Skills in Food & Beverage Management, Legal & Regulatory Compliance

This document provides a detailed overview of professional food and beverage management skills within a food and beverage organization, focusing on the preparation and serving of Alfredo pasta as an example. It highlights the necessary management skills, including composition, allergen information, and food safety considerations, emphasizing the importance of maintaining proper cooking temperatures and personal hygiene. Furthermore, the document discusses the legal requirements and regulatory standards that food and beverage service outlets must comply with, such as the Food Safety Act 1990, HACCP, and COSHH, emphasizing the importance of meeting these requirements and the consequences of failure. The document concludes by underscoring the value of adhering to legal requirements for maintaining food quality, ensuring consumer safety, and preventing ill health among employees.

PART 2

Demonstration of professional food and beverage
management skills within a food and beverage
organisation
There are various kinds of food and beverages that are prepared by a restaurant. Each of
these dishes has their own serving style, consideration points and many other different kinds of food
and beverage management skills are required for preparation and serving the dish.
Dish: Alfredo pasta
Management skills required:
 Composition: Alfredo pasta consist of Parmigiano Reggiano, water, milk, butter, rice flour, and
sunflower seed oil and boiled pasta.
 Allergen Information: Dish contains: milk
 Description: Pasta is mixed within white sauce which is made up of pa Parmigiano Reggiano,
water, milk, butter, rice flour, and sunflower seed oil which is seasoned with black pepper, oregano.

Continue…
Food safety:
 While cooking temperature of the food must be between 75. C to 100. C. But cook must
check that when food is served or delivered to customers it should between 63. C to 75. C.
 Pasta should not be over boiled otherwise it would become too soft and its shape will be
destroyed and should not be boiled less otherwise it would remain hard and will take time
for cooking
 Personal protective equipment’s should be wearing by the cook like food gloves, clothing’s,
rubber gloves

Continue…
Food and beverage management skills:
 Plate service will be used to serve the dish.
 People involved in cooking and serving process should focus upon maintaining their
personal hygiene. In this pandemic situation it is extremely important to focus upon
personal hygiene
 Food hygiene practises should be maintained in order to avoid chances of illness or
death due to Coronavirus or any other disease or health issue like food poisoning

Continue…
 Continuous monitoring of food preparation and servicing should be done so that its
overall quality can be maintained.
 All the staff members should be motivated though professional conduct in order to
maintain overall quality of food and enhance satisfaction level of customers
 Maintaining professional standards will also help in maintaining a positive brand image

Legal requirements and regulatory standards that food
and beverage service outlets must comply with, giving
specific reference to the maintenance and cleaning of
equipment
There are various kinds of legal requirements and regulatory standards that food and
beverage service outlets must comply with. Some of the main legal requirements and
regulatory standards are as follows:
 Food regulations: Food safety Act, 1990 provides the framework for an effective food
legislation. Most of the food business need to comply with this regulation. This
regulation helps in ensuring that nothing in food is added or removed that can damage
customers health. Food business should sell food quantity which is expected by the
consumers in the defined price. Food should be labelled, advertised and presented in
such a manner that consumers are not misleading.

Continue…
 All the food and beverage service outlets should have all the required documents and
permission like selling or serving alcohol or food/ beverages made of alcohol.
 Smoking should not be permitted while preparing food so that cleanliness and hygiene can be
maintain and overall high quality of food can also be maintained.
 Nowadays hazard control legislation have also been introduced known as HACCP that stands
for Hazard Analysis Critical Control Point. This legislation helps food companies to know
what type of food they can sell that are safe for public consumption. This legislation helps in
controlling safety hazard. All the food and beverage outlets are required to review their whole
business and identify main hazard or this that could go wrong.

Continue…
 All the outlets of food and beverages are required to register their business with their
local authority within 28 days of opening their business. Only after FDA registration
they can prepare, manufacture, pack and serve food and beverage.
 COSHH is a legislation that stands for Control of Substances Hazardous to Health that
helps in making companies adhere Health Regulations for prevention of ill health in
employees from hazardous substances like chemicals, fumes, dusts and biological
agents etc.

Discussion of importance and value of having to meet
legal requirements and the consequences of failure to
meet them
 It is important for food and beverage outlets to meet legal requirements while operating
and doing business officially. Food regulations like HACCP, Food safety Act, 1990 etc.
helps the organizations in maintaining overall quality and hygiene of the food and
beverage products.
 These legislations and regulations help in making food and beverages items safe for
consumption of consumers.
 It can not only help organizations to make food safe for consumption but legislations
like COSHH can prevent ill health in employees as well. Registration of business helps
in making business legal and can help in quickly notify business about food related
diseases that are spreading.

References
 Temizkan, R., Cankül, D. and Kızıltaş, Ç., 2018. Food And Beverage Education and
Scholars' in Turkey. Journal of Gastronomy, Hospitality, and Travel. 1(2). pp.18-25.
 Gruner, J., and et.al., 2018. Predicted impact of the food and drug administration’s
menu-labeling regulations on restaurants in 4 New Jersey Cities. American journal of
public health. 108(2). pp.234-240.
 Shweta, S., 2018. Critical analysis of food safety and standards act 2006 with specific
reference to restaurants in India.

THANK YOU