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91 Cards in this Set
- Front
- Back
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the point where a foodservice operation inspects and takes legal possession of the products ordered
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receiving
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holding of products after purchasing under proper oonditions to ensure quality and safety
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storage
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monitoring and control of material assets owned by an org
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inventory control
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5 ways to control theft
H Ues r hsrh urd |
hiring and adequate supervision of competent honest staff
using electronic surveillance, locks, and other control procedures restricting access to storage areas having scheduled receiving hours using reputable distributors |
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what are the two types of receiving
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invoice (open) receiving
blind receiving |
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type of receiving that is rarely used
person doing the receiving is given a blank piece of paper and has to write down what is received cuts down on pilferage |
blind receiving
disadvantage - time consuming |
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what are 5 inspection procedures used during receiving
t d w/v m rp |
temperature checks
checks for damage weight/volume checks check for mispicks return products that are incorrect or do not meet quality standards |
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used by operation to detail what items have been ordered
used to insure correct items were delivered |
purchase order
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used by vendors to detail amount and unit price of delivered products and the total cost of the order
can also be used to verify order during receiving |
invoices
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what are 11 aspects of storage standards
d 6 12-18 p |
dating of all products
storing at least 6 inches above the floor storing at least 12-18 inches below ceiling in dry storage proper storage tems and times easy to clean shelving control of temp, humidity, and ventilation in dry storage, food protected from sunlight, chemicals stored separately from food, cross-contamination avoided, proper thawing procedures, FIFO |
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what is the ideal dry storage temp
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50-70 deg
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why store things 6 inches above floor
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so can clean underneath, vermon, flooding, dust, dirt
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an inventory method in which stock is rotated to assure that items in storage are used in the order in which they are delivered
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FIFO
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what kind of method of issuing food and supplies
needs to be controlled by designated staff items issued as needed |
storeroom issuing
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what kind of method of issuing food and supplies
used primarily in non-commercial operation most effective way to control food usage and quality |
ingredient room
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what are 2 disadvantages and 1 advantage of ingredient room assembly area
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require a lot of space
require a way to isolate all storage area keeps things standardized - cook cant change recipes |
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what are 6 factors that affect inventory levels
s a f a u f a ss |
size of facility
amount of food prepared or used amount and usage of paper goods, china, flatware, glassware, cleaning supplies frequency of deliveries amount of storage space |
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the monetary value of all foods and supplies held in storage at a specific time
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inventory value
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what are 3 inventory methods
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physical
perpetual abc method |
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an actual account of items in all storage areas
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physical inventory
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a running record of the balance on hand for each item of goods in a store room
used when have good control over storage area will need to do occassional physical inventory |
perpetual inventory
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inventory method
assign a value to every item in storage focus on items that cost the most once per week do inventory of items in one of the groups, next week do the next group (maybe at monthly intervals) |
ABC inventory method
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what are advantages and disadvantages of perpetual inventory
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useful guide for purchasing
is a check on irregularities - like pilferage and displacement of stock provides info on fast-moving, slow moving, or unusable stock takes time and strict supervision |
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a calculation used to determine inventory value at a specific time
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inventory turnover rate
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used to monitor effectiveness of inventory control
calculated weekly, monthly, or annually determines the number of times inventory is used and replenished in a specific period of time helps to determine if the correct amount of food is on hand to meet production and service needs, but not so much that there is excessive waste |
inventory turnover rate
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a high inventory turnover rate means
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a limited inventory is maintained
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a low inventory turnover rate means
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a lot of money is tied up in inventory
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how many times per year should an inventory turn over
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12 min
24 prerferable |
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what is the formula for inventory turnover rate
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cogs/average inventory value
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cost of all items prepared and served during a specific period of time
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cogs
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value calculated by adding the beginning and ending inventory and dividing by two
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average inventory value
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do equation for inventory turnover rate
cogs = 60,000 march 31 = 31000 April 30 = 28000 |
60000/29500 = 2.03
2 times per month turned over - which is good (1 time per month is min) |
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process of assembly, delivery, and service of food in commercial and non-commercial food service operations
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food distribution
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what are some factors that affect the type of food distribution service used
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physical layout, space available for assembly, delivery, and service
style and timing of meal service skill level of personnel quality and food safety standards economic considerations - cost of equiptment needed, labor, energy use |
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what are two types of delivery and service systems used for food distribution
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centralized delivery and service
