4d kitchen means "4 in place" kitchen, that is, "organization in place, responsibility in place, implementation in place, training in place". The "d" is short for "in place".

1, organize in place

Organize in place: Judge the essential and non-essential items and reduce the number of essential items to the extent that the non-essential items are cleaned up. Necessary items are clearly labeled with a safe amount, neatly arranged, and cleaned.

By organizing, you can free up "space" and prevent misuse. Neat, labeled, do not have to waste time looking for something 30 seconds to find what you are looking for; clear the workplace in various areas of the dirty, to maintain the environment, goods, instruments, equipment in a clean state, to prevent the occurrence of pollution.

2, responsibility in place

Responsibility in place: health, equipment, services, safety, responsibility to the system on the wall.

Responsibility in place is the spirit of whoever is responsible for, whoever uses who is responsible for, whoever inspects who is responsible for the principle of workflow, the process of visualization and digitalization, to give a clear guide to the daily work.

3, training in place

Training in place: continuous, repeated and constantly adhere to the previous 2D content and approach, take a variety of forms of training new and old employees, so that employees always remember the 4D, so that they are y rooted in people's hearts.

4, implementation in place

Execution in place: on the basis of the training in place, through the interaction of the whole staff, with a scientific monitoring system will be the 4D site to maintain standards for a long time.

4D kitchen yellow line red line what means

4D kitchen yellow line red line is generally on the classification of different food utensils, do not mix, health and hygiene.

1, in general according to the food utensils should be categorized like this, red for meat, for semi-finished products, blue for seafood, green for vegetables. Different 4d kitchen management standards may vary.

2, many kitchens implement 4D kitchen management system, classification by color is a common method, such as cutting boards, knives, preserving boxes, wipes and so on.

3, the benefits of 4D kitchen purpose

(1) can be subdivided into complex management work, standardization, clarity, so that everyone can do the job responsibility is clear, work focus.

(2) bowls, kitchen utensils, ingredients, raw and cooked food, etc. through the 4d kitchen standardization system, can be more organized and improve the efficiency of the kitchen.

(3) It can ensure a clean and tidy environment for every position and corner in the back kitchen.

(4) It can clarify the storage capacity of the kitchen inventory materials, so that there will be no duplication of purchase, or lack of the situation.

4d Kitchen Management Rules and Regulations

4d Kitchen Management Rules and Regulations is a comprehensive innovation of CIS Corporate Identity System on the management concept, which breaks down, standardizes, and clarifies the complex management work, so that everyone can do the job with clear responsibilities and focus on the work.

4d kitchen management rules and regulations is the current domestic scientific, reasonable catering hotel site management system. Established on the basis of full management, from the simple small things to start, so that the management of the work is refined to the corner, and then let the staff to form a habit, so that consciously implement the norms, strictly abide by the rules and regulations, and the establishment of a good working order, improve efficiency, energy saving and reduce consumption, and then realize the benefits of the enterprise.

4d kitchen management rules and regulations focus on the following four aspects:

1, organize in place to ensure that the kitchen is neat, marked, clean, can be found within 30 seconds to find what you are looking for;

2, the responsibility is in place, will be hygiene, equipment, service, safety, etc., to achieve the responsibility to the person, the system on the wall;

3, the training in place, take A variety of forms of training new and old staff, the first two repeated training;

4, the implementation of in place, full interaction, scientific supervision, long-term maintenance.

The above is about the 4d kitchen, I hope it can help you!