The key control limits for commercial kitchens are as follows.
1. Regional boundaries: non-food processing areas, kitchen operation areas, clean operation areas, and restaurant areas in the kitchen should have obvious
Regional boundaries, there are also explicit mandatory requirements in the specification. In general, the staged work of the kitchen should be divided into several major stages of storage, roughing, cooked processing, meal removal, and dismantling. These staged work cannot be inverted or blended. According to the environmental conditions, there must be obvious stage differentiation in planning and design, and there should be a relatively independent space environment and operation route.
2. Functional area: The functional area in the kitchen has the difference of processing depth and the difference of the dining category. The warehouse area, rough processing, main and non-staple food processing, cold dishes, meal preparation, decontamination and other processing rooms are deep processing processes from raw to cooked. It is necessary to adopt partitions or obvious regional boundaries to eliminate the probability of cross-contamination. The difference between the most basic types of meals is the distinction between primary and secondary foods and cold dishes. Larger restaurants will also have the difference between Chinese food and foreign food. Only Chinese food restaurants also have pasta, porridge, and roasting. According to business needs, these types of foods require special technical equipment and relatively independent work areas to prevent the flow pollution of people, food air, sewage, and waste.
3, the stage boundary: between the work rooms, in the work room, the process flow processing stage should have a distinction between the boundaries, can not cross the boundary process backflow, raw and mixed. There is room separation between the roughing room and other work spaces, which is also the division of the processing stage. In the non-staple food, the entry of ingredients, the change of the knife, the compatibility, and the loading are the stages of the cutting. The cooking is done before the cooking, the cooking, and the filling are completed. The main food, cold dishes, and roast meat have their own stages, and they cannot cross the process boundary.
4, the boundaries of the post work link: in the key links need to set up professional posts, equipped with equipment, different craft posts to be separated. For example, the non-staple food processing room is divided into different positions on the stove and on the pier. The equipment is different. The layout design must be differentiated in a specific craft position. There are also control requirements for control points and process sequences for controlling food safety.
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