Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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guidelines for these food groups are provided as well. Similar selection, preparation, and storage
pointers are presented for fresh and frozen fruits and vegetables, for starches (potatoes,
pasta, rice, and cereals), breads (yeast and quick varieties specifically), and beverages.
Food Production Systems
The food production is the second functional subsystem in system management of a food service
department. Once the food has been procured, it needs to be transformed into edible and
serviceable food for the customer. The food production systems used most commonly today are
classified as cook and serve (conventional), cook and chill, cook and freeze, and assembly and
serve (convenience) (Figure 19.1). The systems differ in several areas: in the market form in
which foods are purchased, in the amount and type of labor required, in the timing of production
relative to service, in the holding methods used before serving, and in the types of
equipment required. Although each system has certain strong and weak points that have been
identified by researchers and acknowledged by users (Table 19.1), all the systems successfully
provide food of acceptable quality in operational situations. The key to their success lies in adequate
managerial control of the critical control points in each production system (as described
in Chapter 13) and in thorough employee training.
Figure 19.1. Flow of Products in Food Service Production System
Cook and Serve Cook and Chill Cook and Freeze Assembly and Serve Commissary
Procurement Procurement Procurement Procurement Procurement
Preparation Preparation Preparation Preprocessing
Heating Initial heating Initial heating Production
Hot holding Chilling and
chilled storage
Meal portion
and assembly
Hot holding and
distribution service
Portioning and
assembly
Cold holding and
distribution service
Chilling, freezing,
and frozen storage
Refrigerated or
frozen storage
Holding frozen,
chilled, or heated
Thawing Thawing Transported in bulk
or individual portions
to satellite centers
Portion and
assembly
Portion and
assembly
Rethermalization Reheating Reheating Reheating
Service Service Service Service Service
Source: Adapted from Boberg and David, 1977, and revised by R. P. Puckett, 2003.