Information useful for hospitality students. details of quality control & standardization of work in food production areas of the hospitality industry.

1. QUALITY CONTROL AND
STANDARDIZATION
in Food Production Operations
YEAR 3, Food Production Specialization, Semester – 6, A.Y. 2019 – 2020,
Prepared by - CHEF HARSHAL KAMBLE

2. IMPORTANT TERMS
 QUALITY - a distinctive attribute or characteristic possessed by someone or
something
 STANDARDIZATION - the process of making something conform to a
standard. It is the process of implementing and developing technical standards
based on the consensus of different elements of the company.
 QUALITY CONTROL - a system of maintaining standards in manufactured
products by testing a sample of the output against the specification. It is a process
by which entities review the quality of all factors involved in production.

3. NEED OF QUALITY CONTROL &
STANDARDIZATION IN FOOD PRODUCTION.
 To establish and maintain standards and control measures to enhance the
productivity of the establishment.
 To ascertain maximum customer satisfaction and highest profitability
 To ensure minimum food waste and maximum utilization of commodities
 To ensure set pattern and designed structure in order to create systematic
work flow.
 To create and maintain brand value and image in the competitive market.

4. STANDARDIZATION IN FOOD PRODUCTION
 Standard recipes
 Standard yield
 Standard portion size
 Standard purchase specification [SPS]
 SOP’s to be followed while – purchasing,
storing & issuing
pre – preparation & preparation
clearance & after control.

5.  Standard recipe – description of the dish, ingredients, method, serving style, standard
cost, nutritive value and portions obtained from the given recipe.
 Standard Yield – actual usable part of the commodity, after removing the non edible part
and wastage from the particular ingredient.
 Standard portion size – actual size, weight, numbers or pieces of the product to be
served in each portion or serving. The standard price of the dish depends on standard
portion size.
 Standard purchase specification – very important document for purchase departments
in order to prepare referencing for purchasing of raw materials required in kitchen. It is
basically detailed description of each ingredient like – size, shape, color, texture, weight
etc. in order to facilitate supplier about the requirement’s and specifications of each
required ingredients.

6. SOP’S & QUALITY CONTROL MEASURES
 SOP’S & QUALITY CONTROL is an continuous process, these are not one time set and leave
aspects.
 QC is an ongoing activity, which needs to be practice everyday, it can only be measured by the
results of the activity.
 It is very important that each individual shall take responsibility and take initiative to establish
standards & maintain QC in the organization.
 The supervision and observations of the QC is done by the higher level management but the follow
up and maintenance of the standards and quality is the prime task of the actual chefs or the workers
who are directly involved in the production cycle.
 To understand the process of Quality Control, one has to understand the production cycle and stages
involved in the preparation of food inside the food production unit.
 The SOP’s of each stage or cycle need to be followed precisely to ensure maintenance of QC and
standards in the operating system.
 Supervision and monitoring each following stage will ensure the highest quality and standards in the
organization.

7. PRODUCT CYCLE – FOOD PRODUCTION ASPECT
 PRE – PRODUCTION PHASE – 1. Purchasing
2. Receiving
3. Storing
4. Issuing of commodities.
 PREPARATION PHASE - 1. pre-preparation & processing
2. preparation & cooking
3. plating & presentation
 SERVICE & CLEARANCE - 1. service of food
2. leftovers
3. garbage disposal & waste management

8. PRE – PRODUCTION PHASE –
this is the beginning of the production cycle, where the process of QC starts in the kitchen
itself; by creating the need of purchase of raw materials.
 It is one of the critical stage of production cycle, as because at this stage, the most important aspect of
cooking process is purchased and made available in the kitchen for chefs to prepare food, i.e.
Ingredients & raw materials.
 The world known rating system of various famous restaurants; The Michelin star ratings systems also
focuses mainly on the purchase of raw materials and quality of ingredients used to create dishes.
 Pre- production phase includes following stages together;
1. PURCHASING – Need / Requirement of purchase
- selection of supplier
– check for Quality, Quantity & Price.
- Sample tasting
- selection of method of purchase
- placing of order

9. 2. RECEIVING – inspection to be done for QUALITY & QUANTITY.
- physical checking
- strict monitoring
- blind receiving
- record maintenance
3. STORING – critical analysis & separation of ingredients as per commodities group.
- appropriate storage space, light, atmosphere, and temperature.
- storage containers, bins, racks, cooling units and refrigerators.
- separate space for commissary & Butchery
- upkeep & maintenance of area
- Hygiene & Pest Free

