Table of Contents
Calibration of a Thermometer
EMPHASIS ON HYGIENE
Wash Hands for 20 Seconds
HANDWASHING & GLOVES
Hygiene
Hygiene
Hygiene (con’t)
Hygiene
UNIFORM GUIDELINES WEARING THE PROPER UNIFORM
Cross Contamination
Cross Contamination
Cross Contamination
Measurement Table
Wash - Rinse - Sanitize - Air Dry
Wash - Rinse - Sanitize - Air Dry
SANITATION REVIEW
Satelliting by the Numbers
Satelliting (con’t)
Satelliting (con’t)
SATELLITING REVIEW
Storage
STOCK the FIFO Way
STOCK (con’t)
STOCK (con’t)
STOCK REVIEW
Integrated Pest Management
RECAP- DAY THREE
Kitchen Walk Through your kitchen tour will follow the flow of food
Food Safety (HACCP)
HACCP & YOU
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