Free printable kitchen measurement chart
[DOC File]Sanitizer Test Strip Log
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Instructions: Employees will record the reading once a day and record corrective action, if taken. The person in charge or his/her designee will verify that employees use the appropriate test strips for the sanitizing solution bucket and will review the log at the conclusion of each month.
[DOC File]Units & Unit Conversions Worksheet
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The blank line in the middle of the conversion chart can change depending on what we are measuring: The unit for length is the meter (m). The unit for mass is the gram (g). The unit for volume is the liter (L). Part A . What type of measurement is indicated by each of the following units? Choices are in the last column. g/mL s km g cm3 mm mg L
[DOC File]COMPETENCY CHECKLIST (SAMPLE)
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Title: COMPETENCY CHECKLIST (SAMPLE) Author: Dean P. Morris Last modified by: atruesdell Created Date: 11/17/2009 8:03:00 PM Company: Corporate Services Group, LLC.
[DOC File]What's the Scoop on Portion Control
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The National Food Service Management has a ‘Basics at a Glance’ poster with recipe abbreviations, equivalent volumes and weights, scoop sizes, pan size/capacity chart, cutting diagrams for portioning, and metric equivalents that you can hang in your kitchen. This poster can be ordered free of charge by contacting the NFSMI at 1-800-321-3054 ...
[DOC File]Temperature Charts
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Chart #1 – Hot & Cold Temp. Monitoring -- This is a 2 day chart for spot checking perishable foods at 2 hour intervals throughout the day. Place this chart by the preparation areas. Chart #2 – Cooler / Refrigeration Chart-- This chart can be used for several days and is to check air temperature of refrigeration units & freezers.
[DOC File]DAILY HACCP TEMPERATURE LOG
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Food Item Check here if previously If a Cooling SOP has not been established in this kitchen, record cooling times & temps here. established SOP used Time – Temp – Initials Time – Temp – Initials Time – Temp – Initials Time – Temp – Initials
[DOC File]TEMPLATE SIGN-OFF SHEET
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7. Contract price is subject to job-site measurement verification. Significant differences (greater or less than 1 square foot) between sizes of actual template pieces(s) and sizes priced based on kitchen or cabinet drawings may result in price adjustment. 8.
[DOCX File]AFTER ACTION REPORT SAMPLE - Under Secretary of Defense ...
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We purchased this equipment so it would remain with the 9-1 kitchen for future use. Once all the minor difficulties were solved the rest of the operation progressed smoothly. During the last week of the deployment, the 9-1 kitchen was shut down and the contractor catered food from a local rented kitchen and no difficulties were experienced. 7.
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