D1.HCC.CL2.02 Slide 1. Establish and maintain quality control in food production This Unit comprises...

ESTABLISH AND MAINTAIN QUALITY CONTROL IN FOOD PRODUCTION

D1.HCC.CL2.02

Slide 1

Establish and maintain quality control in food productionThis Unit comprises three Elements:

Establish quality control in food production

Implement and monitor quality control procedures in food production

Review quality control procedures in food production

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer or supervisor.

Slide 3

Establish quality control in food production

Performance Criteria for this Element are:

Identify appropriate quality standards in food production

Develop appropriate quality procedures.

Slide 4

Identify appropriate standards in food productionManagement of QC comprises:

Establishment of quality standards and procedures

Implementation of QC procedures to achieve the quality standards

Monitoring QC standards and procedures

Review of QC standards and procedures.

Slide 5

Identify appropriate standards in food production‘Quality’ relating to food production refers to:

Development of standards for food which meet customer requirements and preferences

Freedom of menu items from defects and variations

A relationship between ‘price’ and ‘product’ (value-for-money).

Slide 6

Identify appropriate standards in food production‘Quality’ relating to food production refers to:

Selecting appropriate suppliers

Selecting appropriate ingredients for specific menus

Selecting adequate supply of ingredients to ensure high quality standards of items taking into consideration perishability

Slide 7

Identify appropriate standards in food productionIn relation to QC in food production:

Quality can vary between venues – and within the same venue

There is no industry-wide definition of quality

The customer determines what quality is – you cannot ‘impose’ quality on them.

Slide 8

Identify appropriate standards in food productionEnsuring a balanced and profitable menu

One of the hardest elements of establishing quality control is to design a menu that, as a whole:

Meets costing and profit requirements

Provides a wide and suitable selection of menu items to cater to different customer tastes and preferences

Provides value for money for customers

Slide 9

Identify appropriate standards in food productionTo determine what your customers see as ‘quality’:

Use a combination of relevant market research techniques

Talk to ‘sufficient’ numbers of customers

Interview a cross-section of customers to mirror the demographics of your customer base.

Slide 10

Identify appropriate standards in food productionTechniques to obtain customer input about quality:

Talking to them

Asking them to complete a questionnaire

Using focus groups

Making ‘Customer Comment Cards’ available

(Continued)

Slide 11

Identify appropriate standards in food production Having a web-based ‘Contact Us’ facility

Asking relevant questions

Making a ‘Suggestion Box’ available

Rewarding people for making contributions.

Slide 12

Identify appropriate standards in food productionInformation about customer thinking can also be gained through analysing:

Sales

Complaints

Compliments

Industry reports.

Slide 13

Identify appropriate standards in food productionSome business adopt a QC orientation to food production and some do not – reasons they do include to:

Identify and meet customer expectations

Deliver consistency and uniformity in food

Give customers confidence about what they will receive

Optimise potential for repeat and referral business

Increase compliance with legislated obligations

(Continued)

Slide 14

Identify appropriate standards in food production Reduce complaints and increase customer satisfaction

Verify standards of food served

Enhance business viability

Give staff pride in their employer

Keep promises made about the food.

Slide 15

Identify appropriate standards in food productionQC relates to both:

‘Products’:

• The menu items produced by the kitchen

‘Processes’:

• The practices and procedures used to produce the food.

Slide 16

Identify appropriate standards in food productionThis unit applies only to ‘food production’ and does not apply to related topics such as:

Décor of dining rooms, facilities

Facilities to support food service

Interpersonal skills of wait staff

Price setting for dishes

Service standards for wait staff

Product knowledge of wait staff.

Slide 17

Identify appropriate standards in food production‘Food production’ may relate to:

A la carte and table d’hôte menus

Room service and fine dining

Events

Buffets

Take away/ food and fast foods

Outside catering.

Slide 18

Selecting appropriate ingredients

Seasonal availability

The advantages of using foods that are in season are:

Foods are at their best quality

Foods in are available in abundance and easy to access

Foods are usually cheapest

Selecting fresh foods can assist with meeting dietary needs

Seasonal food can be appealing to discerning customers

Slide 19


Ingredients and their climates

What ingredients are found in the following climates:

Cold climates

Warm climates

Tropical climates

Other climates

Slide 20


Quality and quantity of ingredients

There is an ever increasing range of ingredients for you to choose from including:

Raw foods

Convenience foods

Slide 21

Selecting suppliers

When choosing a supplier for you need to consider the following factors:

The product range

The availability of products

Delivery requirements

Cost

Trading terms

Taste

‘Taste’

Difficult but necessary to define for a dish

Used as a standard to:

• Ensure consistent flavours

• Avoid ‘off’ tastes

• Meet expectations

• Differentiate between your venue and your competitors.

