Unit 8: The Principles of Food Safety Supervision for Catering - € 5.99
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Unit 8: The Principles of Food Safety Supervision for Catering

Unit 8: The Principles of Food Safety Supervision for Catering
BTEC 10 Hospitality
Deze unit is in het Engels geschreven en bevat 37 pagina's
De unit bevat task 1 tot en met 4 inclusief voorwoord, nawoord, inhoudsopgave etc.


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Unit 8:
The principles of food safety
supervision for catering
Project title: Food safety first

Name: Stephanie van Voorst
Class: 1H7
Unit 8: The principles of food safety supervision for catering

Introduction
This unit introduce me to kitchen organisation and food safety, two very important aspects of the catering
industry. Appropriate kitchen organisation ensures effective workflow within a safe and hygienic
environment, while the importance of correct food storage must be highlighted to ensure that I am
aware of both safety and legal compliance issues.
In this unit I will look at the role that production systems play in kitchen organisation. This will include
cook to order, cook-chill and cook-freeze, as well as centralised production and satellite systems. Staff
organisation covers topics such as traditional brigades, modern-day brigades and the chef de partie
system.
I will consider the ways in which correct food storage systems, procedures and appropriate record
keeping and documentation contribute to kitchen organisation and food safety. The supervisory aspects
of kitchen organisation and food safety are a significant part of this unit, and I will explore the relevance
of current food safety legislation and its importance for staff, customers and organisations.
I will learn to identify common workplace health, safety and security hazards in kitchen situations, relating
to equipment, hazardous substances, fires, contamination and infestation. I will be required to determine
realistic control measures to reduce or eliminate the risk of injury or illness arising from the hazards.
I will be taught how to identify potential safety hazards, and learn how to communicate essential
information about food safety and kitchen organisation.

Unit 8


Index
Unit 8: .............................................................................................................................................................. 0
The principles of food safety supervision for catering .................................................................................... 0
Project title: Food safety first ...................................................................................................................... 0
Introduction................................................................................................................................................. 1
Index ............................................................................................................. Error! Bookmark not defined.
Task 1: The role of the supervisor in ensuring compliance with food safety legislation ............................ 3
1.1 Summarise the importance of food safety management procedures: ............................................. 3
1.2 Explain the responsibilities of employers and employees in respect of food safety legislation and
procedures for compliance: .................................................................................................................... 5
1.3 Outline how the legislation is enforced: ........................................................................................... 6
Task 2: The application and monitoring of good hygiene practice ........................................................... 10
2.1 Explain the importance of, and methods for, temperature control: .............................................. 10
2.2 Explain procedures to control contamination and cross contamination: ....................................... 10
2.3 Justify the importance of high standards of personal hygiene: ...................................................... 11
2.4 Explain procedures for cleaning, disinfection and waste disposal: ................................................. 12
2.5 Outline requirements relating to the design of food premises and equipment: ............................ 13
2.6 Describe the importance of, and methods for, pest control: ......................................................... 13
Task 3: How to implement food safety management procedures............................................................ 19
3.1 Describe the importance to food safety of microbial, chemical, physical and allergenic hazards: 19
3.2 Describe methods and procedures for controlling food safety to include critical control points,
critical limits and corrective actions: ..................................................................................................... 20
3.3 Explain the requirements for monitoring and recording food safety procedures: ......................... 21
3.4 Describe methods for, and the importance of, evaluating food safety controls and procedures: . 24
Task 4: The role of the supervisor in staff training .................................................................................... 29
4.1 Explain the requirements for induction and ongoing training of staff:........................................... 29
4.2 Explain the importance of effective communication of food safety procedures: .......................... 29
Epilogue ..................................................................................................................................................... 34
Sources ...................................................................................................................................................... 35

Unit 8


Task 1: The role of the supervisor in ensuring compliance with food safety
legislation
1.1 Summarise the importance of food safety management procedures:
Production systems
Cook to order: cook to order means that when you have cooked a product, you order the product
directly after cooking. But this is very important, because you do not have a mise-en-place. So when there
is coming a big group of customers, it takes a long time to order the dinner, because you have to cook
everything new. The benefit of this system is that every products are fresh.
Cook-chill: cook-chill is a simple system to produce your food. This system means the full cooking
of food is followed by chilling and storage at controlled temperatures. So it is important to know when the
product is made and how long the products are sustainable.
Cook-freeze: cook-freeze is the system of cooking meals until they are almost done and then you
freezing this products. The temperature has to decrease from 70 degrees till -18 degrees in no more than
240 minutes, because of the bacterias. The benefit of this system is that you can cook much products and
freeze them, so you have a big stock.
Centralised production and satellite systems: The commissary food service system (also known as
central kitchen, central food production, or food factory) centralizes food production, and food is
transported to satellites (receiving kitchens) where it is served to customers. Food usually is purchased
near the none end of the food processing continuum, and food preparation is done in the central kitchen,
which results in lower food costs. Labour costs also are lower because of the centralization of food
preparation. This food service system takes advantage of economies of scale, so it is most effective when
mass food production is required. The benefit of this system is that you do not have staff and every
product is always the same, so no difference and constant quality. Also an advantage of this system is the
consistency. Because menus are planned, and food is purchased and prepared centrally, which allows for
consistency in which food items that are being served. But the creativity of the cook-chef is missing.
Another disadvantage is that some jobs may be very monotonous. And also food safety problems can
affect many customers, because everybody is eating the same products. An example of this system is
tafeltje dekje. This means you can order your meal at home and an organisation will bring it to you. So
you do not have to cook and also you do not have to shop. This service is mostly uses for older people or
people who are sick.
Organisation of each kitchen system and the suitability for particular business: The system of cook
to order is the most unusual system, because you have to prepare every day the products. So you cant
make many of the products to store them. For a small business this system is very suitable, because you
do not have many customers every day. So it is suitable to make every day fresh products and dont chill
or freeze the products. But for a bigger company, it is not suitable. Because you cant make every meal on
the moment customers order it. You have to make mise-en-place to work efficient. But the cook-chill
system is a very usual system in bigger companies, also the cook-freeze system. Because you can make
mise-en-place for the dinner and you can chill or freeze it. You can make more of every product. And on
the time customers order the different menus, it is not many work to make the meals and it is also fresh.
Cost and feasibility implications of each system to a business: With the cook-chill system you
spare lot of time so a lot of money. There is a large saving of production time, because you can serve the
menus faster and because of that you have a large saving on the staff costs. The preservability of products
is 28 days. So mostly you do not have to throw food away, because it has a long time to hold it in the
chiller. Also cook-freeze is a cost saving system in a kitchen. It has the same working as the cook-chill
system. But the preservability of products you can freeze is much longer than products you chill. But not
every product you can freeze, because than you cant use it anymore. So it is important to know which
products you have to chill and which products you have to freeze. And the last system, cook to order, is
the most expensive system in the kitchen. Because the time you spend on one meal costs a lot of money.
You have to make the meal ready, when the customer order the meal. Also the guests must wait a long
time, before you have finished the meal. This costs also a lot of time.

Unit 8


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