Factors to Consider in Food Planning

This presentation discusses the factors to be considered at the time of planning a new dish in the food and beverage operation management. It covers idea generation, raw material availability, cost of material, time for cooking, quality, and equipment availability. It also explains the stages of the HACCP process and the legal considerations for planning food production.

FOOD AND
BEVERAGE
OPERATION
MANAGEMENT
WITH PPT

TABLE OF CONTENT
 INTRODUCTION
 FACTORS TO BE CONSIDERED AT TIME OF DEVELOPING FOOD
 STAGES OF HACCP PROCESS
 LEGAL CONSIDERATION FOR PLANNING FOOD PRODUCTION
 CONCLUSION
 REFERENCES

INTRODUCTION
In the competitive world it is very important for the companies
to prepare good and innovating dishes so that the consumers are
attracted towards it.
Thus, the current presentation will outline the different factors
which are necessary to be considered at time of planning to make
a new dish.

FACTORS TO BE CONSIDERED AT
TIME OF PLANNING DISH
For being in the competition it is very necessary for the
hotels and resorts and all other food service provider to
make the dishes to a great extent.
Idea generation
Raw material availability
Cost of material
Time for cooking
Quality
Equipment availability

Continue………..
Cost of material- Another factor to be considered is the cost of purchasing the
raw material.
This is majorly because of the fact that if the cost of acquiring the raw
material is high then this will increase the cost of the end dish.
Time for cooking- One more major factor to be considered at time of
preparing for the dish is the time taken to prepare the dish.

Understanding of HACCP process
 Hence, for this the person must use the HACCP process
which stands for Hazard Analysis and Critical Control
Point.
 There are seven different stages which are to be followed
for maintenance of the quality of the food.
 Conducting hazard analysis
 Identifying Critical control point
 Establish critical limits
 Monitoring CCP
 Establishing actions for correction
 Verification
 Recording keeping

CONTINUE..
Conducting hazard analysis- The first stage of this
process is to conduct a hazard analysis in which the person
tries to identify all the possible hazards which may occur and
impact the process of food manufacturing.
Here, the main focus is on the prevention and
elimination of the hazard.

CONTINUE..
 Establishing actions for correcting
 The next step is to establish some corrective measures for the
CCP to come above the critical limit allowed.
 This is majorly because of the fact that with the above step the
deviation is being checked and now there is requirement of
taking some corrective actions so that the deviation can be
removed.

LEGAL CONSIDERATION WHILE
PLANNING FOR FOOD PRODUCTION
There are various laws which are required to be considered before implementing the planning
process of food production and services.
The food standards Act, 1999
The Food Safety Act, 1990
General food law
Licensing Act, 2003
Data Protection Act, 1998
Gas Safety Regulation, 1998
Furniture and furnishings(Fire) (Safety) Regulation, 1988
Health Act, 2006
Employer's Liability Act, 1969

CONTINUE..
General food law, under this law, the main responsibility
of the businesses is to ensure that food is safe to consume
and is not injurious to health and also ensures that any
advertisement is not misleading.
Also, to be able to identify the suppliers from whom
product has been imported or we can say traceability.

CONTINUE..
Data Protection Act, 1998, which refers to anyone who holds the information of the customer. It
requires that person to get the consent of the person to hold the details also should take corrective
steps for protecting that data and is also required to destroy the data after a specific period.
Employer's Liability Act, 1969, ensures that employer have minimum insurance cover against
any claims. This employer's liability insurance help in meeting with the cost of compensation with
respect to any employee injuries that is caused on or off site.

CONCLUSION
In the end it is summarised that there are many
different considerations like quality, nutritional values,
cost, equipment availability and many other factors to
be considered at time of making the food product and
dishes.

REFERENCES
Books and Journals
 Bellia, C., Pilato, M. and Seraphin, H., 2016. Street food and food safety: a driver for
tourism?. Calitatea. 17(S1). p.20.
Online
 Food law and enforcement. 2020. [Online]. Available
Through:<https://www.nibusinessinfo.co.uk/content/overview-food-regulation-and-
legislation>.
 Food safety: the UK regulatory regime. 2018. [Online]. Available
Through:<https://www.pinsentmasons.com/out-law/guides/food-safety-the-uk-
regulatory-regime>.