Slide 23

Taste

Developing standards in relation to ‘taste’ may require you to specify:

Ingredients used

Balance

Grade or quality of raw materials.

Slide 24

Storage of food items

Storage of ingredients

Stored foods need to be handled correctly.

The storage area needs to be:

Kept clean

Well ventilated

Have appropriate lighting

Food safe shelving

The storage facility needs to be conveniently located

And in a secure storage area.

Slide 25


Storage areas

In relation to food there are 3 standard storage options:

Dry goods store

Refrigerated storage

Frozen storage

Slide 26


Dry goods store

This is a non-refrigerated store where canned and dried food is stored.

What are examples of canned and dried food?

Slide 27


Refrigerated storage

This is used to store fruit and vegetables, dairy products and meat.

It may take the form of coolrooms, domestic refrigerators, under-counter units or free-standing self-contained, glass-fronted units.

Slide 28


Frozen storage

Any type of freezer can be used in a commercial situation – including domestic freezers, walk-in freezers, bench freezers and up-right freezers.

The critical requirement is that they be able to reach the necessary temperature.

Slide 29


Maintaining specific storage areas

How can you maintain the following storage areas?

Frozen Foods

Meat Refrigerator

Fruit and Vegetables

Dry Store

Dairy Foods Refrigeration

Slide 30

Temperature

‘Temperature’:

There are food safety considerations implicit in holding temperatures for food

In relation to service of food:

• Hot food must be served hot

• Cold food must be served cold

• Frozen food must be served in a frozen state.

Slide 31

Temperature

Temperature related standards may require reference to:

Temperature settings on food holding equipment

Time at which holding equipment is turned on

Temperature food is to reach in the cooking process.

Slide 32

Identify appropriate standards in food production‘Raw materials’:

Need for these to align with Food safety Plan requirements (where/if applicable)

Must comply with local food laws

Must be ‘fit for human consumption’.

Slide 33

Identify appropriate standards in food productionIn relation to raw materials’:

May be a need to use ‘food specifications’

May be a need to set delivery times for products into the venue

May be a need to set maximum limits or levels for food ordered by the venue.

Slide 34

Identify appropriate standards in food productionStandard Recipes are used to:

Maintain consistency of food quality

Help calculate selling price for each dish

Control serve size

Determine food cost percentage

Facilitate ordering of food from suppliers

Assist with staff training in food production.

Slide 35

Identify appropriate standards in food productionStandard Recipes contain the following information:

Name of the menu item

Menu section to which the food belongs

Recipe number

Date the item was costed

Portion size

(Continued)

Slide 36

Identify appropriate standards in food production Portion yield

Portion cost

Food cost percentage

Selling price

Ingredients

(Continued)

Slide 37

Identify appropriate standards in food production Quantity of each ingredient

Unit of measurement for each ingredient

Unit cost

Total ingredient cost

Total cost of item

Production method

Photograph of finished product.

Slide 38

Identify appropriate standards in food production‘Cooking method/process’:

Stated in the Standard Recipe

May address:

• Availability of equipment in kitchen

• Suitability of foods for different cooking processes

• Staff skills and expertise.

Slide 39

Identify appropriate standards in food production‘Skills and knowledge of kitchen staff’ – there is a need to ensure:

Employees grow and develop

New staff are trained

Practice is based on knowledge

Experienced staff provide on-the-job training to others.

Slide 40

Identify appropriate standards in food productionStandard relating to staff knowledge and skills may need to address:

Base qualifications required

Details and requirements of on-the-job training

Limitations on food preparation activities based on qualifications and experience.

Slide 41

Identify appropriate standards in food production‘Nutrition’ can be a vital quality standard for food:

In some operations but not in others

Where the business caters for people with specific diet-related needs such as:

• Hospitals

• Aged care facilities

• Schools.

Slide 42

Identify appropriate standards in food productionIn relation to nutrition there may be a need to specify standards in relation to:

Specific requirements for nominated dishes

Catering for nominated types of diets

External (laboratory) testing and verification of nutrition in the food produced.

