Fishbone diagram

Mais informações

Why–How Ladder

por Amy Spielmaker

Heat and Mass Transfer

por Astrid Leiva

Fishbone diagram

por Mindomo Team

glaciers melting

por Niamh Anderson

CAUSES

EFFECT

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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