Warmer temperatures 70-72

Toaster temp 240 celcius

Cabinet warmer 65-72 celcius
Lower part 70 -72
Chips fryer 177-180 celcius
Hand wash temp 38-55 celcius
Sanger zone 5- 63
Back of house 28-30 celcius
Chiller temp 1-10 celcius
Freezer room -18- (-23) celcius
Cold room temp +1-4 celcius
Ambient temp 27celcius

Pepper paste 14 dats

Vegetables 7days
When receiving temp of any items -12 - (-23) celcius
(Chicken wrap)
Cabbage 40
Carrot 20
Ketchup 25
Mayonnaise 61
Spice 6 shakes

Danger zone is the point in which bacterial which moves round grows rapidly

Suggestive selling giving the customers greater choice

Up selling trying to persuade the customer to get more things that what was
intended

Merchandising arrangement of goods to attract customers

Vinegar it add more shelf life to the product

Chicken has some disease which is pathogenic samolina

Food poison is the taking in it life germs of bacteria
Food safety is the process of handling food to assure the food we produce which is
safe from the point of storage to the preparation down to the point of consumption
QSR quick service restaurant
Responsibility of food safety
Cleanliness
Hygiene
Food hazard
Staying alert on possible spoilt food

Food contamination is when something makes food inedible for consumption

Causes of food contamination
Poor personal hygiene
Wrong storage of raw material
Poor house keeping (kitchen equipment)
Using the same equipment

Misuse of color coding

Dirty environment
WSR WASH SANITISE AND RINSE
WAYS YO PREVENT FOOD CONTAMINATION
HAND WASH
COLOR CODING
USAGE OF WRS
USING OF THREE BUCKET SYSTEM WHICH HAS TO BE WARM
Types of sanitiser
Kitchen sanitiser 19 liters of water 30ml of sanitiser

K 5 we use this for ice cream machine 2 sachet for 19 liters of water

K Zinc 1 sachet for 19 litres of water

Shelf life of all sanitiser is 1 day

Reach
Responsiveness
Excellence
Accuracy accountability
Cleanliness
Honesty

B believe in customer
L listen to the customer
A apologise
S satisfy
T thanking

Types of food contamination

Physical not using glove
Biological germs like bacteria to food
Chemical taking chemical to food

Two types of thawing

Emergency thawing issue chicken from freezer room to the zinc open cold water on it
and change water every 30 mins five bird at a time

Standard thawing issuing chicken from freezer roo to cold room using the sack

Vinegar solution
2 liters of water
1 table spoon of vinegar

Saline solution
2 litres of water and 1 pint of salt

Cross contamination Is the transfer of bacteria and food contamination from one
section to another from food handlers to processed food from raw food to cooked
food

Codating is the act of transferring of unused product from the original container
into the other container while labelling them

Spicy chick wiz

Rodo 1.3333kg
Fresh ginger 0.056
Vinegar 0.0303
Sugar 0.066kg
Oil 0.686

How to mix the sauce

70%of mayonnaise
30 % of sauce

7 steps in food preparation

Receive raw materials
Storage
Preparation
Cooking
Portioning
Display
Consumption

Method of frying spicy chicken

D ducg
R row
O on
P press the chicken
S shake excess breeding

Method of breeding crunching chicken

Scope and fold

I’ve cream
Clean bowl
2.5kg for come on 5 litres of water
1.5kg for 3.5 liters of water

Chicken republic mission love peak serviced restaurant and baked good
Vision to remain relevant as we deliver our goods to go above and beyond to deliver
To create tasty product and everyday affordable value

Ccp critical control point his is the point that

◦ G