Flow Diagram Food Service

Check the temperature of incoming food.

Flow diagram food service. Versatile flowchart maker to create flowcharts for restaurant operations a well designed flowchart can help guide the operations of a restaurant. 41 f 5 c or lower check temperatures at least every four hours o throw out food not at 41 f 5 c or lower o check temperatures every two hours to leave time for corrective action 9 2. Use pdf export for high quality prints and svg export for large sharp images or embed your diagrams anywhere with the creately viewer. Use pdf export for high quality prints and svg export for large sharp images or embed your diagrams anywhere with the creately viewer.

Creately diagrams can be exported and added to word ppt powerpoint excel visio or any other document. Frozen food must be at 18ºc 0ºf or. Fast food service note the difference between the upper approach mcdonald s in which customers are served simultaneously and the lower approach. Refrigerated foods must be at 4ºc 40ºf or less.

A flow process chart is a pictorial representation of a process. When you ve taken the time to design your kitchen workflow and ideally managed it via some sort of nifty kitchen production tool stay tuned the daily hustle and bustle just becomes a kind of high speed choreography. Hold tcs food at the correct temperature o hot food. You can edit this template and create your own diagram creately diagrams can be exported and added to word ppt powerpoint excel visio or any other document.

Inspect all incoming food for torn damaged or stained boxes. Flow in the dish washing process at a restaurant conv ey or to dishwashing scraping and stacking machine dishwashing air dry ing and sorting dish storag e dishes mov ed to. A swiss knife for all your diagramming need. The food order system data flow diagram example contains three processes four external entities and two data stores.

For further information on flow chart and food preparation step requirements please refer to the thurston county public health social services department mobile food unit plan review and permitting guide or contact our office at 360 867 2667. Chapter 9 the flow of food service 1. General rules for holding food temperature. There s truth in the concept of the intense kitchens of hospitality but the fast pace doesn t have to mean chaos.

135 f 57 c or higher o cold food. Based on the diagram we know that a customer can place an order. The order food process receives the order forwards it to the kitchen store it in the order data store and store the updated inventory details in the inventory data store. This professional and versatile flowchart maker for restaurant operations will meet your every requirement.

Within the food industry it generally represents all the steps that raw materials go through to become a finished product. Inspect the condition of the delivery truck. Homemade or uninspected food is not allowed.