Res-Food

Module 4b – HoReCa – From theory to practice

MODULE 4B: HORECA – FROM THEORY TO PRACTICE

The content of the training for the HoReCa sector is part of the ReS-Food project, which focuses on reducing food waste and managing surplus food stocks. This is the second part of the “From theory to practice” training module, which is a continuation of the ReS-Food course for supermarkets. The aim of this module is to provide HoReCa businesses with practical strategies to minimise food waste during storage and display.

An image shows bags with fresh food and writes ZERO WASTE

A significant amount of food waste is generated in the HoReCa (hotels, restaurants, catering) sectors where organisational improvements are needed to reduce food waste and costs.

The content of this chapter includes plans for catering and buffet-style operations, methods for preventing food wastage during storage, food safety guidelines and tips for cross-usage of surplus food and rules for transportation. 

Learning Objectives

To learn the planning of catering, menus, portion control and buffet-style operations, preventing food wastage, using the stock management and food storage techniques and practices in the HoReCa sector. 

We would also like to provide accurate knowledge on food safety, recycling and reuse of leftovers, on donation and transportation. 

How to plan catering?

Planning catering and buffet-style operations with low food waste requires careful consideration of several factors, including menu selection, portion control, inventory management, and strategies for handling leftovers. In order to create a comprehensive plan we need to take the following steps:Photo of a catering table

Design a menu

We have to design a menu that incorporates seasonal, locally sourced ingredients to minimize waste and support sustainability. It is really challenging to compile a variety of dishes to accommodate different dietary preferences and restrictions and avoid over-preparation at the same time. You should include versatile ingredients that can be used in more than one dish to minimise overstocking.

Control the portions

You should control the portions carefully through estimating the number of guests accurately to prevent over-ordering of ingredients. Introduce portion control measures such as the use of smaller plates to encourage modest consumption.

In order to ensure freshness and minimize leftovers, food preparation in small batches, using offcuts and leftovers in other recipes or as ingredients in stocks, soups or sauces can be an economical way. Efficient cooking techniques that maximise profits and minimise waste of off-cuts are also clever solutions.

Clear signs and labeling

In case of buffet setup, provision of clear signs and labeling is important, so that guests are informed to make choices and avoid unnecessary portions.

Donation

Donate surplus food to local charities or shelters to minimize waste and support community initiatives. Contact charities, they will be very happy to receive your donation and will distribute it to those in need.

Feedback from guests and staff

Continuous improvement can be achieved by seeking feedback from guests and staff. Identify areas for improvement and refine catering processes. Information on improvements in food preservation techniques, analysis of food waste data and sustainable practices can optimise efficiency and reduce environmental impacts.

By implementing these strategies and focusing on sustainability, you can plan your catering and buffet operations with minimal food waste while providing your guests with an exceptional dining experience.

How to prevent food wastage during food storage?

Image shows a cook

Preventing food wastage during food storage is essential for both reducing costs and promoting sustainability. Arrange food items in storage areas according to their shelf life and expiration dates. Place items with earlier expiration dates in front to ensure they are used first. Clean, dry, well-ventilated storage areas provide the optimum conditions for preserving food and preventing spoilage. Maintain proper temperature settings for refrigerators, freezers, and dry storage areas and follow food safety guidelines. Thus, it is ensured that perishable items are stored at the correct temperature to prevent spoilage.

Regular monitoring and recording of temperature values are essential to maintain consistency and to identify fluctuations that may compromise food quality.  Moisture-absorbing materials or absorbent materials in storage areas can be useful. Proper packaging, airtight containers, vacuum-sealed bags or food storage containers protect food from air, moisture and pests. Choose packaging materials appropriate to the type of food you are storing, such as freezer bags for frozen products and glass jars for dry goods.

Adequate air circulation around stored food is important to prevent condensation and the growth of mold and bacteria. Overcrowd storage areas can restrict air circulation and lead to uneven temperature distribution.

Label all food clearly with name, date of storage and expiry/shelf life. It is recommended to keep a detailed inventory of ingredients to monitor usage and prevent oversupply. Use a FIFO (first-in, first-out) approach to ensure that older items are used before newer ones. This reduces the risk of spoilage and waste, rotates perishable products and minimises spoilage. Regularly review stock levels and adjust orders accordingly to avoid overstocking. Remove expired or spoiled items.

Staff members should be trained in proper food storage practices, including temperature control, labeling, and rotation techniques. The employees need to be aware of the importance of minimizing food waste and their role in maintaining food quality and safety.

By implementing these strategies, businesses can effectively prevent food wastage during storage, leading to cost savings, improved efficiency, and a more sustainable operation.

