1. 5-1 Central Kitchens National Food Service Management Institute The University of Mississippi

2. 5-2 Definition of Central Kitchen A food production facility in which food is produced for service off-site in receiving kitchens (satellites), often a large production facility. Also known as a commissary or a food processing center. A food production facility in which food is produced for service off-site in receiving kitchens (satellites), often a large production facility. Also known as a commissary or a food processing center.

3. 5-3 Human Resource Issues Employee expectations and fears Employee expectations and fears Nature of the work Nature of the work Employee safety Employee safety Training Training Scheduling Scheduling Staffing Staffing

4. 5-4 Nature of the Work Heavy lifting Heavy lifting Repetitive and monotonous Repetitive and monotonous High noise levels High noise levels Reaching Reaching Refrigerated work environment Refrigerated work environment Rigorous standards Rigorous standards

5. 5-5 Employee Safety Facility design Facility design  Height of work surfaces  Distances required for reaching  Avoiding sharp edges  Distances for material transportation  Flooring surfaces

6. 5-6 Employee Safety, cont. Labor-saving devices Labor-saving devices  Hoists  Automated slicers  Portioning equipment Stretch breaks Stretch breaks Safety consultant Safety consultant Safety committee Safety committee

7. 5-7 Employee Safety, cont. Safety teams Safety teams Safety manual Safety manual Training Training Material safety data sheets (MSDS) Material safety data sheets (MSDS)

8. 5-8 Staffing Central office staff Central office staff  Foodservice director  Quality control/sanitation supervisor  Purchasing agent  Area managers/field supervisors  Accounting clerks

9. 5-9 Staffing, cont. Central kitchen production staff Central kitchen production staff  Cooks  Assistant cooks/production workers  Bakers  Bakery assistants  Packaging/assembly workers  Catering manager

10. 5-10 Staffing, cont. Warehousing/transportation staff Warehousing/transportation staff  Warehouse supervisor  Warehouse workers  Forklift operator  Truck drivers

11. 5-11 Staffing, cont. Maintenance/sanitation staff Maintenance/sanitation staff  Maintenance workers  Custodians/sanitation workers  Warewashing workers  Laundry workers

12. 5-12 Staffing, cont. Satellite staff Satellite staff  Satellite manager or school leads  Foodservice assistants

13. 5-13 Layout and Design of Facility Efficient work flow Efficient work flow Productivity Productivity Functional areas Functional areas Equipment Equipment HACCP HACCP Durability Durability Special purpose space Special purpose space

14. 5-14 Other Facility Considerations Flexibility Flexibility Ability for future expansion Ability for future expansion

15. 5-15 Food Flow Food Delivered Dry Storage Refrigerated Storage Frozen Storage IngredientControl Bakery Catering Cold Prep Hot Prep Packaging Assembly Storage Shipping

16. 5-16 Typical Functional Areas Warehouse/storage Warehouse/storage Ingredient control Ingredient control Hot food production Hot food production Cold food production Cold food production Bakery Bakery Assembly/packaging Assembly/packaging Sanitation/dishroom Sanitation/dishroom Catering Catering

17. 5-17 Prerequisite Programs for HACCP Procurement Procurement  Specifications  Supplier control  Receiving  Storage

18. 5-18 Prerequisite Programs for HACCP, cont. Cleaning and sanitation Cleaning and sanitation Personal hygiene Personal hygiene Chemical control Chemical control Transportation Transportation Traceability and recall Traceability and recall Pest control Pest control

19. 5-19 Food Safety Role in Human Resource Activities Orientation Orientation Training Training Supervision Supervision Performance appraisals Performance appraisals

20. 5-20 HACCP Principles 1. Conduct hazard analysis and risk assessment. 2. Determine critical control points (CCP). 3. Establish critical limits for each CCP. 4. Establish monitoring procedures for each CCP.

21. 5-21 HACCP Principles, cont. 5. Establish corrective action if deviation in CCP occurs. 6. Establish verification procedures. 7. Establish a record keeping system.

22. 5-22 HACCP in All Functional Areas Purchasing Purchasing Receiving Receiving Storage Storage Food production Food production Packaging Packaging Transportation Transportation Service Service

23. 5-23 Typical Equipment in Functional Areas

24. 5-24 Warehouse/Storage Equipment Freezers Freezers Refrigerators Refrigerators Forklifts Forklifts Pallet jacks Pallet jacks Scales Scales

25. 5-25 Ingredient Control Equipment Scales of varying capacities Scales of varying capacities Storage bins Storage bins

26. 5-26 Hot Food Production Equipment Can openers (may be automatic dumping) Can openers (may be automatic dumping) Steam-jacketed kettles Steam-jacketed kettles Pumps/fillers for cook/chill systems Pumps/fillers for cook/chill systems Blast or tumble chillers for cook/chill systems Blast or tumble chillers for cook/chill systems

27. 5-27 Cold Food Production Equipment Slicers, automated weighing Slicers, automated weighing Vertical cutter mixers Vertical cutter mixers Wrappers Wrappers Other, such as patty machines Other, such as patty machines

28. 5-28 Bakery Equipment Mixers Mixers Proofers Proofers Ovens (often roll-in rack) Ovens (often roll-in rack) Depositors Depositors Specialty equipment such as rollers, donut fryers, etc. Specialty equipment such as rollers, donut fryers, etc.

29. 5-29 Bakery Area

30. 5-30 Donut Machine

31. 5-31 Assembly/Packaging Equipment Conveyors Conveyors Fillers Fillers Packaging/wrappers Packaging/wrappers Meal baskets/racks Meal baskets/racks Dollies Dollies

32. 5-32 Packaging

33. 5-33 Sanitation Equipment 3-compartment sinks 3-compartment sinks Dishwashing machines Dishwashing machines Cart washers Cart washers

34. 5-34 Equipment Issues Preventive maintenance Preventive maintenance Emergency plans Emergency plans

35. 5-35 Purchasing Purchasing power Purchasing power  Higher volume  Fewer drops Purchasing methods Purchasing methods  Prime vendor  Purchasing from manufacturers  Just-in-time purchasing

36. 5-36 Planning the Warehouse Size Size  Menu  Forecasting  Purchasing methods  Commodity items, volume, and timing of deliveries  Future needs

37. 5-37 Planning the Warehouse, cont. Location of warehouse Location of warehouse Layout and design Layout and design Inventory control Inventory control  Perpetual inventory  Physical inventory  Inventory turnover Staffing Staffing

38. 5-38 Transportation Trucks Trucks  Number  Refrigeration  Type of fuel  Purchase or lease lease

39. 5-39 Transportation, cont. Drivers Drivers Delivery schedule Delivery schedule  Receiving kitchen work schedules  Scheduling of playground and buses  Traffic  Access to secured buildings

40. 5-40 Transportation, cont. Facilities Facilities Communication Communication Contingency plans Contingency plans

41. 5-41 Waste Management Recycling Recycling  Cardboard  Steel cans Food waste Food waste Grease Grease

42. 5-42 Other Operational Issues Pest control Pest control Security system Security system Parking Parking Snow removal Snow removal Landscaping Landscaping Cash handling Cash handling