Portion Control

What is the purpose of Portion Control?

• Quality Control
• Quantity Control
• Specification of Foods- FIFO, Temperatures, Equipment working well, 16 inches ceiling/sprinkler heads, 6 inches off floor

Quality Portion Control:

• Standardized Recipes- Yield/Portion/Uniform Portions, Preparation, Cooking Time, Prevent Waste/Spoilage- label, date, cover, rotation of stock, Bent/Damaged Cans
• Diets as prescribed
• Consistency each time served- customer satisfaction
• Financial Goals met, Cost Control, Budget, Meal Census

Portion Control Tools:

• Scoops, Ladles, Recipes, Meat Scales, Portion Scales, Buying Portions, Pan Sizes/Yield, Measurements, Equipment
• Proper Storage
• Planning and Implementation

What can I do?

• Make sure Eyeballing is not used
• inaccurate
• confusion
• waste, shortage
• special diets
• Stability of Staff- Well Trained Employees
• Sanitation Score
• Methods of Cooking, Defrosting, Handwashing