Food safety guidelines

Image shows a broccoli and a paper writes "Is your food safe?"

Ensuring food safety is a top priority in the hotel, restaurant and catering industry to protect customers from food-borne illnesses and maintain a positive reputation. Here you will find comprehensive food safety guidelines tailored to the HoReCa industry:

Staff Training:

Provide comprehensive food safety training for all employees, covering topics such as personal hygiene, cross-contamination prevention, temperature control, cleaning and disinfection procedures and transportation. Regularly inform staff about food safety standards and best practices to ensure compliance and maintain high standards.

Personal Hygiene:

Emphasize the importance of proper handwashing techniques, including washing hands with soap and warm water for at least 20 seconds, before and after handling food and after touching the face or hair. Require staff to wear clean uniforms or aprons and hair tie to prevent contamination of food.

Food Storage:

Store perishable food, such as meat, poultry, seafood, and dairy products, at appropriate temperatures in refrigerators or freezers to prevent bacterial growth. Use separate storage areas for raw and ready-to-eat food to prevent cross-contamination. Check food storage areas regularly for proper temperature control and cleanliness.

Cross-Contamination Prevention:

Use separate cutting boards, utensils and equipment for raw and cooked food to avoid cross-contamination. Clean and disinfect food contact surfaces such as worktops and cutting boards between tasks and after handling raw food.

Implement procedures to prevent cross-contact with allergens, including proper labeling of allergenic ingredients and separate preparation areas for allergen-free foods.

Temperature Control:

Check and record the temperature of refrigerators, freezers and food storage areas regularly to ensure they are within safe limits. Use a food thermometer to check the internal temperature of cooked food, especially meat, poultry and seafood, to ensure safe cooking temperatures and avoid undercooking. Use procedures for keeping food hot and cold during service to maintain the safest temperature.

Cleaning and Sanitizing:

Develop and implement a cleaning and disinfection schedule for all food contact surfaces, equipment, utensils and dining areas. Use appropriate cleaning and disinfecting products approved for use in food establishments and follow manufacturer’s instructions for proper dilution and application. Train staff in proper cleaning and disinfection procedures and ensure consistent compliance.

Bug control:

The implementation of measures to prevent the entry of pests such as insects and rodents into premises, including the sealing of entry points, maintaining cleanliness and proper disposal of rubbish. Contract with a licensed pest control company to carry out regular inspections and treatments as needed.

Allergen Management:

Implement procedures to prevent cross contact with allergens, including proper storage, handling and preparation of ingredients containing allergens. Provide training for staff to identify allergen-containing ingredients and to effectively communicate allergen risks to customers.

Traceability and Recordkeeping:

Keep a record of food deliveries, including supplier information, delivery dates and product descriptions to facilitate traceability in the event of a food safety problem. Maintain records of food safety inspections, cleaning and transportation schedules and staff training to demonstrate compliance with food safety regulations.

Emergency preparedness:

Develop and implement procedures for responding to food safety emergencies, such as foodborne illness outbreaks or contamination: train staff on emergency procedures and ensure they are aware of their duties and responsibilities.

Food transportation:

Transporting food safely is crucial to prevent contamination and ensure it remains fresh. Maintain proper temperature conditions during transportation. Perishable food such as meat, dairy, and prepared dishes should be kept at temperatures below 4°C or above 60°C to prevent bacterial growth. Use insulated containers or refrigerated trucks as necessary. Utilize ice packs or dry ice to keep cold food cold, and use insulated containers to keep hot foods hot.

Ensure that all containers, vehicles, and equipment used for transporting food are clean and sanitized before use to prevent the growth of harmful bacteria. Secure food containers properly during transit to prevent shifting and damage.

Familiarize yourself with local, state, and federal regulations regarding the transportation of food, including any licensing or permit requirements.

Have a contingency plan for unexpected events, such as vehicle breakdowns or temperature fluctuations. Equip vehicles with emergency equipment, such as a first aid kit and, where appropriate, a spare cooling system.

By strictly following these food safety guidelines, HoReCa businesses can minimize the risk of foodborne illness outbreaks, protect the health and safety of their customers, maintain a positive reputation in the industry. Safe transport of food is also crucial, preserving the quality and reducing the risk of foodborne illness. Regular training, monitoring and enforcement of food safety protocols are essential to achieve and maintain high food safety and hygiene standards.

How to cross-use ingredients and food surplus?

Image shows a kitchen and two cooks

Cross-using ingredients or utilizing food surplus within the same venue or across different operations is an effective strategy to minimize food waste and maximize resource efficiency.

