THM52023_Prelims 1.pdf

Chapter 1.1 Introduction to Fundamentals in Food Service the Foundation and Characteristics of the Restaurant and Foodservice Industry • Annual sales over $550 billion dollars • Employs more than 12 million people • Over 57% of restaurant and foodservice managers are women • The industry expects...

Chapter 1.1 Introduction to Fundamentals in Food Service the Foundation and Characteristics of the Restaurant and Foodservice Industry • Annual sales over $550 billion dollars • Employs more than 12 million people • Over 57% of restaurant and foodservice managers are women • The industry expects to continue to grow over the next decade, with 14.8 million jobs by 2019 The Restaurant and Foodservice Industry 1. Commercial Segment: 80% of the industry • Include restaurants, catering and banquets, retail, stadium, and airline and cruise ships 2. Noncommercial Segment: 20% of the industry • Prepares and serves food in support of some other establishment’s main function or purpose • Include schools and universities, military, health care, business and industry, and clubs The Big Picture: The Hospitality Industry Travel and Tourism • Hospitality • Tourism • The combination of all of the services that people need and will pay for when they are away from home The services that people use and receive when they are away from home Travel for recreational, leisure, or business purposes, and it has become a popular global leisure activity Means of travelling have changed over the years: • 1800’s railroad • 1920’s car • 1950’s major highways and airlines The History of Hospitality and Foodservice The Real Beginning (Ancient Greece and Rome) • Ancient Greeks rarely dined out but would have banquets • Phatnai – catered to travelers and traders • Romans’ desires for exotic foods and spices increased trade • Marcus Apicius – write the first cookbook and poisoned himself when he realized that he would going broke and couldn’t obtain exotic ingredients The Middle Ages • Changed from a hunting society to agrarian society • Travel was extremely dangerous • Trade with the Far East and India came to a stop – including the shipment of spices and fine goods The Renaissance through the French Revolution • Europeans were introduced to coffee from Africa and coffeehouses, or Cafés opened in England • Catherine de Medici introduced Haute Cuisine, an elaborate and refined system of food preparation and the use of silverware • • • Guilds – association of people with similar interests or professions, were organized Cooking guilds established many of the professional standards and traditions that exist today Boulanger – began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a restorante, the origin of the modern word restaurant Colonial North America • As people immigrated to the New World, cities along the East Coast grew • As early as 1634, an inn in Boston called Cole’s offered food and lodging to travelers • Very few early-colonial Americans ever traveled or dined out • People who did travel stayed at inns, which was a large room with a single bed. If travelers arrived after dinner had been served, they would have to go without The Industrial Revolution • Cottage Industries – started because of demand for fine clothing, these families couldn’t keep up with demand which led to industrial revolution o During that time, people moved to the city to find work in the factories to earn a better living o Dining and lodging establishments opened up to serve the needs of the workers o With the invention of railroad in 1825, inns, taverns, and foodservice facilities located near railway stations began to grow The Gilded age (Scientific Revolution, enlightenment) • Advancements in science (pasteurization, canning process) • When high society dined out, they could be seen in elegant surroundings • As a result of the California gold rush (1848-1855) people who hit the jackpot wanted to enjoy fine dining which resulted in opening fine dining restaurants • For thousands of less fortunate individuals, clever restauranteurs developed cafeteria – an assembly line process of serving food quickly and cheaply without the need of servers The Twentieth Century • By the turn of the century, more people were working and therefore eating out more = lunchtime restaurants • During the WWII in the 1940s, the lodging industry prospered as people traveled for war-related reasons • After WWII, in the 1940s and 1950s, the quickly-service restaurant segment of the industry grew quickly • In the 1960s, commercial air travel became popular, and builders focused on land near airports as the next new place to situate hotels, motels, and foodservice facilities • 1970s to today, “Eating Out” – became almost as commonplace as eating at home – not just for special occasions, but simply for convenience • Lifestyles have moved steadily toward busier households that no longer have a dedicated daily food preparer • Large restaurant chains lead the way for full-service, casual dining chain restaurants Sectors of the Foodservice Industry • The international Foodservice Industry provides millions of meals a day in a wider variety types of operation 4. 5. 6. To provide professional, hygienic, and attentive service To impart value for money To retain the existing customers and to bring in new ones Summary of Sectors in the Foodservice Industry Chapter 1.2 F&B Service Basics, Cycle and Terminologies Food & Beverage Service • Process of preparing, presenting, and serving food and beverages to the customers • Its providing business deliver food and beverages to their customers at a particular location (on-premise) such as hotel, restaurant, or at the customer’s intended premises (off-premise) • 2 Broad Types: Commercial & Non-Commercial • It can be the following two types On Premise • Off Premise or Outdoor Catering • Catering • • QuickService Restaurant Full-Service Restaurant • • • Food is delivered where it is prepared. The customer visits the premise to avail the food service. The premises are kept wellequipped and well-finished to attract customers to avail F&B service This kind of service includes partial cooking, preparation, and service at customer’s premises Business that provides foods and beverage service to the people at a remote location It is a part of the food and beverage service sector. Ex. Arranging food services at a wedding location They are fast food outlets – food is prepared, purchased, and generally consumed quickly. They run with convenience as a main factor They are fine dining, family, specialty, ethnic, or theme restaurants where food and beverage menu is wide and the customer’s expectations are high They are operated with customer satisfaction and experience as the key factors Food and Beverage Service Objectives 1. To satisfy the following needs • Physiological – the need to taste different varieties of food • Economical – the need to get F&B Services at the invested cost • Social – the need to find friendly atmosphere • Psychological – the need to elevate self-esteem 2. To provide high quality food and beverages 3. To provide friendly and welcoming atmosphere F&B Services Terminology Back Bar A range of shelves displaying glasswares and bottles Banquet