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| − | == |
+ | ==Overview== |
| + | Due to the announcement by Health Canada and the new rules coming into effect '''October 1st, 2018''' regarding the dispensing and release of opioid prescriptions, we are sending you one free pad of tear off sheets <span style="color:#FF0000;">'''(100 per pad)'''</span> to be used when dispensing and counseling a patient on an opioid containing prescription. |
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| − | This article describes how to be a world class BBQ chef |
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| + | ===Pad Information=== |
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| − | ==How uniPHARM Uses BBQ== |
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| + | The pads <span style="color:#FF0000;">'''($3.66 per pad plus taxes)'''</span> will be a regular stocked item in ''uniPHARM'' and can be ordered as needed for your store through web orders, etc. It will be a '''restricted''' item for shareholders only. |
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| + | ==Auxiliary Labels== |
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| − | We use our BBQ for special occasions and when we are too lazy to bring lunch from home. |
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| + | Shareholders would have already received one free unit of ''auxiliary labels'' <span style="color:#FF0000;">'''($5.22 -2/bx =1000 labels plus taxes)'''</span> that must be attached to the bottle or blister pack you have dispensed the prescription in. This too will be a regular stocked item in ''uniPHARM'' and '''restricted''' for shareholders only. |
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| + | ==Item Numbers == |
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| − | ==Choosing The Best Meats To BBQ== |
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| + | {| class="wikitable" |
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| + | |- |
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| + | !Item #02568988 !! Item #02574374 |
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| + | |- |
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| + | |Labels #P-32 Opioids can cause dependence, addiction, and overdose 2/BX||Opioid medicine information handout 100/PK |
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| + | |} |
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| + | If you are having trouble, and need more information [[Customer Service:Narcotics-Confirming Narcotics Control Forms Returned|click here]] to find a useful page with more insight |
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| + | [[File:02568988 Opioid Wiki.jpg|400px]] |
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| − | Really any meat is great on the BBQ, especially cow, pig, chicken, goat, sheep. Whales are too big for the BBQ, don’t try to cook a whale on a BBQ. |
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| + | [[File:02574374 Opioid Wiki.jpg|400px]] |
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| + | |||
| + | If there are any questions or concerns regarding these '''labels''' do not hesitate to email [mailto:mattb@unipharm.com Matt Bahi] |
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| + | This document can be found in the [[Category:Customer Service]] Customer Service section of the Uniwiki. |
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| − | ==Preperation For The BBQ== |
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| + | [[User:Mattb|Mattb]] ([[User talk:Mattb|talk]]) |
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| − | Make sure the propane tank is not empty |
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| − | |||
| − | ===Marinades=== |
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| − | |||
| − | [[File:bbqscreenshot-1.jpg]] |
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| − | |||
| − | Choose a nice tomato based BBQ sauce |
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| − | |||
| − | [[File:bbqscreenshot-2.jpg]] |
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| − | |||
| − | Or you can try out a mustard based BBQ sauce |
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| − | |||
| − | ===Spice Rubs=== |
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| − | |||
| − | [[File:bbqscreenshot-3.jpg]] |
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| − | |||
| − | Lots of people prefer a dry spice rub on pork instead of a sauce |
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| − | |||
| − | ===Rotisserie Hardware=== |
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| − | |||
| − | BBQ professionals sometimes use a motorized rotisserie thingy to turn large pieces of meat over the heat. |
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| − | |||
| − | ===Make Sure To Have The Right Spatula=== |
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| − | |||
| − | A long metal spatula works best on the BBQ, the cheap plastic ones get all melty |
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| − | |||
| − | [[File:bbqscreenshot-4.jpg]] |
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| − | |||
| − | A long metal two pronged fork is also very useful as well as tongs for chicken wings |
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| − | |||
| − | ==Temperature Control== |
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| − | |||
| − | Very important to pre-heat the BBQ to as high a temperature as possible before placing meat on the grill. Better to turn down the gas flow as the meat cooks so that it doesn’t burn or dry out. |
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| − | |||
| − | ===Trust The Thermometer=== |
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| − | |||
| − | Here is a copied and pasted screen from Bart on how it controls the company BBQ. |
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| − | |||
| − | WORK WITH DATA IN A FILE Mode . . . . : CHANGE |
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| − | Format . . . . : WSLBHDRBBQ File . . . . : WTHBBQ |
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| − | |||
| − | *RECNBR: 5 |
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| − | Label Type: BBQ |
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| − | Label form: TYPE1A |
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| − | Description: Std-includes SRP, descr at bot |
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| − | Top Mgn: 1 |
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| − | Lft Mgn: 2 |
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| − | Labels Across: 4 |
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| − | Lbls Down: 8 |
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| − | Label Width: 28 |
