Flow

Robert Jay M. Canilao
BSHRM 111-A

“FLOW OF OPERATION OF RESTAURANT”


Restaurants - Flow of Food

“Max’s Restaurant”

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|Purchasing                                                                                                                 |
|                                                                                                                           |
|Food is purchased only from approved vendors to assure the safety of food served to customers.                             |



|Receiving                                                                                                                 |
|All food should be checked for proper conditions as it is received in the facility.                                       |



|Storage                                                                                                                   |
|All food, chemicals, and supplies should be stored in a manner that ensures quality and         maximizes safety of the     |
|food served to customers. Employees who receive and store food maintain the storage areas, including dry, refrigerated,   |
|and freezer storage, by following these step                                                                               |



|Thawing Food                                                                                                               |
|All foods will be thawed using appropriate practices to ensure food safety.                                               |



|Preparing Cold Food                                                                                                       |
|Temperatures of all potentially hazardous cold food will be taken during preparation to ensure safety of all food served   |
|to customers. All food will be prepared using appropriate practices and procedures to ensure safety and sanitation.       |



|Cooking Food...