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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
This system has been designed to insure that the restaurant will comply with the food safety and quality procedures that are required to meet Blue Dog Diner standards. This system was developed with the idea that until a restaurant is producing safe products for their customers, all other aspects of performance are not to be considered a major importance.
Every day the opening person will take out a new "Daily Food Sanitation Checklist" and write in the date. Then 3 times a day (1 in the morning, 1 in the afternoon, 1 in the evening) the checklist is to be completed. At the close of each day the checklist is to be placed in a store file for a complete month. This means that, as an example, when at the end of February all of January’s checklist may be removed. This will leave at least one complete month of checklists in the store. When removing the prior months checklist, they are to be sent to the owner for storage.
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