MEMO

TO FROM CC DATE : FSM : OLALEYE BOLADALE : CKM-OREGUN & CKM IBADAN : 14 /06/2011

SUBJECT: MEAT PIE COOKING TRANING AT IBADAN CENTRAL KITCHEN

The training commences at 1 pm , the training commences with theory section in which the specification was reviewed with the staff assigned to work in the section Mr Ayinde Dauda Adekunle . The cooking of meat pie filling proper commenced at about 2 pm this was as a result of late arrival of the chilled meat from the meat supplier (Alhaji Yab ) .

OBSERVATION NEED TO CHANGE THE COOKING BURNER The cooking burner is very slow and as a result of this meat that has to be cooked for 3hr 20min instead of the normal cooking time this has implication on the quality, texture and the taste of the filling and some time it might result into uncooked filling and marched filling. I recommend that the business should change the burner for good result. NEED TO MINIMIZE THE FREQUENCY OF TURNING. From my interaction with the personnel in chart , I noticed that meat is been turned constantly and this break the meat and marched it ,after the introduction of slurry mixing should also be minimized for good result .

OLALEYE BOLATITO