Millet;
Hazır yemek üretiminde kalite standartları ile ilgili İngilizce bir doküman. Umarım işimize yarar.



CATERING QUALITY ASSURANCE PROGRAMME
Food Processing Quality Standards*
*1 FOOD RECEIVING & STORAGE .................................................. ........................... 3
1.1 FOOD RECEIVING .................................................. .................................................. ...... 3
1.1.1 Food Specifications at Receiving Area .................................................. ......................... 3
1.1.2 Food Quantity Controls for Receiving Food Items .................................................. ...... 3
1.1.3 Food Quality Controls for Receiving Food Items .................................................. ........ 3
1.1.4 Cleanliness and Maintenance of Food Receiving Transportation Vehicles .................. 3
1.2 FOOD STORAGE .................................................. .................................................. ......... 3
1.2.1 Storage of Food Items .................................................. .................................................. 3
1.2.2 Segregation of Different Airline Food Items During Storage ......................................... 4
1.3 FOOD ITEM INVENTORY .................................................. ............................................. 4
1.3.1 Ordering Food Items .................................................. .................................................. .. 4
1.3.2 Availability of Sufficient Inventory of Food Items in Storage ....................................... 4
2 FOOD PRODUCTION .................................................. ........................................... 4
2.1 FOOD PRODUCTION SPECIFICATIONS - AVAILIBILITY & USE .................................. 4
2.1.1 Food Preparation Recipes .................................................. ............................................. 4
2.1.2 Specifications for Food/Dish Presentation...................................... ............................... 5
2.1.3 Specifications for Tray Set-up Presentation .................................................. ................. 5
2.1.4 Availability of Specification for Food/Dish Presentation and Food Model during Food
Preparation .................................................. .................................................. ............................. 5
2.1.5 Availability of Specification for Tray Set-up Presentation and Tray Set-up Model
during Food Preparation .................................................. .................................................. .......... 6
2.1.6 Specifications for Menu Rotation/Cycle .................................................. ...................... 6
2.1.7 Substitutions and Omissions to Airlines Food Specifications ....................................... 6
2.2 INTERNAL QUALITY CONTROL .................................................. .................................. 6
2.2.1 Portion and Weight Controls during Food Preparation ................................................ 6
2.2.2 Cold Food Items Used Within Time Limits .................................................. ................. 7
2.2.3 Hot Food Items Used Within Time Limits .................................................. .................. 7
2.2.4 Scales Availability, Verification and Calibration .................................................. ...... 7
2.2.5 Verifications of the Weight of Food Items Weight Check Procedure ........................... 7
2.2.6 Verifications of the Organoleptic Quality of Food Items Procedure ............................. 7
3 FOOD PROVISIONING .................................................. ......................................... 7
3.1 QUALITY CONTROLS FOR DELIVERY TO AIRCRAFT .................................................. 7
3.1.1 Airline Meal Ratios .................................................. .................................................. ..... 8
3.1.2 Instruction for Preparing and Serving Food items Onboard (where applicable) .......... 8
3.2 QUALITY CONTROLS ONBOARD .................................................. ................................ 8
3.2.1 Identification of Special Meals .................................................. .................................... 8
3.2.2 Identification of Cabin Crew and Pilot Meals .................................................. ............. 8
3.2.3 Requirements for Delivering Food Items to the Aircraft ............................................... 8
3.2.4 Boarding Bill Procedure and Verification .................................................. .................... 9
DEFINITIONS .................................................. .................................................. ............ 10






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