.Understand the wide variety of pro

.Understand the wide variety of processes available for
food and beverage production.
.Understand the principles, practices and complexity of
modern food safety legislation.
.Understand the contribution to profi tability of using the
correct food and beverage production method for a
particular type of outlet.
.Match food and beverage service to an appropriate food
and beverage production method.

Food production may be defi ned as that phase of
the food fl ow (i.e. from the purchasing of the foods to
service to the customer) mainly concerned with the
processing of raw, semi-prepared or prepared foodstuffs.
The resulting product may be in a ready-toserve
state, for example in the conventional method
(cook-serve); or it may undergo some form of preservation,
for example cook-chill or cook-freeze, before
being served to the customer.
Beverage production may be defi ned as the
processing of the raw, semi-prepared or prepared
beverage product, so that it is in a ready-to-serve state
before being served to the customer. For example, a
raw beverage product such as tea would need to be
fully processed before being served, a semi-prepared
product such as a cordial would require only partial
preparation, and a bottled fruit juice or bottle of wine
may be termed a fully prepared beverage product.
The fi ne dividing line between food and beverage
production and food and beverage service is not
always distinguishable. The point at which production
ends, and service begins, is often diffi cult to defi ne.
It is often necessary, therefore, to include certain aspects of, for
example, food service when describing food production methods,
in order that the production method may be seen in the
context of the whole catering operation, and not in isolation.
The decision as to which food and beverage production
method to use in a particular catering operation is taken at the
initial planning stage – at this point the market to be catered for,
and hence the type of catering facility to be offered, has been
decided upon. The initial planning of a food service facility is
critical to the long-term success of the operation, and one which
must be afforded time, fi nance and commitment in order to avoid
costly mistakes later. As a minimum it is essential that the food
production and service model chosen is suitable for the type
of operation the organization requires whilst at the same time
meeting all the requirements of the food hygiene regulations
and in particular the holding temperatures for hot or chilled
food. On a practical note it is often very helpful to invite the local
Environmental Health Offi cer (EHO) to the premises in advance
of setting out the kitchen or installing equipment. Getting them
‘on side ’ at this early stage can form the basis of a good working
relationship in the future and minimize any risk of not complying
with regulation or good practice.
Hazard analysis and critical control point
Hazard Analysis and Critical Control Point (HACCP) is a
systematic approach to identifying and controlling hazards,
whether they are microbiological, chemical or physical in nature.
Although in many food and beverage operations a number
of the hazards are likely to be the same, each establishment is
required to undertake an analysis that can identify any potential
hazard for that particular organization. The local EHO will be
able to offer advice on how best to approach this together with
some ideas on what records you would need to keep for the particular
service in question.
There are seven key stages for HACCP on which a food safety
management system can be designed and implemented (see
Figure 7.1 ). The process is systematic and will need to be applied
to each group of products.
Figure 7.1
Based on an HACCP procedure
developed by the Lakeside
Restaurant University of Surrey

Food production may be defi ned as that phase of
the food fl ow (i.e. from the purchasing of the foods to
service to the customer) mainly concerned with the
processing of raw, semi-prepared or prepared foodstuffs.
The resulting product may be in a ready-toserve
state, for example in the conventional method
(cook-serve); or it may undergo some form of preservation,
for example cook-chill or cook-freeze, before
being served to the customer.
Beverage production may be defi ned as the
processing of the raw, semi-prepared or prepared
beverage product, so that it is in a ready-to-serve state
before being served to the customer. For example, a
raw beverage product such as tea would need to be
fully processed before being served, a semi-prepared
product such as a cordial would require only partial
preparation, and a bottled fruit juice or bottle of wine
may be termed a fully prepared beverage product.
The fi ne dividing line between food and beverage
production and food and beverage service is not
always distinguishable. The point at which production
ends, and service begins, is often diffi cult to defi ne.
It is often necessary, therefore, to include certain aspects of, for
example, food service when describing food production methods,
in order that the production method may be seen in the
context of the whole catering operation, and not in isolation.
The decision as to which food and beverage production
method to use in a particular catering operation is taken at the
initial planning stage – at this point the market to be catered for,
and hence the type of catering facility to be offered, has been
decided upon. The initial planning of a food service facility is
critical to the long-term success of the operation, and one which
must be afforded time, fi nance and commitment in order to avoid
costly mistakes later. As a minimum it is essential that the food
production and service model chosen is suitable for the type
of operation the organization requires whilst at the same time
meeting all the requirements of the food hygiene regulations
and in particular the holding temperatures for hot or chilled
food. On a practical note it is often very helpful to invite the local
Environmental Health Offi cer (EHO) to the premises in advance
of setting out the kitchen or installing equipment. Getting them
‘on side ’ at this early stage can form the basis of a good working
relationship in the future and minimize any risk of not complying
with regulation or good practice.
Hazard analysis and critical control point
Hazard Analysis and Critical Control Point (HACCP) is a
systematic approach to identifying and controlling hazards,
whether they are microbiological, chemical or physical in nature.
Although in many food and beverage operations a number
of the hazards are likely to be the same, each establishment is
required to undertake an analysis that can identify any potential
hazard for that particular organization. The local EHO will be
able to offer advice on how best to approach this together with
some ideas on what records you would need to keep for the particular
service in question.
There are seven key stages for HACCP on which a food safety
management system can be designed and implemented (see
Figure 7.1 ). The process is systematic and will need to be applied
to each group of products.
Figure 7.1
Based on an HACCP procedure
developed by the Lakeside
Restaurant University of Surrey

