Warwick Farm Trackside Markets BBQ Roster

We need to avoid waste where possible and it has been suggested that this can be achieved by watching the quantities that we cook and accordingly is suggested that:-

After the initial cooking when we start up in the morning that:-

1. Bacon only be cooked in 1 kg lots (i.e. Half a bag);
2. Sausages be cooked in lots of 6 to 10 allowing for the slower cooking time you need to be aware of what is in Bain-marie;
3. When assembling rolls while not being miserly with the bacon, please do not try and stuff the roll (we regularly have customers asking us to reduce the amount of bacon);
4. When cooking bacon do not overcook as it continues to cook in the Bain-marie;
5. Try not to overcook or burn eggs

Basic Health Regulations

1. Caps and aprons should be worn at all times
2. Gloves should be worn by those handling the food (does not include the person cooking)
3. Tongs etc should be used when assembling rolls
4. Food handlers should not touch money and cashier should not touch the food unless he/she puts on fresh gloves
5. The BBQ plate should be cleaned before we start and after we finish each week.

It is important to remember the following things to make sure that this project;

Operates Effectively:-

1. If you are not able to work on your rostered day please contact another person on the roster and arrange to swap days;
2. If you have swapped days do not forget your new day;
3. Contact those rostered on with you (a few days before to make sure they will be there;
4. Be there by 7:45 a.m. and be prepared to stay until 12 noon;
5. The person who takes the cash must complete the weekly trading summary detailing receipts and expenses;
6. If you want to shop at the Markets - come early and do it before we are operational; and
7. If you are still on your feet at noon we meet at the Cooks Hill Tavern for an after BBQ libation.
8. It is important to remember the following things to make sure that this project;