A Comprehensive Report on Food Preparation and Production Systems

This report examines various aspects of food production, starting with an introduction to different food preparation and production systems such as conventional, cook chill, cook freeze, and sous vide. It then delves into the influences on the design of these systems, emphasizing the importance of space, equipment costs, and food safety regulations. The report further outlines key underlying principles for planning food preparation, including creating menus, nutritional considerations, suitability, and variety to cater to diverse customer needs. Additionally, it explores key methods for planning food preparation, emphasizing food safety, cost control, time management, and pest control. The report also covers methods for monitoring food production and identifying variances to ensure a safe and efficient operation, along with a discussion of the effects of deviations from established processes and procedures. The report concludes by summarizing the key findings and highlighting the importance of adhering to food safety and quality standards within food production systems.

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Contents
INTRODUCTION...........................................................................................................................................2
P1 Explain a range of different types of food preparation and production systems....................................3
P2 Discuss the influences on the design of a range of food preparation and production systems..............4
P3 Determine the key underlying principles for planning food preparation and production......................6
P8 Apply methods for monitoring food production and explain how to identify and deal with variances
to ensure a safe and efficient operation....................................................................................................10
P9 Explain the possible effects of deviations to established processes and procedures...........................12
CONCLUSION ............................................................................................................................................14
REFERENCES..............................................................................................................................................14
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4170 words

INTRODUCTION
Food 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 systems
Food 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 restaurant
opting 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 is
not 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 and
food 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.
P2 Discuss the influences on the design of a range of food
preparation and production systems
Food production is a method of production by making use of processes as
well as systems which will conserve non-renewable energy; non-polluting and natural
resources are efficient economically and are safe for consumers, communities as well

as workers. Basically, it is a process in which raw material is prepared as well as
marketable products. The quality of food will be impacted in the way the raw material is
stored and processed while before they are being re-heated (Davis and et. al., 2018).
The stale food or damaged food will have side effects on customers while they are
being consumed by them. It will also spoil brand image of the business which is yet at
initial stage. Therefore, chefs need to make sure that they store the food in appropriate
manner so that wastage do not occur as well as customer’s satisfaction level is attained.
Necessary space – The huge impact of the design regarding the kitchen it's the
space which needs to be used and needs to be adapted for preparing the food in a
clean and safe area. For example, a big kitchen in the restaurant needs to be very
carefully designed to look good and easy to cook and have enough space for
equipment. Also in huge important is the cleaning and storage space regarding the food
safety and separately the different zone for a different type of food in the kitchen
(McMichael, 2012).
Equipment’s cost – The huge impact of the design is the type and size of the
kitchen and the required equipment. Depending on the type of food preparation the
kitchen needs to be equip with the required for that particular type of food production
equipment.
Food safety - One of the most important regulations with needs to be strictly
followed from the owners of the kitchens. Food safety has a huge impact on the design
because the kitchen needs to be design safety for the health regarding the equipment
and safe environment (Denkenberger and Pearce, 2014). Huge important for safety in
the kitchen has the design for cleaning the kitchen and P.E.S.T control system. Before
to be open every kitchen need to be check by auditors and receive the legal license for
food production.

