Managing Food Production - Doc

Managing Food
Production

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1 .................................................................................................................................................1
P1 Different type of food preparation and production system. ...................................................1
P2 Factors influencing design of kitchens...................................................................................3
M1 Compare and contrast range of food preparation and production system. ...........................4
LO 2.................................................................................................................................................4
P3 Key principles For planning food production and preparation. .............................................4
P4 Key methods for planning, preparation and production.........................................................5
P8. Methods for monitoring food production and explain how to identify and variances to
ensure a safe and efficient operation............................................................................................7
P9. Possible effects of deviations to established processes and procedures..............................10
M4 Compare approaches to monitoring food production and their success in identifying
potential variances.....................................................................................................................12
CONCLUSION..............................................................................................................................13
REFERENCES .............................................................................................................................14

INTRODUCTION
The food safety and monitoring is very important for every food industries and also
helpful for the consumers because the users are the only one who is responsible for deciding the
future of the company. This report is all about the different types of food preparations and the
production systems and the advantages and disadvantages of different food systems, different
factors that can affect the food production. It also includes the various principles of HACCP that
is helpful in monitoring the food safety and the various measures that con improve the process
and production of the food product.
LO1
P1 Different type of food preparation and production system.
Food system includes process and infrastructure which is involved in feeding a
population, harvesting, growing, packaging, transporting, marketing, consumption and disposal
of food and food related items. Types of food production system is as follows:
Traditional- In this type of food production ingredients are assembled and the foods produced, h
on site, weather heated or chilled it is served to consumers. food is purchased along with food
processing continuum. is traditional other items are may be purchased with some processing and
others may be purchased when it is fully prepared (Bader and Jagtap, 2020), it only require
portioning and services.
Centralised- The commissary food service system is also known as central kitchen and central
food production. in this type of production food is transported to satellites, where it is served to
consumers. in this process labour cost is lower because of centralisation of food preparation. is
takes advantage of economies of scale, so it is very effective when mass food production is
required.
Cook Chill- It is a process in which both heat and cold is used for batch food production. in this
process temperature monitoring and keeping records are critical in production of cook chill
products. not all types of food products can be cook chill processed. its advantages are higher
efficiency and lower food cost it is based on bulk buying while disadvantages are number

temperature control which may compromises nutrition value of foods and food safety (Baldos
and Hertel, 2015).
Cook Freeze- This system is similar to cook chill, after cooking dishes are blast frozen to
temperature of -200c and kept at this temperature until it is required.
Advantages and disadvantages of different food systems-
Assembly line production- Assembly line allows manufactures to produced increased amount
of food products at lower cost and indirectly is is made for easier maintenance of goods after
their assembly.
Advantages- It allows quick and easy assembly through out the process, it means that
maintenance and replacement of worm or broken parts is much simple. in assembly line process
item is made is single product at time by a single maker.
Disadvantages- Several Workers using interchangeable, standardised parts makes for easy
repairs and replacement. to work on assembly line little training is required and as a result wages
it not very competitive. the work is also monotonous and repetitive (Bryant and Higgins, 2019).
Galley kitchen- Galley kitchen design is modern design and it is choice of many cheifs. it is a
functional kitchejn design that allows to reach alll areas of kitchen with minimal walikng
distance.
Advantages- it is easy to divide these types of kitchens into multiple working areas. in thuis type
of kitchen everything is easily accessible. it has a central design for larger spaces. its is very easy
to clean.
Disadvantages- a galley kitchen layout can sometimes limit the space left in dinner area. its is
very difficult for people to pass out as it may result in traffic jam.
Factors affecting food production system design-
Taste- The taste of food is important to be considered. the main aim for restaurant is to provide
tasty food to consumers. restaurant had to make tasty food so that it can satisfy their customers
(Cai and et.al., 2018).