A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference Binge Drinking too much in a single session Drinking Buffet A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce Cocktail Any mixed drink prepared using alcohol Condiments Spices, sauce, or other food preparations used to enhance the flavor or to complement the dish Crockery Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay CrossProcess of unintentional transfer microorganisms Contamination from one substance or object to another with harmful effect Croutons Crispy cubes of bread Cutlery Knives, forks, and spons used for eating or serving food Deli A store that sells pre-cooked fine food Dram Shop American term for Alcohol Bar Gueridon Trolley used in F&B Services business on which Trolley the food can be cooked, finished, or presented to the guest at the table High Ball Alcoholic beverage mixed with a large volume of (Long Drink) soft drink and served in a tall glass with straw Mocktail A non-alcoholic drink prepared using fruit juices or other soft drinks Pub British name for “Public House” – an establishment licensed to serve alcoholic drinks Shot Ball Alcoholic drink consumed in a gulp. It is served in a shot glass Situ On site, locally Spot Checking Regular surprise checking conducted to review standardizes recipes and food products to maintain quality Station A set of tables allocated to waiters in the F&B Services Establishment Table Cover It is the area on the table for plates, glasses, and cutlery for single person Tines Parallel or branching spikes of a fork Toque Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish Chapter 1.3 F&B Service Organization • • • • • • • • • Types of Foodservice Systems Conventional Raw foods are purchased and prepared on-site and served soon after preparation Most effective in situations and locales where the labor supply is adequate and of relatively low cost: where sources of food supplies, especially raw foods are readily available, and when adequate space is allocated for foodservice equipment and activities Advantages Disadvantages Quality control • Workloads vary, productivity affected More adaptable to regional, ethnic and individual • Skilled workers may be preferences of its customers assigned with other tasks Greater flexibility • Scheduling may be difficult with overlapping shifts Less freezer storage space Ready Prepared System Also known as cook/chill or cook/freeze systems. Foods are prepared on-site then chilled or frozen and stored for reheating at a later time Food is not for immediate use Equipment used in the system • • • • • • • • • • • • • • • • • Advantages Can reduce the peaks and valleys of workload Production scheduling can be on 40-hour week, 8 hours a day without shifts Employee turnover is decreased. Recruitment of employee is enhanced by offering staff a more normal week and reasonable hours Reduction in production labor cost, improved quantity and quality control by decreasing job stress related production Improve nutrient retention Preparation is spread out 8 hours, rather than at meal time only Close control over menu selection, quality of ingredients, portion size, and quantity Over commissary, menu items, are available on call, • • • • • Disadvantages Need for large storage and freezer units which take space and add energy and cost Expensive to operate, a blast chiller can cost hundreds of thousands (pesos) Food safety issues Frozen foods are prone to structural damage (modification of the recipe and ingredients needed Appropriate equipment for rethermalization is needed • • • • • and no waiting are involved. No delivery Commissary System A central production or food factory with centralized food purchasing and delivery to off-site facilities for final preparation Supply foods to service units (satellite) Made possible by the large development of large, sophisticated equipment Prepared foods may be stored frozen, chilled or hot held Typical users of this system are airline caterers, large city school systems, franchised or chain restaurant organizations Advantages Disadvantages Cost savings due to large • Food safety volume purchasing and • Distribution of prepared reduced duplication of the foods labor and equipment that • Critical points in mass will be required production where Quality control may be contamination could occur more effective and • Employing and food consistent with only one microbiologist of someone unit to supervise knowledgeable about mass If kitchen space is not food safety production adequate where the food is (costly) being served • High cost of purchase, maintenance and repair or sophisticated and specialized equipment • Poor weather conditions, truck breakdown, traffic, and other catastrophes Assembly/Serve System Also known as “kitchenless kitchen”, fully prepared foods are purchased, stored, assembled, heated and served Requires no on-site food production Often, with this system, single use, disposable tableware is used, thus eliminating the need for a dishwashing unit Advantages Disadvantages Labor savings, fewer • Limited appeal to some personnel required and not markets highly skilled • Higher cost of the prepared Procurement costs are foods may not be offset by lower because of better the labor savings realized portion control, less waste, • Availability of quality reduction in purchasing prepared products and time, and less pilferage customer acceptability Minimal equipment and • Freezer space storage space requirement, as are • Recycling/Disposal of the operating cost for gas, large quantities of packaging electricity and water materials and single-use tableware Food and Beverage Services in Hotel • Most of the star-ranked hotels offer multiple F&B services in their hotels. They can be the following: Restaurants Coffee Shop Poolside Barbecue/Grill Service Bar Lounge Room Service Banquet Service Outside Catering Service Structure of F&B Services Department • Its personnel are responsible to create the exact experience the guests wish for. The department consists of the following positions along with their responsibilities F&B Service Manager • • • Assistant F&B Service Manager Restaurant Manager Room Service Manager • • • • • Banquet Manager • • • • • • • • • • Bar Manager • • • • • • Food Safety Supervisor (FSS) • • • Ensure profit margins are achieved in each financial period from each department of F&B service Plans menus for various service area in liaison with kitchen Purchases material and equipment for F&B Services department Must be aware and tuned to all the work of F&B Service Manager to be able to perform and carry out the same in the absence of the superior Looks after the overall functioning of the restaurant which include the ff responsibility o Managing the functions in the dining room o Ordering material o Stock-taking or inventory checking o Supervising, training, grooming, and evaluating the subordinates o Preparing reports of staff and sales o Managing budgets o Handling daily sales and coordinating with cashiers Select, trains, encourage, and evaluate all junior employees Ensure that cultural values and core standards of F&B department/establishment are met Controls labor expenses through staffing, budgeting, and scheduling Handles guest complaints Provides special