some places do things like that to record proper procedures at that moment when using recipes with hazardous ingredients — like idk — maybe cooking poached eggs or something where the temp of the water and length of time in the water is critical — or poaching chicken — so it’s used as insurance to refresh the chef’s mind to be cautious and to document that it was properly observed/done — because in some cases it is required by the health dept — like remember all the messes chipotle the restaurant got into, one after the other a few years ago — internally i’m sure they do this now and it was probably required by the powers that be, including the health dept —
but like kakeladi I never did that, nor do I know of anyone doing it wherever i worked — in the bakeries I worked at —
but of course if it’s required in your area — check w/them
Quote by @%username% on %date%
%body%