Opravy

I made this training report when I did an internship in mass catering in the hospital of Saint-Brieuc, for my biological studies.

In this report I explain the production process of meals for people who have different pathologies.

I describe the inventory and order management, the making of menus that must be adapted to each dietary regime, the production management with POAG, the packaging, the cook chill and the allotment.

These processes require the quality management, which means that there are some hygiene rules, some expiry dates for consumption that must be respected.

Also, the traceability of products and the respect of cold chain must be assured.

It is also necessary to make microbiological analysis, and describe the control of risks and to management of non-compliant products.