Code of Conduct
The Caribbean Mixup Code of Conduct establishes the professional standards and ethical behaviours expected of every team member. We are committed to fostering a workplace that celebrates diversity, maintains high integrity, and delivers excellence in every interaction with our community. This policy aligns with the framework of awakening and change, ensuring that our professional culture remains neuro-affirming and supportive of individual strengths.
Professionalism and Integrity
Staff are expected to conduct themselves with honesty and respect at all times. This includes maintaining a positive attitude toward colleagues and customers, ensuring that the reputation of Caribbean Mixup is upheld both within and outside the workplace. Any actions that bring the business into disrepute will be addressed through the formal disciplinary process, as we strive to maintain a standard of excellence that reflects our core values.
Respect and Inclusion
We operate a zero tolerance policy regarding discrimination, harassment, or bullying. Every employee has the right to work in an environment where they are valued for their unique contributions. We recognise and support the diverse ways in which our team members process information, ensuring that our workplace culture is built upon mutual respect and the principles established in Awakening the Workforce.
Attendance and Punctuality
Reliable attendance is essential to the smooth operation of Caribbean Mixup. Our attendance framework is supported by the When I Work digital platform, which provides team members with clear access to their shift patterns and responsibilities. Punctuality is viewed as a sign of respect for the team and our collective mission to provide high quality service.
Clocking Procedures
Employees must use the When I Work application to clock in and out for every shift. This digital record serves as the primary source for payroll and operational auditing. Staff should arrive early enough to be ready to commence work exactly at their scheduled start time, ensuring that the transition into their role is handled with focus and clarity.
Reporting Absence
If an employee is unable to attend work, they must contact their manager via telephone at least two hours before their shift begins. Notification through the application or social media is not a substitute for direct verbal communication, as immediate shift coverage must be secured to maintain the integrity of our service standards.
Uniform and Personal Hygiene
Maintaining high standards of dress and hygiene is vital for safety and professional representation. Our uniform policy ensures that we present a cohesive image to our customers while adhering to strict food safety regulations. This standard reflects our commitment to professional excellence and the embrace of a disciplined operational environment.
Uniform Standards
Staff must wear the full Caribbean Mixup uniform, which must be kept clean and in good repair. Food handlers are required to wear appropriate protective headwear and non-slip, closed-toe footwear. No jewellery, false nails, or nail polish are permitted in food preparation areas, as these pose a risk to the safety and quality of our products.
Personal Hygiene
Regular handwashing is mandatory, especially after using the restroom, handling waste, or touching raw ingredients. Cleanliness is a fundamental requirement of working in our environment, and all staff are expected to maintain exemplary standards of personal grooming to ensure a hygienic and professional workspace.
Breaks and Working Time
Caribbean Mixup complies with the Working Time Regulations to ensure that all staff have adequate rest. Breaks are essential for maintaining focus, wellbeing, and cognitive clarity during busy shifts. We recognise that appropriate rest periods are a cornerstone of a neuro-affirming workplace where individuals can perform at their best.
Scheduling Breaks
Rest breaks are scheduled according to the length of the shift and operational needs. Employees must clock out for their breaks using the When I Work application to ensure accurate timekeeping and safety monitoring. Breaks should be taken in designated areas away from food preparation and service zones to allow for authentic rest.
Working Hours
Maximum weekly working hours and rest periods between shifts are managed through our digital scheduling tool. We strive to provide consistent shift patterns while ensuring that no employee is overburdened, maintaining a sustainable and healthy work-life balance that aligns with the principles of The Dynamic Development Plan.
Performance and Capability
We believe in supporting our staff to reach their full potential through a strengths-based framework. This policy outlines how we manage performance through constructive feedback, structural support, and the professional awakening of our workforce. We view capability not as a fixed trait but as a dynamic development process.
Appraisal and Feedback
Regular performance reviews are conducted to discuss achievements and areas for growth. We aim to identify any barriers to performance and provide the necessary training to overcome them, utilising the strategies established in The Dynamic Development Plan. Our focus is on continuous improvement and the embrace of professional growth.
Capability Process
If an employee is unable to meet the required standards despite support, a formal capability process may be initiated. This involves setting clear objectives and timelines for improvement. We are committed to fairness and will explore all reasonable options, including retraining or redeployment, before concluding that an individual is unsuitable for their role.
Food Hygiene and Safety
The safety of our customers and the integrity of our products are of paramount importance. Caribbean Mixup adheres to the highest standards of food hygiene, ensuring that all preparation, cooking, and storage processes meet or exceed UK regulatory requirements. This commitment is a core part of our professional mission.
FSA Audit and Temperature Recording
The Chef and supervisory staff must utilise the FSA Audit application to monitor and record equipment and food temperatures. This digital audit trail is mandatory and ensures that we maintain a safe environment at all times. Any deviation from standard temperature ranges must be reported to the manager immediately.
Allergen Management
We take allergen management seriously, following strict protocols to prevent cross-contamination. Staff are trained to recognise and manage the fourteen mandatory allergens. When a customer identifies an allergen concern, staff must provide accurate information and ensure that the kitchen is alerted to take necessary precautions during preparation.
Stock Rotation (FIFO)
Effective stock management is essential for food safety and the reduction of waste. We adhere strictly to the First-In, First-Out (FIFO) principle to ensure all ingredients are fresh and safe for consumption. This process requires discipline and a commitment to operational excellence.
Implementation of FIFO
When new stock arrives, it must be placed behind older stock on shelves or in refrigerators. All items must be clearly labelled with the delivery date and the “use by” or “best before” date. Staff must always use the stock with the earliest expiry date first, ensuring that we maintain the highest quality in every dish prepared.
Daily Compliance Checks
Managers and supervisors conduct daily checks to ensure that FIFO is being practised correctly and that no expired items remain in the kitchen. Failure to rotate stock leads to unnecessary waste and compromises our food safety standards, which is considered a significant operational failing within our professional framework.
Waste Management
Proper disposal of waste is critical for hygiene and environmental responsibility. Caribbean Mixup is committed to minimising waste and ensuring that disposal is handled safely. We utilise digital recording systems to monitor waste patterns and drive improvements in our inventory management.
Separation and Disposal
Waste must be separated into food waste, recyclables, and general waste using the designated bins. Internal bins must be emptied regularly to prevent overflow and odours, ensuring that waste does not accumulate in food preparation areas. This attention to detail is vital for maintaining a clean and professional workspace.
Digital Waste Recording
All food waste must be recorded in the Waste recording application as instructed by the manager. This data allows us to analyse purchasing patterns and reduce our environmental footprint. Staff are encouraged to be proactive in identifying ways to reduce waste while maintaining our high standards of product quality.
Document Storage and Record Keeping
Accurate record-keeping is essential for legal compliance and operational efficiency. This policy ensures that all business and employee documents are stored securely and managed in accordance with UK Data Protection law and GDPR. We take our responsibility for data integrity seriously.
Physical and Digital Storage
Employee contracts, payroll information, and health records are stored in a locked cabinet in the office. Digital records, including training logs and shift history, are maintained within the When I Work application and secure cloud storage. Access is strictly limited to authorised management personnel, ensuring the privacy of our team members.
Retention and Disposal
Records are kept for the duration required by law, such as payroll records which are retained for six years. Documents containing personal data are shredded or permanently deleted once they are no longer required for business purposes. This disciplined approach to documentation protects both the business and the individual rights of our staff.