First, the operation steps
1. Food procurement
The first step of central kitchen management is the purchase of ingredients. In the purchase process, we should pay attention to the source and quality of ingredients and avoid using expired ingredients and inferior ingredients. At the same time, we should establish a perfect supplier management system to ensure the qualification and credibility of suppliers.
Store raw materials
Food storage is an important part of central kitchen management. In the process of storage, ingredients should be classified, labeled and stored to ensure the freshness and safety of ingredients. At the same time, a perfect food management system should be established to realize the traceability and management of food.
3. Formula design
Menu design is the core content of central kitchen management. When designing recipes, we should consider the taste, nutrition and safety of food and avoid using too many additives and seasonings. At the same time, it is necessary to establish a menu management system to realize the standardization and standardization of recipes.
Make dishes
Food production is an important part of central kitchen management. When making dishes, we should control the proportion of ingredients and processing methods according to the requirements of recipes to ensure the quality and safety of dishes. At the same time, we should also establish a food management system to realize the standardization and standardization of food.
5. Food distribution
Food distribution is the last step of central kitchen management. In the process of distribution, we should pay attention to the heat preservation and preservation of dishes to avoid the pollution and deterioration of dishes. At the same time, it is necessary to establish a distribution management system to ensure the timely arrival and safety of dishes.
Second, the management points
1. Establish a sound management system.
The central kitchen management needs to establish a perfect management system, including supplier management, ingredients management, menu management, food management and distribution management. These systems can help managers standardize management processes, improve management efficiency and ensure food safety and quality.
2. Strengthen staff training
Central kitchen management needs to strengthen staff training, improve staff's professional skills and safety awareness. In the training process, we should pay attention to employees' practical operation ability, strengthen employees' safety training, and improve employees' awareness of food safety.
3. Strictly implement standardized operation.
Central kitchen management needs to strictly implement standardized operations to ensure that the production process and quality of each dish meet the standards. In the process of operation, attention should be paid to details, and every link should be handled well to avoid quality problems and potential safety hazards.
4. Establish a food safety monitoring system.
Central kitchen management needs to establish a food safety monitoring system to monitor the quality and safety of food in real time. In the process of monitoring, we should pay attention to food hygiene indicators, nutritional components and additives, find problems in time and take measures to solve them.
Third, the actual case
There are serious food safety problems in the management of the central kitchen of a hotel, which leads to food poisoning symptoms of many customers. After investigation, the following problems were found in the management of the central kitchen in this hotel:
1. The procurement of ingredients is not standardized, and outdated and inferior ingredients are used.
2. The warehousing management of ingredients is not strict, which leads to deterioration and pollution of ingredients.
3. Unreasonable recipe design and excessive use of additives and seasonings.
4. The dishes are not standardized and are not processed according to the requirements of the recipe.
5. Dishes are not delivered in time, which leads to deterioration and pollution of dishes.
In view of the above problems, the hotel has taken the following measures:
1. Re-establish the management system of food procurement and storage, and strengthen supplier management and food testing.
2. Establish a food traceability and management system to realize the classification, labeling and storage of food.
3. Redesign recipes and reduce the use of additives and seasonings.
4. Strengthen staff training, improve staff's professional skills and safety awareness.
5. Establish food production and circulation management system and strictly implement standardized operation.
After a period of improvement and rectification, the food safety and quality of the hotel central kitchen management have been significantly improved, and customer satisfaction has also been improved.