This training audit helps restaurants onboard new team members and verify core food safety practices. It covers timer use for cooked products and sanitizer, cold holding temperatures for cheese, tomatoes, salads, and cooldown chicken, labeling and shelf-life control, safe raw food storage, personal items segregation, chemical labeling and storage, hand sink accessibility, sanitizer concentration checks, utensil hygiene, restroom cleanliness, and availability of soap and paper towels.
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