.png){kind=logo}
Safety and Sanitation
Protecting the safety of our employees and visitors is an important aspect of running our business. All employees have the opportunity and responsibility to contribute to a safe work environment by using common sense rules and safe practices and by notifying management when any health or safety issues are present.
Good Manufacturing Practices
Tovala maintains in-depth GMP policies and procedures through its Food Safety & Quality Assurance team. All Tovala team members are expected to familiarize themselves with Tovala’s Food Safety and GMP requirements and train on job-specific items as necessary - failure to do so may lead to the imposition of disciplinary action, up to and including separation. This list is not all inclusive:
​
-
All production employees (visitors when in production) will wear clean company issued uniforms, lab coats/jackets, non-slip/composite close toed shoes always when they are in the production area. Uniforms will be changed daily or more frequent based on soiled material or discretion of supervisors. Temporary employees will be given a company issued uniform or required to wear a company issued smock over clean clothing.
​
-
Employees shall wear a hairnet and beard net combo to cover facial hair while in the production/processing area. Beards (2 days growth) should also be fully covered with a beard net. If an employee or visitor chooses to wear additional head cover (hat, hoodie , etc.), a hairnet must be worn under and over the head cover. Visitors must wear a red hairnet in the production area.
​
-
Employees and visitors shall not wear any jewelry (rings other than a plain wedding band with no setting, bracelets, watches, necklaces, and earrings) in the manufacturing area. Medical alert bracelets and medical alert necklaces are allowed to wear.
​
-
Employees shall have neatly trimmed fingernails and not wear false fingernails, fingernail polish, false lashes, excess perfume, cologne or aftershave in the manufacturing areas.
​
-
Employees and visitors with open cuts, sores and scrapes must be medically covered and gloved. Any cuts must be covered with a blue metal detectable band aid.
​
-
Employees must verbally notify the management or HR team if they have any infectious or communicable disease and not be permitted to work in a position requiring food contact.
​
-
Employees and visitors will not be permitted to go beyond the warehouse and production area with their uniform or lab coat/jacket on.
​
-
Employees and visitors must wash hands when entering the production area, after lunch, breaks, using the restroom, and after touching their exposed body parts such as nose, ears, mouth, etc.
​
-
Employees and visitors will wash and sanitize their hands before they work with the product and change gloves and sleeves after touching unsanitary surfaces and contaminated items and before changing projects.
​
-
Employees and visitors shall not chew gum, candy (including cough drops), tobacco,vape, eat, spit or drink beverages in the manufacturing/warehouse area. Tastings shall occur in designated food tasting areas.
​
-
Cell phones are prohibited in the production area unless you have been authorized by management.
​
-
Headphones of any kind are prohibited in the production area.
​
-
Employees and visitors shall not bring any unapproved glass, ceramics, and porcelain into the production area.
​
-
No unapproved chemicals shall be used or brought into the facility.
​
-
Visitors shall always be escorted through the facility (unless vetted via contractor training)
Good Manufacturing Practices
PRODUCT & EQUIPMENT HANDLING
-
All products holding tubs must be kept covered all the time.
-
Extra products must be labeled immediately before storage.
-
Clean scoops, scrapers, paddles, knives, and towels must always be used. If any one of the items is dropped on the floor, then it should be considered as soiled and should be replaced with a clean one.
-
Always wear gloves while handling food products. Never handle unpacked food products with bare hands.
-
Never eat or taste products online. All the testing is done in the test kitchen designated area or in the laboratory.
-
No eating or drinking of food is allowed in the manufacturing area.
-
Employees and visitors must promptly change gloves when they are torn and notify management to prevent contamination.
-
Trash handlers must wash & sanitize hands every time they empty trash or touch the floor.
-
Workstation must be cleaned and sanitized before going to break or leaving for the day, small items or tools shall never be left on or above production equipment.
-
At the end of the day, all machinery must be turned off and production/warehouse area must be organized.
-
No sponges should be used to clean equipment or product holding containers.
-
Green scratch pads are to be disposed of after each wash down of equipment and holding containers.
-
Employees must report to the management team immediately if they notice any broken glass or hard plastic anywhere in the production area or the warehouse. **Please see Glass Breakage policy for detailed rules**
This list is not all inclusive and any action or violation that may pose a risk of contamination in our finished products and or safety of our employees will be reviewed and corrected.
Uniform: Proper Smock
Let's talk about it!
Buttoned from bottom to collar
No clothing showing or hood out
Sleeves pulled down
Hair within hair net
Mask in correct position
Uniform: Improper Smock
Let's talk about it!
Unbuttoned smock
Clothing showing
Hair out of hair net
Mask in incorrect position
Jewelry
Uniform: Proper Pants and Shoes
Let's Talk About It!
Pants have no holes and are covering ankles
Boots are closed toe and non-slip
Clean fingernails
No Jewelry
Uniform: Improper Pants and Footwear
Let's Talk About It!
Pants are not covering ankles
Shoes are not slip resistant
Jewelry
Health Reporting
All employees must adhere to our health reporting policies when in our production facilities. This includes complying with the Food Employee Reporting Agreement. Failure to report health symptoms may result in disciplinary action, up to and including termination.
Food Handler's
All employees are required to obtain a state specific Food Handler's Certificate within your first 14 days of employment.
​
The purpose of the Food Handlers Certification is to prepare you to enter the workforce by providing the required food safety information as specified by regulations of our state or local government.
​
By the end of this course, you will be able to:
-
Recognize how food can cause illness or allergic reactions.
-
Prevent contamination of food and food-contact surfaces with the hands and body.
-
Identify which symptoms or illnesses must be reported to a manager.
-
Use time and temperature control throughout the flow of food.
-
Maintain a clean environment for food preparation and service.
Food Allergen Training
All employees are required to obtain a Food Allergen Training Certificate within your first 30 days of employment.
The purpose of the Food Allergen Training Certification is to prepare food managers and food workers to control food allergens in their establishments.
By the end of the course, you will be able to:
Identify major food allergens.
Identify food allergen cross-contact risks.
Identify methods for preventing cross-contact.
Determine how to communicate information about food allergen ingredients and allergen-free orders to coworkers and customers.
Identify symptoms of allergic reactions and how to respond if one occurs in the workplace.