Keeping Cool: Essential Practices for Cooler Door Maintenance
It is easy to overlook and may even seem trivial, but monitoring and maintaining the cooler doors is crucial for food safety, quality, and energy efficiency. Neglecting these policies and procedures can lead to sub-par food, wasted product, and even sick guests. In this video, you will learn best practices for cooler door maintenance, including inspections, staff training, helpful equipment, and implementing the FIFO method with your inventory. Following these practices, you will enhance operational efficiency and contribute to a positive guest experience. Elevate your restaurant's standards by ensuring cooler doors remain closed, ensuring optimal conditions for food storage and service.
Training Video
Keeping Cool: Essential Practices for Cooler Door Maintenance
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It is easy to overlook and may even seem trivial, but monitoring and maintaining the cooler doors is crucial for food safety, quality, and energy efficiency. Neglecting these policies and procedures can lead to sub-par food, wasted product, and even sick guests.
In this video, you will learn best practices for cooler door maintenance, including inspections, staff training, helpful equipment, and implementing the FIFO method with your inventory. Following these practices, you will enhance operational efficiency and contribute to a positive guest experience. Elevate your restaurant's standards by ensuring cooler doors remain closed, ensuring optimal conditions for food storage and service.
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Training Video
Avoiding the Temperature Danger Zone Is Everyone's Job
Food should be hot or cold. Your customers want their food served fresh, not lukewarm, but this issue is much more important than your guests getting their food hot from the oven. It is a matter of safety. The FDA says that when food is between 40 and 140 degrees Fahrenheit, it is in the "Temperature Danger Zone." The longer that food stays in this temperature range, the more time bacteria will have to multiply rapidly, leading to spoilage, waste, and worst of all, sick customers.
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Training Video
First In, First Out (FIFO): An Inventory Practice EVERYONE in Your Kitchen Should Know
Everyone on your kitchen team should understand the importance of effective inventory rotation. First In, First Out is an essential and easy-to-follow inventory practice that will prevent unnecessary food waste, save money, and ensure that your guests always receive fresh, high-quality products.
