Is it good to engage in quality control in the food industry, please be serious, it is best to be en

I'm a layman in quality control in the food industry, so I'll just say a few words of thought for your reference. At present, food safety problems are frequently reported, and they are quite attached importance from top to bottom. In such an environment, it is obvious that quality control will be more and more valued by enterprises.

So if I had your current technology, I wouldn't hesitate to choose to start first. As for the salary, don't look at how much you can get when you enter the door, but look at the development space after you have made some achievements through your own efforts, which is career planning.

The first thing you need to think about. Moreover, the current employment situation is extremely grim, and it is unusually important to occupy a seat early. Bless you

I'm also a food student, and I'm going out to work in July this year. Speaking of quality control, he puts a lot of pressure on you, such as the previous Shuanghui incident, and that quality control bears a lot of responsibility. Besides, I don't learn a lot in a beverage company, unless I have enough money to start a beverage company.

I think it's better to work in a bakery company for a while, where I can learn a lot, and then I can open a cake shop or bakery myself.

Also, food companies now have 12 hours.

I hope your future will not be blinded by the 5000 in front of you.

Have you go, sister, I also received a letter from quality control, how do you feel?

Food quality control requires a smooth approach from many aspects, including the production process, raw materials, processing technology, packaging, storage and transportation.

1.Production process: It is necessary to ensure hygiene and safety in the production process, strengthen the control of the production process, and prevent pollution and cross-infection.

2.Raw materials: select high-quality, safe and pollution-free raw materials, test and screen raw materials to ensure the safety and quality of raw materials.

3.Processing technology: Adopt modern processing technology to produce high-quality products, strengthen process control, and ensure the stability and consistency of products.

4.Wrap with Huai: Use high-quality, non-toxic and harmful packaging materials to ensure the quality and safety of products.

5.Storage and transportation: The storage and transportation environment is required to meet the hygienic requirements to prevent contamination and deterioration.

At the same time, it is also necessary to establish a quality management system, carry out strict quality control and supervision, conduct regular testing and sampling, find and correct problems in time, and ensure the safety and quality of products.

It's really difficult, especially in front of the stove, although you stipulate that the upper limit of oil for a certain dish is 1 yuan and 2 cents, but in fact, the chef uses 2 taels, and you can't help it. This Chinese-style empirical method determines the quality control, and the cost is different from the standard method of the ghost.

When your restaurant is relatively small, such as about 20-30w per month, your kitchen and front office should employ about 10+10 people (under normal circumstances).

In this case, it is advisable to:

1. Do everything yourself.

2. The first to come, the last to go.

3. Don't use private kitchens.

4. The operation process of the kitchen and the operation process of the front hall are gradually refined.

5. Key control at the turning point of each process (from the time the customer orders and places an order): Ordering, dispatching, kitchen cooking, serving, cashiering, cleaning, dishwashing, classification and re-entry, you see if there are any remaining problems in each link.

6. Inventory the warehouse every month and kitchen materials every week.

The fifth point is important.

When your restaurant's turnover is large, more than 4w per day, you need to introduce a new management model: you can refer to the Five Constants! Or McDonald's, wait for the company's management law, it's fine!