This includes but is not limited to: • Making sure Temperature Logs are posted on refrigeration and hot holding stations; • All necessary logs for production are available for cooks; • All thermometers, small wares, gloves, etc. are available in locations for cook staff; • All hand towel dispensers and soap dispensers are stocked; • Check hand washing stations to make sure hot water is working.
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.