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*Take a guided tour...*

*A Production Kitchen*

Welcome to the production kitchen in a large hospital food service. This tour will take you through the many processes you would encounter as products are delivered and then produced for the hospital clients. Print out these notes and answer the questions posed at each step.

*It all starts when the truck arrives...*

	The delivery truck from a regular supplier arrives at the loading dock with a delivery of chilled food for the hospital kitchen.

*Then the food is delivered to the warehouse*

	The stores officer examines the delivery to check for signs of incorrect handling. For example, frost crystals in the packets of frozen fish fillets indicate that it may have defrosted and been refrozen. What would be some other signs that meant the food had not been handled correctly?

*The invoice is checked and signed*

	Provided the delivery meets the required specification and quality, the stores officer signs the invoice. What step would the stores officer take if the delivery did not meet quality standards?

*The perishables go into the cold store (dock temp. probe)*

	What is the correct storage temperature for poultry?

*The storeperson monitors the coolroom temperature*

	Give the recommended range of temperatures at which the cool room should operate.

*The storeperson enters the invoice onto computer system*

	With a fully computerised stock control system, the invoice should relate to specific orders and can be monitored easily. Give the name of one form that may be used in the stock control cycle.

*Entrance to storage area*

	Why is it necessary to keep the storage area clear of bags of vegetables or boxes of food awaiting storage?

*Coolroom*

	The cool room is fitted with an efficient fan system. Why is this necessary? What is the maximum temperature for storage of food in a cool room?

*Stores – can rack*

	Rolling can racks ensure an efficient stock control system using FIFO principles. What does FIFO stand for? What does it mean in practice?

*Ingredients controller*

	The ingredients controller carries out ‘mise en place’ for the ingredients for the Shepherd’s Pie and the Wet Dish (Beef Stroganoff). When should the ingredients controller change boards and utensils?

*Cooking & mixing kettle*

	What bacterial spores could be introduced into the Shepherd’s Pie if the potatoes have not been thoroughly washed?

*Mashed potato*

	The potatoes have been drained, dried and milk added. They are then mashed.

*Shepherd’s pie – potato on top of meat*

	Identify this step as a Critical Point or a Critical Control Point and give your reasons. (HACCP Food Safety Plan).

*Finishing shepherd’s pie*

	The kitchen assistant spreads the mashed potato over the meat layer in the Shepherd’s Pie.

*Stirring wet dish*

	If the chef needs to taste the dish for seasoning, what is the correct procedure?

*Temperature check*

	Taking the temperature of the Wet Dish. What is the recommended temperature that cooked food, such as a stew should reach? Which bacteria could survive this step as spores?

*Moving product to blast chiller*

	Blast chilling makes it possible to keep precooked food in a refrigerator or cool room at 2/3°C for up to 5/6 days. Maximum hygiene is attained as quick blast chilling avoids bacterial proliferation associated with slow cooling procedures.

*Taking the temperature of food in the blast chiller*

	The blast chiller reduces the product core temperature from +70°C to +3°C in 1½ hours (UK standards), or +65°C to +10°C in 2 hours (French Standards). Why is this step important?

*Loading the combi oven*
	The combi oven is used to cook and reheat large quantities of food rapidly and economically. Food that has been blast chilled can safely be reheated. How long should it take to reheat the food to 65°C?

*Vegetable trolley for combi oven*

	The Combi oven can be set to quickly steam vegetables and retain colour, texture and vitamins.

*Food assistant – warm coat*

	Why is the food assistant wearing a warm coat? What temperature is recommended for a) Freezer Rooms? b) Cool rooms?

*Chiller room*

	What is the recommended temperature for the chiller room?

*Sanitising trays & equipment in a utensil washer*

	The dishwasher is used to clean and sanitise cooking and storage trays. What are the temperature settings for the dishwasher rinse cycle?

*Wash-up area*

	List the steps in cleaning and sanitising cooking pots.

*Pot wash*

	What temperature is recommended for the rinse water to ensure sanitising? And for how long?

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