SITHKOP005 Coordinate Cooking Operations

SITHKOP005 Coordinate Cooking Operations

Introduction
A chef who wants to take the next step in their career needs to understand the planning,
supervision and management requirements of a kitchen.

Organising the kitchen to operate smoothly requires thorough understanding of the

components of the catering control cycle, as well as how each part has to be understood,
planned and executed. Having this understanding will help you to ensure consistency and
meet allocated budgets.

Supervising work operations is an essential aspect of ensuring a high-quality, efficient and

cost-effective service delivery. In one way or another, all operations impact on the end product
or service delivery to the customer. Operations should be conducted in such a way that the
quality of your product and customer service is maximised.

Supervising and monitoring the designed processes and procedures and making this revision
part of a continuous improvement process ensure that organisational or enterprise goals are
achieved.
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SITHKOP005 Coordinate Cooking Operations
PLANNING FOOD PRODUCTION REQUIREMENTS
Careful planning of the food production processes will allow the chef to use the
best options for the various menu items. A key starting point is the available
equipment and space. It is important to plan the menu so that the use of
equipment is spread over all of the menu items.
The style and types of food also have impact on the processes chosen.
Pressure cooking is suitable for tough items like lamb shanks, whilst large scale
production for a hospital may require cook-freeze or cook-chill processes. Client
preferences and expectations will impact on the production processes and timelines as they will
define how simple or complex the tasks are. This will also impact on the complexities of the skill
sets needed by the staff.
Overall Philosophy of the Enterprise- A well run establishment will have a clear
direction and purpose. The menu items are based on the key target market with
allowances for special needs and requests.

Whichever process is chosen it must ensure that the quality, structure and above
all nutritional value, is not diminished. Choosing the right product, storing it
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appropriately, preparing it correctly with minimum waste, cooking it correctly to
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maximise yield and then presenting it in an appealing manner must be the
SITHKOP005 Coordinate Cooking Operations
PLANNING FOOD PRODUCTION REQUIREMENTS
A production flow chart is a step-by-step procedure which clearly describes each
stage in the process of preparing a product, from receiving commodities until
distribution of the final product. They should be simple, detailing HACCP and CCP at
each stage.
The following information should be included in all production flow charts:

• Details of products or commodities received, including data for receiving,

packaging, biological, chemical and physical condition, as well as storage details
• Details of all processing and preparation stages
• Timeframes and temperatures during all stages of processing
• Design and features of equipment used during processing and preparation
• Details of re-thermalisation and cooling procedures
• Storage locations, times and temperatures
• Distribution details and customer feedback
Once you have established a flowchart for a dish on your menu, the HACCP team
should follow each production step in order to physically verify them and to suggest
corrective actions where required. page
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SITHKOP005 Coordinate Cooking Operations
PLANNING FOOD PRODUCTION REQUIREMENTS
1. Selection of the raw commodities –GIGO rule – garbage in, garbage out. Always check
the goods upon arrival to ensure correct weights and quality standards.
2. Storage of raw materials – All deliveries must be stored within defined timelines and
using processes based on food safety principles, to keep food at the appropriate temperature
and humidity levels.
3. Preparation – Food safety principles must be applied. Cutting boards and utensils must
be changed and cleaned appropriately for the preparation of all food items to prevent cross-
contamination, but is especially important for high risk foods such as seafood, meat and
poultry. Frozen foods must be thoroughly thawed before use. Rapid high temperature thawing
can lead to the growth of pathogens and could mean the core of the food may not reach the
required temperature.
4. Cooking – When cooking food items ensure that the core temperature of the food reaches
at least 65°C and is held at this temperature for at least 2 minutes to destroy any pathogenic
microorganisms. Use a proper food thermometer that is checked regularly calibrated for
accuracy.
5. Portioning – Once the food is cooked it must be chilled down immediately. Portioning can
be done after chilling. Containers used for chilling food must be food grade, allow rapid
chilling, and should not be too deep (~7.5cm maximum). All containers that are used must
have been stored under hygienic conditions. page
6. Blast Chilling – The blast chiller must chill the food to below 5°C within 2 to 4 hours of #5
SITHKOP005 Coordinate Cooking Operations
PLANNING FOOD PRODUCTION REQUIREMENTS
7. Storage of chilled foods – Chilled food immediately must be stored below 5°C to control
growth of microorganisms. It is recommended to have separate fridges or coolrooms for
cook/chill products to ensure that the temperature control is constant. Chilled food can be
kept safely for up to five days – ensure correct stock rotation using the FIFO principle. All food
should be identified using colour-coded labels carrying information on the use-by-date,
production date and a clear product description. Any food that has reached a temperature in
excess of 5°C must be destroyed.
8. Distribution – Food being transferred or transported must remain within the defined
temperature guidelines while it is being moved. Refrigerated vehicles are best, but insulated
containers may be used. Temperature probes and dataloggers should be used to ensure the
correct temperature is maintained throughout transportation. The food must be placed into
correct storage immediately upon arrival. Any food items that reach the danger zone must be
destroyed.
9. Reheating – Any reheating or re-thermalising must be done within 30 minutes after the
food has been removed from storage. Commercial microwave ovens are suitable for
individual portions of some items. Food must be reheated above 70°C core temperature and
be held at this temperature for at least 2 minutes. A food thermometer should be used to
check the core temperature.
10. Service – Re-heated food should be consumed within 15 minutes of reheating. The
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temperature of the food should not be allowed to fall below 65°C. Cooked and chilled foods #6
SITHKOP005 Coordinate Cooking Operations
PLANNING FOOD PRODUCTION REQUIREMENTS

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 SITHKOP005 Coordinate Cooking Operations
Key Processes for Food Production
The key processes for food production used in kitchens are:

Cook-chill - short shelf life- This process is used to produce fully cooked food that is then
chilled rapidly and stored under controlled conditions until needed. The meals can be distributed
to where they will be used, e.g. from a commissary kitchen to service outlets. They will then be
re-thermalised and used for service.
The process relies on a piece of equipment know as a blast chiller. The blast chiller uses a high-
powered refrigeration system and a fan to blow cold air across the item to be cooled. This allows
the item to be cooled quickly, while maintaining food quality.
Using this process the food can last for up to 5 days. All hot food must be re-thermalised
correctly to achieve the required core temperature of at least 70°C. The use of HACCP in the
process is crucial to prevent any contamination, food spoilage and food poisoning. The process
of cook-chill means that menu items can be cooked, chilled, stored and re-thermalised without
losing much nutritional value. This allows the operation to conduct much of the production well
in advance of service.

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 SITHKOP005 Coordinate Cooking Operations
Key Processes for Food Production
Cook-chill - long shelf life - similar to a normal cook-chill process, but uses very strict HACCP
processes. The differences are that the food is normally cooked in specialised equipment, the
chilling process is much more rapid and handling is minimised at all stages.
Food Preparation and Cooking - Food is prepared at a commissary kitchen strict HACCP
protocols. It is then cooked in large volume.
Bag Fill - Once the food has reached the correct temp, above 70°C,it is filled into special cook-
chill bags.
Bag Seal - The bag is securely closed with a clip or heat seal closure.
Rapid Chilling - The sealed bag is immediately chilled either in a specially designed tumble
chiller or by submerging the bag into iced water. This stops the cooking process immediately
and reduces. The aim is to reduce the core temperature of the food to below 5°C within 1 hour.
The chilled foods then follow the same process as for the shorter shelf-life. They must be stored
immediately in appropriate conditions, then HACCP procedures must be followed during
distribution, reheating and service.