10. 4. ISSUING – logical sequencing & temperature care
- understanding internal transportation
- maintenance of hygiene & safety standards.
- maintenance of records.
PREPARATION PHASE -
At this stage of production cycle, ingredients actually meets the chefs for processing
and preparations, who are trained to handle food and prepare dish out of it. The most
important stage of quality control, because there is very small amount of time to
control quality and monitor the process.
the short cycle of production and life of the perishable food makes this stage most
important part of the entire process of quality control. Following are the stages
involved

11. 1. PRE- PREPARATION & PROCESSING – main task of commissary & Butchery
- minimum of wastage
- obtaining maximum or standard yield
- following SOP & Hygiene standards
- proper Thawing & temperature maintenance
2. PREPARATION & COOKING – Skills & knowledge of the staff
- Following of SOP, Standard Recipe & Standard Portion size
- Maintenance of area, Cleanliness & Hygiene standards.
- maintenance of cooling units, equipment's, utensils.
- periodic pest control measure & maintenance of kitchen safety.
3. PLATING & PRESENTATION – SOP’s & Hygiene standard
- managing timings & efficiency

12. SERVICE & CLEARANCE –
this is the final phase of the production cycle, where the ready quality product meets guests
demands. The result of the maintenance of strict inspection over quality and standards in earlier two
stages will reflect in terms of the guest satisfaction and delight in the food review,
Following important aspects are included in this stage of QC
1. SERVICE OF FOOD – Following of SOP & Maintenance of hygiene & safety
2. LEFTOVERS – Adopting of Reduce, Reuse & Recycle policy
- segregation and proper storage of leftover food
- practicing Rechauffe cooking
- ensuring optimum utilization of quick spoiling food.
3. GARBAGE DISPOSAL & WASTE MANAGEMENT – Critical aspect of food industry
- segregation of garbage & waste
- following SOP & Hygiene standards
- adopting proper disposal methods
- ensuring quality maintenance

13. ADDITIONAL FACTORS
 Maintenance of Standards and Quality control is uniform activity of the entire
establishments, it involves every element of the organization. It doesn't only focuses on
ingredients and sop’s but there are certain aspects which are also very vital in order to
ensure Quality control and Uplifting of the standards.
 These additional factors are also very essential for management to concentrate and to focus
on, these are as follows;
1. Preparation area & infrastructure, setup and work space
2. Quality & Suitability of equipment's
3. skilled manpower and workforce
4. work environment & nature
5. role of management, policies & practices.

14. 1. PREPARATION AREA & INFRASTRUCTURE, SETUPAND WORK SPACE – Basic infrastructure, planned area,
- ventilation, lighting, fresh air, movement space
- electrical fixtures, plumbing fixtures
- logical kitchen setup, space allocation
- safety provisions & guidelines
2. QUALITY & SUITABILITY OF EQUIPMENT'S – understanding need of equipment,
- basic requirement like size, capacity, brand, mode of operation.
- work load and durability, after sales services,
- care & maintenance of equipment
- training and guiding staff for operation
- safety precautions and prevention of accidents

15. 3. SKILLED MANPOWER AND WORKFORCE – very essential factor as it directly affects quality of production
- skills & knowledge of staff
- experience & work ethics
- personal & professional attributes
- team working ability and quality of leadership.
4. WORK ENVIRONMENT & NATURE – nature and environment of the work area,
- culture and practices of work place
- work ethics, policies and guidelines set by HR.
- freedom of work, speech, thoughts and personal space
- interpersonal relations & ability to handle or resolve conflict

16.  ROLE OF MANAGEMENT, POLICIES & PRACTICES – either creator or destroyer.
- need predefined role and duties of management
- using predesigned policies, clarity in concepts
- use of proper management practices & policies
- proper delegation of work & role clarity
- rules for all & all to follow rules policy
 As discussed earlier, these additional factors may or may not be seen in day to day operations, but
they play a very vital role in the assurance of Quality Control & maintenance of standards in any
organization.
 These factors contribute to a maximum in creating and maintaining better production cycle and
ensuring better control over all the activities.
 Though the following of standards and guidelines is responsibility of all the individuals of the
company, it is the management and the top authorities who are prime contributors to the assurance
of the Quality control & standardization of the department.

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18. THANK YOU!!!