RESTAURANT TEAM MEMBER HANDBOOK - EthicsPoint

• Hand washing should follow any activity that offers even a remote
possibility that the hands may have picked up contaminants including:
• Using the restrooms.
• Touching areas of the body such as ears, mouth, nose or hair.
• Touching unclean equipment or work areas.
• Handling raw food, particularly meat and poultry.
• Handling money.
• Using any tobacco products.
• Cleaning and scraping dishes and utensils.
• Eating.
• At the beginning and end of each job function.
Fingernails
• Fingernails should be trimmed, clean, and well groomed.
• No kitchen team members or team members preparing food may wear nail
polish.
Cuts and Abrasions
• All wounds and open sores must be antiseptically bandaged, and the
bandage must be covered with a waterproof protector.
Personnel Records
The information in your personnel file is very important. Make sure the
information is current at all times by informing your manager of any changes
to your personal information.
As a team member of the Company, you may inspect your personnel file in
the presence of a Company representative at an agreed-upon time in
accordance with applicable law. Requests to inspect your personnel file
should be directed to the Team Member Relations Department and will be
facilitated within a reasonable time as required by law. No copies of any
Confidential and Proprietary 44
January 2012