P3 Determine the key underlying principles for planning food
preparation and production
The food must be tasty as well as palatable with their nutritive value. The
business need to ensure that the food prepared by their chefs should not only provide
satiety but also needs to give their customers mental satisfaction. For this, they need to
follow certain principles, they are illustrates below:
Creating Menu
 Nutrition: It is crucial while planning of food preparation. The business has wide
range of customers as well as various age groups. These signify that nutritional
needs of every member differ; therefore it is necessary to take into consideration
daily requirements of all. While planning, it is necessary to embrace some food
items from each food group (Fuldauer and et. al., 2018). As this will enable the
restaurant to have family guests or customers within their premises. The reason
behind this is that one food group will not be able balance nutrition’s.
 Suitability: It is obvious that no two persons possess same nutritional values as
well as there is wide difference in likes and dislikes. Therefore, business need to
have options for their all customers so that needs can be accomplished. It will
lead them to have more number of customers and attract more (Misra, 2014). As
when requirements are fulfilled then it will lead to affirmative outcomes.
 Variety: Rigid meal pattern is not liked by customers and they have to provide
variety. The business must analyze and identify the taste of individuals at given
scenario and then plan their food. This will assist them to render their services
according to requirements (Gaston, Ávila‐Jiménez and Edmondson, 2013). For
an instance business can have high nutritional food so that they can accomplish
the needs of health conscious people. By providing it within fast food, it will
provide them with different options rather than boiled vegetables (Njeru and et.
al.,, 2013).

 Apart from these principles, the business can offer varieties in color combination
and ways in which they are being served i.e. their plating, texture along with taste
and flavors. It will assist them to captivate more number of customers towards
their services. Apart from this, they need to ensure that raw material which have
been used within preparation of food must be chosen wisely as well as carefully
so that it do not get damaged while transportation, storage or the way in which it
is processed (Gouel, Gautam and Martin, 2016). Food must be cooked
thoroughly if it comprises of non-vegetarian items like meat as by these
microorganisms can be killed and if it is not done in required manner then it can
have negative impact on restaurant.
These are some principles which must be acknowledged by the business as it
will aid them to intensify quality as well as services which are furnished by them.
This will also assist to have their brand image within society and gain attention of
people.
Food safety has a huge impact on food preparation and production.
Finding the best sources of and supplier of food, the right storage in the right
temperature is only a small part of the huge process: food production.
The most important key:
Food safety - Right Storage and Food quality monitoring at all times.
Monitoring Food safety it's a long process, unfortunately, it's on the huge depending
and importance how the delivery service it's done and the competence, quality of the
supplier. Choosing the supplier its huge issue those days (Kajaste, 2014). Finding
the good supplier and satisfies the price is like the dream for the owners and
management team.
Cost Control - Monitoring the delivery, monitoring the stocktake, monitoring
the labour work and employee competence. Those few steps need to be daily
applied if producing food and looking for good results.

Time Managing - Time managing can cost or save a lot of money if they are
monitored and analyzed on time. Everything starts with the right training and
developing the necessary skill for a practical role in the kitchen (McMichael, 2012).
Pest Control – Pest control is the regulation or management of a species
defined as a pest, a member of the animal kingdom that impacts adversely on
human activities. In the kitchen, most popular are rats and cockroaches.
If a member of staff or even worse, guest in the restaurant see a pest or find
indications that you might have a pest infestation, they can contact a Pest Control
(Misra, 2014). The PEST is one of the worse scenarios in the restaurant the
consequences are the high cost of money or even closing the doors for indefinitely
period.
P4 Explicate key methods for planning of food preparation as
well as their production.
Wide range of food production methods can be utilized within preparation
of food. A process of altering raw material into finished products is referred to food
production. As cost of space, maintenance, labor and equipment’s continue to raise
then it is necessary to take into consideration production system. Food productions are
definite phases of food flow that are concerned with privileged of prepared, semi
prepared or raw stuff (Njeru and et. al.,, 2013). The outcome products might be in a
ready state like cook serve (conventional method) or any kind of experience such as
cook-freeze or cook-chill before end product is being served to their customers. The key
methods of food production which can be used by the business are illustrated below:
 Traditional methods: In conservative methods, the majority of food which is
purchased by the business is in the form of raw material. They can also be
referred to convenience food categories. Facilities are rendered for receipt as
well as storage of goods, their preparation, cooking, holding and the service of

