More than 2000 square meters, cold dishes and fruits are made separately. ?
The area of the special room should be adapted to the area of the dining place and the number of diners, and in principle should be greater than 10% of the area of the food processing area, and the minimum should not be less than 5M2. There should be no more than two doors in the special room, and the doors of the special room should be able to close automatically. If there is a window in the special room, it should be closed, and the entrance of the special room should avoid cross-contamination with the kitchen raw material channel and tableware recycling channel. ?
Cold dish room management system
1. Make dishes in strict accordance with the operating procedures and technological processes specified in the Operating Rules for Cold Dishes.
2. Can skillfully use different dish filling skills, and can process according to different dish requirements. The dishes are full and tidy, and the edges of the dishes are clean.
3. According to the requirements of food quality, carefully check the quality of purchased raw materials, refuse to use those that do not meet the requirements, and immediately notify the chef.
4. The cold dish room is a place with strict hygiene requirements. No one is allowed to go in or out at will except the cold dish staff, the chef and deputy chef who check the work and the quality inspector in the general manager's office. Be sure to wash your hands before going to work at noon and at night, and wear a mask before starting work.