Fishbone diagram

Honelako gehiago

CBI

Marü Marü‑k egina

CHAPTER 7 - SAFETY AND HEALTH AT WORK

syazwina azmi‑k egina

Tim Hortons

Joshua Wong‑k egina

Training vs Learning

DAVID ALEJANDRO MALAVER RODRIGUEZ‑k egina

CAUSES

EFFECT

Unhygienic packaging

Raw material

Not as per prescribed quality

Not fresh

MATERIALS

Temperature

Too hot will impact food quality

Humidity affects food quality

ENVIRONMENT

Storage and cooking equipment

Poor maintenance

Poor hygiene

MACHINES

Incorrect quantity of spices

Not enough

Too much

MEASUREMENTS

Recipe

Not followed

Flawed

METHODS

Mishandling

Insufficient training on how to cook and store

Unhygienic storage

PERSONNEL

Bad burgers