Cost- The cost plays an important role in the manufacturing of food products. tf the started
charging high prices to customers their products may not be purchased by all people. so cost
plays and important role in production process.
Quality- Food quality is also an important factor which impacts the production process, while
manufacturing food goods it is necessary to ensure that its quality is good not not. as some times
prices sensitive market is there but it is necessary for firm to make control on quality.
P2 Factors influencing design of kitchens.
There are different factors which influences in designing kitchen are as follows-
Budget- Main thing which matters a lot in designing the kitchen is budget. high budget is require
to develop premium quality kitchen. it is a major key factor in designing the kitchen as without
the availability of proper funds the kitchen cabn not be made(Calabro and Vieri, 2017).
Needs and layouts- While designing kitchen it is necessary that needs must be analysed that
what are the requirements of facilities, the kitchen being prepared will full fill the needs or not.
Flooring- The flooring must be made by tile or stone. as when there is heavy traffic stone
flooring must be used. as using stone is more durable than tile.
Ventilation- Proper ventilation is very important in designing commercial kitchen. it is requirted
to make an proper ventilation in the kitchen and it is essential for safety and comfort to hotel
staff.
Types of kitchen-
One wall kitchen- One wall kitchen is as simple as it sounds. one wall kitchen can incorporate a
wise range of colour palettes and textures. it can consider dark wooden cabinets with white
marble counter tops and stylish grey background (Gouma, Simon and Stanacevic, 2016).
Centralised kitchen- Centralised kitchen is very different from normal restaurants kitchens. as it
requires large investment in specialised equipment such as blast freezers, planetary cookers and
vacuum packing machines etc. the benefit of this scale is cost advantage ie, reduction in cost as
size of facility and usage levels of system increases.

L shaped kitchen- This type of kitchen designs are most suitable for kitchens which has limited
space. being placed in the corner, L shaped designed kitchen gives more space to move and
provides greater seating space.
M1 Compare and contrast range of food preparation and production system.
Design- The organisation using L shaped kitchen design. as it is benefiting in this sense that lot
of space is left for other activities. Designing kitchen in this style is more beneficial than other
designs available.
Size- The size is normal not very small or large and styles used in the kitchen is modern style. in
this latsest designs and materials are used whicgh makes an kirtchen more attractive and
satisfactory (Gouma, Simon and Stanacevic, 2016).
Purpose- main purpose of kitchen is to store, prepare and cook foods. these are kitchens which
have bigger and heavy duty equipment than residential kitchen. kitchen purpose is to make large
amount of food in shorter time.
Regulations and legislative requirements
Restaurant makes proper food safety as all the food products are made and secure in a
safe area. while preparing food proper clean equipments are used. before making food products
all the utensils are washed and cleaned properly so that proper cleanliness is maintained and
hygiene food is made by restaurant.
There are various advantages and disadvantages of kitchen systems.
Advantages of one wall kitchen- The main advantage of one wall kitchen is that it saves lot of
space in the kitchen which can be used for some other purpose.
Disadvantages of one wall kitchen- The main drawback of this type of kitchen is that the
cooking space is less so it is not very convenient to cook.
Advantages of L shape kitchen- It provides lot of free space which can be either used for
another purposes. In that free space cabinets can be installed.
Disadvantages of L shape kitchen- This type of style is not suitable for big kitchen as all
cooking stuffs can not be placed on one corner of the kitchen.

