In the process of conducting a taste test a restaurant manager realizes that the cook added salt to the recipe instead of sugar. What corrective action should this manager take to prevent a reoccurrence of this mistake?
◦ Color code the bins.
◦ Arrange the ingredient bins in alphabetical order.
◦ Make sure all ingredient bins are clearly marked.
◦ Put ingredients in bins that have windows so cooks can see what they are about to use.