Safety Standards for Food Product Flow PDF

Safety Standards for Food Product Flow ▪ Dry Storage Area moderate room Purchase Specifications temperature, Watch out for insects and pest, Quality Grade...

Safety Standards for Food Product Flow ▪ Dry Storage Area moderate room Purchase Specifications temperature, Watch out for insects and pest, Quality Grade Stored food should be 6 inches off the floor Weight and 2 inches off the wall. Count Contents 3. Thawing: Thawing Methods; Under cool Packaging running water, In a microwave oven followed by immediate cooking, In a refrigerator until FOOD PRODUCTS FLOW: refers to the path used, As part of cooking process food takes from sources to an operation. 4. Preparing: Food Preparation “Small batch” Preparation, Ingredients substitution must 1. Receiving: increases the chance of Theft, never compromise the safety of food, Contamination & waste, Acceptance of Importance of proper handwashing, Thawing underweight materials. 5. Cooking: make food palatable by changing its Packaged food always checks cans appearance, texture and aroma. for Leaks, Bulges, Dents, Rust. 6. Holding Red Meat Products should be firm & 7. Serving: Always practice good personal elastic, “Off” odors are indicators of hygiene, Food or surfaces should not be spoilage, Frozen meats should be touched with hands packaged to prevent freezer burn. 8. Cooling: Use containers to facilitate heat Poultry sticky wings and darkened transfer, Transfer food into shallow pans, Stir wing tips must be rejected, spoilage while cooling bacteria come from the live bird’s skin. 9. Reheating Eggs must be placed in ambient air AIRLINE F&B temperature; yolk should be firm and reject eggs that are dirty and cracked. Seasonal Menu, Passenger preferences & Fish more perishable than red meats, Flight duration are the major influence of flesh of fresh fish should be firm and airline catering. elastic to touch, & should have clear “Special Meals” are prepared for specific bulging eyes and bright red, moist gills dietary requirements. Vegetables & Fruits make sure that the vegetables and fruits are fresh, The following are the most common challenge Purchase raw fruits and vegetables faced by airlines in catering from approved sources and wash them a) Last-minute changes in passenger numbers thoroughly. 2. Storage: Stock Rotation is a very vital part of b) Maintaining consistent quality effective food storage. c) Managing food storage TYPES OF STORAGE Dry Storage The term "meal cycle" refer to in airline Refrigerator catering is the process of creating and Freezer serving meals. Business class has typically more lavish ▪ Old Storage Reminder rotate refrigerated meal selections and frozen foods, store foods in covered Water is the in-flight beverage that is most containers that are properly labelled and provided regardless of class dated, & Store raw products under cooked or “Offloading" refers to removing leftover ready-to-eat foods to prevent cross food from flights contamination  Survey and Feedback forms are the most Staff Turn-Over common way to gather passenger meal Literacy and Education preferences Unapproved Suppliers The primary purpose of inflight magazines regarding food and beverage is to inform EFFECTS OF FOODBORNE ILLNESS passengers of available F&B options Loss of customers & sales Cruising altitude is the phase of the flight Lawsuit & Legal Fees wherein meals are served Negative social media exposure Regional cuisine, Fast food & Exotic dishes Increased use of insurance are the types of cuisine offered on regional Loss of reputation flights Lowered staff morale Always practice good personal hygiene Food or surfaces should not be touched with hands Contamination / Food Contamination: unwanted materials or substances in food. HISTORY OF INFLIGHT OF CATERING 5 TYPES OF FOOD CONTAMINATION 1919: The first inflight served at Handley Page 1. Physical Transport in England from London to Paris. The cost 2. Chemical was 3 shillings, and it consisted of a lunch box with 3. Biological sandwiches and fruit 4. Allergenic 5. Cross-Contamination 1936: United Airlines became the first airline to install galleys and ovens onto aircraft, to heat Food Hazards: agent that has the potential to pose a passenger meals. Basic meals like scrambled eggs threat to human health. Causes food contamination. and fried chicken. Biological Contamination: Like bacteria, viruses, 1944: William L Maxson had the idea of meat and parasites, and fungi can contaminate food. vegetables served in a round divided tray and called it Chemical Contaminants: Any cleaning chemical the 'sky plate’. took the idea to Pan American World accidentally used in a food. Airways. Physical Contamination: Includes Dirt, Hair, Skin, 1960: British Airways and Air France were known for Dead insects, Plastics. their lavish high-quality cuisine onboard. Allergenic: when a food causes allergic reactions. 1984: Ryanair airline started the concept of 'buy-on- board' inflight meals Cross-Contamination: Pathogens can be transferred from one surface or food to another. FOOD SAFETY Foodborne Illness: disease transmitted to people by food. RISK FACTORS CAN CAUSE FOODBORNE ILLNESS Foodborne Illness Outbreak: when people have the Purchasing food from unsafe sources same symptoms after eating. Failing to cook food correctly CHALLENGES OF FOOD SAFETY Holding food at incorrect temperature Time Using contaminated equipment Language Practicing poor personal hygiene Culture Pathogens PRACTICES RELATED TO FOODBORNE High-risk Customer ILLNESS  Time Temperature Abuse: when it has Convenience: the desire for someone else stayed too long at temperatures that are to do the work good for the growth of pathogens. Cross-Contamination: transferred from SECTORS OF THE FOOD SERVICE INDUSTRY one surface or food to another. Restaurants Poor Personal Hygiene: Cough/sneeze Takeaway on food, work while sick, fail to wash Outdoor Catering hands Hotel/ Accommodation Poor Cleaning and Sanitizing: Pathogens