Slide 43

Identify appropriate standards in food production‘Volume’ of food produced:

Refers to the amount/quantity of food produced (in effect, pre-prepared) at any one time

Concerns in this regard will not apply to ‘cooked to order’ items

Is important because the kitchen:

• Will want to meet orders which are placed

• Will not want to throw out ‘excess’ food which cannot be stored for later re-use.

Slide 44

Identify appropriate standards in food productionStandards in relation to volume may include reference to:

Quantities to be produced:

• On a daily basis

• On an individual service session basis

Nominating menu items which can and cannot be pre-prepared for holding and later use

Slide 45

Identify appropriate standards in food production‘Equipment maintenance and service’ of food equipment is essential:

Must adhere to manufacturer’s instructions

Must occur whenever a problem is identified

Some venues:

• Use their own Maintenance Department to provide service and maintenance

• Follow a prescribed ‘Preventative Maintenance Schedule’.

Slide 46

Identify appropriate standards in food productionIn relation to ‘equipment maintenance and service’ quality standards may apply to:

Frequency of maintenance

Timing of repairs

Specification of personnel who is allowed to service equipment.

Slide 47

Identify appropriate standards in food production‘Speed of service’:

Relates to the ability of the kitchen to provide food ‘in a timely manner’

The speed of service ‘time’ is the period between when the order is lodged with the kitchen and when it is ready for collection for service

Is a common quality consideration with customers.

Slide 48

Identify appropriate standards in food productionStandards for ‘speed of service’ may address:

Acceptable and unacceptable times – in minutes

Definition of exactly what constitutes:

• When order was lodged

• When item is ready for collect by wait staff and or ready for service to the customer.

Slide 49

Identify appropriate standards in food production‘Price’ (the selling price for food items) – is important to ‘quality’ because:

It relates directly to value-for-money

Price must reflect food costs and return an acceptable profit

Customers often compare or judge competitors on the basis of price

A dish judged ‘too expensive’ is less attractive to customers.

Slide 50

Identify appropriate standards in food productionQuality standards relating to price may address:

Maximum selling price to be charged for an item

Profit required by management for each dish

Specification of how selling prices are to be calculated.

Slide 51

Identify appropriate standards in food productionIn relation to ‘portion control’:

It refers to the ‘serve size’ for the dish

Customers expect uniform serve sizes for each menu item every time they eat

It is another vital element in the value-for-money decision made by customers

Standard Recipes identify the portion size

Adhering to required portion sizes helps avoid running out of food items.

Slide 52

Identify appropriate standards in food productionQuality standards relating to portion control may address:

Service methods to be used

How to determine what actual serve sizes should be for:

• Each menu item

• The same product at different price points (for example: entrée and main course)

• Eat-in and take away options.

Slide 53

Identify appropriate standards in food production‘Re-thermalisation = ‘re-heating’ of food:

Legal food safety obligations can apply

Standards should address:

• Methods to re-heat food on a dish-by-dish basis

• Compliance with legislated requirements

• Timing and temperature criteria.

Slide 54

Identify appropriate standards in food production‘Plating and presentation’:

Is an important for customers – ‘eye appeal is buy appeal’

Consistency is essential

Standards should relate to:

• Service ware to be used

• Location of elements on the plate

• Appearance and balance.

Slide 55

Identify appropriate standards in food production‘Menu listings and descriptions:

Must match or reflect the actual food served

Highlights need for food and descriptions to meet customer expectations

May require standard relating to:

• Who should be involved in writing menu descriptions

• Words and terms which can and cannot be used.

Slide 56

Identify appropriate standards in food production‘Variety & choice’:

Relates directly to customer satisfaction and interpretation of quality

Quality standards should address:

• Number of dishes available – per course and ‘in total’

• Main ingredients used

• Cooking styles and processes.

Slide 57

Identify appropriate standards in food production‘Food handling and food safety’:

Is vital – from all perspectives (customers, management, authorities)

Starts with correct purchasing of food

Quality standards may be required in relation to

• Development and use of FSP (based on HACCP principles)

• Provision of necessary resources to enable standard to be achieved.

Slide 58

Identify appropriate standards in food productionDevelopment of quality standards in food production should involve:

Customers

Management

A ‘Quality Management Team’.

