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- 17.3.1. INTRODUCTION - SAFE KITCHEN DIAGNOSTIC
- 17.3.2. COMPONENT 1 - WE FIRST UNDERSTAND YOUR KITCHEN
- 17.3.3. COMPONENT 2 - WE ESTABLISH WHERE WE ARE TODAY
- 17.3.4. COMPONENT 3 - WE UNDERSTAND THREE GROUPS DIFFERENTLY
- 17.3.5. COMPONENT 4 - WE OBSERVE THE REAL KITCHEN DAY
- 17.3.6. COMPONENT 5 - WE LOOK BEYOND DAILY WORK
- 17.3.7. COMPONENT 6 - NOW AN IMPORTANT QUESTION
- 17.3.8. COMPONENT 7 - HOW LONG WILL THE COMPLETE DIAGNOSTIC TAKE?
- 17.3.9. COMPONENT 8 - WILL NORMAL KITCHEN WORK GET DISTURBED?
- 17.3.10. COMPONENT 9 - WILL WE TAKE PHOTOGRAPHS?
- 17.3.11. COMPONENT 10 - WHAT IF WE SEE SOMETHING SERIOUS?
- 17.3.12. COMPONENT 11 - WILL INDIVIDUAL STAFF BE NAMED?
- 17.3.13. COMPONENT 12 - WHAT WILL MANAGEMENT SEE WHILE THIS IS HAPPENING?
- 17.3.14. COMPONENT 13 - THE DIAGNOSTIC DOES NOT AUTOMATICALLY MEAN A TRAINING PROGRAMME
- 17.3.15. COMPONENT 14 - IF WE DECIDE TO CONTINUE
- 17.3.16. COMPONENT 15 - HOW WILL WE KNOW WHETHER ANYTHING CHANGED?
- 17.3.17. COMPONENT 16 - AND EVENTUALLY, HELLO KISAN SHOULD STEP OUT
- 17.3.18. COMPONENT 17 - THAT IS WHY WE BEGIN WITH A DIAGNOSTIC
- 17.3.19. COMPONENT 18 - OUR SIMPLE PROPOSITION
