Assuring Quality of Commodities in Food Preparation

Understand the term commodities as it refers to vital ingredients required in the food preparation process.
Learn about the different types of commodities used in the hospitality and catering industry such as dairy, fruits, vegetables, meat, fish, grains, sugars and fats.
Recognise that quality of commodities is crucial in assuring food safety, affecting taste, texture, and the overall success of the finished product.

Become familiar with quality control as a system of maintaining standards in manufactured products by testing a sample against the specification.
Understand what standard operating procedures (SOPs) are and their key roles in assuring the quality of commodities.
Take note that routine checks for quality and safety in food preparation are mandatory.

Learn the visible signs of bad quality or spoilt commodities such as peculiar smell in dairy products, discoloration in fruits and vegetables, and slimy texture in meat and fish.
Familiarise with the safety risks of using poor quality commodities, including foodborne illnesses.

Understand that food packaging and labels offer information about the quality of food commodities, including the ‘use by’ and ‘best before’ dates, batch numbers, storage instructions, and origin.
Develop knowledge on various quality assurance methods and tests applicable to different types of commodities, such as sight, smell, and touch.
Be aware that quality assurance often requires a multi-step approach, combining inspection of physical goods with validation of supplier credentials.

Understand the role of a Environmental Health Officer (EHO) in ensuring food safety and quality, including regular inspections and issuing hygiene ratings.
Recognise that EHOs can offer advice on how to improve food safety and quality.
Understand that non-compliance with EHO regulations can result in penalties and can potentially damage the reputation of a hospitality and catering business.