d1.hcc.cl2.05 slide 1. organise food service operations this unit comprises five elements: plan for...
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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
Plan menu for specific event/occasion including resources
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
Plan menu for specific event/occasion including resources
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
Plan menu for specific event/occasion including resources
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
Plan menu for specific event/occasion including resources
Menus may need to be prepared for:
Normal day-to-day operations
Specific occasions
Slide 8
Plan menu for specific event/occasion including resources
People to liaise with when developing menus:
Management
Clients, customers
Marketing department
Other kitchen staff
Food service supervisor
Nominated food specialist consultants
Slide 9
Plan menu for specific event/occasion including resources
Menu options:
A la carte
Table d’hôte
Cyclical
(Continued)
Slide 10
Plan menu for specific event/occasion including resources
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
Determine quantities required for food items as per standard recipes
Activities in calculating quantities required for food items:
Review previous trade figures
Talk to the client
Read contracted arrangements
Check bookings
(Continued)
Slide 14
Determine quantities required for food items as per standard recipes
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
Order from suppliers with specifications for products
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
Order from suppliers with specifications for products
Packing/packaging format
Nutritional content/requirements
Labelling data required
Brand name – where applicable
Photograph of what is required
Variety – where applicable
(Continued)
Slide 26
Order from suppliers with specifications for products
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
Summary – Element 1
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
Performance Criteria for this Element are:
Identify and plan work flow
Communicate with production team
Slide 33
Identify and plan work flow
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
Identify and plan work flow
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
Identify and plan work flow
Schedule and prioritise work
Verify the required work can be completed in the time available
Identify potential problems with timing and sequencing
Slide 36
Identify and plan work flow
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
Identify and plan work flow
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
Identify and plan work flow
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
Communicate with production team
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
Communicate with production team
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
Communicate with production team
Kitchen communication is mainly:
Written
Verbal, supplemented by hand signals
Slide 42
Communicate with production team
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
Communicate with production team
Communication topics in a kitchen:
Task allocation
Timing requirements
Food orders
Service protocols
Responses to complaints
Slide 44
Summary – Element 2
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
Summary – Element 2
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
Performance Criteria for this Element are:
Place personnel ready for service
Allocate equipment
Determine service style to suit operation
Determine service flow for service style
Slide 47
Place personnel ready for service
‘Plating’ = putting food onto service platforms ready for:
Collection by service staff
Service to customers
Slide 48
Place personnel ready for service
‘The pass’:
Where wait staff place orders
Where plated meals are checked and released to wait staff
Slide 49
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
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
Place personnel ready for service
Additional plating considerations:
Eye appeal
Colour and contrast
Height and depth
Slide 58
Place personnel ready for service
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
Place personnel ready for service
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
Determine service style to suit operation
Service style selected for a meal will be determined or influenced by:
Time of day, service session
Occasion
Number of courses
(Continued)
Slide 76
Determine service style to suit operation
Time constraints
Other activities
Customer preferences
Number of guests
Cuisine style
Menu style
Slide 77
Determine service style to suit operation
Popular service styles:
A la carte
Function service
(Continued)
Slide 78
Determine service style to suit operation
Buffet service
Stand-up service – with finger foods
(Continued)
Slide 79
Determine service style to suit operation
Family service
Gueridon service
(Continued)
Slide 80
Determine service style to suit operation
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
Summary – Element 3
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
Summary – Element 3
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
Use appropriate preparation and cooking methods
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
Use appropriate preparation and cooking methods
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
Use appropriate preparation and cooking methods
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
Use appropriate preparation and cooking methods
‘Turned’ vegetables:
Barrel-shape
Enhances presentation
Use a turning or paring knife
Slide 98
Use appropriate preparation and cooking methods
Preparing citrus fruit – there are three common cuts:
