What does 4d kitchen mean, what does 4d kitchen yellow line and red line mean, 4d kitchen management rules and regulations

What does 4d kitchen mean?

4d kitchen means a kitchen with "four things in place", that is, "organization in place, responsibility in place, execution in place, and training in place", and "d" is Short for "in place".

1. Organize in place

Organize in place: judge necessary and non-essential items, reduce the number of necessary items to the lowest level, and clear away non-essential items. Necessities are clearly marked with safe amounts, placed neatly, and kept clean.

Proper organization can free up "space" for effective use and prevent misuse. Neat and marked, so you don’t have to waste time looking for things and find what you are looking for in 30 seconds; clear away the mess in various areas of the workplace and keep the environment, items, instruments, and equipment in a clean state to prevent the occurrence of contamination.

2. Responsibilities are in place

Responsibilities are in place: health, equipment, services, safety, and the responsibility system is posted on the wall.

Responsibility is in place based on the principle of who is in charge and who is responsible, whoever uses it is responsible, and whoever checks is responsible, to streamline the work, visualize and digitize the process, and provide clear guidance for daily work.

3. Training in place

Training in place: Continuously and repeatedly adhere to the previous 2D content and methods, and adopt various forms to train new and old employees so that employees can always keep 4D in mind and use it. It's deeply rooted in people's hearts.

4. Execution in place

Execution in place: Based on the training in place, interaction between all employees is carried out, and a scientific supervision system is used to maintain 4D on-site standards for a long time.

What does the 4d kitchen yellow line and red line mean?

The 4d kitchen yellow line and red line generally classify different food utensils, do not mix them, and are healthy and hygienic.

1. Generally speaking, the classification of food utensils should be as follows: red represents meat and semi-finished products, blue represents seafood, and green represents vegetables. Different 4D kitchen management standards may vary.

2. Many kitchens implement 4D kitchen management systems. Classification by color is a common method, such as cutting boards, knives, crispers, dishcloths, etc.

3. Benefits and purposes of 4d kitchen

(1) It can subdivide, standardize and clarify complex management work, so that everyone can have clear job responsibilities and The work is focused.

(2) Bowls, kitchen utensils, ingredients, raw and cooked food, etc. can be more organized and improve kitchen work efficiency through the 4D kitchen standardization system.

(3) It can ensure a clean and tidy environment in every position and corner of the kitchen.

(4) The storage quantity of kitchen inventory materials can be clarified, so that there will be no duplicate purchases or shortages.

4d Kitchen Management Rules and Regulations

4d Kitchen Management Rules and Regulations is a comprehensive innovation of the CIS enterprise identification system in terms of management concepts. It subdivides, standardizes and clarifies complex management work. Enable everyone to have clear job responsibilities and focused work.

4d kitchen management rules and regulations are currently the most scientific and reasonable on-site management system for catering hotels in China. Based on the management of all employees, starting from simple small things, the management work can be refined to every corner, and then let employees form habits, so as to consciously implement norms, strictly abide by procedures, establish good working order, and improve efficiency. , save energy and reduce consumption, thereby maximizing corporate benefits.

The focus of 4d kitchen management rules and regulations is on the following four aspects:

1. Organize it in place to ensure that the kitchen is neat, labeled and clean, and you can find what you are looking for within 30 seconds ;

2. Responsibilities are in place, and responsibilities for health, equipment, services, safety, etc. are assigned to people and systems are put on the wall;

3. Training is in place, and various forms of training are adopted New and old employees should receive repeated training on the first two items;

4. Implement in place, with full interaction, scientific supervision, and long-term maintenance.

The above is the relevant content about 4D kitchen, I hope it can be helpful to everyone!