Assignment Of F&B Control

Topic: - What different factor can damage the quality of raw material and
what plan of action should required by an expert supervisor.

Cause of damage raw material during purchasing: If date is expire. If packaging of food is damaged. Such as improper wrapped/ packaging and seals. Purchase torn packaging of meat & poultry. Mix of meat, poultry and sea food with other food item during handling food supplies. Delay in refrigerate after purchase. If quality of food is not good.

Precaution during Purchase and transport should be taken by supervisor: Always check the Use-By date or Best before date marking on packaged foods. Do not purchase products marked as Keep refrigerated, Keep chilled or Keep frozen that have not been stored under adequate refrigeration. Make sure the packaging on foods is not damaged. Avoid dented and bloated cans, torn or warped packaging and damaged safety seals. Never choose meat or poultry in packaging that is torn or leaking. Check canned foods should be free of all dents, cracks or bulging lids and stored in a cool, clean dry place. Check when handling food supplies keep meat, poultry and seafood items separate from other food items and refrigerate as soon as possible after purchase. Place ground meats in cooler or freezer immediately after processing, purchase or delivery. When frozen foods are purchased make sure they are frozen rock solid. Always check the expiration date on perishable products.

Cause of damage raw material during storage: If cross contamination during storage by contact between raw and cooked foods. If raw meats, poultry and fish contact with other food item. If the storage temperature is inaccurate. Delay in cook and freeze of fresh poultry, fish, ground meats, beef, veal, lamb, or pork. If packaging damage during storage. If food item or raw material not use under its use by date. If FIFO (first in first out) is not applicable during storage.

Precaution during Storage should be taken by supervisor: Check When storing products, rotate the boxes so that the first in, first out inventory method is applied. Always check when putting raw meats or poultry in the refrigerator place them on the bottom shelf below all ready to eat items. Check storage areas periodically for any signs of rodent infestation. Make sure to avoid contact between raw and cooked foods. This reduces the risk of cross contamination (bacteria passing from one food to another). Check Store raw meats, poultry and fish near the bottom of the refrigerator and cooked foods on higher shelves. Do not put hot food in the refrigerator, as it will cause the temperature to rise. Always check Store foods wrapped or in covered containers in the refrigerator. Discard foods that have gone mouldy or look, taste or smell bad. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 F).

Check the temperature of your refrigerator and freezer with and appliance thermometer. The refrigerator should be at 40 F or below and the freezer at 0 F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 or 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years- if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted. Check Cold Storage Chart. These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.

Cause of damage raw material during preparation: Coughing or sneezing, touching raw meat, poultry, fish or eggs, using tobacco, eating or drinking, handling soiled utensils, working with any chemicals and after changing food tasks such as working with vegetables and then switching to raw meats. If hand is not wash. If utensils is not clean or wash after cutting raw meat, poultry and seafood. Mixing of meat, poultry and seafood with the raw material. If raw vegetable not wash before preparation. If food not in appropriate temperature. If dirty utensils use for preparation. If used cooking utensils use for the preparation.

If kitchen area is dirty or not clean.

Precaution during Preparation should be taken by supervisor: Always check that employees wash hands with warm water and soap for 20 seconds before and after handling food. Dont cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. Check that Wash all raw vegetables thoroughly and keep them separate from any meat or poultry items. Check that Marinate or thaw meat in a covered dish in the refrigerator so that bacteria do not have a chance to grow. Never leave food out of the refrigerator over two hours. Check that after chopping meat or vegetables always wash and sanitize counter tops and cutting boards. Check that cookware, utensils and processing equipment should be cleaned and sanitized before they are used with another food item. Always check all kitchen surfaces clean by washing with hot soapy water and disinfectant to prevent cross-contamination. Check that wash raw fruit and vegetables thoroughly before eating and further preparation. Cool cooked foods as quickly as possible (preferably in large shallow pans) then refrigerate. This slow down the growth of bacteria, which occurs best at temperatures between 10 and 60 degrees Celsius (the danger zone). Reheat cooked foods thoroughly to kill any bacteria, which may have developed during storage. Always follow manufacturers recommended instructions.

Precaution during Cooking should be taken by supervisor: Internal temperatures of 160 F to 212 F or 71 C to 100 C, should be reached in baking, roasting, frying and boiling to destroy bacteria that can cause illness. Use a meat thermometer to check several spots throughout a meat product to assure a safe internal temperature has been reached. Eggs should be cooked thoroughly; the yolk and the whites firm not runny. Never refrigerate partially cooked products to later finish cooking them on the grill or in the oven. After cooking hamburgers, keep them hot at 140 F or higher while serving. Never refreeze thawed ground beef.

Cause of damage raw material during serving: If plates, dishes or serving equipment is dirty. If hand is dirty during service of food. If used serving utensils use again for the other dish.

Precaution during Serving should be taken by supervisor: Check that Food should always be served on clean plates with clean utensils. Check that Always wash hands before serving food to prevent the transfer of contamination. Check that use separate serving utensils for each food item. Check that never put cooked food in a container that has previously held raw products.

Food Safety Challenges: In general, the risks to food safety fall into two broad categories: Microbiological contamination (eg: bacteria, fungi, viruses or parasites). This category results in most cases in acute symptoms.

Chemical contaminants, comprising environmental chemicals, veterinary drug residues, heavy metals or other residues unintentionally or accidentally introduced into the food supply during farming, processing, shipping or packing.