CHART OF PRINCIPLES OF KITCHEN ONE WAY
Customer Reference Processing a dimension of the Health Ministry.
flowchart processing instructions
| STEPS | FLOWCHART | THE IMPLEMENTATION | QUALITY STANDARDS |
|---|---|---|---|
| Step 1: Receipt |
|
Preliminary processing staff | - Preparedness (knives, baskets, weight) - Determine the quality, the quality of primary processing required - Classification of institutional group should fear |
| Step 2: Prepare processing | Preliminary processing staff | - Cut, julienne, stem bark, and the parts are no longer used at a reasonable level - Removes the unused portion, is chlorosis, wilting, ... | |
| Step 3: Check | Manager | - Observations to determine the level of waste and performance standards - Follow the standard table Roasters | |
| Step 4: Prepare the spice | Preliminary processing staff | - Clean sand, large garbage, leaf chlorosis, deep ... left. - Soak the vegetables with salt water | |
| Step 5: Check | Preliminary processing staff | - Clean sand and soil. - Rinse with clean water, moderate amount of vegetables in the chamber. | |
| Step 6: Arrange personnel | Preliminary processing staff | - Rinse thoroughly with clean water with ozone hot tub | |
| Step 7: Make plans | Manager | - Get a random 10% of the vegetables and fruits were washed from the standard - Clean completely with foreign objects, dirt clinging to the vegetables | |
| Step 8: Check | Preliminary processing staff | - Based on the food menu to cut, cut. - Equally, beautiful, and at the request of quantitative | |
| Step 9: Handling errors in processing | Manager | - Yes criteria specified - Check the level of uniformity based on the request | |
| Step 10: Report | Manager | - To clean place to avoid the ground, sewer - Density... | |
| Step 11: Coordination handle | Manager | - To clean place to avoid the ground, sewer - Density... | |
| Step 12: Finish | Manager | - To clean place to avoid the ground, sewer - Density... |