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 SITHKOP005 Coordinate Cooking Operations
Key Processes for Food Production

Cook-freeze- similar to a cook-chill long shelf life process, but the food is cooked and then
packed in shallow covered trays and frozen quickly to reach -20°C within 90 minutes of cooking.
The food can be stored for months and is reheated following the same steps outlined in the
cook-chill long shelf life process.
The cook-freeze process is used for large scale catering such as in hospitals. Many domestic
meals that can be purchased in supermarkets are made using the same principle. Advantages of
cook-freeze:
• Improved food safety over cook-chill process
• Food is less temperature sensitive
• Easy to handle and transport
• Longer product shelf-life
• Requires fewer deliveries of finished product to other outlets
• Reduced wastage
• Provides consistent quality

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 SITHKOP005 Coordinate Cooking Operations
Key Processes for Food Production
Cook fresh - smaller scale- process is still common in many smaller restaurants and food
establishments. The food items are prepared fresh from scratch, processed, e.g. par-cooked and
then served during service.
Some convenience products such as stock powder, seasoning mix, pre-cut vegetables, etc. may
be used to address issues such as lack of space, limitations in staff skills or lack of staff. The
shelf life is generally restricted to 2-3 days. HACCP processes should still be used to maintain
food safety.
The key challenge with smaller scale processing is to ensure that sufficient food is prepared to
allow for smooth service. As client numbers can be unpredictable and can also depend on
external influences, such as the weather, regular purchasing and preparation between service
periods are common.

Cook fresh - bulk scale - Used in many function centres, hotels and resorts for functions and
banquets. The key challenge with bulk cooking is that the multiplication of standard recipes
does not always follow a clear linear path. This requires experience and notes can be made in
the standard recipe to assist with bulk production, e.g. "reduce stock by 20% if cooking more
than 50 serves". Bulk cooking requires excellent project management skills to get all the
preparation and cooking processes coordinated. Seasonal changes and product availability also
pose challenges.
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 SITHKOP005 Coordinate Cooking Operations
Selecting a Suitable System
When selecting a suitable system you must consider the required equipment, food production
processes nutritional requirements and impacts, workflow and other aspects of the systems. Quite
often a combination of processes is suitable. Cook-chill operations may be suited to banquetting,
whilst the restaurant may most commonly use cook fresh, except for some dishes such as stews,
sauces or braises.
In an already operating business it makes sense to assess the existing customer base, menus and
equipment currently in use. It is important to evaluate whether the existing systems are functional
or have been decided upon based on preferences or due to equipment restrictions in the past.

The key management approaches for food

production are:

