Managing Food Production: Techniques, Design, and Planning Report

This report delves into the multifaceted realm of food production management. It begins by exploring consumer perceptions and their influence on food choices, emphasizing demographic, cultural, and seasonal factors. The report then classifies various food production techniques, including conventional, convenience, centralized, and cook-chill methods, detailing their advantages and disadvantages. It further examines food preparation techniques like baking, steaming, and stewing. The report then shifts focus to kitchen design, outlining factors such as layout, budget, health and safety concerns, efficiency, and flow. It differentiates between one-wall, U-shaped, and L-shaped kitchen designs. The report also highlights the importance of food production planning, emphasizing the need for adequate staffing, food availability, and early preparation steps. It underscores key food safety principles such as cleaning, separation, cooking, and chilling. The report concludes by stressing the importance of menu planning and food hygiene to ensure food safety and customer satisfaction. The report aims to provide a comprehensive overview of food production, encompassing techniques, design considerations, and planning strategies to ensure safe and efficient operations.

Managing food production

INTRODUCTION
Food production is department that involve in activity as preparation of food. It is defined
as process in which raw materials are baked, combined and transformed to make a dish.
Henceforth, food production management relates with internal elements of hospitality
management, resource business and hotel management (Linder, 2019). Thus, manager of food
production needs to be responsible for overseeing food processing facilities and procedures.
Therefore, food safety management system identifies, evaluates and control food hazards at the
levels of the food chain.
The professionals work as to supervise the employees and look over the product quality
to transform the raw materials into commodities consumers buy. Additionally, Food and
beverage managers needs work as to forecast, plan and control the food ordering of food and
beverages for hospital property. Thus, it is crucial to follow up the food safety management
system to controlling the all food safety hazards.
The present report is based on topic as Managing food production. Henceforth, report
will cover the activities as to explain the range of differ kind of technique of food production, to
discuss on the influence about the design of range of food production and preparation methods.
Furthermore, assignment will focus over key underlying principles for planning food production
and preparation. Lastly, techniques for monitoring food production and variance will be
identified to undertake safe and efficient operations.
LO1
P1
Consumer perception towards the food commodities is complex phenomenon and
influenced by different characteristics. Henceforth, choices get changed by the number of
components as changes and preferences of customers. It is crucial to understand and analyzing
consumers motivation factors and preference as this have huge impact on food industry
(Springmann and et.al., 2018). Additionally, there are number of demo-graphical variables such
as number of children, household income, age, gender influences an individual's perception of
risk. Attitude, beliefs and knowledge all are crucial core components that affects the eating habits
of the customers.
Thus, Cultural and environmental factor are the core that highly impacts over the choices
and preferences of the customers. Therefore, individual comes from different places as they have
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varied habit of food consumption. It can highly affect the choices and preferences of food
commodities (Moioli, Salvati and Rulli, 2018). On the other hand, changes in season also
impacts over the buying habits of individuals. Seasonal demand highly affects the demand of
food commodities. Thus, food production and food preparation are vital term under the process
of food management. The techniques of food production classified into different types as crop
management, harvesting, cultivation, selection, and crop production. Herein, some common
methods of food production defined in following manner as are-
Conventional- It is food preparation method that allows individuals to go and sit down in
restaurant. Henceforth, food are purchased for individual operation during the various stages of
operation. Thus, production of food completed and served in the same restaurant. Additionally,
this is defined as conventional system in which food are prepared with help of basic ingredients
with processing done on the premises. In order to safe food from damage, there is need to
maintained at appropriate serving temperatures until served (Zwietering, 2019).
Therefore, huge volume of staff member may be required in the kitchen during the peak
dining times. This is method that highly use in school, restaurants, universities, colleges and cafe
etc. Due to issues as current labor shortage, conventional food service techniques using various
food products to complete end of food processing continuum. Therefore, advantages and
disadvantages of conventional food service system defined in below manner as are-
Advantages- There are several beneficial aspects to conventional food service system that are
defined as are-
 It offers customer the high perceived quality.
