I've just started on the hot food counter and I just wanted some pointers:
1. What food has a lesser or higher shelf life than 2 hours?
2. With the sausage And bacon naps- how much bacon or sausage do you putin and do you weigh them to check for price?
3.on the ovens, does the green numbers mean the time left of the food inside?
Thanks -any help would be great.
But I was rejected by Oxford. Why?