What critical items should form part of an orientation packet for ...

[Mr.Thesaxman]

What critical items should form part of an orientation packet for new kitchen team members?
 
  What will be an ideal response?

Question 2

In addition to ensuring food safety, restaurants and foodservice operations should monitor the Temperature of meat during cooking in order to
 
  a. lower the fat content.
  b. increase the saltiness.
  c. change the seasonings.
  d. keep moisture in the product.

[Anna]

Answer to Question 1

 Map of the foodservice organization's facilities
 Organizational chart
 Organization's policies and procedures handbook, which typically features
information and guidance on the following topics:
 Sanitation procedures
 Safety procedures
 Uniforms and dress code
 Personal appearance and grooming
 Union policies (if applicable)
 Payroll procedures
 Vacation policy
 Public holidays observed
 Group health insurance
 Meal and break policies
 Pension/savings plan
 Attendance and hours of work
 Incentive programs
 Performance evaluations
 Emergency procedures
 Promotion policy
 Harassment policy
 Employee assistance programs
 Days off for religious observations
 Security department's authority
 Disciplinary rules and actions
 Key telephone numbers
 Training programs

Answer to Question 2

D

[Mr.Thesaxman]

Thanks for the timely response, appreciate it

[essyface1]

Gracias!