 This is more effective as it provides flexibility on menu items.
 In order to cook, traditional standardized recipes.
Disadvantage- Its defined in below manner as are-
 The food cost is high and also there is less control of protein sizes.
 Less control over the food safety in conventional method.
Convenience- It is method that covers the wide range of processed food products and food is
increasingly become a routine practice in the hotel and catering industry. Therefore, convenience
food can be defined as tertiary process food that tends to be prepared commercially for the ease
of consumption. It is method that assist to chefs to save time in the kitchen (Nguyen, Ross and
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Van Chuyen, 2019). It is one of trend that is adopted by the chefs mostly. Earlier, the spices,
ketchup, sauces etc. were used to prepared by chefs themselves.
Centralized- This is technique that also defined as commissary. However, technological
innovation and design of well-informed food service demand led to evolution and development
of food service system. In this process, the food used to store as frozen, chilled and heated to
distribute to the service centers. It is storage that is useful where there is time between
production and service. Hence, this is process that involves of preparing food at a place and then
transporting it elsewhere gets it served (Gai, You and Liu, 2018). Therefore, advantage and
disadvantage defined as-
Advantage-
 It aids to allow effective use of commodities.
 This has less centralized facilities and provide opportunity that has great deal of
purchasing power.
 This method has low cost to labor.
Disadvantage-
 This method required more technically skilled labor workforce.
 Transportation cost is high.
 The safety to food problems can impact wide range of customers.
Cook chill- This is defined as process that uses for batch food production. Henceforth, record
keeping and temperature monitoring are one of the critical method in production of cook chill
commodities in order to avoid the food-borne illness. Thus, one of the beneficial aspect of this is
that this provides high efficiency and lower food cost that based on bulk buying and centralized
purchasing (Aber, Mulindwa and Ugen, 2018). On the other hand, the disadvantage is that due to
number of temperature control the safety of food and nutritional content mat be compromised.
Food preparation- Food preparation defined as broad topic, that involves as obtaining raw
ingredients and consuming them as food (Aber and et.al., 2018). It is one of the core that must be
handled effectively at time of preparing food. Thus, its defined manner as are-
 Baking- In this, food uses to get baked with use of method as convection heating. Under
this, food place at the boxed area in which heat can applied and motion of heat confined
to space acts on the food that aids to get food cooked.
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 Steaming- The food get steamed with help of water in a pot and there is no connection
between the food and water inside the pot. It just used to get food steamed. Thus, there is
no any contact of food and water that is in the pot. Later, food is then placed on the stand
and heat is applied (FOOD PREPARATION TECHNIQUES, 2019). Thus, hot steam
rising water aids to the boiling water to gets the food cooked. Henceforth, it is one of
effective method for cooking vegetables as this aids to maintain nutrition level in the
food.
 Stewing- In this process of cooking, food cam be cooked with use of lot of liquid. Under
it, differ kind of vegetables are cut, diced, cubed and paced in a pot (Certa, Enea and La
Fata, 2018). With this method of cooking, food can get cooked together in a pot at the
same time. Therefore, disadvantage aspect of this is that this method is not effective to
maintain nutrition level of food.
P2
Kitchen is defined as hub of the home and design requires more thought than picking a
few colours and materials (Factors When Designing A Commercial Kitchen, 2016). Thus, core
design factor needs to be considered as paint colour, appliances, space, layout and maintenance.
Herein, types and factor at time of considering in the design of Kitchen as are-
 One wall kitchen- The one wall kitchen is trendy is small restaurants, studio flats and
loft flat because it utilizes the minimum space (Aber, Mulindwa and Ugen, 2018). This
design can include the furniture holding and accessible contact of appliances and cooking
implements for easy each.
 U- shaped kitchen- It is also known as Horseshoe kitchen layout, it has three walls of
cabinets and appliances. This provides the additional floor, cabinet space, counter and
creating am efficient work triangle that aids to save time and energy while cooking
meals. L- shaped kitchen- This layout is ideal as it utilizes the two walls in L shape for counter-
pose, appliances and cabinets. Henceforth, this design is efficient to allow an engineer to
fix and repair the appliances.
