SIBELICIOUS LECTURES
TABLE OF CONTENTS
HACCP 1..............................................................................................................................2
HACCP 2..............................................................................................................................4
Product knowledge Food 1................................................................................................8
Sustainability (duurzaamheid).........................................................................................12
Product knowledge 2.......................................................................................................13
Guest Lecture Rooms division..........................................................................................16
Guest Lecture Coffee Smit & Dorlas.................................................................................18
Guest lecture tea..............................................................................................................20
Guest lecture housekeeping............................................................................................23
Food service organisation................................................................................................25
Food organization 2..........................................................................................................28
Menu design.....................................................................................................................32
Menu engineering............................................................................................................39
Cost calculation................................................................................................................41
Beer..................................................................................................................................43
Lecture Craft (tap) Beer....................................................................................................49
Sibelicious resit
Beer 3/4
Craft 1/1
Book 4/8
Coffee 0/3
Cost calculation 2/4
Food service organisation 5/8
Haccp 4/6
Menu 2/2
Readers 2/5
Rooms division 1/3
Tea 2/2
Menu engineering 1/3
1
,HACCP 1
Hazard Analysis Critical Control Points.
It about making sure the food will be good, not expired.
It starts when the products come in, checking if all the products are good.
The temperature needs to be measured, if the temperature is not good, the bacteria have a
chance to grow. That is not what we want.
Food chain:
Farm – transport – industry – wholesalers – hotel – hotel/restaurant guest
Colours are used to show when a product expires.
EPOS Electronic Point Of Sales system
Cutting boards
White: Bakery and diary
Brown: Cooked meat
Blue: Fish
Green: Vegetables and fruits
Red: Raw meat
Yellow: chicken and poultry
Rules to prevent bacteria from growing:
1. You cant put hot stuff in the fridge, first let the food cool down.
2. Never put products that can drip on top, it will drip on your other good products.
3. Always cover your food!
4. Never leave your spoons/knives in the food.
Food contamination:
- Hair
- Fingernails
- Bandages
- Jewellery
- Broken glass
- Plastic wrap
- Dirt from unwashed fruits and vegetables
- Pests/ pest droppings/ rodent hair
Food poisoning:
- Nausea
- Vomiting
- Stomach pains
- Diarrhoea
- Feeling weak
- Fever or chills/sweating
2
, - Headache
Mise-en-place: the gathering and preparation of the ingredients and equipment to be used
in cooking or serving food:
You can’t put hot stuff in the fridge, it will make the temperature rise in the fridge and
bacteria can grow. You have to let the hot food cool down first. Blast chiller.
Never put products that can drip on top, it will drip on your other good products. It will taste
different.
Always cover your food! Drips can get in, the flavour will change and bacteria have a chance
to grow.
Never leave your spoons/knives/forks in the food! Bacteria will grow.
The danger zone
- What bacteria need to grow:
Food
Ph level (acids)
Moisture
Temperature
Time
Oxygen
The seven principles of HACCP;
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits
- Monitor critical control points
- Establish corrective actions
- Establish record keeping procedures
- Establish verification procedures
It is important to follow these principles. If you don’t and there will be a check, you can get a
warning or even close your restaurant.
3
, HACCP 2
The microworld and foodborne illness
Sanitation: maintaining a clean condition in order to promote hygiene an prevent disease
Contamination: presence of harmful substances in food.
Most important bacteria
E.Coli poop
Salmonella animal intestinal track
Staphylococcus Human skin
Bacillus cereus potatoes, herbs, rice.
How and from what do people get sick?
Bacterial:
- Campylobacter spp
- E. coli 0157
- Salmonella
- Listeria monocytigenes
- Bacillus cereus
- Clostridium perfringens
- Staphylococcus aureus.
Viral:
- Noro Virus. Most common virus.
-
How does bacteria multiply?
if the temperature is not good. 7 – 60 degrees.
Pathogenic bacteria
Salmonella:
- Found on domestic & wild animals esp. Poultry eggs(shells)
- Meat and poultry, raw food containing egg or egg products.
- Diarrhoea, fever, chills, abdominal pains, vomiting.
Shigella:
- Humans are the prime reservoir, excreted in faeces
- Raw produce, combined salads (macaroni)
- Diarrhoea, cramps, chills, fever
Listeria monocytogenes (listeriosis)
- Free living in soil, water, plant matter. Carriers excrete in faeces.
- Raw soil grown vegetables, unpasteurized milk, raw meat/poultry.
- Listeriosis might cause retardation, meningitis, death, miscarriage.
