ESTABLISH AND MAINTAIN QUALITY CONTROL IN FOOD PRODUCTION

1. D1.HCC.CL2.02 ESTABLISH AND MAINTAIN QUALITY CONTROL IN FOOD PRODUCTION

2. Establish and maintain quality control in food production This Unit comprises three Elements: • Establish quality control in food production • Implement and monitor quality control procedures in food production • Review quality control procedures in food production

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer or supervisor

4. Establish quality control in food production Performance Criteria for this Element are: • Identify appropriate quality standards in food production • Develop appropriate quality procedures

5. Identify appropriate standards in food production Management of QC comprises: • Establishment of quality standards and procedures • Implementation of QC procedures to achieve the quality standards • Monitoring QC standards and procedures • Review of QC standards and procedures

6. Identify appropriate standards in food production ‘Quality’ relating to food production refers to: • Development of standards for food which meet customer requirements and preferences • Freedom of menu items from defects and variations • A relationship between ‘price’ and ‘product’ (value-for-money)

7. Identify appropriate standards in food production ‘Quality’ relating to food production refers to: • Selecting appropriate suppliers • Selecting appropriate ingredients for specific menus • Selecting adequate supply of ingredients to ensure high quality standards of items taking into consideration perishability

8. Identify appropriate standards in food production In relation to QC in food production: • Quality can vary between venues – and within the same venue • There is no industry-wide definition of quality • The customer determines what quality is – you cannot ‘impose’ quality on them

9. Identify appropriate standards in food production Ensuring a balanced and profitable menu • One of the hardest elements of establishing quality control is to design a menu that, as a whole: • Meets costing and profit requirements • Provides a wide and suitable selection ofmenu items to cater to different customer tastes and preferences • Provides value for money for customers

10. Identify appropriate standards in food production To determine what your customers see as ‘quality’: • Use a combination of relevant market research techniques • Talk to ‘sufficient’ numbers of customers • Interview a cross-section of customers to mirror the demographics of your customer base

11. Identify appropriate standards in food production Techniques to obtain customer input about quality: • Talking to them • Asking them to complete a questionnaire • Using focus groups • Making ‘Customer Comment Cards’ available (Continued)

12. Identify appropriate standards in food production • Having a web-based ‘Contact Us’ facility • Asking relevant questions • Making a ‘Suggestion Box’ available • Rewarding people for making contributions

13. Identify appropriate standards in food production Information about customer thinking can also be gained through analysing: • Sales • Complaints • Compliments • Industry reports

14. Identify appropriate standards in food production Some business adopt a QC orientation to food production and some do not – reasons they do include to: • Identify and meet customer expectations • Deliver consistency and uniformity in food • Give customers confidence about what they will receive • Optimise potential for repeat and referral business • Increase compliance with legislated obligations (Continued)

15. Identify appropriate standards in food production • Reduce complaints and increase customer satisfaction • Verify standards of food served • Enhance business viability • Give staff pride in their employer • Keep promises made about the food

16. Identify appropriate standards in food production QC relates to both: • ‘Products’: • The menu items produced by the kitchen • ‘Processes’: • The practices and procedures used to produce the food

17. Identify appropriate standards in food production This unit applies only to ‘food production’ and does not apply to related topics such as: • Décor of dining rooms, facilities • Facilities to support food service • Interpersonal skills of wait staff • Price setting for dishes • Service standards for wait staff • Product knowledge of wait staff

18. Identify appropriate standards in food production ‘Food production’ may relate to: • A la carte and table d’hôte menus • Room service and fine dining • Events • Buffets • Take away/ food and fast foods • Outside catering

19. Selecting appropriate ingredients Slide 19 Seasonal availability The advantages of using foods that are in season are: • Foods are at their best quality • Foods in are available in abundance and easy to access • Foods are usually cheapest • Selecting fresh foods can assist with meeting dietary needs • Seasonal food can be appealing to discerning customers

20. Selecting appropriate ingredients Slide 20 Ingredients and their climates What ingredients are found in the following climates: Cold climates Warm climates Tropical climates Other climates

21. Selecting appropriate ingredients Slide 21 Quality and quantity of ingredients There is an ever increasing range of ingredients for you to choose from including: • Raw foods • Convenience foods

22. Selecting suppliers When choosing a supplier for you need to consider the following factors: • The product range • The availability of products • Delivery requirements • Cost • Trading terms Slide 22

23. Taste ‘Taste’ • Difficult but necessary to define for a dish • Used as a standard to: • Ensure consistent flavours • Avoid ‘off’ tastes • Meet expectations • Differentiate between your venue and your competitors

24. Taste Developing standards in relation to ‘taste’ may require you to specify: • Ingredients used • Balance • Grade or quality of raw materials

25. Storage of food items Slide 25 Storage of ingredients Stored foods need to be handled correctly” • The storage area needs to be: • Kept clean • Well ventilated • Have appropriate lighting • Food safe shelving • The storage facility needs to be conveniently located • And in a secure storage area

26. Storage of food items Storage areas In relation to food there are 3 standard storage options: • Dry goods store • Refrigerated storage • Frozen storage

27. Storage of food items Dry goods store This is a non-refrigerated store where canned and dried food is stored. • What are examples of canned and dried food?