Slide 59

Identify appropriate standards in food productionHealth authorities are not concerned with food quality issues which do relate directly to food safety – this means they will not be interested if:

Steak/meat is tough or dry

The food does not taste as expected

Meal is too small

Food is not ‘hot enough’ when served

(Continued)

Slide 60

Identify appropriate standards in food production Food looked messy on the plate

Tomatoes in a salad are over-ripe

Bread or rolls are stale

Crackers/biscuits do not ‘snap’ when broken

Fresh celery/vegetables are ‘limp’.

Slide 61

Identify appropriate standards in food productionManagement may have their own perspective on QC in food productions – their issues may include:

Less waste

Better productivity

Savings on energy

Increased sales

(Continued)

Slide 62

Identify appropriate standards in food production

Fewer complaints

Higher profits

More compliance with legislated obligations

Better yield.

Slide 63

Develop appropriate quality procedures to maintain qualityQuality procedures in kitchens must:

Comply with required food safety legislation

Relate to the quality standards identified by the venue

Be ‘do-able’

Be capable of being monitored and evaluated.

Slide 64

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘taste’ should address:

Need to follow standard recipes

Need to taste nominated dishes as part of the preparation process and prior to service

Need to discard non-compliant or otherwise unacceptable dishes.

Slide 65

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘temperature’ should address:

Need to pre-heat or pre-chill plates prior to service

Timelines for service of:

• A la carte items after preparation

• All items after plating

Need to discard non-compliant or otherwise unacceptable dishes

Use of probe thermometers to verify temperatures.

Slide 66

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘raw materials’ should address:

Use of food specifications

Use of nominated suppliers

Limits on amounts purchased at any one time

Delivery requirements for inwards goods to the kitchen

Evidence suppliers are implementing appropriate food safety practices.

Slide 67

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘raw materials’ should address:

Need to follow standard recipes

Need for all menu items to have standard recipes

No substitutions to ingredients can be made

No variations are permissible.

Slide 68

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘cooking processes’ should address:

Need to use ONLY method specified in standard recipe

Need to use ONLY specified cooking equipment

Need to use ONLY specified cooking utensils

Need to develop and adhere to descriptors for cooking times for (for example) steaks.

Slide 69

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘skills and knowledge of kitchen staff’ should address:

Checks to ensure staff have competed necessary, basic (external and accredited) training

Mandatory internal training for kitchen staff

Staff testing in relation to food production

Dissemination of relevant quality-related information to employees.

Slide 70

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘nutrition’ should address:

Methodology for identifying nutritional requirements

Techniques to ensure compliance with identified nutritional requirements

Testing and verifying actual nutritional content of menu items

Strategies for catering to certain allergies and nominated dietary needs.

Slide 71

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘volume’ of food produced should address:

Ways to determine maximum volume of each item to be prepared

How to identify projected need for food for individual service sessions, days and or events or functions.

Slide 72

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘equipment maintenance and service’ should address:

Scheduling of service and preventative maintenance

Removing defective equipment from service

Regular testing and inspection of equipment

Need to adhere to ‘manufacturer’s instructions’.

Slide 73

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘speed of service’ should address:

Need to cook items in the sequence orders are received

Determination of ‘order time’ for each order lodged with the kitchen

Development of and adherence to ‘target times’ for menu item readiness

Venue responses to ‘slow’ service.

Slide 74

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘price’ should address:

Need for regular costing of ‘cost of goods’ in standard recipes

Down-sizing of serve sizes as an alternative to price increases to maintain profit

Removal of dishes which will be ‘too expensive’

Offering a range of serve sizes at different price points.

Slide 75

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘portion control’ should address:

Specification of service equipment and or portioning techniques to be used

Identification of amounts of food to be included in a designated ‘serve size’ for each menu item

Nomination of size and type of:

• Take away containers to be used

• Tableware or plates food is to be served onto.

Slide 76

Develop appropriate quality procedures to maintain quality

QC procedures relating to ‘re-thermalisation’ should address:

Foods which can and cannot be re-heated

Equipment to be used

Volumes of food to be re-heated at any one time

Times and temperatures

Need to ONLY re-heat ‘when required’

Food can ONLY be re-heated once.

Slide 77

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘plating and presentation’ should address:

Specification of plating and presentation requirements for every dish

Provision of colour-photographs to use as a guide

Need for Chef to check and approve dishes prior to collection for service.

Slide 78

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘menu listings and descriptions’ should address:

Menu knowledge training for wait staff

Need for communication between wait staff and kitchen staff as pre-requisite for development/writing of menus

Timing and frequency of menu changes.