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.Understand the wide variety of processes available forfood and beverage production..Understand the principles, practices and complexity ofmodern food safety legislation..Understand the contribution to profi tability of using thecorrect food and beverage production method for aparticular type of outlet..Match food and beverage service to an appropriate foodand beverage production method.Food production may be defi ned as that phase ofthe food fl ow (i.e. from the purchasing of the foods toservice to the customer) mainly concerned with theprocessing of raw, semi-prepared or prepared foodstuffs.The resulting product may be in a ready-toservestate, for example in the conventional method(cook-serve); or it may undergo some form of preservation,for example cook-chill or cook-freeze, beforebeing served to the customer.Beverage production may be defi ned as theprocessing of the raw, semi-prepared or preparedbeverage product, so that it is in a ready-to-serve statebefore being served to the customer. For example, araw beverage product such as tea would need to befully processed before being served, a semi-preparedproduct such as a cordial would require only partialpreparation, and a bottled fruit juice or bottle of winemay be termed a fully prepared beverage product.The fi ne dividing line between food and beverageproduction and food and beverage service is notalways distinguishable. The point at which productionends, and service begins, is often diffi cult to defi ne.It is often necessary, therefore, to include certain aspects of, forexample, food service when describing food production methods,in order that the production method may be seen in thecontext of the whole catering operation, and not in isolation.The decision as to which food and beverage productionmethod to use in a particular catering operation is taken at theinitial planning stage – at this point the market to be catered for,and hence the type of catering facility to be offered, has beendecided upon. The initial planning of a food service facility iscritical to the long-term success of the operation, and one whichmust be afforded time, fi nance and commitment in order to avoidcostly mistakes later. As a minimum it is essential that the foodproduction and service model chosen is suitable for the typeof operation the organization requires whilst at the same timemeeting all the requirements of the food hygiene regulationsand in particular the holding temperatures for hot or chilledfood. On a practical note it is often very helpful to invite the localEnvironmental Health Offi cer (EHO) to the premises in advanceof setting out the kitchen or installing equipment. Getting them‘on side ’ at this early stage can form the basis of a good workingrelationship in the future and minimize any risk of not complyingwith regulation or good practice.Hazard analysis and critical control pointHazard Analysis and Critical Control Point (HACCP) is asystematic approach to identifying and controlling hazards,whether they are microbiological, chemical or physical in nature.Although in many food and beverage operations a numberof the hazards are likely to be the same, each establishment isrequired to undertake an analysis that can identify any potentialhazard for that particular organization. The local EHO will beable to offer advice on how best to approach this together withsome ideas on what records you would need to keep for the particularservice in question.There are seven key stages for HACCP on which a food safetymanagement system can be designed and implemented (seeFigure 7.1 ). The process is systematic and will need to be appliedto each group of products.Figure 7.1Based on an HACCP proceduredeveloped by the LakesideRestaurant University of Surrey

