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Safety and Sanitation
1. Snappy Snacks Mobile Catering, works hard to prevent accidents from occurring by implementing the following principles:

  • a. Maintaining equipment in good condition.

  • b. Train personnel to operate equipment properly.

  • c. Employee priority squat sheets to report possible safety hazards and malfunctioning equipment.

  • d. Dress code and uniforms strictly enforced.

  • e. On-line motor vehicle activity reports for all drivers.

    • 2. Snappy Snacks Mobile Catering, works closely with its insurance carriers, loss prevention consultant, and implements his/her recommendations.

    3. Snappy Snacks Mobile Catering, employs a full risk manager to handle any claims quickly and courteously. He also works with key managers and supervisors on safety concerns.

    4. Monthly action management meetings are held in order to review and plan operations. Safety prevention and loss damage control ideas are discussed and developed.

    5. Safety signs and rules are posted throughout the catering vehicles and Snappy Snacks Mobile Catering facilities.

    15630 Vision Drive. Pflugerville, TX 18660 (512) 251-6544. Fax 251-1744


    SANITATION

    1. We know that most customers look for cleanliness in food and service establishments. If they have any doubts about the sanitation, we could lose potential customers. With this in mind, we are committed to maintaining a level of cleanliness that would impress the tidiest persons.

    2. We have a substantial investment in our equipment. We clean, shine, and preserve it to its optimum condition, thus protecting our investment.

    3. Snappy Snacks Mobile Catering route supervisors perform periodic inspections to ensure cleanliness on each of our mobile kitchens.

    4. Incentives in the way of trips, vacations, and bonuses are offered every six months to the operator/s who have kept the cleanest mobile kitchen units.

    5. Daily and weekly cleaning schedules break down the duties and make our cleanliness program organized and efficient.

    6. Food handlers are required to:

  • a. Wash hands with soap and hot water prior to handling food and after each visit to the bathroom.


  • b. Hair nets and hats must be worn while in the food preparation area.


  • c. Aprons and uniform shirts are worn by each employee.


  • d. Sick ernployees must stay at home until illness is completely cured.


  • e. Complete Snappy Snacks Mobile Catering, ( 8hr.) food-service sanitation class certifications are issued upon completion.


    • 7. Each mobile kitchen unit will meet or exceed all city, county, state, and federal health and sanitation standards.

     
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