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 baps- how much bacon or sausage do you put in 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.
The latest news from our 'Grow your Grades' bloggers