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.Understand Berbagai macam proses yang tersedia untuk
produksi makanan dan minuman.
.Understand Prinsip, praktek dan kompleksitas
peraturan keamanan pangan modern.
.Understand Kontribusi untuk profi tabilitas menggunakan
metode produksi makanan dan minuman yang benar untuk
jenis tertentu outlet .
.Match layanan makanan dan minuman ke makanan yang tepat
metode produksi dan minuman. Produksi pangan mungkin defi ned sebagai fase dari makanan aliran (yaitu dari pembelian makanan untuk layanan ke pelanggan) terutama berkaitan dengan pengolahan . baku, semi-siap atau disiapkan bahan makanan Produk yang dihasilkan mungkin dalam siap-toserve negara, misalnya dalam metode konvensional (masak-melayani); atau mungkin mengalami beberapa bentuk pelestarian, misalnya memasak-dingin atau memasak-freeze, sebelum disajikan kepada pelanggan. produksi Minuman mungkin defi ned sebagai pengolahan baku, semi-siap atau disiapkan produk minuman, sehingga dalam keadaan siap melayani sebelum disajikan kepada pelanggan. Sebagai contoh, sebuah produk minuman baku seperti teh akan perlu diproses sepenuhnya sebelum disajikan, semi-siap produk seperti ramah akan membutuhkan hanya parsial persiapan, dan jus buah kemasan atau botol anggur dapat disebut sepenuhnya disiapkan produk minuman. Garis pemisah fi ne antara makanan dan minuman produksi dan layanan makanan dan minuman tidak selalu dibedakan. Titik di mana produksi berakhir, dan layanan dimulai, sering terjadi kesulitan untuk defi ne. Hal ini sering diperlukan, oleh karena itu, untuk memasukkan aspek-aspek tertentu dari, untuk contoh, pelayanan makanan saat menjelaskan metode produksi pangan, agar metode produksi dapat dilihat dalam konteks operasi katering utuh, dan tidak dipisahkan. Keputusan untuk produksi makanan dan minuman yang metode untuk digunakan dalam operasi katering tertentu diambil pada tahap perencanaan awal - pada saat ini pasar yang akan dipenuhi , dan karenanya jenis fasilitas katering yang akan ditawarkan, telah diputuskan. Perencanaan awal dari fasilitas pelayanan makanan adalah penting untuk keberhasilan jangka panjang dari operasi, dan satu yang harus diberikan waktu, keuangan dan komitmen untuk menghindari kesalahan mahal nanti. Minimal adalah penting bahwa makanan produksi dan model layanan yang dipilih cocok untuk jenis operasi organisasi membutuhkan sementara pada saat yang sama memenuhi semua persyaratan peraturan kebersihan makanan dan khususnya suhu memegang untuk panas atau dingin makanan. Pada catatan praktis seringkali sangat membantu untuk mengundang lokal cer Kesehatan Lingkungan Offi (EHO) ke tempat di muka dari menetapkan dapur atau memasang peralatan. Membuat mereka 'di sisi' pada tahap awal ini dapat membentuk dasar dari kerja yang baik hubungan di masa depan dan meminimalkan risiko yang tidak sesuai dengan peraturan atau praktek yang baik. Analisis bahaya dan titik kontrol kritis Hazard Analysis dan Critical Control Point (HACCP) adalah pendekatan sistematis untuk mengidentifikasi dan mengendalikan bahaya, apakah mereka mikrobiologi, kimia atau fisik di alam. Meskipun dalam banyak operasi makanan dan minuman sejumlah bahaya yang mungkin sama, masing-masing pendirian yang diperlukan untuk melakukan analisis yang dapat mengidentifikasi potensi bahaya untuk organisasi tertentu. The EHO lokal akan mampu menawarkan saran tentang cara terbaik untuk pendekatan ini bersama-sama dengan beberapa ide tentang apa yang mencatat Anda akan perlu untuk menjaga untuk tertentu layanan tersebut. Ada tujuh tahap utama untuk HACCP yang suatu keamanan pangan sistem manajemen dapat dirancang dan diimplementasikan (lihat Gambar 7.1). Proses ini sistematis dan perlu diterapkan untuk setiap kelompok produk. Gambar 7.1 Berdasarkan prosedur HACCP dikembangkan oleh Lakeside Restaurant Universitas Surrey

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