d1.hcc.cl2.05 slide 1. organise food service operations this unit comprises five elements: plan for...

ORGANISE FOOD SERVICE OPERATIONS

D1.HCC.CL2.05

Slide 1

Organise food service operations

This Unit comprises five Elements:

Plan for food service production

Prepare and produce food items for food service

Set up kitchen for food service

Hold and store products for food service

Store products after for food service to maintain quality

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer or supervisor

Slide 3

Plan for food service production

Performance Criteria for this Element are:

Plan menu for specific event/occasion including resources

Determine quantities required for food items as per standard recipes

Order products required from suppliers with specifications for products

Prepare production sheets/work schedules

Slide 4


The menu:

Must be prepared for every service or food production session

Is a list of dishes to be offered to customers and prepared by the kitchen

Is the basis of all kitchen planning and control

Provides the foundation for all kitchen activities

Slide 5


Reasons to plan menus - to:

Meet customer needs and expectations

Provide basis for ordering food from suppliers

Check required ingredients are available

Verify required production and service equipment is available

(Continued)

Slide 6


Confirm dishes can be served as required

Ensure staff can produce the required menu items

Allow ‘standard recipes’ to be developed

Confirm food cost and required profit can be achieved

Include local ingredients

Balance the dishes on the menu

Slide 7


Menus may need to be prepared for:

Normal day-to-day operations

Specific occasions

Slide 8


People to liaise with when developing menus:

Management

Clients, customers

Marketing department

Other kitchen staff

Food service supervisor

Nominated food specialist consultants

Slide 9


Menu options:

A la carte

Table d’hôte

Cyclical

(Continued)

Slide 10


Special needs – on cultural, religious, health or lifestyle basis

Children’s menu

Buffet

Slide 11

Determine quantities required for food items as per standard recipesRecipes for dishes:

Are formulae for menu items listing:

• Ingredients required

• Preparation method

Contain a range of standard information to assist with the production and service of the dish

Slide 12

Determine quantities required for food items as per standard recipesKitchens use ‘Standard recipes’ for dishes to:

Maintain consistent quality of menu items

Establish food cost

Control portion size

Determine food cost percentage for each dish

Allow accurate food orders to be written

Assist with staff training

Slide 13


Activities in calculating quantities required for food items:

Review previous trade figures

Talk to the client

Read contracted arrangements

Check bookings

(Continued)

Slide 14


Know specific session information and venue requirements and preferences

Understand operational protocols for the food outlet

Slide 15

Determine quantities required for food items as per standard recipes‘Adjusting the recipe’:

Is the term used for activities required to alter the quantity of ingredients needed to produce a volume of a menu item different to the indicated yield for that item on the Standard recipe

Slide 16

Order from suppliers with specifications for products

Suppliers can be classified as:

Wholesalers

Retailers

Wholesalers and retailers

‘Preferred suppliers’

Slide 17

Order from suppliers with specifications for productsSupplier categories:

General produce

Butchers and poultry suppliers

Baker

Dairy

Seafood

Greengrocer

Specialist local suppliers

Slide 18


In relation to ordering food:

Different venues do different things

Not all suppliers offer all ordering options

Must follow house policies and procedures

Slide 19

Order from suppliers with specifications for productsWays to order food from suppliers:

Electronic ordering systems

By telephone

Using ‘Purchase Orders’

(Continued)

Slide 20

Order from suppliers with specifications for productsProduct information which needs to included when ordering food:

Description of item

Amount required

Size of items/containers/packages

Slide 21

Order from suppliers with specifications for productsBusiness information which needs to included when ordering food:

Venue name

Trading name

Password/code to identify the business

Day/time delivery is required

Address for delivery

Slide 22

Order from suppliers with specifications for productsFood purchase specifications:

Used to specify the quality and standards of food required by the purchaser

Most venues do not use them

Used mainly by hospitals, fast food franchises and large volume operators

Many suppliers do not provide items in response to food purchase specifications

Slide 23

Order from suppliers with specifications for productsReasons to use food purchase specifications:

Maintain standard/quality of menu items

Control/define quality of ingredients bought

Eliminate doubt/confusion about what is required

Save labour

Provide a basis for competitive tendering

Give certainty about cost of ingredients

Slide 24

Order from suppliers with specifications for productsContents of food purchase specifications:

Product name

Product category

Quality specifications – as appropriate to the individual food item

(Continued)

Slide 25


Packing/packaging format

Nutritional content/requirements

Labelling data required

Brand name – where applicable

Photograph of what is required

Variety – where applicable

(Continued)

Slide 26


Storage requirements required for the item

Intended use of the product

Special instructions relating to individual products

Identification of substitute product – if relevant

Maximum cost price

Delivery temperature

Slide 27

Prepare production sheets/work schedulesProduction sheets/work schedules:

Not all kitchens use them

They (their content) varies between venues

Where used, they should be prepared for every session

Sets food production targets for the session

Slide 28

Prepare production sheets/work schedulesProduction sheets/work schedules identify:

Menu items to be produced

Quantity to be produced

Kitchen section responsible for production

Start time for production

Required time for each item

Slide 29

Prepare production sheets/work schedules

Production sheets/work schedules are used to:

Force the planning of food production

Provide (another) basis for food orders

Assist kitchen communication

Underpin preparation of work flow sheets

Guide and control food production

Slide 30

Summary – Element 1

When planning for food service production:

Develop the menu to accommodate all known venue requirements and customer requests

