fss

• Foodservice Industry


  All establishments where food is regularly served outside the home
• Restaurant


  From the French verb "restaurer" meaning "to restore" or "to refresh"
• Types of Foodservice Systems

  • Restaurants
  • Colleges and Universities
  • School service
  • Clubs and other social organization
  • Hospital
  • Industrial and Food service
  • Transport Companies
  • Other Institutions
• Four types of foodservice systems

  • Conventional
  • Ready-prepared (cook/chill or cook/freeze)
  • Commissary (central production kitchen)
  • Assembly/serve
• Conventional system


  Raw foods are purchased, prepared on-site, and served soon after preparation
• Ready-prepared system (cook/chill or cook/freeze systems)

  Foods are prepared on site, then chilled or frozen, and stored for reheating at a later time
• Cook/chill method


  Food production method in which food is prepared and cooked by a conventional or other method, then quickly chilled for use at a later time
• Rethermalized


  Chilled or frozen foods are returned to eating temperature
• Cook/freeze method


  Food production method in which food is prepared and cooked by conventional or other methods, then frozen for use at a later time
• Commissary system


  A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparation
• Assembly/serve system


  Also known as the "kitchenless kitchen," fully prepared foods are purchased, stored, assembled, heated, and served
• Types of Menus


  • Static
  • Single
  • Cycle Menu
  • Table d'hote
  • Du jour
  • Selective Menu
  • Semi selective
  • Nonselective Menu
• Menu Pattern


  Outline of the menu
• Meal plan


  Number or meal opportunities (24hrs)
• Menu planning process


  Begins with clear objectives that reflects desired outcomes
• Savvy Menu planner


  Attained to accounts for political, social and economic trends
• The clientele/ customer


  Demographic, sociocultural, influencers, Nutritional requirement, dietary reference intake, food composition trends
• Steps in Meal Planning

  1. Entree

  2. Soups and sandwiches

  3. Veggies and sides

  4. Salads

  5. Desserts

  6. Garnishes

  7. Breads

  8. Breakfast items

  9. Beverages
• HACCP


  A systematic approach to food safety programming and inspection that focuses on the identification of hazards with the potential to cause foodborne illness and uses science-based procedures to eliminate or control the hazards
• Outbreak


  An incidence of foodborne illness that involves two or more people who ate a common food, which has been confirmed through laboratory analysis as the source of the outbreak
• Centers for Disease Control and Prevention (CDC)


  A federal agency within the Department of Health and Human Services (DHHS). Its mission is to promote health and quality of life by preventing and controlling disease, injury, and disability
• Case


  An instance of one person. Represents one individual in an outbreak of foodborne illness
• Risk


  An estimate of the likelihood or probability of occurrence of a hazard
• Hazard


  A biological, chemical, or physical property that may cause an unacceptable consumer health risk
• Potentially hazardous foods


  Foods that are more likely than others to be implicated in an outbreak of foodborne illness
• Code


  A collection of regulations
• Pathogen


  A disease-causing microorganism
• Communicable disease


  An illness that is transmitted from one person to another through direct or indirect means
• Foodborne infection


  Illness that results from ingesting foods containing live microorganisms
• Emerging pathogen


  A pathogen that is increasingly recognized as causing foodborne illness
• Accident


  An unintentional incident that results in injury, loss, or damage of property
• Regulation


  An authoritative directive. A legal restriction set forth, or promulgated, by a government agency
• Contamination


  The unintended presence of harmful substances such as microorganisms in food and water
• Infection control


  Specific procedures to prevent the entrance of pathogenic organisms into the body
• Cross-contamination


  The transfer of harmful microorganisms from one item of food to another via a nonfood surface such as human hands, equipment, or utensils. May also be a direct transfer from a raw to a cooked food item
• Flow of food


  The route or path food follows through a food service or food processing operation
• Danger zone


  The temperature range between 41°F and 135°F in which most bacteria grow and multiply
• Grade


  The rating of quality of meats, poultry, and eggs. Grading is a voluntary service
• Chemical hazard


  The threat to food safety caused by contamination of food with chemical substances such as cleaning compounds and pesticides
• Biological hazard


  The threat to food safety caused by contamination of food with pathogenic microorganisms