Food Production System - PDF
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Added on 2021-02-20
Food Production System - PDF
Added on 2021-02-20
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Is this a Final Submission?Or REFERRAL submissionWord Count ContentsINTRODUCTION...........................................................................................................................................2P1 Explain a range of different types of food preparation and production systems....................................3P2 Discuss the influences on the design of a range of food preparation and production systems..............4P3 Determine the key underlying principles for planning food preparation and production......................6P8Apply methods for monitoring food production and explain how to identify and deal with variances to ensure a safe and efficient operation....................................................................................................10P9Explain the possible effects of deviations to established processes and procedures...........................12CONCLUSION ............................................................................................................................................14REFERENCES..............................................................................................................................................14yes4170 words
INTRODUCTIONFood production refers to preparation of food in which raw material is transformed into ready-made products for usage of human beings or within food processing industry. It includes scientific approach and comprises of different sections which starts from basic things such as cleaning, packing, segregating, sorting, preparing, etc. This report comprises of range of food production systems and influence on design (Baral and et. al., 2014). Moreover, the key principles along with methods for planning food productions have been examined. In addition to this, resources are identified for delivering food and processes as well as procedures to meet needs of customers. Furthermore, key performance indicators as well as monitoring food methods and there possible effects have been discussed.
P1 Explain a range of different types of food preparation and production systemsFood production refers to preparation of food in which raw material is transformed into ready-made products human use within house or in a food processing industry. It is a process which involves scientific approaches. It is defined as entity which is comprised of different diverse systems designed for accomplishment of specified objective. They differ in the way where food is prepared with respect to where it is being served, time span required for preparation and service (Barrett, 2013). It also deals with the forms of foods purchased, methods for holding on prepared food along with amount as well as kind of labor and equipment that are required for this. Food preparation and production systems are mentioned below:Conventional: Raw foods are purchased and they are prepared onsite as well as served soon after it has been prepared. They are being used traditionally and menu items are prepared within kitchen as well as they are held for shorter time frame until they are being served. These types of production engage a restaurantopting for preparing food and serve it under identical roof. This system is typical in small food service operations (Boelee, 2013).Cook chill system: It is a process that makes use of both heat as well as cold for batch food production. In this temperature monitoring and record keeping are crucial within production of cook chill products for avoiding food borne illness. It isnot necessary that each food products can be cook chill processed. Advantage of this is that they are of higher efficiency as well as lower food costs depending on bulk buying as well as centralized purchasing. But nutritional components andfood safety will be compromised due to number of temperature control(Gouel, Gautam and Martin, 2016).Cook freeze system: This system is alike to cook chill but in this case food id not chilled instead of this, it is frozen. After cooking, dishes are blast-frozen to a temperature of around -200C and they are kept under this temperature until it is
needed. Storage at frozen temperature can last for around two years. When this is obligatory the food will be defrosted and reinforced to a core temperature of minimum 70 to 750C. The major disadvantage of system to slaughter of texture which owes to thaw or freeze process that is involved as well as preceding regeneration and allocation to the wards (Carley and Christie, 2017). Sous vide: It is a deviation of a cook – chill operation as well as cooking method where vacuum is sealed within a pouch of plastic and then it is cooked at gentle temperature that can be controlled precisely within water bath. It renders high control as well as allows for perfect and repeatable outcomes every time as compared to other methods of cooking. It is easy for learning along with this stress is taken out of cooking as food is held at ideal level of doneness for longer interval of time as compared to usual methods. There is no discoloration or oxidation which is ideal for conservation of fruits (Kajaste, 2014). They are combination of vacuum sealing which controlled en rapid is chilling as well as papillote cooking.Business can make use of these methods or systems and must analyze each and essential details associated with them as it will assist them to carry out their processes in appropriate manner (Considine, 2012). Along with this, it will not cause any kind of negative impact on fruits as well as vegetables.P2Discuss the influences on the design of a range of food preparation and production systemsFood production is a method of production by making use of processes aswell as systems which will conserve non-renewable energy; non-polluting and natural resources are efficient economically and are safe for consumers, communities as well
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