Therefore, factors that needs to consider at time of designs of kitchen as-
 Budget matters- In order to build great commercial kitchen there is requirement of the
ton of moving parts and money to purchase items. At the tine of designing kitchen, the
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permits, construction, equipment's and other essential items needs to be focused to target
financial.
 Health and safety concerns- In business as restaurant, the safe and health practices are
crucial for current, future employees and guest (Gai, You and Liu, 2018 ). With help of
understanding these guidelines can assist to pick up the right equipment for the kitchen.
 Efficiency and flow- The traffic in the kitchen highly affect from food waste to hygiene.
In this, it is crucial to considered that is the kitchen is big enough for the employees to
prepare food etc. Need of proper ventilation and intercom service must be provided to
design the kitchen perfectly.
M1
Food production and preparation are crucial term to produce the safe quality food
commodities to customers. There are number of method of food production as centralized,
conventional, convenience and cook hill. These all techniques can be useful to produce the
commodities as per the needs and requirements of the customers. Therefore, the all method must
be use effectively as this aids to have transformation of raw ingredient into food or food into
other forms.
Additionally, food production and food preparation are both different term but these both
are assistive in producing better and well quality food commodities.
On the other hand, there are different techniques for undertaking the process of food
production as are boiling, steaming and baking. Additionally, food production is department that
is involved in preparation of food. Thus, this is defined as process in which raw materials are
cooked, combines and transformed to make a dish.
D1
As per the view of Nguyen, Ross and Van Chuyen, (2019) stated that the numbers and
complexity of menu items affects the production hours. Food business must safely prepare, store
and display the food items. To meet the customer requirement, the restaurants needs to different
range of food production and preparation methods.
Thus, it can be stated that food process is the system that defined as transformation of
agriculture products into food to fulfil the organic requirements of the customers. Thus, it is
crucial to maintain the good food hygiene so it can aid to ensure about the safety of food and
assure customer about commodities that safe to eat.
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LO2
P3
Food production planning ensures that staffing is adequate, food is in house and early
preparations steps are done many other functions effectively done. Henceforth, food safety
principles are crucial as it aids to cut down the hazard of food borne illness and the components
as clean, separate, cook and chill. Therefore, key underlying values for planning of food
productions as are-
 Clean- The hygiene and safety of food commodities are crucial to get rid of germ such as
micro-organism and infectious agent can be dispersed in the whole kitchen, cutting
boards, grocery bags and utensils (Moioli, Salvati and Rulli, 2018). In order to reduce
microbes and contaminants from food the all purchased food must be effectively rinsed.
It is also important to have frequent cleaning of surface because it is essential in
prevention of cross contaminants.
 Hands- It must be cleaned before and after preparation of food. After, touching of raw,
meat, seafood or eggs must be washed earlier of preparing food. It is highly
recommended that after going to bathroom, coughing and sneezing, changing nappies,
touching animals and handling garbage (Zwietering, 2019). Hand must be washed out
with use of soap and water. For this, alcohol supported rinse free hand sanitize should be
used and this is not effective at time when hands are visible dirty and greasy.
 Surfaces- It must be cleaned with warm and soapy water. Thus, all kitchen surface must
be kept fresh, including tables, counter tops, cutting boards, utensils and gadgets of
kitchen (Springmann and et.al., 2018). Thus, inside of oven easily gets soiled with food
and this allowing germ to increase. It must be cleansed frequently.
 Cook and chill- The food items as solid food, meat, poultry and egg dishes must be
cooked at the recommended safe minimum internal temperatures to destroy harmful
microbes. Thus, food thermometer must be used to ensure about the safety of food until
its eaten. Additionally, food thermometer should be cleaned with hot, soapy water before
and after each use. So, micro-wave cooking instruction at food commodities must be
strictly followed up. Henceforth, there are guidelines to keep food at safe temperatures
as-
 To keep hold cold food at 40°F or below it.
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 To store hot food at 140°F or can be above of it.
