Design a HACCP‐friendly kitchen. HACCP is the industry term for risk research and critical control details. Note all points of potential hazards from the point of receiving of food on the loading dock, to the much cooler and pantry, to the comparative line where in fact the food is ready.
Make an in depth list of existing kitchen equipment. Take a tape solution and note how big is each device. Check your files and list energy‐‐both electrical and/or gas and ventilation‐‐requirements. Choose a label on the gear with pertinent information. Take a picture of the gear and the label, or record the model supplier and number.
Image Title: The Most Kitchen Remodel Seattle Rw Anderson Construction Regarding Kitchen Remodels Pictures Remodel
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