Peeled slices
Wedges
Segments
Slide 99
Use appropriate preparation and cooking methods
‘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
Use appropriate equipment
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
Use appropriate equipment
Utensils – examples include:
Mouli
Chinois
Whisk
Ricer
Slide 104
Use appropriate equipment
Examples of mechanical equipment:
Mixers
Slicers
Food processors
Slide 105
Use appropriate equipment
Examples of large, fixed equipment:
Stoves
Salamanders
Steamers
Bain Maries
(Continued)
Slide 106
Use appropriate equipment
Bowl cutter
Mincer
Deep fryer
Rotisserie
Brat pan
Slide 107
Use appropriate equipment
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
Use appropriate equipment
Reasons to select correct equipment:
Reduces preparation time
Saves energy
Increases safety
Increases output
Saves labour
Achieves better results
Slide 109
Follow food safety requirements
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
Follow food safety requirements
Scope of food safety includes:
Purchasing food
Receiving food
Storing food
De-frosting frozen food
(Continued)
Slide 111
Follow food safety requirements
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
Follow food safety requirements
Workplaces may also require you to comply with house rules regarding:
Cleaning and sanitising
Food handling techniques
Personal hygiene
(Continued)
Slide 113
Follow food safety requirements
Equipment maintenance
Use of food thermometers
Pest control
Waste disposal
Food recalls
Slide 114
Follow food safety requirements
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
Follow food safety requirements
Potentially hazardous (high risk) foods include:
Milk and milk products
Egg products
Meat and poultry – all types, all cuts
(Continued)
Slide 116
Follow food safety requirements
Smallgoods products – but not salami
Processed meat products
Fish, shellfish and fish products
Prepared foods containing potentially hazardous food items
Slide 117
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
Cleaned and sanitised between uses
Allowed to reach room temperature when alternating between hot and cold food items
Treated with care
Slide 121
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
In relation to food handling clothes:
Avoid loose-fitting clothes
Do not cough or sneeze over food
Avoid jewellery on hands and wrists
Do not wear food handling clothes to and from work
Remove aprons before entering toilet
Slide 127
Follow food safety requirements
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
Follow food safety requirements
Keep hair tied back
Do not touch hair while working
Keep fingernails short
Wear disposable gloves
Avoid nail polish and decorations
Slide 129
Follow food safety requirements
Wear clean clothes when handling food:
Clean clothes – every day
Have a spare set of clothes at work
Wear protective clothing
Slide 130
Follow food safety requirements
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
Follow food safety requirements
When taking delivery of food:
Inspect all deliveries
• Free from visible contamination
• No pests
• Use-by dates are OK
(Continued)
Slide 132
Follow food safety requirements
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
Follow food safety requirements
Verify all packaged food is properly labelled
Store deliveries as soon as possible
Slide 134
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
Food storage options:
Dry goods store
Refrigerated storage
Frozen storage
Slide 140
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
Store chemicals separately from food
Do not wear food handling clothes to and from work
Use disposable towels
Change disposable gloves regularly and when required
Use colour-coded chopping boards
(Continued)
Slide 154
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
Protect plates and service items from contamination
Apply safe personal hygiene practices
Use different service utensils for different foods
(Continued)
Slide 159
Follow food safety requirements
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
Follow food safety requirements
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
Follow food safety requirements
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
Serve and present food items in line with customer volume
Ways to determine demand or expected volume:
Check reservations
Read function sheet
Review trading data
Talk to experienced staff
Slide 175
Serve and present food items in line with customer volume
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
Serve and present food items in line with customer volume
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
Summary – Element 4
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
Summary – Element 4
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
Summary – Element 4
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
Summary – Element 4
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
Summary – Element 4
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
Store fresh and or Cryovac items correctly
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
Store fresh and or Cryovac items correctly
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
Label items correctly
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
Label items correctly
Information on labels of stored food:
Description and name of item or product
Date
Time
Name of person labeling
Slide 208
Label items correctly
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
Summary – Element 5
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
Summary – Element 5
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
Summary – Element 5
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
Summary – Element 5
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