- dry, cool, dark, well-ventilated - 50-70 degrees F - cartons and shelves at least 6" above floor and away from walls - humidity maintained at 50-60% - Fresh F + V require highest humidity to be maintained due to higher H2o content (85-90%)

- A Items: vital; high value; most money spent on this per year; 15-20% of stock; 75-80% of annual purchases; usually protein foods (MEAT) - B ITEMS: moderate, medium value items - C ITEMS: trivial; low value; 60-65% of stock, only 5-10% of annual purchases

Foodservice Systems Flashcards by Natalie Navarre

Types of menus

No choice
Limited choice
Choice:
–> static/fixed/set: clients change daily; same menu items everyday
–> cycle/standing: menu items repeat in a sequence; school lunches
Restaurant
Commercial: convenience store, restaurant
Non-commercial: hospitals, schools

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Menu Engineering – 4 categories of menu items

STAR: high profit, high popularity
- promote item
PLOWHORSE: low profit, high popularity
- try to increase price to make more profitable
PUZZLE: high profit, low popularity
- consider whether or not to continue offering it
DOG: low profit, low popularity
- consider eliminating

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Surveying customers on a scale of extremely like to extremely disliked
-Facial scales for children and clients that speak a different language

Satisfaction Surveys

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How often they would be willing to eat an item

Frequence of Acceptance

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Amount of food left on the plate; self-reported; clients estimate

Plate waste

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Analyzes and predicts an items sales; charts differences in demand and each tiems popularity in relation to other menu items

Popularity Index

= # of servings of item / Total # servings of all items in the category that day

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Sales analysis ratio

Average check

= total sales / # customers served

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To find things to improve on by comparing satisfaction levels to other facilities

Benchmarking

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Buyer requests quotes on specific items for specific amounts and qualities from one or more suppliers –> order placed after considering price, quality and delivery
-When small amount is needed quickly

-Informal, Open Market purchasing

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Submitting a written specification and quantity to vendors –> vendors submit prices –> bids are opened all at once and oder is placed with the LOWEST BID

Formal/Competitive Bid Buying

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Using a single vendor for majority of purchases; high volume purchasing; saves time and money

Prime vending

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Personnel in ONE office does ALL purchasing for ALL units in the organization; cost effecting and time saving

centralized purchasing

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Separate units not related to a single management joint purchase (i.e. hospitals)
-Economic advantage of large volume purchasing

Group-Co-Op purchasing

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Finding the quantity to order that minimizes purchasing and inventory cost; finding the most economic number of units to order

Economic Order Quantity

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Short term forecast; moving average technique; all past usage is weight equally

Time series

= Add up last three months of cases of peaches needed / 3

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Uses software to forecast; gives most recent values more weight; does NOT uniformely weight all observations

exponential smoothing average

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Comes with shipment; should be compared against items received and the PO

Invoice

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Dry Storage

dry, cool, dark, well-ventilated
50-70 degrees F
cartons and shelves at least 6” above floor and away from walls
humidity maintained at 50-60%
Fresh F + V require highest humidity to be maintained due to higher H2o content (85-90%)

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Refrigerated Storage

All potentially hazardous foods < 41 F

Frozen foods 0- (-10) F

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Running record of balance on hand; updated each time an item is added or removed

perpetual inventory

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Actual count of OH items at end of accounting period; counted as an ASSET on a balance sheet

physical inventory

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Determines the point at which to re-order an item

Fixed order quantity inventory system

= (avg daily use)*(lead time) + safety stock

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Stock can be depleted to safety level before new order is placed; establish a min and a max for the itme; amount of item ordered with be the SAME each time

Mini-Max Stock

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ABC Inventory

A Items: vital; high value; most money spent on this per year; 15-20% of stock; 75-80% of annual purchases; usually protein foods (MEAT)
B ITEMS: moderate, medium value items
C ITEMS: trivial; low value; 60-65% of stock, only 5-10% of annual purchases

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Pricing method based on most recent price paid for the item; tends to price inventory HIGH

FIFO

Pricing method using the oldest price paid for an item in inventory; usually underestimates the value of current inventory; common if taxes are paid on inventory

LIFO

- Activity affected by temp and pH of the product; all are proteins - Role in ripening of fruit -- converts starch to sugar - Acid lowers pH and decreases these proteins activity = decreased browning

Enzymes

Browning reactions

- Enzymatic: cut surfaces of fruit | - Non-Enzymatic: maillard reaction; more rapid browning = increased pH/alkalinity, lower H2O content

Use of electrical magnetic vibrations to excite molecules of metal cooking surfaces; pan is generation of heat, no burner or flame; i.e. griddle

Induction Heat

Heat by contact; i.e. meat kept warm in a dish sitting on a heated pellet

Conduction heat

Heated air moved by fan - most energy efficient - can cook at lower temp for shorter time - even heat distribution

Convection heat (oven)

Infrared waves coming from glowing heat; i.e. charcoal, microwave, toaster

Radiation

Cooking that affects only H2O molecules; used in foodservice for prepared foods and on demand feeding; uneven Heat!!

