What are the characteristics of hygiene management in a central kitchen?
We will also introduce the importance of hygiene management and three key points to prevent accidents.
In the operation of a central kitchen that consolidates cooking tasks, hygiene management is particularly important. Compared to general food factories, restaurants, and catering facilities, central kitchens tend to handle a larger variety and quantity of ingredients, as well as a greater number of employees involved in the work, which increases the risk of food accidents. Since the food produced in a central kitchen is supplied to multiple stores and facilities, shipping a problematic product can lead to widespread and numerous damages. Therefore, it is essential for central kitchens to thoroughly implement daily hygiene management and exercise utmost caution to prevent hazards from occurring. This article explains the importance of hygiene management in central kitchens and introduces three methods to enhance hygiene quality. *For more detailed content of the article, please refer to the link below.*
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Kaminashi is a "field DX platform" that reduces waste on-site and creates a productive work environment. It digitizes administrative tasks and routine work that were previously done on paper or Excel, from data entry of handwritten information to aggregation and reporting, enabling centralized management. It supports paperless operations, improves work efficiency, and promotes work style reform across various industries such as manufacturing, retail, food service, and logistics, contributing to the realization of field DX.