With the improvement of people's living standards, the requirements for food safety and quality are getting higher and higher. As a modern catering management method, central kitchen management has become an important way to improve food safety and efficiency. This paper will introduce in detail how central kitchen management can improve food safety and efficiency from three aspects: operation steps, management points and actual cases.

First, the operation steps

1. Food procurement

The first step of central kitchen management is the purchase of ingredients. In the process of purchasing, we should pay attention to the source and quality of ingredients and avoid using expired ingredients and inferior ingredients. At the same time, a perfect supplier management system should be established to ensure the qualification and credibility of suppliers.

Step 2 put the ingredients in storage

Storage of ingredients is an important part of central kitchen management. In the process of warehousing, ingredients should be classified, labeled and stored to ensure the freshness and safety of ingredients. At the same time, a perfect food management system should be established to realize the traceability and management of food.

3. Recipe design

Recipe design is the core content of central kitchen management. When designing recipes, we should consider the taste, nutrition and safety of food and avoid using too many additives and seasonings. At the same time, we should also establish a recipe management system to realize the standardization and standardization of recipes.

Step 4 make dishes

Food production is an important part of central kitchen management. When making dishes, we should control the proportion of ingredients and processing methods according to the requirements of recipes to ensure the quality and safety of dishes. At the same time, we should also establish a food management system to realize the standardization and standardization of food.

5. Food distribution

Food distribution is the last step of central kitchen management. In the process of distribution, we should pay attention to the heat preservation and preservation of dishes to avoid pollution and deterioration of dishes. At the same time, a distribution management system should be established to ensure the punctual arrival and safety of dishes.

Second, the management points

1. Establish a sound management system.

Central kitchen management needs to establish a sound management system, including supplier management, ingredients management, recipe management, food management and distribution management. These systems can help managers standardize management processes, 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 process of training, we should pay attention to employees' practical operation ability, strengthen employees' safety training and improve employees' food safety awareness.

3. Strictly implement standardized operation.

The central kitchen management needs to strictly implement standardized operations to ensure that the production process and quality of each dish meet the standards. In the process of operation, attention should be paid to details, and every link should be well controlled to avoid quality problems and potential safety hazards.

4. Establish a food safety monitoring system.

The central kitchen management needs to establish a food safety monitoring system to monitor the quality and safety of food in real time. In the process of monitoring, we should pay attention to food hygiene indicators, nutritional components and additives, and find problems in time and take measures to solve them.

Third, the actual case

There is a serious food safety problem in the central kitchen management of a hotel, which leads to food poisoning symptoms of many customers. After investigation, it was found that the central kitchen management of this hotel has the following problems:

1. The procurement of ingredients is not standardized, and expired and inferior ingredients are used.

2. The warehousing management of ingredients is not strict, which leads to deterioration and pollution of ingredients.

3. The recipe design is unreasonable, and too many additives and seasonings are used.

4. The dishes are not standardized and are not processed according to the requirements of the recipe.

5. Dishes are not delivered in time, which leads to deterioration and pollution of dishes.

In view of the above problems, the hotel has taken the following measures:

1. Re-formulate the management system of food purchasing and warehousing, and strengthen supplier management and food testing.

2. Establish a food traceability and management system to realize the classification, labeling and storage of food.

3. Redesign recipes and reduce the use of additives and seasonings.

4. Strengthen staff training, improve staff's professional skills and safety awareness.

5. Establish the management system of food production and distribution, and strictly implement standardized operation.

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