Onboarding team member
Last update:
11/17/2021
Checklist 1 Inspection upon receipt and verification of product quality
1 Views •Checklist 2 Storage chamber temperatures
0 Views •Check-list 5 Restaurant cleaning
0 Views •Checklist 7 Temperatures of products in service - the hot and cold chain
0 Views •Checklist Traceability
0 Views •Checklist 9 Recording of non-conformities
0 Views •The restaurant's infrastructure
41 Views •An efficient service
7 Views •Tips and tricks to save energy
2 Views •Make a successful first impression
1 Views •Our hot drinks
1 Views •The different types of health incidents and customer complaints
1 Views •Our coffee
1 Views •Checklist 1 Inspection upon receipt and verification of product quality
1 Views •Pest management
1 Views •The color code of the cleaning cloths
1 Views •Hygiene rules related to staff
1 Views •Recette Matcha latte
1 Views •How to handle a customer complaint?
1 Views •BIO products at EXKi
0 Views •Recette Golden curcuma frappe
0 Views •A fly in the soup
0 Views •Checklist 7 Temperatures of products in service - the hot and cold chain
0 Views •Checklist Traceability
0 Views •It all starts with a good coffee
0 Views •Products service rules
0 Views •Welcome to this food safety module, on Checklist 7: Temperatures of products in service: the hot and cold chain. First of all, we will discuss the concepts of the hot and cold chains. Then a presentation of the checklist. How to complete the checklist ? Finally, what to do in the event of non-compliance ?
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