recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
the Protection of Personal Information Act (4 of 2013), hereinafter referred to as the “Act”. The SPAR
the Protection of Personal Information Act (4 of 2013), hereinafter referred to as the “Act”. The SPAR
the Protection of Personal Information Act (4 of 2013), hereinafter referred to as the “Act”. The SPAR
the Protection of Personal Information Act (4 of 2013), hereinafter referred to as the “Act”. The SPAR
updated daily.
warehouse facilities and ensure that the warehouse is clean, tidy, orderly and maintained in accordance with
Empty ash trolleys. Manage ash removal from site. Clean all trenches, blowdown and ash pit on a regular