Program Owner
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The operating reference for every team member who receives, prepares, holds, serves, or transports food across Infuse corporate dining: cafés, lounges, restaurants, catering, and events. It applies the Phoenix3 food safety standard to a restaurant group operating at scale, so a guest is as safe at an off-site event as at the café line.
Food safety is not a separate function from culinary excellence; it is the precondition for it. At Infuse, HACCP discipline, allergen rigor, and sanitation are part of what makes a corporate café worth showing up for, and they are what let a catering drop or a one-night event carry the same standard as the kitchen it came from.
The Infuse guide is in development. Until it is issued, every Infuse kitchen works to the Phoenix3 Food Safety SOP Library, which is published and in force today: sixteen bench SOPs, the allergen program, and thirteen daily record forms, all in the Standards Library.
One written standard, from the café line to the off-site event.
The Infuse guide follows the Phoenix3 seventeen-section structure, voiced for corporate dining. Each section is enforceable, documented, and inspection-ready.
Purpose, scope, and regulatory foundation; roles and responsibilities; food safety culture and Active Managerial Control.
Employee health policy and illness reporting; personal hygiene and handwashing standards.
Control for safety of Time/Temperature Control for Safety foods across the full flow of food, including time as a public health control for self-service and grab-and-go.
Receiving and storage; preparation, cooking, and cooling; hot and cold holding across stations, self-service, and retail.
Transport, holding, and service away from the home kitchen: catering drops, events, and off-site activations.
Full nine-allergen program reflecting FALCPA and the FASTER Act: cross-contact prevention at the bench and accurate menu and label claims.
Cleanup and containment protocol for bodily-fluid events in dining and prep areas.
Cleaning, sanitizing, and warewashing; pest management; equipment, facility, and water safety, including bar and beverage stations.
Documentation and records; training and certification: plus forms, local addenda where a jurisdiction requires them, quick-reference cards, and a glossary.
Until the Infuse guide is issued, the Phoenix3 Food Safety SOP Library is the written standard. Every document opens from the Standards Library with the food safety filter applied.