Sharing Grandma Aurora's recipe with the world.
OUR SAFETY PROCEDURE
Safety comes first!
A clean and organized kitchen
Kitchen staff wear masks at work. The measures we are all being asked to take in in response to the coronavirus, such as frequent hand-washing and sanitizing surfaces regularly, are long-established standard operating procedures for the food production industry to prevent the spread of illness in commercial kitchens nationwide. For a few examples, our kitchen team wears fresh gloves for each task, wipes down work surfaces with bleach solution after each task, and habitually washes hands throughout the work day.
No sick staff
We require employees and those they live with to obey the stay at home order. Employees are not allowed to come to work if sick. This rule extends to family or household members as well: if someone in their household is sick, they cannot come to work.
If an employee stays home due to illness they will receive sick pay. We don’t want anyone to feel they have to come to work due to financial hardship when sick. As an extra precaution, we are taking everyone’s temperature at the start of each work day
What the CDC says about food
Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support the transmission of COVID-19 associated with food. Before preparing or eating food it is important to always wash your hands with soap and water for 20 seconds for general food safety. Throughout the day wash your hands after blowing your nose, coughing or sneezing, or going to the bathroom.
It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their own mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads.
In general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures.