Prep Kitchen Floor/Slicing & Cutting Line
Station #1: Slicing & Cutting Line
Active FloorHACCP color-coded knife cuts, spin-dry weighing, and prep batch kanban.
HACCP Food Safety Protocol: Color-Coded Cutting Board Guidance
Sanitize knives & boards between batches (65°C / Quad spray)🟢
Green Board
Produce & Salad
🔴
Red Board
Raw Red Meat
🔵
Blue Board
Raw Seafood & Fish
🟡
Yellow Board
Raw Poultry
🟤
Brown Board
Root Vegetables
⚪
White Board
Cooked / Dairy
Active batches
0
Net chopped today
0kg
Yield efficiency
98.4%
Completed batches
0
Queued (0)
No queued tickets. Waiting for orders or 8 PM cutoff.
In progress (0)
Station idle. Select a batch from Queued to begin cutting.
Completed (0)
No completed batches yet today.