Consult with others when planning the menu

Determine service requirements as part of the menu planning process

Create/use standard recipes

(Continued)

Slide 31


Calculate quantities of ingredients needed to produce the amount and type of food required

Order food/ingredients from suppliers adhering to established internal restrictions and operational protocols

Use food purchase specifications (where appropriate) to assist in the food ordering process

Generate and share a production sheet/work schedule for each session to facilitate food production

Slide 32

Prepare and produce food items for food service


Identify and plan work flow

Communicate with production team

Slide 33


Work flow sheets/work plans are:

A sequential list of all the tasks which need to be done

A series of timelines identifying when activities should start and the time they need to be completed

An allocation of work to individual/sections

Also called ‘work plans’

Not used by/in every kitchen

Slide 34


Work flow sheets/work plans are used to:

Help ensure necessary food preparation and production for a service session can be completed as required

Integrate the wide variety of kitchen activities into a cohesive whole

Allocate work

Optimise efficiency and productivity

(Continued)

Slide 35


Schedule and prioritise work

Verify the required work can be completed in the time available

Identify potential problems with timing and sequencing

Slide 36


When preparing work flow sheets/work plans:

Watch/learn from more experienced staff

Work ‘backwards’

List/cover all items required

Accept you will need to ‘draft and revise’

(Continued)

Slide 37


Use a template – if available

The roster for the session must provide the basis

Allocate tasks according to identified roles and responsibilities

Share with staff

Incorporate ‘lessons learned’ from previous sheets/plans

(Continued)

Slide 38


Develop each one to

• Meet specific session needs

• Avoid production bottle-necks

• Identify resources available

• Include/specify constraints/parameters

File all work flow sheets/plans

Slide 39


The ‘Production team’ is anyone involved in:

Preparing, producing and plating food

Purchasing, receiving, storing and issuing food

Cleaning food areas and equipment

Washing crockery, cutlery, pots and pans

Slide 40


Communication in the kitchen is required:

On a regular and scheduled basis

and

On an on-going basis during the shift or session

Slide 41


Kitchen communication is mainly:

Written

Verbal, supplemented by hand signals

Slide 42


Points to note about communication:

It is two-way process – ‘feedback’ is a critical element

Must be free, open, honest and timely

Staff may need to be encouraged to communicate

Language may be an issue

Be aware of the ‘barriers to communication in the kitchen

Slide 43


Communication topics in a kitchen:

Task allocation

Timing requirements

Food orders

Service protocols

Responses to complaints

Slide 44


When preparing and producing food items for food service:

Prepare a work flow sheet/work plan for every session

Share/communicate the work flow sheet/work plan with staff

Hold staff briefings at the start of every shift/food production session

Ensure work flow sheets/work plans reflect production sheet/work schedule targets

Slide 45


Realise service time is the key criterion when preparing plans and producing food – work backwards from the required service time to determine starting times for tasks

Obtain assistance when developing your first work flow sheets/work plans

Strive to meet all internally and externally imposed requirements/requests

Communicate effectively with others

Understand the kitchen can be a difficult communication environment

Accept feedback is necessary for true communication to occur

Slide 46

Set up kitchen for food service


Place personnel ready for service

Allocate equipment

Determine service style to suit operation

Determine service flow for service style

Slide 47


‘Plating’ = putting food onto service platforms ready for:

Collection by service staff

Service to customers

Slide 48


‘The pass’:

Where wait staff place orders

Where plated meals are checked and released to wait staff

Slide 49


The pass:

Separates kitchen from dining area

Is under control of Chef – who:

• Takes orders from wait staff

• Coordinates food production and plating to meet orders

• Checks each dish before release

Slide 50


Allocation of staff ready for service must address:

Adequate training in how to plate dishes

Allocation of specific duties to individuals

Optimum location of each person in relation to the food being plated

(Continued)

Slide 51


Plating staff should be relieved of other duties while plating and serving

There must be ‘sufficient’ staff

Plating staff should be given adequate support staff

Slide 52


It is important to produce a consistent appearance of menu items when plating:

So all meals look the same

So dishes look ‘as described’ on menu

So customers get what they pay for

To underpin the value-for-money each dish represents

To help control portion size

To create and meet guest expectations

Slide 53


When plating pay attention to ensure meals are plated to:

Be of consistent quality

Look neat and attractive

Reflect advertised images of the food

Avoid spills or drips

Inspire and tempt diners

Slide 54


Further plating considerations:

All plates of the same meal should look identical

Colour photographs should be used to guide plating

Correct type and size plate must be used

Balance for each dish must be achieved

All plates must be checked prior to sending

Slide 55


Plate cleaning must address:

No drips, spills, spots or run marks on plates

No smudges are created by removing drips, spills, spots or run marks

No finger marks on plates

Slide 56


Presentation standards for plating should address:

Where foods are placed on the plate

Where garnishes are placed

Timing targets for plating each meal

Temperature of the finished product

Need to accommodate special requests

Slide 57


Additional plating considerations:

Eye appeal

Colour and contrast

Height and depth

Slide 58


Customers make judgements about all of the following based on the way a meal looks on the plate:

Professionalism of staff , the kitchen and the venue

Care and attention paid to everything

Food safety

Product quality

Slide 59


Customer perception is also impacted by:

Prices charged and perceived value-for-money

Décor and ambience

Service levels and standards

Location and facilities

Range of choice

Options available for selection

Slide 60

Allocate equipment

Background to allocation of service equipment:

