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Limpeza e segurança no serviço

A bancada limpa à vista

Limpar e desinfetar corretamente

Resíduos, pragas e entrega segura

Tempo de contacto do desinfetante

Preparar o teste final

Higiene das mãos

Comunicação de sintomas

Organização do frigorífico

Data de segurança

Medição da confeção

Arrefecimento de grandes volumes

Alergia ao leite

Contacto com alergénios

Higienização

Desvio durante o serviço

Levar a aprendizagem para o restaurante

Cumprir o plano de higienização, gerir resíduos e aplicar as boas práticas num teste final.

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