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Technological developments and the need for technical competencies in food servicesSchool of Management, Building 17, Campbelltown Campus, Locked bag 1797, University of Western Sydney, Penrith South DC, NSW 1797, Australia, s.rodgers{at}uws.edu.au 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 minimise 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.
Key Words: Food service systems • food quality and safety • hospitality education • nutrition
The Journal of the Royal Society for the Promotion of Health, Vol. 125, No. 3,
117-123 (2005) |
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