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4 Workplace Health & Food Safety Compliance…………………………………………….5 Menu planning…………………………………………………………………………….10 Commodity Identification………………………………………………………………….11 Relationships with Suppliers……………………………………………………………….12 Sustainability……………………………………………………………………………….13 Works Cited…………………………………………………………………………………14 Kitchen Design There are several characteristics of a kitchen with a good design. The first is ergonomics in kitchen design which minimizes the amount of movement in the kitchen. Workplace Health and Food Safety Compliance According to the law, all the staff with the responsibility of handling food should receive training on their job level. When it comes to food training, there are different levels. Level one is the induction level, level two concerns the handling of open food, level three deals with supervisors while level four deals with trainers, proprietors, and managers. Such qualifications must be accredited meaning that they require approval from educationa...

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Business
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Kitchen Operations Management Report

devmien
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30 in Business

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