Sonic Safe

Step 1: Prepare: Review All Materials Step 2: Demonstrate: Show and Tell Step 3: Practice: Perform With Supervision Step 4: Follow-up: Trainer Test for Knowledge

Trainees only retain 20% of what they hear, 50% of what they hear and see, but retain 90% of what they hear, see, and do!

Sonic Safe is the food safety and sanitation program used in all Sonic Drive-ins

Following Sonic Safe guidelines for all stations will help keep the food you serve safe from harmful germs and bacteria.

Clean means the absence of dirt, sanitary means reduction of harmful germs and bacteria. At Sonic, we need to make sure out drive-in is both clean and sanitary.

You should never work when you have a fever or are feeling ill, especially with diarrhea, fever, vomiting, or a sore throat with fever.

Poor Personal Hygiene Time and Temperature Abuse Cross Contamination

keeping food in the temperature danger zone for too long a period.

the transfer of harmful bacteria or viruses from one surface or food to another.

Keeping hot food hot and cold food cold will prevent growth of bacteria.

Bacteria grows most quickly between 41F to 140F, this is called the Temperature Danger Zone.

All refrigerated products must be maintained at a temperature of 40F or less.

Frozen products stay at a temperatures of 0F (+/-10F)

Tempered products stay refrigerated between 34F to 40F.

Good personal hygiene includes: - Washing and sanitizing hands according to Sonic's 20/20 hand washing rule - Maintaining personal cleanliness - wearing clean and appropriate uniforms and following dress codes - avoiding unsanitary habits and actions - maintaining good health - reporting illnesses to manager on duty - not eating, drinking, or smoking in areas used for food preparation or storage - Jewelry may consist of one smooth single band ring that fits snugly on the finer and on pair of post earrings worn in the lower lobe of the ear (only one per ear). No dangling of loop earrings, necklaces, bracelets or watches may be worn, and visible facial/body piercing are prohibited

Jewelry may consist of one smooth single band ring that fits snugly on the finer and on pair of post earrings worn in the lower lobe of the ear (only one per ear). No dangling of loop earrings, necklaces, bracelets or watches may be worn, and visible facial/body piercing are prohibited

Personal hygiene is the key to the prevention of foodborne illness, and hand washing is the most critical component.

Sonic's 20/20 handwashing rule must be followed at all times.

Sonic's 20/20 handwashing rule is defined as washing hands for 20 seconds a minimum of every 20 minutes, and sanitizing

1. Use warm water to moisten hands 2. Apply anti-bacterial soap 3. Wash all areas of the hands and arms for 20 seconds, including between fingers and underneath fingers 4. rinse thoroughly 5. dry hands 6. Rub disinfectant into all areas of hands and arms

"double hand wash" policy, If no glove policy is in place, repeat steps 1-4 in how to wash hands

1. Before beginning shift 2. After using the bathroom and again at the hand sink after entering the drive-in 3. Immediately before pepping food, (including working with exposed food), clean equipment and utensils, and single-use articles 4. During food prep, as often as necessary, to remove soil and contamination and to prevent cross-contamination when changing tasks 5. When going from raw to cooked or other ready-to-eat foods 6. After coughing or sneezing in hands, or in handkerchief 7. After any break (smoking, eating, or drinking) 8. After touching your face, hair or other areas of the body 9. After cleaning activities. This included taking out the trash. 10. After handling soiled equipment, utensils or touching any surfaces that are not continually sanitized. 11. Before putting on food handling gloves to work with food 12. After any other activity that can contaminate your hands

Wet hands with running warm water (at least 100F). Vigorously rub arms and hands with soap for 20 seconds, rinse and dry with a disposable towel, the apply approved hand sanitizer.

at least 100 degrees F

Gloves are not required under Sonic Safe, however, several health jurisdictions have adopted a "No Bare Hand Contact with Exposed or Ready-To-Eat Food" Regulation.

Use gloves that fit properly and are task appropriate. Remember gloves must never be used in place of hand washing.

Hands muse be washed per Sonic's 20/20 Handwashing Rule and hand sanitizer applied before utilizing gloves and in between gloves being changed.

Sonic policy requires non-latex gloves be utilized in the drive-in.

Latex gloves contain proteins that can cause an allergic reaction to those employees utilizing gloves. These proteins can also be transferred from the glove into food which could cause an allergic reaction to consumers. Synthetic, Vinyl or other Food Grade Gloves are required.

1. Before beginning shift 2. after using the bathroom 3. Immediately before prepping food, (including working with exposed food), clean equipment and utensils, and single-use articles 4. During food preparation, as often as necessary, to remove soil and contamination and to prevent cross-contamination when chasing tasks 5. When going form raw to cooked or other ready-to-eat foods 6. After coughing or sneezing in hands, or in handkerchief 7. After any break (smoking, eating, or drinking) 8. After touching your face, hair or other areas of the body 9. After cleaning activities. This included taking out the trash. 10. After handling soiled equipment, utensils or touching any surfaces that are not continually sanitized. 11. After any other activity that can contaminate your hands

Managers must excuse from work any employee who: - had been diagnosed with a food borne illness - is experiencing diarrhea, fever, jaundice (yellowing or skin and eyes), sore throat with fever, vomiting and lesions containing pus.

Before an employee can return to work, the employee's symptoms must have ceased and the employee must provide written medical documentation and approval from he appropriate regulatory authority.