Microwave

Steak on a grill or meat braising in steam kettle uses what type of heat?

Radiation AND conduction

Danger zone of bacteria

41-135 degrees F; bacteria grows best in moist, neutral pH environments/foods

Freezing

thaw potentially hazardous foods in fridge or submerge in running COLD water at 70 degrees or below; if thawed in microwave, cook immediately

Drying foods

Low water content, prevents growth of microorganisms

Canning

- Foods last up to a year - High acid foods support low bacterial growth; low pH and high Acid --> use boiling water for canning - If pH high and acid Low, use pressure cooking - Additives: calcium compounds used a humectants

Humectants

retain moisture and increase tenderness and firmness; used in canning -ex: calcium compounds

Scoop #12

2 3/4 oz portions measure in 1/3 cup

Scoop #16

2 oz portion measure in 1/4 cup

Scoop #60

Garnish 0.5 oz portion 1 Tbsp measurement

Ladels

1 oz portion | 1/8 cup

Used to schedule and control work; concerned with the TIME of production, not the cost

Ganntt Progress Chart

PERT: Program Evaluation and Review Technique

Shows what activities must await completion of other tasks (predecessors) -- what can be performed concurrently; an dhow long each task should take *Critical Path = longest PW thru; helps determine labor cost because it gives MIN amout of time needed

ALL prep done on premesis where meals are served; kitchen and patients in same hospital; used by most hospitals

Conventional

Centralized conventional

Tray lines; how quickly can food be delivered

Decentralized conventional

When long distance between kitchen and patients; bulk food delivered and trays set up in each unit

Centralized (satellite) procurement and production; kitchen and patients in SEPARATE facilities (+) economical, centralized large volume purchasing (-) 9 critical control points

Commissary

Cook + chill, cook + freeze; foods are preared on site then frozen/chilled for later use (+) evens out work load (-) high cost of equipment

Ready Prepared

Purchase meals/food itmes completely prepared; only finishing touches done on site; no onsite production (+) fewer employees, less equipment; only 4 critical control points (-) higher food cost

Assembly Serve

Transport hot foods at what temperature?

165-170 degrees

Do not hold foods between what temperatures?

41-135 degrees

Reheat foods to _____ for ______ second within _____ hour(s)

165 degrees for 15 seconds within 2 hours

Cool leftover from _______ to _____ degrees within 2 hours then cool from _____ to ______ degrees within an additional 4 hours

From 135 to 70 degrees within two hours and then 70-41 degrees within an additional 4 hours

Ideal temps for bacterial growth

70-125 degrees F

Seat turnover in cafeteria =

customers / # seats

seats needed in cafeteria =

(Turnover x Hours open) / customers needed

If scramble system is too slow ....

add more stations

Inspects all fresh and processed meat and poultry used in interstate, intrastate and foreign commerce

USDA's Food Safety and Inspection Service (FSIS)

Inspects all fish and fish products

US Dept of Commerce (National Marine Fisheries service)

Concerned with infectious and contagious diseases, especiall shellfish -contaminated shellfish can transmit hepatitis

Department of health and human services

Protects nations health against all interstate impure and unsafe food, drugs, and cosmetics (EXCEPT MEAT, FISH, POULTRY, EGGS)

FDA - Food, Drug, and Cosmetic Act

Specifies what must be on a food label

Nutrition Labeling and Education Act - FDA

Label Regulations

- Low cholesterol = < 20mg/serving | - Low calories =

Illness caused by a toxin formed in the food BEFORE consumption

Food intoxication - staphylococcus aureus - clostridium botulinum - costridium perfringens - bacillus cereus

Due to large numbers of bacteria carried by food INTO GI Tract

Foodborne INFECTION

Sources: foods high in protein; meat, poultry, eggs, cream pies, meat salads, sauces, gravies - Onset 1-7 hours after ingestion - Sx: N/V, pain, diarrhea, NO FEVER * TEMPERATURE ISSUE

Staphylococcus Aureus

Sources: vacuum packed products, soil grown vegetables (i.e. potatoes), honey - Onset 4-36 hours - Sx: weakness, double vision, fatigue, diarrhea; affects CN (paralysis, inability to swallo, slurred speech), may be fatal in 3-10 days if not tx - ANAEROBIC

Clostridium botulinum

- Sources: improperly cooked and reheated, cooled slowly and reheated foods; meats, soupls, gravies, stews, casseroles - Onset 8-18 hours Sx: N/V, abdominal pain, diarrhea "The cafeteria bug" ANAEROBIC