Service equipment and service platforms are used for plating, decorating and displaying dishes

All items must be ready before service starts

Disposable gloves must be worn if bare hands will touch food during the plating process

Slide 61

Allocate equipment

Requirements for all service equipment and utensils:

In good condition

Clean and sanitised

No chips or cracks in plates and bowls

Sufficient in quantity

Equipment to be made from food grade material

Slide 62

Allocate equipment

Tables and bench space for plating:

Must be cleaned and sanitised before and after each use

Should be dedicated only to plating once in use for that task

Must be no eating over these surfaces

Spills must be cleaned immediately

Slide 63

Allocate equipment

Service items and utensils:

Tongs

Palette knife

Kitchen spatula

Ladle

Egg lifter

Squeeze bottles

(Continued)

Slide 64

Allocate equipment

Cutting or chopping board

Carving knife and fork

Service trolleys and trays

Cake lifters

Spoodles

Heat cloths

Slide 65

Allocate equipment

Service and portion control utensils:

Service spoons

Soup ladles

Cake portion guides

Ice cream scoops

(Continued)

Slide 66

Allocate equipment

Plastic tubs

Measuring spoons

Measuring cups

Measuring jugs

Scoops

Slide 67

Allocate equipment

Service platforms = basis for food presentation:

Traditionally ‘plates and bowls’

Normally ‘round’ or ‘oval’ but may be angular

Usually ceramic

Commonly white in colour

Slide 68

Allocate equipment

Examples of plates and bowls:

Main course plate

Entrée plate

Side plate

Oval plate

Deep plate

Rectangular plate

(Continued)

Slide 69

Allocate equipment

Rounded square plate

Square plate

Triangular plate

Soup or pasta bowl

Gratin dish

Ramekin, soufflé dish

Slide 70

Allocate equipment

Innovative service platforms:

Slate tile

Banana leaf

Sizzle plate

Slide 71

Allocate equipment

Display service platforms:

Used for quantity/bulk food display and presentation

Add ‘height’ and ‘depth’ to the layout

Commonly stainless steel, polished silver or glass

Slide 72

Allocate equipment

Examples of display service platforms:

Oval platters

Round salvers

Rectangular platters

Cake stands

3-tier stand

Decorative tier stand

Slide 73

Allocate equipment

‘Props’ (‘food props’):

Compliment food displays

Can enhance a theme

Add a different dimension to displays

Create interest

Slide 74

Allocate equipment

Examples of food props:

Woven baskets

Wine bottles

Wooden boats

Table runners

Artificial plants

Slide 75


Service style selected for a meal will be determined or influenced by:

Time of day, service session

Occasion

Number of courses

(Continued)

Slide 76


Time constraints

Other activities

Customer preferences

Number of guests

Cuisine style

Menu style

Slide 77


Popular service styles:

A la carte

Function service

(Continued)

Slide 78


Buffet service

Stand-up service – with finger foods

(Continued)

Slide 79


Family service

Gueridon service

(Continued)

Slide 80


Silver service – spoon and fork service

Slide 81

Determine service flow for service style‘Service flow’ refers to:

Activities to enable and support plating of food

Planning and sequencing of those activities in the most efficient and effective manner

Slide 82

Determine service flow for service styleFactors to consider when determining service flow:

The unique nature of every service session – taking into account (for example):

• Service style

• Whether ‘production line’ plating or ‘individual’ plating is most appropriate

(Continued)

Slide 83

Determine service flow for service style Need to allocate sufficient space for plating and service

Need to allocate sufficient resources, equipment and utensils

Need to allocate sufficient staff

Need to allocate individual tasks and roles

Need to factor in required service times

Slide 84


When setting up kitchen for food service:

Allocate staff to the serving/plating process

Train staff in food presentation requirements and standards

Allocate sufficient and appropriate service and portioning equipment and utensils to plating activities

Ensure consistent and attractive appearance of food on the plate

Select appropriate food service and display platforms

Factor in the need for standard portion sizes

Slide 85


Check the visual appearance of meals and plates before they are released for service

Understand the impacting of plating food on customer perception of the venue

Determine an appropriate service style to reflect menu, customer preferences and operational requirements

Establish a service flow to support and enable the requirements of the service style and menu

Slide 86

Hold and store products for food servicePerformance Criteria for this Element are:

Use appropriate preparation and cooking methods

Use appropriate equipment

Follow food safety requirements

Hold menu items

Reheat menu items

Serve and present food items in line with customer volume

Slide 87

Use appropriate preparation and cooking methods‘Mise en place’ (Fr) = to put in place:

Activities can include (for example):

• Obtaining and measuring ingredients

• Obtaining cooking and preparation equipment

• Preparing ingredients

• Verifying all utensils and requirements are ready for use

Slide 88

Use appropriate preparation and cooking methodsMise en place is done to get everything ready to prepare and produce a dish – not undertaking mise en place can result in:

Lower quality end products

Food wastage

Less customer satisfaction

Reduced potential for repeat and referral business

Slow service

Slide 89

Use appropriate preparation and cooking methodsWashing and cleaning fruits and vegetables:

Should be standard practice for all fruits and vegetables used

Use a sanitiser

Wash in cold water

Wash well, and wash several times

Scrub root vegetables with stiff brush under running water

Drain after washing

Slide 90


Peeling and trimming:

