Quality Control Department

      In Din Tai Fung’s center kitchen, the Department of Quality Control is a very important post. All cuisines’ quality and all staff’s hygiene checking are all their jobs. The part down is what we heard when we visit.

  • salinity test
          A “salinity implement” can help to test the cuisines’ salinity. It will use the light’s refraction to measure out the salinity percentage.
  • water quality test
          The test included testing the capacity of chlorine in the water and the PH value of the water. To know the capacity of chlorine, they’ll use an implement that can test the capacity of chlorine by contrasting the color. To know the pH value, they’ll use the PH miter.
  • microorganism test
          They first use cotton swab and test tube to take sampling. Next, they use the “cooler” to preserve and send to the center kitchen. Then they will do the microorganism test on the no germ table.The germ they will test on is colon bacillus and golden staphylococcus. Golden staphylococcus test is especially for people whose hand has wounds. The purpose is to ensure the products’ safety.
  • expiration date test
          The staffs in the Department of Quality Control will put their products in refrigeration places and freezing places to know the products’ expiration time and how to keep the products’ quality in the transportation.

      Others like pesticide test, hygiene lecture…etc, are all their work. After the staff’s narration, we find out that the Department of Quality Control is Din Tai Fung’s best brand protector.

Willis

d2-2
The Department of Quality Control is Ding Tai Fung’s best brand protector.
〈Team Din Tai FUN 〉