Chapter 5, "Food Safety," covers the critical practices necessary to maintain high standards at Fresh Green. It emphasizes the use of color-coded cutting boards to prevent cross-contamination, with specific boards designated for raw poultry, meats, and vegetables. The chapter also details proper food temperature control, highlighting the importance of keeping hot foods at 135°F or above and cold foods between 33°F and 41°F. The FIFO (First In, First Out) method is stressed for ingredient rotation to ensure freshness. Additionally, the chapter outlines allergy prevention on the make line, including proper cleaning of surfaces and utensils. The use of a 3-compartment sink for washing, rinsing, and sanitizing is explained to ensure cleanliness. Finally, the chapter addresses the importance of discarding any food items, like browning lettuce, that do not meet quality standards, ensuring a safe and appealing product for guests.
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