Data Analysis
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Monitor equipment and facilities-related issues
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Enhance communication between different departments
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Inventory tracking and order management
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Obtain quick response to food safety-related incidents
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Monitor and activate action plans at critical points, such as cleaning records, temperature control of cooked,
refrigerated, received, and packaged foods, etc.
This allows for early detection and resolution of problems, avoiding potential larger issues and ensuring
quality service for customers.
Examples of food safety-related incidents that may occur in a restaurant include:
- Issues with storage temperature.
- Improper food storage, such as keeping food at inappropriate temperatures or not properly rotating stock.
- Lack of adequate cleaning, such as not cleaning work surfaces or disinfecting kitchen utensils.
- Improper food handling, such as not properly washing fruits and vegetables or not cooking food to the
correct temperature.
- Cross-contamination, such as not keeping raw and cooked foods separated or not using separate
utensils for each type of food.
- Employee issues, such as not following personal hygiene standards or not receiving proper food safety training.
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Why are Action Plans important?
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Activating action plans for incidents that happen in a kitchen is important for several reasons:
- Action Plans prevent future problems: Identifying recurring issues allows to take measures to
prevent them in the future. - They improve efficiency, enabling quick and efficient response to problems, avoiding delays and
increasing kitchen efficiency.
- They help comply with regulations: It is essential to comply with food safety regulations and avoid
penalties and fines.
- They enhance safety: they helps ensure that food safety-related problems are promptly resolved,
protecting customers and employees.
- They improve customer satisfaction: Timely resolution of issues in a kitchen contributes to
increased customer satisfaction and improves the restaurant's reputation.
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