Spring Student Skills Boot Camp: Friday Session - Shared screen with speaker view
I tell my students not to wash their meat. What do you use the meat prep sink for?
Bojangles cup on shelf in kitchen
anyone else? I have a few more I saw!!
Ready t eat food on the bottom shelf in cooler
raw meat over veggies?
cleaner on shelf in kitchen?
No labels on the prepped food?
last one I saw was the man with a beard should have a beard guard
they were cooking chicken and beef n the same grill. IS that allowed?
Can you explain your sanitation system again?
How do you test the strength?
If you get a request for an allergen free meal, do you have a designated area and tools in the kitchen to prepare that meal?
We have students here who are studying servsafe. What advice can you give them?
Thank you so much! This was very informative!
Thank you for sharing us the video and the information