food that is being furnished (Resh, 2016). They are mostly used within most
kitchen concerns.
 Centralized methods: This method is commonly opted through huge chains
which are looking forward to subcontract all the measurements associated with
food production. With respect to The La Villa restaurant, they are specialized in
food as well as construction of high level of hygiene while creation, outstanding
to bulk production cost along with this prices offered will be cheaper for buyers
(Resh, 2016).
 Cook-chill methods: Food preservation methods where food is being prepared
and portioned and after this they are chilled to near about 3 degree Celsius within
a central kitchen. This method can be used by the business for preserving food
for around four days before it is exactly prepared according to needs of
customers or before it is reheated for being eaten. It is dependent on catering
coordination depending upon normal preparation as well as cooking of food
through rapid chilling along with storage space. The chilled food obliges minimum
capital outlay as well as low workforce (Ullah and et. al., 2015).
 Cook freeze methods: Food preservation methods, in which they are being
prepared, portioned, cooked as well as frozen them to -20 degree Celsius within
central kitchen of business. Cook-freeze preserves food for around eight weeks
before it is reheated for consumption. The expression cook-freeze is defined as a
catering system which is dependent on full time cooking of food that is followed
through fast freezing. The storage can be carried out by the business at
controlled low temperature. Method is associated with cook chill apart from their
refrigeration temperatures (Ullah and et. al., 2015).
 Sous vide: It is a more fresh food processing technique which was widely used
in late 70’s. Pouches retain freshness which leads to freshness, minimized food
wastage along with low level of hazards for cross defects during the process of
storage. This will aid them to maintain their nutrition’s by re-heating process
(Uphoff, 2013).

 Blast thawing: The air approximately needs to have higher in case of de-iced
food than the food so that heat can be reassigned from air to foods which lead to
dissolving of ice. Hazard zone lies in between 8 to 68 degree Celsius when
microorganisms multiply fastest for a small time as it is attainable. The germs
have been spread into two each 20 minutes (Uphoff, 2013).
 Blast chilling: The temperature that needs to be determined in
between 70 degree Celsius to 3 degree Celsius and even below within around 90
minutes.
 Blast freezing: To decline the time which is taken within a danger zone for
taking into consideration blast chilling or freezer, the chefs of the business needs
to measure refrigeration equipment’s not just by removing heat fast sufficient
(Vázquez and González, 2015).
These methods can be used by the business to furnish their services in an
appropriate manner. By making use of these methods they will be able to provide their
customers with fresh food (Vázquez and González, 2015).
P8 Apply methods for monitoring food production and
explain how to identify and deal with variances to ensure a safe
and efficient operation
Food safety monitoring refers to mechanism through which organization
check or identifies food safety hazards that are under control, procedures have been
appropriately executed along with compliance with food safety. This type of monitoring
is entirely integrated within food safety legislation within world. Without this, it won’t be
possible for without supporting the business for status of food safety production along
with supply.

HACCP (Hazard analysis and critical control points), is referred to organized
defensive approach for safety of food from physical, chemical and biological hazards
within processes of production that can lead to finished products which are unsafe as
well as designs measures for declining these risks to a safer level (Venter, 2012). Food
safety monitoring systems are implemented as well as developed by The La Villa
Restaurant, the components are illustrated below:
 What – it will provide description about what will be monitored?
 Where – place in which food safety monitoring will be taking place.
It is generally a point or location within food production processes.
 How – communication must be carried out for monitoring which is
to be carried out. Written procedures will allow every individual to involve within
food safety monitoring activities for accomplishment of entire tasks in a identical
manner.
 When – it indicates when monitoring will be taking place. It also
denotes frequency like it comprises of after cleaning, hourly or at receivable.
 Who – A position is designated who will be liable to food safety for
monitoring. It will be ideal for having deputies that are programmed for carrying
out entire task.
 Record – List the name of the monitoring formthat needs to be completed by the
person designated to complete the monitoring. Without records, you will not be
able to prove or provide evidence that the food safety monitoring has taken place
(Baral and et. al., 2014).
There are different other essential methods for monitoring food production as
well as identifying with variances for food and efficient operations. Some important
methods are determined as under:
Feedback from customers: It introduces most effective method for
monitoring food in systematic manner (Baral and et. al., 2014). For this, business must
collect feedback from customers after the service. As it will support them to get accurate
information from customers about the quality, taste etc. of food.
Market research: It is another important and essential method for
monitoring food in accurate manner. For this, business must conduct market research

