Without doing a perfect menu product development a food business cannot supersede others. So it has to put emphasis on menu product development planning to keep the business profitable and retain customers. Now, there are various stages of menu product development planning. The stages of menu product development are : Knowing the Customer/Occasion: In the first stage of menu product development the food business has to know what is the purpose of developing the menu product. It has to know what customer or audience the menu product is being developed for.
Chemicals Physical objects Thousands of operations around the world use HACCP based food safety programs in various stages of food production. It is a highly respected and effective system. HACCP is being used from farm to fork since food safety starts at its production, right through the processing, food distribution and retail food service. II. Principles of HACCP: A food safety management system based on the principles of HACCP will enable hazards to be identified and controlled before they threaten the safety of food and your customers.
By having the FSIS, it helps ensure that our nation’s supply of meat, poultry and egg products is wholesome and safe for our consumers. In order for processing plants to produce safe food for consumers, that are regulated by the USDA and must abide by the rules and regulations. It is imperative that employees know food safety procedures when selling, cooking, or preparing food for consumers. All employees must go through food handling and food safety trainings to ensure that all food is safe and a good representation of the company selling the product. Every food company has HACCP procedures in place to help prevent the contamination of food.
Quality food must have good food manufacturing requirements, because there must not have contamination during the manufacturing process. It is also important to know the ingredients that are presented due to dietary nutritional requirements like kosher, halal, vegetarian or medical conditions for example is diabetes, or allergies. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the environment of the food processing is as clean as possible in order to produce the safest possible food for the consumers. Food quality also deals with product traceability like ingredient, and packaging suppliers.
The layout should be set so that flow of food preparation is efficient such as hand washing sink should be where it is highly accessible to those working in the food prepping area. Managers should also ensure that all the kitchen staffs working are certified food handlers and aware of providing food safety. The staff should be educated upon how foodborne illnesses occur and how too avoid any contaminations from occurring when preparing food in the kitchen. By washing hands before prepping raw food with warm water, soap, and dry with single use paper towel. Nails should be trimmed as well since both hair and nails are two of the most common physical contaminations.
This involves the equipment which is used to prepare the food, the ingredients which are used, the way food is handled and stored. The procedures involved in storing food also play an important part in food hygiene. Another part of food hygiene is the personal hygiene maintained by the chefs who prepare the food. Now looking at the food safety part, chefs should have knowledge about all the above if they are preparing food which is to be consumed by others. Food safety and hygiene can vary from grass root level to higher levels.
CHAPTER 2 Literature review Personal hygiene It is vital that good personal hygiene is maintained by people who are handling food. Contamination can occur and infect a lot of the people who are going to consume the food being prepared by the Sisekelo Hostel staff. This is why it brings a major concern to the schools who have hostels and even more concern to me because although this is a big issue it tends to be over looked (North Devon Council 2015) Proper Personal hygiene practices is very important in food preparation because it can cause food contamination and food poising. Personal hygiene may be described as the principle of maintaining cleanness and grooming of the external body If personal hygiene standards are not met then there will
Maintain highest professional food quality and sanitation standards within the restaurant. Job Duties: 1. Creates a menu for the restaurant 2. Plans and schedules the work done by other chefs 3. Requests for food that is required for the kitchen if running short 4.
It includes greeting customer, identifying customer needs, delivering service to customer, handling demands through the use of some common tools in business and technology and handling complaints, evaluation and recommendation. Today the food service industry is defined in its broadest sense to mean all establishments where food is regularly served. Such as in other establishments like for restaurants, coffee shops, family restaurants home dining rooms, fast foods, and other events or occasions. In food services that operate in colleges and schools are also included. In serving food sometimes there’s happened that the one who will serve can encounter some conflicts so that to avoid it you need to organize food services for the efficient procurement, distribution, production, and service of the food and meals.
The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food. food safety is a closely related but broader concept that means food is free from all possible contamination and hazards the terms may be used interchangeably. food hygiene is creating and maintaining hygiene and healthy condition for the production and consumption of the food that we eat. We should have to give more emphasis on good food practises, in home as well as and more on hospitality industries so that we will save from food diseases. which food is contamination from microorganisms but sometimes we do never consider that food is dry or wet.