Maintain all foods at proper temperatures, hot or cold. Work with the awareness necessary for avoiding cross-contamination of food products. Over production should be covered, labeled, and dated. Preprep items should be covered, dated, and labeled with contents, amounts, and intended recipe to be used in. Failure to follow the above rules will result in loss of production quality points.
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Performance quantity points for the manager will be assessed as an average of the points lost at all other stations.