Slide 79

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘variety and choice’ should address:

How to determine customer and management needs, wants and preferences in relation to:

• Number of different dishes to be available

• Food types to be represented on the menu

• Cooking styles

• Catering for cultural, dietary and other requirements.

Slide 80

Develop appropriate quality procedures to maintain qualityQC procedures relating to ‘food handling and food safety’ should address:

Checking of food delivered into the premises

Food storage

Food preparation activities

Food processing protocols

(Continued)

Slide 81

Develop appropriate quality procedures to maintain quality Food display and presentation

Take away sales

Food service

Transportation of food

Cleaning and sanitation.

Slide 82

Develop appropriate quality procedures to maintain quality Care and wearing of staff uniforms

Personal hygiene

Pest control

Prevention of contamination – of food, food areas and food contact surfaces.

Slide 83

Summary – Element 1

When establishing quality control in food production:

Work with management to define exactly what ‘quality’ is for your venue and or individual dishes

Be sure to understand the central role of customers in determining what quality is

Use a variety of techniques to determine what is important and relevant to customers

(Continued)

Slide 84


Involve a ‘Quality Management Team’

Make sure the standards reflect customer preferences

Focus on the use of Standard Recipes

Ensure staff have the skills and knowledge to deliver what is required

(Continued)

Slide 85


Realise the vital link between food safety and quality control in food production

Factor in venue orientation towards quality

Ensure all protocols comply with legal requirements

Only establish practical standards and procedures

(Continued)

Slide 86


Verify quality procedures reflect and align with quality standards

Obtain management approval for use of the established quality standards and procedures

Commit the quality standards and procedures to writing.

Slide 87

Implement and monitor quality control procedures in food production


Ensure that quality procedures are implemented

Verify products produced are in-line with established quality standards.

Slide 88

Ensure quality procedures are implementedWhen quality procedures have been established the following will support their introduction and implementation:

Confirm same with customers

Obtain management approval for implementation

Prepare written standards

(Continued)

Slide 89

Ensure quality procedures are implemented Develop written procedures

Integrate quality standards and procedures with existing venue operations

Establish monitoring protocols

Develop review procedures.

Slide 90

Ensure quality procedures are implementedTechniques to introduce and implement quality standards and procedures:

Explain need for them and why they have been developed

Detail the development process

Prepare, arrange for and or obtain necessary supporting resources

Share the quality standards and procedures with staff

(Continued)

Slide 91

Ensure quality procedures are implemented Develop Standard Recipes for each menu item

Advise staff you will be checking adherence to quality requirements

Prepare colour photographs for all finished dishes

Verify menu descriptions for all menu items are accurate

Conduct necessary training

(Continued)

Slide 92

Ensure quality procedures are implemented Test and assess staff

Incorporate requirements into standard venue practices

Update venue policy and procedures manual

Generate workplace posters

Develop relevant checklists.

Slide 93

Ensure quality procedures are implemented‘Observing staff practice’ is an effective, inexpensive and common way to ensure required requirements are being implemented.

These observations must:

Be applied evenly across all staff

Address all quality standards and procedures

Monitor all types of service sessions

Focus on all menu items

(Continued)

Slide 94

Ensure quality procedures are implemented Be on-going

Be recorded

Result in remedial action – where necessary

Form a factual, evidence-based basis for additional action to consolidate QC in the workplace.

Slide 95

Ensure quality procedures are implemented‘Using formal audits’ is another monitoring activity:

It is a very structured approach

The process should be explained to staff prior to its application

It seeks to match ‘actual’ staff performance against ‘expected’ performance

It is a more formal approach than simple observation of staff practice

Slide 96

Ensure quality procedures are implementedFormal audits should:

Use a specific paper-based form

Be applied during normal trade

Be applied to all staff

Form a regular part of normal staff supervision

Only be applied by management-level personnel

Be shared and discussed with relevant staff.

Slide 97

Ensure quality procedures are implemented‘Using inspection checklists’:

Monitors use and condition of food related equipment, systems, technology, machinery and utensils

Must feature the use of tailor-made checklists designed to meet specific workplace conditions, resources and requirements.

Slide 98

Ensure quality procedures are implementedUse of internal checklists can apply to:

Food production procedures

Cleaning and sanitation

Food storage, display and service

Stock purchasing, rotation and control.