decentralized delivery and service |
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what type of delivery and service system is:
items produced on premisis service and production areas close to each other used with conventional, ready prepared, and assembly serve food service systems |
centralized delivery and service
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what type of delivery and service system is:
produced in one locatin and transported to another longer time b/t production, distribution, and service used with any of the four food service systems - but mostly with commissary or ready prepared |
decentralized delivery and service
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which tuype of food service is most often used in hospitals
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trayline - most are motorized
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what are the two types of food distribution in healthcare
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room service
trayline |
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what factors affect the number of trayline stations needed:
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menu variety
recipes used for regular and modified diets number of patients size and config of trayline size and capacity of holding equipts |
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what are the 7 common trayline stations
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starter
cold station hot station beverage checker loader tray passer |
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where on the conveyer should the most temperature sensitive items be - which station
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loader
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what 3 factors affect the placement of trayline stations on the conveyer
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maintenance of food temps
accurracy of trays speed of trayline |
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what are the 3 common types of temp retention systems for patient food service
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pellet system (unitized base)
insulated tray rethermalization systems |
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what are some advantages of the unitized base or pellet system
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easy to use
most china fits base delivery carts dont have to be insulated or have electricity delivery carts lighter less expensive bases are stainless or plastic - durable can be combined with cold insulated unit to maintain cold temps |
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what are the disadvantages of the unitized base or pellet system
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no provision for temp maint of cold items unless buy insulated unit for cold
heat transfer from base to cold foods occurs if cold foods are too close to the base only hold hot food temps for up to 45 mins additional space to store bases burn hazard additional space and electrical outlet needed on trayline |
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what are the advantages of the insulated tray
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easy to use
only the entree plate heated so energy needs lower no burn hazard no specal carts maintain both hot and cold food temps without electricity can use disposable dishes no electrical componants |
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what are the disadvantages of the insulated tray
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only maintain food temps at level that were placed into tray and only for about 45 mins
trays are large, bulky special dishes (shape, etc) needed tray institutional looking need additional storage space trays difficult to wash/sanitize |
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what are the advantages of the rethermalization temp system
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various systems avail
maintain both hot and cold temps for longer periods of time trays can be assembled in kitchen but reheating done on nursing units at times needed designed to work with cook/chill systems do not need hot food retention system on tray line because trays are assembled cold |
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what are the disadvantages of the rethermalization temp system
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expensive and requrires more electric
carts difficult to clean/sanitize additional space needed at points of service or in kitchen depending on type of system used maintenance costs for carts are high carts are usually heavier and harder to push than carts for other systems hot and cold foods must be placed on specific areas of tray - which may affect presentation of food and custormer pereption |
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what are 4 other types of restaurant food distribution systems
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counter service/fast food
table service banquet service buffet service |
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what are characteristics and advantages to food buffets
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allows large volume service in short period of time
eye appeal and displays are key food must hold well need attractive equiptment that maintains temps well need to protect food from contamination |
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what are the two types of cafeteria service lines
which is most common |
tratditional
scramble/scatter/non-traditional scramble most common |
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what are 4 types of traditional cafeteria service lines
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straight line
zig zag parallel or double line u shaped |
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what are 5 considerations in using vending systems to distribute food
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limitations of foods that can be vended
microwaves for reheating food safety sanitation of machines profit potential |
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what are the advantages of contracted vending services
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less capital for equiptment
less storage/inventory less waste less staffing more marketing/promos |
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what are the disadvantages of contracted vending services
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less control over vending area
need to insure that company is reliable and has high food quality and sanitation standards |
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what are the characteristics of catering that are diff than other types of food service
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catering companies are responsible for equiptment as well as food and supplies
provide varying levels of menus, service, and costs required to meet customer needs catering is often done off site excellent mgmt skills are required to insure coordiantion with other services at a catered event special permits may be needed to use other facilities or inclde alchool written contracts are essential to ensure agreement b/t caterer and client |
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what are the inport cost factors in catering
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labor costs variable
costs for using off site locations must be considered - transportation-mobile equiptment pricing structure varies for each event catered based on: menu and type of service, linens, flowers or anything done by caterer, deposits on serviceware and equiptment |
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any food that is not fit for human consumption
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spoiled food
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what are some examples of spoiled food - food not fit for human consumption
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food with objectionable but safe contaminants
food that is decomposing because of microbial growth, enzyme reactions in the food, or reactions b/t food and the environment food that has physical damage |
