Management week six notes
Management week six notes NUTR 320-21
Popular in Food Preparation & Management
Popular in Nutrition and Food Sciences
This 1 page Class Notes was uploaded by Olivia Notetaker on Sunday February 28, 2016. The Class Notes belongs to NUTR 320-21 at La Salle University taught by Professor Susan Adams in Fall 2016. Since its upload, it has received 22 views. For similar materials see Food Preparation & Management in Nutrition and Food Sciences at La Salle University.
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Date Created: 02/28/16
Management week six notes rd th February 23 and 25 - With spoilage, it can be spoiled and not have pathogens - Mold needs less moisture than other microorganisms - Reinforce to employees that they must come to you. Be calm if they do and thank them even though it’s a pain for you. o This is why cross training is so important - Don’t let things sit in water, place them under running water - The microwave thaws irregularly and food has to be served right away. Can’t re-cool it o Only works with individual pieces - There is different heat temperatures for different cuts of meat - With silverware, run through dishwasher twice. Once with handle up, once with prongs up - Checking food quality starts as soon as it gets to your dock - Must check/accept food very quickly. On a hot day, 30min is too long - Store foods above ground so there’s air circulation and you can clean easier - Sanitizing happens after cleaning - With procedures for complaints, never suggest symptoms. Ask what they are feeling and write that down - Inspectors can come at any time, so always be prepared - F-tags= indication for long term care that there’s a problem - With accidents, rate can be decreased by training, policies, etc. - Fire extinguishers= first defense against fire. Completely release components in 10 seconds o A- wood/cloth/paper (extinguish with water or dry chemicals which separate fuel from oxygen in air) o B- chemicals (extinguish with CO2) o C- electrical (extinguish with dry chemicals or CO2) o D- combustible metals o K- restaurant kitchens (because of hot oils) o PASS: pull pin, aim nozzle at base of fire, squeeze, sweep side to side
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