 Food are no longer safe to consume if they kept in danger zone for more than two hours
of temperature between the 40-140°F.
P4
There are several key methods of the food preparations and the productions that are as follows -
 Selection of the food that cannot be damaged easily during the transportation, accidents
or by the storage.
 Well cooked food and specially the meat items that requires the proper heating and
temperature and sometimes the spicy level also matters that can destroy the taste of the
food (Cortes, Greenberg and Mohri, 2019).
 Proper storage area of the food and according to the food temperature conditions such as
it can be either cold, hot or the normal room temperature.
 Avoid the contact ion between the cooked and the raw foods because it can affect the
consumer's body.
 The utensils should be properly cleaned
 Protection of the food from the animals and the insects like lizards and the cockroaches
 Wash the hands properly before handling and eating the food.
 So, these are some key methods for planning the food preparations and the productions
(Blanc-Pâques, 2019).
 There are various important principles for the food planning and the production according
to the current conditions of the food industries that are as follows -
 Integrated farm-to-table concept
The farm-to-table concept principle refers to the quality and the safety of the product that
according to the production of the specific product and the reviews of the product regarding the
taste, and the appearance of the food according to the mindset and the perception of the
consumers. Customer demands and expects the better quality food that maintain the health. Most
of the countries are now using the traditional and the healthy food that keep the consumers fit
and healthy. In this concept, producers, processors, transporters, distributors and the vendors are
responsible for the ensuring the quality of the food product (Blanc-Pâques, 2019).
 Preventive measures
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This principle defines the monitoring of the food product at the point of sale and during the
consumption. The important approach that is used in the food industries i.e., HACCP which is
applied to all the sections that is in the production, planning and the handling of the food
products (Zhang, Zou and Yang, 2019).
 Risk analysis
This principle relates with the analysis of risks associated with the unsafe and the unhygienic
food. There are mainly three important aspects of the risk analysis that is risk assessment, risk
management and the risk communication. This three terms relates with the risks from the
unhygienic food and the alternatives of the or the prevention from the unhygienic food (Blanc-
Pâques, 2019).
 Transparency
The transparency in the food safety means that all the consumers is able to find out the the food
quality and according to that the decision are made but the decisions should be justified so that
the people understand the importance of the decision management.
 There are several examples to illustrate the critical control points of the HACCP system -
 Checking the suppliers according to their food production, delivery and the ability to
maintain the HACCP practices.
 The packaged and the frozen foods that manages the labeling storage and the temperature
control.
 The containers that is to be cleaned, covered and don't overload them.
 Cooking, reheating of the food can damage the food quality
 The display that is to be mentioned in the food safety manual
 The services that take it into the consideration that can be self-serve or the staff serving
 So, these are the critical control points examples that includes in the HACCP systems.
D2
 The examples of the different approaches and the planning that are -
 Checking the suppliers that to trace the food production and the for the raw meals
 The menu creation
 The packaged and the frozen foods put the processes in the place properly and manages
the labeling
 The temperature control
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 keeping the record of the food products.
 Cleaning and the maintenance of the food
 Properly hand washing and at last
 The daily used equipment must be checked regularly(Zhang, Zou and Yang, 2019).
 There are various methods to improvise the SOP -
 Support the training
In various organization, there is the training program conducted to improve the quality of the
employees to achieve the goals.
 Improve the quality
Delivering the qualitative results helps in growing the company and also delivers the excellence
for the future growth of the company.
 Increase the capacity for the creative work
This means that the creativity of the employees helps in developing the benefits for the
organizations and also creates the standard operating procedures (Watson, 2016).
LO 3
P5
The Standard Operating Management or the SOP is the method to set an organization to
help the employees to carry out the complex routine work. SOP helps in identifying the
efficiency and the quality of the employees as well as the organization. The importance of the
SOP in the food industries is not a task oriented. For example, in US, the high quantity of the
food products were recalled because of the undeclared allergens. But after the investigation, the
true reason behind the recall was the traced under the SOP that determines the failures of the
products. There are various methods that identifies and reviews the process such as -
 Manufacturing activity
 Label review
 Chemical scrutiny
 Raw material experiment
 Cleaning
 Housekeeping
 Commodities and its procedure.