Retail Stores can spread to food if equipment has not Popular Catering been cleaned and sanitized. Events/Exhibitions Motorway Service HIGH RISK FOR FOODBORNE ILLNESS Licensed Trade Elderly people Fast Food Pre-school Age Children Leisure Attractions People with compromised immune Transport Catering system THE MAIN SECTORS 4 STEPS TO FOOD SAFETY 1. Restaurant: focuses on provision of food 1. CLEAN: wash your hands and surfaces and drink w/ high supporting services 2. SEPARATE: proper meal preparation 2. Takeaways: focusing on minimum service 3. COOK: cook to a safe internal and provisions of food n drink temperature 3. Outdoor Catering: provision of food and 4. CHILL: refrigerate promptly below 40 drink away from the enterprise premises Fahrenheit 4. Hotel and Accommodation: provided in INTRODUCTION TO FOOD (AND BEVERAGE) association to accommodation services. SERVICE OPERATIONS 5. Retail Stores: for customers who have catering needs while they shop. Food and beverage industry sector that involves the 6. Industrial Catering: provision for production, processing, packaging, and distribution employees. of food and beverages for human consumption. 7. Welfare Catering: for people in colleges, The basic function: serve food & drink to people and armed services, and people in social needs. to satisfy their various types of needs. 8. Popular Catering: satisfying the needs off high number of customers requires The main aim is to achieve Customer Satisfaction. low/medium rates. 9. Events: provision of food n drink in large scale. 10. Motorway Services: for people who travel NEEDS THAT CUSTOMER SEEKING TO and use such services. SATISFY: 11. Licensed Trade: controlled by licensing requirements like members club. Physiological: the need of special food 12. Fast Food: offered limited menu, that items serves fast food cuisine Economic: the need for good value for the 13. Leisure Attractions: for customers who are price paid using the attraction as main service/ Social: a friendly atmosphere 14. Transport Catering: for people who travel. Psychological: the need for enhancement of self‐esteem  TYPES OF CUSTOMERS COOKING: transfer of heat to food. 1. General Market (Non-captive): Customers Baking: cooked in dry heat in the oven have full choice. 2. Restricted Market (Captive): Have no Blanching: dipping food in boiling water or choice like welfare and boarding schools. oil. 3. Restricted Market (Semi-Captive): Boiling: cooked in boiling or simmering liquid. customers have limited choice. Braising: browned in small amount of fat, cooked slowly in small amount OWNERSHIP OF FOOD SERVICE OPERATIONS Fried: cooked in fat oil Deep fried: cooked in enough fat to cover 1. Self-Operated: runs by their own owners. food Known as Independent Restaurants. Grilled: cooked grill, direct heat 2. Franchise: agreement requires in exchange Poaching: cooked in liquid below boiling for license to use the brand. point - Franchisee: operates business under Roasting: cooked uncovered, usually by oven franchise brand by dry heat - Franchisor: business owner, sells the Sauteing: cooked in small amount of oil right use his business plan & brand. Steaming: cooked with or without pressure 3. Management Contracting: agreement Stewing: simmering slowly in enough liquid between a business that hires professional to cover the food. firm. Ex: Cafeteria in University 4. Outsourcing: aims to reduce losses PRODUCTION METHOD associated with catering operations. 1. Conventional: utilizing mainly fresh foods TYPE OF FOOD AND BEVERAGE OPERATIONS and traditional cooking techniques. 1. FIRST CLASS: offering a high level of 2. Convenience: “kitchenless kitchen” fully table. Often associated with classic or prepared food are purchased. haute cuisine. 3. Centralized: cooked in a central production 2. Ethnic: tending to reflect ethnic origin. kitchen w. a delivery to off-site facilities for 3. Themed: with a concept which make it final preparation. Ex: Airline Caterers takes priority. 4. Cook-chill: chilled to 3 degrees in central 4. Bistro/Brasserie: serving one-plate items kitchen. Preserves up to 4 days. rather than formal meals. 5. Cook-Freeze: frozen to 20 degrees. 5. Coffee Shop/Café: sells of varieties of Preserves up to 8 weeks. coffee and tea. 6. Sous-vide: food is sealed in airtight plastic 6. Cafeteria: self service w/ customer bags then placed in a water bath. choosing selection. 7. Fast Food Outlet: all-day meal taking and the need for “grab and go” service. KITCHEN OBJECTIVES 8. Wine Bars: commonly wine themed. 1. To provide safe meals for all customers. DEFINITION OF MEAL EXPERIENCE 2. To provide quality meals for all customers. 3. To meet the food needs of organization’s 1. Tangible: which can be feel by touching, target market. seeing like restaurant tables 4. To utilize food stocks in the best way 2. Intangible: which can be only sensed or possible. felt. 5. To minimize stock wastages. 6. To achieve monthly financial food targets. COOKING METHODS IN F&B  7. To create menus that will both attract and retain customer 8. To prepare the right quantity of food 9. To prepare food in the time expected and avoid customer waiting FOOD AND BEVERAGE SERVICE METHODS 1. Table service: the customer is served at a laid table. 2. Self-service: the customer is required to help him or herself from a buffet or counter. 3. Assisted service: the customer is served part of the meal at a table and is required to obtain part through self-service from some form of display or buffet. 4. Single point service: the customer orders, pays and receives the food and beverage, for instance at a counter. 5. Specialized service (or service in site): the food and drink are taken to where the customer is. THE SERVICE SEQUENCE 1. Preparation for service 2. Taking booking 3. Greeting and seating/ directing 4. Taking food and beverage orders 5. Serving of food 6. Serving beverages 7. Clearing during service 8. Billing 9. Dealing with payment 10. Dishwashing 11. Clearing following service