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Food service demands a greater concern with food security, as around two million people in the world, among them the majority of children, die from foodborne diseases. The purpose of this study deals with the adoption of the COOK CHILL system, in the principles of the hazard analysis and critical control point system (HACCP), within a food and nutrition unit of a petroleum refinery, to enable food security and cost reduction operational services in food services by using the traditional method of food production. To do so, hygienic-sanitary diagnosis based on Brazilian ANVISA standards is carried out.

The company that served as an object for the case study is an oil refinery located in the northeast region of Brazil, divided into 55 units with a production capacity of 323.000 barrels/day. For reasons of confidentiality, it will be referenced throughout the text of this work as Refinery.

With the implementation of the system, it was possible to reduce operational costs, food waste and energy and to provide safe food and increasing customer satisfaction.

The improvement achieved with the production of food quality was the adoption of the COOK CHILL system in the application of HACCP through the use of value (D) to control the biological CCP and monitoring through the control sheets.

Some of the disadvantages of the cook‐chill method of catering are described. The technique has been developed in a haphazard and rather unscientific manner and, although becoming increasingly widespread, serious doubts are cast on its safety vis‐á‐vis health.

The technological developments in mass catering need to remain under close microbiological and epidemiological scrutiny. There is, however, no evidence at present to suggest that cook‐chill catering is less safe than conventional catering methods and an increasing body of evidence to suggest the opposite.

The purpose of this paper is to overcome the problems surrounding the operational performance of health care foodservice systems and provide a comprehensive comparison and analysis of the performance of all the different types of foodservice systems. The paper seeks to show that research addressing the operational performance of health care foodservice systems is subjective and outdated.

Discussion with foodservice managers, coupled with a review of the literature, was undertaken to determine the variables of operational performance in the different types of foodservice systems. Statistical analysis was then used to determine the areas of difference between the systems based on a sample of 90 hospital foodservice operations.

Results showed significant differences between the systems with regard to critical variables such as labor, skill level of employees and size of the production area. However, no significant differences were found for other variables such as food and energy costs.

Hospital foodservice managers are under increased pressure to reduce the operational costs of their departments while maintaining high productivity. Findings from this study should allow foodservice directors to distinguish between the operational performance of the different foodservice systems and as result introduce the system that best suits their individual hospital.

The determination of critical variables and comparison of foodservice systems using all the operational variables address significant gaps in the literature. These findings should also reduce the subjectivity in the systems' comparison, and contribute to better decisions in the selection of a particular system.

Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.

Hospital food has come into focus during the last decade due to reports of under‐nutrition and at the same time food service has undergone significant changes. The aim of this paper is to document and discuss the change in technology and logistics used in the Danish hospital food service during the years 1995‐2003. Further, the aim is to discuss possibilities for integrating food production and patient nutrition at hospitals in order to improve patient nutrition.

The empirical data consist of quantitative serial data on Danish hospital food service collected over a period starting in 1995 and ending in 2003. Data have been collected as part of two large surveys describing the food service systems in Danish hospitals in 1995 and in 2003. Both surveys were carried out by the Food Research Department of the Danish Food Authorities. Answers were compared by means of Chi‐square (χ²) tests with Yates’ correction. Two‐sided p‐values <0.05 were considered significant.

There have been significant changes in food production systems during the years 1995‐2003. A change in employee profiles in the kitchens has followed this trend.

Plating systems have changed as well with a higher use of buffets and satellite kitchens and less use of central plating during the period 1995‐2003. The educational background of employees has also changed resulting in an increase in number of skilled employees (cooks, catering assistants) and fewer unskilled employees in the kitchens. Increased focus on nutritional status of patients has been observed from ward personnel with no connection to the kitchen. It is suggested that food ambassadors be responsible for the nutritional status of patients.

Success in explaining technological and logistical changes in Danish hospital food service 1995‐2003 another integration of food production and patient nutrition in hospitals.

The selection of a food service system (cook‐chill, cook‐freeze and cook‐hot‐hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational conditions. The paper provides an inventory of data on the efficiency of the systems, identifies deficiencies as well as future needs and tools in the research in this field.

An overview of the studies supporting the decision‐making process – the identification of the need for a system, evaluation of different systems, system selection, implementation and analysis of outcomes.

The paper demonstrates the lack of up‐to‐date objective data substantiating the benefits of the systems in the commercial and institutional hospitality sectors. It suggests a conceptual framework linking food preparation technologies with the elements of strategic marketing as well as statistical techniques, which can be used in the development of a model describing these relationships. Total productivity can be used as an indicator of the overall performance of a system.

Future studies should address the need for quantitative assessment of the aggregate effect of operational and financial factors including those related to construction, menu design, productivity and food quality.

The analysis of inputs/outputs and the possible research methodologies would be of interest to researches and educators, industry practitioners and other stakeholders in the efficient food provision in the tourism/hospitality/institutional sectors.

The controversial cook‐chill catering system, scheduled to be introduced into some Welsh hospitals this year, has been severely criticised by leading food experts.

A systems framework for food production systems is posited in order to enable comparisons to be made with production operations outside the catering industry. By comparing “Cook Chill” and “Fast Food” systems it is seen that cellular production has been adopted. Other operations management techniques can similarly be applied.

Evaluation in the new cost‐and quality‐conscious health service is all the rage, though a heavy workload and an ever‐changing local situation can make the reality of conducting this kind of project infinitely more complicated than it might at first appear, and the outcome may be unexpected. Discusses a new system of food distribution which was introduced to a retracting psychiatric hospital. Staff, who were initially apprehensive, were quickly converted to the change. The survey client group, long‐term elderly psychiatric patients, all on pulverized diets, were assessed according to changes in their weight and consumption of laxatives during the evaluation period. Interesting differences emerged, with the women gaining weight and the men tending to lose it. In spite of the difficulties in conducting the evaluation, it caused staff to look closely at the reasons underlying the difference and to make essential changes to ensure that their patients were adequately nourished.