What Are The Facility Property Rules?

Keep Our Workplace Safe!

Code of Conduct

Respect & Dignity within a Community

• We treat one another with respect and dignity
• Be kind to others. Do not insult or put down others

Zero Tolerance to Harassment, Bullying, and Discrimination

• Allegations for harassment, bullying, and discrimination will be investigated promptly and confidentially by SCK
• Licensees shall ensure that their employees will cooperate as appropriate with any investigation into any such allegations
• Please approach any facilities team member to report incidences

Diversity

• We welcome people of all backgrounds and identities
• We understand, accept, and value differences between people including those of different races, ethnicities, genders, ages, religions, disabilities, and sexual orientations

Alcohol and Drug-Free Workplace

• SCK is committed to provide a safe and productive workplace environment
• Alcohol and Drug abuse pose a threat to the health and safety of the kitchen staff and facilities team. SCK is committed to the elimination of alcohol and drug use and abuse in the workplace
• SCK reserves the right to inspect all portions of its premises for drugs, alcohol or other contraband. All employees may be asked to cooperate in inspections of their persons, work areas and property that might conceal a drug, alcohol or other contraband 

"When people support each other incredible things happen!"

Common Area Rules

General

• No smoking inside the facilities. Smoke at designated areas only 
• Keep premises clean at all times
• Don't cause nuisance to others (No loud music & No loud noises) 
• Use the emergency exits only during emergency situations
• Face masks must be worn at all times
  • In conjunction with existing regulations from Ministry of Health (MOH)
• Ensure SCK staff is present during move-in or move-out of large equipment 
• No video or photo taking of other kitchens or any common area within the facilities
• In case of a medical emergency, call 995 and then inform the SCK facility team

Order Processing

• SCK staff will process orders during operating hours of the processing centre which may change from time to time
• All orders outside the operating hours of the processing centre should be handled by kitchen staff
• SCK will only receive orders that are placed on the kitchen shelves. Runners will not wait for any order to be completed

Hallways

• Keep hallways free from clutter and unblocked at all times
• Oil containers should be placed inside the kitchen or designated areas only 
• All food and beverage stocks must be stored inside your kitchen or designated dry/cold storages accordingly. Do not leave anything on the floor
• Do not obstruct fire exits and routes

Shared Storage Spaces (Walk in Chiller, Freezer, & Dry Storage)

• Floors and vacant shelves must be kept clear
• Dry goods and food items should be placed inside your designated cage(s) 
• Nothing should be placed above the cages for safety reasons
• Do not leave anything on the floor for food safety & hygiene purposes 
• Prepared food must be properly covered in a container and labelled with date made, and discard date
• Remove all empty boxes immediately
• Allocated Chiller/Freezer must be cleaned regularly

Food Hygiene Safety Compliance

• It is Licensees responsibility to maintain a high standard of food hygiene and food safety inside their kitchens and storage areas and prevent unpleasant and dangerous incidents involving food borne illnesses
• Licensees should also use the published educational materials by SFA to educate their food handlers and service staff on good housekeeping, food and personal hygiene practices
• Licensees must ensure that all kitchen staff have Food Hygiene Certificate and valid Working Visa
• Licensees must check and clean the kitchen regularly to avoid any pest infestations
• Any sightings or signs of pests must be reported to SCK immediately to arrange pest control specialists accordingly. In case of pest sightings, licensees need to do a thorough kitchen cleaning which will be monitored by SCK facilities team and once cleared the licensee can go live again 
• SCK is dedicated to maintaining a healthy environment and has a zero tolerance policy towards any behaviour that can jeopardise the health and safety of our facilities, kitchen members, and the community

Fire Safety and Gas Leaks

• Fire extinguisher locations are placed at the communal areas accessible to all kitchens
• Ensure that gas inside your kitchen is off after operation hours
• Maintain cleanliness in the kitchen and avoid grease build up including on walls, floors, extraction canopy filters, fryer areas, etc
• Refrigeration vents must be kept clear of debris to avoid overheating 
• Electrical equipment should only be used if clean and in good working condition 
• Manufacturer instructions must be followed for all equipment and appliances. Please report anything suspicious immediately
• In case of fire, call 995, inform the facility staff immediately and evacuate the Facility 

Waste Disposal

• Bins inside the kitchens should be kept closed at all times
• Break down all boxes before leaving them in the dumpster
• Make sure trash bags are properly sealed to avoid leaks
• Clear waste regularly especially after operations from individual kitchens

Kitchen Repair & Maintenance Liability

• Clean sinks and drainage properly and periodically to prevent blockage 
• Clean filters in extraction canopies weekly
• Maintain overall cleanliness of the kitchen area (e.g floor, walls, ceilings, doors, etc)
• If there is damage to equipment, SCK will conduct an investigation and in case of licensee negligence, repair cost will be borne by licensee
• SCK team can audit kitchens for hygiene and cleanliness and inspect SCK provided equipment on a periodic basis
• No technical adjustments should be made in the kitchens without the written approval of SCK; all adjustments should be reinstated upon termination of contract 
• Do not install any wifi routers within the kitchen without the written approval of SCK
• There is a strictly “No drilling policy” in our kitchens due to the damage to the wall tiles, partition walls & structures

Parking, Loading, & Unloading of Goods

• Parking at facilities can be full, therefore find other alternative parking options 
• Deliveries should be at the designated loading and unloading area at all times 
• Instruct your supplier to deliver the items straight into your kitchen or designated storage area
• Kitchens staff must be on site to receive the items at the time of the delivery

Pantry Usage

• Use the pantry during your meals & breaks. Be mindful of others and please do not reserve seats
• Clean as you go after using the pantry 

Toilet Usage

• Do not throw any toiletries inside the toilet bowls
• Ensure that you wipe the toilet bowl after use. Be considerate to others