Should be done after washing and cleaning

A peeler, a chef’s knife or a paring knife may be used

Slide 91

Use appropriate preparation and cooking methodsPeelings:

Are the outside skins, tops and tails from fruit and vegetables

May be discarded

Should be ‘thin’ to preserve nutrients and save wastage

Slide 92


Trimmings:

Are edible off-cuts

Can be used in stocks, soups, mirepoix and purees

May turn brown so soak in cold water (or treat appropriately)

Slide 93

Use appropriate preparation and cooking methodsCutting:

Speed is important

Uniformity and accuracy of cuts is more important

Safety is most important

Mincing = cutting into very small pieces

Dicing = cutting into (slightly) larger pieces

End use of the item determines if it is minced or diced

Slide 94

Use appropriate preparation and cooking methodsOther ‘cutting’ terms:

Slice = cut a thin, broad, flat piece of food, usually by using a sawing action

Chop = cut into uneven bits by using short, sharp blows

Shred = cut into very fine, irregular strips

Crush = cut into fine, medium or coarse particles

Slide 95

Use appropriate preparation and cooking methodsExamples of cuts:

Julienne = strips of vegetables/meats that measure 2 mm x 2 mm x 40 mm long

Macedoine = cubes 8 mm x 8 mm x 8 mm

Bâtonnet = baton cut 6 mm x 6 mm x 45 mm

Jardiniere = small batons 4 mm x 4 mm x 20 mm

Slide 96


Paysanne = round shapes 15 mm in diameter; squares and triangles must have 5 to 10 mm thickness

Lozenge = diamond-shape cut about 6 mm thick

Brunoise = small cubes 2 mm x 2 mm x 2 mm

Rondelle = coin-shape: thin for salads

Oblique/roll cut = slices where sides are not parallel

Slide 97


‘Turned’ vegetables:

Barrel-shape

Enhances presentation

Use a turning or paring knife

Slide 98


Preparing citrus fruit – there are three common cuts:

Peeled slices

Wedges

Segments

Slide 99


‘Cooking style’:

Cooking = the application of heat

Many different ways to apply heat

Recipe determines method

Menu often mentions cooking style

Slide 100

Use appropriate preparation and cooking methodsExamples of cooking styles:

Boiling

Poaching

Braising

Stewing

Steaming

(Continued)

Slide 101

Use appropriate preparation and cooking methods Deep frying

Baking

Roasting

Grilling

Shallow frying

En papillote

(Continued)

Slide 102


Equipment:

Is required to produce/prepare food

Selection of the right equipment is necessary for the efficient production of menu items

Classified as:

• Utensils

• Mechanical

• Large/fixed

Slide 103


Utensils – examples include:

Mouli

Chinois

Whisk

Ricer

Slide 104


Examples of mechanical equipment:

Mixers

Slicers

Food processors

Slide 105


Examples of large, fixed equipment:

Stoves

Salamanders

Steamers

Bain Maries

(Continued)

Slide 106


Bowl cutter

Mincer

Deep fryer

Rotisserie

Brat pan

Slide 107


Factors to consider when selecting equipment to use:

Select ‘big enough’ bowls, pans, boards, trays to hold ingredients

Select ‘small enough’ items to allow quick cooling, refrigeration or freezing of prepared foods

Slide 108


Reasons to select correct equipment:

Reduces preparation time

Saves energy

Increases safety

Increases output

Saves labour

Achieves better results

Slide 109


The following are critical in relation to food safety:

Observe local legislated food requirements

Follow applicable Food Safety Plan or Program

Adhere to all relevant workplace policies and procedures

All food handlers must complete required food handler training

Slide 110


Scope of food safety includes:

Purchasing food

Receiving food

Storing food

De-frosting frozen food

(Continued)

Slide 111


Preparing and cooking food – including cooling of hot food

Holding of hot and cold food

Re-heating of cooked food

Serving food

Self-service of food

Slide 112


Workplaces may also require you to comply with house rules regarding:

Cleaning and sanitising

Food handling techniques

Personal hygiene

(Continued)

Slide 113


Equipment maintenance

Use of food thermometers

Pest control

Waste disposal

Food recalls

Slide 114


Potentially hazardous foods:

Must be stored out of the Temperature Danger Zone (5°C to 60°C)

Are high protein, high moisture, low acid foods

Also known as ‘high risk’ foods

Slide 115


Potentially hazardous (high risk) foods include:

Milk and milk products

Egg products

Meat and poultry – all types, all cuts

(Continued)

Slide 116


Smallgoods products – but not salami

Processed meat products

Fish, shellfish and fish products

Prepared foods containing potentially hazardous food items

Slide 117


The ‘Temperature Danger Zone’ (TDZ):

The temperature range in which bacteria multiply most rapidly (5°C to 60°C)

High risk food must be kept out of this range whenever possible

All time food spends in this Zone is cumulative

Slide 118


The 2/4 Rule states:

High risk food in the TDZ for 4 hours or more must be thrown out

High risk food in the TDZ for 2 hours can be refrigerated and returned to TDZ for another 2 hours

High risk food in the TDZ for 2 hours must be cooked or eaten in the next 2 hours or thrown out

Slide 119


A properly calibrated probe thermometer should be available in every food premises – it must be:

Readily available for use

Checked for accuracy at least every 6 months

Accurate to plus or minus 1°C

Slide 120


Cleaned and sanitised between uses

Allowed to reach room temperature when alternating between hot and cold food items

