Draw a diagram of where each piece of equipment shall be placed in the kitchen. Imagine where cooks will stand to get ready entrees, and where they'll need to walk to get supplies.
Design a HACCP‐friendly kitchen. HACCP is the industry term for threat evaluation and critical control factors. Note all true points of potential hazards from the point of receiving of food on the loading dock, to the chiller and pantry, to the line where in fact the food is ready.
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