Establish clear communication channels between different kitchen stations or operations to share information on surplus ingredients and available stocks. Maintain a central inventory system that tracks all ingredients and their quantities to facilitate cross-use and prevent over-ordering.

Collaborate with other food and beverage providers within the same site or catering group to share surplus ingredients and minimise waste.

Develop partnerships with local food banks, charities or community organisations to donate surplus food that cannot be used within the premises.

Inform employees and customers about the site’s commitment to sustainability and minimising food waste. Highlight menu items or specials that use surplus ingredients and encourage customers to support these initiatives.

Monitor food stock levels, waste data and cost savings associated with cross-use efforts on a regular basis. Assess the effectiveness of cross-use strategies and identify areas for improvement or expansion.

By implementing these strategies, venues can efficiently reuse ingredients and excess food, reducing waste, lowering costs, and promoting sustainability in the foodservice industry.

Staff training

Image shows waiters

Staff behaviour is one of the key factors that can positively influence food waste. Making staff aware of food waste and the associated reduction opportunities will encourage them to help overcome it.

Training staff in hotels and restaurants to save food involves educating them about the importance of reducing food waste, implementing efficient food handling practices, and fostering a culture of sustainability.

Managing food waste requires that all operational staff are educated on company policy and their responsibilities for food waste reduction. Staff training should include instructions on the need to reduce food waste and emphasize the need to keep food waste out of general trash cans, drains and sewers.

Managers should train their staff on basic steps to minimise food waste, such as serving practices to reduce excess food. Training programmes should be developed and implemented for the staff. Regular briefings and updates should be provided to food service staff on waste management from procurement to disposal, and ongoing training and portion size monitoring should be provided throughout all catering operations.

Implementation of systems that monitor food waste and set achievable targets for waste reduction can be an effective way.

To maintain motivation and commitment, regularly review progress with staff and celebrate milestones.

Staff should be given the opportunity to share their ideas on ways to reduce food waste.

Posters and signs on food waste management are recommended.

Hotels and restaurants can empower their staff to make a meaningful contribution to reducing food waste and promoting responsible food management practices through comprehensive training and by developing a culture of waste reduction and sustainability.

Donation to charities

Image shows charity donating food

From hotels and restaurants to charity is a noble and effective practice that can help tackle food insecurity and reduce food waste.

Hotels and restaurants identify surplus food that is safe to eat but would otherwise go to waste. This surplus can be prepared food in unnecessary quantities, perishable products nearing their expiry date, or untouched food from buffets or events.

It is essential to ensure that surplus food is safe to eat. This includes proper storage, handling and maintaining a cold chain for perishable items. Hotels and restaurants often have protocols in place to ensure food safety standards are met.

In many cases, the HoReCa sector establishes partnerships with local charities or food banks that accept food donations. These organizations may have specific requirements regarding the types of food they accept and how it is packaged and shipped.

Surplus food must be packaged securely to preserve its quality and safety during transportation.

HoReCa services may use food containers, refrigerated trucks or other appropriate means to transport donations to charities.

Charities distribute donated food to individuals and families facing food insecurity. This can include feeding meals in shelters, food pantries, soup kitchens, or delivering food parcels directly to people in need.

In many countries, businesses may be eligible for tax relief or tax credits if they donate food to charities. Hotels and restaurants should consult tax experts or the relevant authorities to understand the tax benefits associated with donating food.

The HoReCa businesses can raise awareness of their food donation initiatives through their websites, social media channels and other marketing channels. This not only highlights their commitment to social responsibility, but also encourages others to join similar efforts.

Overall, food donation programmes in HoReCa sector play an important role in fighting hunger and reducing food waste in communities. By redirecting excess food to those in need, businesses can make a positive impact on society while aligning with their corporate social responsibility goals.

Further Reading

https://www.foodnotify.com/en/blog/reduce-food-waste-restaurants – Food waste calculator

https://www.solo.com.au/blog/reducing-food-waste-in-the-hospitality-industry/

https://www.solwearth.com/food-waste-management-in-hotels-and-restaurants/

Literature

The Hospitality Food Surplus Redistribution Guidelines – FUSIONS project (Food Use for Social Innovation by Optimising Waste Prevention Strategies), funded by the FP7 program of the European Union

Reducing Food Waste in the Hospitality Industry – Solo Resource Recovery

Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular café, tea Rooms – Legare Street Pr, July 2023

Presentation

 

Congratulations on completing Module 4b of the ReS-Food Training Course. Don’t forget to share your achievement with your friends!

 

 

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