The Growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to prevent the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present , the 'high tech' options, which can improve a product's nutritional value such as natural preservation hurdles or functional meals, are not used in practice.
|Number of pages||7|
|Journal||The Journal of the Royal Society for the Promotion of Health|
|Publication status||Published - 19 Jan 2005|
- Food Service systems: food quality and safety: hospitality education: nutrition