Treated with care

Slide 121


Personal hygiene practices for food handlers:

Avoid touching food with bare hands

Avoid touching food-contact surfaces with bare hands

Do not wear jewellery on hands or wrists

(Continued)

Slide 122


Control and or cover facial hair

Keep fingernails short, clean and without polish or decorations

Wear only clean clothing

Do not wear food handling clothes to and from work

(Continued)

Slide 123


Cover all cuts and sores with water-proof bandage

Do not handle unprotected food when ill

Stay away from work if suffering from a communicable disease

Slide 124


When wearing disposable gloves:

Change them if they become torn

Change in between handling raw food and cooked or ready-to-eat food

Change every hour

(Continued)

Slide 125


Change glove if money is handled

Do not change gloves over food or food surfaces

Never re-use gloves

Do not turn gloves inside-out and use again

Change gloves whenever they become contaminated

Slide 126


In relation to food handling clothes:

Avoid loose-fitting clothes

Do not cough or sneeze over food

Avoid jewellery on hands and wrists


Remove aprons before entering toilet

Slide 127


Minimise contact with ready-to-eat food:

Do not handle cooked or ready-to-eat food with bare hands

Handle cups by handle and glasses by their base

Handle cutlery by handles

Avoid unnecessary skin contact with food surfaces

(Continued)

Slide 128


Keep hair tied back

Do not touch hair while working

Keep fingernails short

Wear disposable gloves

Avoid nail polish and decorations

Slide 129


Wear clean clothes when handling food:

Clean clothes – every day

Have a spare set of clothes at work

Wear protective clothing

Slide 130


Cover cuts and sores with water-proof bandage:

Use coloured band-aids

Use a finger stall

Put a disposable glove over the bandage

Slide 131


When taking delivery of food:

Inspect all deliveries

• Free from visible contamination

• No pests

• Use-by dates are OK

(Continued)

Slide 132


Inspect the food delivery vehicle

Check practices of the delivery driver

Check food temperatures are correct:

• Hot high risk food at 60°C or above

• Cold high risk food at 5°C or below

• Frozen food is hard frozen

(Continued)

Slide 133


Verify all packaged food is properly labelled

Store deliveries as soon as possible

Slide 134


Safe food handling requirements include:

Ensuring only safe and suitable food is processed

Protecting food while it is being prepared

Washing fruit and vegetables in sanitising solution

Excluding unhealthy workers from food handling duties

(Continued)

Slide 135


Using clean equipment that is working properly

Keeping chemicals separate from food

Not mixing batches of food

Not touching food or food surfaces with bare hands

(Continued)

Slide 136


Using colour-coded chopping boards

Clean chopping boards properly after use – then sanitise

Avoid wooden chopping boards if possible

Replace chopping boards regularly

(Continued)

Slide 137


Throwing out any food dropped on the floor

Washing and sanitising utensils dropped on the floor

Not coughing or sneezing over food or food surfaces

Using a tasting spoon to taste food

Slide 138


Frozen food must be thawed fully before use:

Three ways to de-frost food:

• Under refrigeration

• In a microwave

• Under cold, running water

Cook immediately food is de-frosted

It is unacceptable to thaw items in a sink or a bowl of water

Thawed items must not be re-frozen

Slide 139


Food storage options:

Dry goods store

Refrigerated storage

Frozen storage

Slide 140


Basic/generic storage requirements:

Use food grade storage materials

Cover food

Rotate stock – FIFO

Keep clean

Do not store food or food packages directly on floor

Control pests

Slide 141


Protocols for dry goods storage – ensure:

It is fly-proof and vermin-proof

It is well lit and ventilated

It is not over-stocked

Doors fit properly

(Continued)

Slide 142


Lowest shelf allows access for a mop and broom

Bulk food containers should be stainless steel

Clean and sanitise food containers before re-filling them

Transfer food from cans to suitable containers after opening then refrigerate

Slide 143


Protocols for refrigerated food storage – ensure:

Temperature is 5°C or below - check at least daily

Doors are closed between uses

Unit is not over-crowded

(Continued)

Slide 144


Food is refrigerated in small amounts, not large quantities

Cool hot foods before refrigerating them

Cover all food

Keep raw and ready-to-eat or cooked food separate

Slide 145


Protocols for frozen food storage – ensure:

Hot food is never put in to the freezer – cool it first

Thawed frozen food is never re-frozen

Freezers are de-frosted regularly

Freezer doors are kept closed when not in use

(Continued)

Slide 146


Freezer temperature is checked at least daily

Large items are not frozen

Manufacturer’s instructions for specific foods are complied with when freezing them

Slide 147


Effective stock rotation is important in food safety:

First In, First Out (FIFO) is most common method

Food should (generally) be used in the order it was bought

On shelves – move old stock forward and place new stock behind

In chest freezers – move old stock to top and place new stock underneath

Regularly check use-by or best before dates

Slide 148


The ‘Two-step’ rule provides explicit direction for the cooling of high risk, hot food:

(1) Cool hot food down to 21°C within 2 hours

(2) At 21°C place into refrigeration and cool to 5°C within a further 4 hours

Non-conforming food must be thrown out

At 5°C food can be frozen

Slide 149


Cross contamination = contamination of food (or surfaces, equipment, utensils) with bacteria, chemicals or allergens as a result of contact with a contaminated source.