Slide 99

Ensure quality procedures are implemented‘Seeking feedback from staff’:

Is a critical element in monitoring implementation of QC standards and procedures

You need to actively seek out this feedback – never simply rely on staff feedback which is given to you.

Slide 100

Ensure quality procedures are implementedTo obtain staff feedback:

Ask for it

Thank staff for providing it

Never blame the person for giving feedback

Adopt a ‘no blame policy

Make sure you factor the feedback into future QC action taken

Slide 101

Ensure quality procedures are implementedOpportunities to obtain staff feedback:

Casual conversations with employees

At regular staff meetings

At daily staff briefings and de-briefings

Using an ‘open door’ policy in relation to staff feedback.

Slide 102

Ensure quality procedures are implemented‘Seeking feedback from customers’:

Means seeking feedback from those who eat the food produced

Is more important in relation to standards and products produced than ‘practices and procedures’ used to produce the items.

Slide 103

Ensure quality procedures are implementedQuestions which may be addressed:

What perceptions about ‘quality’ did customers infer from the actions of staff which they observed?

What caused these perceptions?

Were these perceptions positive or negative?

Were their special requests for a dish met?

Slide 104

Ensure quality procedures are implementedOpportunities to gain customer feedback:

Talking with them

Making available ‘Customer Comment’ cards

Including a ‘Contact Us’ facility on your website

Using focus groups

Reading complaints and compliments received.

Slide 105

Ensure quality procedures are implemented‘Checking relevant documentation’ may include:

Analysing food processing logs

Verifying food safety records

Inspecting food production records

Analysing CARs

Reviewing delivery dockets and invoices.

Slide 106

Ensure quality procedures are implemented‘Testing of staff’:

Is confrontational for most staff

Needs to be undertaken with sensitivity

Should apply to all staff – no exceptions

Must result in action being taken to address identified issues.

Slide 107

Ensure quality procedures are implementedTesting of staff can include:

Formal testing:

• Written questions

• Practical tests

Informal testing:

• Oral questioning

• Simulations and case studies.

Slide 108

Ensure quality procedures are implemented‘Review of costs and revenue’ is a management orientation which should address:

Direction and extent of movement in costs and revenue

Items this movement applied to

Why this movement occurred

How closely ‘actual’ figures matched ‘projected’ figures

Is there a need to re-calculate any current figures?

Slide 109

Verify products produced are in-line with established quality standards ‘Verifying products’ refers to examining and evaluating

finished food items

The focus of this process is testing products against the established standards for them

Standards relate directly to individual food items.

Slide 110

Verify products produced are in-line with established quality standardsThe verification of products should address:

Action to address identified variance

Testing of ALL products

Scheduling and organising the testing or verification processes and activities

(Continued)

Slide 111

Verify products produced are in-line with established quality standards Testing of menu items produced as part of normal trade

practice

Use of written standards

Objective and subjective assessment

Use of relevant stakeholders.

Slide 112

Verify products produced are in-line with established quality standardsActivities in the verification process:

Provide copy of the standard for the items being tested

Explain the standards

Distribute copy of Standard Recipe

Prepare ‘Record assessment’ sheets

Explain the purpose of the exercise

(Continued)

Slide 113

Verify products produced are in-line with established quality standards Schedule time, date and location for the testing

Advise those involved how to prepare for and participate in the test

Serve all food on service ware or in take away containers ‘as normal’

Prepare a suitable testing environment.

Slide 114

Verify products produced are in-line with established quality standardsIn relation to verification activities:

The ‘quality standard’ is the reference document

Findings must be recorded on assessment sheet

Process for testing must be agreed beforehand

Include ‘quantitative or objective’ and ‘qualitative or subjective’ analysis.

Slide 115

Verify products produced are in-line with established quality standardsQualitative or subjective analysis of food items:

Visually appraise the dish:

• Comparing meal to identified requirements and photograph

• General appearance

(Continued)

Slide 116

Verify products produced are in-line with established quality standards ‘Nose’ the dish – for:

• Olfactory appeal

• ‘Off’ smells

Taste the dish:

• Flavour

• Balance

• Texture.

Slide 117

Verify products produced are in-line with established quality standardsQuantitative objective analysis of food items:

Determine portion size

Determine wait time, preparation time

Assess garnish

(Continued)

Slide 118

Verify products produced are in-line with established quality standards

Take temperature of dish

Deconstruct the dish

Compare dish to menu description.

