Handbook

Mokha Corner food safety sheet

For all Mokha Corner staff in Jeddah. Use this sheet at the bar, kitchen, till, storage areas and during delivery packing. If you are guessing, stop and ask the shift lead.

Handwashing

Wash at the dedicated blue-tap sink, not the bar sink or pot sink.

• Remove rings, watches and bracelets.
• Wash with soap and warm water for 20 seconds.
• Dry with paper.
• Wash when you enter the bar, after the till, phone, bins, toilet, face or hair, and every 30 minutes during a rush.

Gloves and ready-to-eat food

• Wash your hands before putting on gloves.
• Gloves are for ready-to-eat food only: sandwiches, cut fruit and plating dates.
• Change gloves between tasks, especially after touching a bin.
• Do not wear gloves on the coffee bar.
• Gloves are not a substitute for handwashing.

Temperatures and recording

• Fridges: 0-4 °C.
• Freezers: −18 °C or below.
• Hot-held food: above 63 °C.
• Record the actual temperature on the sheet by the fridge at 07:00, 14:00 and 21:00. Do not use a tick.
• If a temperature is out of range, move the stock to the back fridge, tell the shift lead immediately and write it down.
• The milk fridge under the bar follows the same schedule.
• The 07:00 and 14:00 rows must be filled in and signed at handover.

Date labels and shelf lives

Label everything decanted or made in-house with what it is and the date. Put a day-dot showing the date and time on every opened milk carton.

Discard milk past its day-dot at opening and closing. Never re-steam steamed milk or pour it back into the carton. Pour only the milk needed for steaming and bin the rest. At close, wrap, label and date all food.

FIFO and storage

• Use FIFO, first in, first out, for all stock.
• Keep the oldest item at the front.
• Date-label deliveries before putting them away.
• Put every delivery into the fridge or freezer on arrival.
• Rotate the shelf instead of stacking new boxes in front.
• Do not prepare or store food on the floor.

Allergens and allergy orders

The allergens at Mokha Corner are dairy, nuts including pistachio and almond, gluten, sesame including tahini and za'atar, eggs and soy.

• If a customer says “allergy”, stop and read the allergen card in the black folder by the till.
• Never guess. Do not say, “I think it is fine.” Call the shift lead if the card does not answer the question.
• Mark the ticket as an allergy order and tell the barista verbally.
• Oat milk is stored separately from dairy.
• For an allergy order using oat milk, purge the steam wand and use a clean pitcher.
• Prepare and plate pistachio or almond items only on the marked nut board, never on the sandwich board or bar.
• The allergen line on the menu is not a substitute for the allergen card.

Chemicals and cloths

• Store chemicals below and away from food in the marked cupboard.
• Never put chemicals in an unlabelled bottle, cup or water bottle.
• Keep Cafiza with the cleaning kit.
• Blue cloths: milk and the steam wand.
• Green cloths: surfaces.
• Red cloths: toilets and bins.
• Keep each colour in its own sanitiser bucket. Never swap them.

Illness and return to work

Do not come in with vomiting, diarrhoea, fever, jaundice, an infected cut, or an eye or skin infection. Call Ammar.

You may return to work 48 hours after your last illness symptom.

Cuts

• Stop work.
• Wash the cut.
• Cover it with a blue waterproof plaster and put a glove over the plaster.
• Bin any food that was near the cut.
• Record the cut in the incident book in the back corridor next to the first-aid kit.
• Report it to the shift lead.

Pests, spills and broken glass

Pests

• Keep doors closed.
• Keep bins closed and empty them at close.
• Mokha Corner has a monthly Baytak Pest Control contract. Each visit goes in the log.
• Report every pest sighting to Faisal the same day.

Spills

1. Put out the yellow wet-floor sign.
2. Clean the spill.
3. Dry the area.
4. Leave the sign out until the floor is actually dry.

Broken glass

If glass breaks near the ice machine, empty and wash the whole ice bin.

Local regulatory basics

• Every food handler must hold a valid food-handler health certificate and keep it current.
• The café licence remains displayed.
• Smoking is not allowed.
• Calorie counts must be shown on the menu board for every item.
• Pest-control visits must be logged monthly.
• Do not prepare or store food on the floor.
• Inspectors do visit. Be polite, do not argue and call Faisal immediately. If Faisal does not answer within 10 minutes, call Ammar.
• Food-safety concerns, illness, pest sightings and an inspector at the door go to Faisal immediately, and to Ammar if Faisal does not answer within 10 minutes.