Passariello’s is focused on sanitation and food safety. Due to the nature of the Pizzeria business, it is essential that all Employees follow safe food handling procedures. This is one area of the Pizzeria where there is absolutely no compromise. Employees should never take any shortcuts when it comes to food safety and food handling.

Employees must NEVER eat or drink on the food production line or prep areas. Each and every day we are entrusted with the health of our Guests. This is a huge responsibility and one that we must never take lightly.

Below are some of the basic food safety rules Passariello’s require to be followed and will be enforced:

SANITIZE EVERYTHING

Keep all food contact surfaces clean and sanitized. Use sanitizing solution as appropriate; keep counters, cutting surfaces, and utensils sanitary and free of bacteria.

PREVENT CROSS-CONTAMINATION AND ALLERGIES

Cross-contamination occurs when raw foods [e.g. raw meats] come in contact with other food that will be served without further cooking. For example, never place raw chicken on a “vegetable cutting board” then cut vegetables for salads on the same board. Passariello’s has specific cutting boards for meats and specific other boards for vegetables, so please use them as indicated. Always wash and sanitize kitchen utensils, knives, and other portioning tools after every use. Employees shall make every attempt to prevent contamination of food products with other food products to which patrons may have allergies (e.g. shellfish such as crab, shrimp, and other crustaceans such as scallops, clams, etc.). Separate spoons, knives or other dispensing implements used by line personnel shall be marked shellfish only and not used for other foods.

KEEP FOOD AT THE PROPER TEMPERATURES

Potentially hazardous foods like meat, poultry, dairy and fish should always be stored at or below 40ºF. Food that is cooking or in holding should always be above 160ºF. The bacteria count on food grows rapidly between temperatures of 40ºF and 160ºF. Therefore, it is imperative that our food products spend a minimum amount of time in the “temperature danger zone.”

STORE FOOD CORRECTLY

Raw meat should always be stored below cooked or prepared food. Raw poultry is always placed on the bottom shelf of the walk-in. Keep chemicals and cleaning products away from food products.