28. Storage of food items Refrigerated storage • This is used to store fruit and vegetables, dairy products and meat • It may take the form of coolrooms, domestic refrigerators, under-counter units or free-standing self-contained, glass-fronted units

29. Storage of food items Frozen storage • Any type of freezer can be used in a commercial situation – including domestic freezers, walk-in freezers, bench freezers and up-right freezers • The critical requirement is that they be able to reach the necessary temperature

30. Storage of food items Maintaining specific storage areas How can you maintain the following storage areas? • Frozen Foods • Meat Refrigerator • Fruit and Vegetables • Dry Store • Dairy Foods Refrigeration

31. Temperature ‘Temperature’: • There are food safety considerations implicit in holding temperatures for food • In relation to service of food: • Hot food must be served hot • Cold food must be served cold • Frozen food must be served in a frozen state

32. Temperature Temperature related standards may require reference to: • Temperature settings on food holding equipment • Time at which holding equipment is turned on • Temperature food is to reach in the cooking process

33. Identify appropriate standards in food production ‘Raw materials’: • Need for these to align with Food safety Plan requirements (where/if applicable) • Must comply with local food laws • Must be ‘fit for human consumption’

34. Identify appropriate standards in food production In relation to raw materials’: • May be a need to use ‘food specifications’ • May be a need to set delivery times for products into the venue • May be a need to set maximum limits or levels for food ordered by the venue

35. Identify appropriate standards in food production Standard Recipes are used to: • Maintain consistency of food quality • Help calculate selling price for each dish • Control serve size • Determine food cost percentage • Facilitate ordering of food from suppliers • Assist with staff training in food production

36. Identify appropriate standards in food production Standard Recipes contain the following information: • Name of the menu item • Menu section to which the food belongs • Recipe number • Date the item was costed • Portion size (Continued)

37. Identify appropriate standards in food production • Portion yield • Portion cost • Food cost percentage • Selling price • Ingredients (Continued)

38. Identify appropriate standards in food production • Quantity of each ingredient • Unit of measurement for each ingredient • Unit cost • Total ingredient cost • Total cost of item • Production method • Photograph of finished product

39. Identify appropriate standards in food production ‘Cooking method/process’: • Stated in the Standard Recipe • May address: • Availability of equipment in kitchen • Suitability of foods for different cooking processes • Staff skills and expertise

40. Identify appropriate standards in food production ‘Skills and knowledge of kitchen staff’ – there is a need to ensure: • Employees grow and develop • New staff are trained • Practice is based on knowledge • Experienced staff provide on-the-job training to others

41. Identify appropriate standards in food production Standard relating to staff knowledge and skills may need to address: • Base qualifications required • Details and requirements of on-the-job training • Limitations on food preparation activities based on qualifications and experience

42. Identify appropriate standards in food production ‘Nutrition’ can be a vital quality standard for food: • In some operations but not in others • Where the business caters for people with specific diet-related needs such as: • Hospitals • Aged care facilities • Schools

43. Identify appropriate standards in food production In relation to nutrition there may be a need to specify standards in relation to: • Specific requirements for nominated dishes • Catering for nominated types of diets • External (laboratory) testing and verification of nutrition in the food produced

44. Identify appropriate standards in food production ‘Volume’ of food produced: • Refers to the amount/quantity of food produced (in effect, pre-prepared) at any one time • Concerns in this regard will not apply to ‘cooked to order’ items • Is important because the kitchen: • Will want to meet orders which are placed • Will not want to throw out ‘excess’ food which cannot be stored for later re-use

45. Identify appropriate standards in food production Standards in relation to volume may include reference to: • Quantities to be produced: • On a daily basis • On an individual service session basis • Nominating menu items which can and cannot be pre-prepared for holding and later use

46. Identify appropriate standards in food production ‘Equipment maintenance and service’ of food equipment is essential: • Must adhere to manufacturer’s instructions • Must occur whenever a problem is identified • Some venues: • Use their own Maintenance Department to provide service and maintenance • Follow a prescribed ‘Preventative Maintenance Schedule’

47. Identify appropriate standards in food production In relation to ‘equipment maintenance and service’ quality standards may apply to: • Frequency of maintenance • Timing of repairs • Specification of personnel who is allowed to service equipment

48. Identify appropriate standards in food production ‘Speed of service’: • Relates to the ability of the kitchen to provide food ‘in a timely manner’ • The speed of service ‘time’ is the period between when the order is lodged with the kitchen and when it is ready for collection for service • Is a common quality consideration with customers

49. Identify appropriate standards in food production Standards for ‘speed of service’ may address: • Acceptable and unacceptable times – in minutes • Definition of exactly what constitutes: • When order was lodged • When item is ready for collect by wait staff and or ready for service to the customer

50. Identify appropriate standards in food production ‘Price’ (the selling price for food items) – is important to ‘quality’ because: • It relates directly to value-for-money • Price must reflect food costs and return an acceptable profit • Customers often compare or judge competitors on the basis of price • A dish judged ‘too expensive’ is less attractive to customer