The principal difference of the restaurant from usual production plant is:
1 - more absolutely different kinds if raw materials
2 - very small batches of ingredients and semi-products
3 - very small but to many production runs (customers' orders usually)
The approaches of total identification and registration of movement of items from each room to another one like normal in manufacturing are hardly possible to implement in restaurant and follow for a long time.
But in the restaurant the risk of infecting of large group of population is lower than in industry because of less number of eaters.
I'd like to learn about adequate approaches how exact or strict is traceability in restaurant. The critical issue here is absence of resources to mark and record everything.
Ideally it would be great to find all ingredients receiving evidence for the salad which a guest is consuming.