Contamination may be:

Via direct contact

Through indirect contact

Slide 150


Slide 151

Primary causes of cross contamination:

Linen items (cloths, uniforms and tea towels) contaminated with human waste and food residue

Dirty equipment used to process food

Dirty utensils

Raw food making contact with cooked or ready-to-eat food

Failure of food handlers to wash their hands


To reduce possibility of cross contamination:

Wear clean clothes and clean protective clothing

Clean and sanitise food equipment, utensils and preparation areas

Use waterproof bandages and dressings

Wash and properly dry hands when, and as required

(Continued)

Slide 152


Store cooked or ready-to-eat food above raw food

Separate raw and cooked or ready-to-eat food

Keep food covered

Use separate sinks for washing salads and high risk foods

Use different food handlers for raw and cooked or ready-to-eat foods

(Continued)

Slide 153


Store chemicals separately from food


Use disposable towels

Change disposable gloves regularly and when required

Use colour-coded chopping boards

(Continued)

Slide 154


Never mix different batches of food

Do not put spoons used for tasting back into food

Do not cough or sneeze over food or food surfaces

Clean and sanitise knives between raw and cooked foods

Clean and sanitise preparation surfaces every 4 hours

Only use kitchen equipment in the kitchen

(Continued)

Slide 155


Repair cracked tiles

Exclude vermin

Discard contaminated food

Exclude ill employees from food handling

Protect displayed food from contamination

Throw out all food that has been dropped on the floor

(Continued)

Slide 156


Throw out all ‘plate waste’

Use single-use items only once

Use food-grade materials for storing food

Use workplace posters to remind staff of required practices

Inspect all food deliveries

Slide 157


When staff serve customers:

Keep hot food, hot

Keep cold food, cold

Use clean serving utensils

Do not touch food with bare hands

Serve on to clean plates, or in to clean containers

(Continued)

Slide 158


Protect plates and service items from contamination

Apply safe personal hygiene practices

Use different service utensils for different foods

(Continued)

Slide 159


Food handlers must wash hands:

Whenever they may be contaminated:

• After handling rubbish

• After cleaning

• After changing nappies

• After handling money

• In between handling raw and cooked food

(Continued)

Slide 160


Before starting work

Immediately after:

• Smoking

• Coughing or sneezing

• Using handkerchief or nasal tissue

• Eating or drinking

• Touching face, body opening or sore

(Continued)

Slide 161


After absence from the work station – for example:

• Taking a delivery

• Taking a telephone call

• Doing any other non-food task

After using the toilet

Slide 162

Hold menu items

Holding of prepared food:

Can relate to hot, cold or frozen items

‘Holding’ = maintaining food ready for service

‘Displaying’ = promoting food by showing what is available

Requires staff to be trained

Slide 163

Hold menu items

Equipment to hold or display cold food:

Salad wells

Cold plates

Refrigerated cabinets

Refrigerated Bain maries

Slide 164

Hold menu items

When using cold food display holding units:

Food should be held at or below 5˚C

Food should be covered or wrapped

Temperatures should be checked regularly

‘Sneeze guards’ must be in place

(Continued)

Slide 165

Hold menu items

Pre-chill prior to use

Pre-chill food to be put in the units

Pre-prepared sandwiches and rolls should be refrigerated

Temperature records of units will have to be maintained where a Food Safety Plan or Program is in place

Slide 166

Hold menu items

When using frozen food display/holding units:

Food must maintain a ‘hard frozen’ state

A temperature of -15˚C or below is recommended

Temperature records of units will have to be maintained where a Food Safety Plan or Program is in place

Slide 167

Hold menu items

Equipment to hold or display hot food:

Bain Maries

Pie warmers

Hot food cabinets

Slide 168

Hold menu items

When using hot food display holding units:

Food should be held at or above 60˚C

Pre-heat food to be put in the units

Pre-heat the units prior to use

Food should be served in the order it was placed into the units

(Continued)

Slide 169

Hold menu items

Left-overs should be served before freshly cooked food

Temperatures checked at least daily

Never top-up containers

Slide 170

Reheat menu items

Re-heating previously cooked food for service:

Is legal

Can apply to re-heating left-overs

Can apply to re-heating food intentionally cooked for later re-heating and service

Food can only be re-heated once and must then be discarded

Slide 171

Reheat menu items

Protocols for re-heating previously cooked food:

Re-heat in small quantities – not in bulk

Follow prescribed workplace practices – such as:

• Microwave

• Pot on stove

• In an oven

• Maintain FSP records

(Continued)

Slide 172

Reheat menu items

Never use bain maries/pie warmers for re-heating – these units are designed ONLY as hot holding devices (not as re-heating units)

Protect food from contamination while it is re-heating

Hot food must be held at or above 60˚C

Slide 173

Reheat menu items

Re-heat immediately before service – do not heat in bulk in advance and hold

Stir wet dishes

Food from cool room heated to 70˚C for 2 minutes before holding

Use a food thermometer to check re-heating temperatures

Slide 174


Ways to determine demand or expected volume:

Check reservations

Read function sheet

Review trading data

Talk to experienced staff

Slide 175


Reasons to determine demand or expected volume:

To target production to meet that demand

To save waste and over-production

To reduce left-overs

To display and hold only minimum food needed to cater for demand

Slide 176

Serve and present food items in line with customer volumeIssues to note:

Protect food from contamination

Maintain correct temperatures

Use service tools for serving food

Control portion sizes

Ensure utensils for service are clean and sanitised

(Continued)