 Retention
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 Preparation
 Product sequence
 Provider approval
So, these are the various methods that was responsible for the recall of the products. The recalls
are expensive and the average cost associated with the allergen that was failed in the SOP has
been about $10 million per recall.
The main purpose of the SOP is to check that all the workers are working according to the
company's conditions or not. When it is required to change the working methodology of the
company to improve the performance of the company, then the SOPs are updated and the
training are given to the workers according to the new and the improved techniques. The simple
operations such as the warehouse, have the SOP for shipping and the receiving. In order to
prevent and the food recalls and promote the food quality can be done be the following ways -
 Developing the new training programs to train the employees as well as the tools for the
employees to buck up their efficiency on the workplace as well as on the field.
 Identify the limits as well as their control points to validate the process.
 Estimate the labor, time and the resources required for the particular task.
In short, the benefits of the SOP is to reduce the efforts and also improves the capability and the
inner performance of the employees.
The Key performance indicators helps in identifying the progress of an organization. The KPI is
the scorecard of the organization that identifies the efficiencies and the efforts. The SOP defines
the set of rules which is based on the KPI. There are several important KPI that helps in
identifying the efficiency to manage the resources -
 Inventory turnover
 The cost of carrying the inventory
 Receiving the efficiency
 The accuracy of the inventory
 Number of orders and the deliveries
LO 4
P8 Methods of food production monitoring.
Food safety plays an important role in any business operating within the food industry.
This help to attract more customers towards a business and their food items. This is important
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ensure that the food produced by food industry is both safe and suitable for consumption. Food
safety monitoring is one of crucial term to ensure abput the food produces that is safe for
consumption (Linder, 2019). Therefore, safety of food is one of the vital concept to get the
success in any food business. Henceforth, the food safety procedures are inclusive of process
such receiving, re-packing, displaying commodities, cleaning and sanitizing and handling
commodities when serving to the customers (A food monitoring system for preventing product
deterioration, 2019).
Thus, controlling as well as monitoring process must be taken to ensure about the quality
of the food commodities. Herein, quality monitoring system must be use to collect, analyse and
report data about the quality indicators. On the other hand, this can be stated that Food
warehouse is an essential compound that aids to controls the key factors like temperature, pallet
load pressure, humidity and maintains food quality.
The HACCP approach:
The HACCP is an approach which is the considers food safety in the systematic and
preventive. It is the recommended by Codex Alimentarius Commission. This method is best and
effective food production monitoring system which is inspecting finished food products. It is
help to find the correct and prevent hazards throughout the production process. The Hazzard
approach (HACCP) defined as systematic and preventive method. Thus, United Nations
international standards organisation for safety of food. Thus, Haccp is defined as Hazard analysis
and a process of control that aids to identified about the hazard that can occure in the food
production system. This is defined as effective approach that aids to maintain the quality of food
commodities (Zhang, Zou and Yang, 2019). These includes the physical, chemical and
biological hazards. This have the seven principles in order to deals with variance to ensure a safe
and efficient operations in proper manner. Henceforth, there are common universal accepted
principles and these are defined in below contexed manner as are- Hazard analysis: this principle is determine all food safety hazards which is causes from
product to be the unsafe for consumption and help to measure the taken control those
hazards. Like the cooking and food preparing process includes the fire because without
fir it is not possible but that suffers from pathogens due to the inadequate cooking time or
the temperature. The plan must be laid out to determine all possible food safety hazards
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that can be cause product to be unsafe for consumption. Therefore, effective measure
must be taken to control of hazards (Blanc-Pâques, 2019). Identify the critical control point: this is the another principle of monitoring food
production. By using this, help of this method, restaurant manager is able to find out the
critical control point in their food production method. This help to maintain quality and
quantity of food curing the production process. It is an actuion that can be taken to
prevent, eliminate and reduce food safety hazard at the acceptable level (Coden and et.al.,
2018). Establishing critical limits for each critical control point: after, identifying critical
control point, here is work to address the proper limits for each critical control point in
proper because that is highly important and effective for food production and its safety
(Watson, 2016). Monitoring procedures for critical control point: here is mention a critical points for
managing proper use of control point. At this point, manager is address a systematic
process for producing food products and items for customers. This will be effective and
supportive action for monitoring food production method (Zhang, Zou and Yang, 2019). Establishing corrective actions: it is also the principle of HACCP approach of
monitoring food production. This help to take correct action in different critical situation
in proper manner. With the help of this process, manager is able to work with quality of
food items and products in proper manner (Sequeira, And et.al., 2017).
