Catering Systems and Food production PDF

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Catering Systems and Food Production Learning Objectives     

Understand catering and its systems Consider why we use various food production systems Explore the term ‘interrupted catering systems’ List methods of food production and their key characteristics Identify some locations where interrupted catering systems are useful

Uses of food production and service systems - Improve efficiency - Reduce staff numbers - Centralisation of skills and equipment - Reduce costs - Achieve economies of scale Goals for catering - Produce food which is fresh, hot, safe, nutritious and palatable to the customer or patient - Commercial in most cases meets the basic human need - Inconsistency of recipes and ingredients - Private establishments – food cooked to order on individual basis – encourage return - Problem with scaling of recipes - Salt, spices, herbs, alcohol Catering sectors Commercial - Hotels - Fast food - Restaurants - Transport - Airports - Industry – canteens/workforce Service - Education - Hospitals - Care homes - Prisons - Armed forces Both operate mostly as large scale - Cost [food and labour] - Contract marketing - Frozen ready meal delivery service

Catering companies - Sodexo - Compass group PLC - Aramark - Bakkavor Frozen ready meal delivery services – gives independence and variety for people living at home - Wiltshire farm foods - Tillery valley - Brakes bros Food production systems - Cook-serve: small scale: 1-150 covers o Food freshly cooked to order – often linked to a la carte [e.g. premium restaurants] - Cook-hold-serve: small to medium scale: up to 250 covers o Food cooked, kept hot and then served – often linked with table d’hote [e.g. multicourse meals with minimal choices] - Interrupted large scale: 250+ covers o Food prepared and/or cooked, chilled/frozen, stored, transported, regenerated – interrupted or ‘time lag’ between prep and/or cooking and service [e.g. cook-chill/freeze, sous-vide] Interrupted methods of food production - Centralised o Production not directly linked to service o Foods are held and distributed to separate service areas - Cook chill o Food production storage and regeneration using low temperature control to preserve processed food - Cook freeze o Production, storage and regeneration using freezing to control and preserve qualities of processed food o Requires special processes to assist freezing - Sous vide o Production, storage and regeneration using sealed vacuum to control and preserve qualities of processed food

o Assembly kitchen – based on latest developments in manufacturing and conservation of food products

Problems in catering industry - Staff - Food - Equipment - Energy - Overheads - Space Centralised production - CPU = central production unit - Skilled staff - Bulk production - Distribution - Satellite kitchens Cook-chill Uses - Volume catering – hospital, school, social services, vending machines - Retains both nutrient profile and flavour

Guidelines - Core temperature 70°c for at least 2 minutes as part of cooking - Portioning within 30 min of leaving the cooker - Storage 0-3°c - 5 days storage (inc. production day and service) - Reheat immediately before consumption - Consume within 2 hours of reheating Critical limits to food safety - Storage and distribution - 5°c – consume within 12 hours - >10°c – discard food Suitable foods - Most foods - Meat, fish, eggs - Soups and sauces - Desserts - Some items require recipe modification – scaling up is not linear Cook freeze Guidelines - Commence freezing ASAP after cooking & portioning– within 30 minutes - Portioning within 30 minutes of leaving cooker - Core temperature of -5 °c within 90 minutes - No thawed food should be refrozen - Consume within 2 hours of reheating - Up to 8 weeks without loss of palatability Benefits of cook-chill/freeze - Portion control/reduced waste - No over production - Central purchasing with discounts - Equipment utilization - Savings in staff/ better hours - Savings on equipment, space & fuel - Less deliveries - Solves problem of moving hot foods - Service can be provided at all times Sous-vide

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French terminology meaning ‘Under Vacuum’ or ‘Vacuum cooked’ Form of cook chill Raw or par cooked food is vacuum packed Cooked at temperatures below 100°C in steam Served or rapidly chilled or chilled and frozen Regenerated in water or steam Basic concept - food should be cooked at the temperature it will be served at, eg, if cooking a steak to medium rare, you want to serve it at 55°C - Key elements - temperature and time Guidelines - Similar to cook-chill - The heat treatments o 80 °c for 26 mins o 85 °c for 11 mins o 90 °c for 4.5 mins o 95 °c for 2 mins - Commence chill within 30 min, to 3 °c within 90 minutes - Store for a maximum of 8 days Advantages - Long shelf life - Better deployment of staff - Reduced labour cost at production site - Low risk of cross- contamination - Reduced weight loss - Flavour retention - Tenderises meat - Economises on ingredients - Allows pre-cooking portioning - Inexpensive regeneration - Allows bulk production Improve hospital food - Launched 2001 - Long-term plan to revitalise NHS food services and ensure services meet the needs of patients - Flexible menus – greater choice - Protected mealtimes - 24 hour catering service - National dish selector - Sustainability - Nutrition - key issue for caterers and dietitians - PEAT (Patient environment action team)/PLACE (Patient Led Assessment of the Care - Environment) Hospital food review [Aug 2019] - The government will work with the NHS to improve food quality in hospitals and provide consistently safe, nutritious and tasty food. - The review will consider:

o -How food can help aid faster recovery, taking into account the unique needs of vulnerable groups o -Support from national bodies such as the Soil Association and National Caterers Association to source food services locally and reduce reliance on frozen or packaged foods o -New systems to monitor food safety and quality more transparently, including looking at how NHS boards are held to account o -How the NHS can be a standard-bearer for healthier choices for patients, staff and visitors o -More healthy food options for NHS staff, particularly for those working overnight shifts o -Sustainability and environmental impact of the whole supply chain o Ensuring quality and value for the taxpayer Finger foods - When planning menus for children or certain groups [dementia in care homes], offer finger food choices that can be easily eaten with dignity but without cutlery, using the hands instead, can improve food intake. - As some may also have chewing or swallowing difficulties, items must be safe for their capability. - Some people are content to take a long time over eating finger foods, and this can be accommodated by serving foods picnic-style in appropriate containers. National Association of Care Catering [NACC] - Promote and enrich standard of catering within care sector - Promote development of professional standards among those involved in catering for care sector - Publish guidelines and policy papers - http://www.thenacc.co.uk/ - Residential homes or day care for people with disabilities, the elderly or young people - Delivery and production of fresh or frozen meals to day centres or peoples homes Prisons - Prisoners have basic human rights - Government advise they should receive options for healthy approach to lifestyle within prison - Impact on long term conditions for long stay inmates...