To be able to know the food flow diagram To be able to know the SOUND FOOD SUPPLY Strategies in determining food

quality

. The Food Flow begins with the purchase of safe and wholesome ingredients from approved sources. Effective purchasing passes the way for a successful foodservice operation.

is a highly skilled activity requiring knowledge of products and market conditions. To ensure that all food are safe for human consumption, purchase from the approved sources add suppliers who comply with all laws concerning food processing and labeling.

The main objectives of an effective purchasing program are: Buy the product that is best suited for the job. Buy the proper quantity of item. Pay the right price of them. Deal with only reputable and dependable suppliers.

 include

comparative shopping, evaluation of new products, wise judgments in timing large purchase of seasonal items, and selection of the most efficient supplier.

 Quality Weight Count

trade

Packaging

 is

commonly used method for making routine quality determinations on food received at retail food establishments. His involves using the sense of smell, touch, sight, and sometimes taste.

Food should be observed for color, texture, and visual evidence of spoilage. Quite often spoilage is seen as slime formation, mold growth, and discoloration. Product containers should also be checked for tears, punctures, dents or other sign of damage.

is the combination of smell and taste. Spoiled foods frequently give off odors indicative of compounds such as ammonia and

hydrogen sulfide.

 requires

prompt handling, quality control procedures and trained staff who knows: Product
Specification, Coding, Accurate checks on product temperatures, proper handling of rejected merchandise.

Cook-Chill- a process that uses a

plastic bag filled with hot cooked food from which air has been forced out and that is closed with a plastic or metal crimp.

Cook chill process

Controlled Atmosphere Packaging ( CAP)- a system that maintains

atmosphere desired within a package throughout the shelf life of a product by the use of agents to bind or scavenge oxygen or a small pocket containing compound to emit a gas.

 Modified

(MAP) a process that employs a

gas flushing and sealing process or reduction of oxygen through respiration of vegetables or microbial action.

Atmosphere Packaging

 Sous

fresh raw foods are sealed in a plastic pouch, and the air is removed by vacuum. This pouch is cooked at a low temperature and rapidly cooled to 38F or below or frozen.

Vide a process in which

 Vacuum

amount of air from a package and hermetically seals the package so a near-perfect vacuum remains inside.

Packing- reduces the

FOOD ESTABLISHMENT an operation

that stores, prepare, packages, serves vends, or otherwise provides foods for human consumption such as restaurants, institutional feeding location or vending location. Food establishment refers to facilities that are involved in food distribution.

School, Universities Military bases Elder Care or Nursing Homes Hospitals Day Care Prison/Jail Transportations Full service Restaurants Lodging facilities Quick service Restaurants Convenience stores Caterers Delicatessens Employee feeding/ canteens Bar

 Theft

Acceptance

of underweight merchandise Contamination Waste Acceptance of product that do not meet specifications

 Do

not accepts cans if they leak or bulge at either end. Dents do not harm the contents unless they have actually penetrated can or sprung the seam, this can create damage. Meat and meat products are obtained in several forms.

 Poultry

products are over the year. Eggs are based in interior and exterior conditions. Fluids and milk products Fish and sea foods are generally More perishable than red meats when stored in a refrigerators or freezers.

 Vegetables

rapidly. Juice and ciders products. Frozen Foods

and fruits spoil