Advantages of centralised kitchen- These kitchen are most efficient because they allows people
to automate the production process, human resource process and delivery operations.
Disadvantages of centralised kitchen- Drawback of this kitchen is that it is inflexible to
customise. It is cost effective ie, high amount of fund is required for making an centralised
kitchen.
D1 Evaluate range of food production system.
Design- As mentioned above that the organisation is using L shaped kitchen desigened which
benefit the restaurant in such a way that free space ie being utilised for other activities, thus more
work can be done in this type of kitchen.
Size- The size is normal as it is not very big or small, medium size kitchen is there by which all
the cooking task can be easily carried. As if it was very small the operations can not be carried
out easily and it becomes difficult to produce large food in that small area.
Purpose- As the purpose is very clear that kitchen assits in making food and storing all rthe food
items. Main purpose of a good kitchen is to make large amount of food very smoothly without
any issues or problems.
LO 2
P3 Key principles For planning food production and preparation.
For various projects and proper food productions must be checked. make different types
of dishes such as meat, poultry, veggies, seafood, pastas etc. with unique and multiple techniques
like grilling. roasting, baking. while planning and producing foods principles must be properly
applied and followed. attention must be given on developing techniques and knowledge of
manager which consists presentation of foods, layout and design of utensils. ensures proper
safety and sanitation methods according to the health department in all aspects, where production
of food is concerned. restaurant prepares three course meals that includes soups/salad appetizers,
proper lunch then dessert, so that team can easily evaluate that (Jalilov, Amer and Ward, 2018).
Product Sustainability- restaurant took the initiative and applied measures to provide luxury by
their measures like they avoided any kind of waste starting from cash registers which were

paperless, they didn't allow use of plastic instead they used glass bottles and any leftovers of the
day they didn't throw it away instead they gave it to needy or NGO's. To maintain their quality
they have always used fresh, seasonal and quality ingredients. Now they are focusing on shifting
to more healthier cuisine which is a great opportunity for them to gain experience and a large
connection enabled with contacts to any location they go through (Jankovic and et.al., 2019).
Authenticity- The problem of food fraud can be reduced if the authenticity of food has a positive
and neat approach and the authenticity of a restaurant must have an positive perceived value.
This process is adopted by restaurants so that they can prove that the food they serve and
ingredients they use are genuine and verified by the health association. This solution adds to
value and stating that what is the purpose of serving food and it helps in increasing the trust of
customers and make them feel that money they spent was worth it.
Safe Storage- Every restaurant has to keep this facility so that they can prevent their food and
contaminate it from the growing of bacteria that may have already taken place in the food that is
why it is necessary to have a safe storage. They prevent the food at the essential places such as
foods which are dry in nature are place away from the wall and floor and are tightly sealed and
frozen food must be kept at -180 degree Celsius and tightly closed to reduce the chances of
freezer catching fire (Jankovic and et.al., 2019). Measures and standards related to hygiene must
be properly maintained such as pest control and while doing pest control managers should make
sure none of the foods is exposed to it otherwise it will affect the health of the customers and it is
not safe for them, then the restaurant will loose its reputation.
P4 Key methods for planning, preparation and production.
Conventional – This preparation of method states when people go out for a dine in in a high
class restaurant. This method is concerned with purchasing raw food store it then cook it, then
serve it to the customers in their diners. Restaurants where this rule applies employees who work
there have to start working earlier than normal to prepare the ingredients in order and during
peak time more of them are required in times like lunch and dinner. It includes the process of
dehydration and drying. Things they did it before were flattening, sheeting, cutting, slicing,
mincing, marinating, flattening and rolling etc.

Convenience- Some people prefer food which can be eaten quickly and are light as in a quick
snack. Many people Log In prefer a appetizer of cheese sticks or other fried foods as compared
to proper lunch and dinner (Lorenz, 2017). These types of food are frozen kind and prepared
before the order is given which saves a lot of time for restaurant which is valuable for them as if
the demand is high they can produce more orders accordingly. It helps the restaurant if they are
serving both conventional and convenience food as they can make anything on the menu which
is of the conventional type. Frankie and Benny's has remembered most important thing that not
all customers prefers quick snacks in their regular diet which can impact the specialty and base
of the restaurant.
Centralized- This process involves preparation of food at one place and transported to a different
place to sell. This is commonly seen in food chains like McDonald, Subway, Burger King and in
a catering business. In these type of channels ingredients are transported elsewhere and the final
order is made there which is used for serving the customers (Manning, Taylor and Hanley,
2015). Sometimes in a catering environment food which is cooked is not on site and then serve to
people at the venue. This method is proved to be more costly method in all of them because of
the need of transportation factor and cooking off site which requires storage and appropriate
materials for serving.
Cook Chill- This method requires production of food which completely involves making a dish
by rapidly chilling the food which was prepared. Once it has started to chill, the food must be
reheated before it is served. This process needs raw materials that are properly cooked and then
some of it is divided before chilling it as this function of chilling is a good way to keep the safe
and match up to meet able quality and standards for consumption. To make it safe, when the
food is removed from its chill state it should be reheated in the temperature sufficient for it all
under 30 minutes (Manning, Taylor and E. Hanley, 2015).
Drying and dehydration process- this process is concerned with removal of water in food.
Hence, the name drying and dehydration process. Drying of food is done with the help of
resources which are unconventional such as wind and sun. While dehydration of food is done by
removing the moisture by using the help of conventional resources like artificial heat when the

