JABATAN PEMBANGUNAN KEMAHIRAN

KEMENTERIAN SUMBER MANUSIA

ARAS 7 & 8 BLOK D4, KOMPLEKS D
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62530 PUTRAJAYA

KERTAS PENERANGAN
( INFORMATION SHEET )
KOD DAN NAMA
PROGRAM /
HT-012-3:2012 FOOD PREPARATION AND PRODUCTION
PROGRAM’S CODE &
NAME
TAHAP / LEVEL 3 (TIGA)

NO. DAN TAJUK UNIT

KOMPETENSI /
C02 FOOD PRODUCTION QUANTITY AND QUALITY CONTROL
COMPETENCY UNIT NO.
AND TITLE
1. IDENTIFY QUALITY, CONSISTENCIES AND QUANTITY
OF FOOD PRODUCTION REQUIREMENT
2. OBTAIN QUALITY AND QUANTITY CONTROL
NO. DAN PENYATAAN
CHECKLIST
AKTIVITI KERJA / WORK
3. PREPARE DAILY FOOD PRODUCTION QUANTITY
ACTIVITIES NO. AND
AND QUALITY CONTROL ACTIVITIES SUMMARY
STATEMENT
REPORT
4. MAINTAIN MONTHLY FOOD PRODUCTION QUANTITY
AND QUALITY CONTROL ACTIVITIES DOCUMENT

KOD NO / CODE .NUM HT-012-3:2012/C02/IS(3/4) PAGE : 01 OF : 07

TAJUK/TITLE:
FOOD PRODUCTION QUANTITY AND QUALITY CONTROL

TUJUAN/PURPOSE:
This information sheet are intended to explain the PREPARE DAILY FOOD
PRODUCTION QUANTITY AND QUALITY CONTROL ACTIVITIES SUMMARY
REPORT
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PENERANGAN/INFORMATION:

1. Types of daily food production quality and quantity control summary report.

1.1 Opening report

A report or account is any informational work (usually of writing, speech,

television, or film) made with the specific intention of relaying information or
recounting certain events in a widely presentable form.
Written reports are documents which present focused, salient content to a
specific audience. Reports are often used to display the result of an
experiment, investigation, or inquiry. The audience may be public or private, an
individual or the public in general. Reports are used in government, business,
education, science, and other fields.

Reports use features such as graphics, images, voice, or specialized

vocabulary in order to persuade that specific audience to undertake an action.
One of the most common formats for presenting reports is IMRAD:
Introduction, Methods, Results and Discussion. This structure is standard for
the genre because it mirrors the traditional publication of scientific research
and summons the ethos and credibility of that discipline. Reports are not
required to follow this pattern, and may use alternative patterns like the
problem-solution format.
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1.2 Inter-Shift Report

Additional elements often used to persuade readers include: headings to

indicate topics, to more complex formats including charts, tables, figures,
pictures, tables of contents, abstracts, and nouns summaries, appendices,
footnotes, hyperlinks, and references.

1.3 closing report

Some examples of reports are: scientific reports, recommendation reports,

white papers, annual reports, auditor's reports, workplace reports, census
reports, trip reports, progress reports, investigative reports, budget reports,
policy reports, demographic reports, credit reports, appraisal reports,
inspection reports, military reports, bound reports, etc.
Reports are very important in all their various forms along with the usual
evidences like in a crimes scene people usually leave behind evidences. .
They fill a vast array of critical needs for many of society's important
organizations. Police reports are extremely important to society for a number of
reasons. They help to prosecute criminals while also helping the innocent
become free. Reports are a very useful method for keeping track of important
information. The information contained in reports can be used to make very
important decisions that affect our lives daily.
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2. Summary report of daily food production quality and quantity control

DAILY FOOD PRODUCTION RECORDS

Production records are documentation of the type and amount of food produced for
reimbursable meals.
They are also a planning tool. They provide a record that the meals served met federal
Child Nutrition requirements.

Daily food production records should include the following:

A) Menu Item – list food item(s) as it appears on the menu. One menu item may
provide two meal components, for example, pizza.

B) Recipe Number/Code – the number of the standardized recipe used to produce

the final produc
USDA recipes are assigned numbers. Code is vendor code number.

C) Portion Size – the amount of each menu item to be served for a specific age/grade
group.
Example: 6 chicken nuggets, 2 oz. hamburger patty.

D) Number of portions planned.

E) Quantity of Food Used – the actual amount of food used in preparation given in
units, such as pounds, #10 cans, dozens, pieces, etc.

F) Cooking Time/Temp – record internal temperature of food item upon completion of

reaching the required cooking temperature. Record time temperature of food item(s) is
taken.
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G) Corrective Action Code – if corrective action is necessary, list SOP number based
on NFSMI HACCP based SOPs. (Note corrective action taken on corrective action log,
located in food safety plan manual at each prep or serving site)

H) Serving Time/Temp – record internal temperature of food item(s) prior to serving.

Record time temperature of food item(s) is taken.

I) Actual number of portions prepared.

J) Actual number of portions served.

K) Leftovers – leftovers are counted after students have been served, but before food
is thrown away.
There should not be zero portions listed as left over for each item.

Other information that is often seen on production records that provides helpful
information, but is not required:

Leftover Code – freezer, cooler, waste.

Substitutions – must indicate what foods were substituted for the planned food.

Comment space to note special conditions that may affect participation, ie: field trips,
flu season, bad weather.

Note: Central or base kitchens should keep records of the amount of food shipped to
each satellite or receiving kitchen as well as total production for that site.
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2.1 Database

A database is an organized collection of data. The data is typically organized to model

relevant aspects of reality (for example, the availability of rooms in hotels), in a way that
supports processes requiring this information (for example, finding a hotel with
vacancies).
Database management systems (DBMSs) are specially designed applications that
interact with the user, other applications, and the database itself to capture and analyze
data. A general-purpose database management system (DBMS) is a software system
designed to allow the definition, creation, querying, update, and administration of
databases. Well-known DBMSs include MySQL, PostgreSQL, SQLite, Microsoft SQL
Server, Microsoft Access, Oracle, SAP, dBASE, FoxPro, IBM DB2 and FilemakerPro. A
database is not generally portable across different DBMS, but different DBMSs can
inter-operate by using standards such as SQL and ODBC or JDBC to allow a single
application to work with more than one database.
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Question

1. List down daily food production records

………………………………………………………
………………………………………………………
………………………………………………………
………………………………………………………

2. Explain what is meaning of report?

___________________________________________________________
___________________________________________________________
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REFERENCE

1. Wayne Gisslen (2007). Professional Cooking Sixth Edition, John Wiley &
Sons, Inc., Hoboken, New Jersey, Canada, ISBN No. 0-471-66374-3.
Mukasurat : 129 hingga 145.