Q1:

The ingredients are prepared for a single operation/dish in a single production period. In this case, the calculations are simple since only ingredients are required for one dish. However, in the case of multiple production periods, ingredients are prepared for other multiple dishes to be used in later stages. For example, preparing a sauce can be used with multiple dishes.  Hence, in this case, determining food supply should consider requirements across multiple dishes.

Q1: List any three methods of ordering food supplies.

The following are three methods of ordering food supplies:

• Direct market purchasing- includes direct purchase from the market. No suppliers or vendors are considered.
• Contract purchasing: in contract purchasing, a supplier who supplies food ingredients for a specific fixed time frame is hired on a contract basis.
• Standard order purchase: No fixed bound time is decided. Order is placed for one time only.

Q1: Describe the Hazard Analysis Critical Control Point (HACCP) system.

A hazard analysis critical control point system is a management system that addresses the issues in the workplace by resolving biological, chemical or physical hazards. It helps to prevent foodborne illness that is caused due to the contamination of food items. It eliminates the food hazards from production to consumption.