How do you take temps?
What do you do if it’s too high?
(Asterix, then explanation at the bottom of the page)
(Take another temperature 15 minutes later (record on excess fridge part)
What do you do if you run out of a defrost product?
(Tell a manager, restrict stock, defrost 1/2 days amount immediately)
What must you do to all chicken and sausages when brought down to the kitchen?
(Transfer to gastronomes including orange label and day dot)
What do you do when you open a product pack?
(Day dot immediately and decant to correct place)
How do you wash cutlery?
(Soak, polish with cloth then wrap)
When opening and closing what do you check regarding stock?
Who records food going out of date that day in the DMLB in the morning?
What do you do if you waste a product?
(Log on wastage)