• Determining production requirements for the

period
• Using standard recipes
• Developing workflow schedules
• Creating specific mise en place lists
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 SITHKOP005 Coordinate Cooking Operations
Selecting a Suitable System
Bulk cooking Cook–chill
Applications Applications
Canteens, Institutions (Hospitals, Prisons, Canteens, Institutions (Hospitals, Prisons, Aged
Aged Care, Childcare facilities), Care, Childcare facilities), Functions, Events, À la
Functions, Events, Festivals carte – satellite operations
Advantage - Central kitchen, reduced Advantage- Central kitchen, reduced need for
need for infrastructure and staff infrastructure and staff
Greater range of à la carte dishes offered Reduced time pressure during service
Disadvantage Good presentation on large scale if regeneration is
Distribution and equipment required to used
ensure temperatures are maintained Nutritional value & Consistent quality
during delivery Minimal waste
Increased food safety risks where Longer storage timeframes
distribution is required Disadvantage
Quality factors, e.g. nutrition, Expensive set-up cost of operation
presentation of items which require Staff training to for correct use of equipment &
distribution processes
Some limitations for particular cookery methods,
e.g. steaks, some seafood preparations, etc.
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Requires refrigerated vehicle for transportation #13
to
SITHKOP005 Coordinate Cooking Operations
Selecting a Suitable System
Cook–freeze Cook fresh
Applications Applications - À la carte, Table d’hôte, set
Canteens, Institutions (Hospitals, menu, Functions, buffet service
Prisons, Aged Care, Childcare Advantage
Advantage - Central kitchen, reduced canteens and Institutions / some menu
need for infrastructure and staff options;
Reduced time pressure during service Flexibility in terms of special requests as
Nutritional value these arise
Minimal waste & Consistent quality Optimum use of fresh produce
Longer storage timeframes Best presentation
Ideal to produce food in advance Disadvantage
provided storage capacity is sufficient Requires more staff
Disadvantage Time pressure during production and service
Expensive set-up cost of operation Depending on cookery methods used for
Staff training to for correct use of some dishes can be restrictive in terms of
equipment & processes flexibility
Some limitations for particular cookery Limited to an immediate outlet in terms of
methods, e.g. steaks, some seafood infrastructure other than smaller scale
catering
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preparations, etc.
Equipment required to ensure temperatures #14
 SITHKOP005 Coordinate Cooking Operations
Managing Food Production Processes
Standard Recipe Format- Modern Workflow and Mise en Place -Each production unit or
computer-based systems allow for section will then prepare a daily preparation list for
easy access and adjustment. the required mise en place and associated workflow.
Databases with search functions are The preparation list is used to verify all tasks for the
the most sophisticated approach and team members. The workflow will prioritise the
allow quick retrieval of recipes by various tasks for the team and individual members.
name or key ingredients. Modern Starter section- Prawns w pesto wonton &
databases can be accessed easily and soy
the recipes should be broken into • Prepare prawns and peel – tail on, devein, wash
sections- allows staff to find the and store
recipes . A range of formats is used, • Prepare pesto – wash herbs, peel garlic blend
but the key points should focus on the with oil, nuts, Parmesan and season
ingredients, method of production and • Prepare dipping sauce – chop chillies, mix with
portion yield. Ideally in commercial soy and fish sauce and peanut oil, package and
kitchens the recipes are calculated for chill
10 serves to allow easy multiplication. • Assemble wontons ready for service – wrapper,
Multiplying recipes from a base of 2 or pesto, place prawn on, let tail stick out, wrap up
4 serves is also easy. and seal with diluted cornflour, cover with page
plastic wrap and chill #15
SITHKOP005 Coordinate Cooking Operations
Identifying Critical Control Points
Identifying CCP’S for a meat
delivery;-

Only chilled carton meat accepted

below 4°C internal temperature
Has supplier got HACCP processes in
place?
Is receival and storage process in
order?
Is meat preparation process in
order?
Is cooking process measured?
has staff got ownership of the
process?
Is documentation in place?

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SITHKOP005 Coordinate Cooking Operations
Managing Workflow
Once workflows have been established it is important to monitor and review them, to
determine whether the workflows you have implemented are in line with achieving
organisational goals. You will need to assess whether they help your staff meet their
objectives and timelines.
It is important that you ask your staff for feedback on their tasks.
Using a coordinated approach of all production processes can be useful to determine if any
parts of the workflow cause delays or excessive stress levels
One of the most common causes of operational problems is excess workload. Even if they get
the job done, the quality of the work may be below standard.
Consider the customer impacts of rushing:
• Inferior products
• Stress, Accidents and injuries
• Long lines at the counter
• Drinks spilled, Messy plates
• Missed deadlines
As a supervisor you have the responsibility to solve the problem.
If a production issue is localised to 1 individual staff member or production area, then in the
short term you might be able to source other workers from different parties or even kitchens
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to help with the workload. You might even need to step in and help!
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 SITHKOP005 Coordinate Cooking Operations
Monitoring Quality
It is easy enough to produce quality products and services occasionally, but it is consistency of
quality that is the true measure of the establishment. If staff perform extremely well one day but
are mediocre the next, then you will not be able to provide good quality, all the time.
A good manager will use a quality control cycle, which incorporates all stages of the catering
control cycle. For each stage of the catering control cycle, you will need to:
• Set standards and requirements
• Implement observation and control measures
• Develop reporting, auditing and feedback mechanisms to identify problems
• Create solutions based on reports, audits and feedback
A good quality end product begins with the basic ingredients. Inferior commodities will not
result in a high quality end product, so you must order and receive the correct standard of
ingredients. You must also know how much stock you need, where to store it, how to prepare it
and how the final presentation should look.
Setting standards is a key step for the enterprise. If you do not have a set standard staff will
simply make it up as they go along. The same applies to the food, as you need to define the
type of food that you want to serve, the value for money provided and the details of the dishes
on offer. Once again customers need to know that the food quality is consistent and in keeping
with the overall philosophy of the establishment. page
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 SITHKOP005 Coordinate Cooking Operations
Monitoring Quality
An astute manager will consider the following:

• Standard recipes including preparation time, cooking requirements, food cost, portion size
and desired presentation
• Purchasing specifications for all raw products defining grade, size, quality and suitable
alternatives
• Correct storage and stocktake procedures to ensure correct stock rotation and quality control
• Control mechanisms which comply with HACCP principles, such as logs for temperature
control, receipt of goods and temperatures during cooking, holding and packaging processes
• Checking mechanisms during preparation and service in regards to standard and
presentation, including personal hygiene, proper food handling to prevent contamination and
preparation procedures
• Wait staff must use correct terminology when taking orders so that chefs understand what is
required, e.g. MR means medium rare
• Wait staff to be organised so that food arrives at the table in optimum condition, e.g. soufflés
and foams must be served immediately, before they collapse
• Standards are required for temperature of food, e.g. hot food must be served on pre-warmed
plates, stored under heat lamps if required and delivered to customers quickly
• All staff must be trained in appropriate standard operating procedures (SOPs) specific to the page
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SITHKOP005 Coordinate Cooking Operations
Ordering, Receipt and Storage
• A good end product starts with good quality ingredients. GIGO is important - garbage in
equals garbage out. Explain purchasing specifications in the recipes to reduce ordering
issues.
• HACCP program will also ensure good quality by addressing food safety concerns.
• Applying correct hygiene procedures to extend shelf life and will not be in breach of any
critical control points along the food purchasing and production chain. You should purchase
from reputable suppliers who are accredited and who undergo auditing of their quality
assurance processes.
• Receipt and storage of goods can be incorporated into the HACCP process. Issues such as
delivery temperature, time taken to store deliveries & storage temperatures are important.
• These processes can be measured and monitored by using temperature dataloggers, visual
observation and reporting at crucial steps.
• A food safety program (FSP) is an essential to any food business' quality control procedures.
Among other things, it will include guidelines for ordering supplies, procedures for receipt of
goods and requirements for storage. the whole process must be documented and staff
trained adequately. This is particularly important where food is produced for high risk
customers such as the elderly, pregnant women and children.
• All deliveries must be inspected for quality and should be rejected if they do not meet the
required standard. Frozen items must be put into the freezer and refrigerated items must be
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 SITHKOP005 Coordinate Cooking Operations
Quality reports
In order to report on stock, you may need to fill out quality reports. This will help you track the quality of the stock you
have. If there is a problem, e.g. vegetables going limp quickly, then you can investigate what can be done. It could be
that the storage temperature is incorrect, or that the supplier is delivering inferior quality products.
Quality points you should check for include:
•Best before/use by dates
•Freshness, e.g. appearance of fish, limpness of vegetables
•Size and weight, e.g. liquid components may have leached or evaporated
There are many indicators you can use to identify whether stock is spoiled or contaminated, e.g.:
•Degradation or deterioration of flavour, aroma, colour and texture, e.g. limp, discoloured herbs
•Enzymic browning, e.g. on the surface of cut apples
•Drying and hardening, e.g. freezer burnt meat, poorly sealed containers
•Crystallisation of sauces and other liquids
•Evidence of pest activity
•Surface mould
•Damaged packaging and exposed surfaces
•Odour
A quality report may be compiled on a daily basis, periodically or as part of the ordering process.
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 SITHKOP005 Coordinate Cooking Operations
Preparation, Cooking and Presentation
A well-organised chef will have SRCs and preparation lists on hand so that all mise en place is
carried out correctly. Being organised at the start of the shift will mean that there are less
pressures during service. Any excessive rushing during service will likely lead to a reduction in
quality, so it is essential to be organised beforehand. The smoother the operation runs, the
higher the quality can be.

