Elizabeth Brown, Foodservice DirectorKatlyn Wynne, RD

Elizabeth Brown, Foodservice DirectorKatlyn Wynne, RD

What are the Types of Food Systems?

What are the Types of Food Systems?

Conventional Ready- Prepared Commissary Assembly/ Serve Hospital Foodservice

Conventional Ready- Prepared Commissary Assembly/ Serve Hospital Foodservice

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

Conventional Conventional

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

Advantages and DisadvantagesAdvantages 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

Ready Prepared Systems 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

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Cook Chill HistoryCook 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

Cook Chill Method 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.

Cook Freeze MethodCook 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

Advantage and DisadvantagesAdvantage 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

CommissaryCommissary 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

Advantages DisadvantagesAdvantages Disadvantages 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

Assembly/ Serve SystemAssembly/ 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

Advantages DisadvantagesAdvantages 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

Higher initial cost (storage)

Increased utility costs

Hard to receive input on customer satisfaction

Can be high food cost

Limited selection currently

Hospital Foodservice 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?

NPOFull LiquidLow-fat

Hospital Food Ordering ProcessHospital 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

Advantages and DisadvantagesAdvantages 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

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

Your food may cost more, but you get a high quality productYour food may cost more, but you get a high quality product

Conventional Conventional

•Food prepared on-site

•Ability to alter menu items

Labor intensive

This system allows high variability for different diets

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

This food system involves temperature control

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

ReferencesReferences

http://www.environmentalcommons.org/LocalFood/The-Place-of-Food.html

http://www.olemiss.edu/depts/nfsmi/Information/lessons_for_cfs/lesson1.pdf

http://www.environmentalcommons.org/LocalFood/The-Place-of-Food.html

http://www.olemiss.edu/depts/nfsmi/Information/lessons_for_cfs/lesson1.pdf

http://www.internationaldietetics.org/article_update.asp?id=60&next_id=61&newsletter_id=20&category_id=&newsletter_issue=2&newsletter_year=1998&member_id=&Order_by=category_display_order%2C+article_display_order&page_from=32

http://www.tpub.com/content/UFGScriteria/1191/11910325.htm

http://www.internationaldietetics.org/article_update.asp?id=60&next_id=61&newsletter_id=20&category_id=&newsletter_issue=2&newsletter_year=1998&member_id=&Order_by=category_display_order%2C+article_display_order&page_from=32

http://www.tpub.com/content/UFGScriteria/1191/11910325.htm