REFLECTION

1. There are different trends and challenges the food industry is facing today. One of this is the
environmental and social responsibility. We have to know that the food production system is one of
the biggest contributors in our pollution these days, that’s why we need to consider alternative
sources of energy used in the food industry. Affordability is another challenges, also the social media
and brand reputation, we can overcome this challenges by addressing and giving attention to what is
being needed and also considering the consumers in food industry.
2. Conventional System is traditionally used. The menu items are prepared in kitchen and held for short
time until serving time, earlier it was prepared in the premises hence the kitchen included a butcher
shop, bakery and vegetable preparation units. Gradually the modified conventional system has
evolved where foods with varying degrees of processing are used, hence costumers food is prepared
on same site. Typically used by smaller food service operations.
The Commissary system is described as a large central production kitchen with centralized food
purchasing and delivery of prepared foods to service units located in separate areas for final
preparation and service. This is prepared using large sophisticated equipment. Airline caterers, large
city schools, chain restaurant etc. The Ready –prepared Food service system the menu items are
produced and held for service, packed in bulk, in individual portions or combination containers. Its
distinct feature is the separation between time of preparation and service. Food is not for immediate
use. The foods are prepared on site, however place of preparation is not place of service. This is
adopted by high flight caterers. The distribution equipment needed by ready prepared operations
depends on whether foods are in bulk quantities or individual portions and have 3 main technologies
mainly cook- chill process, cook – freeze process, the sous-vide ( vacuum packing. And last is the
Assembly/serve system, this is pre-prepared foods that are purchased from food processing industry
and reconstituted in premises. It can be frozen or boil in the bag type. This is used in fast food industry
usually health care institutions, hospitals and restaurants.in cafeteria style of serving of foods it is
needed to be heated before serving and is done in a service unit using the ready prepared operartion.
3. The issue of food safety is a universal concern. This is because everyone has to consume food. Food
scares have been numerous in different places . This fact has motivated producers and consumers
alike to take an active role in the safe and quality production of their food. This is a requirement for all
people across the nation as well as the globe to be concerned about to be healthy and enjoy the food
they must consume. Also safety of the worker is a must that’s why different food establishment should
follow protocols, with this the business will reach its success if both food and workers are good.
4. A well planned purchasing, receiving and storage program contribute to cost and quality control in
production. It is very important that in purchasing we have to be very careful not to buy goods that are
not needed, with the proper receiving and storing of foods we will prevent the spoilage of food.
5. All businesses experience changes in the general sales environment at some point. The economic
trends and adverse environmental conditions affect the market conditions such as fluctuation of prices
in the market because of this trends the prices of goods are also need to consider.
6. Food wastes are those end products of various food industries that have not been recycled or used for
other purposes. They are the non-product flows of raw materials whose economic values ate less than
the cost of collection and recovery for reuse; and therefore discarded as wastes. These wastes could
be considered valuable by-products if there were appropriate technical means and if the value of the
subsequent products were to exceed the cost of reprocessing. The three R's of waste management –
Reduce, Reuse and Recycle – can help food manufacturers in reducing the amount of waste sent to
landfill and reusing waste.
7. Standardized recipes produce a consistent quality and yield every time when the exact procedures,
equipment, and ingredients are used and help ensure that the best possible food items are produced
every time The advantages of standardization to a food service include the same consistency of food
prepare.