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Quality, Presentation, and Implementing HACCP

Quality, Presentation, and Implementing HACCP. Culinary Skills Workshop June 2013. Objectives. Explore quality standards in delivering fresh, appealing foods to students. Review HACCP principles and tools to document and verify your district’s HACCP plan. Objectives.

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Quality, Presentation, and Implementing HACCP

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  1. Quality, Presentation, and Implementing HACCP Culinary Skills Workshop June 2013

  2. Objectives • Explore quality standards in delivering fresh, appealing foods to students. • Review HACCP principles and tools to document and verify your district’s HACCP plan.

  3. Objectives • Discuss the manager’s role to ensure that safe, quality meals are provided to students.

  4. Manager’s Role • Oversee Program • Identify Training Needs • Monitor Compliance • Evaluate • Maintain Documentation

  5. What does “quality” mean to you?

  6. Product Quality Factors During Production • Standardized recipes • Production equipment • Production schedules • Sanitation practices • Food production handling techniques

  7. Eight Keys to Success • Purchasing • Receiving and Storage • Proper Handling • Preparation and Cooking

  8. Eight Keys to Success • Serving • Line Presentation • Proper Handling • Marketing

  9. Purchasing • Commodity dollars • What to process • Who to process with • Frozen vs. canned vegetables • Purchase from HACCP certified vendors

  10. Receiving and Storage • Check temperatures immediately • Check dating • Check for any signs of damage

  11. Receiving and Storage • Store products appropriately • Practice FIFO

  12. Proper Handling • Practice proper techniques for thawing according to Serve Safe • In refrigeration at or below 41° • Running water at or below 70°

  13. Preparation and Cooking • For all raw items follow guideline set forth by Serve Safe • Processed items follow the manufacturer’s instructions

  14. Preparation and Cooking • Develop standards for batch cooking • Ensure ovens are properly calibrated • Enforce use of recipes • Standardized recipes

  15. Proper Holding • Serve hot foods hot • Minimum temperature of 140° • Hot wells controls • Holding cabinets • Serve cold foods cold • Maximum temperature 41°

  16. Serving • Proper serving utensils • Storage and food • Heat resistant handles • Minimize bare hand contact

  17. Serving • Proper personal hygiene • No dangle earrings, fake fingernails, polish, rings • Proper hand washing • Polite and courteous service

  18. Line Presentation • Signage • All items should be labeled • Clean easy to read menu boards with pricing

  19. Line Presentation • Use garnishes when possible • elevators • risers • Keep serving line clean and free from debris

  20. Marketing • Utilize promotions • To create excitement • To boost participation when needed • Enhance awareness of the Child Nutrition Department

  21. Marketing • Solicit involvement from brokers and manufacturers • Communicate upcoming special events

  22. Actions to Ensure Quality • Plan food production for just-in-time service. • Review the recipe and organize equipment and ingredients before beginning production. • Always use the correct culinary technique. • Deliver only the products that meet quality standards.

  23. Food Presentation

  24. Objectives • Identify key elements of food presentation. • Evaluate the atmosphere of the cafeteria serving line.

  25. The Serving Line • How does the line look? • The entire serving area should look nice and appealing, not just the food.

  26. The Serving Line • Use pans that fit properly into steam table wells. • Use appropriate serving tools and utensils

  27. 5 Key Elements of Presentation • COLOR • Shape • Simplicity • Height • Texture

  28. Colorful Serving Line

  29. Colorful Serving Line

  30. Colorful Serving Line

  31. Color

  32. Color: Preparation Techniques

  33. Texture

  34. Texture Names Crunchy Baby Carrots Tender Corn Ripe Green Tip Banana Crusty Whole Wheat Roll Cold Chocolate Milk • Grilled Chicken Strips • Mild Mozzarella Cheese • Crisp Mixed Greens • Hearty Red Kidney Beans • Creamy Dressing

  35. Shapes: Food Variety

  36. Shapes: Food Variety

  37. Shapes: Food Variety

  38. Simplicity

  39. Height

  40. Self-Serve Packaging

  41. Balance • Presentation must be balanced through the selection of food by choosing complementary flavors, seasonings, and food groups. • Food should be prepared using different but complementary cooking methods and arranging it in an appetizing presentation.

  42. Flow • The focal point is the necessary starting point from which the flow should begin. • The sense of flow will be stronger with an interesting set up. • The customer should be led down the line by pleasant displays of food choices.

  43. Atmosphere • The atmosphere of the serving area and dining area influence customer participation.

  44. Take a Look at the Cafeteria • Is it well lit? • Is the food inviting? • Is there adequate room to sit? • Do you have a smile on your face? • Are the decorations cheerful? • Do you show attention to detail? • Are customers happy when they enter the cafeteria?

  45. Take a Look Cont’d. • Is signage posted at or near the beginning of the serving line identify components of the reimbursable meal? • Does the serving line move quickly and continuously? • Is the temperature of the room comfortable? • Does your cafeteria convey a positive atmosphere?

  46. Why Implement HACCP? • To ensure that the food served to children is as safe as possible. • Federal regulations require schools to have a HACCP Plan.

  47. What is HACCP? • A food safety system that focuses on food.

  48. What is HACCP? H hazard A analysis C critical C control P points

  49. Hazard Analysis • Identification of hazards than can contaminate food.

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