-diarrhea -fever -vomiting -jaundice -sore throat with fever -acute upper refractory symptoms that are due to the flue or other contagious condition -lesions (such as boils and infected wounds, regardless of size) containing pus on the fingers, hand or exposed body part

- typhoid fever (salmonella typhi) - shigellosis - Escherichia coli (e-coli); Enterohemorrhagic (ELTEC) or Shiga toxin producing E-coli (STEC) - Hepatitis A virus - Any other pathogen that can be transmitted through food such as; Campylobacter, Norovirus, or Listeria monocytogenes

- exposure to or suspicion of causing any confirmed outbreak involving the above illnesses -a member of their household is diagnosed with any of the above illnesses -a member of their household is attending or working in a setting that is experiencing a confirmed outbreak of the above illnesses

Bacteria and Viruses grow best in warm temperatures.

The temperature that provides the best environment for bacteria to grow is 41F to 140F.

Food should never sit out at room temperature.

If food is kept in the temperature danger zone for longer than four hours, it must be discarded. The four-hour period starts when the food is packaged at the manufacturing plant and continues through product storage, preparation, and cooking.

If food needs to be tempered, the best way is to temper it in the walk-in cooler under refrigeration.

110F or greater

Make sure to rotate product on a first in - first out basis

Put prepared foods such as onion rings, cut lemons/limes and ice cream mix into the refrigerator as soon as possible.

All hot products, except hot fudge must reach the internal temperature of 165F or greater

All products reheated in a Sonic Drive-In must obtain a minimum internal temperature of 165F or greater for at least 15 seconds.

Sonic safe requires food and equipment temperatures to be recorded on the temperature logs throughout the day.

Product that drops below 150F, for any time, needs to be reheated to 165 or greater.

If chili or gravy has dropped below 150F, it must be discarded immediately and replaced with a fresh batch.

If a batch of chili has been heated within 3 hours of closing and its temp has not dropped below 150F and, if cooled properly, it can be carried over for use the next day for no more than 3 hours.

34F to 38F

0F to +/- 10F

Do not prop open or fan doors. This will cause temperatures to significantly rise.

The two main methods for cooling food are using a shallow pan or an ice bath?

Placing product into shallow plans increases the surface area and decreases the volume, therefore decreasing the cooling time to an acceptable time.

The ice bath is especially good for extrememly hot foods, such as chili. The product pan is places in a larger pan that is full of ice. After the pan is in place, stir the product to decrease cooling time.

It can happen in an instant?

- Adding raw or uncooked contaminate ingredients to foods that receive no further cooking - Allowing raw or uncooked food to touch or drip onto cooked or ready-to-eat foods - Not cleaning and sanitizing food contact surfaces before touching cooked or ready-to-eat foods - Handling contaminated food (usually raw) and then touching cooked or ready to eat food - Using towels that are not clean and sanitized on surfaces - Leaving towels on a surface instead of in a sanitizer bucket - Not washing hands between tasks

What is the best way to prevent cross contamination is to clean and saints hands, workstations, and utensils at least every two hours or more frequently, if needed. Every station needs to have clean sanitizing solution and clean towels available throughout the day

Never add new to old product.

Always change utensils when you change pans or product.

Do not cut holes in the lids, liner or neck of the containers to dispense product.

Presence of a hazardous substance not originally presented in food is contaminaiton.

physical, chemical, and biological

Physical hazards are objects like bread ties, glass, fingernails, jewelry, band-aids and dirt.

Chemical hazards include bug sprays and cleaners that are poisonous to humans.

Biological Hazards, through cross-contamination of microorganisms from raw to ready-to-eat foods, are the most dangerous for the grill position

- Scratching your scalp - Wearing a dirty uniform - Rubbing your ear - Spitting in the drive-in - Running your fingers though your hair - Touching a pimple or an open sore - Wiping or touching your nose - Coughing or sneezing into your hands

old products

A food allergy is an immune response to a food that the body mistakenly believes is harmful

Allergic reactions can be caused by ingestion, inhalations, or direct contact

Milk, egg, fish, shellfish, soy, peanut, tree nuts, and wheat (gluten)

Symptoms may include one or more of the following: A tingling sensation in the mouth, swelling of the tongue and the throat, difficulty breathing, hives, vomiting, abdominal cramps, diarrhea, drop in blood pressure, loss of consciousness, and even death.

Symptoms typically appear within minutes and up to two hours after the person has eaten the food to which he or she is allergic.

The manager

1. Always ask the food allergic guest questions to clearly understand what food or ingredients to the guests is allergic to. 2. Answer all the guest's questions about ingredients. 3. Check the guest's order with the Allergen Chart which is found in the Quality Assurances Section of the Sonic Operations Manual and the Labels form the Product Cases to ensure that their nothing "hidden" in a food item 4. Make a special point to notify the crew that the order is a special non-allegers or allergen-related food order 5. All the stations involved in making that order should ensure safety procedures are followed. 6. All stations should ensure that there is no cross-c in their part of preparing the food order 7. All special orders or requests should be properly labeled with the appropriate descriptor labels 8. All special orders are to be packaged separately to sense that they do not come into contact with other food orders and risk cross-c 9. If any cross-c has occurred then re-make the product again with fresh ingredients - DO NOT REMOVE OR SCRAPE OFF INGREDIENTS 10. Deliver the order, being careful not to spill or drop any other food or drink on any of the other items to prevent cross-c after the order has been prepared.

The manger or person in charge should be the one dealing with these orders form the order placement through the delivery of the order. Only involve the crew when management is unavailable.

DO NOT just wipe the utensil clean as it might not be enough to prevent cross-c