Slide 119

Verify products produced are in-line with established quality standardsIn some (limited) circumstances other checks may also be made which relate to QC – for example:

Plate waste analysis

Laboratory analysis – to:

• Analyse nutritional content

• Determine type and extent of microbiological contamination from specimens taken in the workplace.

Slide 120


When implementing and monitoring quality control procedures in food production:

Confirm established quality standards and procedures have been approved by management

Provide necessary training, support and explanations regarding expectations, procedures, standards and monitoring activities

Develop support documentation to guide and enable the capturing and recording of monitoring data

(Continued)

Slide 121


Use a variety of techniques to ensure quality procedures are being implemented

Make sure ‘staff observation’ is a central method in assessing and monitoring implementation of QC in food production

Acknowledge, recognise and encourage compliance

Always take remedial corrective action where non-compliance has been identified

(Continued)

Slide 122


Use the Quality Management Team to assist and support these activities

Involve staff and customers in the monitoring process – do not exclude them

Check relevant documentation as part of monitoring activities

(Continued)

Slide 123


Schedule regular, ongoing testing and assessment activities

Ensure all food items are subject to quality-related checks and assessments

Undertake checks which address qualitative and quantitative factors

Consider the use of external laboratory analysis to supplement internal checks

Slide 124

Element 3Review quality control procedures in food production


Identify problems that may occur

Solve problems that may occur.

Slide 125


Reasons to review QC in food production:

Because QC is dynamic

To verify standards remain important to customers

To confirm quality standards and procedures are still applicable and relevant

(Continued)

Slide 126


To determine need for change

To provide proof QC remains important to the venue/management

To accommodate findings of quality-related assessment activities

To re-set quality standards and or procedures on the basis of actual evidence.

Slide 127


Preparations prior to reviews:

Schedule the sessions

Remind participants of up-coming sessions

Pre-read all relevant documentation

Distribute relevant documentation to all participants – so they can pre-read them before the session.

Slide 128


Objectives of the review process:

To find evidence of any problem in relation to a QC standard or procedure

You can NEVER rely on:

• Supposition

• Rumour

• Hunches

• Half-truths.

Slide 129


Establish ‘cause’ and ‘effect’ relationships

Determine if the problem relates to:

• Standards

• Procedures

• Equipment or resources

• Lack of compliance by staff with workplace protocols.

Slide 130


Practice in the review process involves:

Agreeing on nature of issue

Confirming the identified issue is, indeed, a problem

Verify the evidence used as the basis for the review

Determine need to ‘revise’ or ‘develop’ standards and or procedures.

Slide 131


Possible problems may relate to:

Taste

Serve size

Temperature

(Continued)

Slide 132


Appearance

Service or preparation times ‘too slow’

Complaints identified in customer feedback

Unacceptable kitchen performance.

Slide 133

Solve problems that may occur

Critical requirements when solving QC problems:

Ensure solutions:

• Address causes and not just symptoms

• Do not cause other problems

• Align with customer needs and preferences

• Are viable and practicable

(Continued)

Slide 134


Consult with stakeholders

Develop written revised or new standards or procedures

Integrate changes into existing protocols

Provide supporting resources.

Slide 135


Examples of possible solutions:

Re-write existing or prepare new:

• Quality standards

• Quality procedures

• Standard Recipes

Service equipment

(Continued)

Slide 136


Change internal systems

Revise purchasing protocols

Implement staff training

Allocate more money

(Continue)

Slide 137


Change portion size

Alter menus

Re-vamp food safety and food handling protocols

(Continued)

Slide 138


Alter holding and presentation protocols

Increase frequency of designated QC activities

Modify the emphasis of QC-related activities.

Slide 139


When reviewing quality control procedures in food production:

Appreciate the need for regular reviews as a vital part of QC management

Undertaken necessary planning and preparation for reviews

Focus on identifying problems not symptoms

(Continued)

Slide 140


Ensure identified problems can be supported by facts/evidence

Make sure solutions address identified needs or problems

Ensure a solution does not generate new problems

(Continued)

Slide 141


Validate solutions with customers and management

Check solutions are viable and practicable

Revise hard copy standards and procedures where necessary

(Continued)

Slide 142


Produce new hard copy standards and procedures where required

Update workplace documentation to reflect changes and initiatives

Integrate new or revised protocols into standard workplace practice.

Slide 143

D1.HCC.CL2.02 Slide 1. Establish and maintain quality control in food production This Unit comprises...

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