Conduct temperature checks on the chickens being cooked

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Reference no: EM134031423

Assignment:

In addition to cooking chickens for their rolls and sandwiches, purchasing the rotisserie could create new items for them to sell: whole or segmented hot chicken. Stephanie and Jack are considering installing a small self-service section that offers a daily hot roast. A hot display cabinet would hold pre-cooked chicken or meat, chips, vegetables and gravy. Customers purchase a plate and serve themselves from the display case.

Stephanie and Jack also want to implement a gluten-free menu to cater for coeliac customers.

Stephanie and Jack don't want another food-poisoning incident. At what stages of the food production process should they conduct temperature checks on the chickens being cooked and cooled for sandwiches and cooked and held in the display for sale?

Reference no: EM134031423

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