Sanitation and Environmental Safety:

The kitchens of IMAGINE Culinary Group are committed to safe food handling practices. Our commitment to safety is unparalleled in the industry, and each kitchen is governed by the principles and practices of the Hazardous Analysis of Critical Control Points (HACCP) program.

HACCP is a management system in which food safety is addressed through the control of biological, chemical, and physical hazards from raw material production, procurement and handling, through the preparation and service of food products. Every chef at IMAGINE Culinary Group is trained in the practices of HACCP and must closely adhere to the safe food handling guidelines associated with this detailed system.

In addition to our close adherence to HACCP procedures, the production of our restaurants is audited on a monthly basis. These unannounced audits focus on validation of the HACCP procedures actively in place, while maintaining the documentation of these principles on an ongoing basis.

Our HACCP audits measure the ten primary compliance categories most critical to the restaurant industry. These include:

  • Purchasing and receiving
  • Storage
  • Preparation and production
  • Service and distribution
  • Premises and equipment
  • Cleaning and sanitizing
  • Guest areas
  • Staff standards
  • Staff facilities
  • Quality assurance and program management

In addition to these food safety practices, IMAGINE Culinary Group requires all of our staff to maintain Serve Safe Certification through the National Restaurant Association. Serve Safe is an in-depth sixteen hour training and certification course designed to instruct food service professionals on sanitation, safe preparation practices, food safety concepts, and safe food handling principles. Participants in this program require rigorous training and are then tested on complex food safety principles. Tested topics include personal hygiene, safe food temperatures, and control of microorganisms, food safety regulations and sanitation management.

IMAGINE Culinary Group understands the importance of a clean, safe restaurant environment. We follow carefully crafted guidelines in our operations to ensure the health and safety of our guests. Our safe-food handling procedures are in accordance with the National Restaurant Association, as well as all local, state and federal guidelines. Further information about our procedures is available upon request.