Clostridium perfringens

-Sources: cereal crops, rice products, starchy foods (potatoes, pasta, cheese products) casseroles, sauces, puddings, soups, pastries, meats, milk, vegetables, fish - Onset 30min-6 hours (emetic), 6-15 hours (diarrhea) - Sx: emetic (N/V), diarrhea

Bacillus cereus

- Sources: raw/undercooked meat and poultry, eggs, raw dairy, seafoods, melons - Onset 6-48 hours - Sx: Fever, N/V, chills, headache

Salmonella

- Source: intestinal contents of humans and animals - Onset 2-60 hours - Sx: fever, diarrhea

Streptococcus

- Sources: unwashed vegetables, fruits, hot dogs, lunch meat, cold cuts, coleslaw, raw milk, soft cheese - Grows between 34-113 degrees *can grow easily in fridge - High fatality rate in immunocompromised - May harm fetus * Widely distributed

Lysteria Monocytogenes

- Sources: raw/undercooked meat or poultry, raw milk, raw vegetables - Sx: abdominal pain, bloody diarrhea for 1-7 days - Common cause of gastroenteritis

Campylobacter jejuni

- Sources: raw or undercooked SEAFOOD - Onset 4-96 ours after ingestion - Sx: fever, vomiting, cramps, diarrhea

Vibrio paraemolyticus

- Sources: cold mixed salads (i.e. chicken, tuna, potato salads), raw veg, watermelon; hands not being washed during prep - Onset 12-50 hours - Sx: abdominal pain, diarrhea

Shigella

- Sources: rare/raw ground beef, uncooked F+V, raw milk, unpasteurized apple juice - Can survive freezing, high acidity and can grow in fridge - Sx: diarrhea, severe cramping

E.Coli

- Caused by poor personal hygiene - "Cruise ship illness" - Human feces, transmitted thru contaminated water, human contact, vegetables fertilized in manure

Norovirus

Hazard Analysis Critical Control Point (HACCP)

- Preventive approach to quality control - Identifies food hazards and high hazard jobs - CCP = critical control points where a loss of control would result in an unacceptable safely risk

Foodservice CCP's

- Comissary = 9 ccp - Ready prepared = 8 ccp - conventional = 5 ccp - assembly serve = 4 ccp

Occupational Safety and Health Act (OSHA)

- minimum safety standards - inspects facilities to look for safety hazards (i.e. wet floors) - MSDS: material safety data sheet must be available on all chemicals

Class B extinguisher

Most common in foodservice; used for flammable liquid gases and greases

Most common chemicals used to sanitize surfaces that touch foods

- Chorine - Iodine - Ammonia

Sanitized surfaces

Immersion in chemical solution for > 60 seconds in water above lukewarm temp (75 degrees)

Space in a foodservice layout is determined by ________

Market Form -- the form of the foods being purchase (raw, prepared, part prepped?)

Glazes tiles, 5' 8" high, washable, impervious to moisture

Walls

14-18' high

ceilings

Clay tiles/Quarry tiles

best to use for kitchen and high traffic area floors

68 degrees F

ventilation in FS environment

Lighting

-measured in "candles" 35-70 ft candles use din food prep area increased intensity neede din localized work areas

Aisle space in kitchen

Lane with 1 person = 40" Lane with > 1 person = 50" High traffic lane = 60"

Best work area layout from a time and motion standpoint

Straight line

Voltage, watts, type of current

Electrical specifications

BTU _ british thermal unit

Gas specifications

PSI (pounds per square inch)

steam specifications

National Sanitation Foundation International (NSFI)

- voluntary inspection of equipment | - assures that equipment complies with food safety sanitation standards and it is SAFE and easy to clean

stainless steel

- best material for FS equipment - GAUGE: the weight -- the lower the gauge the thicker the metal; higher gauge = thinner - 10-14 gauge = most common for equipment

Finish

the "luster of metals | -#1-7 the higher the finisher the higher the shine

Temps for 3 compartment sinks: 1. Wash = 2. Rinse = 3. Sanitize =

1. 110-120 2. warm water 3. 170

Mechanical dishwasher

1. pre-rinse: 110-140; must be less than 140 to prevent protein from coagulating 2. Wash 140-160; lower temps cause greasy dishes 3. Rinse: 170-180 to sanitize - booster heater raises temp to sanitize - add drying agent to prevent water spots

Steam cooking

Temp rises as pressure rises - PSI 15 = 250 F - PSI 0 = 212 F (boiling point)

cooking small batches quickly

batch cooking

by which costs associated with acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset

depreciation

Proactive- focuses on prevention of errors in foodservice

Quality control

Measurement of the quality of care provides to patients

Quality assurance

Foodservice Systems Flashcards

(106 cards)