time that I am preparing to handle food, food contact surfaces, or food utensils, I should wash my hands prior to beginning that process." Hand washing must follow any act that offers a possibility that hands have become soiled or contaminated. The following is a list of activities that always should be followed by double hand washing with a nail brush.

  • At the start of your shift
  • After using the toilet
  • When entering the kitchen area
  • After handling any bandages or touching sores The following is a list of activities that should be followed by the single hand wash without the use of the nail brush.
  • Before and after coffee, food or cigarette breaks
  • After handling garbage or performing any cleaning duties
  • After bussing duties or handling dirty dishes
  • After using a handkerchief or tissue after sneezing or coughing
  • After handling raw food – particularly meat and poultry
  • After touching any part of the body (ear / nose / mouth / hair)
  • At any time hands become visibly soiled It must be stressed that our most important defense as food handlers in protecting the health of our employees and guests is to wash our fingertips properly. Below you will find our steps to proper hand washing and sanitizing.

Control of pathogens by work exclusion and restriction The senior manager on duty must, at the beginning of the shift, visually assess the health of the employees on duty or coming on duty and exclude or restrict any employee who meets any of the following criteria: 1. Blatantly acute symptoms of gastrointestinal illness 2. Report that they are ill 3. Have an open cut, boil or wound (the wound is to be cleaned and covered with a waterproof covering.) 4. Suffering from a condition that medically will not allow them to work with food Managers are not medically trained and cannot diagnose disease any differently than any other lay person. They are responsible to be aware of any employee who may exhibit definite signs of illness. They will also rely on employees self-reporting when they have conditions that may contaminate food. The manager must determine if an employee should be restricted from handling food or sent home until the employee has recovered or gets medical clearance.

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