One step at a time.
While the Covid-19 lockdown continues to affect our daily lives, we have been actively cultivating positive, healthy mindsets and processes with our employees and vendors. Our goal is to continue our commitment to delivering the highest quality foods and service to our customer’s daycare facilities. Below are just a few ways that we have adapted our process and routines to keep our employees and customers safe and thriving.
Our contact-free delivery system allows our customers to receive their daily orders while having no contact with our delivery staff.
Deliveries are exchanged at an agreed upon location outside of the customers facility. We will never enter your facility at any time for any reason. Our delivery staff is fully equipped with Personal Protective Equipment as a best practice and safety precaution.
Socially distanced production kitchen.
As a part of our “new normal” we have established socially distanced workstations at our production facility to promote responsible production of our customer’s ingredients and finished menu items.
Our production kitchen is also now a restricted facility – only employees who have gone through biometric screening are given access. No vendors, visitors, postal carriers or any other non-essential persons may enter our facility.
Body temperature monitoring.
Using CDC guidelines for healthy body temperatures, we will not allow any employee who registers a body temperature of more than 100.0°f to work in our facility. Body temperature checks are required and conducted daily.
Workers who have a fever upon arrival to work will be promptly sent home and must remain home until at least 24 hours after their fever is gone and they receive clearance to resume work.
Enhanced hand washing schedule.
Proper handwashing is one of the best ways toprotect our employees and customers from getting sick or spreading respiratory infections.
CDC guidelines recommend washing hands often – especially before, during and after preparing foods. For this reason we have implemented a timed handwashing schedule. Every 30 minutes all of our kitchen staff must stop their production, wash hands, re-glove and continue food production.
Plus, all employees have access to face masks, hand sanitizers and nitrile gloves throughout their workday.