Author Question: What critical items should form part of an orientation packet for new kitchen team members? What ... (Read 86 times)

Mr.Thesaxman · **on:** Aug 10, 2018

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 · **Reply #1 on:** Aug 10, 2018

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