Slide 177


Add sauces and or garnishes

Locate food on plate according to established guidelines

Create visually appealing end product

Use designated service platforms

Maintain personal hygiene of servers

Aim for timely and prompt service

Slide 178

Serve and present food items in line with customer volumeCustomer self-service of food removes much ‘safe food’ control from the venue and gives it to patrons:

Monitor customers

Pay special attention to children

Keep hot food, hot and cold food, cold

Replace dropped or dirty service gear

Clean up spills immediately

(Continued)

Slide 179

Serve and present food items in line with customer volume Discard contaminated food

Post signs advising customers of safe food handling practices

Protect foods from contamination

Provide separate service items for each menu item

Put sneeze-guards in place

Do not mix batches of food

(Continued) Slide 180

Serve and present food items in line with customer volume Throw out ‘plate waste’

Provide small batches and re-supply regularly

Provide extra service utensils and service gear

Provide clean ‘rests’ for service gear

Apply the 2/4 rule

Slide 181

Serve and present food items in line with customer volumeSingle use items:

Intended to be used once only

Cannot be re-used even if cleaned

Must be protected from contamination

Must not be used if contaminated

Slide 182

Serve and present food items in line with customer volumeOptimising safety when using single use items:

Do not prepare take away boxes in advance

Offer straws so they can be obtained one at a time without other straws being touched

Store items and lids to protect from contamination

Wrap or cover cutlery

Wrap tooth picks individually

Slide 183


When holding and storing products for food service:

Undertake appropriate mise en place for all food production

Prepare items/ingredients uniformly and hygienically as required for their final use

Apply suitable cooking methods to dishes as designated by standard recipes

(Continued)

Slide 184


Select and use kitchen equipment appropriate to the required cooking styles and methods

Observe externally imposed obligations and internally required protocols (including ESP requirements) when handling food

Ensure all food handlers have successfully completed accredited safe food handling training

(Continued)

Slide 185


Follow all necessary safe food handling practices when ordering, receiving, processing, serving and displaying food

Implement personal hygiene practices

Wash hands as and when necessary – without exception

(Continued)

Slide 186


Complete required food safety records

Hold and display all food at correct temperatures protected from contamination

Reheat previously cooked food once only to required temperature

(Continued)

Slide 187


Determine how much food is required for each service session

Monitor all instances where customers can serve themselves

Never re-use single-use items

Slide 188

Store products after food service to maintain qualityPerformance Criteria for this Element are:

Store fresh and or Cryovac items correctly

Change storage containers and trays to enterprise standards

Label items correctly

Store products in correct conditions to maintain freshness and quality and minimise wastage

Slide 189

Store fresh and or Cryovac items correctlyFood must be stored after storage:

To enhance and maintain food safety

In correct containers

At correct temperatures - cool rooms at 5˚C or below

To avoid contamination, odour taint and deterioration

Foods which were frozen must never be re-frozen

Slide 190


Placement of left-overs in cool room:

Cover or wrap items with plastic wrap

Separate raw from cooked

Place cooked food above raw uncooked food

Slide 191

Store fresh and or Cryovac items correctlyTime of food in storage:

Generally, potentially hazardous food should spend no longer than 7 days at 5˚C

Food at 3˚C can last for longer than 7 days

Ideally prepared foods should not spend longer than 24 hours under storage

Slide 192

Store fresh and or Cryovac items correctlyExcess times in storage also impacts food quality:

Crumbed food become soggy

Dairy foods can absorb odours

Sauces can ‘split’ (’separate’)

Garnishes can wither

Chopped herbs can compost

Fruits and juices may ferment

Slide 193

Store fresh and or Cryovac items correctlyStorage in freezers:

Temperature range: -15˚C to -18 ˚C

Freezing halts bacterial growth but may damage food quality

Prompt freezing of prepared foods optimises quality

Most foods will last 2 to 3 months

Proper defrosting methods must be used

Foods must be protected by wrapping

Slide 194


Other storage options:

Storage on ice

Storage in water

Cartouche

Slide 195

Store fresh and or Cryovac items correctlyCryovac packaging:

Vacuum packaging of meat

Should be stored at -1˚C to 0 ˚C

Extends storage life of meat

Meat may give off a strong smell when opened – should disappear after a few minutes: if not, discard

Slide 196

Store fresh and or Cryovac items correctlyStandard practice of Cryovac meat:

Store in pack until needed

Place opened meat onto clean tray – fat side up

Do not replace unused meat back into Cryovac pack

Labels should face outwards

Times for storage as stated on label only apply if store temperature is correct (that is, -1˚C consistently)

Slide 197

Store fresh and or Cryovac items correctlyGeneral storage conditions for raw meat:

Temperature range: 1˚C to 3˚C

Humidity: 85%

Single-stack meat – do not put meat on top of meat

Change meat trays regularly

Cover exposed meat with plastic wrap

Do not mix different types of meat

Slide 198

Store fresh and or Cryovac items correctly Do not mix raw and cooked meats

Implement stock rotation – FIFO

Store cooked meats on top shelves

Store prepared meat on second shelf

Store packed Cryovac meat on lowest shelf

Thaw meats on lowest shelf

Slide 199

Change storage containers and trays to enterprise standardsConsiderations when selecting storage containers:

Must be ‘suitable’

Must be right size

Must be suitable shape

Must be in good condition

Must be hygienic

Must be made from food grade materials

Must facilitate later or future use

Slide 200

Change storage containers and trays to enterprise standardsIn relation to storage containers:

