FOOD
We love the food and the natural quality. Quality meal, fresh flavor meal is really worth to you to know that you are getting full of good nutrients. Come to us with the choice of nutrition and taste the best!
| STEPS | FLOWCHART | THE IMPLEMENTATION | QUALITY STANDARDS |
|---|---|---|---|
| Step 1: Prepare processing |
|
Preliminary processing staff | - Preparedness (knives, baskets, weight) - Determine the quality, the quality of primary processing required - Classification of institutional group should fear |
| Step 2: Conduct a preliminary 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: Wash 1st | Preliminary processing staff | - Clean sand, large garbage, leaf chlorosis, deep ... left. - Soak the vegetables with salt water | |
| Step 5: Wash 2st | - Clean sand and soil. | - Rinse with clean water, moderate amount of vegetables in the chamber. | |
| Step 6: Wash times 3 | Preliminary processing staff | - Rinse thoroughly with clean water with ozone hot tub | |
| Step 7: Check | 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: Cut | Preliminary processing staff | - Based on the food menu to cut, cut. - Equally, beautiful, and at the request of quantitative | |
| Step 9: Check | Manager | - Yes criteria specified - Check the level of uniformity based on the request | |
| Step 10: Store | Manager | - To clean place to avoid the ground, sewer - Density... |
