Title Page
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Document No.
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Kitchen training (August) Type ‘KTR- ‘ followed by the employees name
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6261
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The wicket gate
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Temperatures
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How do you take temps?
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What do you do if it’s too high? <br>(Asterix, then explanation at the bottom of the page) <br>(Take another temperature 15 minutes later (record on excess fridge part)
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Defrost
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What do you do if you run out of a defrost product?<br>(Tell a manager, restrict stock, defrost 1/2 days amount immediately)
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Food storage
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What must you do to all chicken and sausages when brought down to the kitchen?<br>(Transfer to gastronomes including orange label and day dot)
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What do you do when you open a product pack? <br>(Day dot immediately and decant to correct place)
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Cutlery
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How do you wash cutlery?<br>(Soak, polish with cloth then wrap)
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When opening and closing what do you check regarding stock?<br>(Rotation, BBD)
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Who records food going out of date that day in the DMLB in the morning? <br>(Kitchen staff)
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What do you do if you waste a product?<br>(Log on wastage)
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Manager
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Employee