requests Sets service standard for banquets Forecast and allocate budgets for various types of events such as conferences, meetings, etc Achieve food and beverage sales Controls chinaware, cutlery, glassware, linen and equipment Handles decorations and guest complaints Provides special requests Purchases required stock by following appropriate requisition procedures Follows up each function by receiving guest feedback and submitting it to F&B Manager Participates in departmental meetings Plans and prices menu Trains, grooms, and develop staff underneath Forecast the daily flow of customers Allocates right number of staff according to customer influx Manages and monitors bar inventory from store to bar Tracks all types of drink sales Allocates cleaning and tendering tasks A person who is trained to recognize and prevent risks associated with food handling in F&B Services business • • Holds an FSS Certificate that needs to be no more than 5 years old Required in F&B business to train and supervise other staff about safe practices of handling food F&B Ancillary Departments Kitchen • Strives to ensure cleanliness, preparedness, and Stewarding orderliness in the commercial kitchen so that the kitchen staff can work efficiently • They ensure that all tools and utensils required for a specific meal or cooking task are cleaned properly and ready to go • They serve as the working link between F&B Services and commercial kitchen Dishwashing • Responsible for providing clean and dry supply of glassware chinaware, and cutlery for bar, banquet, lounge, and restaurant service Laundry • The F&B department is highly reliable on laundry department or outsourced laundry services for timely supply of dry-cleaned and wrinkleless linen F&B Staff Attitudes and Competencies Knowledge Awareness of one’s responsibilities and roles, appropriate knowledge of food items, food and beverage pairing, etiquettes, and service styles is a great way to build confidence while serving the guests Appearance It creates the first impression on the guests. The F&B staff members must maintain personal hygiene, cleanliness, and professional appearance while being on duty Attentiveness Paying sincere attention to details, memorizing the guests; needs and fulfilling them timely with as much perfection as one can put in Body Language F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures Effective It is very vital when it comes to talking with coCommunication workers and guests. Clear and correct manner of communication using right language and tone can make the service workflow smooth. It can bring truly enhanced experience to the guests Punctuality F&B Services staff needs to know the value of time while serving the guests. Sincere timekeeping and sense of urgency helps to keep the service workflow smooth Honesty and These two core values in any well-brought-up Integrity person are important for serving the guests in hospitality sector F&B Services – Types of Service Table Service • The guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service English/Family • The host contributes actively to the service; Service they can portion the food and serves the guest or leave it to the waiter • American/Plate Service French Service Gueridon Service Silver Service Russian Service Waiter brings food on platters, shows to the host for approval, and then places it on the table. To replenish the plates, they take platters around to serve or to let the guests help themselves • Common in casual and specialty restos • Served on guest’s plate in the kitchen with a predetermined portion • The accompaniments served with the food, color, and presentation are determined in the kitchen • Commonly in coffee shop where service is required to be fast • Very personalized and private service, food is taken in platters and casseroles and kept on the table of guests near their plates where the guests then help themselves • Expensive and elaborate commonly used in fine dining • 2 Variants o Cart French Service – food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right; offered for small groups of VIPs o Banquet French Service – food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side/ for replenishment, the servers keep the food platters in front of the guests • Partially cooked food in the kitchen that is taken to the trolley to cook it completely beside the guest table to achieve a particular experience, aroma of food, and for exhibiting showmanship • They offer a complete view of food; waiter needs to perform the role of cook partially and needs to be skillful • Food is presented on silver platters and casseroles, table is set with sterling silverware, food is portioned into silver platters in the kitchen itself • Platters are placed in the sideboard with burners or hot plates • When serving, waiter picks the platter from hot plate and presents to the host for approval and serves each guest using service spoon and fork • Identical to Cart French Service barring the servers place the food on platters and serve it from the left side Assisted Service • Guests enter the dining area, collect their plates, and go to buffet counters and help themselves. The guests may partially get service at the table or replenish their own plates themselves Buffet • Guests get plates from the stack and goes to buffet Service counter where food is kept in large casseroles and platters with burners. They can serve themselves or request the server behind the buffet table to serve • Sit-Down Buffet – tables are arranged with crockery and cutlery where guests can sit and eat, and replenish their plates Self-Service • Guests enter dining area, select food items, pay for coupons, and go to food counter to avail the chosen food. They are required to take their own plates to table and eat Cafeteria • It exists in industrial canteens, hostels, and Service cafeterias; menu and space is limited; cutlery is handed over, tables are not covered, high chairs are provided for narrow tables • Quick Service Single Point Service • Guest orders, pays for his order, and gets served all at a single point. It may or may not have dining area or seats Food Array of autonomous counters which the customers can Court order, eat or buy from a number of different counters and eat in adjacent eating area Kiosks The customer enters the choice and amount of money physically and the machine dispenses what customer demanded accurately Take Customer orders and avails food and beverage from a Away single counter and consumes it off the premises Vending Getting food and beverage by means of automatic machines. They are installed in industrial canteens, shopping centers, and airports Special Service • It provides food and beverage at the places which are not meant for food & beverage service Grill Various, vegetables and meats are displayed for better Room view and choice. The counter is decorated with great Service aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat and is served cooked food with accompaniments Tray Method of service of whole or part of meal on tray to Service customer in situ – hospitals, aircraft, or railway catering Trolley/ Food is cooked, finished, or presented to the guest at a Guerido table, from a moveable trolley. Ex food served