Campylobacter:
- Source intestinal track of animals
- Raw chicken, raw milk
- More cause of foodborne illness than salmonella
- Diarrhoea, cramps, chills, fever
4
TABLE OF CONTENTS
HACCP 1..............................................................................................................................2
HACCP 2..............................................................................................................................4
Product knowledge Food 1................................................................................................8
Sustainability (duurzaamheid).........................................................................................12
Product knowledge 2.......................................................................................................13
Guest Lecture Rooms division..........................................................................................16
Guest Lecture Coffee Smit & Dorlas.................................................................................18
Guest lecture tea..............................................................................................................20
Guest lecture housekeeping............................................................................................23
Food service organisation................................................................................................25
Food organization 2..........................................................................................................28
Menu design.....................................................................................................................32
Menu engineering............................................................................................................39
Cost calculation................................................................................................................41
Beer..................................................................................................................................43
Lecture Craft (tap) Beer....................................................................................................49
Sibelicious resit
Beer 3/4
Craft 1/1
Book 4/8
Coffee 0/3
Cost calculation 2/4
Food service organisation 5/8
Haccp 4/6
Menu 2/2
Readers 2/5
Rooms division 1/3
Tea 2/2
Menu engineering 1/3
1
,HACCP 1
Hazard Analysis Critical Control Points.
It about making sure the food will be good, not expired.
It starts when the products come in, checking if all the products are good.
The temperature needs to be measured, if the temperature is not good, the bacteria have a
chance to grow. That is not what we want.
Food chain:
Farm – transport – industry – wholesalers – hotel – hotel/restaurant guest
Colours are used to show when a product expires.
EPOS Electronic Point Of Sales system
Cutting boards
White: Bakery and diary
Brown: Cooked meat
Blue: Fish
Green: Vegetables and fruits
Red: Raw meat
Yellow: chicken and poultry
Rules to prevent bacteria from growing:
1. You cant put hot stuff in the fridge, first let the food cool down.
2. Never put products that can drip on top, it will drip on your other good products.
3. Always cover your food!
4. Never leave your spoons/knives in the food.
Food contamination:
- Hair
- Fingernails
- Bandages
- Jewellery
- Broken glass
- Plastic wrap
- Dirt from unwashed fruits and vegetables
- Pests/ pest droppings/ rodent hair
Food poisoning:
- Nausea
- Vomiting
- Stomach pains
- Diarrhoea
- Feeling weak
- Fever or chills/sweating
2
, - Headache
Mise-en-place: the gathering and preparation of the ingredients and equipment to be used
in cooking or serving food:
You can’t put hot stuff in the fridge, it will make the temperature rise in the fridge and
bacteria can grow. You have to let the hot food cool down first. Blast chiller.
Never put products that can drip on top, it will drip on your other good products. It will taste
different.
Always cover your food! Drips can get in, the flavour will change and bacteria have a chance
to grow.
Never leave your spoons/knives/forks in the food! Bacteria will grow.
The danger zone
- What bacteria need to grow:
Food
Ph level (acids)
Moisture
Temperature
Time
Oxygen
The seven principles of HACCP;
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits
- Monitor critical control points
- Establish corrective actions
- Establish record keeping procedures
- Establish verification procedures
It is important to follow these principles. If you don’t and there will be a check, you can get a
warning or even close your restaurant.
3
, HACCP 2
The microworld and foodborne illness
Sanitation: maintaining a clean condition in order to promote hygiene an prevent disease
Contamination: presence of harmful substances in food.
Most important bacteria
E.Coli poop
Salmonella animal intestinal track
Staphylococcus Human skin
Bacillus cereus potatoes, herbs, rice.
How and from what do people get sick?
Bacterial:
- Campylobacter spp
- E. coli 0157
- Salmonella
- Listeria monocytigenes
- Bacillus cereus
- Clostridium perfringens
- Staphylococcus aureus.
Viral:
- Noro Virus. Most common virus.
-
How does bacteria multiply?
if the temperature is not good. 7 – 60 degrees.
Pathogenic bacteria
Salmonella:
- Found on domestic & wild animals esp. Poultry eggs(shells)
- Meat and poultry, raw food containing egg or egg products.
- Diarrhoea, fever, chills, abdominal pains, vomiting.
Shigella:
- Humans are the prime reservoir, excreted in faeces
- Raw produce, combined salads (macaroni)
- Diarrhoea, cramps, chills, fever
Listeria monocytogenes (listeriosis)
- Free living in soil, water, plant matter. Carriers excrete in faeces.
- Raw soil grown vegetables, unpasteurized milk, raw meat/poultry.
- Listeriosis might cause retardation, meningitis, death, miscarriage.
Campylobacter:
- Source intestinal track of animals
- Raw chicken, raw milk
- More cause of foodborne illness than salmonella
- Diarrhoea, cramps, chills, fever
4
