Safe Cooking & Reheating Temperatures for Potentially hazardous Foods

This template provides the recommended temperatures for the cooking and re-heating of potentially hazardous food.

Download

Restaurant Procurement Product Specification Template

Too often, the terms “food purchasing” and “food procurement” are used interchangeably within our industry. There is, in fact, more than a semantic difference between these two terms within the context of the food service industry. Whereas food purchasing generally refers to the ordering, payment and receipt of goods and services, the idea of food procurement encompasses both the process of product selection and the establishment of purchasing specifications that must proceed purchasing and form the foundation of any food cost control and food purchasing program. The following spreadsheet will fhelp you create your own written spec sheets.

Download

Line Check Template

This template enables the operator to customize and execute line check prior to each shift.

Download

Restuarant Fresh Produce Checklist

This operational checklist can be used by your receiving and ordering employees to ensure that you are executing industry best practices with respect to your produce ordering, receiving and storage.

Download