condition of temperature is under control including other factors such as humidity and flow of air
(Miller and et.al., 2015).
P8. Methods for monitoring food production and explain how to identify and variances to ensure
a safe and efficient operation.
Food safety and monitoring is essential to ensure that the food is perfect for the
consumers or not. The food safety monitoring is a process or a mechanism to check the food
quality on the regular basis to control the procedure and the correct implementation during the
food making process. There are several factors which is helpful in monitoring the food safety
i.e., HACCP based food safety program (Närvänen and et.al., 2020). The HACCP is the
international approach which is known as the essential and the suitable food safety that enhances
the potential for international trade.
HACCP principles
The HACCP system is applied to the system to monitor the food quality and critically
analyze the food to prevent safety problems. There are mainly seven principles of HACCP which
are as follows-
 Principle 1 : Hazard analysis
Identify the potential hazard and the cause that relates with the food production at all the stages
such as growth, processing, manufacturing and the distribution at the point of consumption.
Also, analyses the outcomes and the prevention measures for the control.
 Principle 2 : Identify critical control points
Determination of methods and the suitable steps taken to eliminate the cause or minimize the
problem associated with it. The food controlling includes the production of raw material,
harvesting, transport, formulation, processing and the storage (Närvänen and et.al., 2020).
 Principle 3 : Establishment of critical limits for each critical control points
Establish the system that limits and control the quality to ensure the critical control points.
 Principle 4 : Establishment of monitoring procedure for critical control point
Establish the system that monitor the critical control point by taking action for the testing and
observations.

 Principle 5 : Corrective action plans
Corrective action to be taken when the critical control point is not under control (Palma and
et.al., 2019).
 Principle 6 : Verification process
Establish and implementing the methods that includes the testing and this confirms that the
HACCP system running absolutely correct.
 Principle 7 : Record keeping
Implementation of the documentation required for all the procedures and principles and the
application associated with the food safety. The record must be handled to monitor the results
and the actions taken for the improvement of any deviation.
There are several methods that is helpful in food safety and the monitoring such as-
 Pest control
Pest control is an important factor in the food safety management. The factors that can be
problematic are cockroaches and flies that can spread the dangerous diseases and this is also very
hazardous for the buildings, fixtures and machineries. The insects can also damage the food
during the transport and storage and sometimes, the extra food is stored in the warehouse which
should be cleaned and hygienic and insects and odour free. The pest control helps in preventing
the food and the investment in pest control system is also helpful to prevent the pest from
entering into the food processing ((Pattnaik, Lewis and Biermann, Walmart Apollo LLC, 2018).
 Cleaning programmes
The implementation of the cleaning and the disinfection programs helps in improving the food
quality and the reduced the risk of causes from the food. The people are now more aware about
the health and hygiene and use the natural products (Rasul, 2016). The proper cleaning of the
utensils and the machineries such as food processors used during the food making. The cleaning
programme eliminates the microorganisms that works like a slow poison and this may results in
diseases. The cleaning programs aware the employees to work accurately to take care of the
health of the consumers (Reddy and Anbumozhi, 2017).
 Waste management

