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food fluxogram

Receiving

Ensure proper temperature control during transportation

Check for any signs of damage or spoilage on food items

Verify the accuracy of the delivery against the purchase order

Inspect packaging for any signs of contamination or tampering

Store perishable items in designated refrigerated areas promptly

Storage

Organize food items following the FIFO (First In, First Out) method

Maintain proper temperature and humidity levels in storage areas

Regularly check for pest control and take necessary measures

Label all containers with the date of receipt and use-by date

Store raw and cooked foods separately to prevent cross-contamination

Preparation

Ensure all kitchen staff follows proper hygiene practices

Thaw frozen foods in designated areas, not at room temperature

Clean and sanitize all food preparation surfaces before use

Use separate cutting boards and utensils for raw and cooked foods

Follow standardized recipes and portion sizes for consistency

Cooking

Set correct cooking temperatures and times for each food item

Regularly calibrate and maintain kitchen equipment

Use food thermometers to check internal temperatures

Avoid overcrowding the cooking equipment

Follow proper cooking techniques to ensure food safety

Holding and Serving

Keep hot food items at or above 140°F (60°C) and cold items below 41°F (5°C)

Use sneeze guards or food covers to protect displayed food

Regularly check and monitor holding equipment temperatures

Implement proper portion control during serving

Train staff on safe handling and serving practices

Cleaning and Sanitizing

Establish a cleaning schedule for different kitchen areas and equipment

Use appropriate cleaning agents and sanitizers

Clean and sanitize all utensils, cutting boards, and surfaces after use

Regularly clean and maintain ventilation systems

Train staff on proper cleaning and sanitizing procedures

Documentation and Record-Keeping

Maintain accurate records of food deliveries and inventory

Keep track of temperature logs for storage areas and refrigerators

Monitor staff training records and certifications

Document any incidents or complaints related to food safety

Regularly review and update the food fluxogram checklist

Note: This checklist serves as a general guide. It is essential to customize and adapt it according to the specific requirements and regulations of your restaurant organization.

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