Food safety is a concern during preparation, cooking and presenting. During preparation, food
must only be taken from storage for short periods to minimise the amount of time spent in the
danger zone. Correct procedures such as wash, peel and rewash (WPRW) must be followed to
prevent physical and chemical contamination. Frequently sterilising equipment and using colour-
coded chopping boards can assist in preventing cross-contamination.

Temperature control during cooking is important, especially if potentially dangerous techniques

such as sous-vide are used. When pre-cooking food for functions, extreme care must be taken as
the potential to poison large number s of people is enormous. The temperature of plated food
must also be strictly controlled. Heat lamps and hotboxes can be used to keep food out of the
danger zone, but using for extended periods of time can affect the quality of the menu items.
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Portion control is an important part of quality and consistency
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 SITHKOP005 Coordinate Cooking Operations
Quality
Quality Rack of Mint crust Rosemary Sweet Seasonal
When plating a dish, chefs should remember that the visual indicators lamb jus potato
puree
vegetables

impact of the dish can affect a customer's perception of Appearance and Well defined Crisp look No fat, clear Smooth Good

quality. The way a dish is presented can impact on customer

eye appeal eye muscle and well- definition
shaped

enjoyment. Many SRCs include pictures of the final product, Colour MR centre Golden Rich brown Orange Bright
consistency orange and
so that all chefs know how to present the dish. green

One of the most important quality control procedures in the Moisture content Juicy Not too dry Rich
viscous
Creamy Carrots rich,
beans
kitchen is the inspection of plated dishes at the pass. Many young

head chefs stand at the pass during service to organise Mouth feel and
eating properties
Tender Crisp
outside and
Rich flavour
with herb
Creamy
but not too
Carrots
luscious,
workflow and check each meal as it comes up. Any problems herby notes much
dairy
beans crisp
and fresh
or inconsistencies are addressed immediately and sub- Plate presentation Nicely Not too Not too Nice Well turned,
standard menu items are sent back to the relevant chef or Frenched thick thick quenelles clean
bundles
section. Portion size Correct Correct Correct Correct Correct

This final check ensures that the dish is at the desired Shape Correct Correct Correct Correct

standard and that the customer receives what they paid for. It Taste Correct Correct Correct Correct Correct

is better to delay the dish slightly than to serve an inferior Texture Correct Correct Correct Correct Correct

product. Sauces Correct

Decorations and Rosemary Chopped

garnishes sprig – parsley
young

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 SITHKOP005 Coordinate Cooking Operations
Service
Strategies such as staggering booking times can reduce the amount of rush, which improves the
quality of service. Simple systems such as keeping dockets in the order in which they come in
means that all customers will be served in a reasonable timeframe and no customers are
unnecessarily delayed.

In the kitchen the dockets are read out and each section concentrates on their part of the dish,
Once the dish is called away each section finishes their task. The sauce chef mounts the sauce
with butter, pours it over the steak and puts the plate on the pass. The head chef does a final
inspection then the wait staff serve it along with the other meals for the table.

Quality service requires all dishes for a table to be served together. Wait staff should have
systems in place to remember who ordered what, such as associating numbers with positions at
the table when taking the order.
Customers with special diets are just as important as any other customer and expect the same
level of treatment. It pays to have plans made in advance, e.g. a vegetarian option on the menu.
When planning a menu always consider potential workarounds, such as substituting ingredients.
Remember that these customers have friends and family too, so each service should be
considered a moment of truth.
Communication is very important during service and an organised head chef will have the kitchen page
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 SITHKOP005 Coordinate Cooking Operations
Storing and Transporting
Basic factors affecting shelf life of foods to be packaged which must be considered when
packaging food include:

