Assessment 2
Research report
Question 1
| Restaurant- fresh cook | Cafeteria- bulk cook | Catering services- cook chill | |
| Receiving | When receiving make sure it is received in good packaging. | When receiving best before and use by dates must be checked. | The temperature can be checked when receiving. |
| Safe storage | Food must be stored off the dependent cooking temperature | With the help of film covering the open compartments and other dishes. | The food must be stored as per instructions on the food boxes. |
| Mise- en place | Make sure everything is in the right place | After preparing the dishes washed all the equipment and place it in its place. | Prepared
Food ought to Protected for use at 60 °C and ordinary room temperature would cut it short. |
| Preparing/ cooking | The right cooking method must be used. | Make sure work station is well arranged and cleaned.
Raw food and cooked foods are placed in different places. |
Before serving they can be reheated. |
| Post-cooking storage | Meat must be placed fully coveted and far from other items. | Know the shelf life of the food prepared | And refrigerated for storage. |
| Reconstitution | Add the liquid and stir a little bit. | For some time soak the vegetables in normal water or normal water. | Do not make any changes |
| Re- thermalizing | Serve the food at the right temperature | Make sure food is hot when served. | For service re-heat the food at the right temperature. |
| 1 menu type and 1 food service | A la carte
Fine dining, food trucks |
Fixed menu
Caterers Buffet |
Du jour menu
Caterers Night club |
| Serving process | Follow the norms of menu presentation administration norms | Follow the norms of menu presentation administration norms | Follow the norms of menu presentation administration norms |
Question 2
| Critical points of food safety | Food hazard | Hazard control methods | |
| Restaurant- fresh cook | 1. Food packaging and ingredients
2. Suppliers of the food and beverage 3. Policies and procedure 4. Food safety training programs 5. Premises physical layout 6. In the business number of the food safety supervisors.
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There are some of the food hazards which are identified are-
1. Chemical hazard 2. Microbiological hazard 3. Physical hazards 4. Allergenic hazard 5. Nutritional hazard 6. Biotechnology-related hazard |
To control the hazards some of the methods which can be used are-
1. Food must be cooked properly. It can be cooked at least 75-degree C. 2. The thermometer can be used for checking the cooked food temperature. 3. Make sure when cooking the food items that all the equipment used for cooking is washed thoroughly. 4. Make sure when preparing the meals food surface are clean. 5. To prevent cross-contamination raw food and cooked meat must be placed separately. |
| Cafeteria- bulk cook | Some of the critical points of food safety are-
1. Purchasing of the material or ingredients 2. Storing of the food items 3. Preparation 4. Cooking methods 5. The right method of plating 6. Serving |
There are some of the food hazards which are identified are-
1. Biological hazard 2. Food position 3. Cross-contamination 4. Physical hazard
|
To control the hazards some of the methods which can be used are-
1. To prevent cross-contamination raw food and cooked meat must be placed separately 2. Before and after cooking hands must be washed with soapy water. 3. Make sure when cooking the food items that all the equipment used for cooking is washed thoroughly. 4. While preparing the dishes hands must not touch the face, hair, or nose. |
| Catering service- cook chill | Some of the critical points of food safety are-
1. The temperature of the food item 2. Method of storage 3. Method of cooking used, 4. Storage method |
There are some of the food hazards which are identified are-
1. It creates an atmosphere of reduced oxygen, which is the need for the clostridium bacteria growth. 2. Cross-contamination
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To control the hazards some of the methods which can be used are-
1. Make sure the right preparation methods are used. 2. Hands are washed properly when preparing the dishes and storing them. 3. When the food is cooled to 41-degree F, it must be refrigerated immediately.
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