on n Service trollies for office workers or in aircrafts and trains Home Food is delivered to a customer’s home or place of work. Delivery Ex home delivery of pizza or meals on wheels Lounge Service of variety foods and beverages in lounge area of Service a hotel or independent place Room Food is served to guests’ allotted rooms in hotel. Small Service orders are served in tray, major meals are served with trolley. The guest places his order with room service order taker • Waiter receives order and transmits to kitchen, he prepares tray or trolley on the side • He takes the bill along with food order for their guests’ signature or payment • Usually, clearance of soiled dishes from the room is done after half an hour or an hour • The guest can call room service for clearance as soon as the meal is finished Chapter 1.4 F&B Product Cycle and Outlets Pantry Restrooms F&B Service Operations • Multitude of activities which engage the staff right from purchasing raw material, preparing food and beverage, keeping the inventory of material, maintaining service quality continuously, managing various catered events, and most importantly, analyzing the business outcome to decide future policies Purchasing Product Receiving the Product Storing and Issuing the Product Preparing and Presenting F&B Product Consuming the F&B Product Purchaser – responsible for purchasing a product, he studies the market, analyzes and select suppliers, wholesalers, and the contemporary market prices. He liaisons with suppliers and wholesalers to get good material at fair price and purchases the required commodities by following appropriate purchase procedures Receiver – receives the products from suppliers. He checks the product for right quality and quantity. He deals with delivery personnel from the supplier’s end and signs on the related receipts Store Men – carry out task of storing received supply and issuing it to respective departments. They update the stock database and manage old and new material in the stock. They also keep record of stock to the latest date • Includes preparation of various food items and fresh beverages • Cooks – prepare various foods, make the dish presentable by arranging food on platter and decorating it in an attractive manner • Bartenders – prepare cold beverages such as mocktails and cocktails – which are also decorated by using fruit slices, decorating glasses, sippers, and stirrers • Played by guests • At the service end, the respective staff takes inventory of the consumed and balanced stock of food and beverages and keeps it updated to latest figures General Layout of F&B Outlets • Appropriate architecture makes preparing, presenting, and serving in optimum way and increase productivity Kitchen Store It is farthest from the customers It has large fridges, cupboards with multiple shelves, and lockers. It is attached to the kitchen Area where food or beverage is prepared or ready to serve, located between dining area and kitchen 2 schools of thought for location of restroom by some experts • It must be near the entrance • It must be isolated from entrance or dining area General Considerations for F&B Services Layout • Every factor must be considered when designing an outlet that contributes to the smooth running of operations right from food preparation, cooking dish presentation, serving, and all allied tasks • The kitchen is designed not to be directly visible. The chef cannot directly communicate to the guests. The guest tables and chairs are placed away from kitchen • When designing commercial F&B outlets, the following points are important Target Customer Segment (Youth, Men, Women, All) Manner of food Production (Cooking, Grilling, Boiling, Baking, Steaming) Availability of Carpet Area Sample of Restaurant Layout Type of Food (Light Food/Fast Food/Fine Dining Type of Food Distribution (On/Off Premise) Number of Staff Required Chapter 1.5 Sanitation and Safety • Professionalism • Attitude that reflects in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety Why Implement Proper Sanitation and Safety • Poor sanitation and safety can cost a lot of money • The rules presented in this discussion are basic guidelines o Local health departments have more detailed regulations o All food-service operators are responsible for knowing the health department regulations in their own city and state Contaminated • Food contains harmful substances not originally present in it; food that is not pure • Most food-borne illness is the result of eating food that has been contaminated Food Hazard • Any substance in food that can cause illness or injury is called a hazard Four Types of Food Hazards 1. Natural Food Components – seafoods, shellfish, gluten, dairy, peanuts 2. Plant Toxins/Poison – chemicals in the poisonous mushrooms 3. Microorganism – a tiny, usually single-celled organism that can be seen only through a microscope. It has 4 kinds that can contaminate food and cause illness: bacteria, viruses, fungi, and parasites 4. Pathogen – a microorganism that can cause disease Biological Hazard Bacteria • They are in the air, water, ground, on food, skin, and inside the body. They can contaminate food through the ff: Hands Air Coughs & Sneezes Water Other Food Insects Equipment & Utensils Rats & Mice • Classification of Bacteria o Harmless Bacteria o Beneficial Bacteria o Undesirable Bacteria o Disease-Causing Bacteria or Pathogens • Bacterial Pathogens – do not necessarily leave detectable odors or tastes in food, they cannot be detected by smell, taste, or look alone o Intoxications – caused by poisons/toxins the bacteria produce while they are growing in the food o Infections – caused by bacteria or other organisms that get into the intestinal system and attack the body o Toxin-Mediated Infections – caused by poisons the bacteria produce as they grow and multiply in the body Viruses Parasites Bacterial Growth Conditions (FATTOM) o Food – food that has sufficient amount of proteins o Acidity/Alkalinity – neutral environments, neither too acidic nor too alkaline o Time – lag phase (time required for bacteria to adjust new environment) o Temperature – 41F & 135F (5C & 57C) is the food danger zone o Oxygen – Aerobic Bacteria that require oxygen to grow Anaerobic Bacteria that can grow only if there is no air present Facultative Bacteria can survive with or without oxygen o Moisture – bacteria require water to absorb food • Potentially Hazardous Foods (TCS Foods) – foods that provide a good environment for the growth of disease-causing microorganisms, also called as TCS Foods – Time/Temperature Control for Safety Animal Products Plants that are cooked, partially cooked/heat-treated Raw Seed Sprouts Sliced Melons Cut Tomatoes Garlic and Oil Mixtures • Protecting Against Bacteria o Keep bacteria from spreading o Stop bacteria from growing o Kill bacteria • Smaller than bacteria, cannot reproduce or multiply unless they are inside a living cell, can be carried on almost any surface and can survive for days or even months, and inactive or dormant until they enter a living cell • Use living cells to make more viruses and release them into the organism • New viruses enter new cells and continue to multiply • Food-borne Viral Diseases – usually caused by