This document discusses principles of quantity food production. It covers several key topics: - Quantity food production refers to preparing food for 25 or more people and presents challenges for food managers. - There are three main classifications of food service systems: commercial, non-commercial/institutional, and military. - The objectives of quantity food production are to serve safe foods, retain nutritional quality, enhance appearance, develop flavor, increase digestibility, and adjust to budget requirements. - Food safety is critical and contamination can occur at various stages from farm to table, so all players in the food chain must employ safety measures.

1. Principles of Quantity
Food Production Prepared by: Athenna Mallari

2. #QOTD
• While some people may think being a chef
only entails making enticing dishes and
pushing the culinary boundaries, being a
part of the food industry involves much
more.
-Marcus Samuelsson

3. Overview of Quantity Food Production
• The responsibility of preparing, cooking
and serving food in quantity challenges
the food managers and food handlers.

4. Quantity
• Refers to food production for 25 or more
consumers

5. Classification of Food service system
a. Commercial
• Their operations must be profitable

6. b. Non-commercial(Institutional or on-site)
•Food operations are mainly for the service
to the employees

7. c. Military
•Food service for the navy, marine and air
forces

8. Objectives of Quantity Food Production
In general, the objectives of quantity food
production are to: (SREDIA)
a. Serve foods safe to eat
b. Retain or improve nutritional quality
c. Enhance appearance
d. Develop or improve flavor
e. Increase digestibility
f. Adjust budgetary requirements

9. a. Serve foods safe to eat
• Sources of harmful organisms
a.Microbiological
b.Biological
c.Physical
d.Chemical

10. WHO:10 facts on Food Safety
1. More than 200 diseases are spread through food
•Millions of people fall ill every year and many die as a result of eating
unsafe food. Diarrheal diseases alone kill an estimated 1.5 million
children annually, and most of these illnesses are attributed to
contaminated food or water. Proper food preparation can prevent most
foodborne diseases.

11. 2. Foodborne diseases are increasing worldwide
•Disease-causing organisms in food are transmitted far and wide by
today's interconnected global food-chains - escalating how often and
where foodborne illnesses occur. Rapid urbanization worldwide is
adding to risks, as urban dwellers eat more food prepared outside the
home that may not be handled or prepared safely - including fresh
foods and fish, meat and poultry.

12. 3. Food safety is a global concern
Globalization of food production and trade increases the likelihood of
international incidents involving contaminated food. Imported food
products and ingredients are common in most countries. Stronger food
safety systems in export countries can reinforce both local and cross-border
health security.

13. 4. Emerging diseases are tied to food production
•About 75% of the new infectious diseases affecting humans over the
past 10 years were caused by bacteria, viruses and other pathogens
that started in animals and animal products. Many of these diseases in
people are related to the handling of infected domestic and wild
animals during food production - in food markets and at slaughter
houses.

14. 5. Minimize the risk of avian influenza
The vast majority of H5N1 avian influenza cases in people follow direct
contact with infected live or dead birds. There is no evidence that the
disease is spread to people by eating properly cooked poultry. To avoid
risk of foodborne illnesses in poultry:
•separate raw meat from other foods
•keep clean and wash your hands
•cook thoroughly (until meat is 70 °C in all parts, with no pink areas).
Avian influenza virus spreads in the air and in manure and there is no
evidence that the virus can survive in well cooked

15. 6. Preventing disease starts at the farm
Preventing animal infections at the farm level can reduce foodborne
illnesses. For example, reducing the amount of Salmonella in farm
chickens by 50% (through better farm management) results in 50%
less people getting sick from the bacteria. Salmonella-free chicken
herds are becoming more common in some countries.

16. 7. Chemical hazards can contaminate food
Acrylamide, which may cause cancer, is formed from natural
ingredients during the cooking of some foods at high temperatures
(generally above 120 °C), including fried potato products, baked cereal
products and coffee. The food industry is working to find methods to
lower exposure to such chemicals. Avoid overcooking when frying,
grilling or baking food.

17. 8. Everyone plays a role in food safety
Food contamination can occur at any stage from farm to table.
Everyone on the food delivery chain must employ measures to keep
food safe - farmer, processor, vendor and consumer. Safety at home is
just as vital to prevent disease outbreaks. Women are primary targets
for food safety education as they are responsible for household meals
in many societies.

18. 9. School is a place for food safety
Educating children on safe food handling behaviors is key to preventing
foodborne diseases today and in the future. Integrating food safety
lessons into school curricula gives children essential life skills that can
help to keep them and their families healthy.

19. 10. Five keys to food safety
WHO and Member States are promoting the benefits of food safety,
healthy diets and physical activity. The five keys to safer food are:
•keep clean
•separate raw and cooked
•cook all foods thoroughly
•keep food at safe temperatures
•use safe water and raw materials.

22. 2. Retain Nutritional Quality
• Buy produce in smaller amounts and packaging them to
avoid nutrient loss.
• Store at proper temperature
• Use the right knives, peeler and cutting boards
• Cook in minimum liquid and retain stocks for soups
• Cut vegetables and fruits when almost ready to cook or
serve
• Overcooking destroys vitamin C and others unstable

23. 3. Enhance Apperance
• Oral and nasal organs are use to evaluate
• Proper garnishing must observed at all
times

24. 4. Maximize flavor
• Retaining the natural flavor and texture of
food, especially vegetables.

25. Combination of flavors is important

26. 5. Improves digestion,chewing
and dietary needs
• Chopping, grinding, mincing and pureeing
or blenderizing shorten cooking time and
facilitate on chewing and swallowing

27. 6. Adjust Budgetary requirement
• Food service system function within the range of budget
(maximum amount is planned for expenditure shold be
within range)
• used one dish meal (tinola, kare-kare, nilaga)