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Notes No. 3.4- FUNDAMENTALS OF FOOD SERVICE MANAGEMENT

The document outlines key concepts in food safety, including HACCP, cross-contamination, and the importance of maintaining proper food handling practices to prevent foodborne illnesses. It distinguishes between commercial and non-commercial food service operations and emphasizes the significance of a well-planned kitchen layout for efficient food preparation. Additionally, it details the advantages of implementing a HACCP plan to proactively manage food safety hazards.

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Danilo Pangatungan
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20 views

Notes No. 3.4- FUNDAMENTALS OF FOOD SERVICE MANAGEMENT

The document outlines key concepts in food safety, including HACCP, cross-contamination, and the importance of maintaining proper food handling practices to prevent foodborne illnesses. It distinguishes between commercial and non-commercial food service operations and emphasizes the significance of a well-planned kitchen layout for efficient food preparation. Additionally, it details the advantages of implementing a HACCP plan to proactively manage food safety hazards.

Uploaded by

Danilo Pangatungan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Notes No. 3.

4 - Fundamentals of Food Preparation and Service

HACCP (Hazard Analysis and Critical Control Points) – Pronounced “hass’-ip,” it is a


prevention-based system of identifying and controlling hazards to maintain the safest food
possible by purchasing through service
Cross-contamination - Letting microorganisms from one food get into another.
Danger zone - The range of temperatures at which most bacteria multiply rapidly—
between 40° and 140° Fahrenheit
Food safety - following practices that help prevent food-borne illness and keep food safe to
eat.
Foodborne illness - Sickness caused by eating contaminated food, sometimes called food
poisoning.
Layout – plan, design, or arrangement of objects and spaces in a room.
Preparation - The process of selecting, cleaning, cooking, and arranging ingredients to
create dishes for consumption.
Perishable foods - Foods that can become unsafe or spoil quickly if not refrigerated or
frozen.
Sanitation - Keeping work areas from dirt or bacteria.
Service - The act of providing food and beverages to customers in a dining establishment,
catering event, or other food-related settings, often involving aspects such as taking orders,
serving meals, and maintaining cleanliness and orderliness in the dining area.
Two Types of Food Service Operations.

1. Commercial Food Service Operation – are organization that sells food solely to
make profits. Example are food services of the hospitality and tourism industries, such as
hotel, restaurants, coffee shops, snack shops, deli and cocktails bars, convenience stores,
catering business, and fast food chains.
2. Non-Commercial Food Service Operation – sometimes called Institutional or
on-site, these include educational, governmental, or business establishments whose food
operations are mainly for service to food employees. Sale of food is a secondary goals and
typically is not for profit.

WHY food safety is important?


• Protects the reputation of your food service establishment.
• Satisfies our moral obligation to protect the lives and health of our customers.
• Make our employees proud.

A lapse in food safety may cause contamination that can affect the reputation of your
business.

Common errors in related to food handling include:


• Preparation of food several hours prior to consumption, combined with its storage at
temperatures which favors growth of pathogenic bacteria and/or formation of toxins;
• Insufficient cooking or reheating of food to reduce or eliminate pathogens;
• Cross contamination; and
• People with poor personal hygiene handling the food.

Kitchen Layout
A good kitchen layout is both aesthetically pleasing and functional. The manner in which the
furniture, appliances, and counters are placed should be pleasing to the eye as well as
facilitate the work done in the kitchen. It should make cooking tasks easier and quicker, not
get in the way of them.

Factors in planning the layout


• Distance of the sink from the stove
• Distance of the stove to the storage for ingredients to the sink
• Distance of the storage for ingredients to the sink
• Ample space for food preparation
• Size and shape of the room
 Enough room to move around freely and comfortably

The Work Triangle


 Food Storage station
 Preparation/Cooking Station
 Clean-up-station

A HACCP plan involves identifying hazards (chemical, biological, physical) at specific points
during food handling and identifying how they can be prevented, eliminated, or reduced to a
safe level. There are seven sequential steps to developing a full HACCP plan.

When is HACCP required?


Food-service establishments are not required to use HACCP unless they
• Smoke or cure meat for preservation purposes.
• Use food additives to preserve food.
• Employ reduced oxygen packaging on site.
• Maintain a tank of live molluscan shellfish (clams, oysters, mussels) for consumption
• Custom process meat
• Package unpasteurized juice for sale without a warning label.

Advantages of HACCP
The HACCP system offers useful approaches to controlling food safety:
• It focuses on identifying and preventing food hazards before they occur rather than
reacting to them after they have caused a problem.
• It is based on sound science.
• HACCP places responsibility for ensuring food safety in the food service
establishment.

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