Correct quality and quantity - Check all food deliveries for , Inform your chef or supervisor - If there is a problem with the chicken, A trussing needle - What tool is used for trussing chickens, 8 pieces per bird  - Amount of pieces per chicken when cut for saute, To stay safe and hygienic - Use the correct tools and equipment , Raw poultry is covered and on bottom shelf - If sharing the same fridge make sure , 5c - Fridge temperature for storing poultry, -18c - Freezer temperature for frozen poultry, Red - What colour board for raw chicken, Yellow - What colour board for cooked chicken, Wash your hands - Before and after handling raw poultry, To keep its shape and cook evenly when roasting - Why is a whole chicken trussed,

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