Production and assembly

Services

Planning production so food stays in controlMost time and temperature failures are decided the day before, when someone plans more food than the chiller or the line can handle. A good plan turns every item into a job of a safe size, on the right route, before anyone needs it.9 stepsPortioning under time and temperature controlPortioning takes cold food out of the cold, opens it and puts hands and utensils on it. Bring out only what the team can finish in time, keep the clock honest, and get it back into the cold.8 stepsAssembling meals and traysAssembly brings portioned food together into a meal or onto a tray, often with no cooking step afterwards. The food has already had time out of the cold, so time and temperature are controlled again and the right meal must reach the right person.8 stepsChilled dispatch and transferVehicles, carts and containers hold temperature. They don't bring it down. So food must be cold before it leaves, and the reading taken at the door is the last chance to stop it.7 stepsChanging over between productsEach switch from one product to the next can carry over food, bacteria or an allergen. A good change-over makes the switch visible, cleans for what was on the equipment, and keeps the equipment out of use until it passes.7 stepsLabels, date marks and shelf lifeA label is how food carries its own safety information once it has left your hands: what it is, what it contains, how to keep it and when to stop. The date on it is only as good as the evidence behind it. Each country sets its own list, so a label that passes in one can fail in another.8 stepsFood from outside and take-awayGuest food, outside caterers, doggy bags and food rescue.ComingSpecial processesAcidified food, vacuum and modified-atmosphere packing, and texture-modified meals.Coming