FNS 200 Lecture Notes - Lecture 5: Total Quality Management, Foodservice
29 Dec 2018
School
Department
Course
Professor
Document Summary
Potential test question - parameters for serving hot or chilled foods (total quality. Time vs temperature (within the 2 hours interval out of the safe zone, it is still safe to eat: cook internal temperatures to a specific temperature, know the temp. Or the displacement from the kitchen to the patient who is upstairs), equipment that is not working: evaluation: with detailed comments: variety (ex. When reviewing a product: nutritional analysis, feedback, audience, allergens, substitute. Learning objectives: differentiate among conventional, ready prepared, commissary, and assembly/serve foodservice operations. In a conventional foodservice operation, food is prepared, held hot or cold as appropriate, and served at the same site. Meals must be served closed from production time to ensure quality. Procurement > production > hot holding (after cooked) > meal assembly > transportation (centralized or decentralized) > service customer. Centralized: trays are assembled near the production area (in hospitals cooking)
