|QUALITY GOALS||ASPECTS OF CONTROL||RESPONSIBILITIES EXAMINATION|
|01||FHS, to identify, to control and prevent hazards promptly chemistry, biology and physics … can cause food safety risks||Plant hygiene, processing area.
Equipment and instruments
|02||Production up time, on schedule, exactly the formula, enough processes.||Detailed production scheduling.
Organize, organize manpower.
Quantitative formulas and processing
|03||Food beautifully presented, delicious taste, fresh and safe||The quality of finished products and forms of presentation when served. Limited time served, note the reference sample||Executive Chef|
|04||The attitude of the staff welcoming, committed and demonstrate professional and quick.||Process serving.
The requirement on the number of service personnel
The preparation during service
|05||Create added value for the quality of the test activities and continual improvement. In order to have the resources to perform regular care.||Removing the elements, causing waste.
Specific plans, the cost of implementing regular care.
|Board of Directors, management, planning department – business|