Food service kitchen tools list
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#FOOD SERVICE KITCHEN TOOLS LIST HOW TO#
How to create a staff hygiene/grooming checklist: Address all other areas that do not come into contact with food and identify how often these areas build-up dirt (Minor risks).Highlight areas that are not critical but do come into contact with food indirectly (Major risks).Identify the highest risk items and clean these most often (Critical).Record these temperatures twice daily and/or at each buffet service for the foods.Use the thermometer to record the core temperature.Place a vial of water or stick of butter in each fridge/freezer.Buy a hand-held digital probe thermometer (you can review the different types here).Keep records of at least 4 hot and 4 cold foods if you display your foods.List each fridge/freezer in the kitchen.