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PROCESS QUALITY
| 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.
Input materials Staff behavior Equipment and instruments Production process |
Manage canteen |
| 02 | Production up time, on schedule, exactly the formula, enough processes. | Detailed production scheduling.
Organize, organize manpower. Quantitative formulas and processing |
Accounting estimates, Executive Chef |
| 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 |
Manager |
| 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 |
