District 18 News
Author: Contribution
2021-06-14 16:51
Last update date: 2021-06-14 16:52
The epidemic has brought challenges to restaurant operations, and dine-in business has been the hardest hit.
A graduate of the IVE Higher Diploma in Food Technology and Safety and a current food safety consultant, Zeng Qingheng (Bern) assisted the restaurant’s transformation, transforming restaurant’s signature dishes such as "sweet pork" and "honey pork" into "instant takeaway packages". The diners simply cook at home and taste the flavors of the restaurant at home. As a result, the restaurant has turned a profit and became popular among diners in the "epidemic" city.
Written by: Vocational Training Council
Food safety consultant Zeng Qingheng (Bern) assisted the restaurant to transform its signature dishes such as "sweet pork" and "honey pork" into "ready-to-eat takeaway packages" (provided by the interviewee)
"Lazy bag" is popular among diners
"No matter the cooking skills are good or bad, diners can easily restore the restaurant’s signature side dishes by heating them in simple steps, and cook them "zero miss"." Bern described this "instant takeaway bag" as a "lazy bag". Diners who don’t know how to cook can also copy food at home.
He took "sweet and sour pork" as an example. If the cooked "sweet and sour pork" is delivered from a restaurant to the home, the taste of the food will inevitably be distorted. On the contrary, the "lazy man bun" version of "sweet and sour pork" that Bern manages will start with the food The meat is deep-fried in the workshop, then frozen, and packaged separately from the prepared sauces and side dishes. After returning home, consumers can mix and reheat the ingredients to taste delicious side dishes like the restaurant’s kitchen.
Bern, who works as a food safety consultant in a food factory, is the mastermind behind the "Instant Delivery Package". He has successfully transformed the restaurant's dine-in side dishes.
"In order to ensure the food safety and hygiene of the "Instant Takeaway Package", the food needs to be prefabricated by the food factory. Unlike the side dishes cooked in the restaurant kitchen, the food package needs to be purchased in seasonings, food containers, cooking sequence, and even ingredients. Only by making adjustments can the original taste of the side dishes be kept.”
Bern used his professional knowledge of food safety and experience in managing food plants, and discussed with the person in charge of the restaurant, from the selection of ingredients, transportation and storage, adjustment of the menu, cooking to eating, and other production steps, all the steps are properly monitored.
Bern recalled that the task of transforming a Michelin-starred restaurant "pork knuckle ginger" into an "instant takeaway package" was a very challenging task. He said: "Pig knuckle contains a lot of fat. During the heating and refrigeration process, If you are not careful, the sauce and fat layer will separate and affect the quality and visual effect. In addition, the restaurant hopes that the pork feet of the takeaway lazy bun will be boneless, which also increases the difficulty of the process.” Finally, Bern convinced the restaurant. The usual ingredients are changed from the oily pork knuckles to pork knuckles.
This change not only preserves the original flavor of the food, but at the same time eliminates the need to remove the bones, but also enhances the color and flavor of the food and successfully increases sales.
In the past year, many restaurants have approached him. He has also remodeled more than ten "instant takeaway packages" for many restaurants, including "sweet and sour pork", "barbecued pork", and "pork with plum sauce". With time-cooked dishes, he can not only help restaurants maintain their operations during the epidemic, but the food factory where he works is also opening up new sources of customers.
Some restaurants even saw the ideal of take-out underwriting, and simply transformed their business to sell lazy take-out bags.
Food factory management is more systematic
Under the epidemic, the eating habits of most Hong Kong people have changed a lot, and the time for meals at home has increased. Fast-cooking lazy buns and food safety have attracted more attention.
Another important area of Bern's work is to obtain safety certifications for food factories in Hong Kong, such as the "Food Safety Priority Control" certification (HACCP).
As a food safety consultant, Bern needs to analyze the operation details of the plant and propose improvements to meet the certification requirements.
"To obtain food safety certification, plant operations need to be meticulous. Plants generally use metal or plastic utensils because wooden utensils are easily contaminated with bacteria." Bern said that even the entry and exit of plant personnel and procedures are strictly controlled to avoid cross-infection. Happening.
He pointed out that it may take as long as half a year to more than a year for food factories to obtain certification. Food safety consultants need to follow up strictly from the factory renovation to the start of production.
"Some factories have only one entrance and exit, which fails to meet the conditions of separating people and goods, or separating raw and cooked food. I need to analyze the potential risks of factory operation to food safety from the start of the decoration, and provide advice to help the factory meet the standards. And complete the certification application."
"For food" professional
Bern graduated from the Hong Kong Institute of Vocational Education (IVE) Higher Diploma in Food Technology and Safety in 1998. He has been engaged in food production and safety related work since then. He has served as the director of a food factory in many well-known food and catering brands in Hong Kong, responsible for food production and Quality management.
He has just transferred to a large frozen meat company as production manager. In addition to managing the operation of the food plant, Bern also needs to develop new food products to cope with market development.
Bern's team is currently developing meat products based on "slow cooking" to cater to the needs of gourmets.
Having been involved in food production and safety-related industries for many years, Bern laughed and said that everything comes from his "food."
He recalled: "I love eating. After graduating from high school, I enrolled in IVE courses and hoped to develop into food-related jobs. I like working in a food factory. The equipment is advanced and well-equipped. It has been more than 20 years since I entered the industry."
Bern recalled that when he was studying at IVE, the course taught a lot of food preparation and safety knowledge, including balanced nutrition, food research and development, food technology, food-related legislation, food testing and inspection, food packaging, food quality review, etc., so that he lays a solid foundation , Has been used throughout his life, and is still used in his daily work from time to time.
As the people of Hong Kong pay more and more attention to food safety and quality, driving the demand for food production and safety talents, Bern said: "Today's food safety needs to be "visible" to consumers. Food sources, food labels, logistics management and production There are different certification systems for the process, and consumers can identify it. Technology combines with the entire food production chain, from the source to the finished product, to achieve food safety, so that the general public can eat at ease and eat healthily."
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