It's up to you! You may want to keep Nima on hand for certain situations or implement an ongoing testing process to ensure your customers aren't getting any unwanted ingredients.
A few ideas are:
- Test raw ingredients for potential contamination
- Test special sauces or gluten-free fixings post preparation
- Test various steps in your preparation process where contamination can occur
- Do this testing throughout the day to check for degredation throughout the full day
- Test finished dishes
- You could offer this as a service to gluten-free patrons who express concern about an element of a dish
- Test everything on your gluten free menu
- Continue to test new items as they are added
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