Assignment On Food Quality

Task 1: Food quality control

Food quality is food characteristics which meets customers expectations. To control food quality we need to take into consideration many aspects such as where we order raw materials, where we store it and how we cook. As we already know that raw food product quality is very good, we can conclude that problems occur during storage, recipe planning, cooking or simply because of bad work organisation.

One of the first steps should be analysing of the comments from customers, we need to identify why do they complaint and what exactly they do not like in a food so then we can start to check and improve the whole process step by step.

1.1 Storage:

To safe the quality of the raw materials it should be stored safely.

To attract more customers we need to analyse who are they and what are their needs, with this information we can plan the menu considering what kind of food our guests prefer. For each menu item there must be a standardised recipe which includes all ingredients, weight of these ingredients, all preparation steps, time and temperature, shape and colour of foods, taste and food presentation. Recipe should be downloaded in the database, so every chef can use this and will receive the same result, and customers will be happy because they always know what to

It will increase effectiveness and level of quality. “Kaizen 5S system”, which includes 5 steps of organising working area may help to improve all functions.

1) Sort

Remove all unnecessary items leaving only tools, machines and materials that you need to use everyday. It will safe time for employees, they won’t waste minutes trying to find a needed tool.

2) Set

Every item on the kitchen should have a place and always placed back after using. Everything should be arranged so anytime it is easy to find, tools which are used very often - put closer, in the place which is easy to access. Tags on drawers with the name of tools inside and colours may be very helpful.

3) Shine

Regularly clean the workplace: surfaces and equipment. It makes working process much easier, make employees feel better in clean atmosphere and helps to prevent food contamination. For safety and hygienic reasons never leave any litter on the floor and always clean kitchen area at the end of shift so workers on the next day can start immediately to work clean and prepare workplace.

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