Rodgers, S. (2005) Technological developments and the need for technical competencies in food services The Journal of the Royal Society for the Promotion of Health, 125 (3). pp. 117-123. ISSN 1476-9042Full text not available from this repository.
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.
|Item Type:||Journal article|
|Uncontrolled Keywords:||Food Service systems: food quality and safety: hospitality education: nutrition|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||15 Oct 2010 15:00|
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