Search Results for: Thermometers
, production and expiry dates. monitoring sheets for store temperature and humidity are well recorded by store keeper several times on daily basis . and finally the fresh meats receiving area where receiving conditions (cleanliness, temperature, smell, appearance, and weights). well calibrated thermometers
, scales and plastic pallets are present at every receiving area. the best equipments are used in our kitchen ( color coded cutting boards, knives, shelf life stickers, infrared and metal thermometers, test strips for sanitation, chock freeze, boilers, uv fly killers and o cabinets). sanitation process...
http://www.shamsrestaurant.com/index.php/kitchen