The responsibility of management and staff to protect the public from food borne illness is fundamental. A food borne illness is simply a disease that is carried, or transmitted, to human beings by food. Throughout your employment, you will receive information on cleanliness standards, proper use of chemical cleaning, and disinfectant products. It is our objective to operate the restaurant at the highest level of cleanliness and sanitation for the benefit of our customers and employees.

Safety
In addition to a clean and sanitary environment, Blue Devil provides a safe environment. One of our goals here is to operate an accident-free golf course. A safe golf course takes teamwork and effort on everyone's part.

Safety meetings will also be used to review information presented from the initial training. Management's role is to provide the daily monitoring of safe work practice developed from these meetings.

Whenever you see a potential hazard, or something you notice as unsafe, notify a manager immediately.

Here is a list of guidelines to follow for safety and sanitation:

Major cause of food borne illness
- Food left in the danger zone of 40° to 140° for four or more hours. Keep all foods out of the danger zone of 40° to 140°.
- Keep hot foods hot, and cold foods cold.
- Handle foods quickly during delivery, and put refrigerated and frozen foods away as soon as possible.
- Sloppy personal hygiene habits will not be tolerated.
- Always wash your hands after you - Smoke, eat, use the restroom; touch money, raw foods, or your face, hair or skin; cough, sneeze, or blow your nose, comb your hair, handle anything dirty, before and after taking a break.
- Dispose of waste properly
- Take garbage out frequently.
- Keep garbage areas clean and sealed.
- Clean and sanitize garbage cans regularly.
- Store soiled linen in a laundry bag or non-absorbing container.
- Handle ice and tableware properly -
- Use clean scoops or tongs to pick up ice, do not use hands or glass.
- Store scoops or tongs in a clean container, not in the ice.
- Do not store any food or beverage in the ice.
- Avoid touching food contact surface with dishes, utensils, etc.
- When cleaning stationary equipment -
- Unplug equipment, and make sure hands are dry.
- Wash removable parts in dish machine, or three-compartment sink.
- Wash and rinse stationary parts.
- Sanitize food contact surfaces with sanitizer.
- Air dry before reassembling, without touching food contact surfaces.

Alcohol Awareness is a growing concern within the Hospitality Industry nationwide. By recognizing the "early" signs of intoxication, monitoring your customer's consumption, and treating them as you would a guest in your own home; you fulfill your responsibility and protect the guest.  When serving alcohol it is governed by Alberta that you have a "Duty of Care" to ensure that the customers that you are serving do not harm themselves or others.

Some of you will be required to complete the Alberta Server Intervention Program.  This program gives you information and knowledge on how you can fulfill your "Duty of Care".  We recommend that ALL our servers take this program.  Please visit www.asip.ca for more information.  Blue Devil will pay for your ASIP training.  Please advise us if you wish to take the program.

To serve or not to serve?
By understanding and fulfilling your responsibilities...
Your Role:

• Observe
• Monitor
• Refuse Service
• Report

Assisted by the guidance and support of management...
Your Manager's Role:

• Give you the tools needed to determine intoxication
• Give you a system in which you can fulfill your "Duty of Care"
• Update our procedures with recommendations and changing situations

With adherence to the company's policies...
1. We will offer alternatives to alcohol.
2. We will create an atmosphere to promote responsible drinking.
3. We will make a extreme attempt to prevent intoxicated customers from driving.
4. Responsible service of alcohol requires a team effort.
5.  Know and watch for the signs of intoxication. If there is any question, avoid further service and report to a manager who will make the final decision and determine whether the guest should remain or leave.
6. If you know what it takes to get someone drunk, you can prevent it by monitoring their consumption and offering alternatives.
7. Do Not allow intoxicated guests to drive.
8. Entertainment is our business. Beverage service is only one element.
9.Cooperation between employees and management allows us to exercise a degree of influence on the behavior of our customers that will result in an atmosphere of responsible drinking.

Quality control is a primary responsibility of every employee serving food and drinks to the customer. You are the last person to come in contact with the food before the customer does. If something does not look right or is not presentable, DO NOT SERVE IT! The saying "People eat with their eyes" is very true. Make sure all of your products look good on the plates.

Things to look for before leaving the kitchen-ette:

1. HOT food. Few things are more basic but more important. Check to see of your food is hot. Just because something is in the dumb Waiter, does not mean that it is hot. If it is not hot, DO NOT TAKE IT OUT. Ask the kitchen to re-heat. REMEMBER it is nobodies fault, simply ask to re-heat and serve, do not get angry with fellow staff.

2. Clean plates. Always check any plates, mugs, silverware, and napkins before you present them to the customer. Check food basket for grease spots, spilled food, etc.

3. Correct portions. Always check to see that the product is in the right portions. Make sure you are taking YOUR order. This can be very embarrassing at the table. Always ask yourself if you would eat that item if it were brought to you.

4. Call for back-ups. If something in the kitchen-ette looks low and you are about to run out, TELL SOMEONE. If you take one of the last bowls of soup, call for back-ups. If the salad is warm or wilted, do everyone a favor, and say something before the customer is served.

5. When bringing out drinks, be certain the glass is clean, filled to the proper level, and that the garnish is correct, fresh and attractive.

6. Cold food is as equally important as hot food. Make sure cold foods are going out cold, not warm or cool, but cold.

7. Bring necessary condiments with order: i.e., ketchup, mustard, Parmesan cheese, etc.

8. Check back . . . within two bites to make sure everything is perfect. Don't say, "Is everything o.k.?" Guests here this trite saying so often it's meaningless. Say something like, "How's your hamburger cooked?" Be specific and sincere in wanting to know the answer.

9. If the customer is not satisfied. . . or there is obviously something wrong at the table, i.e., cracked glass, foreign object in food, not cooked properly, etc., use the following steps:

1. Apologize.
2. Remove the items immediately.
3. Get a manager. Management will take the necessary steps in making sure that the problem is corrected and that the customer is 100% satisfied.

10. Remember, the appearance of the exterior of the building, the greeting of the host, the cleanliness of the restrooms, the appearance of the staff, the quenching taste of our beverages, the flavor and freshness of our food, are all equal quality points. WE must control for the experience of our guests.