contamination from people, food contact surfaces or contaminated water • • • • • Organisms that can survive by living on or inside another organism Host – the organism a parasite lives in and takes nourishment from It can pass from one host organism to another and complete a different stage of their life cycle in each organism Human parasites – generally transmitted to them from animal hosts, they are usually small – they may be microscopic, but they are larger than bacteria Usually killed by proper cooking or by freezing • Fungi • • • Plant Toxins • • • • • Seafood Toxins • • • • • Examples of it are molds and yeasts – even it causes spoilage, there are some that are not dangerous to human beings Organisms associated primarily with food spoilage rather than food-borne disease Some fungi are beneficial Some molds, however, can produce toxins that can cause allergic reactions and severe disease o Aflatoxin – peanuts, other nuts, corn, cottonseed, & milk, which can cause serious liver disease in some people Some plants are naturally poisonous to human beings To avoid it, avoid plants in which they occur, and products made with those plants It can be transferred in milk from cows that eat plants (ex. Jimsonweed and snake root) or in honey from bees that have gathered nectar from plants (ex. Mountain Laurel) Wild Mushrooms – best known plant toxins are found in here Other toxic plants to avoid – rhubarb leaves, water hemlock, apricot kernels, and nightshades Toxins occur in fish or shellfish that are a kind of algae that contains toxins Cannot be destroyed by cooking Only protection, purchase fish/shellfish from approved suppliers who can certify seafood comes from safe water Puffer Fish – fish toxins present here attacks nervous system and can be fatal Moray Eels – have natural toxins and should be avoided Chemical Hazards • It can be caused by the use of defective, improper equipment or equipment that has been handled improperly • The toxins in the following create symptoms that show themselves very quickly, usually within 30 minutes of eating poisoned food except for lead – which can take years to appear Antimony Cause by storing or cooking acid foods in chipped gray enamelware Cadmium Caused by cadmium-plated ice cube trays or containers Cyanide Caused by silver polish containing cyanide Lead Caused by lead water pipes, solder containing lead or utensils containing lead Copper Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing Zinc Caused by cooking foods in zinc-plated (galvanized) utensils Physical Hazards • Objects that may not be toxic but cause injury or discomfort such as the following Glass Metal Shavings Stones Soil Insects or Insect Parts Hair Allergens • Substance that causes an allergic reaction. It can be from a food as soon as it is eaten in some causes touched; they also may not occur until hours after the food is consumed • Some may lead to unconsciousness or death • It can affect only some people who are said to be allergic to that specific substance • Symptoms Itching Rash/Hives Shortness of Breath Tightness in the throat Swelling of the Eyes and Face • Foods which some people are allergic to Wheat Soy Peanuts & Tree Nuts Eggs Milk & Dairy Fish & Shellfish • Nonbiological Allergens, food additives such as o Nitrites – used in cured meats o Monosodium Glutamate (MSG often used in Asian Foods) • Food-service personnel and dining room staff must be well informed of the ingredients in all menu items and be able to inform customers as needed o If staff does not if a food has allergen § Consult someone who does know § Urge the customer to order a different item Cross-Contamination • Transference of hazardous substances, mainly microorganism, to a food from another food or surface (ex. Equipment, Worktables, or Hands) Personal Hygiene Best Practices • Do not work if you have any communicable diseases or infections • Bathe or shower daily • Wear clean uniforms • Keep hair clean and use hair restraints • Keep facial hair trimmed • Wash your hands often • Cover coughs and sneezes then wash your hands • Do not touch your body • Keep fingernails clean and short. Do not wear nail polish • Do not smoke or chew gum while on duty • Cover cuts and sores with clean bandages • Do not sit on worktables • Wear gloves Food Storage (Rules of Safe Storage) • To prevent contamination of foods • To prevent growth of bacteria that may already be in foods o Perishable foods must be kept out of the FDZ 41F-135F (5C-57C) to prevent bacterial growth Receiving 1. Safe food handling begins the moment food is delivered 2. Inspect all products thoroughly 3. Reject deliveries that do not meet your standards 4. Label and date all foods 5. Store immediately Kind of Food Storage Dry Food 1. Store dry foods in a cool dry place off the floor, Storage away from the wall, and not under a sewer line 2. Keep all containers tightly closed to protect from insects, rodents, and dust. Dry foods can be contaminated, even if they do not need refrigeration Freezer 1. Keep frozen foods at 0F (-18C) or lower Storage & 2. Keep all frozen foods tightly wrapped or Proper packaged to prevent freezer burn Thawing 3. Label and date all items • Thaw frozen foods properly. Do not thaw at room temperature because the surface temperature will go above 41F (5C) before the inside is thawed, resulting in bacterial growth Refrigerator • Keep all perishable foods properly refrigerated Storage • Note: the lower limit of the FDZ (41F/5C) is only the upper limit of refrigerator storage • Most foods keep even better at lower temperatures • Do not overcrowd. Leave space between items so cold air can circulate • Keep doors shut except when removing or putting in foods • Keep shelves and interiors clean • Store raw and cooked items separately, if possible. If not, keep cooked items above raw foods to prevent contamination by means of drips and spills • Keep foods wrapped/covered in sanitary containers. Do not let unsanitary surfaces touch food • Chill foods as quickly as possible over ice or in a cold-water bath before placing in the ref • When serving, do not heap foods such as protein salads above container level in a cold bainmarie or refrigerated table. The food above this level will not stay cold enough Hot Food Holding • Steam Tables – used to keep parts of all foods hot for service, above 135 F (57C) at all times • Keep foods covered • Bring foods to holding temperature as quickly as possible by using ovens, steamers, rangetop pots and pans, or other cooking equipment o Do not warm cold foods by placing them directly in the steam table; they will take too long to heat, and bacteria will have time to grow • Do not let ready-to-eat foods come in contact with any contaminated surface Minimum Internal Cooking Temperature • Internal temperature for food where microorganisms are killed o Food must be held at that temp for a specified period for the food to be considered safe o It must be measured into 3 or 2 places, always inserting the thermometer into the thickest part of the food § Use sanitary thermometers that are accurate Food Handling and Preparation (Cooling Procedures) Two-Stage Cooling Method • One-Stage Cooling Method • • • Cool foods from 135F (57C) to 70F (21C) in no more than 2 hours, and