Currency of shelf life - for example if a product is made with sour cream and the sour cream is
near the end of the use-by date, then the new product must have a use-by-date not exceeding
that of the perishable ingredient used
Interaction with packaging - will the food react with the packaging, e.g. foil and an acidic food
item? This may potentially affect the shelf life
Temperature - perishable products may have a maximum shelf life or use-by-date under storage at
temperatures below 5°C. If an item is opened and later returned to refrigeration by a customer,
this may affect the overall shelf life of the food item. This is a reason why many perishables bear a
set of instructions for storage and use
Other quality factors you should consider when storing food include:

Packaged processed food must be in sealed sterile packaging with appropriate labelling, such as
use-by date and nutritional information
Keep storage containers sealed and prevent any physical contamination prior to adding food
Vacuum packaging extends the lifespan of food products, however if food items were affected prior
to packaging they will still deteriorate, so you need to check for quality indicators page
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 SITHKOP005 Coordinate Cooking Operations
Storing and Transporting
In some cases food needs to be transported or distributed to other areas.
When this happens, temperature control is of critical importance.
Foods to be distributed either chilled or hot must be transported in vessels which are capable of
maintaining temperatures outside the danger zone.
Chilled food must be transported at temperatures below 5°C and hot food must be transported at
temperatures above 60°C.
Frozen food can be transported in special containers that use liquid nitrogen to maintain the low
temperatures until reheating occurs.
This process not only ensures consistency of quality, it also helps retain much more vitamins than
other methods.

Factors to consider when transporting food include:

• Ensure delivery vehicles are in optimum condition and can store food at the
appropriate temperatures
• Use dataloggers to track storage conditions of food items while in transit
• Organise deliveries to minimise the amount of travel necessary
• Use efficient storage and outer packaging to prevent damage to packaging during
transport page
• Check portable food storage equipment regularly for efficiency and include equipment
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Monitoring Processes
To support quality outcomes, monitoring must occur at all stages of the catering cycle. Monitoring
processes must be meaningful and doable. One of the simplest measures is to observe processes.
Random checks such as assessing whether the delivery has been put away within the allocated
timeframe, was at the correct temperature or aligned to the delivery docket, are used to ensure
quality and send strong signals to staff.
One of the key elements of quality control procedures is responsibility. If staff do not know who is
ultimately responsible for each step then you may as well not bother! This is where job roles or
SOPs are crucial. If it is clearly stated that the sous chef is responsible for the food orders and the
section staff are responsible for deliveries within their section and the head chef will do final tasting
of dishes before each service, it makes it clear and no confusion arises.
One of the simplest control mechanisms is to taste the food during production. Surprisingly, many
chefs cook food without tasting it. The correct use of seasoning is crucial. Season food at the
beginning of the cooking process so that the inherent flavours are developed and come to the fore.
As cooking continues, food can be tasted to ensure that the correct flavours are developing and
seasoning can be adjusted accordingly. If you do not taste the food, how do you know it is at the
desired standard?

