Week 2 Organization Charts: There are three different types of organization charts: Hierarchical Matrix Flat (also known as Horizontal) FlatHorizontal.

Slides:

Advertisements

Similar presentations

Health evaluation Supervision Prof. Dr. Mervat Salah.

Advertisements

HAZARD ANALYSIS CRITICAL CONTROL POINT Food Safety in Action for Transported Meals North Carolina Department of Public Instruction Safe and Healthy Schools.

Job roles There are a range of job roles in the catering industry. They can be split into 3 main groups: Management and administration Food preparation.

10-2 The five most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding.

Project Bidding Procedures Enhancing Data and Presentation Skills for Engineers EDASPE Writing the RFP Training Courses – July 2004.

Food Safety Week - Food hygiene quiz

INTRODUCTION TO HACCP 2204 Steven C Seideman

Good hygienic practices applied to food service establishments FS

Business Studies Grade 11.

Good Hygiene Practices along the coffee chain Construct Flow Diagram & On-site Confirmation of Flow Diagram (Tasks 4 & 5) Module 4.5.

Hazard Analysis and Critical Control Points

Industrial Facilities Design

Management Responsibility Procedure Tutorial. Introduction to Management Responsibility In this presentation we will discuss how to write a procedure.

Creating A Hazard Analysis Based on HACCP Principles Ky Dept of Education School & Community Nutrition Mike Dodridge Steve Justice June 2012.

OCR Level 3 Cambridge Technicals in Business

GOOD MANUFACTURING PRACTICES Training about our Food Safety Plan

Hazard Analysis Critical Control Point.  Assess the hazards  Determine where food safety hazards might happen.  Poor personal hygiene  Contaminated.

Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.

Controlling Costs To Protect Profits Chris Marshall Regency Purchasing Group.

Establishing Standard Food Production Procedures

staffs.ac.uk Process Model. staffs.ac.uk Contents Provide definitions Explain the components and representations Introduce a step.

Developing a Food safety Plan

Review of Tuesday Parking lot Classroom Design and Delivery ISAT Shared Vision and Code of Cooperation Consens-o-gram Collegiality Continuum Overview of.

Groups of the Periodic Table

Manufacturing Input Ingredients Process Mixing, chopping, baking

Presented by Mark Metzger  Introduction  Visio Basics  Styles and Formatting  Organization Charts  Decision Trees  Business.

The Safe Food Handler H.A.C.C.P. Test Review FD2.05 FC 4.05.

Discussion Pertemuan 4 Subject: V Restaurant English Year:

Understanding Task Analysis

A FSP is a Program designed to identify and control hazards in order to establish and maintain food safety. (Based on HACCP principles) 1 version 2 Dec.2009.

Chapter 1.5 HACCP Hazard Analysis Critical Control Points.

Front and Back of the House Answers: 1.General Manager- Person responsible for the overall operation of the restaurant. Organization of the Restaurant-----

Project Management Organization Scheduling 31 January.

What is HACCP?  HACCP is a food safety management system to prevent food borne illness.  Manager can find out where a Biological, physical or chemical.

Basic Cooking. Cooking 101 Basic cooking skills – Understanding basic nutrition and identifying healthy meal options – Following simple recipes and understanding.

Groups of the Periodic Table. CONCLUSION…front of 13 1.Why is “shape” not a good test for determining if an element is a metal or a nonmetal? 2.You have.

Capturing Requirements. Questions to Ask about Requirements 1)Are the requirements correct? 2)Consistent? 3)Unambiguous? 4)Complete? 5)Feasible? 6)Relevant?

HACCP Instructor Notes

Guide to Functional Decomposition

Reducing a Set Covering Matrix. S I T E S Cost Areas

+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.

Kitchen Safety Chef I Meadowdale High School. General Kitchen Safety Tips 1. Do not touch electrical outlets with wet hands 2. When using knives, cut.

Learning Objectives Today we will Learn: The different types of test data.

1 Lesson 9 Managing Food Safety. 2 NASA Food Consultant  You and your team have been put in charge of providing safe food for astronauts traveling to.

FOOD TECHNOLOGY GCSE. Year 10 Design brief for Speciality Foods.

FOOD TECHNOLOGY GCSE. Year 10 Design brief for Main Meals.

CJA 474 Week 3 Learning Team Organization Types NEW Check this A+ tutorial guideline at 474-Week-3-Learning-Team-Organization-Types-NEW.

BIO 101 Week 5 Learning Team Food Web Diagram Check this A+ tutorial guideline at 101/BIO-101-Week-5-Learning-Team-Food-

Chapter 4: Business Process and Functional Modeling, continued

Planners and equipment out please

Lesson Five: Shopping Smart

Work Charting Methods Topics: Pareto Chart – part 1

7/14/16 CTC-RI IBH Pilot Quarterly Meeting

Cost Control Objectives: What is the importance of cost control?

A Road Map to Food Safety

Activity Diagrams Activity diagrams describe the workflow behavior of a system. The diagrams describe the state of activities by showing the sequence.

Chapter 4: Food Hazard Analysis

Lecture Software Process Definition and Management Chapter 3: Descriptive Process Models Dr. Jürgen Münch Fall

محاضرة رقم (14) 19/10/2009.

Instructor Notes There is no DVD associated with this topic.

Preliminary Steps in Developing a HACCP Plan

TFJ3C Ms. Mulligan Smith.

Chocolate Covered Cookies

flow charts and system diagrams

Themes Plans (How?// How much? // When?)

Designing an Experiment

Functions Guided Notes Review

On-Farm Food Safety Recognition Section Implementation Section

The HACCP System.

Presentation transcript:

Week 2 Organization Charts: There are three different types of organization charts: Hierarchical Matrix Flat (also known as Horizontal) FlatHorizontal

Example of a Hierarchical Vertical Organizational chart: Owner Storeman Administration Front of house man Cooks Chef Suise Chef Kitchen hands Cleaners

Example of a Hierarchical Horizontal Organizational chart: Owner Storeman Administration Front of house man Cooks Chef Suise Chef Kitchen hands Cleaners

Organization Charts:

Week 2 Process Flow Chart The purpose of a process flow chart is to provide a simple, clear description of the steps involved in your process, ensuring that all processes mentioned in your scope are covered. You may choose to draw a process flow chart for each product you produce or group products which use a similar process. For example a food premises may have a separate process flow chart for a beef stew and a curry beef OR they may wish to group these and call their process flow chart – “Process Flow Chart for Wet Sauce Dishes”. The flow chart you develop should include all steps the product goes through while under your control, and in order of operation. It should also include any inputs into the process including ice, salt, food ingredients and chemicals etc. The use of symbols (for operation, storage, transport etc. is optional.

6. Activities shown on Flow chart

6.Process Flow Chart

Walk through the Flow Chart It is important that the flow chart(s) are correct and complete as they are the basis for the hazard analysis. The HACCP team should take the flow chart to the area(s) where the food is handled and follow through the operations using the flow chart to ensure it shows that the same process is actually happening. If the process is different to what has been documented in the flow chart, then the flow chart should be corrected to reflect actual process. You may find it useful to ask someone in the business that hasn’t been involved in drawing the flow chart to check the diagram. – Often a fresh set of eyes will see things overlooked by those more closely involved in the process.