The waste management is an important step in the monitoring the food safety. The waste
management is to managed in accordance with legal requirement and the also prevent the risk of
impurity and the attraction of the insects that can ruin the quality of food. This also prevent the
storage areas and implement the suitable method for the removal of waste regularly (Reinsel,
2019).
 Maintenance
The maintenance is necessary to maintain the quality of the food and the machinery which are
used in production of food like food processors and also ensures that the machines are running
smoothly and properly because the poor and outdated machines may reduce the quality of the
food and also the old machines demands high maintenance and the high consumption of
electricity and if the quality of food is not up to the mark then the consumers will also not use
these types of products whether it related with any brand and it creates the negative image of
company and this may decrease the selling of the company (Riddick, Wallace and Davis, 2016).
 Personal hygiene
Personal hygiene plays an important role in the food safety because bacteria can easily be spread
and intoxicate the food and affects on the health of consumers and put the food at high risk and
carry the diseases (Wallace, Sperber and Mortimore, 2018). There are several factors that is
useful for maintaining the personal hygiene such as hand wash, personal cleanliness like cover
hairs, cover the cuts of any infection on hand or any other part of the body, wear protective
clothes and excluding the ill staff.
 Correct handling, storage and transport
Another factor which is essential in the food safety during handling, storage and transport of the
food before, during and after the food processing and the production of the product to the
customers. Several factors are responsible during the food safety and transportation such as
temperature and humidity, hygiene of food, containers and packaging and the cyber security
which are the major point of concern. The Food and Drug Administration (FDA) provide the
rules and guidelines to the food industries for properly maintaining food quality and also broadly
discuss the prevention or the measures during the transportation (Yang and et.al., 2019). The

proper management of monitoring the food is also helpful in maintaining the productivity of the
company and attract the customers because always goes behind the brand and the quality.
 Staff training
The skilled and energetic staff is always helpful in ensuring the food quality and also reduces the
risk of contamination. The employees should be trained in the following areas i.e., hand hygiene,
safe food storage, cleanliness for food safety, pest control (Zainol and et.al., 2018).
P9. Possible effects of deviations to established processes and procedures
The deviation means the failures which indicates the food safety hazard that may degrade
the quality of food product and also deviation can be in the positive and negative side.
Sometimes, the deviation has the advantages to the established process and procedures. When
the food facility deviates from the critical points in its HACCP program then it may be the
management failure or the failure of system itself. There are several advantages of deviation
process in the food industries such as discovering problems quickly, finding the source of the
deviation, planning for deviation and meeting the regulations. Deviation can influence several
factors such as finance, human and the equipment (Zainol and et.al., 2018).
When the employees fail to follow the plans and procedure of making the food, then it may result
in CCP failure. There are number of human errors and the failures that may contribute in the
CCP failure. Employees sometimes forget to follow the CCP at the run time then it may be
harmful for the company and also affects the productivity of the company and point out the
integrity of the employees (Närvänen, E. and et.al., 2020). For example, the leader told everyone
to check the system after every 40 minutes but the come of the members check the system after
60 minutes, so the difference of 20 minutes is the loss time of the company and this is the clear
case of human error. The other human failures includes the incorrect and incomplete
documentation before and after the monitoring. The human deviation is detected by the verifier
through monitoring of the employee's performance. Human failures are the outcome of CCP
deviation.
Monitoring of the human failures are based on the financial impact which means the data or the
material which is on hold during the CCP failure. Now, there are several conditions occur during