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Monitoring Procedures and Corrective Actions
Part of the business' food safety program involves identifying Critical Control Points (CCPs) of the
packaging process. Monitoring involves careful measuring and observation of values at CCPs to
ensure that critical limits are followed.
In order to determine the measures for monitoring processes, it is vital to establish the method that
is most suitable for each CCP. Monitoring procedures might include periodic measuring, sampling,
weighing and/or reading temperatures. Regardless of which monitoring method is chosen, the
selected method must allow any abnormalities to be identified promptly and reliably.
In industry, monitoring procedures largely depend on the volume and application of production
processes. Whilst a restaurant or hotel may use manual control processes and monitoring
procedures, it is common for food processing plants to have automated monitoring processes
established within the production line.
These may include computerised programs at CCPs which measure levels of sanitisers, flow and
consistency characteristics and compare them to pre-programmed allowable levels, or magnetic
fields to safeguard against contamination by metal objects and temperature sensors.
These systems are often linked to audio and/or visual warning systems which inform the operators
of any breaches. For some breaches, the system will automatically shut down the production
processes. Automated systems are also capable of highly detailed recording of values to assist with
reporting requirements.
If a monitoring procedure indicates that a critical limit has been reached, then it is important topage
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 SITHKOP005 Coordinate Cooking Operations
Monitoring Procedures and Corrective Actions
Corrective actions should be decided upon in advance, so that staff can implement them as quickly
and effectively as possible. Corrective actions could include, but are not limited to:
• Keeping part of the batch for testing and analysis
• Removing and discarding the item or product, or placing it on hold until testing has been carried
out
• Assessing and rectifying the cause of the hazard
• Seeking professional advice
If subsequent analysis, e.g. laboratory testing, deems the product batch as safe, then you might:
• Release the product from hold
• Document corrective actions and reviewed procedures
If the test results deem the product unsafe, then you must destroy it.
As part of the food safety program, it is important to consider the management requirements for
monitoring and correcting. Management must ensure that all food handling staff are adequately
trained and aware of the consequences of their actions. The staff must also be supervised by an
appropriately qualified person, who is able to ensure that the policies and procedures of the HACCP
plan are implemented correctly.
All procedures need to be communicated to all involved in production processes. Extensive signage
and instructions will help staff. Each food premises requires a food safety supervisor with the
authority to take corrective actions at any given time during the production and service page
procedures. #27
 SITHKOP005 Coordinate Cooking Operations
Involving Staff
Giving quality monitoring responsibilities to staff means that any shortfalls can be addressed early
and potential problems can be minimised. Communication is an important factor for quality
assurance. Explaining the desired standard, verifying that staff understand the requirements and
communicating during production to make sure the standards are achieved hinges on a clear
communication process.
Any new member of your staff should be able to easily determine what is required from them.
Using the SMART principle (goals are Specific; Measurable; Achievable; Relevant and Timed)
will help you to define requirements. Writing goals into job descriptions will also help staff to
maintain focus and be useful when conducting performance reviews. Your SOPs should also be
created with the desired level of service in mind. The induction programs and training are essential
in order to maintain a consistent level of service across all staff and all production and service
areas.
It is imperative that you monitor the amount of time spent by staff on preparation, cooking and
service, as staff costs form a large part of your overheads. Therefore, it is important to purchase
produce of superior quality or which is partly processed, e.g. portion cut meat, as it reduces the
variance in product and time spent in preparation.
Service standards should also be enforced fairly. If a staff member goes above and beyond what is
expected, then they should be rewarded for doing so. Likewise, if a staff member is not doing what
is required, then this needs to be dealt with. page
#27
 SITHKOP005 Coordinate Cooking Operations
Involving Staff
Giving quality monitoring responsibilities to staff means that any shortfalls can be addressed early
and potential problems can be minimised. Communication is an important factor for quality
assurance. Explaining the desired standard, verifying that staff understand the requirements and
communicating during production to make sure the standards are achieved hinges on a clear
communication process.
Any new member of your staff should be able to easily determine what is required from them.
Using the SMART principle (goals are Specific; Measurable; Achievable; Relevant and Timed)
will help you to define requirements. Writing goals into job descriptions will also help staff to
maintain focus and be useful when conducting performance reviews. Your SOPs should also be
created with the desired level of service in mind. The induction programs and training are essential
in order to maintain a consistent level of service across all staff and all production and service
areas.
It is imperative that you monitor the amount of time spent by staff on preparation, cooking and
service, as staff costs form a large part of your overheads. Therefore, it is important to purchase
produce of superior quality or which is partly processed, e.g. portion cut meat, as it reduces the
variance in product and time spent in preparation.
Service standards should also be enforced fairly. If a staff member goes above and beyond what is
expected, then they should be rewarded for doing so. Likewise, if a staff member is not doing what
is required, then this needs to be dealt with. page
#27