Quality and safety checks

... Quality Checks! ? Make sure ingredients are weighed properly ? Visual Quality checks on the ingredients. ? Make sure pastry is rolled evenly. ? Make sure cake ingredients are mixed properly. ? Do not burn when cooking. ? Make sure meringue is whisked properly. ? Staff should be trained in the use of special equipment. Safety Checks! ? Microbial checks when ingredients arrive. ? Visual checks for foreign bodies. ? Food handlers dressed correctly. ? To minimise the risk of cross contamination keep the food handlers separate. ? Rapid freeze -26 degrees ? Freezer vehicle kept a constant -27 degrees until it reaches it's destination The following is a list of the processes and skills that I have used throughout making my products and how they are performed. The All In One method is used when making sponge. To perform this process you require fat, flour, eggs and sugar. After you have weighed your ingredients to suit your size of sponge, you sieve

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