Shared • Kitchen Standards

Kitchen Rules & Food Safety

This page applies to any Summit Serve Team using the kitchen, fridge, or serving areas. The goal is simple: clean, safe, dated, and respectful.

Serve Team Posture

Serve with calm, clarity, and kindness.
If you are unsure, ask the Team Lead before acting.
Clean as you go. A clean kitchen protects the mission.

Simple rule: Leave the kitchen cleaner than you found it.

General Food Safety

Wash hands before and after handling food.
Use clean tools (knives, boards, pans). Replace dirty tools immediately.
Keep raw foods separated from ready-to-serve foods.
Cover food when not actively prepping or serving.
Wipe spills immediately (counters, floor, fridge).

Storage Rules

Store items in the correct location (fridge / freezer / shelf).
Use lids or wrap so food stays covered.
Label and date anything that goes into the fridge.

Important: Never store raw meat to thaw without a pan underneath.

Summit Fridge Rules

Keep clean & clean spills. (Do not store raw meat to thaw without pan.)
Date all food. (Use marker and write clearly on food label.)
No date or expired = auto-discard. (Not dated or beyond 2 weeks is thrown away weekly.)
Fridge audited first of each month. (Cleaned/sorted; no date/expired discarded.)

Authority Note

Staff and elder board reserve the right to remove any food at their discretion at any time with or without a date if it poses a health risk to food safety.

Where to Link This

Add a “Kitchen Rules & Food Safety” button to Midweek pages (Team Lead + Prep + Clean-Up Crew).
Add a link in Food Shelf pages where fridge use or storage happens.