then from 70F (21C) to below 41F (5C) within an additional 4 hrs, for a total cooling time of no more than 6 hrs Cool foods to below 41F (5C) in no more than 4 hrs If it does not reach temp in 4hrs, it must be reheated to 165F (74C) and held at that temp for atleast 15 secs and then cooled again It should be used if the item was made from potentially hazardous foods that were at room temperature when preparation began Cleaning and Sanitizing Equipment Manual • Scrape and rinse Dishwashing • Wash • Rinse • Sanitize • Drain and Air Dry Mechanical • Scrape and rinse Dishwashing • Rack dishes • Run for full cycle • Sanitize o Heat units 180F (82C) o Chemical Units 120F (49C) Rodent & Insect Control • Rats, mice, flies, cockroaches can spread disease to food and contact surfaces • 4 ways to prevent them Build them out Eliminate harborage and breeding places Eliminate food supply Exterminate Setting A System for Food Safety Hazard Analysis Critical Control Point (HACCP System) • Its purpose is to identify, monitor, and control dangers of food contamination. It has seven steps 1. Assess hazards 2. Identify critical control points (CCPs) 3. Set up standards or limits for CCPs 4. Set up procedures for monitoring CCPs 5. Establish corrective actions 6. Set up a recordkeeping system 7. Verify the system is working • The Flow of Food – refers to the movement of food through a food-service operation – from receiving to storage, preparation, and service, until it gets to the final consumer o Receiving raw ingredients o Storing raw ingredients o Preparing raw ingredients o Cooking o Holding and serving o Cooling and storing leftovers o Reheating, holding, storing leftovers • Assessing Hazards – process of identifying which of the following dangerous conditions can occur every step of the process. These hazards can be divided into 3 categories o o o • o o Contamination – such as cross-contamination from a soiled cutting surface, torn packaging that permits insect infestation, working on food without washing hands, and spilling cleaning chemicals on food Growth of Bacteria and other Pathogens – due to condition as inadequate refrigeration or storage and holding hot foods below 135F (57C) Survival of pathogens or the continued presence of toxins, usually because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces Critical Control Points – stages at which a worker can control the hazards For any given hazard there may be several control points or several chances to control the hazard The last control point at which a worker can control a particular hazard is especially important to determine because this is the last chance to prevent a possible danger The Safe Workplace • It is the one that monitors, prevents, and deals with the following Cuts Burns Fires Injuries from machine and equipment Falls Strains and Injuries from lifting fruits & vegetables), Central Luzon (lowland vegetables) – domestic markets for fresh produce • Can also refer to a collection of activities that results in transfer of ownership of food from producer to consumer o Market Distribution – continuum of exchange activities • Food System – contemporary phrase to reference markets, it refers to a continuum of activities involved in moving food from fark to fork Food System • Activities include growing, harvesting, processing, producing, manufacturing, packaging, marketing, distributing, selling, serving, and consuming food • A cyclical process that emphasizes food safety, security, and ultimately returning nutrients to production through waste management practices such as composting and recycling • It has several tiers – personal (backyard gardens), local, community, regional, domestic, and global Market Distribution • Products are distributed through a series of channels and transfer of ownership • Food is distributed from sources to consumers through a series of market channels Chapter 2.1 Purchasing Purchasing • Management function focused on securing resources needed to operate a foodservice • Also called as procurement – process of securing the right product for a facility at the right time and in a form that meets preestablished standards for quantity, quality, and price Basic Flow of Purchasing Activities 1. Identify needs by planning new or reviewing existing menus for each business unit of the foodservice organization 2. Determine standards of quality for each food item and write the specification 3. Estimate quantities needed 4. Calculate desired inventory or stock levels of each item 5. Identify the amounts to purchase by subtracting stock levels from desired quantities 6. Develop purchase order 7. Conduct market research on potential vendors’ product availability 8. Select and negotiate with investors Market • In the context of purchasing – reflection of several concepts related to the products available for purchase and the processes involved in moving them from the original source of supply to the point of service, or from field to fork • Used in reference to commodities or the raw agricultural products used to produce foods, ex. meat, grain, and milk markets • Refers to the geographic locations of the growing or production regions of food sources, ex. Baguio (upland Market Channels • The food processing, and distribution system, beginning with the grower of raw food products and ending at the final customer or point of consumption • Components of the distribution system include growing, harvesting, storage, processing, manufacturing, transportation, packaging, and distribution • Channel – simply a segment of the distribution process where an exchange of ownership occurs o Ex. A farmer who grows wheat sells the postharvest product to a mill where the wheat is processed into flour. The farmer-to-mill exchange is a channel • Aside from exchange of ownership, there is a change in form and consequently added cost o Costs increase at each exchange point and are ultimately passed along to the consumers at the end of the distribution system • Today, there is much interest in reducing, if not eliminating, the middle channels and purchasing directly from the original source • As interest in environmental protection, fresh product, and support of local economies increases, food service operations are seeking to increase their purchases from local producers • • Intermediaries or Middlemen • Movement of products through the distribution system is guided through their work • They act as conduits between the manufacturers, distributors and consumers Most Common Middlemen who influence the Foodservice Segment Brokers • • • Manufacturer’s • Representative • Paid on commission by the manufacturers, often a percentage of the product sold to distributors or directly to the end user Introduce new products to potential buyers Makes money on the volume of food they move Direct Representation – another approach to product movement that some manufacturers use. They hire their own product representative or agent instead of investing in a broker May visit a foodservice to introduce a new product and provide samples Understanding the Market • It is dynamic and everchanging, and the food buyer must be alert to trends and conditions that affect it • Government policy, economic trends, and adverse