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masondixon
10-19-2012, 02:22 PM
Hi Im new to the forum and catering so im hoping you guys can help me out a bit. I just passed my "Food Managers Safety Course" and Im
required to have a protocal for what im serving when i serve in public.
My plans are to serve ribs,brisket sandwiches, potato salad and baked beans. Anyone shed any light on the subject? I live in Ft Worth,Tx

Teamfour
10-19-2012, 03:00 PM
Not to be an a-hole, but if you passed the course, you should be able to whip up a protocol. You will retain the info better by putting it to practical use and "owning" the protocol.

SoulinyourSauce
10-21-2012, 03:09 PM
Here is a website that has some ideas:
http://www.foodsafety.wisc.edu/assets/pdf_Files/Food_Demonstrations_UWEX2.pdf

Bbq Bubba
10-21-2012, 04:01 PM
By "protocal" do you mean SOP's?

Getting a Servesafe cert has really nothing to do with getting into business.

Cant help you with SOP's without knowing the details of your set-up.

masondixon
10-22-2012, 02:25 PM
By "protocal" do you mean SOP's?

Getting a Servesafe cert has really nothing to do with getting into business.

Cant help you with SOP's without knowing the details of your set-up.
I have an open smoker trailer with a serving panel on the side. as mentioned i will serve brisket sandwiches, hot links, potato salad and baked beans. Just bought
the biz recently nand am anxious to get my feet wet. I appreciate your advice and anyone else willing to chime in. Thx