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Food processing in the Catering Industry

 
Food processing occupations include many different types of workers who process raw food products into the finished goods sold by grocers or wholesalers, restaurants, or institutional food services. These workers perform a variety of tasks and are responsible for producing many of the food products found in every household.

Butchers as well as meat, poultry, and fish cutters and trimmers are employed at different stages in the process by which animal carcasses are converted into manageable pieces of meat, known as boxed meat, that are suitable for sale to wholesalers and retailers. Meat, poultry, and fish cutters and trimmers commonly work in animal slaughtering and processing plants, while butchers and meatcutters usually are employed in retail establishments. As a result, the nature of these jobs varies significantly.

In animal slaughtering and processing plants, slaughterers and meatpackers slaughter cattle, hogs, goats, and sheep and cut the carcasses into large wholesale cuts, such as rounds, loins, ribs, and chucks, to facilitate the handling, distribution, and marketing of meat. In some of these plants, slaughterers and meatpackers also further process the large parts into cuts that are ready for retail use. These workers also produce hamburger meat and meat trimmings, which are used to prepare sausages, luncheon meats, and other fabricated meat products. Slaughterers and meatpackers usually work on assembly lines, with each individual responsible for only a few of the many cuts needed to process a carcass. Depending on the type of cut, these workers use knives; cleavers; meat saws; bandsaws; or other potentially dangerous equipment.

In grocery stores, wholesale establishments that supply meat to restaurants, and institutional food service facilities, butchers and meatcutters separate wholesale cuts of meat into retail cuts or individually sized servings. These workers cut meat into steaks and chops, shape and tie roasts, and grind beef for sale as chopped meat. Boneless cuts are prepared with the use of knives, slicers, or power cutters, while bandsaws are required to carve bone-in pieces of meat. Butchers and meatcutters in retail food stores also may weigh, wrap, and label the cuts of meat; arrange them in refrigerated cases for display; and prepare special cuts to fill unique orders by customers.

Poultry cutters and trimmers slaughter and cut up chickens, turkeys, and other types of poultry. Although the poultry processing industry is becoming increasingly automated, many jobs, such as trimming, packing, and deboning, are still done manually. As in the animal slaughtering and processing industry, most poultry cutters and trimmers perform routine cuts on poultry as it moves along production lines.

Unlike some of the other occupations just listed, fish cutters and trimmers, also called fish cleaners, are likely to be employed in both manufacturing and retail establishments. These workers primarily scale, cut, and dress fish by removing the head, scales, and other inedible portions and cutting the fish into steaks or fillets. In retail markets, these workers may also wait on customers and clean fish to order.

Meat, poultry, and fish cutters and trimmers also prepare ready-to-heat foods. This preparation often entails filleting meat or fish; cutting it into bite-sized pieces; preparing and adding vegetables; and applying sauces, marinades, or breading.

Bakers mix and bake ingredients in accordance with recipes to produce varying quantities of breads, pastries, and other baked goods. Bakers commonly are employed in grocery stores and specialty shops, and produce small quantities of breads, pastries, and other baked goods for consumption on premises or for sale as specialty baked goods. In manufacturing, bakers produce goods in large quantities, using high-volume mixing machines, ovens, and other equipment. Goods produced in large quantities usually are available for sale through distributors, grocery stores, or manufacturers� outlets.

Others in food processing occupations include food batchmakers, who set up and operate equipment that mixes, blends, or cooks ingredients used in the manufacture of food products, according to formulas or recipes; food cooking machine operators and tenders, who operate or tend to cooking equipment, such as steam-cooking vats, deep-fry cookers, pressure cookers, kettles, and boilers to prepare food products, such as meat, sugar, cheese, and grain; and food and tobacco roasting, baking, and drying machine operators and tenders, who use equipment to reduce the moisture content of food or tobacco products or to process food in preparation for canning. Some of the machines that are used include hearth ovens, kiln driers, roasters, char kilns, steam ovens, and vacuum drying equipment.



Working Conditions

Working conditions vary by type and size of establishment. In animal slaughtering and processing plants and large retail food establishments, butchers and meatcutters work in large meatcutting rooms equipped with power machines and conveyors. In small retail markets, the butcher or fish cleaner may work in a cramped space behind the meat or fish counter. To prevent viral and bacterial infections, work areas must be kept clean and sanitary.

Butchers and meatcutters, poultry and fish cutters and trimmers, and slaughters and meatpackers often work in cold, damp rooms. The work areas are refrigerated to prevent meat from spoiling and are damp because meat cutting generates large amounts of blood, condensation, and fat. Cool, damp floors increase the likelihood of slips and falls. In addition, cool temperatures, long periods of standing, and repetitious physical tasks make the work tiring. As a result, butchers as well as meat, poultry, and fish cutters and trimmers are more susceptible to injury than are most other workers.

Injuries include cuts and occasional amputations, which occur when knives, cleavers, or power tools are used improperly. Also, repetitive slicing and lifting often lead to cumulative trauma injuries, such as carpal tunnel syndrome. To reduce the incidence of cumulative trauma injuries, some employers have reduced employee workloads, added prescribed rest periods, redesigned jobs and tools, and promoted increased awareness of early warning signs so that steps can be taken to prevent further injury. Nevertheless, workers in the occupation still face the serious threat of disabling injuries.

Most traditional bakers work in bakeries, cake shops, hot-bread shops, hotels, restaurants, and cafeterias, and in the bakery departments of supermarkets. Bakers may work under hot and noisy conditions. Also, bakers typically work under strict order deadlines and critical time-sensitive baking requirements, both of which can induce stress. Bakers usually work in shifts and may work early mornings, evenings, weekends, and holidays. While many bakers often work as part of a team, they also may work alone when baking particular items. These workers may supervise assistants and teach apprentices and trainees. Bakers in retail establishments may be required to serve customers.

Other food processing workers�such as food batchmakers; food and tobacco roasting, baking, and drying machine operators and tenders; and food cooking machine operators and tenders�typically work in production areas that are specially designed for food preservation or processing. Food batchmakers, in particular, work in kitchen-type, assembly-line production facilities. Because this work involves food, work areas must meet governmental sanitary regulations. The ovens, as well as the motors of blenders, mixers, and other equipment, often make work areas very warm and noisy. There are some hazards, such as burns, created by the equipment that these workers use. Food batchmakers; food and tobacco roasting, baking, and drying machine operators; and food cooking machine operators and tenders spend a great deal of time on their feet and generally work a regular 40-hour week that may include evening and night shifts.


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