Stainless steel and hard plastic are common and acceptable

Glass and ceramic may be used

Cardboard boxes or cartons not recommended

Aluminium should not be used

All containers must be cleaned and sanitised

Slide 201

Change storage containers and trays to enterprise standardsExamples of food grade storage containers:

Plastic disposable containers or tubs

Tupperware

Aluminium foil trays

Plastic meat tubs

(Continued)

Slide 202

Change storage containers and trays to enterprise standards Gastronorm trays

Gastronorm perforated trays

Stainless steel bowls

Glass bowls

Ceramic dishes

Slide 203

Change storage containers and trays to enterprise standardsOther items for storing food include:

Plastic cling wrap

Aluminium foil

Silicon paper

Greaseproof paper

Plastic Cryovac bags

Freezer bags

Zip lock plastic bags

Slide 204

Change storage containers and trays to enterprise standardsKitchens may have specific enterprise standards or requirements for the storage of food, for example:

Ban on use of glass and or ceramic containers

Frequency with which trays or containers must be changed and cleaned

Positions for the placement of items in cool room

(Continued)

Slide 205

Change storage containers and trays to enterprise standards Mandatory storage requirements or guidelines for the

storage of left-over food

Specification of storage containers to be used for certain food types

Alignment with local (dietary, cultural or religious) matters

Stock rotation

Slide 206


Reasons to label stored food:

Assist with stock control

Help identify stock-on-hand

Facilitate retrieval of food when needed

Maintain food safety

Comply with FSP

Demonstrate safe food handling

Slide 207


Information on labels of stored food:

Description and name of item or product

Date

Time

Name of person labeling

Slide 208


Some ‘specialist’ storage labels exist:

Colour-coded by day-of-week

Hand-written time of day

With additional sections to record/write further information

Slide 209

Store products to maintain freshness and quality and minimise wastage

Correct storage conditions relate to:

Temperature and humidity

Exposure to air

(Continued)

Slide 210

Store products to maintain freshness and quality and minimise wastage Suitable conditions for individual items:

• Refrigerated storage

• Frozen storage

• Dry storage

Slide 211

Store products to maintain freshness and quality and minimise wastageStock rotation:

FIFO is standard approach

Old existing stock needs to be moved forward and new stock placed behind it

Check use-by and best before dates as a secondary stock rotation protocol

Slide 212

Store products to maintain freshness and quality and minimise wastageRecommendations for storing garnishes:

Picked herbs; Salad leaves; Edible flowers; Shoots:

• In water and refrigerated – short term only

Chopped herbs:

• Rinsed, dried, in airtight containers and refrigerated – short term only

(Continued)

Slide 213

Store products to maintain freshness and quality and minimise wastage Cut vegetables:

• Root and stalk vegetables - In water and refrigerated• Fruit type vegetables - Airtight container and

refrigerated Cooked vegetables:

• Airtight container and refrigerated– short term only

(Continued)

Slide 214

Store products to maintain freshness and quality and minimise wastage Cut fruits:

• Airtight container and refrigerated

Cut white flesh fruits:

• Coat with lemon juice to stop enzyme activity – ‘browning’ or store in a sweet stock syrup

(Continued)

Slide 215

Store products to maintain freshness and quality and minimise wastage Biscuits, pastry and croutons:

• Airtight container in dry storage area with low humidity

Seeds and nuts:

• Airtight container in dry storage area

Eggs and crepes:

• Airtight container and refrigerated – short term only

(Continued)

Slide 216

Store products to maintain freshness and quality and minimise wastage Sugar-based garnishes

Meringues

Candy

Toffee:

• Airtight container in dry storage area– short term only

Slide 217

Store products to maintain freshness and quality and minimise wastageRecommended storage for accompaniments:

Salsa, Sambal and Pastes:

• Refrigerate, covered or in bottles or jars

Prepared sauces and condiments:

• Refrigerate, covered or in bottles or jars

(Continued)

Slide 218

Store products to maintain freshness and quality and minimise wastage Prepared sauces and condiments:

• Refrigerate and cover

Dried chillies, Nuts, Fried shallots and Herbs:

• Well wrapped or covered in cool dry area

(Continued)

Slide 219

Store products to maintain freshness and quality and minimise wastage Dairy foods – cream, cheese, yoghurt:

• Refrigerate, well covered and away from strong smelling foods

Bread, Rolls, Naan:

• Well wrapped or covered in cool dry area

Slide 220


When storing products after food service to maintain quality:

Store foods after service as soon as they are no longer needed

Store fresh and prepared left-over foods

Ensure refrigerated storage operates at or below 5C

(Continued)

Slide 221


Verify freezers run at -15C to -18C

Use the storage option best suited to individual food type

Monitor the time food spends in storage

(Continued)

Slide 222


Left-over foods can only be re-heated once and must then be discarded if not used

Change food storage containers and trays regularly to guard against cross contamination

Follow all enterprise and legislated requirements for the storage of food and use of left-overs

(Continued)

Slide 223


Label prepared and left-over food placed into storage

Create, maintain and monitor correct storage conditions

Implement suitable stock rotation processes focusing on the use of FIFO procedures

Slide 224

d1.hcc.cl2.05 slide 1. organise food service operations this unit comprises five elements: plan for...

Documents

menu slide

supervisor slide

quality slide

dish slide

food items

plan menu

required menu items

food service operations