Food Safety and Inventory

Food Safety and
Inventory

Table of Contents
PART A...........................................................................................................................................1
1. INTRODUCTION.......................................................................................................................1
2. HACCP based Food Safety Plans ...............................................................................................1
2.1 HACCP Team........................................................................................................................1
2.2 Scope or Purpose....................................................................................................................2
2.3 Product Description and Intended Use..................................................................................2
2.4 Process Flow Chart................................................................................................................4
2.5 Hazard Analysis.....................................................................................................................8
2.6 Hazard Audit table...............................................................................................................11
2.6.1 Justification Table.............................................................................................................15
2.6.2 Verification Table.............................................................................................................15
3. SUPPORT PROGRAMMES.....................................................................................................16
3.1 Maintenance program..........................................................................................................16
3.2 Approved Supplier Program................................................................................................16
3.3 Good Food Handling Practices............................................................................................17
3.4 Cleaning and Sanitation Program........................................................................................17
3.5 Pest Control Program...........................................................................................................17
3.6 Personal Hygiene Program..................................................................................................17
3.7 Product Recall Program.......................................................................................................17
3.8 Staff Training Program........................................................................................................18
3.9 Calibration Program.............................................................................................................18
3.10 Internal Audit.....................................................................................................................18
3.11 Document and Data Control Program................................................................................18
4. APPENDICES...........................................................................................................................18
PART B..........................................................................................................................................27
CONCLUSION .............................................................................................................................28
REFERENCES..............................................................................................................................29

