Food Safety

1. Temperature Control (The "Danger Zone")

Bacteria thrive between 41°F and 135°F. Keeping ingredients out of this range is your first line of defense.

• Refrigeration: Ensure all milk, non-dairy creamers, and fruit pulps, after opened, are stored at 40°F or below.

• Ice Safety: Ice is food. Never use the ice machine bin as a refrigerator for bottled drinks. Always use a dedicated plastic or metal scoop—never a cup or bare hands. Ensure Ice bin cover is always in use.

• Cooling Cooked Pearls: If you aren't using pearls immediately, ensure they don't sit in the "Danger Zone" for more than 4 hours.

2. Cross-Contamination Prevention

With various powders, syrups, and toppings, cross-contamination is a high risk—especially regarding allergens.

• Dedicated Equipment: Use separate shakers and stirrers for drinks containing common allergens (e.g., soy milk, nut-based syrups, or dairy).

• The "Two-Step" Cleaning: Rinse shakers thoroughly between every single drink. Use a high-pressure pitcher rinser if available.

• Storage Hierarchy: Please ensure that we are storing items where items that would be considered allergens are on the bottom of the rack and cannot contaminate any other items. Also, please ensure that team member food and drinks are not stored on any food storage or prep areas.

3. Pearl (Boba) Management

Tapioca pearls are a "High-Risk" food because of their moisture and starch content.

• Shelf Life - Discard cooked pearls every 4 hours if not using a pearl warmer to prevent bacterial growth and maintain texture,.

• Storage - Keep pearls covered when not in use to prevent airborne contaminants.

• Utensils - Use a slotted spoon that is cleaned and sanitized every 4 hours.

4. Sanitation & Chemical Safety

• Three-Compartment Sink: Ensure you are following the Wash → Rinse → Sanitize workflow for all reusable metal and plastic components.

• Sanitizer Concentration: Test your sanitizer solution daily with test strips. If it's too weak, it won't kill germs; if it's too strong, it’s a chemical hazard.

• Sealing Machines: Regularly deep-clean the heat-sealing rim. Sugary residue buildup can attract pests and harbor mold.

5. Personal Hygiene

• Handwashing: Staff must wash hands after handling cash, using the restroom, or switching tasks. 

• Glove Policy: Use gloves when handling "Ready-to-Eat" (RTE) foods. 

• Hair & Jewelry: Hair that is longer than shoulder length needs to be tied into a bun and jewelry should be kept to a minimum to prevent physical contaminants from falling into a drink.

6. Ingredient Labeling (FIFO)

The First In, First Out (FIFO) method is non-negotiable.

• Date Everything: Every syrup bottle, boba container, sweet cream, etc. must have a "Prepped On" and "Use By" date. We should date the syrups with an "opened on" date.

• Product Rotation: Product must be rotated based on receiving and shelf life. Always check the shelf life of product (milk, toppings, etc.), and use the shelf life to determine what is used first. If there is no shelf life on the product, please bring the older product forward and the product you just received will be placed behind it.