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A industrial catering meal for factories that is fully nutritious and meets food safety and hygiene requirements is the number one priority for businesses. To deliver quality meals that protect workers' health, a standard-compliant industrial catering production process is essential. In the following article, Stavi would like to introduce you to a standard process for delicious, nutritious industrial meals!
1. The standard-compliant industrial catering production process
A standard-compliant industrial catering production process goes through 7 steps, from planning to quality inspection after completion. The steps include:
Step 1. Receiving food ingredients and checking hygiene quality
Industrial catering providers usually have a menu for the whole month, with the quantity of dishes, balanced portions and dishes that are not repeated from day to day. Every day the kitchen receives food ingredients according to the existing menu and checks the hygiene quality of the incoming goods and food; quantity and quality must be inspected even more carefully.
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Information is checked through visual observation and food purchasing experience, based on colour, smell and outward appearance. Food is guaranteed 100% fresh and not spoiled; vegetables and fruit are fresh, not wilted. Spices and packaged goods have clear documentation, are within their shelf life and must still have a long remaining shelf life.
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Partnering with farms that produce clean food, vegetables and fruit to VietGAP standards ensures a quality source of ingredients
- A written record is made and goods are returned if the food supplier fails to deliver the quality agreed at the outset.
Nutritious, clean and delicious meals at STAVI
You may also find the following information useful:
Step 2. Preliminary food preparation
Preliminary preparation is also an important step in the industrial catering production process. This step includes sorting, preparing and storing food and goods in accordance with regulations.
For vegetables, tubers and fruit: they must be peeled, trimmed and washed thoroughly to ensure safety. They are soaked in a low-concentration salt solution, treated with an ozone sterilising machine and cleaned thoroughly.
Dry spice ingredients must be carefully inspected and sorted as soon as they arrive, and then stored in accordance with the prescribed quality standards.
Preliminary food preparation process with an ozone purifier
Nutrition regimes and school catering articles you may wish to read:
Step 3. Cooking
To deliver quality industrial meals that suit diners' tastes, the cooking stage plays an extremely important role and must meet the following criteria:
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Applying the menu for each day, the head chef estimates and calculates the quantities to be released from the food store, then cooks the dishes as the menu requires.
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The cooking process follows the correct procedure and industrial processing requirements, with separate areas for raw food and cooked food
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Cooking utensils, processing equipment and hygiene protection tools must be thoroughly cleaned
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Gloves must be worn during cooking to ensure hygiene
Clean cooking, following the correct process
Step 4. Food storage
Food must be kept in a dry, well-ventilated place, free from damp
Once the meals are ready, they must be placed in storage and hot-holding equipment. At mealtime, the food is divided into portions and served to diners. This is a step that cannot be skipped in the industrial catering production process.
Step 5. Portioning and serving the meal
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This is the step where transport is arranged and meals are portioned on a closed line. About 15 minutes before mealtime, kitchen staff portion the prepared food onto trays and arrange them in their designated positions.
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The manager checks each portion for sufficient quantity and quality before it is passed to the serving counter.
Attentive, dedicated service for the workforce
Step 6. Retaining food samples
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This is an indispensable step in the cooking and industrial catering production process. Every day, the medical officers of partners and customers together with representatives of the catering company check the origin of incoming raw food and of cooked food.
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Samples are retained at the required temperature for 24 hours under the supervision and seal of both parties. Should an incident or food poisoning actually occur, the samples are tested.
Step 7. Service quality control
- Closely reviewing and supervising all activities, every industrial catering preparation process must respond exactly to the requirements set out by the organisations using the catering service, with periodic inspections and output measured against each standard set: this is a periodic or output inspection to make sure the quality definitely meets the standard and the quantities are verified.
In the era of industrialisation and modernisation, the industrial catering production process has also become more modern; meals provide full nutritional portions with a varied daily menu. Meals are served on stainless steel trays with a protective food cover instead of daily disposable boxes, to protect health. The industrial catering preparation process is closed and professional; vegetables and fruit are guaranteed fresh and not wilted, meat and seafood are fresh, and dry goods are within their shelf life with no preservatives. All of this delivers a delicious, quality meal for staff and workers after stressful, tiring working hours.
The preparation area must be guaranteed clean
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