Principles of Quantity Food Production Prepared by: Athenna Mallari

#QOTD

• While some people may think being a chef only entails making enticing dishes and

pushing the culinary boundaries, being a part of the food industry involves much

more.-Marcus Samuelsson

Overview of Quantity Food Production

• The responsibility of preparing, cooking and serving food in quantity challenges the food managers and food handlers.

Quantity

• Refers to food production for 25 or more consumers

Classification of Food service system

a. Commercial

• Their operations must be profitable

b. Non-commercial(Institutional or on-site)

•Food operations are mainly for the service to the employees

c. Military

•Food service for the navy, marine and air forces

Objectives of Quantity Food Production

In general, the objectives of quantity food production are to: (SREDIA)

a. Serve foods safe to eat

b. Retain or improve nutritional quality

c. Enhance appearance

d. Develop or improve flavor

e. Increase digestibility

f. Adjust budgetary requirements

a. Serve foods safe to eat

• Sources of harmful organisms

a.Microbiological

b.Biological

c.Physical

d.Chemical

WHO:10 facts on Food Safety

1. More than 200 diseases are spread through food•Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrheal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or water. Proper food preparation can prevent most foodborne diseases.

2. Foodborne diseases are increasing worldwide•Disease-causing organisms in food are transmitted far and wide by today's interconnected global food-chains - escalating how often and where foodborne illnesses occur. Rapid urbanization worldwide is adding to risks, as urban dwellers eat more food prepared outside the home that may not be handled or prepared safely - including fresh foods and fish, meat and poultry.

3. Food safety is a global concernGlobalization of food production and trade increases the likelihood of international incidents involving contaminated food. Imported food products and ingredients are common in most countries. Stronger food safety systems in export countries can reinforce both local and cross-border health security.

4. Emerging diseases are tied to food production•About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products. Many of these diseases in people are related to the handling of infected domestic and wild animals during food production - in food markets and at slaughter houses.

5. Minimize the risk of avian influenzaThe vast majority of H5N1 avian influenza cases in people follow direct contact with infected live or dead birds. There is no evidence that the disease is spread to people by eating properly cooked poultry. To avoid risk of foodborne illnesses in poultry:

•separate raw meat from other foods•keep clean and wash your hands•cook thoroughly (until meat is 70 °C in all parts, with no pink areas).

Avian influenza virus spreads in the air and in manure and there is no evidence that the virus can survive in well cooked

6. Preventing disease starts at the farmPreventing animal infections at the farm level can reduce foodborne illnesses. For example, reducing the amount of Salmonella in farm chickens by 50% (through better farm management) results in 50% less people getting sick from the bacteria. Salmonella-free chicken herds are becoming more common in some countries.

7. Chemical hazards can contaminate foodAcrylamide, which may cause cancer, is formed from natural ingredients during the cooking of some foods at high temperatures (generally above 120 °C), including fried potato products, baked cereal products and coffee. The food industry is working to find methods to lower exposure to such chemicals. Avoid overcooking when frying, grilling or baking food.

8. Everyone plays a role in food safetyFood contamination can occur at any stage from farm to table. Everyone on the food delivery chain must employ measures to keep food safe - farmer, processor, vendor and consumer. Safety at home is just as vital to prevent disease outbreaks. Women are primary targets for food safety education as they are responsible for household meals in many societies.

9. School is a place for food safetyEducating children on safe food handling behaviors is key to preventing foodborne diseases today and in the future. Integrating food safety lessons into school curricula gives children essential life skills that can help to keep them and their families healthy.

10. Five keys to food safetyWHO and Member States are promoting the benefits of food safety, healthy diets and physical activity. The five keys to safer food are:

•keep clean•separate raw and cooked•cook all foods thoroughly•keep food at safe temperatures•use safe water and raw materials.

2. Retain Nutritional Quality

• Buy produce in smaller amounts and packaging them to avoid nutrient loss.

• Store at proper temperature• Use the right knives, peeler and cutting boards• Cook in minimum liquid and retain stocks for soups• Cut vegetables and fruits when almost ready to cook or

serve• Overcooking destroys vitamin C and others unstable

3. Enhance Apperance

• Oral and nasal organs are use to evaluate

• Proper garnishing must observed at all times

4. Maximize flavor

• Retaining the natural flavor and texture of food, especially vegetables.

Combination of flavors is important

5. Improves digestion,chewing and dietary needs

• Chopping, grinding, mincing and pureeing or blenderizing shorten cooking time and facilitate on chewing and swallowing

6. Adjust Budgetary requirement

• Food service system function within the range of budget (maximum amount is planned for expenditure shold be within range)

• used one dish meal (tinola, kare-kare, nilaga)