Central Kitchen Processing Ingredients Need To Be Strictly Controlled

- Oct 19, 2018-

The central kitchen is to distribute the original ingredients of the dishes, snacks and staple foods in each store through unified procurement and processing through primary processing and semi-finished products (including some low-risk products) to all direct stores. In the past, each store in the chain restaurant had a complete and independent management mode and facilities and facilities from purchasing, roughing and cooking. This may lead to inconsistent tastes of the same dishes in the two chain restaurants. Standardization of product taste can be guaranteed.

The central kitchen can standardize and standardize the taste of different stores through the unified processing and distribution of ingredients, so it is very popular among chain restaurants. But once food safety issues arise, it will also scale up the problem. Therefore, when using the central kitchen, it is necessary to pay attention to the proper preservation of food and to maintain cold chain transportation.

The central kitchen model can ensure large-scale, intensive and standardized catering operations, improve labor efficiency and land utility, and ensure the standardization of food tastes among different stores, but it may “superimpose” food safety risks and become a high-risk industry.

The advantage of the central kitchen model is, first of all, that it can more efficiently carry out the procurement of raw materials and check the ticket to reduce costs. The central kitchen adopts huge operation rooms and special food processing equipment facilities. All the links such as purchasing, selecting vegetables, cutting vegetables and seasonings are responsible for the whole process. The semi-finished products and the adjusted seasonings are used together, and the unified transportation method is used to meet the specified time. Shipped to the branch. This not only reduces the store's dependence on roughing, but also concentrates the kitchen waste in the central kitchen.

The central kitchen has obvious advantages, but it also has corresponding risks. Due to the increase of transportation links, it will undoubtedly prolong the time from the completion of rough processing to cooking and cooking; the difficulty of connecting raw material reserves and supply, the possibility of excessive stocking of food or repeated cooling of food. Therefore, the central kitchen has become a high-risk food safety industry. In order to give full play to the advantages of the central kitchen and reduce food safety risks, the food safety supervision department has specially formulated the central kitchen food safety management regulations. The central kitchen must not produce a negative list of high-risk food types, such as high-risk foods that do not need to be reheated later in the store, such as cold processing West Point, changing the cooked food, etc.; strict food processing, storage and transportation, temperature and time control requirements; Packaging, labeling and shelf life of processed food in the central kitchen; factory inspection.

In addition, the chain catering stores should also adjust the catering processing technology and cooking process according to the characteristics of the central kitchen processing, especially to properly preserve the food processed in the central kitchen, keep the cold chain, thoroughly and fully heat. All in all, it is necessary to maximize the advantages of the central kitchen, and to minimize the risk of this model to ensure food safety.