weather conditions are but a few of the factors that demand the attention of the buyer • Exchange of information between seller and buyer is an important function of the market and is made possible through media – internet, trade association newsletters, local and federal market reports, and the press • Other sources of market information are technical and trade association meetings and magazines, research reports, communication with sales representatives and visits to the markets and wholesale distributors • Adverse growing conditions can affect food prices, as can unusual consumer demands and seasonal variations. Some foods are relatively stable in price and follow general economic conditions; other are more perishable and have greater price fluctuations during the year Most fresh fruits and vegetables are considered best at the heigh of the production season, particularly those within a given market area However, processing of fresh produce and changes in transportation, refrigeration, and storage facilities have greatly expanded the availability of these products year round. Stocks of processed foods may be high or depleted at time, which will affect both price and availability Market Regulation • These are food and inspection programs – markets and the function of purchasing are regulated at the federal, state, and local levels • The safety and wholesomeness of food supply are ensured through government safety and inspection programs. Quality is defined and ensured through grading services, which are not to be confused with the inspection programs • Government safety and inspection programs are used to evaluate foods for signs of disease, bacteria, chemicals, infestation, filth, or any other factor that may render the food item unfit for human consumption • All foods shipped in interstate commerce must meet the federal requirements of federal laws and regulations. Foods sold in intrastate commerce must meet state and local regulations that are at least equal to the federal requirements Interstate Commerce Intrastate Commerce Financial transactions Financial transactions (buying (buying and selling of goods) and selling of goods) carried on carried on between states within state boundaries Department of Health and Human Services • The major responsibility for ensuring safe, wholesome food lies with the US Department of agriculture (USDA) and the Food and Drug Administration (FDA) • In PH, Department of Agriculture (DA), and the Food and Drug Administration (FDA) under Department of Health (DOH) USDA • • US Department of Agriculture The Food and Safety and Inspection Service is responsible for enforcing the Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Inspection Act • • FDA • • • • Inspection of commodities for wholesomeness is mandatory for meats, poultry, and fresh shell eggs An official stamp affixed to the product indicates that the product passed inspection under sanitary conditions Enforcement agency within the Department of Health and Human Services that is responsible for the enforcement of the federal Food, Drug, and Cosmetic Act; the Fair Packaging and Labeling Act; and the Nutritional Labeling and Education Act among others It is responsible for enforcing federal labeling requirements, first made mandatory with the passage of the Fair Packaging and Labeling Act of 1996 In PH, FDA AO. 88-B of 1984 and FDA AO 2014-030 They cover production, manufacture, and distribution of all food involved in interstate commerce except meat, poultry, and eggs Food, Drug, and Cosmetic Act • Under this no food may enter interstate commerce that is deemed adulterated or misbranded • Food is adulterated under the following conditions: o It contains substances that are injurious to health o Any part of it is filthy or decomposed o It has been prepared or held under unsanitary conditions o It contains portions of diseased animals Misbranded • A food product whose label either does not include information mandated by law or includes misleading information Standards • of Identity • Standards • of Quality • Standards • of Fill National Marine and The DA also determines and enforces standards of identity, quality, and fill It defines what a food product must contain to be called by a certain name Applicable primarily to canned fruits and vegetables These standards limit and define the number and kinds of defects permitted. They do not provide a basis for comparing foods as do grades, but they do establish minimum quality requirements Regulate the quantity of food in a container. They tell the packer how full the container must be to avoid deceiving the consumer • Voluntary inspection system for fish, fish products, and grade standards for some products is controlled by the Fisheries Service • US Public • Health Service • Environmental • Protection Agency Department of • Treasury National Marine and Fisheries Service, an agency of the Department of Commerce In PH, Bureau of Fisheries and Aquatic Resources (BFAR) Concerned primarily with control of infections and contagious disease but is also responsible for the safety of some foods It is responsible for the inspection of some shellfish, and they advise state and local governments on sanitation standards for the production, processing, and distribution of milk Regulates pesticides, its responsibilities include setting tolerance levels for pesticide residues in foods, establishing the safety of new pesticides, and providing educational materials on the safe use of pesticides. They also determine quality standards for water Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) in DOT – responsible for monitoring the production, distribution, and labeling of alcoholic beverages. This includes all alcoholic beverages except those that contain less than 7%, which are monitored by FDA Buyer • Member of the professional administrative team and is held to high standards of work performance and ethical behavior • Food and supplies for a foodservice organization may be purchased by an individual, by a purchasing department, or through a cooperative arrangement with other institutions, depending on the size and ownership of the organization and its procurement policies • In a small operation, the buying may be done by the manager as part of his or her responsibilities • Purchasing the amount and quality of food required for the foodservice within the limitations imposed by the budget and financial policies of the organization requires knowledge of internal and external factors Internal Factors • External • Factors The customers, the menus, recipes, labor availability, and skills, equipment, storage facilities, and quantities of foods needed Marketing system, food standards and quality, product availability, and purchasing methods Negotiation • The communication skill used by individuals to confer with others to reach an agreement or compromise • Excellence in a number of communication skills is essential for the successful buyer. The ability to establish professional working partnerships through the sound interpersonal skills and technical writing skills is key to the development of effective specifications and contracts • Buyer must be diligent in seeing that the products of best value for the organization are