With the improvement of people's living standards, the requirements for food safety and quality are getting higher and higher. And central kitchen management, as a modern way of restaurant management, has become an important way to improve food safety and efficiency. This article will be from the operational steps, management points and actual cases of three aspects, a detailed introduction to the central kitchen management how to improve food safety and efficiency.

Operational Steps

1. Ingredients Procurement

The first step in central kitchen management is the procurement of ingredients. In the procurement process, attention should be paid to the source and quality of ingredients, to avoid the use of expired ingredients and poor quality ingredients. At the same time, it should also establish a perfect supplier management system to ensure that the supplier's qualifications and reputation.

2. Ingredients storage

Instorage of ingredients is an important part of the management of the central kitchen. In the storage process, the ingredients should be categorized, labeled and stored to ensure the freshness and safety of the ingredients. At the same time, it should also establish a perfect food management system to realize the traceability and management of ingredients.

3. Recipe design

Recipe design is the core of central kitchen management. When designing recipes, the taste, nutrition and safety of food should be considered to avoid the use of excessive additives and flavoring. At the same time, a recipe management system should be established to achieve the standardization and normalization of recipes.

4. Dishes production

Dishes production is an important part of central kitchen management. In the production of dishes, should be in accordance with the recipe requirements, control the proportion of ingredients and processing methods, to ensure the quality and safety of the dishes. At the same time, it should also establish a dish management system to achieve the standardization and normalization of dishes.

5. Distribution of food

Distribution of food is the last step in the management of the central kitchen. In the distribution process, attention should be paid to the insulation and freshness of the dishes to avoid contamination and deterioration of the dishes. At the same time, a distribution management system should be established to ensure the on-time arrival and safety of the dishes.

Two, management points

1. Establishment of a perfect management system

Central kitchen management needs to establish a perfect management system, including supplier management, food management, recipe management, dish management and distribution management. These systems can help managers standardize the management process, 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, should focus on the practical operation of the staff's ability to strengthen the staff's safety training, improve the staff's awareness of food safety.

3. Strict implementation of standardized operations

Central kitchen management needs to strictly implement standardized operations to ensure that the production process and quality of each dish are in line with standards. In the operation process, should pay attention to details, control every link, to avoid quality problems and safety hazards.

4. Establishment of food safety monitoring system

Central kitchen management needs to establish a food safety monitoring system, real-time monitoring of food quality and safety. In the monitoring process, should focus on food hygiene indicators, nutrients and additives, etc., timely detection of problems and take measures to solve them.

Three, actual cases

A hotel central kitchen management appeared serious food safety problems, resulting in a number of customers with food poisoning symptoms. After investigation, it was found that the hotel's central kitchen management had the following problems:

1. Ingredients purchasing was not standardized, and expired and low-quality ingredients were used.

2. Strict management of ingredients in storage, resulting in deterioration and contamination of ingredients.

3. Recipes were not properly designed, using too many additives and flavorings.

4. Dishes were not prepared in a standardized manner and not processed according to recipe requirements.

5. Dishes were not delivered in a timely manner, leading to spoilage and contamination.

Aiming at the above problems, the hotel has taken the following measures:

1. Reformulate the management system for purchasing and warehousing of ingredients, and strengthen the management of suppliers and testing of ingredients.

2. Establishing an ingredient traceability and management system to categorize, label and store ingredients.

3. Redesign recipes to reduce the use of additives and flavorings.

4. Enhance staff training to improve their professional skills and safety awareness.

5. Establish a management system for dish production and distribution, and strictly implement standardized operations.

After a period of improvement and rectification, the food safety and quality of the hotel's central kitchen management has been significantly improved, and customer satisfaction has been enhanced.