What is the content of kitchen 4D management?

What is the content of 4D kitchen management?

The 4D food safety on-site management system of catering enterprises is an innovation in management concepts. The 4D on-site management method may seem simple, but it contains profound modern enterprise management concepts and the essence of culture. It is a scientific management method and management science. The contents of kitchen 4D management mainly include training, organization, responsibility, execution and implementation.

Training is in place:

1. Earnestly implement the previous 2D work;

2. Clearly define areas of responsibility and assign responsible persons to each division;

3. Visual management and transparency;

4. Develop audit methods and inspection standards;

5. Maintain 4D awareness. Insist on 4D for one minute at work and 4D for five minutes before leaving get off work, and never forget 4D;

6. Formulate relevant regulations that everyone must abide by, and persevere; insist on applying 4D every day and make 4D a part of daily work ;

7. Strengthen 4D on-site management: Each quarterly week is a "4D strengthening week", which includes quality inspection content.

8. Summarize every month and provide training for all employees.

Put it in place:

1. Conduct a comprehensive inspection of the workplace;

2. Establish criteria for judging what is needed and what is not;

3. Remove unnecessary items;

4. Investigate the frequency of use of needed items and determine daily usage;

5. Conduct hierarchical management according to the frequency of use of items.

Responsibilities are in place:

1. Coordinate the places and shelves available for storage (marking and positioning);

2. Plan the items Place them neatly in the place (prescribed placement method);

3. Label all items (key point of visual management).

Four steps to achieve responsibility; analyze the current situation; classify items; store methods; implement storage principles

Execution in place:

Check items-item inventory and cleanup - Design item cards - Develop equipment usage standards - Implement management card pasting - Signature and approval of the person in charge - Content printing and filling - Improvement of inspection forms - Implement training and education - Leadership inspection and acceptance.