1. Primary processing is an indispensable part of catering enterprises. They are mainly responsible for the preliminary processing and treatment of various food raw materials. In this position, they need to have solid knowledge and skills of food processing to ensure the quality and safety of food.
2. The primary processor's work mainly includes the selection, cleaning, cutting and chopping of raw materials. They need to cut the ingredients into appropriate shapes and sizes according to the cooking requirements of the dishes to facilitate the subsequent cooking process. In addition, they also need to know the characteristics and nutrients of various ingredients to avoid food pollution and nutrient loss.
3. The quality and ability of primary processing personnel are very important to the operation of catering enterprises. They need to have a serious and responsible work attitude and a high sense of hygiene, and strictly abide by food safety and hygiene laws and regulations. At the same time, they also need to have the spirit of teamwork and work closely with other staff to ensure the normal operation of catering enterprises.
In order to improve the working efficiency and quality of primary processing personnel, catering enterprises should provide them with necessary training and guidance. The training content includes food processing skills, food safety and hygiene knowledge, equipment use and maintenance, etc. Through training, the primary processing personnel can master more knowledge and skills, improve work efficiency and quality, and make greater contributions to the operation and development of catering enterprises.
Matters needing attention in food processing
1. Keep clean and hygienic: In the process of food processing, we must strictly abide by the hygiene regulations and keep the processing place clean and hygienic. Operators need to have health checks and maintain good personal hygiene habits. Prevention of food contamination: food contamination needs to be prevented during food processing, such as avoiding food contact with toxic substances and avoiding cross-infection.
2. Correct storage and use of food additives: Food additives need to be stored and used correctly during food processing to ensure that the quantity and types of food additives meet the national regulations.
3. Ensure the nutritional value of food: Keep the nutritional value of food as much as possible during food processing, such as avoiding the loss of nutritional components during the processing of vegetables, fruits and other ingredients. Compliance with laws and regulations: food processing needs to comply with relevant national laws and regulations, such as food safety law and product quality law.