which will assist them to identify accurate needs and wants of customers (Barrett,
2013). Along with this, it is a role of business administrator to maintain audit within given
time so that it assist them to take the accurate action if required.
Training: Training is most essential and significant method which will help
the business to handle food in monitoring procedures. For this, business must provide
group training, on-the-job practical instruction and opt for online training (Boelee, 2013).
As it will help business to train their employees about how to monitor food procedures in
effective manner.
Technology: It is introduce as an effective and time saving method of
food monitoring. These days, self-order kiosk have acquiring popularity. For this, an
enterprise must used payment handled tablets and fast table ordering which will help
them in attracting more customers within give time duration (Carley and Christie, 2017).
Apart from this, Receipt printer refers as an effective part of technology which must be
used by business. As it will assist them in dealing with few safety i.e automatic door
opening system.
Therefore, above mentioned all methods of food monitoring helps the
business to reduce potential for human error. It will make easier for enterprise to track
the sources of potential outbreaks before they occur (Considine, 2012). It will also assist
an enterprise by increasing customer base and also maximizing sales and market ratio.
P9 Explain the possible effects of deviations to established
processes and procedures
HACCP as a basis for the development of regulations governing the activity in
the food industry. The HACCP is a preventive approach to ensuring food safety and a
series of sequential activities in the planning phase, similar to the methodology for
analyzing potential errors and consequences. The HACCP system is a scientifically
sound and systematic approach (Venter, 2012). It focuses more on preventing the
emergence of risk factors than on the investigation and inspection of the final product.

The prevention underlying the HACCP system has two key elements: anticipating the
problem and developing a HACCP plan.
Deviation introduces as an unplanned event or activity that can be occur
due to the insufficient resources, lack of training, defeat of the equipment (B. Davis
and et. al., 2018). There are some effects of deviation which are explained as under:
Equipment issue - The equipment should be monitored and maintained daily
that cost money but in long term can save thousands. For example defeat of the
refrigeration chamber can cost you thousands of money for repairing and food wastage.
Probably will cost you the whole day or even more fixing that issue and will cost even
more if don't find enough food to produce the daily portions.(Gaston, Ávila‐Jiménez and
Edmondson, 2013)
Poor management: It introduces as one of the main effect of deviation
which will impact on food production process. Deviation develop lack of management or
collaboration because it not include resource unavailability. Poor management of the
restaurant highly affects the profitability as well as performance at the competitive
marketplace (Denkenberger and Pearce, 2014).
Disrespect: It is another main effect of deviation which develop disrespect
among workforce because some of them not able to perform their role in systematic
manner. Disrespect within the organization creates negative environment among the
company which reduces the profitability of organization. As it will also impacted while
formulating of processes along with procedures (Fuldauer and et. al., 2018).
Absence: This is another main effect or impact of deviation among
employees within an enterprise. Deviation can maximize employer’s absence which will
negatively impact in formulation of processes along with procedures. This develops
negative image of restaurant in the competitive marketplace which affects the profit
margin as well as brand image of the company.

CONCLUSION
From above, it can be concluded that food production, as the name
suggests, is about preparing food, in which raw or not food materials are converted into
ready-made food products for human use either in the home or in the food processing
industries. The process is long and needs to be carefully monitored comprises of right
approaches good planning good managing and well competence. Organizations and
planning need to formulate policies, procedures, legislation as well as standards to
ensure that enhanced services are rendered to their customers. In huge important for
the food production are monitoring and different variances and approaches to ensure
safe and efficient operation of food production.
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