The updated menu added for the Korean specials with the food safety measures.
food safety measures for each of the new korean item
1.Jajang Myeon: Ensure that the meat used is cooked thoroughly, and the vegetables are washed properly before cooking. Store leftovers in the refrigerator promptly and reheat thoroughly before consuming.
2.Jjam Pong: Cook seafood ingredients like shrimp and squid thoroughly to kill any harmful bacteria. Ensure that all ingredients are fresh before cooking and avoid leaving leftovers at room temperature for too long.
3. Bibimbap: Cook meat and vegetables separately and ensure they are properly cooled before mixing with rice. Store leftovers in the refrigerator and reheat thoroughly before consuming.
4.Bulgogi Bokkeumbap: Cook meat thoroughly and avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients. Store leftovers properly in the refrigerator and reheat thoroughly before eating.
5.Tteokbokki: Ensure that the rice cakes are cooked thoroughly, and the sauce is heated properly to kill any bacteria. Store leftovers in the refrigerator and reheat thoroughly before consuming. 6.Sundubu Jjigae: Cook the stew thoroughly and ensure that the tofu and any meat or seafood ingredients are cooked properly. Store leftovers in the refrigerator and reheat thoroughly before eating. Additionally, it's always important to wash hands thoroughly before handling food, use clean utensils and surfaces, and follow proper hygiene practices throughout the cooking process.
Updated file for the daily logs.
Since your space is limited with cooling space and storages, please ensure that no additional food items to be added to your menu.
Please ensure that your high temperature dishwasher is in good working order and the temperature of the final rinse is recorded as part of your daily routine logs.
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