Our Food and Safety

Any high-volume kitchen needs to follow certain food safety practices and protocols in order to ensure the safety and satisfaction of their workers and customers. At Feb 22, our dining programs utilize best-in-class food safety practices that strive to exceed all local safety and health inspection standards. Our SOPs for food and safety have a major impact on the overall satisfaction of our customers.

INGREDIENT HANDLING:

The success of any dining service starts with exceptional ingredients, but in order for those ingredients to be transformed into delicious dishes, a safe and clean food prep area needs to be maintained at all times. Feb 22 excels in this area because we don’t compromise on food safety.

OUR PRACTICES INCLUDE:

• Monthly safety training and development workshops that are mandatory for all food service personal
• Fresh foods are selected and purchased strictly from approved vendors who are regulated by local laws
• Fresh food are inspected by our vendors prior to delivery, and then they’re inspected again by our team members before preparing and serving.
• All team members, handling food are trained for food handling are certified by the governmental authorities.

CLEANLINESS AND SANITIZATION:

• In addition to our already rigorous cleaning and sanitation standards, we have enhanced certain measure
• Routine cleaning of high-touch surfaces such as doors, bathrooms, and ordering area.
• Additional deep cleaning following any confirmed or suspected cases of COVID-19 in our restaurants.

HEALTH AND SAFETY:

• TH AND SAFETY – We continue to follow local health department guidelines for the health and safety of our team members and guests, including:
  • Routine wellness checks of all restaurant team members
  • Wearing gloves in accordance with food handling guidelines.
  • Use of face coverings for team members interacting with guests and other team members.
  • Frequent hand-washing.
  • Hairnet usage for all employees behind the cash-counter