CHART OF PRINCIPLES OF KITCHEN ONE WAY
Customer Reference Processing a dimension of the Health Ministry.
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flowchart processing instructions
STEPS | FLOWCHART | THE IMPLEMENTATION | QUALITY STANDARDS |
---|---|---|---|
Step 1: Receipt |
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Preliminary processing staff | - Preparedness (knives, baskets, weight) br> - Determine the quality, the quality of primary processing required br> - 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 br> - Removes the unused portion, is chlorosis, wilting, ... | |
Step 3: Check | Manager | - Observations to determine the level of waste and performance standards br> - Follow the standard table Roasters | |
Step 4: Prepare the spice | Preliminary processing staff | - Clean sand, large garbage, leaf chlorosis, deep ... left. Br> - Soak the vegetables with salt water | |
Step 5: Check | Preliminary processing staff | - Clean sand and soil. Br> - 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 br> - Clean completely with foreign objects, dirt clinging to the vegetables | |
Step 8: Check | Preliminary processing staff | - Based on the food menu to cut, cut. Br> - Equally, beautiful, and at the request of quantitative | |
Step 9: Handling errors in processing | Manager | - Yes criteria specified br> - Check the level of uniformity based on the request | |
Step 10: Report | Manager | - To clean place to avoid the ground, sewer br> - Density... | |
Step 11: Coordination handle | Manager | - To clean place to avoid the ground, sewer br> - Density... | |
Step 12: Finish | Manager | - To clean place to avoid the ground, sewer br> - Density... |
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