Specific requirements of the Food Safety Plan/Program (FSP) as it applies to the host venue/kitchens. Class Activity Question and Answer – Trainer asks students to identify stages in the food production process. Suggested answers Receiving of food into the premises – Undertaking mise en place organisation of ingredients and equipment/utensils – prior to preparing/producing food Preparing food ready for cooking/processing – Cooking the application of a variety of cooking options to produce menu items – Post-cooking storage of foods for service, display and refrigerated or frozen – storage for later use Reconstituting returning (for example) dehydrated or concentrated food to – usable condition, or its natural/original state Re-heating of previously cooked food referred to as – ‘re-thermalisation’ Serving food for internal/on-site eating and/or for take-away consumption. – Slide Slide No Trainer Notes Trainer continues identifying foundation knowledge required by those who are charged with selecting catering systems: Culinary terms commonly used in the industry related to food production systems – Costing, yield testing and portion control in quantity food production Nutritional knowledge as applicable to: – General food stuffs Specific of the workplace for identified customer/target groups Local/host country legislation as it applies to: – Food handling and food safety Workplace safety and health Industrial relations. Slide No Trainer Notes Trainer advises methods’ refers to ways in which to obtain the necessary ‘Research information/data required to: Learn about catering system options Analyse/evaluate the options available
Specific requirements of the Food Safety Plan/Program (FSP) as it applies to the host venue/kitchens. Class Activity – Question and Answer Trainer asks students to identify stages in the food production process. Suggested answers Receiving – of food into the premises Undertaking mise en place – organisation of ingredients and equipment/utensils prior to preparing/producing food Preparing food – ready for cooking/processing Cooking – the application of a variety of cooking options to produce menu items Post-cooking storage – of foods for service, display and refrigerated or frozen storage for later use Reconstituting – returning (for example) dehydrated or concentrated food to usable condition, or its natural/original state Re-heating of previously cooked food – referred to as ‘re-thermalisation’ Serving food – for internal/on-site eating and/or for take-away consumption. Slide Slide No Trainer Notes Trainer continues identifying foundation knowledge required by those who are charged with selecting catering systems: Culinary terms – commonly used in the industry related to food production systems Costing, yield testing and portion control in quantity food production Nutritional knowledge – as applicable to: General food stuffs Specific of the workplace for identified customer/target groups Local/host country legislation – as it applies to: Food handling and food safety Workplace safety and health Industrial relations. Slide No Trainer Notes Trainer advises ‘Research methods’ refers to ways in which to obtain the necessary information/data required to: Learn about catering system options Analyse/evaluate the options available