1. Elizabeth Brown, Foodservice Director Katlyn Wynne, RD

2. What are the Types of Food Systems?  Conventional  Ready- Prepared  Commissary  Assembly/ Serve  Hospital Foodservice  Conventional  Ready- Prepared  Commissary  Assembly/ Serve  Hospital Foodservice

3.  Food prepared here  Raw products purchased  Staff uses products to prepare meals  Customer can order specific items off of a menu  Can customize order within limits Examples of Conventional Foods:  Fresh Baked Goods  Sandwiches  Menu Items  Food prepared here  Raw products purchased  Staff uses products to prepare meals  Customer can order specific items off of a menu  Can customize order within limits Examples of Conventional Foods:  Fresh Baked Goods  Sandwiches  Menu Items Conventional

4.  To be used effectively:  Operations with large labor force  Operations with cheap labor  High food supply  Large production space  Promote sustainability by allowing foods to be served locally instead of being transported to further distances  To be used effectively:  Operations with large labor force  Operations with cheap labor  High food supply  Large production space  Promote sustainability by allowing foods to be served locally instead of being transported to further distances

5. Advantages and Disadvantages  Higher Perceived Quality  Ability to alter menu items  Food served soon after it’s made  Standardized Recipes can be used  Higher Perceived Quality  Ability to alter menu items  Food served soon after it’s made  Standardized Recipes can be used Labor intensive Potentially higher cost Food can be less safe to consume Variability in food quality

6. Ready Prepared Systems  Food is cooked ahead of time and frozen to be reheated and served at a later time  Examples  Entrées  Casseroles  Soups  Two Types of Methods  Cook Chill  Cook Freeze  Food is cooked ahead of time and frozen to be reheated and served at a later time  Examples  Entrées  Casseroles  Soups  Two Types of Methods  Cook Chill  Cook Freeze

7. Cook Chill History  Originated in the 1950’s  Based on lowering the temperature rapidly of cooked foods to avoid bacterial growth  Changed foodservice at the time  Most often used in airlines & other compact foodservice areas  Originated in the 1950’s  Based on lowering the temperature rapidly of cooked foods to avoid bacterial growth  Changed foodservice at the time  Most often used in airlines & other compact foodservice areas

8. Cook Chill Method Method One: 1. Cook Food 2. Chill Food to 37°F within 90 minutes 3. Food can be stored in the refrigerator for up 5 days Method One: 1. Cook Food 2. Chill Food to 37°F within 90 minutes 3. Food can be stored in the refrigerator for up 5 days Method Two: 1.Food Cooked in kettles 2.Put into air and water tight packages 3.Cooled in an ice bath 4.May be stored up to 45 day in refrigerator Allows foodservice to prepare food well in advance, which separates preparation of food from the meal schedule, while still maintaining the quality of the meal.

9. Cook Freeze Method 1.Cook foods 2.Place into bulk packaging 3.Freeze in cryogenic freezing unit  This allows for food to be frozen quickly and prevent microbial growth 1.Cook foods 2.Place into bulk packaging 3.Freeze in cryogenic freezing unit  This allows for food to be frozen quickly and prevent microbial growth

10. Advantage and Disadvantages  Allows for flexibility  Food prepared far in advance without fear of spoilage  Low Labor costs  Prepare large quantity of food to serve multiple days  Allows for flexibility  Food prepared far in advance without fear of spoilage  Low Labor costs  Prepare large quantity of food to serve multiple days Limited menu variety High investment for equipment Perceived loss of quality Recipe may need modification If food safety issue, can affect a lot of customer

11. Commissary  One centralized kitchen where food is prepared & then shipped to satellite locations  All components of food system are centralized as well  Food purchasing  Food production  Food storage  Delivery of food  One centralized kitchen where food is prepared & then shipped to satellite locations  All components of food system are centralized as well  Food purchasing  Food production  Food storage  Delivery of food

12. AdvantagesDisadvantages  Saves money by centralizing all services  Can purchase in large volumes  Saves space  Quality control may be more effective  Need less labor and equipment  Saves money by centralizing all services  Can purchase in large volumes  Saves space  Quality control may be more effective  Need less labor and equipment Need specialized equipment and transportation -Road upkeep and truck maintenance May need to hire a microbiologist (costly) Additional critical control points -Transportation and mass production