the CCP monitoring such as if the food is not produced or delivered at the set time and the CCP
is working fine then here, the mistake is of system which fails to follow the plan and track the
processing (Palma, L. and et.al., 2019).
Such type of deviation and errors can affect the company, productivity and the these
deviations are corrected by the quality control manger of the company who only responsible for
the quality failures. For example, if the food processor and the other food making machines are
not properly working or calibrated to zero, then, this may ruin the food and this also creates the
bad impression of the company on the customers and the in today's time, the people required or
demand the fast services like food delivery services or if the company fails in meeting the needs
of the customers, then it may affect the organization and the employee is blamed for this failure
and the management can fire the employee from the company (Pattnaik, Lewis and Biermann.,
2018). If the critical temperature of furnace is more than the temperature required for food
production but the food is cooked properly then no hold is required but in the worst case, if the
critical temperature of the furnace is at the maximum temperature and the food is over cooked,
then the food product must be destroyed (Rasul., 2016).
The company sometimes plans the deviation process which allows the company to
analyze the expected loss and also helps the business in developing the better plans and analyze
the production more effectively. For example, if the supplier wants to sell the product at the
different places then it gives the room to suppliers for making the plans about selling the product
with the different styles or any schemes that can attract the customers. Another benefit of
deviation process is meeting the federal regulations regarding safety and the production in the
food safety (Reddy and Anbumozhi., 2017). Government do not want to completely neglect the
deviation from the companies because it helps in identifying the ups and downs of the company
in every aspect such as in terms of economy, equipment etc. Some deviations are measured only
at the last time of production. But it may be harmful when the failure if found after the
production then it is suitable to destroy the product. Deviation typically present the serious
problem in terms of production and process. Deviation also helps the business in dealing with
the such type of issues as quickly as possible (Reinsel., 2019).

The corrective action or measure to overcome this problem is that all the corrective
actions should be documented and CCP can be back under control. Some companies make the
food grade as well as the nonfood grade materials and if there is no evidence that anything wrong
with the product then the product may be directed as the animal food (Riddick, Wallace and
Davis., 2016).
M4 Compare approaches to monitoring food production and their success in identifying potential
variances
The Hazard Analysis and Critical Control point is the method that gives the foundation to
the food safety and also gives the assurance to the food that will be consumed by the consumers.
There are several principles and the applications of HACCP that is helpful in the monitoring of
the food safety and the most important thing it improves the public health and the central role in
the present day food processing (Rodrigues and et.al., 2017). The various principles of HACCP
includes : Conduct the hazard analysis, identifying the critical control points, establish critical
limits, monitor CCP, establish measures and actions required, verification and the record-keeping
are the seven principles of HACCP helps monitors and analyze the food safety. Deviation is
helpful in analyzing the risk of the company so, deviation is not always eliminated from the
company and government also support the deviation should not be neglected by the risk analyst
of the company as well as for the restaurants and the hotels because these are the biggest chain or
the area of food production (Walker, Gowland and Points., 2018).
D2 Appraise specific examples of different approaches and methods to planning food preparation
The food preparation and especially the safety is the most important to safe the people
from the hazardous diseases and also there are several methods of food preparation and the
methods such as traditionally, centralized and cook chill and also the several factors that can
helps in maintaining the food safety such as the HACCP principle which consists the 7 principle
and the different methods of food safety i.e., pest control. Cleaning program, waste management.
The organization also manage the training for the employees to keep the safety in making the
food and also the corrective action or measure to overcome this problem is that all the corrective
actions should be documented and CCP can be back under control.

CONCLUSION
From the above study it is concluded that food production is important for restaurants,
which includes different types of food preparation techniques and production systems.
Manufacturing of food is influencing the customers, but customers is highly influenced by the
design of the food and the taste of the food. There are various principles which can be used to
manufacturing of food in the restaurant which includes the planning of preparing the food as per
the convenience of the chef who is making the food. There are various resources which include
safe and timely food production like machines and appliances are a helping hand for the chef
which are preparing the food. Restaurant is provided with various standards which is meeting the
key performance indicators like cleaning and sanitation, raw material testing and good
manufacturing services which would also improve the quality of the food and the manufacturing
process of food. Restaurant must follow the standards and food production process includes the
monitoring of food process by the restaurant. It includes pest control, waste management and
maintaining cleanliness and proper hygiene in the restaurant. Through implementing these points
restaurant would improve the quality of food and occur low cost on manufacturing of food.

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