HTF 100 Study Guide - Midterm Guide: Hazard Analysis And Critical Control Points, Breakfast, Pork Belly
12 Nov 2016
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Desired food cost for a la carte restaurant is 22% You cannot use a conversion factor greater than 10 when converting a recipe. Spices such as salt and pepper is unchanged when converting a recipe. Most ingredients yield less than it"s original weight, it is important to understand yield because it affects pricing (because ep > ap), quality and quantity of the menu. Largest cost for a restaurant is food cost and labour cost. Everything in kitchen is 6 inches off the ground for pest control. Toronto health inspector has authority to close down any restaurant. Green sign: little to no concern, safe to dine. Yellow sign: some concerns but can be fixed with little effort, 24-48 hour is given to fix the issue. Red sign: immediate close down of the establishment. Cutting boards should be color coded and wooden board should be avoided. Dishwasher should be set at 160 .