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a disease carried or transmitted to people by food or any illness or injury that results from something that has been eaten
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food borne illness
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what are some of the challenges to a safe food supply in the us
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food from global markets
eating greater variety - including raw increases in the at risk population more meals prepared and eaten away from home changes in food handling, prep methods, centralization of processing of foods new microorganism causing food bourne illness |
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what are the sources of contamination of food
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food, water, person to food
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what are some of the sources of conamination of food and water
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contaminated equiptment and utensils
infected pests infected animals untreated sewage unsafe water soil |
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how is food contaminated by people
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respiratory tract -coughing/sneezing
open sores intestional tract - hands soiled with feces |
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what is the temperature danger zone
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41 - 140
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what are the most favorable nutrients for microorganisms in food
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sugar and protein
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what are the factors that affect growth of orgs in food
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presence of nutrients
presence of moisture favorable temps ph of food atmosphere surrounding food - aerobic/anaerobic time |
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any food that favors the rapid growth of microorgs
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potentially hazardous foods
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a food that requires time/temp control to limit pathogenic microorgs growth or toxin formation
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potentially hazardous foods
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what are some potentially hazardous foods
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animal food that is raw or heat-treated
plant food that is heat treated or cosists of raw seed sprouts, cut melons and garlic in oil mictures |
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what are some examples of critical food handling practices
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employee health and hygene
org of storage, food prep, service areas and flow of food through food service op proper food handling employee training |
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what does HACCP stand for
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hazard analysis and critical control point
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what is the purpose of haccp
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microbiological control
includes sensory and nutritive qualities |
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what are the advantages of HAccp
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focuses on identifying and preventing hazards from contaminating foods
is based on science premits more efficient and effective government oversight of food processing and food service industries places responsibility for food safety on food service op addresses increase in number of food pathogens and food products addresses consumer public health concerns |
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what are the 7 steps of haccp
critial control points a, i, d, m, t, u, v |
assess hazards in flow of foods
identify crital control points develop control procedures for ccp's monitor ccps take corrective action as needed use record keeping to document plan verify program is working |
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what are the factors that affect the design and space allocation in a kitchen
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changes in pattern of dining out (casual and fast food more popular)
economic factors - budget and energy use employee considerations - safe work place, easy to clean, noise reduction govt regs - Americans with disabilities, OSHA, state-local-county health dept regs building codes menu service issues - number served, largest number of servings needed at once, type and times of service size and amount of equiptment purchasing and inv. control systems receiving and storage space space for maint, office, employee facilites, trafic flow, restroms |
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what are the 7 work areas needed in a kitchen
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receiving
storage and issuing pre-prep and prep food assembly and service cleanup - sanitation |
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what are 2 pieces of equiptment needed in the receiving area
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scales
carts |
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what are 2 pieces of equiptment needed in the storage and issuing area
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refrig
freezer shelving |
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what are 2 pieces of equiptment needed in the pre prep and prep area
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work tables
scales fire suppression and exhaust knives bakery equiptment |
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what are 2 pieces of equiptment needed in the food assembly and service area
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steam tables
reach in fridge refrigerated display shelving talbes, carts |
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what are 2 pieces of equiptment needed in the clean up/sanitation area
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dish machine
3 compartment sink garbage disposal shelving for claning supplies drying racts for clean dishes |
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rules for flow or work in the kitchen
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direct flow with minimal backtracking or criss-crossing
min. expenditure of worker time, traveling, energy min. handling of materials and equipt max use of space and equipt quality control minimum cost of production |
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factors to consider in selection of kitchen equiptment
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level of need - prioritize
cost performance and efficiency - how easy to repair, energy satisfaction of specific needs safety and sanitation space allocation appearance and design general utility values - can it be used for more than one thing local and state regulations |
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what are some trends in equiptment
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customer prefs - equipt varies with menu trends
flexibility of use - multi task energy conservation built in safety and sanitation noise reduction |
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what is the biggest energy hog in a ktichen
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ventilation system
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how can the kitchens correct the ventilation costs
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get already cooled air from the dining room instead of outside
radient heat barriers heat pump water heaters use the heat generated by the cooking equiptment in the kitchen |
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what suggestions does the energy company have for less energy costs
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cover pans
use open burner range - no preheating necessary |
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what are some ways to reduce solid wastes
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source reducing - reuse of materials
recycling of materials including composting waste combustion with energy recovery waste assessments |