13. Assembly/ Serve System  Does not have kitchen at site of production  Uses “sous-vide” technique  French technique where meal boiled in bag  Uses vacuum packed bags with pre-cooked food Foods purchased require:  Store food, assemble, heat and serve Examples: frozen dinners, meats, vegetables  Does not have kitchen at site of production  Uses “sous-vide” technique  French technique where meal boiled in bag  Uses vacuum packed bags with pre-cooked food Foods purchased require:  Store food, assemble, heat and serve Examples: frozen dinners, meats, vegetables

14. Advantages Disadvantages  Drastically reduced labor costs  Less need for employees  Need less space and equipment for production  Control of portions, less waste or theft  Drastically reduced labor costs  Less need for employees  Need less space and equipment for production  Control of portions, less waste or theft  Higher initial cost (storage)  Increased utility costs  Hard to receive input on customer satisfaction  Can be high food cost  Limited selection currently

15. Hospital Foodservice  Patients are given foods based on diet order prescribed by their physician  Only certain foods allowed  Common hospital diets?  Patients are given foods based on diet order prescribed by their physician  Only certain foods allowed  Common hospital diets?  NPO  Full Liquid  Low-fat

16. Hospital Food Ordering Process 1. Patient receives menu 2. Orders food desired that fit diet order 3. Diet aide in kitchen checks that food choices match diet order 4. Kitchen on-site prepares food and serves promptly to patient 1. Patient receives menu 2. Orders food desired that fit diet order 3. Diet aide in kitchen checks that food choices match diet order 4. Kitchen on-site prepares food and serves promptly to patient

17. Advantages and Disadvantages  Patient is aware of exact foods they will receive  Lower food costs & less waste  Increased chance of healing due to appropriate food choices  Increased customer satisfaction if fast and convenient  Patient is aware of exact foods they will receive  Lower food costs & less waste  Increased chance of healing due to appropriate food choices  Increased customer satisfaction if fast and convenient  Increased labor costs common  Patients can be frustrated by lack of choices or having to make a decision  Decreased customer satisfaction if slow service or lack of food choices

19. Your food may cost more, but you get a high quality product  Conventional Food prepared on-site Ability to alter menu items Labor intensive

20. This system allows high variability for different diets Hospital Foodservice  Patient knows exactly what foods they can order  Less waste  Can cause stress in the kitchen Hospital Foodservice  Patient knows exactly what foods they can order  Less waste  Can cause stress in the kitchen

21. This food system involves temperature control Ready/ Prepared System  Effective use of employees  More critical control points are essential, due to changes in temperature  Lower food costs due to high volume Ready/ Prepared System  Effective use of employees  More critical control points are essential, due to changes in temperature  Lower food costs due to high volume

22. References  http://www.environmental commons.org/LocalFood/ The-Place-of-Food.html http://www.environmental commons.org/LocalFood/ The-Place-of-Food.html  http://www.olemiss.edu/de pts/nfsmi/Information/less ons_for_cfs/lesson1.pdf http://www.olemiss.edu/de pts/nfsmi/Information/less ons_for_cfs/lesson1.pdf  http://www.environmental commons.org/LocalFood/ The-Place-of-Food.html http://www.environmental commons.org/LocalFood/ The-Place-of-Food.html  http://www.olemiss.edu/de pts/nfsmi/Information/less ons_for_cfs/lesson1.pdf http://www.olemiss.edu/de pts/nfsmi/Information/less ons_for_cfs/lesson1.pdf  http://www.internationaldi etetics.org/article_update.a sp?id=60&next_id=61&ne wsletter_id=20&category_ id=&newsletter_issue=2& newsletter_year=1998&m ember_id=&Order_by=cat egory_display_order%2C +article_display_order&pa ge_from=32 http://www.internationaldi etetics.org/article_update.a sp?id=60&next_id=61&ne wsletter_id=20&category_ id=&newsletter_issue=2& newsletter_year=1998&m ember_id=&Order_by=cat egory_display_order%2C +article_display_order&pa ge_from=32  http://www.tpub.com/cont ent/UFGScriteria/1191/11 910325.htm http://www.tpub.com/cont ent/UFGScriteria/1191/11 910325.htm