Food Safety & Sanitation Standards

Food safety is not negotiable. It protects our customers, our reputation, and the business.

Temperature Danger Zone

Bacteria multiply rapidly between 40°F and 140°F. No food sits in this range for more than 4 hours total. In practice, our standard is more conservative — we do not allow hot food to drop below 140°F during service, and we cool food rapidly after service.

Safe Cooling Procedure

Cooked food must be cooled from 140°F to 70°F within 2 hours, and from 70°F to 40°F within an additional 4 hours.

How to cool rapidly:

1. Transfer food from hot holding to shallow pans — no more than 2 inches deep
2. Place pans in an ice bath or blast chill if available
3. Stir food regularly to release heat from center
4. Once below 70°F, transfer to covered containers and refrigerate
5. Label with date and time cooled

Hand Washing Protocol

Wash hands with soap for a minimum of 20 seconds:

• Upon arrival
• Before handling any food
• After handling raw meat
• After touching face, hair, or body
• After using the restroom
• After handling garbage
• After handling money or POS equipment
• After any activity that contaminates hands

Gloves are used for serving and direct food contact. Gloves do not replace hand washing — hands must be clean before gloves go on.

Cross-Contamination Prevention

• Separate cutting boards for raw meat and ready-to-eat food
• Never use the same utensil on raw and cooked meat without cleaning and sanitizing
• Raw meat is stored below ready-to-eat food in any refrigerator
• Sanitizer solution is available at all stations — refreshed every 2 hours

Allergen Awareness

GOD-WIN BBQ products contain or may contain: gluten (rubs, cornbread), dairy (mac & cheese, some sauces), soy, eggs. Staff must be able to answer basic allergen questions. When uncertain, say so and get the correct answer — do not guess.