Food Safety Report: Restaurant, Cafeteria, and Catering Services

This report focuses on food safety practices within restaurants, cafeterias, and catering services. It explores the processes of procuring, storing, preparing, and serving food, including the use of cook-chill methods. The report details the importance of safe food handling, the role of mise-en-place, and the significance of maintaining a safe environment. It examines critical points of food safety and hazard control methods specific to each type of food service operation, such as restaurants, cafeterias, and catering, and the importance of following food safety rules. The report also references relevant literature, such as 'Successful Restaurant Design' and 'RESTAURANTS' to support the analysis of food safety practices.

Restaurant-
Fresh cook
Cafeteria-
Bulk cook
Catering services-
Cook chill
receiving Tenders are issued
the lowest bider gets
the tender to supply
products to the
company and then the
manager of the
restaurant checks if
the products are okay
and they are allowed
for production .
It may also be the
same as a restaurant
in the case of issuing
tenders but the cook
checks the products
the allows for
production to
continue.
The person doing the
catering services goes
out and look for the
products he or she
needs then buys the
products.
Safe storage There are big rooms
where food products
are stored.
They depend on
fridges due to most of
their products are
consumed wholly
They don’t need
place cold places to
store their products
due to them using
everything they have
purchased.
Mise-en-place It is done before
anything happens so
that they do not have
any difficulties while
preparing
They have to do it
early.
It is done early.
Preparing / cooking Different foods are
prepared differently
hence they have
different places of
where they are
prepared.
Foods are prepared
once due the foods
made are simple.
Foods are prepared in
the same place cause
they do not have a
variety of foods.
Post cooking storage Excess foods are
stored in large rooms
where are extremely
cold.
Excess foods are
stored in the fridges.
Excess food are given
to people.
Reconstitution It has a lot of
channels it passes
through.
Minimal channels No channels
Serving process Waiters take orders
of what the customers
want then they
People come to be
served.
People come to be
served.

present the order to
the chefs
Assignment 2
Critical points of
food safety
Food hazards Hazard control
methods
Restaurant- fresh
cook
It ensures that people
operate in a safe
environment
The food cooked is
not bad for human
consumption.
People working are
wearing the correct
gears.
Cafeteria-bulk cook The environment
should be conducive
for working
The food produced
should be good for
human consumption.
The staff should do
the necessary before
handling food.
Catering service-cook
chill
People should be safe They should serve
food that will not
harm anyone
The workers should
obey the rules of
handling food.
Referencing
Baraban, R. S., & Durocher, J. F. (2010). Successful Restaurant Design.
FC&S. (2008). RESTAURANTS.