Salad Prep Sheet
Does your salad prep sheet station run out of product during peak meal periods? Do your staff members over stock the salad unit causing food spoilage?
If this is occurring in your restaurant and your are throwing away food due to over stocking or not rotating product you could be losing big bucks. Most produce needs to be handled carefully (TLC), product sitting out at the wrong temperature will start the process of bacteria growth.
The metal pans that you use to store food in the salad bar have an indentation line close to the top of the rim. This indentation line inside the container is refereed to as the fill line. If your staff members fill food past the indentation line, then the food will raise in temperature causing the food to grow harmful bacteria. Fill food only to the top of the indentation line or just below it.
Using this Salad Prep Sheet consistently and correctly will help tighten the gap of food spoilage. Fresh quality product should be your motto, your customers will appreciate it and so will your bottom line.
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