Assuring Quality of Commodities in Food Preparation
Culinary Commodities and Quality
- Understand the term commodities as it refers to vital ingredients required in the food preparation process.
- Learn about the different types of commodities used in the hospitality and catering industry such as dairy, fruits, vegetables, meat, fish, grains, sugars and fats.
- Recognise that quality of commodities is crucial in assuring food safety, affecting taste, texture, and the overall success of the finished product.
Quality Compliance and Control
- Become familiar with quality control as a system of maintaining standards in manufactured products by testing a sample against the specification.
- Understand what standard operating procedures (SOPs) are and their key roles in assuring the quality of commodities.
- Take note that routine checks for quality and safety in food preparation are mandatory.
Spotting Substandard Commodities
- Learn the visible signs of bad quality or spoilt commodities such as peculiar smell in dairy products, discoloration in fruits and vegetables, and slimy texture in meat and fish.
- Familiarise with the safety risks of using poor quality commodities, including foodborne illnesses.
Quality Assurance Methods
- Understand that food packaging and labels offer information about the quality of food commodities, including the 'use by' and 'best before' dates, batch numbers, storage instructions, and origin.
- Develop knowledge on various quality assurance methods and tests applicable to different types of commodities, such as sight, smell, and touch.
- Be aware that quality assurance often requires a multi-step approach, combining inspection of physical goods with validation of supplier credentials.
The Role of Environmental Health Officers (EHOs)
- Understand the role of a Environmental Health Officer (EHO) in ensuring food safety and quality, including regular inspections and issuing hygiene ratings.
- Recognise that EHOs can offer advice on how to improve food safety and quality.
- Understand that non-compliance with EHO regulations can result in penalties and can potentially damage the reputation of a hospitality and catering business.