PART A
1. INTRODUCTION
Food safety and inventory management is a system to track the stock that comes into the
premises and inventory that has been used from that stack, calculate the leftover and maintain the
quality of the food so that it can provide satisfaction to the customers. A good food safety and
inventory plan is also helpful for gaining the insights of the ways from which the organization
may loss valuable funds (Scheinberg & et.al 2017). Food inventory is related with ordering,
storing and utilization of food and other ingredients while food safety can be referred as
handling, preparing and storing of food in such a way that it can reduce the risk of becoming
sick.
For preparing this report, ALH Group of hotels has been chosen which operates over 300
venues across the Australian countries such as New South Wales, Queensland, South Australia,
Northern Territory, Victoria, Western Australia and Tasmania. The Hotel group was established
by Bruce Mathieson and his family in 1974 and has developed over the ages by acquiring the
other individual hotels and hotel groups of the Australia. This report will cover a food safety and
inventory management programme that will help in specifying the reports which helps in
keeping the food safe. It will contain a HACCP plan and support programs like maintenance
program, good food handling program, approved supplier program, cleaning and sanitation
program, pest control, personal hygiene, product recall, internal audit, calibration, staff training,
document and data control program, etc.
2. HACCP based Food Safety Plans
2.1 HACCP Team
HACCP (Hazard Analysis and Critical Control Points) is a group of people who required
specific skills & knowledge in order to understand of complete their task in effective manner.
This group prepare to preventing food safety strategy. Company follow the systematic approach
in order to assess the risk of hazard related to food or food production process. HACCP team
based on the food safety program and members included as per the requirement of business
activity. ALH group of hotels followed this plan for food safety so there are some members who
include in the HACCP team.
HACCP team includes:
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NAME POSITION IN COMPANY
TEAM LEADER John Wilson Senior manager
TEAM MEMBER Dock Nick Executive manager
TEAM MEMBER Handy General manager
TEAM MEMBER Jackson Junior manager
2.2 Scope or Purpose
ALH Group of hotels are the market leaders which offer variety of experience in the
hospitality sector such as sports bars, bistros, restaurants, retail liquor, nightclub and
accommodation. Company have scope over 300 venues, 60,000 meals in a day, more than 2000
rooms, 800 club across the boundaries, employ over 15000 people etc.
Purpose of ALH group of hotels is to buy & operate hotels in the worldwide area which
provided the entry into retail market as well as in on-premise activities. Main purpose of
company is to maximise profitability but it will possible when they perform according and
increase their productivity.
2.3 Product Description and Intended Use
There are full menu which offer by the ALH group of hotels to serve their customers by
using high quality ingredient with (Zhang & et.al 2015). Hotels prepare food by using all the
relevant food safety instructions which is healthy for customer's health. Below mention template
show the product description as well as intended use.
Product 1:
Product Name French Fries
Ingredients
used/composition
Potatoes, Vegetable oil (Soybean Oil, Citric Acid etc.),
Dextrose, Sodium Acid Pyrophosphate to maintain food colour
and Salt.
Form Perishable items.
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Packaging
Fries will be served in three different size of paper bag in order
to avoid plastic container. Quality of paper bag is enough to
make fries hot for at least 30 minutes.
Shelf Life
If cooked fries is properly stored than it will be used for 3 top 5
days. In the room temperature, it will be fresh for 2 hours
between the temperature of 40 °F and 140 °F.
Storage and Transport
Fries will be properly freeze before transferring one place to
another place and it will be transferred in cool storage boxes.
Eatable items have to be freeze properly and then transferred
from their kitchen to the restaurant.
Intended Use Eating
Consumer All age group people but majorly focus on children or young
people.
Product 2:
Product Name Chicken Breast
Ingredients
used/composition
Garlic & thyme chicken breast, mushroom, permeance risotto,
spices, cooking oil, acids etc.
Form Perishable items.
Packaging
In the restaurant, it will served in the unique or classic dishes
and in case of take away, restaurant use air tight plastic boxes to
contain Chicken Breast.
Shelf Life 1 to 2 Days in the refrigerator below 40 degree F. Bur raw
chicken beast can store for 9 months in the freezer.
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Storage and Transport It will be stored in the refrigerator and raw chicken breast will
be freeze for the longer use.
Intended Use Eating
Consumer All age group people can consume it but mostly middle age
group people from 30 to 50.
Product 3:
Product Name Chocolate Pudding
Ingredients
used/composition Milk, sugar, chocolate flavour etc.
Form Perishable items.
Packaging
Chocolate Pudding can be packed in plastic small container as
well as in the Jar which look good and presentation to attract
customers.
Shelf Life
It can stored for 5 to 10 years in a sealed bottle which contain
oxygen absorber to make it fresh and stored in ideal condition
such as, in cool and dry place. After opening, it will used for 1
to 2 years.
Storage and Transport It will be stored in the cool place such as refrigerator.
Intended Use Eating
Consumer All age group people can consume it but mostly children or
woman.
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2.4 Process Flow Chart
The hotels of the selected hotel groups prepare and serve the food into three categories and
numerous dishes are offered by the organization. The process of preparing and serving the most
popular and demanding dishes that are ordered by the customers in each category, is presented
below:
Starters: The most popular dish in the starter menu is 'French Fries' for which preparing
and serving steps are:
Purchase: At the very beginning, raw materials that is Potatoes are purchased for
preparing the dish (Ge & Kinnucan 2018).
Sorting: After that sorting procedure is done so that best quality potatoes can be filtered
for preparation.
Washing and Peeling: These potatoes are washed and peeled after the sorting by
following all the safety standards.
Blanching: Now the raw material is chopped into thin and long finger size pieces for the
blanching process. Blanching is a process in which vegetables are scalded into boiling water and
removed after a short period of time and finally placed into iced water. It helps in reducing the
quality loss of the product over the time.
Sulphur Dioxide Treatment: After that these fries are preserved with the help of sulphur
dioxide treatment and preserved for use it later for the orders (Canali & et.al 2017).
Deep Frying: When customers order the 'French Fries', these raw fries are deep fried into
cooking oil until they get crispy.
Spicing and Flavouring: By adding spices and flavours, these fries are served to the
customers with decorative and attracting plating.
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Main Course: The product or dish that is offered by the hotel for the main course is
'Golden Juicy Chicken Breasts' which is a non-vegetarian dish. The process of preparing and
serving the is as follows:
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