secured. Therefore, a communication skill that is of particular importance to the function of purchasing is that of negotiation Ethics in Purchasing • Ethics – science of morals in human behavior • Buying demands integrity, maturity, negotiation skills, and commitment to a high standard of ethics • Buyers may be subjected to bribes and other kinds of inducements to influence buying decisions • Collusion – refers to a secret arrangement or understanding between the buyer and the seller for fraudulent purposes • Kickbacks – common example, buyer accepts something of personal value (money or merchandise) from the vendor in exchange for a sale • Less obvious conflicts may come in the form of free lunches, holiday gifts, and free samples • Violations of professionalism in purchasing should be clearly identifies in the organization’s policy on ethics (code of ethics) o No gifts or other favors should be accepted that could compromise the buyer’s ability to make objective purchasing decisions Structure of Purchasing • It varies depending on the size and type of organization • Foodservice operations work under different types of purchasing arrangements depending on a number of factors – organizational size, ownership, and geographic location Centralized Purchasing • • • Purchasing Department rather than Department Manager is responsible for obtaining needed supplies and equipment for all units in the organization Used in many large organizations – universities, schools, multiple-unit restaurants, and hospitals One potential disadvantage – friction can develop between the purchasing department and the foodservice unit if there is not a clear understanding of Group or • Cooperative Purchasing • • • decision-making authority, especially on quality standards Beneficial for buyer to increase volume and lower service requirements to improve leverage with suppliers and thus buy at lower prices Efforts to increase volume have led some foodservice directors to consolidate their buying power with that of other organizations in this arrangement Ex. Several hospitals in a metropolitan areas may combine their purchases to obtain lower prices and possibly more favorable service arrangements; or in smaller communities, two or more dissimilar foodservice, such as school, hospital, and nursing home, may join in a cooperative purchasing agreement It is different from central purchasing in that members of the group are independent organizations and are not under the same management or within one organization. In this, members are usually units of a larger system such as schools in a citywide or countywide system Vendors and Food Distributors • Foodservice can purchase food and products from a wide variety of vendors • The selection of suppliers, or vendors is one of the most important decisions that must be made in a purchasing program • Management and those with purchasing authority need to work together to establish quality standards for food and supplies to be purchased, and to conduct a market search for reliable vendors that are able to furnish the desired products Categories of Vendors or Food Distributors Broadline • Carries large inventories of food and supplies, representing numerous specialty vendors, in attempt to meet nearly every need that a single foodservice may have • Are likely to carry chemicals, paper products, and equipment Specialty • Typically carries limited product line Vendors A buyer new to a foodservice operation can locate vendors through numerous resources, including: Internet Trade Journals and Publications Foodservice Operators Trade Shows Notes: • A key responsibility of the buyer in initiating a professional working relationship with a vendor is to evaluate carefully the vendor’s scope of products and services • The buyer should carefully evaluate the product line of the potential vendor to assess availability of needed products and to ensure that the products meet the quality standards of the organization • Details of delivery schedules, payment policies, and contingency plans for situations in which standards are not met should be known by the buyer • Many vendors provide support equipment or service programs with the purchase of certain food products o Value-Added Services – purchase of a product at no additional cost • Location and size of the foodservice are important factors in the selection of a supplier. If the operation is located in or near a large metropolitan area, there may be several suppliers that could meet quantity and quality needs and whose delivery schedules are satisfactory for the foodservice • For an operation in a small or remote location, part or all of its supplies may be purchased locally. In this situation, the buyer should be sure that the vendors carry adequate stocks and are able to replenish products quickly Methods of Purchasing Informal/Open- • Market Buying • • Formal CompetitiveBid Buying • Commonly used method of buying especially in smaller foodservice operations Its system involves ordering needed food and supplies from a selected list of vendors based on a daily, weekly, or monthly price quotation Only vendors who give reliable service and competitive prices should be considered for openmarket buying Written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices, within a stated time, for the items listed Variations on Method or Purchasing Cost-Plus • Buyer agrees to buy certain items from a Purchasing purveyor for an agreed-on period of time based on a fixed markup over the vendor’s cost Prime • It involves a formal agreement (secured Vending through a bid or informally) with a single Blanket Purchase Agreement • Just-in• Time Purchasing vendor to supply the majority of product needs Sometimes used when a wide variety of items are purchased from local supplier, but the exact items, quantities, and delivery requirements are not known in advance and may vary. Vendors agree to furnish – on a “charge account” basis Inventory and production planning strategy where the product is purchased in the exact quantities required for a specific production run and delivered “just in time” to meet production demand Product Selection • Deciding on the form in which food is to be purchased is a major decision that requires careful study. Form refers to the physical shape (whole, sections, diced, etc) and temperature (dry, frozen, refrigerated) • Costs involved in the purchase and use of fresh or natural forms of food versus partially prepared or ready-to-eat foods and the acceptability of such items by the consumer are major factors to consider Make-or-Buy Decisions Quality Evaluate whether quality standard, as defined by and for organization, can be achieved Equipment Assess availability, capacity, and batch turnover time to ensure that product demand can be met Labor Evaluate availability, current skills, and training needs Time Evaluate product setup, production, and service time based on forecasted demand for the product Inventory Gauge needed storage and holding space Total Cost Conduct complete cost analysis of all resources expended to make or buy product. Use cost as decision basis after other factors have been carefully analyzed Food Quality Quality • Standards • Grades • Quality – may refer to wholesomeness