Food Service - TLE 10 

PERSONAL HYGIENE, SAFETY AND SANITATION

• Environment HYGIENE AND SANITATION
  • Site selection
  • Flooring walls
  • Equipment
  • Exhaust system
  • Lighting
  • Water supply
  • Water disposal
• Food handling HYGIENE AND SANITATION
  • Receiving
  • Storage
  • Preparation
  • Cooking
  • Holding
  • Serving
  • Clearing and cleaning disposable waste
• Personal hygiene
  • Clean clothes
  • Grooming
  • Staff health
  • Habits

\
\
Some of the pathogens that can cause disease after an infected person handles food include:

• Hepatitis B
• Norwalk and Norwalk-like viruses
• Salmonella typhus
• Staphylococcus aurous
• Streptococcus pyogenic

Hazard analysis critical control point (HACAPP)

• System on food safety was developed jointly the Pillsbury company, the united states Natick laboratories and the national aeronautics and space administration 1974.
• It is a new approach being adopted by health ministries and municipalities to maximize food safety risks in food service organization.

7 HACAPP PRINCIPLES:

1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish the critical limits for preventive measures
4. Establish procedures to monitor critical control points
5. Establish corrective actions when limits exceeded
6. Establish various verification procedures that document HACAPP plan
7. Establish record keeping and documentation procedures to verify that HACCP Plan is working.

\

HACAPP TERMINOLOGIES:

1. Acceptance level - control point where there is a risk
2. Critical control point - unacceptable risk
3. Critical limit - the parameters within each physical, biological and chemical risk must be controlled
4. Deviation - failure to control a critical risk
5. HACCAP plan - formal written procedures for safety
6. Hazard - unacceptable consumer risks
7. Monitoring - planned sequence of observations and measurements to keep accurate record
8. Preventive measures - means to include, destroy, eliminate or to reduce hazard
9. Risk - a likely occurrence of hazard
   10. Sensitive ingredients - any ingredient historically associated with a known microbiological hazard
   11. Verification - means method, procedures, and test to determine if the HACCP system is in compliance with the HACAPP plan

CONDUCT HAZARD ANALYSIS

1. Ingredients
2. Intrinsic factor procedures use in
   manufacture
3. Microbial content of the food
4. Facility design
5. Equipment design
6. Packaging
7. Sanitation
8. Staff hygiene, health and education
9. Condition of storage
   10. Intended consumer

Some hazards

1. Glass
2. Wood
3. Stones
4. Metal fragments
5. Insulation
6. Bones
7. Plastic
8. Personal effects
9. Choking
   10. Cut
   11. Infection
   12. Food poisoning
   13. Vomiting
   14. Broken teeth
   15. Allergic outbreak
   16. Burns
   17. Death

\

MENU PLANNING

• Planning the menu ahead of time is essential to the preparation of quality meal.

\

Factors in menu planning

There are several factors should be considered in planning of menu so that the customer’s satisfaction will be met, and the food service goals will be successfully achieved

\

• Target customer
  • The number, sex, age, health, and activity, cultural and economic requirements and food preferences of customers are important considerations in planning menus.
• Business capability
  • This includes equipment on hand, number and skills of personnel, the type and style of service
• Environmental consideration
  • This refers to the climate, the time of day, the foodservice is operational, food in season and sources.
• Aesthetic quality
  • The aesthetic quality of planned menus is one important factor to consider in menu planning.

\

Tray of cafeteria counter

• Color
• Texture
• Contrast
• Consistency
• Shape
• Flavor combination
• Variety

\
\

TYPES OF MENUS

• Selective menus
  • It includes two or more choices in its menu.
  • This menus can be offered in each category is important in determining the success of selective menus.
• Non-selective menus
  • Offers no choices but in school where this is used.
  • There are only two or three options on a certain item such as salad, desserts, and beverages
• Static or set
  • Same menus are served each day
  • Used by restaurants
• Single use menu
  • Planned, prepared and served menu to a customers for a certain day.
• Cycle-menu
  • Carefully planned set of menus that are offered in rotation or set of intervals.

\

Menus are grouped according to price

• A la carte menus
  • The customers select only the food she/he wants
• The customers select only the food she/he wants
  • Offers a complete meal at a fixed price usually with a choice of some items
• De jour menu
  • Means a menu of a day
  • Planning and writing and done daily.

\

Menus Groupings

• Appetizers
  • Soup Entrees
  • Starch items
  • Vegetables
• Desserts - Plan a light dessert with hearty meal and richer dessert when rest of the meal is not too filling.
• Beverages - A choice of beverages that includes coffee, tea, and a variety of milk is offered in most food service.

\

Menu design and format

Must be designed and worded to make it appealing to the guest.

• Handy
• Clean
• With simple format
• Size and printed appropriately with attractive colors and design
• Interesting colors
• Harmoniously structures and designed decoratively

\
Two important things that menu card should have:

1. Description
2. Price

\

TYPES OF MEAL SERVICE

Food service refers to the methods in which foods are presented and served to the customers.

SELF-SERVICE TYPE

• Traditional cafeteria
  • Employees stay behind the counter and serve the customer with an array of attractively presented foods.
  • Most common in school, colleges and universities, canteen open cafeterias, and commercially operated cafeterias.
• Free flow cafeteria
  • enables customers to get their food without queuing
• Buffet
  • The smorgasbord is a style wherein foods are arranged dramatically in a large serving table. Guests go around the table as they make their selection among food choices.

\

TRAY SERVICE

• In this type of service, meals or snacks are assembled and carried on a tray to the customers by an employee. Airlines and hospital make use of this style of service.

\

WAITER-WAITRESS SERVICE

• Table service
  • French service - synonymous with “Fine dining”. It is often used in an elegant restaurant and homes.
  • Russian service - used only for formal luncheons and dinners. The most elegant form of table service, since formal and required service, an adequate number of waiters.
  • American service - Also known as plated service. A complete meal is pre-plated in the kitchen and the waiter serve it to the guests
  • Banquet service - a pre-set service and menu is being prepared for a certain number of customers for specific time of day

\
\
TABLE ETIQUETTE - It is the guidelines to be observed by the diner before, during, and after eating to ensure pleasant dining.

Table setting - It is the arrangement of the table appointment per cover. A cover is the space allotted for one person

\