Dining Spaces

The dining spaces have the following facilities/amenities in place

     The entrance has level access

     The doorway is at least 850mm wide

     There is level access through the dining area

     Chairs are moveable to allow for wheelchairs to be seated at the tables

     All glass doors and full height windows have contrast markings

     There are areas of full lighting

     There are large print menus

     There are Plain English menus

     There is an accessible toilet close by that is open during our business hours

Our business caters for the following dietary requirements

     Sugar free (diabetic)

     Gluten free (celiac)

     Lactose free (dairy free)

     Low fat and fibre with no gastric content

     Low potassium

     Low sodium

     Nut free

     Additive free

     Vegetarian

     Vegan

There are procedures in place to avoid cross-contamination of food products

     Food Safety Standard Operating Procedures: Cross-Contamination Prevention1. Personal Hygiene and HandwashingMandatory Handwashing: Staff must wash hands in designated hand-washing sinks before handling food, after touching raw ingredients, after cleaning, and after using the restroom. [1, 2]Handwash Station Setup: All handwashing basins are permanently stocked with liquid soap, warm running water, and single-use paper towels. Glove Usage: Gloves are changed between tasks, after touching faces/clothing, and at least every hour during continuous tasks. Handwashing is mandatory before putting on new gloves. 2. Colour-Coded Equipment and Segregation Colour-Coded Chopping Boards: We use a strict colour system to keep food groups separate:Red: Raw meatYellow: Raw poultryBlue: Raw seafoodGreen: Fruits and vegetablesWhite: Dairy and bakeryBrown: Cooked meats Dedicated Utensils: Separate knives, tongs, and preparation utensils are allocated to raw and ready-to-eat (RTE) stations. 3. Storage ManagementCoolroom Organisation: Food is stored using the "top-down" rule to prevent drips. RTE foods and baked goods sit on the top shelves, followed by washed produce, with raw meats and poultry secured on the lowest shelves. Sealed Containers: All stored food is kept in clean, food-grade, covered containers and clearly labelled with the item name, preparation date, and use-by date. Chemical Storage: All cleaning chemicals and pest control items are stored in a designated cupboard completely separate from food storage and preparation areas. 4. Cleaning and Sanitising ProtocolsTwo-Step Clean: Food contact surfaces undergo a two-step process: cleaning with detergent to remove visible dirt, followed by applying a food-safe chemical sanitiser.High-Touch Clean: Benches, slicers, and touchpoints are sanitised between batches, after handling raw products, and at scheduled intervals throughout the day. Commercial Dishwashing: All crockery, cutlery, and kitchen utensils are washed in a commercial dishwasher operating at high temperatures (above 80°C) to ensure heat sanitisation. 5. Allergen ControlAllergen Segregation: We use designated, cleaned areas and separate utensils to prepare allergen-free orders (e.g., gluten-free or dairy-free).Staff Training: Team members are trained to check labels, identify the 11 major allergens, and communicate customer dietary requirements directly to the kitchen hand.

     There is a sample menu available online

Sample menu is available here -
https://www.bostonbaydiner.com.au/menu

Entrance Boston Bay Diner