Post-cooking storage Re-constitution of menu items/foods where applicable – Re-thermalisation where applicable – Transport/distribution to other outlets The need to locate food production facilities to facilitate: Food service Access by customers and wait staff. Compliance constraints In relation to compliance constraints you need to ensure the catering system/option you choose will: Enable compliance with host country food safety legislation Complies with all requirements of any HACCP-based Food Safety Plan/Program used by the kitchen or enables a new HACCP-based FSP to be developed to reflect the – new/revised catering system Reflect industry practice’ in terms of: ‘best Food handling practices, procedures, policies and protocols Food production and food service. Timing constraints The decision to select, install and commission a new/revised catering system is usually subject to some form of time-related limits. Considerations may relate to: The need to the new/revised system to be fully-functional by a given date so – advanced bookings can be catered for and catering contracts can be fulfilled The need for certain stages of the project to be completed by nominated dates for – example, specific timelines may be set for: Research and decision making
Post-cooking storage Re-constitution of menu items/foods – where applicable Re-thermalisation – where applicable Transport/distribution to other outlets The need to locate food production facilities to facilitate: Food service Access by customers and wait staff. Compliance constraints In relation to compliance constraints you need to ensure the catering system/option you choose will: Enable compliance with host country food safety legislation Complies with all requirements of any HACCP-based Food Safety Plan/Program used by the kitchen – or enables a new HACCP-based FSP to be developed to reflect the new/revised catering system Reflect industry ‘best practice’ in terms of: Food handling practices, procedures, policies and protocols Food production and food service. Timing constraints The decision to select, install and commission a new/revised catering system is usually subject to some form of time-related limits. Considerations may relate to: The need to the new/revised system to be fully-functional by a given date – so advanced bookings can be catered for and catering contracts can be fulfilled The need for certain stages of the project to be completed by nominated dates – for example, specific timelines may be set for: Research and decision making