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Serving at the All finished products (cooked food) should Buy off nurse
Counter undergo “Buy Off” c/o Dell Nurse on Duty Internal temperature monitoring
Hourly monitoring of the holding Holding time monitoring form
temperature and sensory attributes of the
cooked food at the Bain Marie Counter
All items with dishtag/price tags
synchronized at POS
Availability of food thermometer at the
counter area
Maintenance of the proper Bain marie
counter water and food on display
temperature
Keeping hot food hot and cold food cold.
Availability of required variety of soft
drinks,chips,fruits and rice cakes
Availability of condiments/free soup
Replenished clean glass,trays,plates and
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Miriabelle Cafeteria Food Production Process and Quality Control Standards
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Miriabelle Cafeteria Food Production Process and Quality Control Standards
etc
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Miriabelle Cafeteria Food Production Process and Quality Control Standards
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Miriabelle Cafeteria Food Production Process and Quality Control Standards
Prepared by
Melanie M. Eugenio
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