 Establishing verification procedure: at the end of this approach, here is important to
established verification procedures for food production. With the help of this principle,
manager of restaurant is verify the whole process and its requirements. Through, this
process manager is able to keep food product safe and efficiently operations (Blanc-
Pâques, 2019).
P9 Possible effects of the deviation to establish the process and procedures
Deviation is defines as the term states the unplanned event that is caused by many factors -
 Failure of the equipment
 Lack of training
 Insufficient resources
 Extra ordinary environment
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The several consequences of finding the difference in terms of financial and the equipments -
Section Major deviation Corrective action
Premises The storage area and the
packaging material
Identify the contaminated products,
packaging materials and the equipments
and the selection of the another and the
better storage area(Alden, Albrechts, and
da Rosa Pires,, 2017).
Personal hygiene Not maintained on the
daily basis
Ensures that qualitative hygienic facilities
and that should be in the stock an the
proper cleaning of the utensils and the
training of the employees regarding the
health issues and the major steps taken to
fight from this cause.(Linnenluecke and
et.al.,2017)
Finance Improper release of the
data and the unlisted
reason of the due
payments
The proper planning of the due payments
and the accurate method to hold the number
of products and the services and the
signature of the authorized personal.
M4 Monitoring Food Production Approaches
Food safety monitoring is important to assure that the food is produced by the food industry or
hotel is safe and suitable for consumption. Main goal of food monitoring is provides safety of
food during handling in different ways because quality and safety protocol are necessary to
prevent the entire food chain from the farmer who grows it to consumer. there are two
approaches which uses for safety and quality in food processing.
Pest control:
It plays an important role in food safety. There are some insects like cockroach and flies which
spread disease and lead to food borne illnesses. Some packed product also destructive and
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contaminate through insects during transport and storage. Pest control is good approach to
investigate pest and prevent pest from entering in food processing. This system also help in
cooperation of the food safety guideline. Pest control also leads food toxicity which will harm for
consumers. It's not give proper safety stored product. According to food drug administration, it
gives temporary safety of food. It's not applicable to prevent hazards like physical, chemical and
biological hazard in production process. It uses in small scale like cafe but is not applicable for
large scale like food industry. Thus this approach is not beneficial for food safety (Romani And
et.al., 2018).
HACCP: Hazard analysis and critical control points(HACCP) system is essential for identify
hazard in food and approach is helpful to controlling critical points in food handling and gives
conformation of safety and suitability of food for human consumption. HACCP system is not
lead toxicity so it's totally safe for consumers. It gives proper safety of food from pest. It gives
long term safety stored food. It applicable to prevent hazard like physical, chemical and
biological hazard while pest control is nit applicable. It uses by most countries around the world
while pest control is not applicable. That's why this approach is best rather to pest control (Coden
and et.al., 2018).
CONCLUSION
From the above report it can be concluded standard operating procedures(SOP's) and
specifications ate used to manage resources in line with their key performance indicators. Here
also explain some methods like HACCP and pest control for monitoring food production and
identify and deal with difference to ensure safe and efficient operation. In this report, also
explained difference between theoretical and practical in term of financial, human and
equipment, here also concluded approaches like HACCP, pest control which utilize to
monitoring food production and also explained which approach is more potential for food safety.
In this report, also explained some principles like SOP, purchasing and food safety before open a
food business. Opening of food business also explained some method for planning food
preparation and production.
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