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| − | Label Length: 11 |
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| − | Col Adj Lbl #: 4 |
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| − | Col Adj Cols: 1- |
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| − | Row Adj Lbl1: 2 |
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| − | Row Adj Lbl2: 6 |
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| − | Row Adj Rows: 1 |
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| − | |||
| − | Top margin |
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| − | |||
| − | * How many grill marks on the steaks |
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| − | |||
| − | Left margin |
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| − | |||
| − | * How many centimetres between each burger |
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| − | |||
| − | Label width |
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| − | |||
| − | * Width of each hot dog, wider the better |
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| − | |||
| − | Label length |
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| − | |||
| − | * Length of each rib bone |
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| − | |||
| − | The next five fields are required if BART cannot exactly match the dimensions of the BBQ grill aka ‘fudge factor’. Please don’t try to bake fudge on a BBQ, that goes in a regular oven. |
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| − | |||
| − | Column adjustment number |
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| − | |||
| − | * This shows how many flare ups you can have before the chicken wings go black and yucky |
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| − | |||
| − | Column adjustment |
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| − | |||
| − | * Number of dinner guests that go to the ER because the chicken was still very pink and rubbery |
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| − | |||
| − | Row adjustment label number (first) |
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| − | |||
| − | * Row of meat in tube form |
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| − | |||
| − | Row adjustment label number (second) |
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| − | |||
| − | * Row of chicken feet for those weirdos that like chicken feet |
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| − | |||
| − | Row adjustment |
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| − | |||
| − | * Number of rows of people lined up waited for burger buns to warm on the top shelf |
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| − | |||
| − | The BBQ detail file is WSLBDTP in library WEBPRDD. |
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| − | |||
| − | WORK WITH DATA IN A FILE Mode . . . . : CHANGE |
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| − | Format . . . . : WSLBDTR File . . . . : WSLBDTL1 |
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| − | |||
| − | Label Type: SHELF |
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| − | Label form: TYPE1A |
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| − | Line: 6 |
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| − | Column: 1 |
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| − | Field name: SRP |
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| − | Abs Pos 1: 7 |
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| − | Abs Pos 2: 20 |
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| − | Abs Pos 3: 34 |
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| − | Abs Pos 4: 49 |
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| − | Abs Pos 5: |
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| − | Abs Pos 6: |
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| − | Abs Pos 7: |
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| − | Abs Pos 8: |
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| − | Font name: Courier New Spicy Sirachia |
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| − | Font size: 16 |
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| − | Bold: Absolutely |
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| − | |||
| − | This file positions each T-bone on the grill. |
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| + | [[User:Mattb|Mattb]] ([[User talk:Mattb|talk]]) 13:37, 20 August 2018 (PDT) |
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| − | Line and Column |
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| + | ===Bibliography=== |
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| − | # This meat’s position on each grill |
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| + | Page 35.<ref>[https://www.amazon.ca/ref=nosim?tag=enca-edge-ntp-topsite-20],Amazon.ca.</ref> |
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| − | # The options are UPC, UWD item #, Pathfinder, size, SRP, description 1, and description 2 |
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| + | <references/> |
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| − | # Use this column to position the salmon on the cedar plank |
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| − | # Change the font and size of the meat to spicy and savoury |
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| − | # Bold the meat by adding a colourful vegetable to the dish |
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Latest revision as of 13:47, 20 August 2018
Overview
Due to the announcement by Health Canada and the new rules coming into effect October 1st, 2018 regarding the dispensing and release of opioid prescriptions, we are sending you one free pad of tear off sheets (100 per pad) to be used when dispensing and counseling a patient on an opioid containing prescription.
Pad Information
The pads ($3.66 per pad plus taxes) will be a regular stocked item in uniPHARM and can be ordered as needed for your store through web orders, etc. It will be a restricted item for shareholders only.
Auxiliary Labels
Shareholders would have already received one free unit of auxiliary labels ($5.22 -2/bx =1000 labels plus taxes) that must be attached to the bottle or blister pack you have dispensed the prescription in. This too will be a regular stocked item in uniPHARM and restricted for shareholders only.
Item Numbers
| Item #02568988 | Item #02574374 |
|---|---|
| Labels #P-32 Opioids can cause dependence, addiction, and overdose 2/BX | Opioid medicine information handout 100/PK |
If you are having trouble, and need more information click here to find a useful page with more insight
If there are any questions or concerns regarding these labels do not hesitate to email Matt Bahi
This document can be found in the Customer Service section of the Uniwiki.
Mattb (talk) 13:37, 20 August 2018 (PDT)
Bibliography
Page 35.[1]