CHAPTER II: FOOD SERVICE AS A SYSTEM

A. THE FLOW OF FOOD

It is important to understand the flow of food through a foodservice system in order to determine the
system that will best meet your needs and to develop an effective HACCP program. Food flows through
ten possible processes:

MENU
PURCHASING RECEIVING STORING
PLANNING

PREPARING COOKING HOLDING SERVING

COOLING REHEATING

Fig. 2.1 The Flow of Food

B. THE FORM OF FOOD PURCHASED

Another concept that is important to the understanding of foodservice systems is the form in which the
food is purchased. Following is a diagram of the food processing continuum:

FOOD PROCESSING CONTINUUM

NONE COMPLETE

INGREDIENTS FOOD PURCHASED

PURCHASED READY TO HEAT OR
SERVED
Fig. 2.2 Food Processing Continuum

This diagram (Fig. 2.2) depicts the continuum of food processing that might be done prior to purchasing.
For example, if food were purchased at the “none” end of the continuum; the ingredients for a product
would be purchased. If food were purchased at the complete end, the food product would be ready to
heat or serve (perhaps requiring no preparation
or only rethermalization).

C. THE FOOD SERVICE SYSTEM

The system in food service is classified according to the manner of food distribution. Distributing
services and food to valued customers depends on the different policies and operating procedures of the
establishment. It could be classified as:

Chapter II: Food Service as a System 7 | P a g e