Save labour where the specification sets out (for example) the trim requirements of – meat, and the need for cuts of meat to be sliced into certain thicknesses/weights this saves kitchen staff having to spend time undertaking these basic food preparation activities Form a standard basis on which to undertake competitive tendering by ensuring all – tenderers are quoting for the same product Provide an objective and standard framework for inspecting food on delivery to the – venue Give certainty regarding financial matters in relation to cost prices. – Contents of food specifications Specifications will differ depending on the food being specified. For example the details contained in a food specification for legs of lamb will differ markedly to requirements for fillets of fish, a certain variety of lettuce or chickens. This understood, standard product specification information can include: Product name Product category convenience, frozen, fresh, refrigerated – Quality specifications such as: Colour Count Texture Unit size Shape Thickness Trim Tolerances Weight and yield data Packing format such as number of tins per carton; dimensions of cartons – Nutritional content/requirements Required labelling data Brand name where applicable – Photograph or graphic/diagram of what is required Variety where applicable –
Save labour – where the specification sets out (for example) the trim requirements of meat, and the need for cuts of meat to be sliced into certain thicknesses/weights this saves kitchen staff having to spend time undertaking these basic food preparation activities Form a standard basis on which to undertake competitive tendering – by ensuring all tenderers are quoting for the same product Provide an objective and standard framework for inspecting food – on delivery to the venue Give certainty regarding financial matters – in relation to cost prices. Contents of food specifications Specifications will differ depending on the food being specified. For example the details contained in a food specification for legs of lamb will differ markedly to requirements for fillets of fish, a certain variety of lettuce or chickens. This understood, standard product specification information can include: Product name Product category – convenience, frozen, fresh, refrigerated Quality specifications such as: Colour Count Texture Unit size Shape Thickness Trim Tolerances Weight and yield data Packing format – such as number of tins per carton; dimensions of cartons Nutritional content/requirements Required labelling data Brand name – where applicable Photograph or graphic/diagram of what is required Variety – where applicable
TM_Organise_food_service_operations%20-%20NH021213.docx